Pumpkin Roll

3 large eggs

1 c. granulated sugar

1 c. pumpkin

3/4 c. all-purpose flour

1 tsp baking powder

1 tsp. cinnamon

1 tbsp. pumpkin spice

1/2 tsp. salt

Filling:

8 oz. cream cheese

1/2 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees.  Line cookie sheet with wax paper. Combine eggs and sugar in a mixing bowl, beat ingredients until well blended. On a low speed, add in pumpkin and blend well. Using a separate bowl, combine all dry ingredients, and mix ingredients using fork. Slowly add to egg mixture and beat until ingredients are all incorporated. Pour to prepared pan and use spatula to even out level of the mixture. Bake for 15 minutes. Cover top of cake with powdered sugar, line cloth on top of the pan, hold each end, and securely invert pan. Take wax paper out and roll cake cross wise. Set aside. 

Unwrapped cream cheese and beat over medium speed until smooth. Mix in powdered sugar and whipped cream. Blend well.

Unroll cake and fill evenly, roll back, and wrap with foil. Chill before serving. Drizzle powdered sugar on top before cutting.

Chicken and Fruit Salad

1/4 c. cubed chicken

1 wedge sliced pineapple, cubed

1 small gala apple, cubed

6 pcs. big green/red grapes, halves

6 pcs. cherry tomato

1/4 of red/orange bell peppers, cubed

1/4 c. dried cranberries

Dressing Ingredients: 

1 tsp. mustard

1 tbsp. olive oil

1 tsp. seasoned vinegar

pinch of salt

pinch of ground pepper

1/2 tsp. lemon juice

garnish with chopped cilantro 

Wash and cut all veggies including fruits. Put them in a big salad bowl. In a separate bowl, combine all dressing ingredients and mix well until all ingredients are incorporated. Assemble salad on a plate and pour at least 1 tbsp of dressing. Ingredients makes two servings.