Posts Tagged ‘recipes’

Posted on January 24, 2013 - by Regina

Verrrrry Pinteresting . . . .

Pinterest.

The mere thought of it conjures up images of crafts I will never do, landscaping that is out of reach, entertainers that don’t know I’m alive, and recipes that makes my husband actually encourage my love of all things “pinned.”

You see, when I started with Pinterest, I had the basic boards – “Sweets to the Sweet” for desserts; “Savory Solutions” for, you guessed it, savories; “Entertainment” for things such as Doctor Who, Castle, etc.; “Inspire Me” for inspirational quotes and blogs; “Crafty? Me?” for all things crafty; “DIY (or, bigger than “crafty”)” for home improvement, etc.

Now I’ve subdivided until I have fifty boards and nearly 9,000 pins. Yes, you read that right.

I mean, once you have over 200 pins in a board, it’s just too hard to find things . . . so you create more boards. Just one “sweets” board? Au contraire . . . There are now four. Just one “crafty” board? You’re kidding, right? Now you can find four of those, as well. And, I now own a sewing machine.

What is the draw of this thing called “Pinterest?”

It lets you hoard ideas and pictures somewhere besides your top dresser drawer . . . or the junk drawer in the kitchen . . . or the basement . . . or the attic . . . or the closet in the hall . . . or all of the above!

It’s hoarding for neat freaks!

Now if I could just get them to make the organizing part easier . . . for instance, when I create a whole new board, I have to move ONE PIN AT A TIME, where if there were check boxes, you could move them en masse . . .

Pinterest may prove to be a gateway drug for something big and bad, but for now, I’m going to enjoy it. I’m going to continue trying out recipes that prove to be the BEST I’VE EVER EATEN. I’m going to try those household tips that REALLY WORK. I’m going to sigh when I read a Doctor Who quote I’ve not seen before. I’m going to (eventually) make some of those crafts that look so EASY (or talk someone else into doing it!).

And I’m going to share the wealth with my pinning buddies.

Happy Pinning!

Oh . . . did I mention there are also pictures of KITTENS?

Posted on June 27, 2012 - by Brenda Anderson

Lunch on the Deck

When a good friend of mine was reading our blog posts last week, she had the audacity to laugh at me! Knowing me oh-to-well, she couldn’t imagine what kind of recipe I would come up with. Well, I make a mean Kraft macaroni-and-cheese if I do say so myself! Sometimes, I even add tuna just for my husband! So take that, Beth!

Okay, okay, I see the rolling eyes out there. Unfortunately, my friend is oh-so-right. My recipe box is mostly empty, and what’s in there is for bland-palated Scandahoovians like me.

But, I do have a secret weapon! A friend of 30+ years who is an exceptional cook. Recently she’s taken to posting her daily “Lunch on the Deck” on Facebook, leaving all her friends drooling.

And problem solved for me! Yah!

So let me introduce you to Kelly Jo Yaksich, my devoted, quirky, and uproariously fun friend and cook extraordinaire, someone who’s completely in love with Jesus!

Welcome to Lunch on the Deck!

This past January, I chose to walk another path set before me. I had just turned 49 and decided that coming around the corner of 50, my life needed some shaking up! I started a weight loss journey that quickly turned into a lifestyle change that soon caught on with my whole family.

I am a mom, born and raised in Minnesota, that was transplanted with my husband and four teenagers to Nebraska. In Minnesota I was surrounded by lakes and rivers and bodies of water. Water sounds calm me. Here in Nebraska I am surrounded by city noises, fake lakes and wind! I needed calm!

So in March, I took drastic measures. I removed the leaves from my dining room table that allowed our whole family to eat inside and announced all meals would be eaten out “on the deck”! I started to put into practice my method of madness by eating my lunches on the deck. I took pictures and posted them on Facebook so that maybe I could inspire others to do the same while keeping myself accountable.

It took a couple weeks, but soon my family began to join me. Now, not only do we eat lunch out there, but every night for supper we head to the “famous deck”! I have had people call to make reservations to eat with me on my deck! I have had friends buy me beautiful planters to adorn my table on my deck! I have even bought prettier napkins to use on the deck! Now my calm comes from the beautiful, simple food I create, the fellowship of family and friends, and, of course, the deck!

Now, won’t you and your family join me for Lunch on the Deck?!

