Cranberry Chutney And Peanut Butter Roll Ups Food

CRANBERRY AND DATE ROLL UPS

Steps:

• Preheat oven to 375 degrees F.
• Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
• Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.

CRANBERRY CHUTNEY AND PEANUT BUTTER ROLL-UPS

Steps:

• COMBINE cream cheese and chutney in a small bowl until well blended.
• SPREAD four tortillas with chutney-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight.
• REMOVE from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired.

PEANUT BUTTER ROLL-UP

Steps:

• Spread peanut butter on tortilla.
• Sprinkle with raisins.
• Tightly roll.
• Microwave 30 sec or until warm.

CRANBERRY CHUTNEY AND PEANUT BUTTER ROLL-UPS

Steps:

• Combine cream cheese and cranberry sauce in a small bowl until well blended.
• Spread four tortillas with cranberry-cream cheese mixture to within 1/2-inch of the edges of tortillas. Top each tortilla with a second tortilla. Spread top tortilla with peanut butter, to within 1/2-inch of edges. Carefully roll up the layered tortillas. Wrap each securely in plastic wrap. Refrigerate for several hours or overnight.
• Remove from refrigerator to serve. Unwrap. Slice each tortilla into 4 to 8 slices. Serve with additional chutney for dipping, if desired.

CRANBERRY BUTTER

Steps:

• In a small saucepan, combine the cranberries and the orange juice and bring to a simmer over medium heat. Remove from the heat and allow to soak for 30 minutes. Drain the cranberries in a sieve and chop them finely. When they are cool, combine with the butter and the confectioners sugar and beat with a wooden spoon until completely combined. Pack into small ramekins or roll into a tube in heavy plastic wrap. Refrigerate until needed, then remove from the refrigerator 15 minutes before serving.

GRILLED PEANUT BUTTER AND BANANA ROLL-UPS

Steps:

• Spread peanut butter and mashed bananas over the center third of each tortilla.
• Drizzle with honey and sprinkle with cinnamon. Roll up tortillas, folding ends under to seal.
• Melt butter in a heavy nonstick skillet over medium heat. Saute filled tortillas 2-3 minutes per side or until golden.

CRANBERRY CHUTNEY

Steps:

• In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

PEANUT BUTTER, JELLY & APPLE ROLL-UPS

Steps:

• Microwave tortillas 10 seconds to soften.
• Spread each with a tablespoon of peanut butter and 2 tsp jam.
• Heat oven to 400°F.
• Place 2-3 apple wedges down the center of each tortilla.
• Roll up tortillas.
• Transfer rolls to baking sheet.
• Brush with melted butter.
• Combine sugar and cinnamon in a small cup.
• Sprinkle half of mixture on top of each roll.
• Bake 10 minutes or until golden brown.
• Let cool 5 minutes before eating.