Turkey Pickle Roll-ups

Do you need a super easy roll-up recipe? Then this is that recipe. They take about 10-15 minutes to make and people love them because they taste fresh and light.

Ingredients:

3 (10 inch) soft tortilla shells
Sliced hamburger pickles (in a jar, already sliced rounds)
Oscar Mayer Deli, Oven Roasted Turkey Breast
4 oz. 1/3 less fat cream cheese, softened
Romaine lettuce

Lay out each tortilla. Spread with about 1.5 ounces of cream cheese in an even layer, making sure it reaches the edges. Place 5 slices of roasted turkey on top of the cream cheese. About a third way down the tortilla, place a single layer row of sliced pickles. On top of the pickles, place two romaine lettuce leaves (removing the last inch of stem). Fold the tortilla over so that it is covering the pickles and lettuce and tuck in tight. Then continue to roll forward until the tortilla shell is rolled up completely. Place picks about every inch to keep the pinwheel shape. Slice in the middle between each pick and place on your serving tray.

Pickle Pepper Potato Salad

Every Memorial Day weekend my husband and I go downstate and visit his family at their camps in Oscoda, Michigan. It is great for many reasons, one being that most of his family doesn't live in the Upper Peninsula anymore so we don't see his side very often. It is also very relaxing because we always have amazing warm weather down there (for instance, we had 1/4 inch of snow on the ground the Tuesday before we left in our yard). We always end up having one day where we go out for dinner, and then two days of grilling out. This recipe was one of many created out of items that happened to be on sale at the grocery store. The sweet peppers, sharp cheese and dill combination go together great in this potato salad!

Ingredients:

6 Mini Sweet Peppers (2 red, orange and yellow)
1 c. chopped dill pickles (Milwaukee's)
2 c. red potatoes, cut into quarters and boiled (or smaller)
8 oz. Kraft sharp cheddar cheese, cut into small cubes
2 Tbs. fresh dill, chopped
1/2 c. Miracle Whip, light
1/3 c. yellow mustard

Mix the Miracle Whip, dill and yellow mustard together in a large bowl. Toss in the chopped peppers, pickles and sharp cheddar cheese and mix well. Drain the boiled potatoes that are fork tender and add to the bowl. Mix everything until everything is combined well, cover and place in the refrigerator for at least an hour to cool down the salad.


*Below are a few pictures from my trip. If you haven't been to the area and you live in Michigan, you should really check it out. There are many outdoor activities to explore, a river boat ride, different vineyards that you can tour, it really is a fun place to relax!

"Sushi" Ham Roll-Ups

 

(Picture above is from the Lake Placid vs. Jaws themed birthday party)

Ingredients:

White bread, crust cut off (the whole loaf, save crust for PB2 and Jelly French Toast Bake)

String cheese, unpackaged (I used Bakers, Light)

Carrot sticks

Dill pickles

Onion and chive cream cheese spread

Thin sliced deli ham

Using a rolling pin, roll each piece of white bread out. Cut the carrots and pickles the same length as the bread, and then quarter each lengthwise. Cut each piece of cheese in half Spread a thin layer of cream cheese on top of the slice of bread.Place 1-2 pieces of ham on top, leaving a small edge. Place a piece of carrot, cheese and pickle together at one end of the bread. Roll up like you would a pinwheel, until the seam is faced down. Repeat for the remainder of the "sushi" rolls. I like to refrigerate them overnight so that they are easier to slice. At least refrigerate for an hour or more.

Simple Pickled Beets

Ingredients:

2 c. Roasted Beets, cut 1/4 inch thick
3/4 c. white vinegar
1/4 c. red wine vinegar
1/4 c. water
1 1/2 tsp. salt
1/4 c. sugar

Place the beats in a mason jar. Combine all of the above ingredients (minus the beets) in a small saucepan. Heat on high until you reach a rolling boil and remove from heat. Pour the vinegar mix on top of the beets. Let the liquid cool before placing the lid on the jar. Then refrigerate for 1-2 days before eating. The beets last for up to a month in the refrigerator.

Baked Pickle Pockets with a Spicy Ranch Sauce

Ingredients:

30 wonton wrappers

3 1-inch pieces of sliced pickles

salt 

cooking spray

1/2 c. Ranch dressing

1/4 c. thick and creamy Frank's hot sauce

1 Tbs. creamy horseradish

2 Tbs. pickle juice (from the jar of pickles)

Preheat your oven to 350 degrees. Lay tinfoil down on a baking sheet and spray with non-stick cooking spray. Fill a small bowl with water and set aside. Place one wonton wrapper on a flat surface. Put one piece of pickle on the wonton wrapper. Wet your finger and run the water along two joining edges of the wonton. Fold the non-wet side over the pickle and press the sides together (forming a triangle). Wet your finger again and run along the edges of the top of the triangle. Fold down the sides to form a rectangle. Place seam side down on the tinfoil. Repeat for the other 29 wontons. Spray the top of the wontons and sprinkle with salt. Bake for 13 minutes in the oven. While they are baking, prepare the sauce by mixing the Ranch, Frank's hot sauce, horseradish and pickle juice together. Put in your serving bowl. Remove the wontons from the cookie sheet and serve immediately.