I Throw Like a Girl

Posts Tagged ‘Saturday Stirrings’

Pumpkin Roll Recipe

Posted by Carol on December 18, 2010

Since I have only written four posts in all of 2010, when Kristen at We Are THAT Family asked us to re-post our favorite for Works for Me Wednesday, I didn’t have a whole lot to choose from. So, as I attempt to resurrect my blog writing, I thought it would be nice to share a recipe with the rest of the blogosphere.  Enjoy!!
 

Pumpkin Roll

  • 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 pumpkin (canned is fine)
  • 1 8oz package cream cheese, softened
  • 1 cup powdered sugar
  • 6 tablespoons butter (I use unsalted)
  • 1 teaspoon vanilla
  • extra powdered sugar to sprinkle on the towel (I’ll explain later) and for on top of the finished roll
  1. Preheat oven to 375. Line a 15×10-inch jelly roll pan, line with wax paper. Spray the wax paper with Pam.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl.  In a large bowl, beat eggs and sugar until thick. Beat in pumkin. Stir in flour mixture. Spread evenly in prepared jelly roll pan.
  3. Bake for 13-15 minutes until the top of the cake springs back when touched. Immediately turn cake onto prepared towel (a kitchen towel sprinkled generously with powdered sugar). Carefully peel off wax paper. Roll up cake and towel together started with the narrow end. Cool on wire rack.
  4. Beat cream cheese, powdered sugar, butter, and vanilla in a small bowl until smooth. Carefully, unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and freeze. Defrost a few hours before serving. Sprinkle with powdered sugar if desired. Cut into 1/2-1-inch slices and serve.

The Cast of Characters

Mix the dry ingredients together

Mix the granulated sugar and 3 large eggs

Egg and sugar mixture

Meaure the pumpkin with one of these do-hickeys - great for measuring peanut butter, too!

Add the pumpkin to the egg and sugar mixture

Mix in the dry ingredients

Line your pan with wax paper and spray with Pam

Spread batter evenly in wax paper lined pan

Bake 12-15 minutes at 375 degrees

Meanwhile, prepare a kitchen towel by sprinkling generously with powdered sugar

Immediately after removing from oven, turn cake onto prepared towel and carefully remove wax paper

This is what happens if you forget to spray the wax paper with Pam. So don't do that!

Roll up in towel, starting at narrow end. Allow to cool completely. Trust me on this. Don't rush it.

While roll is cooling, beat together cream cheese, butter and vanilla until smooth

When COMPLETELY cool, carefully unroll from towel

Spread cream cheesy goodness evenly on roll

Roll back up again, wrap in plastic wrap and freeze. Defrost before serving.

Ok, I’m off to make at least five more of these puppies to give to neighbors and co-workers for Christmas!  Enjoy!
Advertisements

Posted in Saturday Stirrings | Tagged: , , | Comments Off on Pumpkin Roll Recipe

It’s almost like there’s a cow in my backyard – only not.

Posted by Carol on August 15, 2009

As I have mentioned many times before, my family and I have lived in 7 different states. If you count the first 3 months of our marriage when we lived in Colorado for the summer while waiting for my husband’s job in Illinois to start in the fall, this is our 3rd stint in Colorado

The last time we moved here, our children were 1 and 4 years old and we lived in Colorado for 4  years. This time, our kids are 17 and 20 years old – you do the math – it’s been a while since we were Coloradans.

Even though it’s been 12ish years and 4 states in between, it’s nice to see that some things have not changed since we left. One of those things is a dairy that delivers milk, eggs, cheese, and many other necessities right to your front door once a week.  And since they come in the middle of the night, when you wake up in the morning it’s as if the Dairy Fairy stopped by. I used this service the last time we lived here, and I just set up my standing order and got my first delivery from them yesterday morning.

Yes, I pay a little more for the things that the Dairy Fairy delivers, but that is a small price to pay for never being out of milk, eggs, bread and cheese.

If you have a Dairy Fairy or any other grocery delivery service in your area, I highly recommend giving them a try.

