Kari's Pumpkin Cake Roll

Cake:
3 eggs
1 c sugar
2/3 c pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt

Filling:
6 oz cream cheese
4 T butter
1/2 t vanilla
1 c powdered sugar

Beat eggs on high for five minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Mix together dry ingredients and add to pumpkin mixture. Line 10x15 pan with wax paper and then grease the wax paper and sprinkle with flour. Pour batter into pan and bake at 375 for 15 minutes or until the cake springs back. While the cake is baking, lay out a thin towel and sprinkle powdered sugar on it. Roll cake up in the towel and let cool for an hour. Beat together the filling ingredients after it has cooled. Unroll, slather on that filling, and roll it up again. Refrigerate or freeze.

Printable version, Holly!

Holly's Crunchy Caramel Apple Dip

1 cup powdered sugar
8 oz cream cheese
1 container caramel apple dip
1 package Heath Bar Toffee Bits

Whip together powdered sugar and cream cheese, then spread in bottom of small pyrex or 8x8.  Get caramel dip to room temperature (it will come cold from the grocery store because it's in the refrigerated sections of fruits and veggies) then spread over cream mixture.  Top with toffee bits. Chill and serve with sliced apples. Honeycrisp preferred ;)

Mindy's Pumpkin Spice Chocolate Chip Cookies

2 boxes spice cake mix
1 29 oz (big can) can of pumpkin
1 bag of chocolate chips.

Preheat oven to 350 degrees. Mix ingredients together and then put on greased cookie sheet and bake for 15 minutes!

This makes TONS of cookies so I actually cut the recipe in half.

Mindy's Chocolate Bundt Cake

The cake recipe is:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.

In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.

Pour into 10 inch Bundt pan. Bake for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

The recipe for the glaze is:

1 tsp vanilla extract
1 (14 ounce) can sweetened condensed milk
1 tsp vanilla extract
1 c semisweet chocolate chips

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

Melanee's Cranberry-Orange Scones

Holly's Tuscan Spinach Dip

Jeannie's Blackberry Cobbler

Biscuit Topping

2 1/2 c AP flour
1/2 c white sugar
1 T baking powder
1 t cinnamon
1/2 t nutmeg
2 T cold butter
2 T shortening
1 c buttermilk
1 egg, lightly beaten

Blackberry Filling

2 lb frozen blackberries
1 c packed brown sugar
2 t lemon juice & zest
2 T cornstarch
1 t cinnamon
1/2 t nutmeg
1 T vanilla

Topping
1/2 c white sugar
1/2 t cinnamon

Toss frozen blackberries with flour and place in a 9x13 glass baking dish. Stir together brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla and place on top of frozen blackberries.

In a medium bowl, stir together flour, white sugar, baking powder, cinnamon, and nutmeg. Cut in cold butter and shortening. Make a well in the center and pour in buttermilk and egg. Stir until just combined. Spoon over blackberries and top with cinnamon sugar mixture.

Bake at 350 for 30 minutes.