My Yummy Pumpkin Roll

PUMPKIN ROLL!  A sure sign that Fall in here!  I can’t go through the season without making my Pumpkin Roll a few times…..Here is a tried and true recipe that I’ve used for years.


Sliced and ready to serve....

Sliced and ready to serve….


1 cup Sugar

3/4 cup Flour

1 teaspoon Salt

1 teaspoon Baking soda

1/2 teaspoon Cinnamon

3 eggs

1/2 tsp. Vanilla extract

1 tsp. Orange flavored Liquor OR 1 tsp. Orange zest, optional (I used Grand Marnier)

2/3 cup (100% PURE) Pumpkin

Powdered Sugar, for dusting


1 (8 oz. pkg.) Cream cheese, softened

1 Tbsp. Butter, softened

1 tsp. Vanilla extract

1 tsp. Orange liquor OR 1 tsp. Orange zest, optional

1 1/4 cup Powdered sugar

Preheat the oven to 350 degrees.  Grease the sides and bottom of a jelly-roll pan.  Cut some wax paper to fit the bottom of the pan and leave an inch overhanging on each of the shorter ends of the pan.  Lightly grease the wax paper sides and bottom of the jelly roll pan.  Set this aside.

In a large mix bowl, combine all of the cake ingredients except the powdered sugar that will be used for dusting.   Mix this until the batter is lump free and smooth.  Pour the batter over the wax paper lined baking pan and spread evenly throughout the pan.   Bake this for 12-15 minutes until edges pull away from the sides of the pan and center is done.  This will vary with the different ovens, so watch the cake closely as the end time nears.

pumpkin roll4Lay a large  hand or dish towel on the counter top .  Dust the towel generously with powdered sugar, almost coming out the the towel’s edges.   When the cake is done, turn the pan upside down onto the powdered sugar so that the wax paper is facing you.  Gently peel the wax paper away, being careful not to tear the cake roll.   Starting at one of the LONG ends, roll the pumpkin cake up with the towel and allow this to cool completely.  Set this aside.

While the pumpkin roll is cooling,  combine the softened cream cheese, butter, vanilla, orange liquor or zest and the powdered sugar together.  Cream this until it is light and smooth.  Cover and place into the refrigerator until ready to use.  Once the roll is completely cooled off, unroll and carefully spread filling in an even layer over the cake. Roll it up without the towel and wrap in a piece of plastic wrap.  Place this in the refrigerator  for about an hour before serving.  Slice on the diagonal and lay onto a plate for a different presentation, dust with more powdered sugar.  SERVE.

Yeast Raised Apple Cider Donuts

Nothing says FALL like hot Apple Cider……but how about screaming “IT’S FALL” with a fresh batch of Apple Cider Donuts?  Mmmm!

Fresh donuts dripping with it's apple cider glaze

Fresh donuts dripping with it’s apple cider glaze

1 1/2 cups Apple Cider, warmed
2 pkgs. dry Yeast, Regular (not fast)
1/3 cup Butter, melted
2 Eggs
1 cup Sugar
1/2 cup Whole Milk
6 – 7 cups All-purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Cinnamon
1/4 tsp. ground Cloves
1/4 tsp. ground Nutmeg
1/4 tsp. ground Allspice

1/4 cup Apple Cider
1/2 tsp. Vanilla
2 cups Powdered Sugar

In a small saucepan; add the apple cider and just heat until warmed, to the touch. Sprinkle in the packages of yeast and 1 tsp. Sugar. Stir this to combine and dissolve the yeast. Cover and set aside to rise until doubled.

Meanwhile, in a mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg. Stir to combine well; set aside. In another larger mixing bowl, combine the melted butter, sugar, milk, and eggs. Mix this until combined well. Add the risen yeast mixture to the milk/egg mixture and mix to combine.

Add the flour mixture in increments, mixing well after each addition. After all the flour has been combined, it may be somewhat sticky, but shouldn’t be too bad. Place onto a floured surface and knead adding more flour as needed. The dough should be “SLIGHTLY” sticky, but not overly. You DO NOT want to add too much flour to try and achieve a bread dough consistency, otherwise you will get a tough donut. *THIS DOUGH WILL BE SLIGHTLY STICKY!

Return the dough to the bowl, cover and allow it to rise until doubled in size. Sprinkle some flour onto your counter surface, enough to cover the space when you roll out your dough. DO NOT KNEAD THE DOUGH. This is to prevent the dough from sticking to the counter when you get ready to fry them. Spread the dough out on the counter using your hands at first, then using a floured rolling pin, roll the dough out into about 1/2-inch thickness. Using something round, cut out your donut shapes and use something smaller to cut out the centers of each donut. I used a round biscuit cutter and a cake decorating tip to cut out the centers of mine.

Heat up enough oil to deep fry. Once the oil is heated, drop each donut down, making sure not to crowd the pan. Cook them until they start to float to the top of pan, turn and brown on the other side. Cook them until golden in color, about 2 – 3 minutes total.
Remove with a slotted spoon and drain on paper towels.

