1 package (8-oz.) cream cheese, softened
10 -12 oz. sour cream
1 4-oz. can of diced green chiles (drained)
6 green onions, chopped
1/2 small can (4.25-oz.) diced olives
2 c. finely grated cheddar cheese
5-6 burrito size flour tortillas (or 2 1/2 wrap size)
Whip softened cream cheese until a bit lighter and fluffier.
Begin mixing in sour cream a bit at a time until you reach a consistency and flavor that you like.
Mix in chilies, green onions, olives, and cheddar cheese until well mixed.
Spread on tortillas, then roll up.
Refrigerate for at least 2 hours (I like to make mine the day before so that I can refrigerate them overnight).
Slice into 1/2 – 1 inch slices and serve.
Next up is a treat that is so easy and so very tasty. It is from my good friend Sherry in Texas and her site, Rosemary and The Goat. By the way, I have just received one of her cookbooks in the mail and I can’t wait to cook everything in it. But I will post more of that later. Now, back to this simple indulgence.
Parmesan Bacon Wraps
Here’s what you are going to need. Bacon, Parmesan Cheese and Club Crackers. Depending on how many you want I usually calculate things this way. There are 11-12 pieces of bacon in a pound and you cut that into giving you somewhere between 22-24 bacon wraps per pound of bacon.
Start by putting a small amount of Parmesan cheese on top of the cracker. Take 1/2 piece of bacon and wrap it around the cracker enclosing the Parmesan cheese. Line these up on a broiler rack (this will catch the grease that cooks out of the bacon.
I usually bake these at 250° in my two convection ovens. I use all three racks. If you don’t have a convection oven, still use all three racks and bake at 250° for 1 1/2 -2 hours or until crisp and brown. If you only have one broiler rack you can also put a cookie cooling rack inside a sheet pan (with edge). Make sure you use the sheet pan because you don’t want grease spilling over in your oven.
If you are serving these immediately, drain on paper towels and then heap up on serving dish. If you will be eating these later, cool on racks, then put in ziplock bags and freeze. When ready to serve, thaw and heat in 350° for about 10-12 minutes. Drain on paper towels before serving.
These will be a hit.
Another tasty snack, this one for the kid in all of us is from Miranda in Florida. Her blog, My Food and Life Encounters is a fun read with wonderful recipes.
Parmesan Potato Chips
For each batch:
1 medium potato sliced very very thin ( I used my KA Mandolin)
1/2 tsp salt
2 TB of Parmesan cheese
Quart of oil for deep frying.
Heat oil to 350.
Slice the potatoes really thin and drop in the hot oil. I cut them right before I fried them.
As soon as you remove them from the oil season.
These keep really well in a freezer safe baggy…
I made cracked black pepper and salt for the adult….
I also made fried sweet potato chips with cinnamon and sugar.
1/2 cup grated cheddar cheese
– combine all ingredients together to form a soft dough.
– leave to proof for 1 hour.
– divide dough into 12 portion.
– roll dough flat into oval shape, place in a roll up ham & cheese.
– seal up the dough and place onto a baking tray.
– leave for 2nd proof for 30 mins.
– brush on egg glaze; place on mayo; place on grated cheese; sprinkle cookies crumb over the bun dough.
– then bake for 20mins at 200’c or until golden brown.
– leave cool before lifting.