In a mixing bowl, stir the cream cheese, onion, sour cream, and taco seasoning until well blended and smooth.
Fold in cheddar cheese, chiles, tomatoes, and hot sauce.
Spread mixture on tortillas; roll up tortillas.
For easier cutting, refrigerate roll-ups until cream cheese mixture is firm.
Slice and serve cold with salsa and guacamole, if desired.
hicken and cheese and then roll the tortilla tightly.
Place
urface until just smooth then roll out into a 16x12 inch
eef and add taco seasoning and water.
Cook for 5-10
Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.
radually, stirring constantly. Cool.
Roll biscuit dough into 1/4
he fat.
Add the taco seasoning, water, and corn; stir
resh minced garlic and cook for 1 minute, or until fragrant
chilis, onions, cheese, garlic and taco seasoning mix.
Mix well
Mix ingredients.
Spread on soft flour taco shells.
Roll and cut into 1 inch sections.
Serve with salsa.
Preheat oven to 375\u00b0F.
Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear).
Lie the dough flat and brush melted better on it.
Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.
Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up).
Repeat w/remaining asparagus.
Brush roll-ups w/melted butter.
Sprinkle the roll-ups w/parmesan cheese.
Bake in a 375\u00b0F oven for 10 minutes.
Mix all ingredients together.
Spread a thin layer on each taco shell.
Roll up shell like a hot dog; refrigerate.
(Best if left in refrigerator overnight.)
When firm, slice into 1/2-inch or smaller pieces and serve.
This makes an excellent hors d'oeuvre!
Pat out biscuit dough on floured surface into 1/2-inch thick rectangle.
Mix beef with eggs and seasonings; spread over dough. Roll as for jelly roll; cut into 1/2-inch slices.
Place slices, cut side down, in greased 9-inch square pan.
Bake in preheated 350\u00b0 oven for 30 minutes or until lightly browned.
Spoon soup over each serving.
Combine all ingredients and mix well.
Spread mixture on tortilla.
Roll up like burrito.
Chill.
Cut into 2 inch sections.
Drain tuna fish and mix tuna and egg.
Roll out biscuits.
Put spoonful of tuna mixture on each biscuit.
Fold and pinch with fork.
Makes 10 Tuna Fish Roll-Ups.
Place on greased cookie sheet.
Bake at 350\u00b0 until brown.
Serve topped with soup.
Combine stuffing, raisins, applesauce and walnuts.
Place stuffing mixture on 2 pieces of turkey.
Roll stuffing with turkey slices.
Put roll-ups
in pan.
Cook soup following directions on can.
Pour soup over roll-ups.
Bake at 350\u00b0 for 35 to 45 minutes.
Mix together the cream cheese, 1/4 cup sugar, egg yolk and vanilla.
Cut crusts off bread and roll flat with rolling pan. Spread cream cheese mixture over bread and roll up like jelly roll.
Dip in 1 stick melted butter, then in sugar.
Bake on ungreased cookie sheet at 350\u00b0 for 10 minutes or until brown.
Can be cut in half.
ne noodle.
Roll up jelly roll fashion. Repeat for all noodles.
Spread 1 T dressing on each tortilla, covering entire surface.
Top each with lettuce leaf and half of beef, cheese and onion.
Roll up each tortilla tightly.
To serve, cut roll-ups into 1-inch slices.
Insert cocktail toothpick into each to secure.
Serve with pickle wedges.
Note: I find it easier to chill the tortilla before slicing.
Spread dressing and salsa on each tortilla; sprinkle with cheese.
Top with lettuce and meat; roll up.
For hot roll-ups; prepare as directed, except omit lettuce.
Wrap each tortilla in paper towel.
Microwave on High 1 minute or until thoroughly heated.