Recipes from Maria's Kitchen
Carrot Pinwheels
Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings, 3 pieces each

Ingredients:
2 Tbsp. PHILADELPHIA Fat Free Cream Cheese, softened
2 Tbsp. KRAFT FREE Peppercorn Ranch Fat Free Dressing
2 flour tortillas (8 inch)
1 cup finely shredded carrots
2 green onions, thinly sliced paprika or ground red pepper (optional)

Directions:
MIX cream cheese and dressing until well blended. Spread evenly onto tortillas; sprinkle with carrots and onions.

ROLL up tortillas tightly; wrap in plastic wrap. Refrigerate at least 30 minutes.

UNWRAP when ready to serve. Cut each roll into 6 pieces. Place on serving plate; sprinkle with paprika.

KITCHENS TIPS
Take a Shortcut: Look for shredded carrots in the produce section of your supermarket. If the shreds are too large, just chop them to make them smaller.

Directions:
MIX cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish.

COAT chicken with mustard; roll in crumb mixture to coat. Place on greased baking sheet.

BAKE at 350°F for 35 to 40 minutes or until golden brown and cooked through, turning chicken over halfway through baking time. Serve warm.

KITCHENS TIPS
Safe Food Handling: Set out smaller plates of hot appetizers and replenish them more often to ensure the food remains at a safe-to-eat temperature.




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