Pickle Dip

Dill Pickle Dip
recipe from Foodie with Family
1 (8 ounce) package of cream cheese, softened to room temperature 
1- 1 1/2 cups chopped dill pickles (I used my mini food processor - it was a snap!)
1/4 cup finely chopped sweet onion 
2- 4 tablespoons pickle juice (use less for thicker dip or more for thinner dip) 
1 teaspoon dried dill weed 
1/2 teaspoon kosher salt 
freshly ground black pepper, to taste

Use a wooden spoon to press into the cream cheese then stir until loosened up and smooth. Stir in all of the remaining ingredients until evenly distributed. Transfer to a serving dish and cover with plastic wrap. Refrigerate for at least an hour before serving. 

This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.

Mashed Potatoes - Make Ahead!

Make Ahead Mashed Potatoes

5lb potatoes

1 egg

1/2tsp garlic powder

3tbs butter/margarine (softened)

1tsp salt

8oz cream cheese (softened)

Peel and quarter potatoes.  Cook in h2o till tender.  Drain Well.  In cooking pan or LARGE bowl, combine remaining ingredients and mix with electric mixer till smooth.  Freeze in Quart size baggies.  Reheat in Microwave until warm.  You may add cheese and or more garlic salt  mid way through micro waving.

Enjoy!

Pumpkin Roll

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 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 (plus extra for rolling)
• 2/3 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup walnuts, chopped (optional)
• 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
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with granulated sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough granulated sugar on the towel when rolling up the cake so it will not stick.