Today’s Menu:  BLT Pita’s, Fresh Fruit, and Homemade Rice Pudding, served with Arnold Palmer Tea!

BLT Pita’s
3 slices of precooked bacon
3 large slices of fresh tomato
1/2 cup of shredded lettuce
1/2 tablespoon reduced fat mayo made with olive oil
1/2 of a whole grain pita pocket
Layer ingredients in pita pocket and enjoy!

Homemade Rice Pudding
1 cup precooked rice (white or brown will work)
3 egg whites
1/2 cup stevia sweetener
3 1/2 cups of 1% milk
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup of raisins (optional–I don’t like them so I left them out!)
In a two quart casserole, beat the eggs with the stevia sweetener until well mixed.  In a separate bowl, mix the milk and rice well.  Gradually fold into the two quart dish.  Turn your oven on to 300 degrees.

While that is heating up, boil 2-3 cups of water on the stove top.  Take a 9 x 13 pan, and set your two quart casserole dish in there.  Carefully place it in the oven when it is heated up to 300 degrees.  Slowly pour the boiling water into the 9X13 pan until it is about 1″ from the top.  Close oven and bake for 60 to 90 minutes or until knife comes out clean.  Enjoy!

Arnold Palmer Tea
This is a FAVORITE among Nebraskans!!

In one two-quart pitcher pour 1 packet of sugar free lemonade mix (Crystal Light or store brand) and 1 packet of sugar free tea with lemon mix.  Add a couple handfuls of ice and fill with water.  Stir until dissolved.  Serve over ice–goes well with vodka too!  Just sayin’!

Posted on June 21, 2012 - by Shari Barr

Summertime Desserts—For All Tastes

Though this Inksper with a sweet tooth is really trying to cut back on sweets, there are times when family members request a sinfully rich dessert, especially for their birthdays. I made this cake earlier in the week for my daughter and it is very similar to a Dairy Queen Ice Cream Cake. Here is the recipe for my homemade version.

Ice Cream Cake 

Half gallon cookies and cream ice cream

Half gallon vanilla ice cream

½ package of Oreo cookies (approximately)

Chocolate syrup

½ jar hot fudge topping

Spring form cake pan 

Crush cookies into small pieces and place in mixing bowl. Slowly stir in chocolate syrup until pieces are evenly coated, though not soaked. Set aside. 

Let the ice cream sit out until it becomes soft and easily spreadable. Spread an inch of vanilla ice cream around the inside of the cake ring. Fill the middle half-way up with cookies and cream ice cream and top with cookie crumbs. Using a knife, cover the crumb layer with approximately ¼ inch layer of room temperature hot fudge sauce. Fill the remainder of the middle with vanilla ice cream almost to the top. Freeze for several hours. Take out of freezer about 10 minutes before serving. 

Tips:

Chocolate ice cream can be used instead of cookies and cream. 

The picture shows the cake trimmed with whipped cream. I would not advise this as the whipped cream melts quickly when removed from freezer.

Ingredients mentioned do not have to be exact. Add more or less according to preference.

                                                     ****

For a healthier dessert, or salad, try this refreshing and yummy recipe: 

Frozen Fruit Salad

1 ½ cups water

1 cup sugar (or less)

1 12 ounce can frozen orange juice concentrate

2 cups chopped apples

2 or 3 fresh chopped peaches

5 or 6 chopped bananas

1 pint chopped strawberries

1 can crushed pineapple

2 teaspoons lemon juice 

In a large bowl, dissolve sugar in the water and stir in can of thawed orange juice concentrate. Add chopped fruit to this mixture and stir thoroughly. Freeze several hours.

Tips:

If frozen in individual cups, remove from freezer about 20 minutes before serving. If freezing the entire bowl, remove from freezer 45 minutes to 1 hour before serving.

Posted on June 19, 2012 - by Shannon Vannatter

Too Hot To Cook

Hello, my name is Shannon and I hate to cook. Especially in the summer. It heats the house up and it’s just too hot to live, much less cook.

Thankfully, my step mother-in-law visited us last year and bought me a grill for my birthday. We’ve put it to great use. My husband grills almost every day. Hamburgers, turkey burgers, steaks, chicken breast, and tilapia. Yum.

