BRUSCHETTA

Ingredients:

• 1 can (14.5 oz) Muir Glen® organic diced tomatoes (drained)
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, finely chopped
• 16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)

Directions:

• Stir together tomatoes, basil, olive oil and garlic.
• Spoon mixture onto toasted bread slices. Serve immediately.
• Makes 16 appetizers.
  Substitution: For a flavor twist, use our fire roasted diced tomatoes instead of the plain diced tomatoes.

Cherry Garcia Ice Cream

Ingredients

• 1/4 cup shaved plain chocolate (Hershey's Special Dark Chocolate candy bars preferred)


• 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup)


• 2 large eggs (pasteurized)


• 3/4 cup sugar


• 2 cups heavy or whipping cream


• 1 cup milk


• 1 tsp. vanilla


• 1 tsp. almond extract

Directions

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add vanilla and almond extract and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. Yield: 1 quart

Libby's Pumpkin Roll

Ingredients:
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 ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions:FOR CAKE:PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves 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. Sprinkle with nuts. BAKE for 13 to 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. FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer 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. COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.