TIA GFY Recipe blog

1 Package Small Flour Tortillas

Cinnamon

Sugar1 Pink Lady Apples (if you can’t find them, a gala apple will work fine)2 Kiwi Fruit7-8 Large Strawberries

Chop all the fruit into small pieces and mix. Allow to sit for a while before serving so the juices come out of the fruits and mix.  Cut the tortillas into wedge shapes, lay flat in a single layer on a cookie sheet, spray with Pam and sprinkle with cinnamon and sugar. Bake at 250 for 20-25 minutes or until crispy.

A family favorite from an old Central Wisconsin restaurant.

For the meatballs:                                          For the sauce:
3 lb ground beef                                              2 bottles chili sauce
2 cloves garlic                                                  3 Tbsp brown sugar
1/4-1/2 cup chopped onion                           1/8 cup vinegar
3 eggs
Salt and pepper
1 cup bread crumbs

-Combine all ingredients for the meatballs and form into small balls.  Broil them for approx. 5 minutes per side
-Meanwhile combine all ingredients for the sauce and simmer on the stove for 10 minutes
-Put meatballs into a crock-pot and pour the sauce over them.  Continue to heat them 1 hour on a medium setting before serving

You can make your own meatballs or use a bag of frozen meatballs

2 cans diced tomatoes

1/4 cup water

1/3 bag brown sugar

2 T lemon juice

Bring ingredients to a full boil, then simmer for 1 hour.

Add 1/2 bottle Heinz Chili Sauce.

Heat for 5-10 more minutes.

Add cooked meatballs.

Simmer 10 minutes.

Serve over rice, noodles or put out with picks as an appetizer!

6 hardboiled eggs, halved with yolks scooped out and reserved in separate bowl

1/4 cup mayo

1 tsp dry mustard

1/8 tsp salt

Dash pepper

1/8 tsp cayenne

1 tsp worchestshire

Mix yolks and all ingredients together until smooth and creamy.  Scoop into halved eggs.  Sprinkle paprika on top.

1 cup fat free mayo

1 package frozen spinach, thawed

1 can artichokes, quartered

8 oz fat free mozzarella, shredded

1/2 cup parmesan cheese

1/2 tsp garlic

Stir all ingredients together.  Bake covered at least 10 minutes.  Uncover and bake for an additional 15 minutes until bubbling and starting to brown on top and edges.

3 avocados

1/2 onion chopped

garlic to your liking

handful of cilantro, chopped

1/2 lime, squeezed

2 T sour cream

1/2 roma tomato, chopped

Salt as needed

Combine all ingredients.  You will have to play with the amounts depending on what your taste is.

1/2 small onion finely chopped                                  1 garlic clove pressed
1 8oz package cream cheese                                      1 Tbsp milk
1 medium tomato diced                                              1/2 green pepper diced
3/4 c fresh parsley finely chopped                           1 tsp lemon juice
1/8 tsp salt                                                                   4 oz imitation crab flaked

- Mix the garlic and onion with the cream cheese and milk, and then spread the mixture on a platter.
-Stir together 2 Tbsp of the parsley with the tomatoes, pepper, lemon juice and salt.
-Spoon the mixture on top of the cream cheese.
-Top with the crab, and sprinkle the remaining parsley over all.

Serve with crackers.

This is my go-to recipe whenever I’m asked to bring a small appetizer to a potluck. You can vary the veggies by whatever you like (i.e. black olives, celery, etc). I always refrigerate between the steps, but it’s not absolutely necessary if you’re in a time crunch.

INGREDIENTS:

2 packages of Cream Cheese, softened (you can use the Neufchatel if you want to save a few calories)

About 1/4 cup of sour cream (can use low fat or fat free)

2 packages of Hidden Valley Ranch dressing mix (it’s a powder)

3 baby carrots (minced very small)

5 green olives (ditto on the mincing)

6 green onions (minced!)

7-8 burrito tortillas (get the soft kind like Azteca — not whole wheat or sundried tomato or anything like that)

DIRECTIONS:

1. In a medium bowl, thoroughly mix together the cream cheese and sour cream. Stir in both packages of Ranch dressing mix.

2. Stir in your chopped veggies.

3. (optional: Cover with plastic wrap and refrigerate for 3-4 hours)

4. Spread the mixture on tortillas. You want it to cover the entire surface of the tortilla, but not too thick. I find the mixture usually makes enough to cover 7 tortillas.

5. Roll each tortilla tightly.

6. (optional: cover with plastic wrap and refrigerate for 3-4 hours)

7. Cut up the rolls into little round pinwheels, about 1/4 to 1/3 inch thick. I use a piece of floss to do this — it’s easy and it doesn’t smush the roll while you’re slicing like a knife would. You’ll end up with at least 2 pour end slices for each tortilla. Those are good to snack on.

Makes about 90 pinwheels.