Ribbon Jello

1 8 oz pkg jello
2 cups boiling water

Mix together until dissolved and divide into 1 1/2 cups and 1/2 cup

Add 2/3 cup plain yogurt into the 1 1/2 cups.

Add 6 T cold water into the 1/2 cup.

Begin with the solid layer (let set up) and then pour on the yogurt layer.  Set up and repeat.

Pumpkin Roll

PUMPKIN ROLL

3 eggs
1 cup sugar
1 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt

Place a brown paper sack on a jelly roll pan and spray with cooking spray.  Mix all ingredients above together and pour over paper.  Bake at 375 for 12-15 minutes.  Let it cool slightly and then flip onto a dishcloth covered with powdered sugar.  Roll the cake up with the dishtowel inside and let cool completely.  Unfold, remove towel and fill with frosting and then roll up again.

FILLING

2 3 oz pkgs of cream cheese
1 cup powdered sugar
1/4 cup butter
1 tsp vanilla

Southwest Pumpkin Soup

3 CUPS CHICKEN STOCK

1 CUP WHIPPING CREAM

1 (15OZ) CAN PURE PUMPKIN

3 TBSP PACKED BROWN SUGAR

1 TSP GROUND CUMIN

½ TSP CHILI POWDER

½ TSP GROUND CORIANDER

1/8 GROUND NUTMEG

¾ PACKED GRATED SHARP CHEDDAR CHEESE

CHOPPED FRESH CILANTRO

 

 

Bring chicken stock & whipping cream to boil in heavy medium pot.  Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg.  Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.  Season to taste with salt and pepper.  (Soup can be made up to 1 day ahead.  Cool.  Cover and refrigerate.  Rewarm over medium-low heat, whisking occasionally.)  Ladle soup into bowls.  Garnish each serving with cheddar cheese and cilantro and serve.