Friday Family Favorites

We are getting into fall...and this has already been mentioned once....

Cream Cheese Pumpkin Cake Roll B. Lowe from Janice Petcoff

Cake Roll:

• 3 egg whites
• 1 cup sugar
• 2/3 cup pumpkin
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ¾ cup flour
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon nutmeg
• 1 cup chopped walnuts

Beat egg whites on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Slowly add flour and seasonings which have been combined. Spread on a greased and floured 10 x 15 inch pan. Sprinkle nuts over batter and bake 15 minutes at 375°. As soon as baked turn out on towel. Sprinkle cake with powdered sugar and starting at narrow end, roll towel & cake together. Cool, then unroll. While cake is cooling prepare filling.

Filling:

• 1 cup powdered sugar
• 2 (3 oz) packages of cream cheese
• 4 tablespoons butter
• ½ tsp vanilla

Beat together until smooth and spread over unrolled cake. Roll back up with the towel and chill until ready to eat. Makes 1 Roll. Can be doubled & freezes well.

Can I just say Yum???? I can't wait to make this for Thanksgiving again.

Honey Mustard Chicken from FN Magazine

Honey Mustard Chicken (2-4 servings)
I made this with only 1 lb chicken

Ingredients
8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
I used 1 lb skinless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil (used regular)
1 large onion, cut into large chunks
2 cooking apples (such as Cortland), cut into chunks (used Jonathon & Macintosh)
1 cup low-sodium chicken broth
2 to 3 tablespoons honey mustard
1 1/2 teaspoons unsalted butter, softened (used 1)
1 tablespoon all-purpose flour
1 to 2 tablespoons roughly chopped fresh parsley (did not use)
Directions
Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.


Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.


Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.


Per serving: Calories 457; Fat 28 g (Saturated 7 g); Cholesterol 122 mg; Sodium 200 mg; Carbohydrate 18 g; Fiber 2 g; Protein 33g


Warning!!!! Don't touch the handle of the pan when it comes out of the oven...or you'll get burned :( This is a super simple recipe that is soo good!

Sherry Pork Chops & Apples

Yum! More fall recipes with apples coming up!

Sherry Pork Chops & Apples

6 pork chops
3 medium large apples unpaired
¼ brown sugar packed
½ teaspoon cinnamon
2 tablespoon butter
salt-pepper
½ cup sherry wine

Brown pork chops on both sides in hot fat. Core and slice apples – arrange in greased 9x13 pan. Sprinkle with sugar and cinnamon. Dab with butter. Cover with chops and sprinkle with salt and pepper. Top with sherry. Cover and bake for 1 ½ hours or until meat is tender. Temperature 350 - serves 6.

Cool Whip Salad...does it have a spot on Thanksgiving?

Cool Whip Salad from Betty Murphy

1 can crushed pineapple drained #2 can (this is to say 20 ounces or 2 ½ cups)
1 can cherry pie filling
1 can Borden sweetened condensed milk
1 cup walnuts (just broken)
1 carton cool whip (9 oz)

Cranberry Molded Salad....its november!

Cranberry Molded Salad

1 pkg unflavored gelatin
¼ cup cold water
1 can cranberries whole
1 tablespoon lemon juice
¼ teaspoon salt
¾ cup crushed pineapple
2 – 3 oz pkgs cream cheese
½ cup whipping cream

Place gelatin in custard cup & add cold water – let stand 2 minutes. Place cup in pan of boiling water until dissolved and add gelatin to cranberries. Stir in lemon juice & salt. Beat cream cheese until soft & blend in pineapple (do not drain). Fold in cranberry mixture. Chill until mixture beginning to jell and then fold in whipped cream. Put into mold.