Sunday, December 4, 2016

Muffuletta DEVILED EGGS a New Orleans Inspiration

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 Oh Boy Deviled Eggs!

But not just any Deviled Eggs, These are inspired by that New Orleans original, the Muffuletta Sandwich.  No trip to New Orleans would be complete without a pilgrimage  to the Central Grocery, steps away from Jackson Square, where the sandwich was invented. The grocery store is now world famous (enough to get it's own Wikipedia entry), having been featured in the PBS special program Sandwiches That You Will Like, and on NBC's The Today Show (five best sandwiches series) among dozens of others.

If you make the journey to the store (with a sandwich counter where you can order an authentic original muffuletta), you will find not only a take out lunch but also jars of the Olive Salad so you can replicate the sandwich yourself.  I have made the sandwich (Tastes great, but of course I would rather have the original in the park in the French Quarter,,, Sigh).  This is my solution for using up the extra salad...  Tasted good enough that I may just buy a jar for these eggs.

And of course the Olive Salad is available mail order as well as in most grocery stores.  Scour the Pickle section and you  may just find a jar.

I made these for a recent concert after party.  they were wildly received and gobbled up.  Nothing but requests for the VERY VERY EASY recipe and an empty plate!

Enjoy we all did!


  OK... Here's what I did...

Muffuletta
Deviled Eggs

Ingredients
  • 14-15 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Minced Dill pickle
  • 2 TBS Yellow Mustard
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 12 salami slices, cut in half, 24 total half moon shaped pieces.
  • 24 rounded tsp of Muffuletta Olive Salad
    Sprinkle of Smoked Paprika for garnish and color
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg.
  7. Add the Salami half moons, sliding the wide open in under the yolk goo,  Add the Muffuletta Olive salad between the peak of the yolk goo and the curve of the salami slice.
  8. Garnish with a sprinkle of Paprika.   Store loosely covered with cling wrap and chill in the fridge until ready to serve.
  9. Serve chilled and ENJOY!

Thursday, December 1, 2016

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

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 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

But first, the shape... CHRISTMAS TREE!

Easy to replicate, just press the pinwheels into a triangle.

I like to add a Green Olive to extend the look with a base for the tree, and a festive attractive appetizer pick for the the food on a stick fun!

As to using up leftovers, this takes a lot of dribs and drabs from your crisper drawer,  Buy a batch of green onions and you always have a few left.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

The green tortillas will need to to be hunted down, but they are out there and worth hunting down.

A party favorite this time of year... ENJOY!!


 OK... Here's what I did...

Holiday Christmas Trees Pinwheels Roll-Ups Appetizers

Ingredients
  • 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
  • 9 Green onions, thin sliced, white and green parts
  • 1 Red Pepper, chopped and minced small (Same size as the sliced green onions)
  • 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
  • 5 (12 inch) Flour tortillas... try to find the Green ones
  • 24 Green olives stuffed with Pimentos
  • Festive Appetizer Forks
Cooking Directions
  1. First, Make the Goo...
    In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
  2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
  3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
  4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
  5. Once everything has firmed up again, press the logs into a triangle.
  6. Unwrap and Slice into 1/2 inch Pieces,  Stab a fork into a green olive (try to arrange the pimento so it sticks out of the bottom of the "tree". Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
  7. Serve Chilled and ENJOY!

Tuesday, November 29, 2016

Italian Lemon Cake A Favorite Bundt Cake

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Oh Boy Cake!

But not just any cake, this is the legendary star of any 1950's housewife's afternoon tea,  After all, 1950;s TV Sit-Coms inspired an entire generation of women.

But, more than the shape, this Bundt is also deliciously filled with citrus flavors.

I made this for an after church social hour.  The ladies of the church were very complimentary.  This is a very grown up cake.  Not too sweet yet loaded with flavors.  It's not a cake for kids, but with the right group, this will be the hot of the party!

Keep scrolling down for this easy to follow recipe and of course...

ENJOY!!

  OK... Here's what I did...

