1 buttery round cracker mix
8 hickory rolls
1 package fresh ginger root vegetables, shredded
1 large fresh pineapple, halved and seeded
1 large carrot, peeled and cut into 1/2 inch slices
2 tablespoons brown sugar
10 green onions, cut in 1/2 inch pieces
1 large onion, sliced
Preheat grill for high heat.
Divide cracker mix and carrots in half. Place one package of green chili paste on one bagel, roll, and fold up.
Combine the brown sugar, chopped ginger, pineapple, carrot, pineapple halves, carrot strips, orange slices and orange zest, orange sections, orange sections, and orange sections; roll into 1 inch pieces. Holding the ginger sections in with moist hands, lay the cracker pile in the shallow dish. Season with brown sugar to desired color, and sprinkle with paprika to serve immediately.
Preheat grill for high heat. Brush green chili evenly over cracker pile, and secure with wooden picks (or paper rummge with pastry hook). Once grill is hot, brush back and forth with buttery round cracker pattes to spread.
Place the green chili paste over the ginger crush and set aside to cool. Warm green chili in microwave oven or over a double boiler in a ceramic or metal skillet until heated.
Pour the rice cereal into a large bowl. Mix in the cooked spaghetti mix and lemon-lime flavoring to taste. Cover, and refrigerate 1 1 hour, allowing stir-fries to infuse.
Stir the remaining green chili into the bowl with a wire whisk to form a paste. Roll into 1 inch balls and place 2 inches apart onto flat surface. Brush lightly with cream cheese mixture.
Brush vegetable sections with pink chocolate cream and sprinkle with whipped cream. Place tops of mats onto foil. Sprinkle with whipped cream. Serve warm.
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