Jellypinwheels Recipes

CHRISTMAS PARTY PINWHEELS

Steps:

• In a bowl, beat cream cheese and dressing mix until smooth. Add red pepper, celery, onions and olives; mix well. Spread about 3/4 cup on each tortilla. Roll up tightly; wrap in plastic. Refrigerate for at least 2 hours. Cut into 1/2-in. slices.

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.

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.

STRAWBERRIES AND CREAM CHEESE PINWHEELS

Steps:

• Combine the softened cream cheese, cinnamon and strawberries and stir until blended.
• Lay your tortillas out flat and spread cream cheese mixture on each tortilla and then roll the tortilla up.
• Wrap in plastic wrap and refrigerate for 2 hours
• When ready to serve, cut into slices about 1-1 1/2" thick.

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.

BACON, CHEDDAR JALAPENO POPPER PINWHEELS

Steps:

• Preheat oven to 350 degrees.
• Mix cream cheese, bacon, jalapenos and garlic salt together in a small bowl and set aside.
• Roll out crescent roll dough and lightly press seams together to form a sheet. (alternatively, you could use a rolled out pizza dough or a crescent dough sheet).
• Layer ingredients evenly on the dough, sprinkle with cheese reserving about a few tablespoons for topping, and roll lengthwise.
• Using a sharp, serrated knife, cut into 1-inch slices and place 2-inches apart on a foil lined cookie sheet. Top with reserved shredded cheddar, if desired.
• Bake for 9-11 minutes, or until bread begins to brown. Oven temperatures can vary, so do use this time as a guideline.
• Allow to cool slightly before plating and serving.

PEANUT BUTTER AND JELLY ROLL-UPS

Steps:

• COMBINE cream cheese and preserves in small bowl until well blended.
• SPREAD tortillas with peanut butter to within 1/2-inch of edges. Top peanut butter with cream cheese mixture, to within 1/2-inch of edges. Carefully roll up tortillas.
• WRAP each rolled tortilla securely in plastic wrap. Refrigerate for several hours or overnight. To serve, remove from refrigerator and unwrap. Slice each tortilla into 4 to 8 angled slices.