Sunday, December 7, 2014

Libby's Pumpkin Roll with Cream Cheese Filling ****

It's still so hard to believe that just a few years ago, I was paying someone else to make our pumpkin rolls at Christmas.  Oh, the money I could have saved if I'd only realized how easy they were to make!  True, they are a little time-intensive, but the simplicitiy more than makes up for that.  Not to mention the little bit of heaven that's in each bite, lol.  I've gotten to where I automatically buy enough to make two rolls when I make one.  It's just a given that we will need two, because the first always goes so quickly.  We normally end up fighting over the last piece.  ;-)
Photo courtesy of

(luckymommyto2boys ~ Amy ~

¼ cup powdered sugar (to sprinkle on towel)
¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
¼ cup powdered sugar (optional)

PREHEAT oven to 375° F. Grease 15 x 10-inch 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 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.
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. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Previous reviews:
12/27/10 ~ Loved, loved, LOVED this one! Hubby has been begging me to try my hand at a pumpkin roll for years now. He just adores them. I've always kind of shied away from them, since they seemed so complicated. I had no idea how easy they were! I went with the Libby's recipe, since I'd heard good things about it, and I figured it had to be fairly basic. I'll be sticking with this one, though. No need to improve on perfection. :) I used self-rising flour and eliminated the baking soda, baking powder, and salt. I'll keep doing that, since it came out so well and is much simpler. I don't have a wire rack, so I kept it rolled in the towel on the pan and just turned it over every 5-10 minutes or so, until it had cooled. Next time, I will make the filling layer thicker and make the roll looser, to keep the filling from spilling out so much. Other than that, no changes for me!

Sunday, August 10, 2014

Slow Cooker Ham and Pineapple Sandwiches ***

The kids and I loved these.  Hubby thought they were just okay.  I put them on the King's Hawaiian buns, which I will absolutely do every time.  YUM.  I took the buns and put them face-up under the broiler, with a slice of Swiss on each.  Then I added the ham afterwards.  So, so, so good.  I didn't do the peppers and onions and dried onions like it says, though.  I just used one of the frozen bags of three pepper and onion blends.  That buys you a little more cook time too, so I got away with 4 hours on low easily.  This is definitely a keeper for us.

(luckymommyto2boys ~ Amy ~ SixSistersStuff)

2 lbs ham, fully cooked and cut into small pieces
1 (20 oz) can crushed pineapple
3/4 cup brown sugar
1 medium green bell pepper, diced
1/4 cup onions, minced
1/4 cup Dijon mustard
1 tablespoon dried minced onion

Spray your slow cooker with non-stick cooking spray. Add all ingredients in the slow cooker and stir together. Cook on low heat for 3-4 hours or until completely heated through. Serve by scooping sandwich filling on a large hamburger bun (or bun of your choice). Makes about 10-12 sandwiches.
To make these even yummier, I threw some Swiss cheese on top of the ham and put them under the broiler in the oven for a minute or two (until the cheese was nice and melted). It was amazing.

Caesar Tortellini Salad ***

This was actually really good.  Hubby hates avocado as a general rule, but he said that he couldn't taste it at all in here.  Once it's been refrigerated, the flavors all kind of blend together, and the avocado serves more as a means of adding to the creaminess than as a flavor of its own.  I refrigerated it for about 8 hours, but it was even better the next day.  I'll definitely be making it again.

(luckymommyto2boys ~ Amy ~ TasteofHome)

3-1/2 cups frozen cheese tortellini
3 plum tomatoes, chopped
1 can (3.8 ounces) sliced ripe olives, drained
1 medium ripe avocado, peeled and chopped
1/2 cup shredded cheddar cheese
1/2 cup creamy Caesar salad dressing
8 thin slices hard salami, cut into 2-inch strips

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini and remaining ingredients. Refrigerate until serving.
Yield: 5 servings.