Italian Lemon Pound Cake

Ingredients 
  • 3 Cups Flour
  • 1 tsp Baking Powder
  • Large Pinch of Salt
  • 1 Cup Butter, softened to room temperature.
  • 2 Cups Sugar
  • 3 Large Eggs
  • 1/2 Cup Buttermilk
  • 1/2 Cup Sour Cream
  • Juice and Zest of 1 Lemon
    Additional Zest of 2 more Lemons
    Note: Save these 2 Lemons, you will need to juice them for the Glaze
  • 1 tsp Ground Ginger
  • 1 tsp Vanilla
  • FOR THE LEMON GLAZE
    4 OZ Cream Cheese, softened to room temperature
  • Zest of 1 Lemon
    Juice from 3 Lemons
  • 2 Cups Powdered Sugar
Cooking Directions
  1. Preheat the oven to 325 degrees.
  2. In a Large mixing bowl, sift together the dry ingredients; Flour, Baking Powder, Salt.
  3. In the bowl of a stand mixer, cream together the Butter and the sugar until light and fluffy, about 5 minutes.  With the mixer running, add the eggs one at a time.  Add the Lemon Juice and the Lemon Zest to the mixer as well as the ground ginger.  And finally, still with the mixer running, add the Sour Cream and the buttermilk.
  4. Fold the Wet ingredients into the dry.  Use a folding motion, digging to the bottom and fold the bottom mix to the top.  Repeat folding until the dry ingredients have fully incorporated.  Do not over mix or your cake will be very dense.
  5. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
  6. Bake for 80 minutes until the cake has fully baked and a toothpick can be inserted deep into the middle of the cake but still comes out clean.  Any bit of wet on the toothpick, return to oven and bake for an additional 10 minutes.  Check again, repeat as needed.
  7. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter or, I like to serve cakes on a cutting board for presentation.
  8. While the cake is cooling, make the glaze... Mix the all the ingredients (Cream Cheese Lemon Zest, Lemon Juice and  Powdered Sugar) together until smooth and creamy.
  9. Drizzle this over the Cake while still warm.  Let the cake cool to room temperature.
  10. Serve Room Temp and ENJOY!

Monday, November 28, 2016

Almond Meltaways Santa Cookies

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 Oh Boy Christmas Cookies...

But not just any Christmas cookies, these have a deep Almond Flavoring that just melts in your mouth... Literally,  That's why they are called meltaways!

The Santa look is very easy to make.  M&Ms for the nose, Red Sugar sprinkles for the hat and chocolate chips for eyes.  All topped off with  a mini marshmallow for the tassel of the hat and shredded coconut for the beard.

BTW, take a look at the photo below,,, You can use the same recipe a variety of ways... Don't ice them, bake as a ball to get a half dome look.  Lots of Almond flavor but less sugar, less sweet.

or

Just Ice them... Add a little Almond Extract to the icing for even more Almond flavor.

or

Before baking, roll the balls in Decorator Sugar Crystals , flatten with a cup and bake normally.

One recipe... 4 TERRIFIC COOKIES!


 OK... Here's what I did...

Almond Meltaways
Santa Cookies

Ingredients
  • 3 Cups Flour
  • 1 tsp Baking Powder
  • 1 TBS Mayonnaise
  • Pinch Sea Salt
  • 1 Cup (2 Sticks) Butter, Softened to room temperature
  • 1-1/4 Cup Sugar
  • 2 Large Eggs
  • 3 tsp Almond Extract
  • FOR THE SANTA FACE
    Red Sugar Sprinkles
  • Buttercream Frosting (I used canned)
  • Chocolate Chips
  • Sweet Shredded Coconut
  • Red MandMs
  • Mini Marshmallows
Cooking Directions
  1. Preheat oven to 375 degrees,  Prepare a cookie sheet with nonstick parchment paper
  2. In a large bowl, whisk together the dry ingredients... Flour, Salt and Baking Powder
  3. In the bowl of a stand mixer, creamy together the butter and the sugar.  When light and fluffy, add the eggs and the Almond Extract
  4. Fold in the wet ingredients with the dry and continue to fold until fully combined into a dough.
  5. Working in batches, Roll the dough into 1 TBS Balls.  Arrange on the cookie sheet.  Flatten each into thin discs.
  6. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely
  7. Ice each cookie
  8. Decorate to form the face...  Shredded coconut for the beard, Red Sugar sprinkles for the hat, Chocolate Chips for the eyes and a red button nose made from MandMs
  9. Store in air tight container
  10. Serve with a Cold Mug of Milk and ENJOY!
BTW, take a look at the photo below,,, You can use the same recipe a variety of ways... Don't ice them, bake as a ball to get a half dome look.  Lots of Almond flavor but less sugar, less sweet.

or

Just Ice them... Add a little Almond Extract to the icing for even more Almond flavor.

or

Before baking, roll the balls in Decorator Sugar Crystals , flatten with a cup and bake normally.

