Pumpkin Roll

Ingredients

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

cinnamon apple chex mix

Ingredients

• 5 cups Wheat Chex® cereal
• 1 cup lightly salted whole almonds
• 1/4 cup butter or margarine
• 1/3 cup packed brown sugar
• 2 tablespoons light corn syrup
• 1 teaspoon ground cinnamon
• 1 cup dried apples
• 1/2 cup vanilla yogurt-covered raisins

Directions

1. In large microwaveable bowl, mix cereal and almonds.
2. In 2-cup microwaveable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes, stirring after 1 minute, until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Stir in apples; microwave uncovered on High about 2 minutes or until apples just begin to brown on edges.
3. Spread on waxed paper or foil to cool, about 15 minutes. Place in serving bowl, stir in yogurt-covered raisins. Store in airtight container.

Nutritional Information

Amount Per Serving Calories: 195 | Total Fat: 8.5g | Cholesterol: 8mg

cheesy ranch chex mix

Ingredients

• 9 cups Corn Chex®, Rice Chex® or Wheat Chex® cereal (or combination)
• 2 cups bite-size pretzel twists
• 2 cups bite-size cheese crackers
• 3 tablespoons butter or margarine, melted
• 1 (1 ounce) package ranch dressing and seasoning mix
• 1/2 cup grated Parmesan cheese

Directions

1. In large microwaveable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in cereal, pretzels and crackers until evenly coated. Stir in dressing mix and cheese until evenly coated.
2. Microwave uncovered on High 3 minutes, stirring each minute. Spread on waxed paper or foil to cool, about 15 minutes. Store in airtight container.

Footnotes

• 
  

• 2009 © and ®/™ of General Mills.
• High Altitude (3500-6500 ft): No change.

Nutritional Information

Amount Per Serving Calories: 119 | Total Fat: 3.4g | Cholesterol: 5mg

French Crepes Suzette

1	cup Original Bisquick® mix
3/4	cup milk
2	eggs
1/4	cup butter or margarine
1	teaspoon grated orange peel
1/4	cup orange juice
1/3	cup sugar
1/4	cup orange-flavored liqueur

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	About Concordance™

1.	Beat Bisquick mix, milk and eggs in small bowl with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; turn and cook other side until golden brown. Stack crepes, placing waxed paper between each; keep covered.
2.	Heat 1/4 cup butter, the orange peel, orange juice and sugar to boiling in 10-inch skillet, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Heat liqueur in 1-quart saucepan, but do not boil.
3.	Fold crepes into fourths; place in hot orange sauce in skillet and turn once. Arrange crepes around edge of skillet. Pour warm liqueur into center of skillet and carefully ignite. After flame dies, place 2 crepes on each dessert plate; spoon warm sauce onto crepes.