Archive for November, 2012


What’s for Supper?

Sunday – Dinner out (Free Veterans Day dinner for husband)

Monday – Ham and eggs, toast

Tuesday – Chicken Matzo Ball Soup

Wednesday – Leftover soup with sandwiches

Thursday – Boneless, skinless chicken thighs baked with cheese and breadcrumb coating, oven baked potatoes, pea

Friday – Spaghetti with red sauce and 4-cheese sausage, salad

Saturday – Dinner out for wedding anniversary

Sweet Saturday – Pumpkin Roll

We made pumpkin roll this past weekend at the special request of my Navy girl who was home on leave….

Prep: Line a 15 x 10 sheet pan with wax paper, grease and flour

Sprinkle a clean thin dish towel liberally with powdered sugar. Do not skimp on the sugar.

Get out a cooling rack and set it up.

CAKE

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup solid pack canned pumpkin

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract


Preheat oven to 375 degrees F
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Let the rolled up cake cool on the wire rack.
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
Decorate your cake by sprinkling with powered sugar before serving, if desired.

What’s for Supper

Things have been a bit odd and inconsistent around the frugal and healthful house lately, hence the sporadic posts. We are plugging on, however, and will overcome whatever obstacles that present themselves. Feel free to jump on board the optimism train with me.

Sunday – Chicken and waffles, gravy, carrots, and corn

Monday – Tortellini chicken salad (utilizing leftover chicken), garlic bread sticks – Recipe to follow  This is a cold salad dish served with warm bread sticks…something a little different to mix things up a bit.

Tuesday – Tatertot casserole, peas, green salad

Wednesday – Potato soup with homemade croutons

Thursday – Beef fried rice with Chinese vegetables

Friday – One of those cheesy chicken and broccoli skillet dishes, with extra broccoli, of course

Saturday – Breakfast for supper

Sneak preview – Our Sweet Saturday will be Pumpkin Roll

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