TORTILLA ROLL UP'S

PICKLE ROLLS:

INGREDIENTS:
1 (32 OZ) JAR DILL PICKLES
1 (8OZ) PACKAGE CREAM CHEESE, SOFTENED
1 POUND SLICED HAM
10 (6OZ) FLOUR TORTILLAS

DIRECTIONS:
SPREAD CREAM CHEESE ON ONE SIDE OF A TORTILLA. PLACE A SLICE OR TWO OF HAM OVER THIS. SPREAD ANOTHER LAYER OF CREAM CHEESE OVER THE HAM. ROLL A PICKLE UP IN THE TORTILLA AND SLICE THE ROLL INTO FINGER-FOOD SIZED PIECES. REFRIGERATE THE ROLLS IF YOU AREN'T SERVING THEM IMMEDIATELY.


HAM, TURKEY OR ROAST BEEF TORTILLA ROLLS:

INGREDIENTS:
1 (8 OZ) PACKAGE CREAM CHEESE, SOFTENED
10 HAM, TURKEY OR ROAST BEEF SLICES
SHREDDED CHEDDAR CHEESE
10 (8") FLOUR TORTILLA'S

DIRECTIONS:
SPREAD TORTILLA'S WITH CREAM CHEESE, SPRINKLE WITH SHREDDED CHEESE; TOP WITH A SLICE OF HAM DOWN THE CENTER OF TORTILLA. ROLL TORTILLA UP AND CHILL. CUT INTO FINGER FOOD SIZED PIECES BEFORE SERVING. SERVE WITH DIPPING SAUCES IF DESIRED.


SALSA TORTILLA ROLL UPS:

INGREDIENTS:
2 8OZ PKG CREAM CHEESE
1 8OZ CONTAINER SOUR CREAM
1 CUP SALSA
12 -16 LARGE THIN TORTILLAS

DIRECTIONS:
BRING ALL INGREDIENTS TO ROOM TEMPERATURE. MIX CREAM CHEESE AND SOUR CREAM IN A FOOD PROCESSOR. ADD SALSA AND STIR WELL.
SPREAD MIXTURE GENEROUSLY ON TORTILLAS. ROLL UP, AND REFRIGERATE FOR AT LEAST ONE HOUR OR UNTIL CREAM CHEESE MIXTURE SETS UP.
CUT INTO FINGER FOOD SIZED PIECES AND SERVE CHILLED.
GREAT WITH SALSA, GUACAMOLE, QUESO OR BY THEMSELVES.

PEANUT CLUSTERS

1 POUND WHITE ALMOND BARK
12 oz PKG CHOCOLATE CHIPS
1 POUND SALTED PEANUTS

MELT BARK & CHIPS IN MICROWAVE ABOUT 1 1/2 TO 3 MINUTES. ADD PEANUTS & STIR UNTIL COATED. DROP ON WAX PAPER WITH A SPOON.

PEANUT BUTTER BALLS

4 CUPS PEANUT BUTTER
6 CUPS RICE KRISPIES
2 STICKS BUTTER SOFTENED
2 POUNDS POWDERED SUGAR

MIX TOGETHER AND SHAPE INTO BALLS.

3/4 STICK PARAFFIN
8 oz MILK CHOCOLATE CHOCOLATE CHIPS
6 oz SEMISWEET CHOCOLATE CHOCOLATE CHIPS

MELT TOGETHER IN DOUBLE BOILER.
DIP BALLS INTO MELTED CHOCOLATE MIXTURE THEN DROP BALLS ONTO WAX PAPER.

PEANUT BUTTER PRETZEL BITES

Ingredients:

* 1 package (14 ounces) caramels
* 1/4 cup butter, cubed
* 2 tablespoons water
* 5 cups miniature pretzels
* 1 jar (18 ounces) Jif® Crunchy Peanut Butter
* 26 ounces milk chocolate candy coating

Directions:
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave, melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place. Yield: 8-1/2 dozen.

CHEX MIX

3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.