Libby's Pumpkin Roll

I've made this at least a dozen times. It's one of my absolute favorite desserts; especially great in the fall!

Cake:

Powdered sugar
3/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup chopped walnuts

Filling:
1 pkg (8oz) cream cheese, softened
1 cup sifted powdered sugar
6 tbsp butter, softened
1 tsp vanilla extract
Powdered sugar

Preheat oven to 375. Grease jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For filling: Beat cream cheese, powdered sugar, butter and vanilla in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Laurie's "Low Fat" Dip

8 oz Cream Cheese - softened
2 cups grated Swiss cheese
1 cup mayo
Bacon - crumbled
Green onions


Mix cream cheese, swiss cheese and mayo together. Add some green onions. Place in casserole and top with crumbled bacon. Bake at 350 for 30 minutes. Top with additional green onions.

(from Laurie H.)

The French Dip

What a SANDWICH! This one is from my good friend, Laurie, who helped me out when I was looking for a new appetizer!


1 French loaf
Several slices roast beef
Butter
Garlic
Several slices Provolone cheese
Au Jus or Beef Broth
Horseradish Sauce


Saute garlic in butter; spread on one side loaf
Layer with meat and cheese
Broil
Add horseradish sauce; slice and serve with Au Jus

(from Laurie H.)

Blue Cheese Pear Walnut Salad

1 Bartlett Pear sliced
3/4 cup crumbled blue cheese
3/4 cup toasted walnut halves
1 head lettuce of choice

Dressing
1/4 cup olive oil
1/4 cup cider vinegar
2 cloves garlic, minced
5 large basil leaves, minced
1 tsp salt
1 tbsp honey

Mix dressing and toss with salad just before serving!

(from Cindy R.)