Page 17 - Florida Sentinel 5-19-17

Recipes
DIPLOMAS WITH A TWIST
This is SO easy and EVERYONE will love them!
Ingredients:
40 fajita sized flour tortillas
4 (8 ounce) packages of softened cream
cheese
4 (8 ounce) packages of sliced meat of
your choice, diced 2 cups shredded cheddar cheese 3 bunches green onions, chopped small
Accent seasoning
Directions:
Mix ALL ingredients, except tortillas, to- gether to make filling. OR USE YOUR FA- VORITE Pinwheel filling recipe.
Spread desired amount of filling onto each tortilla, just as if you were making pinwheels. Roll Up just as if you were making a pin-
wheel ~ DO NOT CUT.
Tie a 6-8 inch length of colored ribbon
(that matches your graduates color scheme) around the middle of the rolled up tortilla to look like a diploma!)
SPREAD YOUR WINGS DIP
Ingredients:
2 (3 ounce) packages cream cheese, softened
1 (6 ounce) can pitted black olives, chopped
1 (5 ounce) jar pitted green olives
3 tablespoons chopped fresh parsley 1/2 teaspoon crushed red pepper flakes salt and pepper to taste
4 tablespoons sesame seeds
Directions:
In a medium size bowl, whip softened cream cheese with a whisk.
Mix in olives, parsley, and red pepper flakes.
Season to taste with salt and pepper.
Spoon mixture into a serving bowl, and top with sesame seeds.
IT’S A WRAP PIZZA
Super fast, delicious, very easy! Tortillas filled with your favorite pizza toppings, and fried like quesadillas.
Ingredients:
2 tablespoons margarine, softened 8 (10 inch) flour tortillas
1 (16 ounce) package shredded
Cheddar-Monterey Jack cheese blend 1/2 cup pizza sauce
4 ounces sliced pepperoni
Directions:
Heat a large skillet over medium-low heat. Spread mar- garine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tor- tilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
I DID IT CUPCAKES
"Graduation cap cupcakes!"
Ingredients:
1 (18.25 ounce) package white cake mix 1 cup water
3 eggs
1/3 cup vegetable oil
12 graham crackers
1 (16 ounce) container white buttercream frosting
1 drop food coloring in school colors, or as desired
6 chewy lemon candy squares (such as Starburst(R)),
or as needed
24 candy-coated milk chocolate pieces (such as
M&M's(R)) in school colors
Directions:
Preheat oven to 350 degrees F (175 degrees
C).
Line 24 muffin cups with paper cupcake
liners in school colors.
Place white cake mix into a large mixing
bowl and beat in water, eggs, and vegetable oil with an electric mixer on low speed just until moistened. Turn mixer speed to medium and beat for 2 minutes.
Pour batter into prepared muffin cups, fill- ing them about 2/3 full.
Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cup- cake comes out clean, 18 to 22 minutes.
Cool cupcakes thoroughly.
To decorate the cupcakes, break graham crackers in half to make 24 2 1/2-inch squares. Place a dab of frosting centered on bottom of
each cupcake and stick a square to the frosting to form mortarboard part of a graduation cap. Frost the top and sides of the graham
cracker squares.
Place 2 lemon candies onto a piece of
waxed paper. Microwave the candies until warm and soft, 5 seconds or as needed.
Roll out the candies on waxed paper to make thin squares of candy. Using a sharp knife or small scissors, cut small tassel shapes from each square.
Place a tassel in the center of each graham cracker square.
Dip marked side of a candy-coated choco- late piece into frosting and place the piece onto the center of the graham cracker square, frosted side up, to cover the end of the candy tassel string.
Refrigerate decorated cupcakes to set the frosting. Store covered.
FRIDAY, MAY 19, 2017 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 5-B