Pumpkin Cream Cheese Roll

Tis the season to make pumpkin anything! A few years ago, I tried my hand at baking. Pumpkin Roll FinalYou may not believe it, but I wasn’t a huge fan of cooking until my son started eating solids. Baking was foreign to me, but I was pleasantly surprised with myself after I tried it!  Now I make it every fall.  It’s great for gifts or bringing it as a treat for parties. Don’t let the long ingredients list scare you. It’s worth it, I promise. You may want to do this when your toddler is asleep though, otherwise you may have a fun mess to clean up. Scroll down for the video!

Ingredients:

CAKE:

  • 1/4 c. powdered sugar (to sprinkle on towel)
  • 3/4 c. all purpose flour
  • 1/2 tsp. baking poser
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 c. granulated sugar (I like my cakes less sweet, if you have a sweet tooth use 1 cup)
  • 2/3 c. pure pumpkin puree
  • 1 c. chopped walnuts (optional, but so yummy in my book)

FILLING

  • 1 8 oz cream cheese, at room temperature
  • 1/2 c. powdered sugar, sifted (again, make it 1 c. if you have a sweet tooth)
  • 6 tbs butter, softened
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 375f
  2. Grease 15 x 10 inch baking sheet and line with paper. Grease and flour paper, set aside
  3. Prepare a thin, cotton, kitchen towel with powdered sugar.
  4. Combine flour, baking powder, baking soda, cinammon, coves and salt in a small bowl
  5. Beat eggs and sugar in large mixer bowl until thick. Add pumpkin puree.
  6. Stir in flour mixture and spread evenly into prepared pan. Sprinkle with nuts
  7. Bake for 13 to 15 minutes or until top of cake springs back when touched
  8. Carefully peel off paper from cooked cake
  9. Roll up cake and towel together and cool on wire rack (about 40 min to an hour, or until room temp
  10. Prepare filling by beating cream cheese, 3/4 c. powdered sugar, butter, and vanilla extract until smooth.
  11. Carefully unroll cake and spread cream cheese mixture over cake. Reroll cake
  12. Wrap with plastic wrap and refrigerate at least one hour
  13. Sprinkle powdered sugar when ready to serve if desired

 

Adapted from Libby’s Pumpkin Roll Recipe

Cream Cheese Chicken Enchiladas

Left over rotisserie chicken never tastes the same the next day. EnchiladasI always hate to throw it away. Here’s a great easy way to use it all up! Takes 20 minutes only!

Ingredients:

  • shredded rotisserie chicken
  • flour tortillas
  • 6 oz cream cheese
  • 1.5 c. shredded mexican cheese
  • 1.5 c. enchilada sauce (homemade or store bought

Procedure:

  1. Preheat oven to 375F
  2. In a bowl, mix cream cheese, 1/2 c. enchilada sauce, and cooked shredded chicken
  3. Add mixture to tortilla and roll
  4. In a baking dish, add a thin layer of enchilada sauce and place rolled enchiladas on it, open side down
  5. Add remaining enchilada sauce and cheese on top of enchildas
  6. Cover with tin foil and bake for 20-25 minutes

Rice Cups

I had some left over broccoli beef and rice and wanted to make something little different for my toddler. Rice CupsI made these rice cups and he loved them. The shape also makes it easier for them to grasp. That means less for me to clean up!  I apologize if this is a bit generic, but I didn’t measure exact measurements. You can also do this to leftover spanish rice and beans.

Ingredients:

  • Chopped up left over cooked broccoli beef
  • 1 cup cooked rice
  • 1 egg
  • fresh grated broccoli (optional)

Procedure:

  1. Preheat oven to 400f
  2. In a bowl, whisk egg
  3. Add rice, broccoli, and beef. Mix well
  4. Heavily grease a muffin tin with olive oil and add mixture
  5. Bake for about 12 minutes
  6. Allow to cool before serving.

Broccoli Cheese Patties

I’ve been boring when it comes to serving my son veggies lately. Broccoli PattiesI forgot all about how much he loves patties. This is a great alternative to nuggets and it still has protein from the cheese.

Ingredients:

  • 1 c. cooked broccoli chopped
  • 1/4 c. wheat flour
  • 1/4 c. shredded cheese (i used mexican blend)
  • 1 egg
  • 1/4 tsp salt (to taste)
  • dash of pepper and garlic powder (to taste)
  • olive oil for frying

Procedure:

  1. Chop broccoli finely
  2. In a bowl, mix all ingredients until well incorporated
  3. Using a ice cream scooper or spoon, form patties
  4. In a pan, heat about 2 tbs of olive oil
  5. Brown patties on each side
  6. Serve with ranch, ketchup, or eat plain