Veggie Tortilla Pinwheels

Ingredients:
– package of 8-10 burrito sized flour tortillas
– 1 small can of chopped black olives
– 1 package cream cheese
– 1 package ranch salad dressing mix
– 1/2 cup chopped celery
– 1/2 cup chopped green or red bell pepper
– 1 bunch chopped green onions
– 1 tsp. red pepper flakes
– handful of chopped jalapeno peppers (optional)
– 1/4 cup chopped cooked bacon (optional)

Mix cream cheese and salad dressing mix together until well blended. Add in rest of ingredients and mix in blender on low speed until well blended. Using a baker’s spatula, spread medium amount of mixture onto one flour tortilla – be sure to smooth it out! Roll tortilla into a “wrap-up” and cover with plastic wrap. Continue with rest of tortillas, wrapping each in plastic wrap individually. Store in refrigerator for at least two hours or until ready to serve. Remove from refrigerator and remove plastic wrap from each wrap-up. Cut width-wise into pinwheels and place on serving platter or tray. Sprinkle all over with fresh or dried parsley flakes.

Makes about 30 – 40 pinwheels. Expect no leftovers.

1 (16 ounce) package confectioners’ sugar, sifted
red food coloring
yellow food coloring
green decorators icing (i just use pretzle sticks to make the stem)

Directions
1Melt butter in a large bowl and add a few drops of yellow and red food coloring, until mixture has a nice orange color.
2Add the peanut butter and confectioners sugar and mix together until a doughlike consistency is reached. (This means that when the dough is nice and stiff and it gets hard to add any more sugar, to let it go at that).
3Shape dough into small balls shaped like pumpkins; make ridges on the pumpkins with a toothpick.
4Add a small amount of green decorators icing to the top of each pumpkin for a stem.
5Refrigerate, if desired, to allow pumpkins to firm.
6Serve on a plate lined with toasted coconut and Halloween decorated cookies, if desired; these also look good on top of cupcakes.