Make the glaze by combining all the ingredients, stirring to remove all lumps. Dip one side of the donuts into the glaze and allow to drain onto a cooling rack so that the glaze can drip off.

Dough will be slightly sticky....cover and allow to rise until doubled.

Dough will be slightly sticky….cover and allow to rise until doubled.

Do not overcrowd the pan.....

Do not overcrowd the pan…..

I usually cut out about 20 rounds....

I usually cut out about 20 rounds….


These donuts are best served on the day they’re made.  A variation would be to just toss them into a Sugar/Cinnamon mixture and serve.


“MOM! Where’s the Meatloaf?”

When I think of comfort food, MOM’S MEATLOAF comes to mind…..Here’s a recipe for you to try.  Serve it up with your favorite gravy or one of the many tomato ketchup glazes.  We enjoy it with regular brown gravy, rice, and buttered corn, YUM!  Give it a try!

Ingredients gathered....

Ingredients gathered….


2 lbs. Ground Beef (80/20)
1 whole Onion, chopped
4 slices White bread, brown edges removed
1/2 cup Milk
1 1/2 tsp. Salt
2 1/2 tsp. Garlic Powder
1 tsp. Black pepper
1/2 tsp. Accent, optional
2 eggs, beaten
1 (10.5 oz can) Condensed Cream of Mushroom soup (USE ONLY HALF)



Preheat the oven to 350 degrees. Remove the edges from the bread slices and tear the bread into pieces. Place into a small bowl and add the milk. Stir to combine and allow to sit and soak up the milk.

Next, in a larger bowl, combine the rest of the ingredients. Once the milk and bread have softened, add that to the ground beef mixture. Using a large spoon or even your (CLEAN) hand, stir the ingredients together, making sure that they are all incorporated thoroughly.

Ingredients all combined....

Ingredients all combined….











Place into a loaf pan and form the meat. Bake for about 1 hour and 15 minutes OR until juices run clear. Save some of the drippings to add to your favorite gravy recipe.

Form ground beef in pan....

Form ground beef in pan….

Allow to cool slightly before slicing, serve with your favorite glaze or grazy....

Allow to cool slightly before slicing, serve with your favorite glaze or grazy….

Pumpkin Bread

FALL is in the air and It’s my favorite time of the year!  With Fall, comes change; the leaves change, our clothes change, our decorations change, even our foods change.  From thick hearty stews to delicate lace cookies.  But one thing for sure is in common with the flavors of Fall, PUMPKIN!  Pumpkin EVERYTHING! And with that, first thing on the list to make is, My Pumpkin Bread…..

pumpkin bread ingredients

1 1/2 – 2 cups sugar, depending on your level of sweetness
1  cup Vegetable oil
4 Eggs
1 (15 oz. can) 100% PURE Pumpkin
3/4 cup Water
2 tsp. Vanilla extract
3 cups Flour
1 (3.4 oz.) box INSTANT Vanilla or French Vanilla Pudding
2 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Cinnamon
1/2 tsp. ground Nutmeg
1/2 tsp. ground Allspice
1/2 tsp. ground Cloves
1/2 – 3/4 cup mini Chocolate chips, Raisins, Walnuts, or Butterscotch chips, optional

Preheat the oven to 350 degrees. Lightly grease 2 loaf pans.


In a large mixing bowl, cream the sugar and oil together…..

pumpkin bread1











Add the eggs, one at a time; beating well after each addition…..

pumpkin bread2











Add the pumpkin, water, and vanilla extract…..

pumpkin bread3











Blend well to combine……

pumpkin bread4












Add the flour, cinnamon, cloves, nutmeg, allspice, and pudding mix…..

pumpkin bread5











Mix just until incorporated and combined well…..

pumpkin bread6











If you’re wanting to add nuts, mini chocolate chips, or even raisins; this is the step to add it.

I added Butterscotch chips.

This step is optional; add whatever you'd like, chocolate chips, nuts, etc.....

This step is optional; add whatever you’d like, chocolate chips, nuts, etc…..













Pour batter evenly into 2 lightly greased loaf pans.  Bake in a 350 degree oven for about 1 hour .  Depending on your oven, start checking the cakes at around 55 minutes baking time.  I had to bake mine for 1 hour and 15 minutes.

pumpkin bread8









Remove from the oven and cool slightly before removing from the pan.  Once you remove the breads from the pan,

make sure to cool them COMPLETELY before slicing them.  They are so moist that when you attempt to cut them while they’re warm,

you may end up with a bunch of crumbs.  Store any leftovers in ziploc bags so that they stay fresh…..


Pumpkin bread studded with Butterscotch chips....

Pumpkin bread studded with Butterscotch chips….

