Tuesday, July 24, 2012

National Junk Food Day

July 21 is National Junk Food Day. Because the next day was my son's birthday, and he loves the occasional night of snack food dining, I decided to wait. Okay, so we didn't celebrate Junk Food Day on Junk Food Day, but doesn't every day hold the honor of being a junk food day? Well, at least in some form? ;)

The good news is my birthday boy loved the snacks, and that's the most important thing!

I can't count how many potlucks or get togethers I've gone to where someone brought tortilla rollups. Such a simple and pretty thing, but I've never made them before. This offered me the perfect opportunity to correct that.

Tortilla Rollups

One container vegan cream cheese
5 green onions, chopped
2 small cans of chopped black olives
1/4 fake bacon bits
2 T. black bean salsa (see below)
1 t. cumin
2 garlic cloves, chopped
Hot pepper sauce, to taste
Flour tortillas

Soften the cream cheese in a bowl. Add the remaining ingredients, except for the flour tortillas, and blend well. Spoon some of the mixture on a flour tortilla and roll up. Place seam side down on a plate, and stack them on top of each other. Cover and chill. Before serving, slice into rounds.

Black Bean Salsa

2 cans black beans, rinsed and drained
2 tomatoes, chopped
1/2 c. red onion, diced
One green pepper, chopped
1/2 a jalapeno, seeded and chopped
2 garlic cloves, chopped
Handful of cilantro, chopped
3 T. lime juice
2 T. vegetable oil
1-1/2 t. hot pepper sauce
1/2 t. salt

Mix all of the ingredients in a large bowl, stirring to mix well. Cover and refrigerate until ready to serve. Serve with tortilla chips.

Don't buy the canned stuff. This bean dip rocks!

Tex Mex Dip

3 green onions, chopped
One can vegetarian refried beans
One can corn, drained
One package Daiya Pepperjack
1/2 c. beer
One package taco seasoning mix

Mix all the ingredients in a medium sized pot on medium heat. Stir occasionally until everything is mixed well and heated through. Serve with tortilla chips.

Spicy Cheese Crisps

1/2 c. vegan butter, softened
One package Daiya Pepperjack
2 c. whole wheat flour
Pecan halves

Beat butter, cheese and flour together until well mixed. Cover and chill overnight. Shape into balls and place on a cookie sheet. Use a glass to smash the balls into flat rounds. Top with a pecan half. Bake at 350 for 15 minutes, or until browned slightly. Let cool. Enjoy!

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