Raisin Apple Tortilla Roll Ups Recipes

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

RAISIN-APPLE TORTILLA ROLL-UPS

Steps:

• In a small bowl, combine cream cheese and honey.
• Mix thoroughly.
• Stir in raisins and apples.
• Divide raisin-apple-cream mixture evenly among four tortillas.
• Sprinkle with cinnamon sugar.
• Roll tortillas up.
• Place tortillas seam-side down on a microwave-safe plate.
• Heat each roll in microwave on half power for one minute or until warmed through.

APPLE-RAISIN EGG ROLLS

Steps:

• In a large skillet, saute the apples, raisins and cinnamon in butter until tender. Combine the cornstarch, juice and honey until smooth; stir into apple mixture. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool. , Place 1/4 cupful of apple mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining apple mixture and wrappers. Let stand for 15 minutes., In an electric skillet, heat 1 in. of oil to 375°. Fry turnovers, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with ice cream.

FESTIVE TORTILLA ROLL UPS

Steps:

• Blend all ingredients together, except tortilla shells.
• Spread on shells, roll up (jelly roll style) and wrap in plastic wrap.
• Put in fridge for two hours or overnight.
• Cut into slices and enjoy.

CINNAMON RAISIN PINWHEELS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.