Blueberry Mochi Cake

For those that love the chewiness of Mochi (glutinous rice cakes), you’re gonna love this version.  Not as sticky as your typical Mochi, but still a great consistency of cake-like with a bit of “chewy”…..give this recipe a try and see for yourself.  I changed out a few ingredients and measurements to suit my tastes.

Adapted from JustJenn who adapted it from Hawaii’s Best Mochi Recipes by Jean Watanabe Hee

Moist and Chewy texture

Moist and Chewy texture


1 box (1 lb.) Mochiko Rice Flour
1/2 tsp. Salt
1 cup OR 2 sticks REAL Butter, melted
1 1/2 – 2 cups sugar  (I used 1 1/2 cups for a less sweeter version)
1 (12 oz.) can Evaporated milk  (I used regular WHOLE milk)
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
1/2 can blueberry pie filling (Try other pie filling flavors)


In a large bowl, combine the sugar and melted butter. Stir in the evaporated milk and mix well. Add the eggs, once at a time and mix. Stir in the baking powder, Mochiko flour, and vanilla.


Preheat your oven to 350 degrees. Lightly grease a 9×13-inch baking pan and pour the Mochi batter into it.


Using a large spoon, dollop the pie filling over the top of the batter.  Using a butter knife, “SWIRL” the pie filling all in and around the cake batter to incorporate it into the batter; this also makes the very pretty marbelized effect on top of the cake.

mochi3Swirl the pie filling throughout.....










Place into the oven and bake for about 1 hour and golden in color or until a cake tester inserted comes out clean. Allow to cool completely

Allow to cool

Allow to cool

Chicken Kelaguen, In A Hurry!

CHICKEN KELAGUEN!  Guam’s version of a chicken salad, with it’s tangy lemon flavor and spicy peppers; it’s sure to make your mouth water.  Usually served at Chamorro gatherings,  no BBQ or fiesta is complete without it.  There are times though when I’ve craved it, but didn’t want to go through the process of firing up the grill to make it.  This is a “not so traditional” way, and when I crave the lemony flavor of chicken Kelaguen, this is my “GO TO” recipe.  Of course, the “real deal” of barbecuing the chicken the old fashioned way is much much better!  Give this a try, it’s that easy and that good!


1 (2 1/2 – 3 lb.) Rotisserie Chicken, REGULAR flavored
1 bunch green onions, finely chopped
1 small yellow Onion, chopped
2 – 3 tsp. Lemon Powder
3 – 4 Fresh Lemons, juiced
1 1/4 tsp. Salt, to taste
Pinch of Accent, optional
Hot Peppers, finely chopped OR dried pepper flakes can be substituted
Grated Coconut, optional

Debone the chicken and chop the meat coarsely. To this add both types of onions, the hot peppers, the salt and the Accent.

NOTE:  Because the rotisserie style chicken is so moist, you want to handle it as little as possible; otherwise, you’ll break up the chicken even more.   😉










Add the lemon powder into the lemon juice, stir to dissolve.  Pour in the lemon juice mixture, making sure the seeds are removed, over the chicken.  If you are using the grated coconut, toss in as much or as little as you’d like.  NOW, you can toss the Kelaguen together making sure to combine the ingredients thoroughly.  Adjust the seasonings according to your taste.  Cover and allow the flavors to meld until ready to be served.

NOTE: I myself, do not add the coconut, only because I do not like how it tastes the following day.  My suggestion is, to have it as an option on the side and whoever wants it, can add it to their serving.



Easy Red Velvet Bread

Time to bake up my easy Red Velvet bread; it’s a little denser than the normal cake version BUT ooh so yummy…..give it a try!


Ingredients needed.....

Ingredients needed…..

1 pkg. Red velvet cake mix
1 (3.5 oz.) pkg. Instant French Vanilla pudding
1/3 cup Vegetable oil
4 eggs, room temperature
1 cup sour cream
1 tsp. Vanilla extract

4 (oz.) cream cheese, softened (1/2 block)
4 tablespoons butter, softened
1 1/4 cups powdered sugar
1/4 cup plus 2 Tbsp. milk, more for desired consistency
1 teaspoon vanilla extract

Preheat your oven to 350 degrees.

In a mixing bowl, combine all of the ingredients and beat for about 2 minutes. Pour batter into 2 well greased loaf pans OR into 1 larger loaf pan.


Bake the cakes for about 45 – 50 minutes (for 2 smaller loaves) and about 1 hour (for 1 larger loaf) OR until cake tester inserted comes out clean. Allow the cakes to cool in the pan about 10 minutes then remove and cool completely. Yield: 2 small loaves OR 1 large loaf.  VARIATION: Change up the cake mix and pudding flavors.











To make the Cream Cheese Glaze:

In a mixing bowl, cream together the cream cheese and butter until well combine and fluffy. Add in the remaining ingredients and mix about 2 minutes or until they are well combined, adding additional milk to thin to desired pouring consistency.











Pour glaze over top of COOLED cake and allow to set before slicing.