For more great kitchen ideas and recipes, check out Saturday Stirrings at FiddleDeeDee! And be sure to leave comments when you visit the other links – it’s the nice thing to do!

Posted in Saturday Stirrings | Tagged: , , | 5 Comments »

Saturday Stirrings – Saucy Skillet Lasagna

Posted by Carol on August 1, 2009

If you want an authentic lasagna recipe, here’s the recipe directly from my 100% Italian Grandmother. If you want a recipe that you can throw together in one skillet while your just-moved-into kitchen is still a mess. This one’s for you.

Saucy Skillet Lasagna

  • 1 pound ground beef
  • 1 (26 ounce) jar spaghetti sauce
  • 1 (14 1/2 ounce) can diced tomatoes, slightly drained
  • 1 cup ricotta cheese (can use cottage cheese if you’re not really Italian)
  • 1 large egg beaten
  • 1 (9 ounce) package no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  1. Cook ground beef in a large skillet over medium-high heat, stirring frequently, until browned and crumbly. Drain well.
  2. Add half the jarred spaghetti sauce to ground beef in skillet and mix well. Pour diced tomatoes evenly over ground beef.
  3. Combine ricotta and egg in a small bowl and mix well. Spread evenly over tomatoes. Top with a layer of lasagna noodles.
  4. Layer the remaining spaghetti sauce and remaining lasagna noodles in the skillet.
  5. Bring to a boil. Reduce heat to medium-low. Cook, covered, until lasagna is tender, about 10 minutes. Sprinkle with mozzarella. Cook, covered, for 2 minutes. Serve immediately.

And speaking of moving, Saturday Stirrings has moved back to its original home at DeeDee’s blog FiddleDeeDee!

Posted in Saturday Stirrings | Tagged: , , | 1 Comment »

Saturday Stirrings ~ Savannah Cheesecake Cookies

Posted by Carol on May 2, 2009

Cheesecake is my all-time favorite dessert.  I seriously considered having a cheesecake wedding cake, but it was slightly cost-prohibitive. We ended up with an absolutely delicious chocolate cake which was totally by chance. We went to visit the cake baker to talk to her about our wedding cake and she just happened to have chocolate cupcakes on hand for us to try. We probably would have gone with whatever flavor she had that day.

Somehow, neither of my children inherited my cheesecake-loving gene which is probably best for their cholesterol levels.

Anywho, due to my love of all things cheesecake, I want to share this cookie recipe with you today.

Savannah Cheesecake Cookies

Crust

  • 1 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1 stick butter, melted

Filling

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon pure vanilla or almond extract

Fresh berries and mint leaves for garnish (if you’re Martha Stewart).

  1. Preheat oven to 350 degrees
  2. Combine flour, brown sugar, pecans, and butter in bowl. Press dough into an ungreased 13 by 9 by 2 inch pan. Bake for 12-15 minutes or until lightly browned.
  3. For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a hand-held electric mixer; add eggs and extract; beat well. Pour over crust.
  4. Bake for 20 minutes. Cool completely. Cut into squares before serving. Decorate tops with berries and mint leaves.

Ok, kids, here is Mr. Linky who is feeling sorely neglected. Please link directly to your recipe post and please be sure to link back here to Saturday Stirrings so your readers can find new recipes to try, too. Be sure to leave comments when you visit the other posts because it’s a nice thing to do!

Enjoy!

Posted in Saturday Stirrings | Tagged: , | 3 Comments »

Excuses, Excuses….

Posted by Carol on April 25, 2009

But I betcha don’t have one of these in your backyard…

back-hoe-0021

They are preparing to tear up our backyard to put in a new septic system. Apparently, when people purchase homes they like to know that the indoor plumbing is working properly.

Our current septic system is working, but it still failed the inspection. It has had a long and very prolific life and has reached the end of its usefulness.

We sure hope the new owners appreciate this very expensive house-warming gift we are leaving them.

In the meantime, I have been sorely neglecting my bloggy duties. Please forgive me.

Saturday Stirrings will be back next weekend, unless the backhoe guys need me dig a hole or something.

