Libby's Pumpkin Roll

*Adapted from allrecipes.com; originally from Libby's canned pumpkin.

SERVES: 10
PREP: 45 minutes (plus 1 hour to chill in refrigerator)

INGREDIENTS:
*CAKE*
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
*FILLING*
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

DIRECTIONS:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan (cookie sheet with rim); line with wax paper (trim any excess). Grease and flour paper. Sprinkle a thin, cotton kitchen towel or paper towels with powdered sugar (do not use a terry cloth towel).

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

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

NUTRITIONAL INFORMATION:

Serving Size: 1" slice
Servings Per Recipe 10 servings

AMOUNT PER SERVING

Calories	370
Calories from Fat -	150

Total Fat - 16 g
Saturated Fat - 10 g
Cholesterol - 105 mg
Sodium - 280 mg
Carbohydrates - 52 g
Dietary Fiber - 1 g
Sugars - 43 g

Grown-Up Rice Krispies Treats

PREP: 15 minutes

INGREDIENTS
3 Tbsp butter or margarine
5 cups miniature marshmallows
6 cups Rice Krispies cereal
1 cup sunflower kernels, pre-roasted and salted
1 cup dried cranberries

DIRECTIONS
1. In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal, sunflower kernels, and cranberries. Stir until well coated.
3. Using a buttered spatula or fingers, evenly press mixture into a 8x12" pan coated with cooking spray. Let cool for 15 minutes. Cut into 2" squares.

Athene's Chocolate Covered Peanut Butter Crackers

DIRECTIONS:
Spread peanut butter between pairs of Ritz crackers (or use store-bought peanut butter crackers). Dip them in melted chocolate or white chocolate and allow to cool on wax/baking paper.

Mmmmmm...yum!

These can easily be decorated with white chocolate that's been colored for holidays or special occasions.

Pumpkin Bread

*adapted from allrecipes.com "Pumpkin Bread IV"

Serves: 36

INGREDIENTS:
3 cans pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

DIRECTIONS:
1. Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine all other ingredients. Stir into the pumpkin mixture until well-blended. Divide the batter evenly between prepared pans.
3. Bake in preheated oven for 40 to 50 minutes. The top of the loaf should spring back when lightly pressed.

*This recipe originally called for "3 cups of canned pumpkin puree," but I mistakenly added "3 cans of pumpkin puree". The color was much richer than the picture on allrecipes.com, the pumpkin flavor was great, and the bread was very moist. In fact, I didn't realize I had made a mistake until I started typing this recipe on the blog.
**Know that if you make it with the "3 cups" like the recipe originally called for, that it'll only fill up 3 regular-sized loaf pans.

*adapted from allrecipes.com "Pumpkin Bread IV"

Puppy Chow

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready In: 10 Minutes
Yields: 36 servings

"This recipe can be used as an appetizer or dessert."

INGREDIENTS:
9 cups crispy rice cereal squares
1/2 cup peanut butter
1 cup semi-sweet chocolate chips
1 1/2 cups confectioners' sugar

DIRECTIONS:
1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
2. Remove from heat, add cereal and stir until coated.
3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 12/26/2008

Easy Decadent Truffles

Prep Time: 1 Hour
Ready In: 1 Hour
Yields: 60 servings

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."

INGREDIENTS:
1 (8 ounce) package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

DIRECTIONS:
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls, coat with topping, refrigerate overnight.

*Recommended toppings: crushed peppermints, powdered sugar, crushed almonds, cocoa powder, melted milk or white chocolate.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 12/26/2008