Taco roll ups

Ingredients

• 4 ounces cream cheese, softened
• 3/4 cup Seasoned Taco Meat
• 1/4 cup finely shredded cheddar cheese
• 1/4 cup salsa
• 2 tablespoons mayonnaise
• 2 tablespoons chopped ripe olives
• 2 tablespoons finely chopped onion
• 5 flour tortillas (8 inches), room temperature
• 1/2 cup shredded lettuce
• Additional salsa

Directions

• In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Unwrap and cut into 1-in. pieces. Serve with additional salsa. Yield: about 3 dozen appetizers.

Pepperoni roll ups

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 package (3-1/2 ounces) sliced pepperoni, finely chopped
• 1 cup (4 ounces) shredded provolone cheese
• 2 tablespoons onion soup mix
• 2 tablespoons sour cream
• 1 teaspoon grated Romano cheese
• 2 tubes (13.8 ounces each) refrigerated pizza crust

Directions

• In a small bowl, combine the first six ingredients. Unroll each tube of pizza dough into a long rectangle; spread each rectangle evenly with 1 cup pepperoni mixture.
• Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into 16 slices; place cut side down on ungreased baking sheets.
• Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 32 appetizers.

Nutritional Facts1 appetizer equals 103 calories, 6 g fat (3 g saturated fat), 14 mg cholesterol, 270 mg sodium, 9 g carbohydrate, trace fiber, 4 g protein

OR

Ingredients

• 1 tube (13.8 ounces) refrigerated pizza crust
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup chopped pepperoni (about 64 slices)
• 1/2 cup spaghetti sauce, warmed, optional

Directions

• On a lightly floured surface, roll dough into a 16-in. x 10-in. rectangle. Sprinkle with cheeses and pepperoni.
• Roll up jelly-roll style, starting with a long side. Cut into 2-in. slices. Place cut side down in a greased 15-in. x 10-in. x 1-in. baking pan; lightly press down to flatten.
• Bake at 400° for 8-10 minutes or until golden brown. Serve with spaghetti sauce if desired. Yield: 8 appetizers.

Nutritional Facts1 appetizer (calculated without spaghetti sauce) equals 265 calories, 13 g fat (5 g saturated fat), 26 mg cholesterol, 776 mg sodium, 24 g carbohydrate, 1 g fiber, 12 g protein.

Peanut Butter roll ups

Ingredients

• 4 tablespoons creamy peanut butter
• 2 flour tortillas (8 inches)
• 2 teaspoons honey
• 1/2 cup granola without raisins

Directions

• Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices. Yield: 16 appetizers.

Nutritional Facts4 pinwheels (prepared with reduced-fat peanut butter and reduced-fat granola) equals 217 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 247 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Crab and Cheese roll ups

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 cups chopped imitation crabmeat
• 1 can (4-1/4 ounces) chopped ripe olives
• 1/4 cup minced chives
• 3 tubes (8 ounces each) refrigerated crescent rolls
• 3/4 cup shredded part-skim mozzarella cheese
• 3/4 cup shredded Parmesan cheese

Directions

• In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
• Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
• Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses.
• Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts1 appetizer equals 173 calories, 12 g fat (5 g saturated fat), 21 mg cholesterol, 368 mg sodium, 11 g carbohydrate, trace fiber, 5 g protein.

Broccoli roll ups

Ingredients

• 1 tube (4 ounces) refrigerated crescent rolls
• 1 slice process American cheese, quartered
• 4 frozen broccoli spears, thawed and patted dry

Directions

• Separate crescent dough into four triangles. Place a piece of cheese and a broccoli spear along the wide edge of each triangle; roll up dough.
• Place point side down on an ungreased baking sheet. Bake at 375° for 12-15 minutes or until golden brown. Yield: 4 servings.

