Fruit Roll Ups Chile Peppers Food

FRUIT ROLL-UPS® CHILE PEPPERS

Steps:

• Use 3 to 4 Betty Crocker Fruit Gushers for each chile pepper. Unroll and remove paper from Betty Crocker Fruit Roll-Ups. Cut in half, separating yellow from red and separating blue from green. Cut each red and yellow piece into 2 squares. Place 3 Betty Crocker Fruit Gushers on square, and shape it around Gushers to look like chile pepper shape. Use green Betty Crocker Fruit Roll-Ups to make stems.
• Sprinkle with chili powder.

FRESH FRUIT ROLL UPS

Steps:

• Mix fruit in a bowl and dress with a little lime or lemon juice to retard browning. Place wraps in a clean towel, place in microwave and heat on high for 30 seconds to soften them. Place a wrap on your cutting board and spread with preserves. Pile 1/6 of your salad near 1 edge of your wrap. Tuck in sides and roll up the fruit in the wrap. Repeat with remaining ingredients.

FRUIT LEATHER ROLL-UPS

Steps:

• Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
• Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
• Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
• Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
• Plum: 5 medium, unpeeled, chopped
• Peach or nectarine: 5 medium, unpeeled, chopped
• Apple: 3 large (Gala or Granny Smith), peeled and chopped
• Strawberry: 4 cups, hulled and chopped
• Raspberry: 5 cups
• Grape: 3 1/2 cups (preferably Concord), seeded if necessary
• Banana: 5 medium, peeled
• Mango: 2 large, peeled and chopped
• Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
• Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
• Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
• Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper

FRUIT ROLL-UP

Steps:

• Mix applesauce and Jell-O.
• Spread in food dehydrator, or a fruit leather tray, or a plastic wrapped tray.
• Dry by your dehydrator's manufacturer's instructions, until no wet spots are left.
• I have used all sorts of fruit puree not just apple sauce.
• Use your favorite flavor of Jell-O.

GREEN CHILE ROLL-UPS

Steps:

• Mix Neufchatel, chiles and cumin until blended; spread onto tortillas.
• Top with remaining ingredients.
• Roll up tortillas tightly. Cut each crosswise into 5 slices.

DRIED FRUIT ROLL-UPS

Steps:

• * For each cup of fruit you will need 1-1/2 tablespoons of sugar.
• Chop peaches, nectarines or plums very fine, being careful to reserve the juice. Place fruit and its juices in saucepan and bring to a boil.
• Boil until candy thermometer reads 180 degrees.
• Cool slightly.
• Put into blender and mix until smooth.
• Return to heat and cook until the mixture has the consistency of a thick paste and is reduced by half.
• Spread fruit 1/4-inch thick on plastic-wrapped trays or cookie sheets.
• Cover pans with a cheesecloth screen, taking care to keep the cheesecloth from touching fruit. Place in direct sunlight for 12 to 24 hours until dry (bring in at nighttime). You can also bake in a 250-degree oven for about 4 hours.
• Put the fruit on a lightly greased cookie sheet or use foil to line tray.
• Fruit rollups are done when edges pull back from plastic and center is not sticky when cooled.
• Ten cups of fruit will cover a 12 x 17-inch tray.
• - - - - - - - - - - - - - - - - - - Serving Ideas : Make dried fruit roll-ups the old-fashioned way.