Pumpkin Cake Roll

This pumpkin roll is slightly spongy and moist and filled with gooey goodness of cream cheese frosting. It makes a beautiful holiday dessert

INGREDIENTS:
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan lined with parchment paper. Spray parchment paper with non stick cooking spray. Allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.

Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder the outside of pumpkin cake roll with powdered sugar before wrapping in wax paper or foil so not to stick to the wrapping. Chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

Old Fashioned Meatloaf

Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a Tomato based glaze that adds just the right amount of sweet and tart to this amazing comfort food.

Serves: 6 servings

Ingredients
1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
1 teaspoon garlic minced
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard

Instructions

Preheat oven to 350 degrees
Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.

Roasted Onion Potatoes

Here's an easy side dish that is tasty and fast to make when time is short or you want to cheat on
They are so good, crispy, full of flavor

ingredients
Bake 350 degrees
serves 4-5

what you need:
1 package onion soup mix dry
4 medium to large potatoes cut in chunks(can leave skins on)
drizzle olive oil(about 2-3 tablespoons

how to make it:
wash but don't peel potatoes cut into small chunks
place in large baggie or bowl, toss with olive oil
pour soup mix in and stir around a few seconds to coat
Put into pan or sheet pan and spread out
bake an hour in oven, stir halfway through
Serve with cheese, sour cream, green onions or toppings you like

French Onion Soup

I was craving French onion Soup and so I made some instead of going out to get any, which can be hard to find plus has tons of salt and who knows what other ingredients I don't need.
This soup is so good slightly rich very warm and cheesy too. Mmmmm

6 servings

Ingredients
3 tablespoons unsalted butter
3 1/2 pounds red onion, thinly sliced with a slicer is best you can use a mix of onions
2 teaspoons chopped fresh thyme or 1 tablespoon dried
4 cloves garlic, minced
1 cup dry white wine or beef or any broth
6 cups chicken broth, homemade or low-sodium
1 teaspoon sea salt plus more to taste
1 tablespoon red wine vinegar
Freshly ground black pepper
Six 1/2-inch slices baguette (French bread), toasted
12 ounces Gruyere and swiss cheese, shredded (about 3 cups together)

Directions
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine or broth, is reduced by about half. Stir in the 6 cups of broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the red wine vinegar if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.)

When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heat proof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Careful removing as soup will be very hot, serve bowls on plates for safety and serve with bread.

Chicken n' Dumplings Grandma's Recipe

#recipeideas #cookingchicken #chickenanddumplings #ilovetocook
This tastes delicious just like my grandma taught me how to make chicken and dumplings and I love to make it on a good cold day and today it got really cold here in Oklahoma. It's not a lot of work and it makes everyone happy to have a hearty good meal. Try it

Serves: 8 servings

Ingredients
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.

To Make The Dumplings:
1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 Tablespoons all purpose flour

To finish soup:
Two large chicken bouillon cubes
1 Tablespoon butter
¼ cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)

how to make it:
Put the chicken and the veggies (if using) in a large pot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).

While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife and cut again across into squares or good bite size pieces. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Top with green onions or cheese if you like.

Slow Cooker Pork roast with pineapple and cranberries

This pork roast can be prepared in just a few minutes. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Bam you have a dinner that everyone will love, I bet it will become a favorite.

Ingredients
1 (3 pound) boneless pork roast
Olive oil to rub down the roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries
1 1/2 cups chicken or beef broth or vegetable

Directions
Rub the pork roast on all sides with olive oil then spread with a mixture of salt and pepper, garlic powder, onion powder, paprika and place in a skillet, brown quickly on all sides and place in crockpot this will help keep it juicy but isn't a must do, I do it when I have the few minutes extra time.. Pour in the chicken broth,  pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.