Cucumber Ham roll ups

Ingredients

• 1 medium cucumber, seeded and chopped
• 1 package (8 ounces) cream cheese, softened
• 2 tablespoons prepared mustard
• 1 teaspoon dill weed
• 8 thin rectangular slices deli ham

Directions

• Cut each cucumber half lengthwise into four strips; set aside.
• In a small bowl, combine the cream cheese, mustard and dill. Spread about 2 tablespoons over each ham slice. Place a cucumber strip on the wide end; roll up tightly jelly-roll style.
• Cut off any cucumber that extends beyond ham slice. Wrap tightly in plastic wrap and refrigerate for at least 2 hours. Cut into 3/4-in. slices. Yield: about 4 dozen.

Nutritional Facts1 serving (3 each) equals 69 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 183mg sodium, 2 g carbohydrate, trace fiber, 4 g protein

Vanilla Orange Cookies

1 (12-ounce) box vanilla wafer cookies

1/2 cup slivered almonds

1/2 cup coconut

1/2 cup powdered sugar

1 cup white chocolate chips

1 tablespoon butter

1/4 cup orange juice

1/4 cup orange marmalade

2 tablespoons corn syrup

Stir into wafer mixture along with orange juice, marmalade, and corn syrup.

In microwave-safe bowl, combine white chocolate chips and butter. Cook on 50% power for 1 minute, remove, and stir. Continue microwaving for 30-second intervals on 50% power until mixture is smooth and blended.

Form 1" balls. Roll into additional powdered sugar or coconut, then let stand until firm. Store, tightly covered, at room temperature. Makes about 48 cookies.

Crockpot Bananas Foster

1/2 C. margarine or butter
1/4 C. brown sugar
6 fresh bananas, cut into 1-inch slices
1/4 C. rum

Melt margarine in slow cooker by turning cooker on Low. It will take about 10 minutes. Mix in brown sugar when margarine or butter is melted.

Gently stir in fresh bananas and rum. Cook on Low for 1 hour. Spoon banana mixture over vanilla ice cream and serve.

Serves 4.

Crockpot Cherry Cobbler

2 21-oz cans cherry pie filling
18 1/4 oz pkg. yellow cake mix, dry
1/4 cup butter, soften
1/2 cup chopped pecans

Pour pie filling into 5 qt crockpot; spread evenly

In a large bowl, combine dry cake mix with butter until it is crumbly; sprinkle over pie filling. Sprinkle with nuts

Turn on crockpot to low and cover and cook 3-4 hours. Serve warm.

Crockpot Pumpkin Pie Pudding

1 can (15-oz) solid pack pumpkin
1 can (12-oz) evaporated milk
3/4 cup sugar
1/2 cup Bisquick baking mix
2 eggs beaten
2 Tbsp butter or margarine melted
2-1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)

In a large bowl mix together the first eight ingredients.

Transfer to a crock-pot coated with a non stick cooking spray.

Cover and cook on Low for 6 to 7 hours.

Serve in bowls with a whipped topping if desired.

Apple Caramel Crockpot Dessert

 5 apples
 1 C. apple juice
 14 oz. caramel candies
 2 t. vanilla
 1 t. cinnamon
 2/3 C. peanut butter

Peel, core and cut each apple into 16 wedges. Set aside.

Combine apple juice, caramels, vanilla and cinnamon in the crockpot. Add the apples. Add the peanut butter by teaspoons to the apples. Stir.

Cook and cover for 5 hours on Low. Stir to mix thoroughly and cook 1 more hour.

Serve over angel food cake with vanilla ice cream.




**A baking apple is one that holds its shape well and has a good balance of acid and sugar. Your favorite baking apples will likely be different from the ones you enjoy raw as a snack; they're generally more tart and less sweet. A low-acid, high-sugar variety, like Gala, is great fresh but becomes quite bland when baked. Rome Beauty, on the other hand, develops a more pronounced flavor when cooked.

These varieties are considered good for baking:

Baldwin
Cortland
Golden Delicious
Gravenstein
Idared
Jonagold
Mutsu (also called Crispin)
Newtown Pippin
Northern Spy
Rhode Island Greening
Rome Beauty
York Imperial