Cinnamon Chip Bundt Cake

3 cups plus 2 tablespoons all-purpose flour, divided

2 cups granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 container (8 oz.) dairy sour cream

4 eggs

2 teaspoons vanilla extract

1-1/4 cups (2-1/2 sticks) butter or margarine, softened

1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips

Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Generously grease and flour 12-cup fluted tube pan.

2. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.

3. Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

Aunt Pat's Pumpkins Rolls

Pumpkin Roll
Ingredients:
• 3 Eggs ... See More
• 1 cup Sugar
• 2/3 cup Pumpkin
• 1 teaspoon Lemon juice
• 3/4 cup All-purpose flour
• 1 teaspoon Baking powder
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• .
• Filling:
• 8 ounces Cream cheese -- softened
• 4 tablespoons Butter -- or margarine
• 1 cup Powdered sugar
• 1/2 teaspoon Vanilla
Preparation:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.
Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

easy chicken pot pie

-1 box refrigerated pie crust (2 crusts)

-1/3 C margarine or butter

-1/3 C chopped onions (sweet ones work the best)

-1/3 C flour

-1/2 tsp salt

-1/4 tsp pepper

-1 1/2 C C chicken broth

-2/3 C milk

-2 1/2 to 3 C cooked and chopped chicken or turkey

-2 C frozen (or fresh) mixed veggies

Heat oven to 425

Place one pie crust in a 9" pan. Melt butter in med. sauce pan over med. heat. Add onion and cook 2-3 minutes or until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Add chicken and veggies and mix well. Spoon mixture into crust lined pan. Top with second crust. Seal and flute edges and cut 2-3 slits in the top. Bake at 425 for 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.