Pumpkin Roll Ingredients 3 eggs, lightly beaten 3/4 cup, sugar 2/3 cup, pumpkin puree 3/4 cup, all-purpose flour ½ tsp, baking soda ½ tsp, baking powder 2 tsp, pumpkin pie spice ¼ tsp, salt ½ tsp, vanilla Filling 6-8 oz. light cream cheese (1 box) 3 oz. non-fat Greek yogurt, strained ¾ cup, powdered sugar 1 tsp, vanilla extract Directions Preheat oven to 375’F. Beat eggs 5 minutes. Gradually add sugar, then pumpkin and ½ tsp vanilla, beat well. Add dry ingredients (flour, baking soda, baking powder, salt, and pumpkin pie spice), beat well. Pour mixture onto a greased cookie sheet or line with parchment paper. (Use a cookie sheet with an edge so mixture does not run over). Bake 15 minutes. Cool, once cool flip onto parchment paper (or a clean dish towel) and gently roll up. Cool in refrigerator (rolled up) so cake can set. Once completely cooled, unroll cake and spread filling over the cake surface. Roll cake back up, sprinkle with powdered sugar, and serve. Store in refrigerator. Bonnie Newlin, MS, RD, LDN, CLT

Pumpkin Oatmeal Cookies Ingredients 1 can (15 oz) pumpkin puree ¼ cup pure maple syrup ½ tsp sale ½ tsp cinnamon 1/8 tsp ground cloves 3 cups whole oats (quick cooking oats can be substituted) ½ raisins (low-sugar cranberries can also be used) ½ cup chopped walnuts or pecans Directions 1. Preheat oven to 350 degrees 2. Mix first 5 ingredients together in a medium mixing bowl 3. Fold in oats, raisins and nuts 4. Use 1 -1 ½ tbsp of dough to roll 24 equal size balls 5. Add balls to cookie sheet and flatten by using fingers or a spatula 6. Bake at 350 for 8-10 minutes 7. Cool completely and refrigerate 8. Enjoy

Caldo Verde Potato & Kale Soup Serves 6 Ingredients: 1 medium onion, diced 3-4 garlic cloves, minced ¼ tsp cinnamon 2 bay leaves ¼ cup water 8 cups low-sodium vegetable broth 2 lbs potatoes, cubed (about 6-8 small potatoes) 2 carrots, sliced or cubed 4 cups chopped kale, stems removed and discarded ½ tsp salt ¼ tsp black pepper *Optional: 1 can low-sodium white beans or 1 lb ground cooked turkey sausage Directions: 1. Combine onion, garlic, cinnamon, bay leaves and ¼ cup water in a stock pot over medium heat. Cook about 10 minutes until onion is soft. 2. Add vegetable broth, potatoes and carrots to the stock pot and bring to boil over high heat. Reduce heat and simmer 10 minutes. 3. Carefully remove bay leaves and discard. 4. Add kale, salt and pepper simmer for 2 additional minutes. 5. Serve warm. *Add cooked ground sausage or white beans while soup simmering to increase protein and add additional flavor.

Corn & Black Bean Salsa Ingredients 1 can low-sodium black beans, rinsed and drained 1 ear of corn, cut off the cob (or 1 cup frozen corn, thawed) 1 cup cherry tomatoes, quartered 1/2 medium white onion, diced 1/4 bell pepper (any color), diced 1 lime, juiced Fresh cilantro to taste Directions 1. In a medium bowl combine beans, corn, onion, tomatoes and bell pepper. 2. In a smaller bowl mix the lime juice and cilantro. 3. Pour lime juice mixture over bean mixture and combine well. 4. Salt and pepper to taste. Enjoy as a salsa with tortilla chips or serve it over lettuce for a great salad topping.

A tutorial on Grain Bowls.

Apple & Oat Bars Ingredients ¼ cup unsweetened plain applesauce 2 ripe bananas, mashed ½ cup raisins, or chopped dates ½ cup unsweetened coconut ¼ cup chopped walnuts Directions 1.Preheat oven to 350 degrees. 2. Mash the bananas with the applesauce together. 3. Add the oats, raisins, coconut and walnuts, 4. Mix well until all ingredients are moist. 5. Add the mixture to an 8x8 baking dish and bake for 30 minutes. When cool, cut into squares and store in the refrigerator for several days.

CCHD Health Nutritionist, Bonnie Newlin pops by to tell you about whole grain popcorn!

Calvert County Health Department Nutritionist, Bonnie Newlin, shows how to make "Healthy Shepherd's Pie" .