Prep Time: 5 Minutes
Cook Time: 5 Minutes
Ready in: 10 Minutes
Ingredients:
4 (8 inch) flour tortilla
2 Tbsp softened cream cheese
2 Tbsp strawberry Jam
1 Tbsp confectioners sugar
Directions:
Spread one side of 2 tortillas with 1/2 the cream cheese. Spread equal amounts jam over cream cheese. Spread remaining 2 tortillas with remaining cream cheese, and place on top of first 2 tortillas to form quesadillas.
Place quesadillas in a skillet sprayed with cooking spray over medium heat and cook 5 minutes on each side, until golden brown. Serve sprinkled with confectioners' sugar.
Showing posts with label Snacks. Show all posts
Showing posts with label Snacks. Show all posts
Wednesday, August 5, 2009
Herb Cheese Pretzels
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Ready in: 45 Minutes
Servings: 12
Ingredients:
1 cup all-purpose flour
2 Tbsp grated Parmesan Cheese
½ tsp garlic powder
¼ tsp dried basil
¼ tsp dried rosemary
¼ tsp dried oregano
½ cup butter
4 oz sharp cheddar cheese, shredded
3 Tbsp cold water
Directions:
Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.
Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
Preheat an oven to 425 degrees F (220 degrees C). On a floured surface, roll one piece of dough at a time into an 11 inch long roll. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once, and lay over bottom of circle. Place on greased baking sheets. Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.
Cook Time: 15 Minutes
Ready in: 45 Minutes
Servings: 12
Ingredients:
1 cup all-purpose flour
2 Tbsp grated Parmesan Cheese
½ tsp garlic powder
¼ tsp dried basil
¼ tsp dried rosemary
¼ tsp dried oregano
½ cup butter
4 oz sharp cheddar cheese, shredded
3 Tbsp cold water
Directions:
Mix the flour, parmesan cheese, garlic powder, basil, rosemary, and oregano in a large bowl. Cut butter into small cubes, and add to flour mixture. Use a pastry blender or 2 knives to cut the butter into the flour; continue until mixture resembles fine crumbs. Stir in cheese. Sprinkle water, 1 tablespoon at a time, over the flour mixture; mix lightly until dough is evenly moist and clings together. You may not use all of the water.
Shape dough into a disc, and divide into 12 equal pieces. Wrap in plastic wrap, and refrigerate until firm.
Preheat an oven to 425 degrees F (220 degrees C). On a floured surface, roll one piece of dough at a time into an 11 inch long roll. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once, and lay over bottom of circle. Place on greased baking sheets. Place pretzels, 2 inches apart, on an ungreased baking sheet.
Bake in preheated oven for 12 to 15 minutes, or until golden brown. Cool on wire racks.
Wednesday, July 29, 2009
Puppy Chow
Ingredients:
6 c. Chex Cereal
16 oz. Chocolate Chips
¼ c. Peanut Butter
1 c. 10x Sugar
Directions:
Melt chocolate & peanut butter together.
Add cereal to chocolate mixture and stir.
Add sugar in plastic ziploc bag then spoon chocolate cereal mixture into ziploc bag.
Shake the bag until cereal is well coated.
6 c. Chex Cereal
16 oz. Chocolate Chips
¼ c. Peanut Butter
1 c. 10x Sugar
Directions:
Melt chocolate & peanut butter together.
Add cereal to chocolate mixture and stir.
Add sugar in plastic ziploc bag then spoon chocolate cereal mixture into ziploc bag.
Shake the bag until cereal is well coated.
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