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)