Pumpkin Roll

This weekend we went to Idaho to celebrate Easter with the Little family. While we were there I finally had the pleasure of tasting my sister-in-law, Jeanna's famous Pumpkin Roll and believe me it lived up to all of the hype. She was kind enough to allow me to post it on the blog.

3 eggs
1 c. sugar
2/3 c. 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

Spread in a10x15  pan (a 9x13 should work just as well) lined with wax paper and bake on 350° for 15 minutes. Cool for 15 minutes. Place on a clean towel sprinkled with powdered sugar. Roll up and set aside to cool completely.

Unroll and spread with cream cheese filling:

8 oz cream cheese, softened
4 Tbsp butter
1 c. powdered sugar
1/2 tsp vanilla

Roll cake again and wrap in plastic wrap. Refrigerate for at least one hour. Sprinkle with powdered sugar before slicing and serving.

Chicken Casablanca

1 onion, sliced
1 tsp fresh ginger, grated
2 cloves minced garlic
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1 inch thick
1 15 oz can garbanzo beans, drained
3 lbs. boneless skinless chicken breasts
1 tsp cumin
1 tsp turmeric
1 tsp salt (or more, to taste)
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14.5 oz can chopped tomatoes
2 Tbsp parsley
2 Tbsp chopped cilantro

Combine the first eight ingredients in the Crock Pot. In a small bowl, combine the spices and sprinkle them over the food in the stoneware. Add the chopped tomatoes. Cover; cook on Low for 8 hours or on High for 4 hours. Stir in parsley and cilantro before serving.