Pumpkin Roll

Katie made this delicious Pumpkin Roll, she got the recipe from Taste of Home

Ingredients

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

3/4 cup all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup finely chopped walnuts
                                              

CREAM CHEESE FILLING:

6 oz. cream cheese, softened

1 cup confectioners' sugar

1/4 cup butter, softened                                                

1/2 teaspoon vanilla extract

Additional confectioners' sugar

                                                

Directions

1. In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
2. Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
3. Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
4. Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar. Yield: 8-10 servings

Pumpkin Cheesecake - Taste of Home

Pumpkin Cheesecake

Click here for recipe for spun sugar

Recipe adapted from Taste of Home

Ingredients

CRUST:

1 cup graham cracker crumbs

1 tablespoon sugar

1/2 teaspoon cinnamon

1/2 teaspoon ginger

3 Tablespoons finely chopped walnuts                                              

5 Tablespoons butter, melted

                                              

FILLING:

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs

1 can (15 ounces) solid-pack pumpkin

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

                                             

TOPPING:

2 cups (16 ounces) sour cream

2 tablespoons sugar

1 teaspoon vanilla extract

12 to 16 pecan halves

                                                                                                                                   

Directions

1. In a small bowl, combine first 5 ingredients; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
2. For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined. Stir in the pumpkin, spices and salt.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
4. For the topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
5. Refrigerate overnight. Remove sides of pan. Garnish each slice with a pecan half and spun sugar if you decide to make it.  Refrigerate leftovers. Yield: 12-16 servings.

Thanksgiving 2015

I made napkin rings, pumpkin place setting cards and Caramel Apples this Thanksgiving.  The pumpkin place setting cards were a little time consuming but I think they were worth it because they really looked cute on the plates.

click here to see my Thanksgiving idea's on Pinterest

Thanksgiving Clip Art

Pumpkin Dump Cake

1 (18.25 ounce) package yellow cake mix

1 egg   

1/2 cup butter, melted

Filling        

1 (29 ounce) can pumpkin puree

2 eggs                                                    

1 teaspoon ground nutmeg

1/2 ground clove                                                   

1 teaspoon ground cinnamon                                                    

1/3 cup white sugar

1/3 cup brown sugar     

2/3 cup evaporated milk                                                 

  

Topping

1 cup cake mix

1/2 (1 stick) softened butter

1/3 cup chopped pecans or walnuts

 Directions

Original recipe makes 1 - 9x13 inch pan Change Servings

1. Preheat oven to 350 degrees F (175 degrees C). Set aside 1 cup cake mix for the topping. Combine remaining cake mix,  egg, and melted butter or margarine. Pat into a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin,  eggs, spices, sugars, and milk. Pour pumpkin mixture over the cake mix crust.
3. In a small bowl, combine 1 cup cake mix, 1/2 cup softened butter and nuts cut until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
4. Bake at 350 degrees F (175 degrees C) for 55 minutes.

Katie's Turkey Napkin Rings

Katie did it again! 

 I just love everything Katie makes.   I wish we were related so I could get an invitation to one of her GREAT holiday dinners.

Natalie's Pumpkin Pretzels

Natalie made these cute Pumpkins with pretzels.  I was looking for the directions to share with you and came across a recipe that called for white chocolate instead of frosting.  If you want to make these with white chocolate click here for the recipe. 

The only thing I would do different is buy Wilton's  orange candy melts.

Teresa's Saw Dust Salad

I was so excited this year when Teresa offered to bring the
Sawdust Jello Salad to dinner on Thanksgiving.  This is a
very time consuming dish but worth all the work. This
dessert is very filling and weighs at least 5 pounds.  Thanks
again Teresa, we love you but your jello more!!
I just saw another version of this recipe.  Clich here to see it.

13 x 9 pan

1 large orange jello

1 large can crushed pineapple (drained)

3-5 bananas

1 pkg mini marshmallows

5 tablespoons flour

1 cup sugar

2 egg yolks

2 cups pineapple juice

2 cups cool whip

8 oz cream cheese

Dissolve jello in 2 cups hot water, add 1 1/4 cups cold water, add pineapple, bananas & marshmallows, refrigerate until set.

Make custard with 5 tablespoons flour, 1 cup sugar, 2 egg yolks beaten, 2 cups pineapple juice. Blend all ingredients, place in microwave oven on high power for 3 minutes, remove, stir, continue microwaving, removing at 3 minute intervals until you have cooked custard a total of 12 minutes. Cool and pour over gelatin.  After custard has set, make topping by beating cream cheese until fluffy. Add cool whip and beat until thoroughly blended. Top custard with topping and refrigerate until ready to serve.

Thanksgiving Place Card Setting

 Place card settings are a great way to keep track of guest seating arrangements during parties and events. Coordinate the card with the theme so they  add to the ambiance of the dinner party orother formal dinner events. 
 Click here to print.