Recipes From Living the American Backwoods Cabin Life

Anytime Roll Up Appetizers

I've made these easy roll ups for Christmas and brought them to our neighbors house for a Super Bowl party this month. They are always a hit and always gone by the end of the night.

Here are some of the characters in this recipe. There will be a link at the bottom of this post to print the recipe.

The colorful character in this recipe is the peppers. Choose the colors that match the party. Are you making them for Christmas? Use red and green bell peppers. Are you making them for Easter? Use spring colors like yellow and orange bell peppers. For Super Bowl, I was cheering on the Falcons, so I used more red bell peppers than green. It didn't work though - the Falcons lost.

Anyways, you need a cup of finely chopped bell peppers.

Then you take two green onions and finely chop them up.

Mix the peppers and onions together.

Take one package of ranch dressing mix and add to the two 8 ounce packages of softened creme cheese.

Mix well.

Add black pepper and stir.

Take one of your five flour tortillas and...

...spread with the creme cheese mixture.

Sprinkle the pepper mixture...

...until covered like this.

Roll up tightly.

Place on plastic wrap...

...and roll up tucking the ends under.

Repeat with remaining four flour tortillas, then place in the refrigerator for at least an hour or until it's close to party time.

Slice into bite size pieces. I separated the layers with wax paper so they wouldn't stick to each other.

Yum!! Enjoy watching these babies disappear!!

    Anytime Roll Up Appetizers

By Debi VanDyke | Cabin Cleaver
in Appetizers

Web Page

Prep: 10 minutes                      Level: Easy
Refrigeration: 1 hour +             Makes: about 35 roll ups

  • 2 – 8 oz. packages creme cheese, softened
  • 1 package ranch dressing mix
  • Ground Black Pepper
  • 5 flour tortillas
  • 1 cup finely diced bell pepper (see my note below)
  • 2 green onions, sliced fine
Thoroughly mix the creme cheese, ranch dressing mix and the black pepper together until smooth.

Mix the peppers and green onions together.

Spread the creamy mixture on the tortillas, and then sprinkle over the creamy layer the vegetable mixture. Roll up tightly in plastic wrap and refrigerate at least an hour.

Before serving, slice the roll ups into small wheels and place on a serving platter. 

Note: You can get creative with your bell pepper colors. At Christmas time you can use red and green, in the spring or summer yellow and orange. So many possibilities and so yummy!

Pork, Cabbage and Apples in the Slow Cooker

I love cooking with my cast iron, but I also love cooking with my slow cooker. 
This was so yummy. Not only did my taste buds jump for joy, my nose did too (or at least twitched) at the smell of apples and pork cooking all day throughout the house. There's just something about the pairing of apples and pork...

If you don't have any of this in the house, you'll want to get you some.

Okay here we go. As always there will be a link at the end of this for you to print the recipe if ye be so inclined. And for the record, I adapted this recipe from an old Rival Slow Cooker Cookbook I picked up at Goodwill. (Psst...there are great cookbooks there for cheap.)

I took 4 pork loins and put them in a glass baking dish and salt and peppered each side of the loins.

Then I brushed on some of that Kitchen Bouquet...

...on both sides of the loins. Set aside.

I sprayed my crock pot insert with cooking spray then added four cups of shredded cabbage.

I cored and diced 3 to 4 apples and added it to the cabbage mixture. You don't have to peel the apples.

Add a half of a small onion chopped.

1/4 teaspoon of ground cloves

1 bay leaf

1/4 cup sugar

1 cup water

2 tablespoons cider vinegar

2 teaspoons salt

Mix it up...

...and go get them prepared pork loins.

Place them on top of the cabbage mixture,

cover things up with the lid,

and cook on Low for 8 hours or on High for 4 hours.

Comfort food!

Pork, Cabbage and Apples in the Slow Cooker

Print Recipe

Prep: 15 minutes                                  Level: Easy
Cook: Slow Cooker                               Serves: 4

  • 4 pork loins
  • Kitchen Bouquet
  • 4 cups shredded cabbage
  • 3-4 apples, cored and diced
  • 1/2 small onion, chopped
  • 1/4 teaspoon ground cloves
  • 1 bay leaf
  • 1/4 cup sugar
  • 1 cup water
  • 2 tablespoons cider vinegar
  • 2 teaspoons salt
Season loins with salt and pepper and then brush each side with Kitchen Bouquet; set aside. Put cabbage, apples and onion in prepared slow cooker. Add the rest except the pork loins. Mix together well. Arrange loins on top of the cabbage mixture. Cover and cook on Low for 8 hours or on High for 4 hours.