One recipe... 4 TERRIFIC COOKIES!



Sunday, November 27, 2016

Cloink Balls (Chicken and BACON) for a Pass a Plate Appetizer Party

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 CLOINK... CLuck (Chicken) PLUS OINK (Pig) Equals CLOINK

This is a bit of a new presentation for a great little appetizer.

More commonly these beauties are made with a frozen meatball and wrapped in bacon.  Grillmasters love to serve these as appetizers at a back yard BBQ in the summer.  Here's a presentation idea that almost makes them classy enough for a Party!  Dig out your Grandmother's Deviled Egg Presentation plate.  The divots are a great way to add an individual dipping sauce without the need for a dipping bowl.  It may not be dinner at the Vanderbilt's, but it is just a tad classy looking.

Here's the story of the Cloink Ball -

A couple of weeks ago I posted the recipe for the IMPOSSIBLY EASY, INCREDIBLY CHEAP Legendary - MOINK BALLS.  You may remember that MOINK stands for Moo Plus Oink or Beef and Pork.  Beef meatballs wrapped in pork bacon.

When I wrote the post I started speculating about the other combinations...

There are dozens of variations, Chicken Meatballs (Cloinks?), Pork Meatballs (the Oink-Oink), add a piece of pineapple for the Hawaiian Moink or even Turkey Bacon with Vegetarian Meatballs (The Veggie Gobbler).
Sprinkle a spice rub on them for spicey balls, brush with the dipping sauce as a glaze during the last 10 minutes of cooking for that glowing wet look ball.

You can bake them, grill them or even use that toaster oven!

Here's the basic recipe... now just imagine your interpretation!


Well, here you go.  I was wandering around the store looking for bargains the other day.  I found a package of beautiful Artisan chicken brats.  They were fresh made a few days ago but the shelf life had dropped to "Must Cook within 2 Days"... So I did.

These taste much different than the Moink Ball.  While I love the Moink Ball, they do have a processed taste (remember, we used frozen pre-cooked meatballs).

These have a much more premium taste with the artisan sausage.  Definitely an upgrade.


 OK... Here's what I did...

CLOINK Balls
Bacon (Oink) Wrapped Chicken Sausage (Cluck)
Cluck and Oink - Cloink

Ingredients
  • 6 Chicken Sausage Brats each brat cut into 4 pieces, each piece the width of a Bacon Slice (24 total "Balls"
  • 12 Slices Bacon (Cut in Half)
  • 24 Wooden Toothpicks
  • FOR THE SAUCE
  • 1/4 Cup of your favorite BBQ Sauce
  • 1/4 Cup Grape Jelly
Cooking Directions
  1. Prepare the CLoink Balls, Wrap each Piece of Chicken Brat (hereafter, called a Meatball) in a Half piece of Bacon. 
  2. Arrange on a wire rack on a rimmed cookie sheet (line the cookie sheet with aluminum foil for easy clean up)  The wire rack keeps the balls from sitting in the bacon drippings while cooking
  3. Bake in a preheated 400 degree oven for 15 Minutes (25 minutes if using thick sliced bacon).
  4. Check for doneness.  Balls are done when the bacon is cooked to your likeness.  Continue to bake as needed, but check often to make sure they do not burn
  5. While the balls are cooking, make the sauce. Over medium heat in a small sauce pan, mix the Jelly and BBQ sauce. Stir to evenly mix.
  6. Serve warm, with a cocktail fork inserted in each, with the dipping sauce on the side OR Dip each arrange on a deviled egg presentation dish.  This way the egg cavity becomes it's own dipping sauce bowl
     and of course, ENJOY!

Saturday, November 26, 2016

Fig and Goat Cheese mini Cheese Balls

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 Oh Boy Cheese Balls!

But not just any cheese balls, these are a wonderful twist on the classic cheese ball.  Everyone loves food on a stick.

The cheese is a smidgen upscale, goat cheese and figs and all.  But the idea works fine for about any cheese ball you have ever imagined,

Just a base of cream cheese, add another type of cheese (Say a Taco Blend), Some type of filling (say minced bacon and Lettuce), add a Coating (like nuts here, or for the above idea, plop the Taco blended bacon and lettuce cheese ball on top of a half cherry tomato.  Insert stick and Viola...

