Fruitcake of the Future

Fruitcake —- the controversial culinary dessert that conjures up more divided opinions than politics. Some find it tasty, colorful and a requisite for a truly nostalgic holiday. The other side? Well, they see it as dense, too sweet, and only a byproduct of yesteryear’s limited food preservation methods. No matter where you stand, it’s a classic and we have a modern recipe for you to try. 

A bit of history:  Hard for us to realize today, but before refrigeration one way to preserve the fruits from the summer in the colder months was in a cake. The summer fruit was dried and cut up, pecans were shelled, and sugar was run through a sieve.  All these ingredients were then baked into a cake that could be stored in a root cellar – many times wrapped in cheesecloth, where the temperatures were cooler. 

With this kind of loving preparation, you can see why the gift of a fruitcake was received with the greatest appreciation.  

Texas has its own unique history with fruitcake – Collin Street Bakery located in Corsicana, has been baking up and selling this notable desert since 1896 when “young German entrepreneur, Augustus “Gus” Weidman, journeyed to the heart of Texas with nothing but a whisk and a dream. “  In 1958 after decades of being a well loved local bakery, owner Bill McNutt expanded into the national and international market by creating a mail-order fruitcake business.  With a world wide market, the central Texas location in Corsicana still serves as the home for Collin Street Bakery.  

I was honored to speak with retired pastry chef Alan Harvey who was recruited from London to work with Collin Street Bakery. “They had  written a story in the magazine British Baker saying they were looking for only the best bakers.  I applied and was hired along with two other UK bakers.”, said Alan.  

 “The McNutt’s- owners of Collin Street Bakery are a lovely family.”  Their dedication to quality is assured by owning their own fruit and pecan orchards.  When making the fruitcakes, every cherry, pineapple, and pecan has to be in exactly the right place.  They also developed a streamlined distribution system to fill the world-wide orders,” added Alan.

You can order their famous DeLuxe Fruitcake by going to:   https://collinstreet.com/products/deluxe-fruitcake

Now to that Futuristic Fruitcake I promised you!  My friend, Kim Neal of Lakeway bakes a fruitcake every year for her father-in-law and the recipe she and I baked together might just change your mind about fruitcake.  Light, flavorful, and with just the right touch of citrus – it’s a heavenly accompaniment to a steaming cup of coffee.  

And did I mention that it is also beautiful?  Baked in a bundt pan, with a drizzle of icing, it earns the honor of being displayed on your loveliest cake stand.  

Spoiler alert:  You may have trouble sharing it with your friends or keeping it until the holidays!

Futuristic Fruitcake

A whole new tasty cake

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 bundt pan

Ingredients

  

Dried Fruit and Liquor

• 3 cups mixed dried fruit cranberries, apricots, fits, plums, golden raisins, currants
• 1/4 cup brandy
• 1/4 cup amaretto

Cake Batter

• 1 cup butter
• 2 cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp orange extract
• 4 large eggs room temperature
• 3 3/4 cups cups all purpose flour
• 1 cup orange juice
• 2 cups chopped pecans and/or walnuts
• 8 oz tub candied cherries
• 1 cup mixed candied fruit finely chopped

Toppings

• 1/3 cup orange juice
• 1/3 cup sugar
• 2 cups powdered sugar
• half and half to thin

Instructions

 

• Preheat oven to 325.  Butter bundt pan well, covering every spot completely.
• Add the dried fruits to the brandy and Amaretto in a microwave safe bowl.  Microwave for 90 seconds and stir.  Let cool.
•  Cream butter and sugar until fluffy.  Beat in the baking powder, salt, and orange extract.  
• Thoroughly beat in the eggs, one at a time.
• Blend in flour and orange juice - alternating.  Begin and end with flour.
• Fold in the soaked undrained fruit, candied fruits, and nuts.
• Spoon the batter into our pan and smooth out the surface.  Bake for about 70-90 minutes.  Test by inserting a toothpick into the center.  When comes out without wet batter it will be done.
• Remove from oven and let cool for 15 minutes.  Then invert onto a plate.  
• Combine 1/3 cup orange juice and 1/3 cup granulated sugar and brush over the entire surface of warm cake.  Let cool completely and set sit at room temperature for 24 hours.
• Add just enough half and half to 2 cups powdered sugar to make a thick glaze.  Let sit for a few minutes until all lumps dissolve.  Spoon the glaze over the surface of the cake.  Let harden and then slice.