Other than the grill, sandwiches rule at our house in the summer. Quick, easy, and cool. Here’s our favorite:

Chicken Salad Sandwiches

8 boiled Eggs

3 generous tablespoons of Miracle Whip Light

¼ cup chopped White Onion

2 tablespoons Heinz Sweet Relish

¼ cup chopped Pecans

1 12.5 oz. can Chunk Chicken Breast (drained)

Stir all ingredients together and salt to taste. Try adding a slice of American cheese on your sandwich. Yum! Really yummy on 9 grain bread.

For quick snacks or even dessert, we love this fruit salad. We call it:

The Pink Stuff

Large box any flavor instant Gelatin (I use cherry)

1 8 oz small curd Cottage Cheese

1 16 oz Cool Whip

4 fruits of your choice, fresh or canned (my favorite combination: 1 can each peaches and pineapple, fresh red seedless grapes and
strawberries)

Blend Cottage Cheese and Gelatin until smooth. Stir in Cool Whip and fruit. If you use canned fruit, drain well. Use sugar free Gelatin and fat free Cottage Cheese if you’re watching your weight. None of my bunch likes Cottage Cheese, including me, but you really can’t taste it, especially if you use cherry gelatin or another strong flavor.

Last summer, I had a writing deadline and we lived on these two recipes. This summer, no deadlines, but they still work. Quick and easy. Hope you enjoy my tasty treats.

Posted on June 18, 2012 - by Lorna Seilstad

Quick Fixes

Picnics. Ballgames.  Trips to summer camp. Outdoor projects. Vacations.

If your summer is like mine, the warm weather brings a slew of things to do. In that hubbub of busyness and fun, or if you’re a writer on a deadline, meal time can get lost.

So, the Inkspers are donning their red capes—uh aprons–and coming to the rescue! For the next two weeks, we’re going to be sharing some of our favorite “quick fixes” for summer meals and feel free to add you recipes, too.

I am a quick fix queen. Since we often have a busy schedule, I have about ten of these “go-to” recipes. My kids know Wednesday is scrambled eggs night (before Bible class), and they love it when I announce French dips for supper. Today, I’m sharing three of our favorite including microwave brownies. I served the chicken fajitas to the counselors at 4-H camp last week, and they were a BIG hit.

Chicken Fajitas

Chicken breast, cut into strips

Zesty Italian dressing

½ sweet onion (if desired)

Tortillas

Fajita toppings (sour cream, shredded cheddar, chopped tomato, shredded lettuce, etc.)

If using the onion, saute it in butter or oil under tender. Set aside. Place cut up chicken in a skillet and cover with dressing. (You can do this ahead and refrigerate, too.) Cook until chicken is done and most of the dressing has been reduced. (I love to use a lot of dressing and cook the chicken until it’s pull-apart tender, but if you don’t have time for that, it’s still good.) Add onions back in and serve on tortillas with all the fixings.

Garden Veg. Cream Cheese Wraps

1 container of Garden Veg. Cream Cheese

Tortillas

Chicken or Turkey breast deli meat

Baby spinach or other lettuce

Tomato

Spread tortilla with cream cheese. Layer with meat, baby spinach, and tomato. Roll up and enjoy your yummy treat!

Microwave Brownies

1 stick of butter or margarine (melted)

1 C. sugar

1 egg

1 tsp. vanilla

1 tsp. salt

½ C. cocoa

¾ C. flour

Optional add ins: 1 C. nuts, ½ C. coconut, OR 1 C. choc. chips

Cream melted butter and sugar. Add egg. Mix well. Add remaining three ingredients. Mix only until blended.

Line a glass pie plate with a paper towel. Pour brownie mixture onto the paper towel. (Can also spray with cooking spray.)

Microwave on high for 4-6 minutes. Check at 3 minutes, and if wet spots remain, add additional minutes as needed, but do not overcook or brownies will be dry. They will continue to cook once they are out of the microwave.

Invert pie plate on a plate. Peel off paper towel.  Cool slightly. Enjoy!

 

 

Posted on July 8, 2011 - by Linda Fulkerson

Summer Reads and Recipes

During the dog days of summer, when it’s simply too hot to do much else, picking up a great book and heading to the lake or stretching out beneath a favorite shade tree is a great way take a break. The Inkspers have shared some great reads on the blog so far this week, and I’d like to add to that list and suggest everyone pick up a copy of Lynne Gentry’s new release, Reinventing Leona.