I always try to be helpful like that.

Posted in pictures, Saturday Stirrings, The Big Move | Tagged: , , | 2 Comments »

Saturday Stirrings ~ Spring Braise

Posted by Carol on April 17, 2009

This recipe is found in the current issue of Better Homes and Gardens along with several other very yummy-looking recipes that I have yet to try. I have already made this one twice and in spite of confusing 8 ounces of potatoes with 8 whole potatoes (and using every pan in my house trying to cook them) the first time I made it, I plan on it being a regular at our dinner table.

Spring Braise

  • colorado-and-ls-bday-0093 tablespoons olive oil
  • 8 ounces new potatoes, cut in 1/2 inch slices
  • 4 small carrots, trimmed and cut diagonally in 1-inch pieces
  • 4 cups mushrooms, halved (12 oz)
  • 1 large onion, cut in thin wedges
  • 3 cloves garlic, peeled and sliced
  • 1 pound asparagus, trimmed and cut in 1 1/2 inch pieces
  • 2 skinless, boneless chicken thighs, cut in strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup chicken broth
  • 1 tablespoon snipped fresh tarragon
  1. In extra-large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Evenly layer potatoes and carrots in skillet. Cook, uncovered, 5 minutes, until potatoes are golden, turning once. Add mushrooms and onions. Cook 5-6 minutes, until veggies are crisp-tender, stirring often. Add garlic and asparagus; cook 3 minutes. Transfer vegetables to bowl; set aside.
  2. In same skillet heat remaining oil. Sprinkle chicken with half the salt and pepper. Cook chicken in hot oil about 3 minutes, until lightly browned, stirring occasionally. Add broth; bring to boiling. Reduce heat. Simmer, covered, about 3 minutes or until no pink remains. Increase heat to medium-high. Stir in cooked veggies; heat through. Stir in snipped tarragon and remaining salt and pepper.

Makes 4 servings – unless you use 8 whole potatoes, then in feeds a whole lot more.

colorado-and-ls-bday-013

Back by popular demand, here is Mr. Linky for your recipe posting pleasure. Please link directly to your recipe post, and please link back to Saturday Stirrings in your post so your readers can find new recipes to try, too.

Happy Spring!!

Posted in Saturday Stirrings | Tagged: , , , , , | 2 Comments »

Saturday Stirrings ~ 5 Minute Chocolate Mug Cake

Posted by Carol on March 28, 2009

You’re going to either love me or hate me for this one! Another name for it is Dangerous Chocolate Cake. It’s dangerous because homemade chocolate cake is now always just 5 minutes away.

5 MINUTE CHOCOLATE MUG CAKE

  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips (optional)
  • A small splash of vanilla extract
  • 1 large coffee mug (MicroSafe) Sprayed with Pam
  1. Add dry ingredients to mug, and mix well.
  2. Add the egg and mix thoroughly.
  3. Pour in the milk and oil and mix well..
  4. Add the chocolate chips (if using) and vanilla extract, and mix again.
  5. Put your mug in the microwave and cook for 3 minutes at 1000 watts.
  6. The cake will rise over the top of the mug, but don’t be alarmed!
  7. Allow to cool a little, and tip out onto a plate if desired.
  8. Then EAT! (This can serve 2 if you want to feel slightly more virtuous).

Got a recipe to share? Then link up here, but please link directly to your recipe post.  Please mention Saturday Stirrings in your post and don’t forget to leave comments when you visit the other recipes!

Posted in Saturday Stirrings | Tagged: , , | 9 Comments »

Saturday Stirrings ~ Pillsbury Bake-Off

Posted by Carol on March 20, 2009

Every Saturday here at I Throw Like a Girl, I host Saturday Stirrings. You could say that it’s my own little cook-off.  All my favorite people in Bloggsville post their very best recipes for the world to see and try for themselves. We don’t actually vote on a winner or offer millions in cash and prizes, but other than that it’s just like the Annual Pillsbury Bake-Off.

What? You want a chance at millions in cash and prizes?