Video

Keyword fruitcake, bundt cake, orange

Texas State “Star Mushroom” and a Chef Inspired Risotto

What do the Bluebonnet and the Pecan tree have in common? Well, if you grew up here you know they are official Texas state symbols. Bonus points if you also know the Mockingbird is the official state bird. Like many of you, I have known about these since I was “knee high to a grasshopper”. 

But did you know Texas has a state mushroom? The “Texas Star Mushroom” is  the shape of — you guessed it — a star. Perfect for the Lone Star State! While this mushroom isn’t recommended for consumption, fungi is emerging as a new ingredient in the culinary world. We are going to talk about the history of the state mushroom and then give you a chef level fungi recipe to cook at home. Texicureans are always looking to learn and share in the kitchen! 

The Texas Star Mushroom actually grows on decaying Cedar Elm stumps.  It is also known as the “Devil’s Cigar” due to its shape before bursting with a hissing sound and small puff of smoke into a star.  

So where can you find this rare mushroom?  First known identification was  well over 100 years ago in Austin in 1893.  As late as 2021,  it was spotted on a farm in Round Top, Texas and so began the push to acclaim it as the official Texas fungi.  Scientifically known as Chorioactis, it most commonly grows in central and north Texas.  

Chorioactis is new on the Texas scene as a state icon. After passing the House and Senate, Gov. Greg Abbott declared it as the Official Texas mushroom in June 2021. 

While not considered poisonous, its rarity – one of the rarest in the world, and the lack of research concerning  its health effects, consuming it is not recommended. Fungi as a culinary ingredient have recently become extremely popular due to their health benefits and tastiness.  For our recipe this month – I was so fortunate to prepare an amazing tasty fungi dish with a Certified Executive Chef – Clifton Dickerson.  

With over two decades of experience in the culinary industry, Clifton is Lead Chef Instructor at the Auguste Escoffier School of Culinary Arts in Austin.  He is dedicated to shaping the next generation of chefs through a hands-on, mentorship-driven approach.  

We jumped into the kitchen together and prepared his personal creation:  Creamy Risotto and  Sauteed Wild Mushrooms.  Just that little touch of whiskey and lard render a flavor that will make your heart sing!

So look out Taco Tuesday – Mushroom Monday may be on the horizon!

Creamy Risotto with Sautéed Oyster or Wild Mushrooms

A chef inspired delectable delight

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Course Side Dish

Cuisine Italian

Servings 6

Ingredients

  

Creamy Risotto

• 1 med onion
• 3 oz arborio rice about 1/2 cup
• 4 cups hot chicken stock
• 1/3 cup grated parmesan
• salt and pepper to taste
• 2 tbsp butter or olive oil

Sautéed Wild Mushrooms

• 1 pound oyster or other wild mushrooms sliced into strips
• 1 med shallot diced
• 2 oz lard or preferred fat (butter or EVOO)
• 1 oz whiskey
• garlic puree or garlic paste
• salt and pepper to taste

Instructions

 

Creamy Risotto

• In a large skillet or saucepan, melt the butter or heat the olive oil over medium heat.
• Add the diced onion and sweat them, stirring occasionally, until they are translucent and fragrant: about 5-7 minutes.  Be careful not to brown the onions.
• Add the arborio rice to the skillet and stir to coat it with the fat.  Cook for about 2 minutes, stirring frequently, until the rice becomes translucent around the edges.  
• Begin adding the hot chicken stock to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before  adding more.  This process will take about 20 - 25 minutes.  The rice should be creamy and tender with a slight bite to it.  (Al dente).
• Once the rice is cooked to your desired consistency, stir in grated parmesan cheese to taste and season with salt and pepper.  
• Serve the risotto immediately, garnished with additional grated parmesan cheese if desired.  

Saute Wild Mushroom

• Heat a large skillet or pan over medium high heat.  Add the lard or preferred fat and let it melt until hot.
• Add the wild mushrooms to the hot pan.  Cook them until they start to turn golden brown and develop a delicious flavor, stirring occasionally.  This usually takes about 5-7 minutes.
• Once the mushrooms are golden brown and delicious (GBD), add the diced shallot to the pan.  Saute the shallots until they come translucent and aromatic, being careful not to burn them.  
• Deglaze the pan with the whiskey.  If you like a bit of flare, you can let the whiskey flame up briefly.  (Be cautious!), or simply let it cook out the alcohol. stirring constantly.  
• Season the mushroom and shallot mixture with salt and pepper to taste.  Add a dollop of garlic puree or garlic paste for extra flavor if desired.  
• To serve, spoon the prepared  creamy risotto on a plate and top with the wild mushroom mixture.  Garnish with freshly grated parmesan cheese and chopped parsley if desired.
• Serve immediately and enjoy!

