Pickles and Pinwheels

Last but not least...

I'm not sure where last week went, and I'm a little late with the final two recipes from the "week of Sue."

Pinwheels
These were my brother Eric's idea, and Pam helped narrow down the ingredients...talk about a group effort! I made two batches of these, one each with the taco seasoning and ranch dip mix. For the ones with the taco seasoning, I used fresh hot salsa from Stop & Shop, very well drained; for those with the ranch, I used carrots, red and green bell peppers, and green onion. Every last one was eaten, and I liked the spicy ones best.

3 burrito-size tortillas
8 oz. package cream cheese, softened
1 packet of taco seasoning OR ranch dip mix
1/2C shredded cheese
1 C finely diced vegetables (green onions, bell peppers, carrots, broccoli, etc.)

1. Combine cream cheese and seasoning mix until well combined.
2. Divide cream cheese mixture between tortillas and spread to about 1/2" from the edge.
3. Divide cheese between tortillas and sprinkle evenly.
4. Divide veggies between tortillas and sprinkle evenly.
5. Roll up tightly and wrap in plastic wrap. Refrigerate at least a couple of hours. Slice and serve!

Pickle in the Middle
There really isn't a recipe for this - as Brian just said, "I buy some ham, cream cheese, and pickles and make them until everything is gone." It's really good, though - Eric announced on Friday they should be a staple at every get together.

Layout a piece of deli ham, medium-thick sliced; spread with some cream cheese; lay a whole dill pickle at one of the short ends and roll up. Slice into 1/2 inch slices and serve!