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| Pumpkin Roll-up |
Kari
Recipes: 3
Joined Oct '06
Favorites: 0 |
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Ready in about minutes or less!
- 1 (16 oz.) can pumpkin
- 1 (14 oz.) can sweetened condensed milk
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. each of ground ginger, nutmeg & salt
- 3/4 cup sifted all-purpose flour
- 1 tsp. baking powder
- 1 cup chopped walnuts, pecans, or almonds
- Cream Cheese Filling (recipe below)
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- Filling:
- 2 cups powdered sugar
- 1 (8 oz.) pkg. softened cream cheese
- 1 tsp. vanilla (almond or walnut extract)
| | Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet.
Line with wax paper. Grease and flour the wax paper. Mix together well, the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg & salt. Stir in the sifted flour and baking powder. Pour onto waxed paper covered baking sheet Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper.
Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cream Cheese Filling. Re-roll cake. Refrigerate until serving time.
Filling:
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast or to eat at anytime!!
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| Slow Cooker Lemon Garlic Chicken |
ShawdoS
Recipes: 23
Joined Aug '06
Favorites: 0 |
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Ready in over 3 hours
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 pounds skinless, boneless chicken breast halves
- 1 tablespoon canola oil
- 1/4 cup water
- 3 tablespoons fresh lemon juice
- 2 teaspoons minced garlic
- 1 teaspoon low-sodium chicken broth powder or bouillon granules
- 1 teaspoon chopped fresh parsley
| | 1 In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.
2. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).
3. Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.
4. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.
5. Serve with cooked pasta or steamed brown rice.
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