A Soup for the Soul 

Here comes Fall! The illusive cooler breeze, evening fires, and hearty recipes we look forward to every year. October also signals that more family time is near as we approach the holiday season. As Texans, the only thing that can come close to matching our state pride is our individual family heritage. Case and point, Amy Jurica’s dedication to curating the history of the Czech founders in Caldwell, TX.

Since 1999, October has been celebrated as Czech Heritage Month in Texas. As Texicureans, we celebrate the stories of the many different cultures that helped settle Texas. And we always give you a recipe to boot. By mentioning the Czechs, I may have just tingled your taste buds with thoughts of kolaches – but I’m here to expand your palate for one of the largest cultures that settled Texas. Step back in time with my friend Amy and I as we cook warm and time tested sauerkraut soup at the Czech Museum in Caldwell. But first, some history. 

Like many early immigrants to Texas, the Czechs were drawn to less expensive farmland and the promise of a stronger economic future.  They are a Slavic group that traces roots in Texas to Rev. Josef Arnošt Bergmann.  He brought a small group on the several months long arduous trip, arriving in Galveston in March of 1850. He subsequently wrote back to his friends detailing the opportunities Texas held for them. And now Texas boasts the largest Czech population of any state in the United States.  

Although most Czechs brought their Catholic Denomination with them, a large constituency were protestant and established the Evangelical Unity of the Bohemian-Moravian Brethren in North America.  You also may have seen SPJST or  Slovanska Podporujici Jednota Statu Texas halls in rural Texas towns.   SPJST membership is open to everyone, but the organization promotes Czech heritage and culture.

If all this doesn’t make you want to polka, just don your apron and get in the kitchen to make an authentic Czech recipe with us. Bonus points if you turn on some polka music or visit a festival. 

Hailing from Caldwell, Texas, Amy knowledgeably shared the influence and history of her Czech ancestors. You see, Amy’s mother co-founded the Burleson County Czech Heritage Museum. The museum and people like Amy are entrusted with carrying on the Czech stories and traditions for future generations. Full of artifacts used by the early Czechs, it is a glimpse into the lives of this hardy group. I felt honored to listen and learn from Amy. I couldn’t help but think of all of the individual cultures that have contributed to Texas in this same way. That’s why we take y’all on the Texicureans Trail with us! 

And of course, at Texicureans, the conversation always goes back to food.  Here’s where that first bowl of warm soup comes in – have you ever tried Sauerkraut Soup?  A tradition brought from the old country that relied on readily available ingredients, Amy shared her family’s recipe. Soups were an inexpensive way to feed a family and in the Czech Republic, a way to stay warm. But it was clearly a labor of love as we pulled out an antique mandolin kitchen tool they used to shred the cabbage – the star ingredient. 

Practicality aside, this soup will warm your heart. Invite some friends, greet them with Jak se mas? (“How are you?”) and enjoy this age-old soup

Saurkraut Soup

Polevka Na Kyselo Anebo Kysalica

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Course Main Course

Cuisine Czech

Servings 8

Ingredients

  

• 3 potatoes large
• 1/2 cup butter 1 stick
• 1 pint sauerkraut
• 1/2 pound ham or sausage
• 1 pint milk
• 1/2 cup sour cream or to taste
• 1/2 pound bacon
• 1 large onion finely chopped
• 1-2 cloves chopped garlic
• dash msg
• 1 bay leaf
• 4 whole black peppers
• 1 tbsp marjoram
• salt and pepper to taste

Instructions

 

• Boil three large potatoes.  Cover level with water, boil until soft and lightly mash potatoes.  Add milk, butter, some sour cream, and sauerkraut.
• Saute bacon, ham or sausage and onion.  Add to potato and kraut mixture
• Add spices. Bring to a boil.  Ladle into bowls

Video

Keyword Saurkraut, Potato, Soup, Sausage,

Nutrition – it is a broad subject that encompasses numerous ideologies and beliefs.  Our culture and heritage dictate many of these customs,while others are formed from intensive research.  

