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| Spicy Tortilla Roll-Ups Via Sunny Days with My Loves |
Spicy Tortilla Rollups
Via Sunny Days with My Loves
Modified from Allrecipes.com
Ingredients:
12 oz cream cheese, softened
1 C sour cream
1 (1 ounce) package dry fiesta-style ranch dressing mix
1 1/2 C chunky salsa
2 C shredded Cheddar cheese
1/4 C chopped green onion
1/4 C diced pickled jalapeño
1 Tbsp chili powder
1 tsp cumin
10 (10 inch) flour tortillas
Instructions:
1. In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa, cheddar cheese, green onion, pickled jalapeño, chili powder, and cumin. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve, at least 1 hour.
2. To serve, slice the chilled, rolled tortillas into 1" slices and arrange on a large serving platter.
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| Sweet and Sour Meatballs Via Country Living |
Sweet-and-Sour Meatballs
Via Country Living Kana Okada
Total Time: 40 min
Prep Time: 20 min
Yield: 24 meatballs
Serves: 6
Ingredients
2 slice whole-grain bread
1 lb. Lean Ground Beef
1/4 c. Chopped parsley
1/4 c. milk
1/2 tsp. ground nutmeg
1/2 tsp. Freshly ground pepper
1/2 tsp. salt
2 tbsp. oil
2 can whole-berry cranberry sauce
2 tbsp. cider vinegar
3 tbsp. dark-brown sugar
2 tbsp. low-sodium soy sauce
Directions:
Mix bread with ground beef, parsley, milk, nutmeg, pepper, and salt in a bowl. Form into 1 1/2-inch meatballs.
Heat oil in a skillet and brown meatballs, 6 to 8 minutes. Drain any excess oil and add cranberry sauce with 1/2 cup water, cider vinegar, dark-brown sugar, and soy sauce. Stir gently to mix. Cover, reduce heat to medium-low, and simmer until meatballs are cooked through, 15 to 20 minutes. Serve immediately. Spoon some sauce in a bowl to serve on the side.
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| Broccoli and Cheddar Rollups Via Woman's Day |
Broccoli and Cheddar Rollups
Via Woman's Day
Photo credit: Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed
Total Time: 35 min
Prep Time: 15 min
Serves: 4
Ingredients:
6 oz. broccoli crowns, thinly sliced (about 2 1/4 cups)
1/2 medium onion, thinly sliced
1/4 c. fresh flat-leaf parsley
2 tbsp. olive oil
kosher salt
Pepper
6 oz. extra-sharp Cheddar, coarsely grated
Flour, for the work surface
1 lb. pizza dough, thawed if frozen
2 tbsp. Dijon mustard
Green salad, for serving
Directions:
Heat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, combine the broccoli, onion, parsley, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Fold in the cheese.
On a lightly floured work surface, shape the pizza dough into a 14-inch circle, spread with the mustard and cut into 8 triangles. Divide the broccoli mixture among the triangles (about 1/3 cup per triangle). Starting at the wide end, roll dough around the filling.
Transfer rollups to the prepared baking sheet, brush with the remaining tablespoon oil and bake until golden brown, 20 to 22 minutes. Serve with a salad, if desired.