Salami & Cream Cheese Roll-Ups by CK
8 oz hard salami, sliced very thin
8 oz cream cheese, room temperature
1/2 green pepper, sliced thin
Place a piece of plastic wrap on a clean surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. Roll out the cream cheese into an even layer rectangle shape, about ¼ inch thick. Remove the top layer of plastic wrap and lay out the salami on the cream cheese layer until all the cream cheese is covered. Lightly press the salami into the cream cheese to make it stick. Place another plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the slices of green pepper randomly all over the cream cheese. You may add other veggies, but make sure you don’t over fill!! Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap out of the way and carefully begin rolling. Roll the salami over the cream cheese, being careful not to leave any air space and use the plastic wrap to pull it tight as you work. After it’s all wrapped up like a log, secure the plastic wrap around it. Refrigerate for at least 4 hours. Cut the roll-up slice thin and place on a cracker.
Magic Pickle Dip by CK
8oz cream cheese, room temperature
6 dill pickle spears, diced
2 oz thinly sliced dried beef, chopped.
Mix together until combined. Chill until ready to serve.
Pecan Sticky Bun Pull-Apart Bread by GKT
8 cinnamon roll (1 can from refrigerated section)
8 oz. cream cheese
1 tsp. cinnamon
2 Tbsp. sugar
½ c. firmly packed light brown sugar
2 Tbsp. butter, melted
2 Tbsp. honey
Pecans
In a bowl, add 8 oz. of cream cheese, 1 tsp. of cinnamon and 2 Tbsp of sugar; mash with fork. Take one cinnamon roll and flatten on floured surface, put the cream cheese frosting on it. Repeat with remaining cinnamon rolls. Stack cinnamon rolls and cut in half. (Easiest to stack in groups of 3 or 4) In a separate bowl, mix together 2 Tbsp. of butter, 2 Tbsp. of honey and ½ c. brown sugar; melt in microwave. Pour into prepared loaf pan and top with pecans. Place stacked cinnamon rolls cut side down in pan and bake 50 minutes. Remove from oven and immediately invert from pan and let cool. Serve warm.
Option B: Use caramel sauce instead of butter, honey and brown sugar. Just place caramel sauce in bottom of loaf pan and top with pecans.