Ok.

bakeoff43logo

If you’ve got an original recipe that you think could win the top prize, then don’t post it here at this Popsicle stand, go enter it in the Pillsbury 44th Bake-Off Contest.  All the details and rules for entry are there. All I ask is that if you win, don’t forget us little people here at Saturday Stirrings,  m’kay?

As always, here is Mr. Linky to link your recipe post. Please don’t post your original recipe here if you plan on entering it in the Pillsbury44th Bake-Off Contest. A few people will be reading it and you don’t want to give away your secrets. But if you have a recipe that you are not entering in the Bake-Off, then we’d love for you to share it here.

Please do link directly to your recipe post and please mention Saturday Stirrings in your post.

Oh, and one more thing – as you visit the other recipe posts, please leave them a comment because it’s a nice thing to do.

Thank you.

Posted in Saturday Stirrings | Tagged: , , | 3 Comments »

Saturday Stirrings ~ Perdue Oven Ready Chicken Roaster

Posted by Carol on March 13, 2009

perdue-chicken

This week at Saturday Stirrings, I am not sharing a recipe, but sharing a great find I made at the grocery store recently. My family and I love roast chicken with mashed potatoes, gravy, green beans and the works. The problem is I am not very good at making roast chicken. They either come out under-done or, more likely, over done. For some unknown reason, I can handle a turkey at Thanksgiving, but not a simple little every day chicken.

When I spotted the Perdue Oven Ready Chicken Roaster at my local Shop Rite, I snatched it up and cooked it for dinner that very night and my family thought that Paula Deen had lost her southern accent and moved to Jersey. It is flavorful and moist and makes lots of drippings for gravy.  The Roaster comes in its own roasting bag with all the seasonings inside. All you do is pre-heat your oven to 400 degrees, cut a one inch slit in the roasting bag and cook it in a pan for approximately 90 minutes. It’s that easy. I promise this is not a product review and no one has asked me to write about the Perdue Oven Ready Chicken Roaster. I just tried it for my family and really like it.

And yes, I know it’s cheaper to buy a chicken and stick it in your own bag yourself; and yes, I know that there is probably more sodium in this chicken than the kind that Grandma makes, but you know what?

I don’t care.

Sorry.

Please forgive me.

Here is Mr. Linky for your recipe linking pleasure.  Please link directly to your recipe post and please mention Saturday Stirrings in your post and link back here so others can find new recipes (or ideas as the case may be) to try.

Posted in Saturday Stirrings | Tagged: , , , | 5 Comments »

Saturday Stirrings ~ Vegetable Soup

Posted by Carol on March 6, 2009

Early in February, I started back at Weight Watchers and in spite of two birthdays and Valentine’s Day, I have lost just over five pounds.  This recipe has been a tremendous help – it is filling, healthy and is a great way to get in the recommended 5 servings of fruits and veggies per day.  This is the famous Zero Points Soup Recipe from Weight Watchers.  Try it, I think you’ll like it.

Garden Vegetable Soup

  • 2/3 cup sliced carrot
  • 1/2 cup diced onion
  • 2 minced garlic cloves
  • 3 cups fat-free broth (beef, chicken, or vegetable)
  • 1 1/2 cup diced green cabbage (I’ve been using Napa cabbage)
  • 1/2 cup green beans
  • 1 tbsp tomato paste
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp salt
  • 1/2 cup diced zucchini

Spray a large saucepan with non-stick cooking spray. Over low heat, saute the carrot, onion, and garlic until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Reduce heat; simmer, covered about 15 minutes or until beans are tender. Stir in the zucchini and heat for 3-4 minutes. Serve hot.

Makes 4 servings at 0 points each. That is ZERO, none, nada, not one single point per delicious serving. Can you tell I love this soup?

Here is Mr. Linky. Please link your recipe here to share with all of Bloggsville. And please mention Saturday Stirrings in your post so your readers can find new recipes to try, too.

Posted in Saturday Stirrings, Weight Watchin' | Tagged: , , , | 2 Comments »