Sunday, November 30, 2014

Crab Tortilla Rollups

As I said in the last post, we celebrated Thanksgiving on Saturday.  We also made it a full day, so we had appetizers ahead of the main meal.  I really liked Kelly's previous post on roll ups, so I added a new variation.  While we were visiting Tim's brother's family, we had roll ups for a quick meal between soccer games.  My favorite was the crab roll up and they were really easy to make!

8 ounces of imitation crab meat
8 ounces cream cheese
2 green onions chopped
1/2 cup cocktail sauce
2 burrito size tortillas  - I used Sun Dried Tomato

Mix first 4 ingredients together.  Spread on the tortillas.  Roll up the tortillas, cut into pieces.

Note: this is easy to make ahead, just don't cut into pieces until your ready to serve.  I made these a day ahead and wrapped them in saran wrap until I was ready to put them out.  Such an easy appetizer!

Serve with additional cocktail sauce for dipping.


Spreading the mixture and rolling the tortillas

Finished appetizer...Yum!!!

Goat Cheese, Mushroom, Spinach, and Sun Dried Tomatoes Quesadillas

I really enjoy Thanksgiving weekend...having a "double weekend" and spending time with family is such a blessing.  This year, with all the kids having two families to visit for Thanksgiving, we decided to celebrate Thanksgiving on Saturday.  That left Tim and I with a quiet Thanksgiving and some non-traditional fare (so that we could celebrate with the traditional fare on Saturday.)

Tim and I really liked the taste of these Goat Cheese, Mushroom, Spinach and Sun Dried Tomato Quesadillas and it was fun to cook together as well.  I found this recipe on Taylor Made Market


  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 9 ounces baby spinach
  • 4 oz semisoft goat cheese
  • 1/4 cup sundried tomatoes, chopped
  • 2 cups mozzarella cheese
  • 8 8 inch tortillas - your favorite kind, we used whole wheat
  • Salsa

  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms cook, stirring occasionally, until golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
  2. Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & 1/2 cup mozzarella cheese. Lay another tortilla on top, press lightly. Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.
  3. Serve with Salsa

Saute Mushrooms

Wilting the Spinach

Spreading the goat cheese on the tortillas

Assembling the ingredients

Adding the mozzarella cheese last

Cooking the quesadillas

Enjoying the quesadillas - we made a meal of them, but they'd be a great appetizer

Sunday, November 16, 2014

Caramel Snack Mix

It's been a while since I've posted a recipe, it's not for lack of cooking, but more for lack of taking the time to post receipes...and also I really like the recipes that are already posted, so I've been using the blog to do lots of my cooking.  I only post the good recipes, so it makes choosing what to make for dinner very easy :-)

I am bringing a snack mix to share at work tomorrow.  This recipe was actually given to me by a co-worker who has since retired.  It's a winner and I've used the recipe many times.  It makes a lot, so when my kids were younger, it was a great recipe to bring for picnics or other events.


17 ounces of rice and/or corn cereal - I used Chex Rice Cereal this time, I've often used a box of Crispix
1 can of nuts - I'm partial to cashews, but use whatever nuts you like
1 bag Fritos - I like the big scoops because they hold more of the caramel sauce
2 sticks butter
2 cups brown sugar
1/2 cup corn syrup
pinch of salt

Mix the cereal, nuts, and Fritos together in a large bowl.  Grease 2 9x13 cake pans and divide the cereal mixture between the two pans.
Melt the butter in a sauce pan, then add brown sugar, corn syrup and salt and bring to a boil.  Boil the mixture for 2 minutes.
Pour the caramel mixture evenly over the two pans of cereal mix.
Bake at 275 for 45 minutes - stirring the mixture every 15 minutes.
Spread on parchment paper to cool and then store in a sealed container.
Enjoy and be ready to share the recipe with whoever you share the snack mix with :-)


Making the caramel mixture

Divided the dry ingredients into two pans

Baking the Snack Mix

Finished mix...Enjoy!