I first met Lynne Gentry several years ago at an ACFW conference. (Isn’t that where we all meet the coolest people we know?) She is a drama minister for her church, and she began sharing Leona’s story through a one-woman dramatization. It’s hilarious, but touching at the same time.

Without creating any story spoilers, I can tell you that Leona Harper is a woman many of us can identify with. Her life had always been the same, until the day one event changed everything, leaving Leona with no option but to reinvent herself. Not an easy task for a middle-aged pastor’s wife.

The fact that she’s a pastor’s wife makes her transition even more challenging, because the congregation and community have some strong traditional ideas of how and what a minister’s family should be and do. Besides being touching and hilarious, Reinventing Leona has an underlying theme that cautions Christians against judgmentalness – a lesson many of us (including me!) can benefit from.

Before you head to the lake, be sure to prepare and pack some potato salad. Here’s my favorite recipe for this summer side dish:

Peppery Potato Salad

6-8 potatoes (I use the red ones, but any will do), peeled and cut into 1-inch chunks. Boil in salted water until tender, but not mushy. Set aside to cool.

Mix together (amounts listed are estimates – I just add according to taste):

1/4-cup mustard
1/2-cup mayonnaise or Miracle Whip
1/2-cup dill pickle relish
1/2-cup chopped green olives
1/2-cup chopped onion (I use the purple kind)
6 slices peppered bacon, fried crisp and crumbled
2-3 boiled eggs, chopped

Add above ingredients to cold cooked potato chunks. Blend well. Salt and pepper to taste. Cool, preferably overnight. Top with additional peppered bacon crumbles. Best served with burgers or ribs, alongside baked beans. Serves about 8-10.

What’s your favorite read so far this summer? Leave a comment, and your name will be entered to win a summer reading drawing!

Posted on November 26, 2010 - by Linda Fulkerson

Fill ‘er Up!

My mom has the best chocolate chip recipe in the world. Seriously. She said she started with a basic recipe from the back of a bag of chocolate chips and she and my Aunt Gay (of cornbread fame) “fiddled” with it until they perfected it.

When my brothers and I were young, coming home from school to the aroma of fresh baked cookies was a frequent treat. We often played a game, pretending the kitchen was a gas station and we were cars that were running on empty. Mom would ask, “How many gallons do you need?” Each cookie represented one gallon. She usually limited us to 3-4 cookies, especially since we’d be eating supper in a few hours, but I’d always say, “Fill ‘er up!”

Not only did Mom figure out the right ingredients and amounts of each, she has a particular way of putting them all together. She’s not quite “Mommy Dearest” about it, but if you’re making a batch of these cookies and she’s in the room, I’d recommend doing it her way. (I’m sure Mom’s insistence that these instructions be strictly adhered to have more to do with producing a great batch of cookies than the fact that her people came from Kansas and Missouri with a good dose of Texas mixed in. *grin*)

Mom’s Chocolate Chip Cookies

In a large mixing bowl (Tupperware’s Fix-n-Mix is the best), using a wooden mixing spoon, cream together 2 c. sugar, 2 c. shortening, and 1 c. brown sugar (packed).  Add 4 eggs, beaten, stirred in one at a time. Stir in 4 tablespoons of water. (Note: I’m often tempted to add more water later, when the dough becomes so stiff it’s nearly impossible to stir, but Mom never let me, so I just choke up on the wooden spoon and tough it out!) Add 2 teaspoons of vanilla extract (pure, of course!), 2 teaspoons of salt, and 2 teaspoons of baking soda. Stir until thoroughly blended.

Now comes the hard part. Add 6 cups of flour, stirring in 2 cups at a time until dough is smooth. Stir in 2 cups of rolled oats until completely blended, then stir in a 16-oz. package of Nestle’s semi-sweet chocolate chips. There aren’t too many “options” in this recipe, but if you want, you can add either 1 cup of chopped walnuts or a cup of pecans. Mom usually makes them sans nuts, but I like walnuts, and I haven’t gotten in trouble yet for adding them even though she doesn’t.

Once your dough is completely blended, drop them by teaspoonfuls onto a cookie sheet. (If Mom’s not looking, I spray my sheet with Pam before baking, even though her instructions specify to use an “ungreased” cookie sheet.) Bake at 325 for 10-12 minutes. The big key to this recipe is to be sure to not over bake the cookies. They may appear to be “not quite done” yet, but don’t be tempted to bake them a few more minutes. If you leave them in the oven too long, they will be hard and yucky. Bake them just long enough, and they will be yummy and slightly chewy.

