posted on Mar, 7 2007 @ 03:44 PM
Here's a few that I've found so far!
Bolton's Landing Spinach Pinwheels
3¼ hours 45 min prep
spinach tortillas (check in the deli section for these)
1 (8 ounce) package cream cheese, softened
garlic salt, to taste
chives, to taste
1. In a small bowl with a mixer, beat the cream cheese until fluffy. Stir in garlic salt and chives to taste. Cover and refrigerate 2 hours (overnight
2. To make rolls, let cream cheese come to room temperature. Spread a small amount of cream cheese on the tortilla and roll jelly-roll style. Cover
with plastic wrap and refrigerate for 30 minutes to allow rap to firm.
3. Slice 1/2" thick and stick a cocktail toothpick through the pinwheel.
4. NOTE: Yield depends on how many tortillas you use.
Little Reuben Dips
1 (7 1/2 Ounce) can refrigerated biscuits
1 cup finely chopped deli corned beef
1 (8 Ounce) can sauerkraut, drained
1/2 cup shredded swiss cheese
1. mix cornbeef, sauerkraut, cheese until uniformly distributed.
2. separate biscuits and flatten with hand to make a little bigger.
3. put about 2 tbls filling in each biscuit.
4. fold over, making a half-circle, and press edge together.
5. bake 375 for 15 minutes or until browned.
6. serve with favorite dip (Thousand Island, honey-mustard).
2 (3 ounce) packages lime gelatin
3 cups hot water
2 pints vanilla ice cream
1. Stir hot water and Jello together until Jello dissolves.
2. Stir in ice cream until it melts and blend well.
3. Pour into 2 quart dish or mold and chill in refrigerator 4 hours or until set.
Beer-battered Fried Avocado Wedges
2 hours 2 hours prep
1 cup lager beer or ale
1 cup all-purpose flour
1 1/2 Teaspoons paprika
2 cloves garlic, chopped finely
2 California avocados
Vegetable oil, as needed (for deep frying)
salt, as needed
1. To make beer batter, whisk together beer, flour, paprika, and garlic until well blended.
2. Let stand at least 2 hours.
3. Peel avocados; cut each into 6 wedges.
4. Dredge 6 wedges in reserved beer batter.
5. Deep fry in hot oil (370 F) until golden about 3 minutes.
6. Repeat with remaining wedges.
7. Serve wedges with fav.
Linda's Chocolate Dipped Pretzel Rods
1 (16 ounce) package milk chocolate chips
1 bag pretzel sticks
1 container candy sprinkles
1. Put the chocolate chips in the top of a double boiler.
2. Put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan.
3. When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the
sprinkles about 2" down the chocolate, and lay on waxed paper.
4. Let the chocolate harden a good 1/2 hour.
5. I wrapped mine individually in green saran wrap for the holidays, to keep them fresh.
30 min 10 min prep
2 boxes frozen chopped spinach
2 cups herb stuffing mix
2 small onions, chopped fine
6 eggs, beaten
3/4 cup melted butter
1/2 cup grated parmesan cheese
1 tablespoon garlic salt
2/3 teaspoon thyme
1/2 tablespoon black pepper
1. Preheat oven to 350 degrees.
2. Cook and drain spinach according to package directions.
3. Mix in remaining ingredients.
4. Make into bite sized balls.
5. Bake on cookie sheet about 20 minutes until lightly browned.
6. Can be then frozen and thawed out one hour before serving.
7 min 2 min prep
2 tablespoons pesto sauce (store bought)
grated monterey jack pepper cheese
Not the one? See other Pesto-Zucchini Quesadillas Recipes
1. Cut zuchini into 1/2 cm wedges and sautee until outsides begin to get slightly crispy.
2. Meanwhile, spray a large skillet with Pam, turn the stove to medium-low heat, and lay down your tortilla.
3. Coat the entire tortilla with a thin coat of pesto.
4. Sprinkle with grated cheese.
5. When zuchini is done, spread pieces over one half of the tortilla.
6. Cut avocado into slices and spread evenly over zuchini.
7. Fold over quesadilla, and turn heat up to medium-high.
8. Flip occasionally until cheese is melted.
9. Serve with light sour cream and salsa.