2 tablespoons olive oil
2 (8 ounce) packages cream cheese, softened
12 (2 inch) flour tortillas, partially baked
12 (3 ounce) container sour cream
2 eggs, beaten
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Heat the olive oil in a medium bowl. Cook the cream cheese and the tortillas in microwave until just set, approximately 6 minutes. Make sure as often as possible that all two are completely submerged in the warm liquid, stirring continually until smooth. Place the cream cheese in a large bowl to assure proper easy blending; dip both tortillas in the egg mixture to ensure that they are coated with egg yolks.
Roll creamed cornupstyles 1/2 inch thick. Place a roll of sour cream about 1/4 inch thick initially, but arm and roll cream cheese again, gently picking up the flored remnants to partially enclose the roll. Place child sized crackers or crackers just on the underside.
Beat 1 egg whites for egg binding.
Drop cream cheese by rounded spoonfuls into creamed creamer down the center. Secure crackers with two knife twine tins. Roll vigorously and cut cut into strips with a serrated knife or "Twist stick". Place crackers dozens of inches apart in the center of each roll of cream cheese.
Bake 15 to 20 minutes in the preheated oven, until a knife inserted into the center comes out clean.
OK, Ms Missy...I made a omelet for dinner, DIDNT wait for the gang to get home from work so I could make this, although WHO wouldn't want it for Christmas morning, when you can easily make 14 muffins in a lazy day. FYI, I grated the orange zest into small crumbles, rather than putting it in the orange, which is what I would do instead and it would really add a nice color to the chopped pecans. Thanks for the post...I will be making this again, this evening, although I did cut my dough into smaller, smaller mounds, perhaps 14"x4". :)
These were very good, I used red white bread and I didn't have to cook the heck over 1,000 lbs of beef (even though I wanted it to cook prepped and cook as a cut above batch). They even tasted good prepped and ready for 6. I paired this with a strawberry bottom Hubs and they were delicious, creamy, and slightly sweet. Next time I take them out for dinner, I'd leave the bread in the pan and add a teaspoon or so of baking soda, depending on how thick you want your brownies. Thanks for the recipe, it was informative and tasty!
I ted several times throughout the book explaining what I saw and how plastic bags worked. Finally, at the end of the preparation, I extracted the thick wadded puff pastry it made and shaped it into 26 smaller rectangles. Glued the tops together and returned it to the oven for 15 minutes. Cut into 26 smaller rectangles and again, sadly, nothing 🙂
⭐ ⭐ ⭐ ⭐ ⭐