Cobb Rollups

Cobb Rollups

Mr. Food
The combo of the turkey, bacon and crunchy broccoli slaw make this rollup a step above the rest. It’s got the taste of a cobb salad but it’s much more fun to eat!

Serves: 6
Ingredients
* 1 package (6) sundried tomato basil wraps
* 6 tablespoons mayonnaise
* 3 cups broccoli slaw
* 12 deli slices (1 ounce each) smoked turkey breast
* 18 thin slices fully cooked bacon (I used turkey bacon)

Instructions
1. Place the wraps on a cutting board. Spread 1 tablespoon mayonnaise over
each wrap. Sprinkle 1/2 cup broccoli slaw in the center of each wrap; place 2 slices of smoked turkey over the slaw; top each with 3 slices of bacon.

2. Fold in the sides of each wrap, covering half of the bacon. From the end closest to you, roll up each wrap firmly, rolling away from you. Cut each wrap in half and serve immediately, or roll each in wax paper and refrigerate until ready to serve.

　

　

Recipe source: Make it all Recipes yahoo group, submitted by Laura Brown

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Seasoned Sage Grilled Potato Packet

Seasoned Sage Grilled Potato Packet

Season two types of potatoes with herbs and seasonings for a no-fuss side
dish from the grill.

Prep Time: 1 Hr 5 Min
Total Time: 1 Hr 5 Min
Makes: 8 servings

4 small unpeeled red potatoes, cut into fourths (about 1 1/2 cups)
2 medium unpeeled russet potatoes, cut into 1-inch chunks (about 2 cups)
2 tablespoons firm butter or margarine
1/2 teaspoon dried sage leaves
1/2 teaspoon paprika
1/2 teaspoon seasoned salt
2 tablespoons chopped fresh chives

1. Heat coals or gas grill for direct heat. Cut 18x12-inch piece of
heavy-duty foil; spray with cooking spray. Place potatoes on foil. Cut
butter into small pieces; sprinkle over potatoes. Sprinkle with sage,
paprika and seasoned salt.

2. Fold foil over potatoes so edges meet. Seal edges, making tight 1/2-inch
fold; fold again. Allow space on sides for circulation and expansion.

3. Cover and grill packet over medium heat 40 to 50 minutes, rotating packet
1/2 turn after about 20 minutes, until potatoes are tender. Cut large X
across top of packet; fold back foil. Sprinkle with chives.

High Altitude (3500-6500 ft):
Grill over medium-low heat.

Source: Pillsbury.

Cherry Christmas Coffee Bread

Cherry Christmas Coffee Bread

It's an edible Christmas tree--the baubles are green and red candied cherries.

3/4 cup milk
1/4 cup water
1 egg
1/4 cup margarine or butter, cut up
3-1/2 cups bread flour
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon active dry yeast or bread machine yeast
1 cup dried tart cherries
1/2 cup sugar
1 tablespoon bread flour
1 teaspoon ground cinnamon
3 tablespoons margarine or butter
1 cup sifted powdered sugar
1/2 teaspoon vanilla
Milk
Halved candied red and green cherries

1. Add the first 9 ingredients to the bread machine pan according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough from machine. Punch down. Cover and let rest for 10 minutes.

2. Meanwhile, for filling, in a bowl combine the 1/2 cup sugar, 1 tablespoon bread flour, and 1 teaspoon cinnamon. With a pastry blender, cut in 3 tablespoons margarine or butter until crumbly. Set aside.

3. Divide the dough in half. On a lightly floured surface, roll 1 half into a 12x6-inch rectangle. Sprinkle the rectangle with one-half of the filling, then fold in half to make a 12x3-inch rectangle. Cut into twelve 3x1-inch strips. Twist the strips. Arrange twisted strips on a greased large baking sheet to form a tree shape. Use 10 strips for the lower branches, placing cut ends toward the center, and one strip for the base. Cut remaining strip in half; use for top branches.

4. Repeat with remaining dough, forming another tree shape on a second baking sheet. Cover; let rise in a warm place about 30 minutes or until nearly double.

5. Bake in a 375 degree F oven for 12 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks.

6. In a small bowl stir together powdered sugar and vanilla. Stir in enough milk (3 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over breads. Garnish with cherries. Makes 16 servings.

Crockpot Mexican Mix

This is cooking in the crockpot as I am typing! It smells so good and I had to have a little sample....it is going to be great! I am using multi-gran sandwich thins instead of taco shells or pita bread, but will be good whatever you put it on! I think I will put a little tomato and maybe just a tiny dollop of sour cream too!!

Enjoy!

hugs,

peg

Crockpot Mexican Mix

2 lbs. stew meat
1 (1.25-oz.) pkg. taco seasoning mix
1/3 cup water
Taco shells or pita pockets

Place stew meat, which has been cut into small pieces, in the slow cooker. Pour taco seasoning mix over meat and add water.
Cook on Low for 6-8 hours.

Spoon filling mixture into hard or soft taco shells or pita pockets.

Serves 4-6

　

Recipe source: Cooking with Terry yahoo group, submitted by Jackie Austin.

　

PEG’S NOTE:

I bet this would really be great served over mashed potatoes or rice too.

Apple/Sausage/Sweet Potato Casserole

Apple/Sausage/Sweet Potato Casserole

1 lb. seasoned lean bulk pork sausage
1/4 cup water
1 can (23 oz) sweet potatoes, drained and thickly sliced
1/4 to 1/2 cup packed brown sugar
1/4 cup butter or margarine
3 medium apples (red cooking variety), cored

Form sausage into patties; brown in a skillet and drain. Place patties in bottom of an ungreased 2-qt casserole. Add water. Layer thick slices of sweet potatoes over sausage. Sprinkle with sugar; dot with half the butter. Cut unpeeled apples into 1/2-inch slices; layer over all. Dot with remaining butter. Cover and bake at 350 for 30 minutes. Uncover; bake 15 minutes longer.

CINNAMON PEARS

CINNAMON PEARS

3 medium-size ripe pears (about 1 1/4 pounds), peeled, cored, and sliced
1/2 cup water
2 Tbsp. red cinnamon candies
2 tsp. sugar
1/4 tsp. ground cinnamon

Combine all ingredients in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 to 15 minutes or
until pears are tender, stirring occasionally.
Remove from heat, and let cool.
Transfer mixture to an airtight jar.
Cover and chill.
Serve with a slotted spoon.

Potato Pie

Potato Pie

3 medium potatoes, cut into chunks
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon paprika
1 onion, diced
1 cup frozen peas
1 head broccoli, cut into florets
1 green pepper, diced
4 medium carrots, diced
1/2 teaspoon basil
1 cup chopped fresh tomatoes
1 bunch collards or kale, chopped
1 teaspoon salt
1 tablespoon vegetable oil

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Set aside.
Saute onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt.
Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes.
Add collards or kale and cook for another 5 minutes.
Put vegetables into a medium baking dish. Top with mashed potatoes and sprinkle with paprika.
Bake at 350 degrees for 10 or 15 minutes and serve.
Serves 6.

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~*Piper*~