I got this recipe years ago from a friend at church. She brought them to a baby shower and I had to get the recipe for myself! My family loves them and we had fun brainstorming alternative fillings.
Cream Cheese Roll-Ups
- 8 oz. sour cream
- 8 oz. cream cheese, softened
- 4 oz. mild green chiles, drained
- 1 C. shredded cheddar
- 2 Tbsp. taco seasoning (optional)
- 4-5 flour tortillas
In medium bowl, mix sour cream, cream cheese, chiles, cheddar, and taco seasoning (if desired). Spread evenly on tortillas. Roll up each tortilla somewhat tightly. Place in gallon ziploc or wrap in plastic wrap. Put in fridge to chill. Once chilled and firm, place on cutting board and slice into bite-size spirals. Serve with salsa.
*Variation: luncheon meat & diced dill pickle instead of green chiles (omit taco seasoning)
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I’d like to share with you another fun appetizer or light meal idea for the fall season. Our family had this several nights ago. Out of the seven of us (five 10 years and under), there was only one person who didn’t care for it. We got the idea from the Betty Crocker Halloween Cookbook. It’s another recipe that my 8-year-old picked out.
First things first–the recipe calls for Brie cheese which is a very buttery, soft, French cheese. Warming it up really does wonders. It also calls for Apricot fruit spread. This matters because you need a spread that’s more fluid than jam or preserves. If you can locate those two items, the rest is easy.
I just eyeballed the jack-o’-lantern face, using a sharp knife. I also scooped out a little of the insides with a toothpick. You want to make some space to fill in with the apricot spread.
How cute does that little face look? Honestly, that’s the most difficult part of making this–carving the face. After that you’re home free. Once it’s warmed up (at 350 degrees for 8-10 minutes), just serve it with crackers, apple slices and apricot fruit spread. I especially loved the crackers, Brie and fruit spread together. Yummy!
I really enjoyed this vegan version of macaroni and cheese. It’s not exactly like a real-cheese recipe, but an approximation, as it’s supposed to be. The recipe comes from the Seven Secrets Cookbook by Neva & Jim Brackett, but I don’t have permission to reprint it here. I highly recommend the cookbook if you’re into vegan cooking.
Here you can see some of the ingredients that go into this recipe: unsweetened coconut milk, pimentos, whole wheat macaroni noodles, nutritional yeast flakes, cornstarch, and more. We really enjoyed this recipe when it was fresh, but it’s not quite as delectable leftover. Try to only make what you’ll eat that day.
I wanted to give you a glimpse of what the sauce looks like when you’re making it. I’d say it looks an awful lot like a regular cheese sauce. I thought the flavor was great!
We had these a couple of nights ago for a very easy dinner. I grew up eating Bean Burgers and I believe that my dad got the idea from his parents. If you want a cheap and easy meal, then this is your ticket. Somebody told me that these were popular during the Great Depression.
This version was made with processed cheese slices, but it tastes better with actual cheese slices. I keep buying the processed cheese because that’s how we ate it when I was a kid, and I forget that there’s a different way!
- 1 loaf sliced bread
- lg. can baked beans
- lg. pkg. cheese slices
Preheat oven to 350 degrees. Lay out pieces of bread on a flat baking sheet. Cover bread with baked beans. Lay a piece of cheese over each piece of bread. Bake until cheese bubbles and melts, and edges turn brown (around 10 minutes). Watch carefully so cheese doesn’t burn. Remove from oven and let cool slightly before serving.
Yield: 1 baking sheet full, feeds 4-5