Armadillo Eggs/Pumpkin Rolls

By Amy Story Larson

Armadillo Eggs

INGREDIENTS

1 lb. sausage meat (mild, spicy, breakfast, honey garlic, etc.)

5 jalapeno peppers (or, if too strong for some members of household, Poblano peppers will suffice)

1/2 brick cream cheese (4 oz.)

3/4 c. grated extra sharp cheddar cheese

1 Tbsp. minced garlic, added to cream cheese mixture

PREPARATION

> Heat smoker to 250 F . Could use hickory, pecan, or applewood.

> Core peppers, remove seeds and membrane.

> Mix together cream cheese and grated cheddar.

> Fill peppers with filling.

> Wrap sausage meat around pepper and roll into shape of an egg.

> Place armadillo eggs on a smoker rack in smoker.

> Smoke for 2 hours, making temperature of meat 160 F. If cheese bubbles out of the eggs, it is likely done.

> Happily serve to hungry home-dwellers.

NOTE: My friend Ken is always posting the most scrumptious-looking recipes on social media. The other day he tipped the scales with photos of Armadillo Eggs. Just had to try them.

Pumpkin Rolls

CAKE INGREDIENTS

3 large eggs

1 c. sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

2/3 c. pumpkin puree

3/4 c. all purpose flour

1 tsp. baking soda

FILLING INGREDIENTS

8 oz. cream cheese, softened

3 Tbsp. butter, softened

1 c. powdered sugar and extra for dusting

1 tsp vanilla

PREPARATION

> Preheat oven to 375 F.

> In large bowl, beat eggs, sugar, cinnamon, nutmeg, vanilla, and pumpkin puree.

> In separate bowl, mix flour and baking soda. Add to the other ingredients, combine until smooth.

> Line 10” x 15” jelly roll pan with parchment paper to about one inch over sides. Spread mixture evenly on parchment paper.

> Bake for 15-20 minutes.

> Remove from the oven and allow to cool just enough to touch. Then lift cake out of pan.

> Starting from the short ends, gently roll up the pumpkin cake with paper inside. Allow to cool completely on a wire rack.

> Prepare the cream cheese filling by beating cream cheese, butter, and powdered sugar until smooth.

> Unroll the fully cooled cake and spread on top, leaving ¼” edge so filling won’t spill out.

> Roll up the pumpkin cake again, this time without the parchment paper.

NOTE: My sister Vivian Conner makes and sells her Pocatello-famous pumpkin rolls each holiday season. This is not her recipe, just a good one to use. Not sure she’d give hers up, but I’ll keep working on her.

 

 

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.