Tuesday, July 29, 2014

McMuffin Casserole ****

We loved this!  Hubby had already left for work, so he didn't get to try it yet.  The kids and I thought it was amazing, though.  I'm normally not a huge fan of overnight casseroles that use bread as the base, since it always ends up so soggy.  However, on this one, the English muffins hold together beautifully, and there's none of that mushy, undercooked eggy feeling to it.  It's a breeze to throw together, too.  I will definitely be making this again.

(luckymommyto2boys ~ Amy ~ PlainChicken)

4 English muffins, split (Bays)
6 oz Canadian bacon
1 cup cheddar cheese
4 eggs
1 1/4 cup milk

Grease an 8-inch square baking dish. Cube English muffins and chop Canadian bacon. Add half of the cubed English muffins in a single layer. Top with half of the Canadian bacon and 1/2 cup of the cheese. Layer the remaining English muffins and Canadian bacon and 1/2 cup more cheese.
Whisk together the eggs, milk, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.
Serves 4.

Saturday, July 26, 2014

Cheesy Chicken, Bacon, and Tater Tot Crockpot Bake ***

We just love this one!  I made it for the first time several years ago, but after all the satisfied grins around the table tonight, I figured it deserved another shout out.  It is just so good!  Definitely don't use the salt, though.  Between the little bit of salt on the tater tots and the bacon, it's plenty salty enough.  Anything more would be overkill.  It's amazing how tender the chicken stays.  Dh and I normally are not fans at all of white meat chicken, but it's so tender and flavorful in here.  Plus, it has tater tots.  Add tater tots to just about anything, and I'd be willing to at least try it.  I love me some tater tots!  Lol!

(luckymommyto2boys ~ Amy ~

1 (32 ounce) bag tater tots
3 oz bacon bits
5 boneless skinless chicken breasts
1 1/2 cups grated colby cheese
1 1/2 cups grated monterey jack pepper cheese
3/4 cup milk
salt and pepper

Grease the bottom of the crock pot.
Layer 1/2 the tater tots on the bottom of the pot.
Sprinkle with 1/2 of bacon bits.
Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
Top cheese with the chicken breasts.
Sprinkle chicken with salt and pepper to taste.
Top chicken with another 1/3 of cheese.
Sprinkle with remaining 1/2 of the jar of bacon bits.
Add remainder of the tater tots.
Top with final 1/3 of the cheese.
Pour milk over the top.
Set crock pot to high and cook 3-4 hours.
* Amy's notes: I leave out the salt completely and only use 2 cups of shredded Colby-Jack blend cheese.

Previous Reviews:
7/11/11 ~ I took my lunch late today, and I wanted to find something I could throw together quickly that didn't take long to cook. I didn't want anything stovetop, since it's hotter than Hades around here right now. It took ages to cool off the house after I cooked stovetop last night. Ugh. And with my new oven still waiting to be delivered and dh's new grill not quite ready to go, that left the good old crockpot. I found this one on and knew immediately that my family would love it. I made a couple changes. I used the b/s chicken tender strips, so that it wouldn't take forever to cook. I also just used a 2-cup bag of shredded Colby-Jack blend cheese. I really don't see a need for the additional cup of cheese. That was plenty, in my opinion. I left out the salt, since I figured the bacon would give it plenty. I was right. It didn't need any additional salt.  Long story short, it's a winner! Everyone loved it. Dh and I put hot sauce on ours, but the kids had theirs as-is. Next time, I'm either going to cut up the chicken before cooking or used cooked shredded chicken. We're not huge fans of chicken breasts, so I think having it shredded would work better for us. This has inspired me to try my Brat 'N' Tot Casserole as a crockpot dish, though. The tater tots were fully cooked and held up beautifully in the crock.

