Pumpkin Roll

Pumpkin Roll

INGREDIENTS
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
confectioners' sugar for dusting
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Oreo Cheesecake Cups

Ingredients:
Vanilla Wafer cookies
2 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
crushed Oreo cookies (I scrape off the filling in the middle and just crush the cookie crumbs)

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake
papers.
2. Place one wafer cookie in the bottom of each cupcake paper. In a medium
bowl, cream together cream cheese and sugar. Beat in eggs and vanilla until
smooth. Pour over wafers in cupcake papers.
3. Sprinkle Oreo crumbs over top
4. Bake in preheated oven 15 minutes (possibly a little longer), or until golden and set.

Miniature Cheesecakes

2 (8 oz.) pkg. Philadelphia cream cheese, softened
3 eggs
2/3 c. sugar
1 tsp. vanilla
20-24 vanilla wafers
Cherry pie filling

Beat together with electric mixer, first 4 ingredients, for 5 minutes. Place cupcake papers in tin. Place 1 vanilla wafer on bottom and fill 2/3 full. Bake for 15-20 minutes at 350 degrees. While still warm, put 1 teaspoon of cherry pie filling on top. Makes 20-24.

Menu for November 18-24

Sunday: Creamy Potato Soup
Monday: Quesadillas, salad
Tuesday: Chili
Wednesday: No Freaking Clue
Thursday: Turkey, mashed garlic potatoes, green beans, rolls, pumpkin custard, Dutch apple pie
Friday: Turkey with Cranberry Sauce - WW NCC pg174
Saturday: Cider Chicken with Apples and Thyme - WW MiiM pg 208

Pinto Beans with Kielbasa

Yield: 8 servings

1 large onion, chopped
1 medium green pepper, chopped
1 tablespoon olive or canola oil
1 1/2 pounds reduced fat turkey kielbasa, cut into 1 inch pieces
1 can (15.5 ounces) great northern beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) stewed tomatoes
1 can (10 ounces) diced tomatoes and green chilies
1 can ( 8 ounces) tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper

In a Dutch oven, saute the onion and green pepper in oil until tender. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer until heated through.

White Chicken Chili

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

Layered Chicken Enchilada Pie

Prep Time: 25 min.

Cook Time: 45 minutes

Serves: 6

Ingredients
1 (11.5 ounce) package Flour Tortillas
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
8 ounces shredded reduced-fat Monterey Jack cheese
1 (15 ounce) can Black Beans, drained, rinsed
1 (19 ounce) can Red Enchilada Sauce
1 cup Frozen Shoepeg White Corn, thawed
1 cup Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions
Reduced fat sour cream (optional)
Chopped green onions (optional)


Cooking Directions
Heat oven to 350 degrees F Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.
Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
Bake at 350 degrees F for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions.
Yield: 6 servings