Cranberry-Turkey Quesadillas

 From: Pillsbury Annual Recipes 2007 cookbook

Ingredients:

• 1 package burrito tortillas
• 3 cups shredded pepper Jack cheese (12 oz)
• 6 oz smoked cooked turkey, chopped
• 1/2 cup sweetened dried cranberries
• 2 Tbsp butter, melted
• 1 Tbsp chopped fresh parsley

Heat oven to 400 degrees. On ungreased large cookie sheet, place 4 of the tortillas. Sprinkle 1/2 cup of the cheese over each tortilla. Top each evenly with turkey and cranberries. Sprinkle 1/4 cup remaining cheese over each. Top with remaining tortillas.

In small bowl, milk melted butter and parsley. Brush butter mixture over tops of filled tortillas. Bake 6 to 8 minutes or until cheese is melted and edges begin to turn light golden brown. Cut into wedges; serve warm.

Verdict: Thumbs up! Oh man... these were so tasty! What a great combination of flavors! What I did differently: Well, as I was typing this recipe up, I realized I never brushed the tops with the butter and parsley mixture! Hah! I'm sure that would have been good, but these were great anyway. I also made some of them with mozzarella cheese in case the Bible study girls didn't care for spicy foods.

Ranch Roll-Up Snacks

 From: Pillsbury Annual Recipes 2007 cookbook

Ingredients:

• 3oz cream cheese, softened
• 8 oz ranch sour cream
• 1/2 cup finely chopped broccoli
• 1/2 cup shredded carrot
• 1/4 cup finely chopped red onion
• 4 slices precooked bacon, chopped
• 5 burrito tortillas

In small bowl with electric mixer, beat cream cheese on medium speed until smooth. Beat in dip until well blended. Stir in broccoli, carrot, onion and bacon.

Spread mixture evenly onto each tortilla to edges. Roll up each; wrap tightly in plastic wrap. Refrigerate at least 2 hours or up to 8 hours before serving

To serve, cut each roll into 8 pieces.

Verdict: Thumbs up! Easy to make and these were so yummy to snack on!

What I did differently and what I would do in the future: I couldn't find ranch sour cream, so I bought sour cream and mixed in a packet of ranch dip mix. I would use less onion next time. I love onion but it was a little overwhelming at times with the slices being so small. I did find that the mixture was a little thin at first, so I added more broccoli and carrot until it thickened up some. 

Southwestern Layered Dip

 From: Pillsbury Annual Recipes 2007 cookbook

Ingredients:

• 1 16oz can vegetarian refried beans
• 4 Tbsp chopped fresh cilantro
• 11oz mexican corn in a can with red and green peppers, drained
• 8oz sour cream
• 1 1-oz package taco seasoning mix
• 1/2 cup shredded taco cheese
• tortilla chips

In the bottom of a 9-inch deep-dish pie pan, spread refried beans. Sprinkle three tablespoons of the cilantro over beans. Spoon corn evenly over cilantro. In a small bowl mix sour cream and taco seasoning mix. Spread over corn. Sprinkle with cheese and remaining one tablespoon cilantro. Serve with tortilla chips.

Verdict: Thumbs up! I have bought similar dips at the store that I liked, and this was super easy to put together! The biggest flaw is that it did not taste very good leftover for some reason!

What I did differently: I left out the cilantro because I was making it for Bible study and I knew there would be people who don't like cilantro.