Cool on racks, then ding the bell and announce to your “customers” that the filling station is now open for business.

I don’t remember how many cookies this recipe makes, (and at my house it’s impossible to count, as my family sneaks them off the racks), but it’s a bunch — probably close to 8 dozen. If you do happen to have any extra cookies, store them in an air-tight container to keep them from getting hard.

Posted on August 5, 2010 - by Marlene (aka Marlo)

From East to West

Initially, I was not going to do a cross-country trek, but Lorna’s fried cheese sent me on a trip back East.

Like Kav said on Monday, the only thing we fry in our neck of the woods is French fries and onion rings, and sometimes fish. So, what do we do with cheese curds besides eating them fresh from the bag? It’s called Poutine.

Poutine (pronounced poo.tin) is a French-Canadian dish that dates back from the mid 1950s. It consists of French fries, topped with fresh cheese curds, and covered with a copious amount of brown gravy. In Québec, poutine is as common as French fries and pizza. Doesn’t that look appetizing?

Now, back on the West coast. Also in the mid 1950s, a woman from Nanaimo, British Columbia, entered her chocolate squares into a local cookbook fundraising event. Her chocolate squares became known as Nanaimo bars, and they are delicious.

There are three layers to a Nanaimo bar. The bottom layer is a no-bake chocolate crumb-based. The middle layer is custard flavored butter icing. And the top is a layer of chocolate. In most recipes, the bars contain nuts or walnut, but since I have a child who’s allergic to nuts of every kind, I modified the bottom layer to meet her needs.

MY SPECIAL NANAIMO BARS

Bottom layer:

¼ cup melted butter or margarine (I use margarine)

1 cup chocolate chips

1-1/4 cups graham crumbs

¾ cup coconut flakes

*Melt chocolate chips into melted butter. I use my microwave and stir every 10 secs until melted.

*Blend crumbs and coconut into the melted chocolate, then press the mixture into a greased square pan. I use a fork, but feel free to use your fingers.

*Place in the fridge. I find it easier to add a new layer when the previous layer is cold.

Middle layer:

¼ cup butter or margarine (I use margarine)

2 cups icing sugar

2 TBSP custard powder

2 TBSP milk

½ tsp vanilla extract (or orange or mint or whatever flavour you like)

*Mix with an electric mixer. The icing should be thick.

*Spread over the bottom layer, then send the pan back into the fridge.

Top layer:

1 tsp vegetable oil

1 cup chocolate chips

*Melt chocolate chip in oil. Again I use my microwave and stir every 10 secs until the mixture is all smooth.

*Spread over the middle layer.

*Send the pan back into the fridge for a few minutes until the chocolate solidifies. Cut into small rectangles. Keep refrigerated.

*It makes 24 bars.

Enjoy!

Posted on August 4, 2010 - by Dawn Ford

Good Enough To Eat

Two years ago during my turn to hostess our monthly Secret Sisters meeting, I threw a spa themed party which included homemade, cost effective spa recipes. The majority of the ingredients could be found at my local grocery and Dollar Stores, with the exception of Turbinado Sugar (I had to go to a larger chain grocery store) and Sea salt. Sea salt is expensive so I used Kosher salt instead. Some of these recipes are actually good enough to eat. Here are a few of my favorites.

Chocolate Facial Scrub

1/3 c. Cocoa Powder                           3 Tbsp. Heavy Cream

2 Tsp. Cottage Cheese                                    ¼ c. Honey

3 Tsp. Oatmeal

Mix all ingredients together in a blender. Smooth onto face. Relax for 10 minutes, wash off with warm water. For a body scrub you can substitute Olive oil for the cream and turbinado sugar for the oatmeal. Refrigerate after using, throw away after 24 hours. Warning, this recipe is addictive.

Coffee Body Scrub

2 c. Used Coffee Grounds (keep in freezer until you have enough)

½ c. Turbinado Sugar                          2/3 c. Olive Oil

1 tsp. Vanilla extract for scent           Brown Sugar-add until desired consistency

Dash of cinnamon for scent

Mix together in a bowl. Scrub into troubled areas where there may be vericose veins or cellulite. You can also substitute Kosher salt for the Turbinado sugar. This recipe can be kept for a couple of days in the refrigerator.

