Another beautiful harvest day here in central Iowa on this second day of October. Well, I am going to attempt to write for 31 days in a row. As some of you may know – I tried this last year and only wrote for part of the month. Fall Flavors However, this year I think (the key word think) that I am more prepared. Each day I plan to share a little about the farm and a recipe from our table that you might enjoy preparing for your family. This time of year the majority food is finger food and prepared ahead of time. Thanks to Emily we have several freezer meals this year as well.
I will link the 31 posts to this page. So this page will be a table of contents page for the month.
Day Two – Almond Puffs
Day Three – Indian Tacos
Day Four – Soybeans
Day Five – Sub Sandwiches
Day Six – Chicken Noodle Soup
Day Seven – Wordless Wednesday
Now for today’s recipe. Last night we had a Women with Purpose event at church and I made these for part of the refreshments. They are great finger food. I also like to make them during the holidays for a break from the sweets.
16 oz. cream cheese and 8 oz. sour cream
2 Tbsp. Ranch Mix
Mix together and spread on 1 pkg. (12 in.) tortillas. (I use the Sun-Dried Tomato Basil Wraps.)
2 cups fine chopped veggies (carrots, broccoli, cauliflower)
1 cup fine shredded cheddar cheese
½ cup bacon pieces
Spread on toppings and wrap them up. Chill for a couple of hours. Then slice to serve.
Yesterday afternoon the farmer came in the house to see if it was time to slice the wraps! His timing was off. (I did save him the ends.)
Have a great weekend!