Pumpkin Cream Cheese Roll

2/3 cup canned pumpkin
1 cup sugar
3 eggs
1/2 tsp salt
1/2 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1 tsp baking powder
3/4 cup flour

Blend all ingredients together in medium-sized bowl. Spread well onto greased or parchment-lined jelly roll pan (10x15). Bake at 375 for 12-15 minutes. Place on towel and cool for 15 min. Roll up in towel to prevent sticking and cool completely. Mix fillling while waiting:

filling:
8 oz softened cream cheese
1/4 cup butter
1 cup powdered sugar
1 tsp vanilla

Beat filling on high until smooth. Unroll pumpkin roll and place on plastic wrap. Spread filling evenly onto roll leaving 1 1/2" border from edges. Roll up and cover well with plastic wrap. Chill for at least 2 hours in fridge before slicing. Also stores well in freezer.

Three Cheese Tortellini Salad

1 pkg Buitoni Three Cheese Tortellini
1 pkg Good Seasons Italian Dressing Mix
(vinegar and oil to prepare dressing)
1/2 cup finely diced red onion
1 English cucumber, quartered lengthwise and diced
1 can olives, sliced
1-2 cups grape tomatoes (or larger tomatoes, diced)
1 avocado, diced
8 oz Colby Jack cheese, cubed small
crumbled Feta cheese

Boil tortellini according to directions. Rinse with cold water, drain well, and place in large bowl. Prepare Italian dressing according to directions and toss gently with pasta. (Refrigerate at this point for a few hours, if possible, to chill and flavor the pasta). Add diced vegetables and cheeses, tossing very gently to coat.