Tuesday, July 1, 2014

Undone Stuffed Pepper Casserole ***

It's been a while since I've made this, but it was calling to me, for some reason.  I was afraid the boys wouldn't go for it this time, since they're anti-green peppers at the moment, but they LOVED it.  It helped that my peppers were diced pretty small, so they didn't notice them as much.  I've been down in my back lately, so I'm trying to cut down cooking time as much as possible.  To make it a little easier on me, I came home on my lunch break and threw the 2 lbs of ground turkey (I double the recipe) into the crockpot with a big bag of frozen onion and 3-pepper blend and cooked on high for 4 hours.  Then when I got home, I just had to cook the rice, mix it all together, and throw it in the oven.  LOVED it.  I hate browning ground beef and ground turkey anyway, so that made it even better on me.  It really is a pretty hearty meal, though.  I cooked it for 30 minutes, after which it was fine, but then I got distracted and ended up letting it sit in the oven an extra 10 minutes or so.  The cheese was all crusty on top, and it was so good!  I think I'm going to keep doing it that way.  Now I'm wondering why I took so long to make it again, lol.

(mrsrader86 via Kraft Food and Family Magazine)

1 lb ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long grain white rice
1 jar (26 oz) spaghetti sauce
1-1/2 cups Italian Five Cheese Blend, divided

Heat oven to 350 degrees.
Brown meat with peppers and garlic in large skillet, drain. Stir in rice, spaghetti sauce, and 3/4 cup of cheese.
Spoon into 2 qt. casserole; top with remaining cheese.
Bake 25 minutes.
*Amy's notes: I always double and put it in a 9x13.

Previous reviews:
6/7/10 ~ I am in love! I got, "Good, it was great!" from DS1 and "It was so great!" from DS2. Dh had to work late, so he hasn't tried it yet. So far, though, it's a winner with the rest of us! I subbed ground turkey, Fiesta Blend cheese, brown rice, and a garlic pepper spice blend (for the garlic cloves). All substitutions were a success. I did, however, make mine in a 9x13 rather than my 2 qt dish, just so that the cheese would be more evenly distributed. I will make this one again and again. It's taking everything I have not to go in there and eat dh's helpings too, lol. Seriously, though, this is a wonderfully easy and tasty dish. Definitely a keeper.

Saturday, May 10, 2014

Tortellini Pizza Bake ***

I just started a new job a few weeks ago, and it's made it kind of hard to cook like I used to.  On top of that, we've had baseball and soccer games 6 out of 7 days for the past month or two, so I've been doing very little cooking at all, other than sandwiches and frozen pizzas.  Anything that's easy to grab on the way out the door, basically.  Our one day a week with nothing to do is Wednesday, so that's typically gotten to be my cooking day.  This was the first time I've done a new recipe in a while, though.

So it could have been our extreme excitement at having a real home-cooked meal again, but we all absolutely loved this one.  Tortellini is one of my favorite foods in the world anyway, as is pizza.  I was fairly certain this one would be a winner for me, lol.  It seriously was great, though.  I used chicken and herbs tortellini, along with mushrooms and black olives.  The recipe doesn't say where to add the garlic powder, so I just left it out.  I honestly don't know why you would need it anyway.  The sauce has plenty of flavor in it already.  We'll definitely have this one again.  And soon!  :-)

(luckymommyto2boys ~ Amy ~ What'sCookingInTheBurbs)
Serves 6
WW PP=10
Cal 401, Carbs 50.1, Fat 12.6, Fiber 6, Protein 22.8

1 pkg refrigerated tortellini
1 jar pasta sauce
1 1/4 cups reduced fat mozzarella cheese
1/8 cup grated Parmesan cheese
2 oz. sliced pepperoni
1 tsp. garlic powder
any other additional toppings of your choice (olives, mushrooms, green peppers, onions - anything!)

Cook tortellini to al dente. Drain and set aside.
Spread a small amount of pasta sauce in the bottom of a casserole dish. Evenly spread half of the cooked tortellini along the bottom of the dish. Spread half of the pasta sauce on top of the tortellini and evenly sprinkle on half the Parmesan cheese. Top with some of the pepperoni and mozzarella cheese. Repeat.
Bake at 400 for 12-15 minutes or until cheese is lightly browned and bubbly. Enjoy!
*luckymommy/Amy's notes: I added mushrooms and olives and left out the garlic powder.