Healthy with Jodi

Pumpkin Roll…pure heaven rolled up, sure to put a smile on your face and a song in your tummy!

    Yet another Fabulous recipe from the fam!  Lynsey makes this roll and the kids like it just as is, so I wrote it out just like she did so I could preserve it.  I love watching kids’ eyes roll back as they take in the flavors.  She makes it special for her husband every year, I absolutely love that!  So, wanted to pass along her tradition.


    Hospitality Recreation Lynsey Lee

    Lynsey Lee’s Pumpkin Roll


    1/4 Cup Powdered Sugar (to sprinkle on towel)

    3/4 Cup all-purpose flour

    1/2 tsp Baking powder

    1/2 tsp Baking soda

    1/2 tsp Cinnamon

    1/2 tsp Ground cloves

    1/4 tsp Sea Salt

    3 Eggs

    1 Cup Sugar

    2/3 Cup Pumpkin  


    PREHEAT oven to 375°

    Grease 15 x 10-inch pan; line with wax paper. 

    Grease and flour paper. 

    Sprinkle a thin, cotton kitchen towel with powdered sugar. 

    COMBINE 3/4 Cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/2 tsp cloves and 1/4 tsp sea salt in small bowl. 

    Beat 3 eggs and 1 cup sugar in large mixer bowl until thick. 

    Beat in 2/3 Cup pumpkin. 

    Stir in flour mixture. 

    Spread evenly into prepared pan. 

    BAKE for 13-15 minutes or until top of cake springs back when touched. 

    (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. 

    Carefully peel off paper. 

    Roll up cake and towel together, starting with narrow end. 

    Cool on wire rack. 


    8 oz Cream Cheese, room temp

    1 Cup powdered sugar

    6 TBSP Butter, room temp 

    1 tsp Vanilla extract

    Powdered sugar to dust on finished roll 


    BEAT cream cheese, 1 cup powdered sugar, 6 TBSP room temp butter and 1 tsp vanilla extract in small mixer bowl until smooth. 

    Carefully unroll cake. 

    Spread cream cheese mixture over cake. 

    Re-roll cake. 

    Wrap in plastic wrap and refrigerate at least one hour. 

    Sprinkle with powdered sugar before serving, if desired. 


    Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

    Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

      Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

      And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

      Enjoy…peace be with you!  🕊


      Lynsey’s Butter Cookies

      Cream together 1 Cup Butter, 2/3 Cup Sugar

      Beat in 1 egg.

      Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

      Mix all together and chill dough. 

      Keep half the dough in the fridge, work with half the dough at a time.

      Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

      Cooking Tips:

      Don’t check before 8 minutes, don’t wait for the cookie to Brown.

      Completely Cool before frosting.

      Frost and then it’s best eaten frozen.


      2 Cups Powdered Sugar

      1 tsp Vanilla 

      2 TBSP Butter

      About 1/4 cup Milk

      Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

      Slowly add milk until desired thickness for spreading and decorating.