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Desserts & Snacks

Pesto, Arugula and Mozzarella Rolls

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This, super simple recipe, is just delicious. Pictured above with wadds of bacon and a giant cup of tea, it goes well with an awful lot of things. Yesterday, I served these rolls with My ‘traditional ribs’ and it was a quite pleasant pairing. Plucked from the BBC’s Good Food web site, it isn’t My usual experiment and see what happens kind of dish. Having a mere four ingredients, anyone can whip these up in minutes. I think this is a good one to teach to kids, since it doesn’t require cooking and can be jazzed up with just about anything. If You are looking for a quick, satisfying snack, or if You need something that can be made well ahead of having company over, this one is a winner. Serves 8, or half that many hungry teenagers.

Supplies Needed: Knife and cutting board(if You are using fresh Mozzarella blocks)

Ingredients:

4 – 10 inch Tortillas
1 cup – Pesto
1  – 12oz block of fresh Mozzarella cheese, sliced thinly
6-8 cups – Arugula

Prep:

Lay out a tortilla and spread 1/4 cup of pesto all over it. Add cheese to half and spread arugula evenly. Roll it up, starting from the cheesy side and slice for serving, or refridgerate for later. Yeah, that’s it.

Notes:

Shredded mozzarella nullifies the need for any pre-assembly prep.

The original recipe called for two sheets of lahvash flat bread instead of tortillas.

Adding bacon, thinly sliced pastrami, or some such thing makes this into more of a meal than a snack food.

Experiment! Such a simple flavor combination goes well with a lot of different things.

 

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TING-A-LINGS!

Ting-A-Lings © Andor

The greatest and simplest crunchy, chocolatey treat out there! Thank You Grandma Stennes!

Supplies Needed: Double Boiler, a very Large Bowl and a Roll of Wax Paper.

Ingredients:

Wheaties, a 1lb package of sweet chocolate chips, half a square of baker’s chocolate or dark chocolate(about half a regular Hershey bar size), and a dash of Salt.

Prep and Cooking:

Over low heat, melt the chocolate in a pot, adding the salt once it’s partially melted. You will need to stir it a lot, to keep any from sticking to the pan and burning. Put the cereal into a large bowl. Once You have an even texture to Your chocolate, pour it over the cereal and mix vigorously. Allowing the chocolate to completely cover all of the flakes. Spoon it out, dropping each spoon full onto the wax paper and let them set in a cool place. Once the chocolate has hardened, They are ready to be devoured!

These are always around during Christmas time at My Mom’s house. They are good any time though, and if using larger portions of dark chocolate, it becomes an oddly healthy delight. Try mixing in some chili pepper powder for a spicy flare to this classic recipe.

See comments for My Mom’s notes on making this.