Flautas

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1/2 cup diced shallots
• 8 ounce fresh Portobello mushrooms, dice
• 1 teaspoon of each: oregano, thyme, dill
• 8 ounce feta cheese
• 4 ounce ricotta cheese
• 8 inch flour tortillas

DIRECTIONS

Over medium heat, heat olive oil in a large skillet. Toss in shallots and mushrooms and sauté for 2 minutes. Add oregano, thyme, dill and stir for 3 minutes. Add a sprinkle of salt and sauté until mushrooms are brown. Remove from heat.

In a large bowl combine the feta and ricotta cheeses with the sautéed shallots and mushrooms, mixing well to form a paste.

Lay one tortilla flat on a cutting board. Spoon two heaping teaspoons of mixture into a line across the tortilla. Roll the nearest end over the mixture and keep rolling until the tortilla is in the shape of a flute. Close the tortilla using a wooden toothpick as a straight pin to hold the tortilla shut. Do the same for remaining tortillas.

Place a skillet filled to a depth of 1 inch with canola oil over medium high heat. When the oil gets hot turn the heat down to medium and fry the flautas on each side until golden brown. This should take no more than 1 to 2 minutes total. When done place in paper towel to drain excess oil. When cool enough to touch, carefully ease out toothpicks and serve.

DIPPING SAUCE RECIPE:

2 cups fresh mint
3 dried dates, pitted
2 tablespoons freshly squeezed lemon juice

Put all ingredients in a blender or processor and puree to form a smooth uniform dipping sauce. Will keep for 2-3 days in refrigerator.

Chocolate Cheese Fudge

INGREDIENTS

• 1/2 pound Velveeta cheese, sliced
• 1 cup (2 sticks) butter
• 1 teaspoon vanilla extract
• 1 cup chopped nuts
• Two 16-ounce packages confectioner's sugar
• 1/2 cup cocoa

DIRECTIONS

1. Melt cheese and butter together over medium heat in saucepan.
2. Remove from heat, add vanilla and nuts.
3. Sift together sugar and cocoa in large bowl. Add cheese mixture. Use hands for final mixing!
4. Remove candy from bowl with hands and roll into balls. Add skewers.
5. Refrigerate for 30 minutes and enjoy!

Pumpkin Spice Whoopies

INGREDIENTS

Cookies
• 1 cup canned pumpkin
• 1/3 cup butter, softened
• 1 pkg. 2 layer size spice cake mix
• 2 eggs
• 1/2 cup milk
• 1 recipe Marshmallow-Spice Filling (below)


Marshmallow-Spice Filling

• 1/2 cup softened butter
• 8-oz package softened cream cheese
• 2 cups sifted powdered sugar
• 1/2 of a 7oz jar marshmallow cream
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

DIRECTIONS

Preheat oven to 375°. Line a cookie sheet with parchment paper or foil, grease foil, is using. Beat pumpkin and butter on medium speed until smooth. Add cake mix, eggs and milk -- beat on low speed until combined. Beat on medium speed. Drop by heaping tablespoons 3" apart onto prepared cookie sheets.keep remaining batter chilled. Bake in preheated oven to 15 minutes or edges are lightly browned. Carefully transfer to wire rack and cool -- repeat with remaining batter. Cool cookie sheet and line with new parchment or foil. Place cookies in layers separated by waxed paper in an airtight container, cover. Store at room temperature for 24 hours. Prepare MARSHMALLOW FILLING up to 2 hours before serving. Spread about 2 1/2 tbls filling on flat side of cookie, top with second cookie. Repeat with remaining cookies. Serve immediately or cover and chill for up to 2 hours. To prepare MARSHMALLOW FILLING. Beat together butter and cream chese until smooth. Add 2 cups sifted powdered sugar, half of a 7 oz jar or marshmallow cream, 1 tsp vanilla and spices. To STORE. Place unfilled cookies in layers seperated by waxed paper in an airtight container. Cover. Freeze for up to 1 month. Thaw, fill and assemble. 379 cal. 19g fat. 49g carbs.