Jelly Pinwheels Recipes

JELLO PINWHEELS

Steps:

• 1. Lightly spray an 8 or 9 inch square pan with cooking spray. If you do not have cooking spray you can also line the pan with plastic wrap so that it comes up the sides.
• 2. Mix the gelatin and water in a medium sized bowl until gelatin is dissolved.
• 3. Add the marshmallows until they are dissolved into the jello. If the marshmallows do not melt, place in the microwave for 10 second intervals until melted.
• 4. Gently pour the jello/marshmallow mixture into the pan.
• 5. Chill for 1 hour (The marshmallow and jello will separate forming two distinctive layers).
• 6. Remove the chilled jello from the refrigerator and remove from the pan or peel away from the plastic wrap. TIPS FOR REMOVING THE JELLO: You may want to dip a butter knife in hot water and run in around the sides of the pan to loosen it. Also after loosening up the sides you can also roll the jello into a roll in the pan if you are having trouble getting it out.
• 7. With the jello side down (marshmallow side up) roll the square into a roll (pinwheel).
• 8. Use dental floss to cut the Jello into 1/2 inch slices. You should get about 10 to 12 pinwheels.
• 9. Serve immediately or chill in the refrigerator until needed.

PINWHEEL COOKIES III

Steps:

• Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
• To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
• Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
• Slice chilled rolls, and bake at 400 degrees F (205 degrees C) for 10 minutes.

FAIREST WHEELS (CHICKEN PINWHEELS)

Steps:

• In medium bowl, combine chicken, lettuce, cheddar cheese, green onions and red pepper.
• Set aside.
• In small bowl, beat together cream cheese, sour cream, and red pepper jelly on low speed of electric mixer.
• Spread 1/3 cream cheese mixture over one side of tortilla.
• Sprinkle with 1/3 chicken mixture, leaving 1/2 inch border at top just covered with cream cheese mixture (so you can seal it closed.) Roll up tightly, jelly roll style.
• Wrap tortilla roll in plastic wrap.
• Repeat with remaining tortillas and filling.
• Refrigerate for 2 hours.
• Trim off the ends and cut each roll into 8 slices, serve cold.

JELLY PINWHEELS

Steps:

• Prepare a 25 x 25 slice tin with a very light spray of cooking oil - you do not want it to taste of oil!
• In a microwave proof bowl add the jelly crystals and cold water
• Heat on high for 1 minute, stir & check if crystals have dissolved, if not heat for a further 10 seconds.
• Add marshmallows and stir lightly into jelly.
• Heat for 15-30 seconds (only until marshmallows just begin to puff up **see below!)
• Using a whisk quickly mix together the ingredients until the marshmallow has completely dissolved.
• Pour into prepared slice tin and set on a level shelf in your refrigerator for an hour or until set
• Remove from the fridge and carefully pull away the mixture from one side of the tin to see if it will come away cleanly.
• Gently lift the set mixture onto a clean dry surface, marshmallow side up.
• If you feel it will catch at the sides of the tin gently run a knife around the edge.
• Begin at one end and with gently roll the jelly with the fingers of both of your hands, keeping the roll as firm and tight as possible.
• Mine always has funny ends - don't worry!
• Set seam side down on bench
• Get a clean piece of cotton about 15-20 cm long
• Slide the cotton under the roll about 1cm from the end and cross it over the top of the roll, pulling the cotton tight until it cuts through the rollup.
• Continue to do this every 1 cm down the roll until you have completely sliced it.
• Display on a plate and serve!
• Keep in fridge until ready to serve, best eaten the day it is made.

TORTILLA PINWHEELS WITH CREAM CHEESE FILLING

Steps:

• Gather the ingredients.
• Place the sour cream and cream cheese in a bowl mix with an electric mixer on low until well blended. Add the green onions, chiles, and cheddar cheese. Beat just until blended. Taste and add salt and ground black pepper, as needed.
• Spread mixture thinly and evenly over tortillas to within about 1/4 inch of the edges.
• Roll each filled tortilla up jellyroll fashion, wrap each tortilla in plastic wrap, and refrigerate if you're making ahead.
• Serve with your favorite salsa or a few different dips. Ranch dressing, guacamole , and sour cream are all good choices. Slice, serve, and enjoy.