5 Layer Fiesta Roll Ups

Looking for an easy snack or appetizer to make for your next get together? Here you go! Ditch the traditional 7 layered dip and get creative with these tasty bites! They have all the of same ingredients as your favorite layered dip except this is bite-sized and it can be on-the-go. You can also add as many different “layers” as you would like–just remember it may get tricky if you add too many more toppings when rolling your tortillas up. These take only a few minutes to assemble and when they are finished they look amazing!

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5 Layer Fiesta Roll Ups

5 Layer Fiesta Roll Ups

This is a unique twist of the traditional 7 layer dip in a delicious bite!

Ingredients

8 spinach tortillas ( you can also whole regular)

1 can of refried beans

1 cup Pico de gallo

1 cup shredded mexican cheese

1 cup whole corn

1 cup black olives

Instructions

  1. Place tortillas on a hard surface. Spoon about 1 tablespoon of re-fried beans to each tortilla. Spread evenly to ensure whole tortilla is covered. Repeat with every tortilla, then sprinkle tortilla with about 1 tablespoon of pico de gallo, shredded cheese, corn, and black olives. Roll tortilla tight to make sure everything stays inside. Wrap up rolled stuffed tortilla with either foil or plastic wrap and place in refrigerator for about 20-30minutes. This will make everything stay together when you cut it into pieces.
  2. Unwrap tortilla and slice into about 1/2 inch slices with a serrated knife. Serve with guacamole, salsa, and sour cream. Enjoy
http://kathrynskitchenblog.com/2016/04/5-layer-fiesta-roll-ups/

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Antipasto Salad with Lite Herb Vinaigrette

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Winter is just about to turn into Spring and then shortly it will be Summer!!… Which means I can induldge in my favorite salads as a meal. There is nothing more disappointing than eating a boring plain salad as a meal..lets be real. So, you minus well enjoy it with some of your favorites! This is one of them because I love all kinds of italian lunch-meats such as proscuitto, especially when it perfectly ends up in my salads. It also gives this salad the perfect hint of saltiness from the proscuitto that we all crave. Just like most of my recipes, you can add any of your favorite ingredients to your likings. Sometimes I switch out the proscuitto for salami..or sometimes I put in both. This salad is almost too pretty to eat!

Antipasto Salad with Lite Herb Vinaigrette

Ingredients

1 package of Italian mix lettuce (or

6 slices of proscuitto; cut in half and rolled up

1/4 cup roasted red bell peppers; sliced

1/4 cup blue cheese (or feta cheese)​

1/2 avocado sliced

*you can also add or replace the proscuitto with salami or mortadella

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Salad Dressing:

Lite Herb Vinaigrette

3 Tbsp olive oil

1 Tbsp balsamic vinegar

1 tsp honey; slighly melted

1/2 tsp garlic powder

1/4 tsp onion powder

Handful of chopped fresh parsley, chopped chives, and basil

Pinch of salt and pepper

Instructions

  1. 1. Place all of the salad ingredients in a salad bowl; arrange properly and neatly.
  2. 2. In a smaller bowl, whisk together all of the ingredients for your dressing until well beaten (until combined). Drizzle salad dressing over your salad and enjoy! I like to make extra dressing and save it for other salads since it can last a few weeks in the fridge! ENJOY 🙂
http://kathrynskitchenblog.com/2015/03/antipasto-salad-with-lite-herb-vinaigrette/

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Baked Brie & Apricot Jam Bites

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These bite sized treats are great if you have people coming over right away and you want to make something quick because who doesn’t love baked brie cheese? Plus, they are bite sized so its even funner to eat them!

Yield: 6

Ingredients:
1 package frozen mini phyllo cup shells (15 per package)
6 ounces of Brie cheese; rind removed and cubed
1/4 cup apricot jam

Steps:
1. Preheat oven to 350 degrees F. Place shells on ungreased baking sheet, or a mini muffin tray. Place a cube of cheese in each and bake for 4-6 minutes until cheese is melted. Once melted, top cheese with a spoonful of jam and place back in oven for 1 more minute to bake.