Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, July 19, 2014

Jalapeno Popper Pinwheels

I saw these on Pinterest – but added my own little “spin” on them by adding cumin, some cheese and a dash seasoning salt.  They were very tasty and the perfect little appetizer to share with friends.  Mildly sweet and definitely savory; the jalapeno’s give them a little “kick” that is very satisfying. Enjoy!
1 Package of Refrigerator Crescent Rolls
4 oz. can diced jalapeno’s
8 oz.  Cream Cheese, room temperature
8 oz. mozzarella cheese
1 tsp. sugar
1 tsp. ground Cumin
Dash of Seasoning Salt to taste
Drain the jalapenos and chop them into smaller pieces.  I used about 3 of the 4 ounces.  You can use more or less depending on how spicy you’d like them.
Mix the cream cheese, sugar, cumin and seasoning salt until smooth.  Fold in the jalapenos and cheese.
Preheat the oven to 400 degrees.  Unroll the crescent rolls.  Using a rolling pin, roll them together to form one solid rectangle.  Spread the cream cheese mixture evenly over the crescent rolls.
Roll long side to long side.  Cut into rounds.  Should make approximately 24 pinwheels.
Bake for 12 minutes at 400 degrees.  They are best served when warm.

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