Strawberry Foot Scrub (for summer fresh, sandal ready feet)

8-10 Ripe Strawberries                                    2 Tbsp. Olive Oil

1 Tsp.  Salt

Mix thoroughly until a paste forms and apply to feet. Massage gently for 10 minutes. Rinse and apply your favorite moisturizer.  Refrigerate after use, throw away after 24 hours as strawberries tend to break down quickly after use.

Fruit Smoothie Hair Mask

½ Banana                                            ¼ Avocado

¼ Honey Dew Melon                           1 Tbsp. Olive Oil

2 Tbsp. Plain Yogurt

Blend all ingredients until smooth. Apply to damp hair and allow to soak for 15-20 minutes. Rinse well. As this is used once a week on hair, I would not store and reuse it.

Oh, and did I mention the homemade pumpkin body butter recipe…

Posted on August 3, 2010 - by Shannon Vannatter

Book Food

Disclaimer #1: I’m a tea-totaler, but this was the only picture I could find of lasagna.                                                        Disclaimer #2: My lasagna doesn’t look like the picture. Mine turns out to be a soggy puddle, but it tastes good.

On Facebook, a reader recently mentioned that it frustrates her when authors mention food in a book, but don’t give the recipe. I never thought of that and am planning a section on my website with book recipes. Since there is a caterer in my series, a variety of foods are mentioned: chicken salad sandwiches, lasagna, Mexican pinwheels, cream puffs, and gingersnaps. Sorry, I’ve never made cream puffs or gingersnaps and don’t have a clue how. Those frozen cream puffs you buy in a box are awesome though, especially the chocolate-covered ones. Anyway, in honor of Jessica Segroves, I’m sharing a few book recipes today.

Disclaimer #3: I’m not fond of cooking, so I do everything the easiest way possible and my characters do too. 

Chicken Salad

8 boiled Eggs                                                                                                                                                                                                                      3 generous tablespoons of Miracle Whip Light                                                                                                                                                 ¼ cup Onion                                                                                                                                                                                                                    ¼ chopped Pecans                                                                                                                                                                                                          1 12.5 oz. can Chunk Chicken Breast (drained)

Stir all ingredients together and salt to taste. Try adding a slice of American cheese on your sandwich. Yum!

Lasagna

Noodles (The kind you don’t have to cook first)                                                                                                                                                2 lbs. Hamburger                                                                                                                                                                                                          32 oz. Spaghetti Sauce (I use Prego Traditional)                                                                                                                                                1 ½ cups water                                                                                                                                                                                                                 3 cups Mozzarella Cheese                                                                                                                                                                                             2 cups Cottage Cheese (hubby doesn’t like curds, so I put in the blender with eggs)                                                                         2 Eggs

Cook hamburger and drain. Mix hamburger, spaghetti sauce, and water, let simmer. Mix cheeses and eggs in separate dish. Layer sauce mix, uncooked noodles, sauce mix, cheese mixture, noodles, etc. in deep 10 x 13 pan. Cover with foil and bake 1 hour at 350.

Mexican Pinwheels

8 oz. Sour Cream                                                                                                                                                                                                              8 oz. Cream Cheese                                                                                                                                                                                                       ¼ cup Mayo                                                                                                                                                                                                                       4 oz. can Diced Green Chilies (drained)                                                                                                                                                                  4 oz. can Black Olives (drained & chopped)                                                                                                                                                          1 cup shredded Cheese                                                                                                                                                                                                ½ cup chopped Green Onions                                                                                                                                                                                  10 large flour Tortillas                                                                                                                                                                                                   1 small jar Pimentos                                                                                                                                                                                             Optional:                                                                                                                                                                                                                              2 chopped Jalapeno Peppers                                                                                                                                                                                 Deli thin sliced Ham

Mix all ingredients except tortillas and ham. Lay tortilla flat. If using ham, lay on tortilla. Spread mixture evenly over tortilla all the way to the edge on one side and an inch away from the opposite. Roll tortilla tight, beginning at side with filling all the way to the edge. Refrigerate overnight. Slice into one inch sections. Serve with salsa dip.

I’ve seen tons of different Mexican Pinwheel recipes, but this one is my fave. I’ve often wondered if they’re a regional thing. Has anyone else experienced them?