TEXAS TWISTERS
This recipe came from my sister-in-law, Judy Foy. I like to serve them with salsa.
Provided by Joyce Lowery
Categories Cheese Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a food processor, combine cream cheese, sour cream, green onions, cheddar cheese, and olives. Process until smooth.
- 2. Spread a tablespoon of mixture on a flour tortilla.
- 3. Roll each tortilla up tightly. Continue until all mixture is used.
- 4. Wrap tortilla rolls individually in damp paper towels. Place in airtight plastic bags. Chill until ready to serve.
- 5. Slice each rolled tortilla crosswise into 1-inch pieces. Place a toothpick in each pinwheel. Serve with a bowl of picante sauce or salsa on the side for dipping.
FAUX TEXAS TWISTER
This is a non-alcoholic fruit punch, similar to the Texas Twister lemonades sold at fairs. It isn't exact but it is very close according "The Suzzzz" from Tasty Kitchen. One more thing, listed below 8 cups of Sprite is be used. According to the Tasty Kitchen recipe, the amount should be: 8 cups, 7 tablespoons, 3/4 teaspoons, 1/3 pinches Sprite Lemon Lime Soda. You can make the adjustment, but I doubt if it would seriously make a difference. Also, remember, this is "faux". The original recipe is top secret, but it's fun trying to duplicate. Try it for your 4th of July gathering!
Provided by gailanng
Categories Punch Beverage
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Wash all of the fruit, with peels still on.
- Juice 5 of the oranges, 5 of the lemons and 5 of the limes; pour juices into a blender with grenadine, cherry syrup, and sugar. Blend on high for about 30 seconds.
- Place the ice in a large pitcher and pour the Sprite and the juice mixture over the ice and stir. Cut the remaining fruits in half and then cut each half into 6 wedges. Place 1 wedge of each cirtrus plus a maraschino cherry in the bottom of 12 glasses. Pour punch over fruit and serve.
Nutrition Facts : Calories 163.1, Fat 0.3, Sodium 21, Carbohydrate 42.8, Fiber 3.5, Sugar 32.4, Protein 1.3
MAGENBROT, SOFT GINGERBREAD
Make and share this Magenbrot, Soft Gingerbread recipe from Food.com.
Provided by Artandkitchen
Categories Dessert
Time 2h50m
Yield 200 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven at 190°C (heat and timing are basing it on convection oven).
- Mix well all the ingredients for the dough together.
- Cover your square mold of 30 to 40 cm with baking paper and smear your dough.
- Bake 30-40 minutes at 190°C.
- Remove tray from oven and store at least 8 hours.
- Cut the dough into rectangles of a size of about 2 cm by 3 cm.
- For the glaze melt at low temperature the chocolate in the water.
- Add all the remaining ingredients, mix well and keep warm.
- Dip your pieces of dough into the glaze, let drop on a grate.
- Transfer on a tray and let dry some hours. Turn once and let dry again.
- Store in an airtight containers.
Nutrition Facts : Calories 71.9, Fat 2, SaturatedFat 1.2, Sodium 15.2, Carbohydrate 13.9, Fiber 0.8, Sugar 8.9, Protein 1
NON-ALCOHOLIC SANGRIA PUNCH
For a zesty Summer drink, you just can't go past this non alcoholic Sangria, which never fails to refresh and satisfy. There are a ton of wonderful non alcoholic Sangria recipes out there that use a variety of fruits. A lot of recipes use pears and apples. But I really like the tartness of citrus fruits - any excuse to use lemon and limes. I used an equal mix of unsweetened cranberry juice and red grape juice to keep the punch that lovely burnt blood red that resembles the color of Sangria wine. Then I added a little bit of freshly squeezed orange juice to balance out the flavors. Most Sangria recipes add in chopped fruit. But I like to blend everything up to get a lovely rustic velvety texture. Throwing in a whole orange, lemon and lime gives it a zesty edge; and the fruit and juice is so naturally sweet that there is no need for any additional sweetener. This is a great drink to offer up at your next Summer BBQ or picnic.
Provided by The Blender Girl
Categories Punch Beverage
Time 5m
Yield 1 bowl
Number Of Ingredients 10
Steps:
- Place all of the ingredients except the San Pellegrino and the mint in the blender and pulse a few times until rustically combined.
- Transfer to a punch bowl.
- Rustically chop the mint in the mini food processor or by hand and then add to the mix.
- Chill in the fridge for at least a few hours to allow the flavours to infuse.
- Just before serving, add in the San Pellegrino and give it a good stir.
- Serve over ice cubes and garnish with fresh mint leaves.
Nutrition Facts : Calories 954.8, Fat 2.9, SaturatedFat 0.5, Sodium 65.9, Carbohydrate 245.3, Fiber 26.5, Sugar 180.1, Protein 11.8
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