Pumpkin Supreme Recipes

PUMPKIN ROLL SUPREME

Steps:

• Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
• In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
• Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
• To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
• Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

BEAN CRUNCHWRAP SUPREME

Steps:

• Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
• Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
• Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

PUMPKIN SUPREME

Steps:

• Combine graham cracker crumbs, 3/4 sugar and margarine. Mix well and press into a 9 X 13 baking dish.
• Combine cream cheese and 1 cup sugar. Add eggs and beat until light and fluffy. Pour cream cheese mixture over graham cracker mixture.
• Bake at 350 degrees for approximately 20 minutes until lightly browned. Remove from oven and cool completely.
• Combine milk and Jell-0 brand vanilla instant pudding. Mix well, and then add pumpkin, cinnamon and nutmeg (to taste). Fold in one cup Cool Whip whipped topping. Spread over cooled crust.
• Top with remaining Cool Whip topping and sprinkle with chopped pecans. Refrigerate for at least 3 hours before serving.

HG CRUSTLESS PUMPKIN QUICHE SUPREME

Steps:

• Preheat oven to 350 degrees. Spray a 9" pie pan with nonstick spray and set aside.
• Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add onion and, stirring occasionally, cook until softened and slightly browned, about 6 minutes.
• Transfer cooked onion to a large bowl and set aside. Remove skillet from heat. If needed, wash and dry. Spray with nonstick spray and return to medium-high heat. Stir occasionally, cook until softened and lightly browned, about 4 minutes. Add spinach and cook until wilted and excess moisture has evaporated, about 2 more minutes.
• Transfer spinach mixture to the large bowl. Add cheese wedges, breaking them into pieces as you add them. Mix thoroughly, until cheese has melted and is evenly distributed. Add all remaining ingredients to the bowl and mix well. Evenly transfer mixture to the pie pan.
• Bake in the oven until firm and lightly browned on top, about 1 hour.
• Allow to slightly cool. Cut into 8 slices and enjoy!