From www.kraftfoods.com
3 flour tortillas (6 inch)
3 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices
Thursday, September 17, 2009
Mini Beef and Provolone Crescents
I got this recipe from www.pillsbury.com
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) provolone cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces
DIRECTIONS
1.
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
2.
Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
3.
Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 tablespoon Italian salad dressing
2 slices (1/2 to 1 oz each) provolone cheese, each cut into 8 strips
2 tablespoons chopped roasted red bell peppers (from a jar)
3 oz thinly sliced cooked roast beef (from deli), cut into 16 pieces
DIRECTIONS
1.
Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 8 triangles; press out each triangle so shortest side measures 4 inches. Cut each triangle in half lengthwise from tip end to short side to make 16 triangles.
2.
Brush each triangle with salad dressing. Top each with 1 cheese strip, scant 1/2 teaspoon roasted peppers and 2 pieces of beef, folding to fit on triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.
3.
Bake 13 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Bunco Buns
http://kellyskornerrecipes.blogspot.com/
You need:1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese
In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.
Spread sauce on both sides of rolls and put a piece of ham and cheese on each.
Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!
You need:1 pkg 24 party rolls (or I used 2 pkgs of 12 dinner rolls)
1/2 stick butter, melted
4 tablespoons poppy seeds
4 tablespoons mustard
4 tablespoons Worcestershire sauce
Sliced ham
Swiss cheese
In a bowl - mix together the butter, poppy seeds, mustard and Worcestershire sauce.
Spread sauce on both sides of rolls and put a piece of ham and cheese on each.
Cover and bake at 350 for 15-20 minutes or until cheese melts. Best if served warm!!!!
CHOCOLATE CHIP CHEESE BALL
http://kellyskornerrecipes.blogspot.com
CHOCOLATE CHIP CHEESE BALL
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup butter, softened
· 3/4 cup confectioners' sugar
· 2 tablespoons brown sugar
· 1/4 teaspoon vanilla extract
· 3/4 cup miniature semisweet chocolate chips
· 3/4 cup finely chopped pecans
DIRECTIONS
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)
CHOCOLATE CHIP CHEESE BALL
· 1 (8 ounce) package cream cheese, softened
· 1/2 cup butter, softened
· 3/4 cup confectioners' sugar
· 2 tablespoons brown sugar
· 1/4 teaspoon vanilla extract
· 3/4 cup miniature semisweet chocolate chips
· 3/4 cup finely chopped pecans
DIRECTIONS
1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
2. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
3. Roll the cheese ball in finely chopped pecans before serving. But it can be hard to form a ball so I skipped the nuts and just put the mixture in a bowl. (I think it's better that way!)
B.L.T. Dip
http://kellyskornerrecipes.blogspot.com
1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt
Mix ingredients together and serve with crackers.
1/2 Jar Mayonaise
16 oz sour cream
12 bacon strips cooked and crumbled
2 small tomatos - diced
2 Teaspoons Garlic Salt
Mix ingredients together and serve with crackers.
Knorr Spinach Dip
http://purelittlefire.blogspot.com
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and let chill in the fridge for about 2 or so hours.Soo yummy!!! I served this with pumperknickel and rye bread pieces.
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)
Combine all ingredients and let chill in the fridge for about 2 or so hours.Soo yummy!!! I served this with pumperknickel and rye bread pieces.
Apple Toffee Dip
When Boomama held a Diptacular posting...I grabbed a ton of great new recipes...here is one from....http://southernfrieddreams.blogspot.com/
SO GOOD!!! And a HUGE HIT!
1 8oz package cream cheese, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar1 teaspoon vanilla extract
1/2 pkg almond toffee bits (found in the baking section)
5-6 large sliced apples
Mix together first four ingredients until well blended and fluffy. Fold in toffee bits. Serve with sliced apples.
SO GOOD!!! And a HUGE HIT!
1 8oz package cream cheese, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar1 teaspoon vanilla extract
1/2 pkg almond toffee bits (found in the baking section)
5-6 large sliced apples
Mix together first four ingredients until well blended and fluffy. Fold in toffee bits. Serve with sliced apples.
Friday, September 4, 2009
Cottage Cheese Veggie Dip
This dip we use to have at every high school dance way back in the day...and it was always a hit!
1/3 c. milk
1 pt. cottage cheese
1/2 pkg. ranch dressing mix or vegetable soup mix
Lots of raw veggies, cut up for dipping
1. Blend 1/3 cup milk, 1 pint cottage cheese and soup mix in a bowl.
2. Put in refrigerator for 1/2 hour.
3. Serve with raw veggies. Dip and enjoy.
Stop by BooMama’s for more DipTacular!
1/3 c. milk
1 pt. cottage cheese
1/2 pkg. ranch dressing mix or vegetable soup mix
Lots of raw veggies, cut up for dipping
1. Blend 1/3 cup milk, 1 pint cottage cheese and soup mix in a bowl.
2. Put in refrigerator for 1/2 hour.
3. Serve with raw veggies. Dip and enjoy.
Stop by BooMama’s for more DipTacular!
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