Easy Recipe Bread Pumpkin Roll

10 Servings
Ingredients:
1. 1 teaspoon baking powder
2. 3  eggs
3. 2 teaspoon cinnamon
4. 1 c pecans -- chopped
5. 1 c sugar
6. 1 teaspoon ginger -- optional
7. 2/3 c pumpkin
8. 1/2 teaspoon nutmeg
9. 1 teaspoon lemon juice
10. 1/2 teaspoon salt
11. 3/4 cup flour
For the Filling:
1. 4 tablespoon oleo
2. 1/2 teaspoon vanilla
3. 8 ounces cream cheese
4. 1 c powder sugar

Directions:

• Beat eggs on high for 5 mins; add sugar at last time.
• Stir lemon juice & pumpkin.
• Mix dry ingredients & fold in.
• Pour into greased cookie sheet (with 1 inches side).
• It doesn't look like there's enough better, but just spread it out all over the cookie sheet & it makes a nice size cake.
• Sprinkle with pecans.
• Bake at 375 degrees F 15 mins. 
• Cool

• Trun out  on powder sugar towel.
• Sprinkle powder sugar on top of roll also.
• Roll up in towel. 
• Cool.
• Unroll & spread filling.
• Re-roll & refrigerate or freeze. (Wrap in foil)

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Recipe Cake Simple; Zucchini Cake Type of Appetizer

4 Servings
Ingredients:
(c=cup)
1 c dry Italian bread crumbs
1 whole egg
1 tablespoon mayo
1/4 teaspoon Old Bay Seasoning
2 c zucchini
1 teaspoon dijon mustard





Directions:

• Heat oven up to 350 degrees F. 
• Prepared baking sheet with parchment paper. 
• Spray parchment paper with olive oil cooking spray or brush with olive oil.


• In a big bowl combine , bread crumbs, grated zucchini, mayo, egg, Old Bay & mustard. 
• Mix well.

• Form mixture into 8 cakes about 1/2 inch thick. 
• Bake cakes in oven for 40 mins flipping cakes after first 20 mins.
•  Remove from oven, serve immediately

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Cupcake Recipe Fudge-Bottom Candy Crunch Pie

Ingredients:

1. 2c (8 ounces) cold milk
2. 1 OREO Pie Crust
3. 3 oz. BAKER'S Semi-Sweet Chocolate
4. 2 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
5. 1 tub (8 oz.) COOL WHIP Whipped Topping
6. 2 milk chocolate English toffee candy bars (1.4 oz. each)

Directions:

Step 1

• Puding and beat milk mixes with whisk 2 minutes. 
• Microwave 2 oz. chocolate on High 1 minute. or until melted when stirred.
• Stir in 1 cup pudding; pour into crust.  

Step 2

• Add half the cool whip and all but 3 Tablespoons. candy to remaining pudding.
• Spoon over layer in crust. 

Step 3

• top with remaining cool whip and candy.
• Melt remaining chocolate; drizzle over pie.
• Refrigerate 60 minutes.

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Dessert Recipe Caramel Apple Mini "Cheesecake"

Ingredints:
 
1 pkg. (10 oz.) frozen puff pastry shells
1 cup milk
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
3 Tablespoons. caramel ice cream topping
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese
1 Granny Smith or Red Delicious apple

Directions:

 Step 1

• Heat oven to 425 degree F. 

Step 2

• Bake pastry shells as directed on package; cool.

Step 3

• Meanwhile, beat Neufchatel and 1/4 cup milk with mixer until blended. 
• Add dry pudding mix and remaining milk; beat 2 min.
• Refrigerate until ready to use.

Step 4

• Remove top and doughy center from each pastry shell; discard removed pastry.
• Fill shells with pudding mixture; top with apples and caramel topping.
• Serve with pastry tops.

Step 5
Substitute: 

• Substitute 1 cup sliced fresh strawberries and chocolate sauce, or 1 cup cherry or blueberry pie filling, for the sliced apple and caramel topping.

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Butterfinger Cake Dessert Recipe

Ingredients:

1. Chocolate syrup
2. Cool Whip
3. 1 can Sweetened condensed milk
4. 1 jar Caramel ice cream topping
5. 5 Butterfinger candy bars
6. 1 box German Chocolate Cake Mix



Directions:

Step 1

• Bake the cake according to package directions in a 13 x 9 inch pan. 
• When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes.

Step 2

• Do the same with the caramel ice cream topping.
• Sprinkle on some of the broken candy pieces.
• When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars.
• Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags.

Step 3

• Hint! Put all your candy bars in the freezer.
• When you're ready to use them, take them from the freezer.

Step 4

• Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool.

Step 5

• Enjoy.. :)

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