Bacon Lettuce and Tomato mini cheese balls (You can even come up with a clever way to work a Pretzel Bun into the title since there is a pretzel in the appetizer.

This is a wonderful little idea for a party or when you are asked to bring a plate of Appetizers.

After all, everyone LOVES food on a stick!


 OK... Here's what I did...

Fig and Goat Cheese
Mini Cheese Balls

Ingredients
  • 1 (8 Oz) Brick Cream Cheese, Thawed to room temperature
  • 4 OZ Creamy Goat Cheese, Thawed to room temperature
  • 1 TBS Mayonnaise
  • 1/2 Cup Figs, chopped small then minced
  • 24 Pretzel Sticks (I like to use the thicker "Dipping Sticks" Style but the skinny ones work fine
  • 2 Cups Crushed Pecans
Cooking Directions
  1. In the bowl of a stand mixer, combine the cream cheese and goat cheese.  Using the whisk attachment, whisk the cheese until fluffy.  This will take about 5 minutes.  You will need to scrape the sides of the bowl down frequently and tap the sides of the inside of the bowl with the whisk attachment to free up clogged chunks. 
  2. You may need to add additional creaminess to the cheeses to get a creamy fluffy texture.  I add a bit of Mayonnaise. 
  3. Add the figs and fold by hand to mix.
  4. Divide into 24 equal size pieces, roll them into balls.
  5. Insert a Pretzel stick
  6. Roll the sides and bottoms in the crushed pecans
  7. Arrange on a serving platter and transfer to the fridge to chill for at least 3 hours
  8. Serve Chilled and ENJOY!

Friday, November 25, 2016

HOOTERS Owl Deviled Eggs

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 OH BOY... Deviled Eggs!

But not just any deviled eggs... We call 'em HOOTERS, Owl Deviled Eggs1

Especially if you have kids for your event, these will move like hotcakes... better actually.

The star of this recipe is the look.  Very easy to make.  Just cut the pickles to the right size, thin slice the olives for the eyes and pie wedge shaped tiny carrot pieces for the nose.

The actual recipe for the yellow deviled goo is my version of the classic Grandma's Dill Pickle version.

Tastes classically great...
Looks fantastic and fun for the kids...

WHOot Wouldn't Love these!

ENJOY!!!


 OK... Here's what I did...

Hooters Owl
Deviled Eggs

Ingredients
  • 18 Large Eggs (NOTE: you will need extra yolks for this look, lots of yellow goo for center body and two side strips to hold wings and eyes at the head... 18 whole eggs will only make 24 deviled eggs halves), Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Minced Dill pickle
  • 2 TBS Yellow Mustard
  • 1 tsp Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 24 Sweet Gherkin Pickles Cut in half, trimmed to look like wings 
  • 1 Carrot, thin sliced, cut into 24 small pie shapes to work as noses
  • 12 Large Black olives, each cut into 4 slices to look like eyes, 48 total eyes
Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg just to the edge of the crater.  Then make three strips of filling across the top of the egg the two sides hold the wings and the center makes the body of the owl.
  7. And now, make the owls... Two Pickle pieces for the wings, two Olive slices for the eyes and a carrot nose.   Store loosely covered with cling wrap.
  8. Serve chilled and ENJOY!

Thursday, November 24, 2016

'Ole! Tex-Mex Mini Meatball Sliders

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 OH BOY MEATBALL SLIDERS!

But not just any meatball sliders.  these little gens are a perfect year round  party food, perfect for the "Big game", Cinco de Mayo party or just because.  They are incredibly fast and easy to assemble since they only use store bought ingredients.  Yeap, this is a "Bag of Frozen Meatballs" upgrade.

Just add a couple of Tex-Mex ingredients...

Taco Spiced cheese
Chunky Salsa

A Little toasting and an extra brush of butter and Viola... I mean 'OLE!

Keep scrolling down for this easy to follow recipe and plenty of photo tips to insure success and of course you will all...

ENJOY!


OK... Here's what I did...

