Make Ahead

Christmas Tree Roll-Ups

Prep Time: 20 Minutes Start to Finish: 2 Hours 20 Minutes 64 appetizers

• 1 package (8 oz) cream cheese, softened
• ½ cup chopped drained roasted red bell peppers (from a jar)
• ¼ cup chopped ripe olives
• ¼ cup chopped fresh basil leaves
• ¼ cup shredded Parmesan cheese (1 oz)
• 4 spinach-flavor flour tortillas (8 to 10 inch)
• Additional ripe olive pieces

1 In medium bowl, mix cream cheese, roasted peppers, chopped olives, basil and Parmesan cheese. Spread mixture evenly over tortillas, spreading to edges; roll up tightly.

2 Press each tortilla roll into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

3 To serve, cut rolls into ½-inch slices. Place olive piece at bottom of each triangle to look like tree trunk; secure with toothpick.

1 Appetizer: Calories 25; Total Fat 1.5g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 50mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Fat Carbohydrate Choices: 0

Kitchen Secrets Short on time? Or making this appetizer for an occasion other than Christmas? Don’t shape the rolls into triangles. Simply cut into round slices and serve, skipping the olive pieces and toothpicks. This recipe can also easily be cut in half for a smaller group.

Make Ahead

Stuffed Mini Sweet Peppers

Prep Time: 20 Minutes Start to Finish: 50 Minutes 32 appetizers

• 16 mini sweet peppers (red, yellow and orange)
• ¾ cup refried beans (from 16-oz can)
• ¾ cup shredded Monterey Jack cheese (3 oz)
• ¼ cup sour cream
• 2 teaspoons taco seasoning mix (from 1-oz package)
• ¾ cup corn chips, crushed
• Chopped fresh cilantro, if desired

1 Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; set aside.

2 Cut each sweet pepper in half lengthwise, leaving stem intact. Remove seeds and membranes. Place halved sweet peppers on cookie sheet, cut side up.

3 In medium bowl, mix refried beans, cheese, sour cream and taco seasoning until well blended. Place mixture in resealable food-storage plastic bag. Cut ½ inch off one corner of bag. Pipe mixture into pepper halves.

4 Top each pepper half with crushed corn chips. Bake 15 to 20 minutes or until peppers are crisp-tender. Cool on cookie sheet 10 minutes. Top with cilantro.

1 Appetizer: Calories 40; Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 4g (Dietary Fiber 1g); Protein 1g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: 0

Make-Ahead Magic To speed up the final prep, make as directed through Step 3. Cover with plastic wrap, and refrigerate up to 6 hours until ready to bake. Top with corn chips, and bake as directed.

Festive Touch Take these over the top by sprinkling a couple pieces of crisply cooked, crumbled bacon on top of the peppers along with the corn chips.