Friday, October 17, 2008

Food for Friday

I have two more awesome fall recipes for you today. Easy Pumpkin Swirl (aka Pumpkin Roll) from my friend, Sue and Chicken & Wild Rice Soup from my friend, Cindy. I tasted both for the first time when they brought them to an an all-day fall scrapbooking event we were attending. They're both WONDERFUL! (The recipes and the friends.)


Easy Pumpkin Swirl


Cake:
¾ cup Pioneer or Bisquick Baking Mix
3 eggs
1 cup sugar
2/3 cup canned solid-pack pumpkin
1 cup chopped nuts (I use about ½ cup chopped pecans, chopped very fine)
2 tsps. Cinnamon
1 tsp. Pumpkin Pie Spice
½ tsp. Nutmeg

Filling:
Beat together: 1 cup powdered sugar, 8 oz. cream cheese, 6 Tblspoons of butter or margarine, 1 tsp. vanilla until smooth.

- Preheat oven to 375 degrees. Grease a 15x10x1 jelly roll pan (a cookie sheet works just fine, too!) Line top and sides with waxed paper. Grease waxed paper.
- Beat eggs and sugar until fluffy. Beat in pumpkin. Stir in dry ingredients.
- Pour into pan, spread evenly, sprinkle with nuts.
- Bake for 13-15 minutes
- Invert onto a clean tea towel dusted with powdered sugar. Peel off wax paper. Roll up cake and towel together, from the short side. Please seam side down to cool. Cool completely.
- Once cool, unroll cake. Spread with filling. (FYI...when you unroll the cake, it will most likely crack in several places. Go ahead and put filling on the cake as best as you can, then reroll it.) Move the roll onto a large sheet of foil, sprinkle it with powdered sugar and wrap it tightly before refrigerating. (Somehow, after it gets cold, it looks just fine.) When ready to slice and serve, you may want to sprinkle lightly once again with powdered sugar. (This will cover any remaining imperfections there may be).
Yield: 10 - 1” slices. Positively divine!


Chicken & Wild Rice Soup

1 medium onion (chopped)
10 oz. fresh mushrooms (sliced)
6 Tblspoons butter
8 oz. wild rice – cooked
½ cup flour
4-6 cans of chicken broth (I typically use 4 cans)
2 cups half & half
½ lb. Velveeta cheese (I use lowfat)
4 chicken breasts – cooked and chopped
¼ cup white cooking wine

Saute onion & mushrooms in butter until onion is transparent. Add flour, stir and add 1 can broth. Cook for 15 minutes, stirring occasionally. Then add remainder of broth, chicken, rice, cheese & wine. Lastly, add the half & half. This is a great quick fix dinner, but also works very well in the crockpot. (Garnish, if desired with parsley or tarragon.) Absolutely delicious!


Have a wonderful weekend!

(Photos from Google images)

11 comments:

Natalie said...

The Pumpkin Swirl looks deadly. It reminds me of Little Debbie Swirl Cakes. As a child, I loved to lick out the cream-filling. Yum!

Laurie Ann said...

Yummy! The first one looks and sounds yummy! With fall in the air I have been wanting to try some things with pumpkin...

Tricia said...

Those sound wonderful! I am loving this Food for Friday idea, I am getting some good new recipes to try... maybe soon I will post some myself!

Next weekend I am going to a Friday night, Saturday morning scrapbooking event! I can't wait, I hope to get lots of pages done and hopefully catch up a bit!

Have a great weekend!

Blessings!

Michele Williams said...

Yummy! Sounds good to me! I'll have to try to make it! Or get my daughter to make it.

Cheryl said...

Here in Oklahoma, we call it Pumpkin Roll, maybe because you will have rolls if you each much, or at least I will.

The soup looks fabulous, too.

Love,
Cheryl

Peggy said...

Blessings Tracy, Still visiting & trying to catch up with everyone!
These both look so delicious!
I love Chicken & Wild Rice Soup but have only eaten it at restaurants, never tried making it myself! I just didn't think I could make wild rice & figured that was the main part!
Mmmmm! I sure would like to try some.

Hope all is well with you! I'll be reading more below! Have a beautiful weekend!

Melanie said...

Oh, wow.. these are the perfect Fall recipes. I can't wait to try that Pumpkin Swirl.

Have a great weekend, Tracy!

Connie@Little Red Hearts From God said...

That looks awesome and like something I might actually be able to manage...

thank you and have a supernatural weekend

Connie

Becky said...

MMmmm...those sound delish. I usually wait until just after Thanksgiving to make Turkey Wild Rice soup, but that pumpkin roll is calling my name. Wonder if I can find my pans in this house...everything's still halfway packed up.

Thanks for sharing the recipes!

Krista said...

Those sound delicious. I need to write down that soup recipe because it looks so good and I love soups in the fall and winter!

Thanks for sharing,
Krista

Meridith said...

OH YUM!!! These look FANTASTIC!!