Cooking for a small crowd

Over the weekend, Kelly, my best friend, and I got together to whip together some casseroles. She has a small family and I just have a husband, so we decided it was a good idea to share the expenses, work and rewards. We made two casseroles and split them in half. The idea is to freeze them and when life is busy, pop them in the oven for a quick meal.

After preparing them, we covered them with plastic wrap and a layer of aluminum foil. We taped an index card to the top with the instructions for heating. It's a great way to share food expenses. We also made boiled chicken pot pie and pumpkin roll.

Here is my (well, Libby's recipe modified just a tad) recipe for Pumpkin Roll:

Cake

• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin
  
• Filling
• 1 package (8 ounces) cream cheese, room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract

Directions:
Preheat oven to 375 degrees. Cover a 15-by-10-inch jelly-roll pan (I use the Pampered Chef stone) line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes (14 minutes, plus 3 more works for me) or until top of cake springs back when touched. If it isn't done, your finger will come out with cake on it.

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together. If you want a short and fat roll, start from the narrow end. If you want a longer skinnier roll that is good for parties with a lot of food, start at the wide end. Cool on wire rack.

Meanwhile, for the filling, beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. I freeze it for up to one month during busy holiday season.