Pumpkin Cake Roll

6 eggs
2 c sugar
1 1/3 c pumpkin
2 tsp lemon juice
1 tdp salt
1 c nuts
1 1/2 c flour
2 tsp baking powder
2 tsp cinnamon
2 tsp ginger
1 tsp nutmeg

Beat eggs on high speed of mixer for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.  Stir dry ingredients.  Fold into pumpkin mixture.  Spread on greased and floured 15 x 10 x 1 inch pans(2).  Top with finely chopped nuts.  Bake (seperately) at 375* for 15 minutes.  Turn out on towel sprinkled with powdered sugar.  Sprinkle top of cake, too.  Starting at wide end, roll towel and cake together.  Cool 4 hours.  Unroll and spread filling on cake.

Filling:
1 (8 oz) pkg  cream cheese
1 cube butter or margarine
1 lb box powdered sugar (3 1/2 c, unsifted)
2 tsp vanilla

Combine; beat until smooth.  Spread on cake.  Roll back up.  Chill and serve.  (Cuts best if partially frozen.)

Creamy Fudge

from the kitchen of Luana

1 (12 oz) pkg semi-sweet chocolate chips
2 (8 oz) Hershey's bars
2 cubes butter
4 c sugar
1 can evaporated milk
2 1/2 c mini marshmallows
1 c nuts
2 T vanilla
2 1/2 c frozen marshmallows

Break up chocolate and butter. Put in bowl with chocolate chips. Put milk, sugar and 2 1/2 cups marshmallows together in a big pan. Stir and boil 7 minutes. Remove from heat; pour over chocolate and butter. Stir until it loses shine. Add frozen marshmallows, nuts (if desired) and vanilla. Put in individual buttered dishes or a 9 x 13 or 15 x 10 inch pan.

Mexican Lasagna

from the kitchen of Shawnalyn

3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack

Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.

Lasagna

from the kitchen of Shawnalyn

no boil lasagna noodles
marinara sauce
ground beef
mozeralla cheese
16 oz pkg cream cheese
cottage cheese (or ricotta cheese)
1 small onion (diced)
3 cloves garlic (minced)
sliced mushrooms (opt)
1 pkg frozen spinach (drained)
salt & pepper to taste

Directions:

Begin by mixing cream cheese, ground beef, spinach, cottage cheese, salt and pepper together. Then begin layering the lasagna in a baking dish sprayed with cooking spray. First put a small amount of sauce bottom of dish and spread around. Then lay pasta over to make a thin sheet of pasta. Add ½ of ground beef mixture, then sauce, and then cheese. Start again with another layer of pasta and repeat. End with top layer of pasta, then enough sauce to cover noodles, and then cheese. Cook for about 2 hours if frozen, 1 hour if thawed, until lasagna is hot and bubbly and cheese is melted and browned. Remove from oven and let rest for 10 min. before cutting into it.

Chicken Enchiladas

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces.  Mix chicken, salsa and cheese in a bowl.  Cook tortillas on skillet.   Pour whipping cream in a large shallow dish.  Dip each tortilla in whipping cream and fill with chicken mixture.  Place in baking dish, cover with cheese then pour the rest of the whipping cream over top.  Bake at 350 for 30-40 minutes or until cheese is melted and heated through.   SOOO YUMMY!

Wonderful Garlic Mashed Potatoes

from the kitchen of Stephanie

8-10 med red potatoes
1 8oz pkg cream cheese
1 cube of butter
1/2-1 C sour cream
garlic seasoning to taste
salt & pepper

Wash and scrub potatoes.  Boil unpeeled potatoes in pot of water until tender.  Drain water, mix with beaters.  Alot of the potatoe skin will come off and get stuck in the beaters- pull out and throw away.  It is good to have small pieces of the skin left in the potatoes.  Add butter, cream cheese, sour cream and  seasonings and serve hot- Oh SOOOO YUMMY!!

Pumpkin Roll

from the kitchen of Ann-Marie

3 eggs
1C sugar
2/3 C pumpkin
1tsp lemon juice
3/4 C flour
1 tsp baking powder
1 tsp nutmeg
1tsp ginger
2 tsp cinnamon
1/2 tsp salt

Filling:
1 C powdered sugar
8 oz cream cheese, softened
4 Tbsp melted butter
1/2 tsp vanilla

Beat eggs for 3 min. Slowly add sugar. Add pumpkin and lemon juice, mix well; add remaining ingredients. Mix until smooth. Pour into greased jelly roll pan. Bake @ 375 for 15 min,

Flip onto dish towel dusted with powdered sugar. Roll and put in refrigerator covered with plastic wrap, until cool. Cream together filling ingredients. Spread on unrolled pumpkin roll. re-roll and chill