'Ole Tex-Mex Mini Meatball Sliders Appetizers

Ingredients
  • 48 Hawaiian Rolls
  • 4 Cups Shredded Taco Spiced Cheese
  • 48 Frozen Meatballs.  I always use the All Beef, Italian Style
  • 1 (24 Ounce) jar Pace Picante Chunky Salsa
  • 1/2 Stick (4 TBS) Butter, Melted
  • Sprinkle of Parmesan Cheese
Cooking Directions
  1. Thaw the meatballs according to package directions.
  2. Set your oven to broil
  3. Carefully slice the Hawaiian Rolls in half.  Be careful to not mush them with too much force.  use a good bread knife and let the knife do the cutting.
  4. Separate each bun.  Arrange tops and bottoms, cut side up on separate cookie trays (remember to arrange so you know which top goes with which bottom) on a cookie sheet, toast both sides, the cut side up.  I set the oven to broil and toast for just 3-4 minutes.  Watch them so they do not burn, just a nice toast (See first photo in the collage).
    CHANGE OVEN SETTING TO 350 DEGREES
  5. Spread a layer of Taco Spiced Cheese on the toasted side of the bottoms (Second Photo)
  6. Add a Meatball on each cheese lined bun bottom (Third Photo)
  7. Add a 1/2 TBS of Picante Chunky Salsa on top of each Meatball (Third Photo)
  8. Add the tops.  Brush with melted butter and generously sprinkle with Parmesan Cheese.
  9. Cover the cookie sheets loosely with foil and bake for 10 minutes until the cheese has melted.  Arrange in a casserole dish
  10. Serve Warm and ENJOY!

Wednesday, November 23, 2016

Sweet Creamy Spicy Ranch Pinwheel Appetizers

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 Oh Boy Pinwheel Appetizers...

But not just any Pinwheels, this is a GREAT idea for a Holiday Party with the colors.  Anything red and green accented becomes a holiday appetizer.  But it is also a great way to use up a few leftovers from Holiday cooking.

Got a few extra Green Onions... Here you go.
Only need to use half a Red bell Pepper... Here you go again.
Got a few Black Olives left../ Well, you get the idea.

Hunt down bricks of cream cheese on sale.  Two weeks before Thanksgiving many store put cream cheese on sale for about a dollar a brick.  Go ahead, buy a dozen.  Cheesecakes, pinwheels, Cheese Balls. Dips... All sorts of ideas.  Betcha you can use up all dozen before the holidays are over.  Suddenly these Beautiful Tasty Appetizers become not just affordable but actually cheap... About a quarter apiece.  What a deal!

Love the Ranch spice mix.  I fund a spicy Ranch spice mix to mix into the cream cheese base.  Added a fantastic surprise flavor.  If you have sensitive palates that you want to please with less spicy foods, feel free to use the Original version of the ranch mix (and probably want to avoid the Olives as well).

The How To's of this recipe are pretty easy.  Spread the mix on a tortilla, gently but firmly roll the tortillas (you will know if you are using too much firmness, the goo oozes out the sides).  Roll up and stor in the fridge until the cream cheese re-firms up.  Slice and enjoy.  Here's a photo that gives you an idea of what I mean...


And as Always... ENJOY!


 OK... Here's what I did...

Sweet Creamy Spicy Ranch Pinwheel Appetizers

Ingredients
  • 2 Bricks (8 OZ each) Cream Cheese, softened to room temperature
  • 1 Package Spicy Ranch Dressing Mix (The spice mix package, NOT the bottled Dressing)
  • 6 Green onions, thin sliced, white and green parts
  • 1/2 Red Pepper, chopped and minced small (Same size as the sliced green onions)
  • 10 Large Ripe Black Olives, chopped and minced (Same size as the green onions)
  • 5 (12 inch) Flour tortillas
  • Sprinkle of Sweet Paprika
Cooking Directions
  1. First, Make the Goo...
    In the bowl of a Stand Mixer (KitchenAid), Add the cream Cheese and the ranch spice mix together and mix until creamy.  I use the whisk attachment and scrape down the bowl frequently.  This will take about 5 minutes to get the whipped texture.
  2. Add the 'Fixins, the Red Bell Peppers, the Green onions and the Black Olives and fold until well combined and evenly mixed.  I do this by hand.
  3. Spread your tortillas out and evenly distribute cream cheese mixture among tortillas and spread just shy of the edges.
  4. Roll up the Tortillas.  Not too tightly or the goo will seep out the ends.  Wrap in plastic cling wrap and refrigerate for at least 3 hours or overnight.
  5. Unwrap and Slice into 1/2 inch Pieces, Arrange attractively on a platter.  Sprinkle a little Smoked Paprika for extra flavor and color presentation.  Wrap the platter and return to the fridge until ready to serve.
  6. Serve Chilled and ENJOY!

FMP