Holiday Roll Up

You will need: Cream cheese, Ranch salad dressing (not the dry stuff in a packet, the bottled kind), grated Colby Jack cheese, bacon bits, a dash of tobacco,  and flour tortillas.

Or you can use this to fill small bell peppers or celery if you want to limit carbs.

Alternatively you could make it into a cheese spread for  crackers or as a dip for celery. If it's too thick thin it with a bit of milk or preferably cream. Don't add more ranch, it may make it too salty.

I like it best rolled up in a tortilla and sliced.

Method: to softened cream cheese add enough Ranch salad dressing to flavor the cream cheese and soften it, making it easy to spread. You don't want it runny so don't add too much. To this, add the grated cheese and bacon bits. That's it.

Spread this onto the tortilla, and roll it up, Wrap in plastic wrap and chill for a couple of hours or longer, if you plan on slicing it. Alternatively, if you wish to eat it right away, skip the chilling  and slicing process.

For vegetarians you might try replacing the bacon with imitation bacon.

 For pescatarians try some  chopped shrimp, adding a bit of liquid smoke for a bit of smokiness

Not a fan of bacon? Ham might be a good sub for the bacon.  And chicken, might work too; again I'd add a bit of liquid smoke with the chicken.

When ready to serve, if slicing, place on a festive platter or tray.

I found that the Ranch salad dressing added plenty of salt and flavor, so taste before you add salt or other seasonings.

The beauty of this recipe, if you can even call it that, is that it's easy to make with stuff you probably have on hand.

Enjoy.

Note: you might make it into a cheese ball but if you do I suggest using the dry ranch seasoning so it will form a nice ball. It may be too loose with the prepared Ranch salad dressing.

Pineapple Cheese Salad

You will need:

• one 3 oz box pineapple or lemon gelatin
• 2 cups liquid (water or pineapple juice and water to equal 2 cups)
• one 15 oz can crushed pineapple, drained  ( I use the one in juice vs syrup) 
• 2.5 cups of mini marshmallows
• one 8 oz carton Cool Whip thawed
• 4 oz grated sharp cheddar cheese
• mayonnaise 
• pecans: optional, about 2 oz or more as desired.

Method:

In a saucepan drain pineapple and add enough water to equal 2 cups. Bring to a boil. Remove and add the marshmallows. Stir until they are melted. Add the  drained pineapple and stir to mix.

Pour mixture into a large mixing bowl and place in the fridge to thicken. (It should be thick like egg whites.)

Once thickened remove, and fold in the Cool Whip. Make sure everything is  completely blended. Be sure to fold gently so you don't deflate it.   If you are using the pecans add those now.

Pour into a glass 9x13 dish. (if you use metal it needs to be non-reactive like stainless steel). Not necessary to grease the pan.

Place uncovered in the fridge and chill til set.

When it's set, spread with a thin layer of mayonnaise. Sprinkle with cheddar cheese. Put back in the fridge, covered, until your are ready to serve it.  It will be firm enough to cut into squares.

Cook's notes: I have made this with sugar free gelatin and low fat Cool Whip( to make it lower in calories) with good results.

Garlicky Cheese Melts

When you want/need a quick snack or appetizer:

Spread Ritz crackers with:

• cream cheese
• drop of hot sauce
• sprinkle of garlic powder
• a good pinch of bacon bits
• a nice mound of grated sharp cheddar cheese

Place on a baking sheet and warm in a 350 degree oven until the cheese is melty and warm.

Or put on a plate and nuke at 10% power until the cheese is melty and warm.

These are addictive.  Enjoy.