Snacks

Greek Tortellini Salad

1 orange bell pepper, cut into bite size pieces
1 yellow bell pepper, cut into bite size pieces
½ red onion, thinly sliced
1 English cucumber, cut into spears and then quartered
16 ounces cherry tomatoes, halved
½ cup sliced Kalamata olives, divided
4 ounces feta cheese, crumbled
½ (19 ounce) package tortellini

Greek Salad Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon black pepper
1 teaspoon granulated sugar

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Pork Pocket Pasties

Ingredients

  • 1 pound bulk pork sausage
  • 2 cups frozen hash browns, thawed
  • 1 large carrot, finely chopped
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 4 pita breads (6 inches), halved
  • 1 tablespoon butter

Directions

  • Crumble sausage into a large skillet; cook over medium heat until no
  • longer pink; drain. Add the hash browns, carrot, onion, salt and

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Taco Pizza

  • 1 lb. ground beef
  • 1 envelope taco seasoning mix
  • 2 (8 oz.) cans Pillsbury crescent rolls
  • 1 (16 oz.) can refried beans (I used the jalapeño kind)
  • 2-3 cups shredded cheddar cheese or Mexican blend
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 4 green onions, chopped
  1. Heat oven to 375 degrees.
  2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.

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Cinnamon Sugar Pretzels

1 (16 oz) bag pretzel twists

⅔ cup vegetable oil

½ cup sugar

2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.

Source Picture on Pinterest with no link

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