Whack Wraps

Whack Wraps

Whack-Wraps

• 1 (8 oz) pkg cream cheese
• 6 (10") whole wheat flour tortillas
• 1 lb. sliced smoked turkey
• 1 (11 oz) can mandarin oranges drained
• ½ cup shredded carrots
• 1 red bell pepper thinly sliced
• 2 cups fresh baby spinach
• 1 cup cashew pieces

Spread equal amounts of cream cheese over each tortilla. top with turkey slices, mandarin oranges, carrots, bell pepper, spinach and cashews. tightly roll up each tortilla, wrap securely in plastic wrap and refrigerate for 30 minutes of more.

about 10 minutes before serving, slice each wrap into 6 pieces. secure each piece with a toothpick if desired. lay cut side down on a large platter and serve.

Kneaders Three Cheese Cauliflower Soup

Kneaders Three Cheese Cauliflower Soup

INGREDIENTS:
¼ cup Butter
1 cup Green Onion
1 head Cauliflower
1½ TBSP Garlic
2¾ cup Cheddar Cheese
3 slices Pepper Jack Cheese
2 1/3 cup Shirley J's White Cheddar Base
2 qts Water (hot)

INSTRUCTIONS
1. In a pot, place butter, chopped green onion and cauliflower( just break apart. Leave in fairly large pieces).
2. Cook on Medium heat with the lid on stirring occasionally until vegetables are well cooked. About 25 min. The cauliflower will become very soft and you will then have bite size pieces in the soup.
3. Roast garlic in a pan until slightly brown. Add to vegetables and stir well.
4. Add hot water and Shirley J's white cheddar base mix. Using a whisk, stir until the Shirley J's in completely incorporated. Heat to 140 degrees.
5. Slowly add cheddar cheese and crumbled pepper jack into the pot. Stirring while adding.
6. Simmer soup until it reaches 160 degrees. About 10 min. 

Cake Pops....ohhh!

Last month we had a ward auction and someone made these cute "Cake Pops."  I finally got the recipe from her and I am so excited to try them!  Here is a link:

http://www.bakerella.com/make-your-cupcakes-pop/

and

http://www.bakerella.com/red-velvet-cake-balls/

They are SOOOOoo Yummy!  I think I will have to try them today!

Ideal Sugar cookies....

Ideal Sugar Cookies Martha Stewart Soft cookie dough loses its shape when moved; to retain crisp cut edges, refrigerate dough until firm before baking. Note: This recipe is adapted from "The Martha Stewart Living Christmas Cookbook" (Oxmoor House, 2003.) So since I am frustrated with the customer "service" from smart (aka...dumb) cookie, I went looking for a recipe to replicate it.  I found this one and I am going to have to try it.  I will keep you posted!  :-)

Ingredients Makes 2 dozen. 2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 cup (1 stick) unsalted butter 1 cup sugar 1 large egg, lightly beaten 2 tablespoons brandy, or milk 1/2 teaspoon pure vanilla extract Royal Icing for Sugar Cookies, optional

Directions Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool. Decorate with Royal Icing, optional.