Cranberry Chutney And Peanut Butter Roll Ups Recipes

Steps:

• In a small bowl, combine the cranberries, sugar, onions, cilantro, lime juice, jalapeno and ginger. Cover and refrigerate for 1 hour. , Just before serving, spread 2 tablespoons of cream cheese over each tortilla. Top with 3-4 tablespoons cranberry salsa, 1/2 cup turkey and a lettuce leaf; roll up. ,

Steps:

• Spread 1/4 of the cream cheese onto the middle of one side of each sandwich wrap. Sprinkle 1 tablespoon cranberries onto the cheese on each wrap. Arrange 3 slices turkey atop each wrap to cover most of the wrap. Spread 1/4 cup spinach atop the turkey.
• Starting with one edge of a wrap, tightly roll the wrap around the fillings into a cylinder; cut into 1 1/4-inch slices and arrange onto a serving platter.

Steps:

• First beat 3 egg whites until stiff.
• Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
• Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
• Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
• Pour onto powdered sugar and roll thin.
• Spread a thin layer of peanut butter.
• Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).

Steps:

• 1. Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 (about 2-inch) squares.
• 2. Spoon about 2 teaspoons cheese in the center of each pastry square. Top each with about 1/2 teaspoon chutney and about 1/2 teaspoon walnuts. Brush 2 opposite pastry corners with water. Fold the pastry corners up over the filling and overlap slightly at the top, forming an open-ended "envelope", and press to seal. Place the filled pastries onto 2 baking sheets.
• 3. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the thyme before serving, if desired.

Steps:

• Preheat oven to 375 degrees F.
• Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
• Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.

Steps:

• In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.

Steps:

• Mix together all ingredients in a bowl.
• serve with roast chicken or mashed potato.
• will keep in fridge for up to 1 week.
• Note this can be used as marinade with the addition of soy sauce.

Steps:

• Microwave tortillas 10 seconds to soften.
• Spread each with a tablespoon of peanut butter and 2 tsp jam.
• Heat oven to 400°F.
• Place 2-3 apple wedges down the center of each tortilla.
• Roll up tortillas.
• Transfer rolls to baking sheet.
• Brush with melted butter.
• Combine sugar and cinnamon in a small cup.
• Sprinkle half of mixture on top of each roll.
• Bake 10 minutes or until golden brown.
• Let cool 5 minutes before eating.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.