My personal story was distinctly formed by my Mother’s lifelong interest in nutrition.  A Registered Nurse by vocation, she had a deep belief in the positive effects of quality foods on our overall health.  Fueled by my Dad’s discovery of high-blood pressure at a young age, she avidly explored breaking research on what foods made positive impacts on our health.  

So, what did this look like for our family?  While my friends’ had white bread and whole milk for lunch, I had whole wheat turkey breast sandwiches with skim milk and no sugary desserts.   She shopped “with the hippies” at Wheatsville grocery and brought home fresh fish weekly from Quality Seafood in Austin.  And we had oatmeal every morning!  

Did I mention that we are now planning my Dad’s 100th birthday?  He is a centenarian with clarity of mind, an intense interest in life-long learning, and good friends.  So, although genetics clearly play a huge part in longevity – our fuel, in the form of food can make a difference!

An area of nutrition that I am less schooled in is that of the Vegan, Vegetarian, and Plant-based world.  So, enter in my good friend Victoria Sears to demystify and demonstrate some of this subject matter!  An Attorney by trade, Victoria’s interest was piqued by her Mother’s discovery of dementia at a way too young age.  She has used her legal research skills to delve into this subject which changed her eating style.  

“Plant-based is no animal protein or derivative of an animal of any kind.  But plant-based also tends to mean no refined oils of any kind.  So, the distinction between veganism and plant-based is that vegans are very concerned about the ethical reasons that someone would not eat meat, or a derivative of meat – meaning dairy. Plant-based subscribers are typically more focused on health,” explains Victoria.  She further explains that she is about 90% plant-based and occasionally incorporates fish and oils into her diet.  

Although I personally love meat of all kinds, I constantly learn from Victoria ways to tweak our diet by incorporating some of these concepts into our meals.  

So, of course here at Texicureans, we are about recipes that have been formed by our varied Texas experiences.  Victoria and I prepared an Asian inspired dish using plant-based sausage which is a pea protein base.  Before I lose you on the pea protein base subject – she explains that pea protein (or tofu) has no taste of its own, so it’s the flavoring and preparation techniques in the recipe that makes the difference. 

We began preparing “Chunky Dumpling Salsa” to be used as a dip for steamed dumplings. And the intensity of flavor in this salsa is, well, indescribably amazing!  Can those of us who are meat eaters learn from this recipe?  Yes!  Simply substitute the pea protein with shredded pork, chicken, or shrimp in the dumplings.  Or branch out and try pea protein or tofu!

Chunky Dumpling Salsa

A sensational taste!

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Prep Time 10 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Ingredients

  

• 3 tbsp chopped spring onions
• 3 tbsp chopped coriander
• 1 tbsp minced garlic
• 1/2 tbsp minced ginger
• 3 tbsp chopped roasted peanuts
• 3 tbsp raw or caster sugar (or sugar substitute)
• 5 tbsp light soy
• 5 tbsp rice vinegar
• 6 tbsp chili oil
• 2 tsp toasted sesame oil
• 2 tbsp poke sauce (optional, intensifies the flavor)

Instructions

 

• Mix well and adjust seasoning as desired. Dip dumplings into salsa.

Video

Keyword Asian, salsa, peanuts

Vegan "Meat" Fllled Dumplings

An Asian Vegan Main

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Course

Cuisine Chinese

Servings 8

Ingredients

  

• 1 pkg Brat flavored Beyond Meat Plant Sausage
• 1 oz dried shiitake mushrooms
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely chopped
• 1 tbsp fresh cilantro, finely chopped
• 2 green onions, finely diced
• 3 tbsp0 light soy sauce
• 1 tbsp rice vinegar
• 2 tsp sea salt
• 1/2 tsp fine ground pepper
• 1 lb Napa cabbage (remove a few leaves before chopping to line bamboo steamer)
• 4 green onions, finely chopped
• 3 tbsp sesame oil
• 1 pkg frozen dumpling wrappers

Instructions

 

• Hydrate mushrooms into water for 30 minutes or until they are fully hydrated.  Weigh them down so they are all submerged.  One hydrated, squeeze them out, remove the stems, finely dice them and squeeze.  Make sure all  water is removed.
• Remove the Beyond Sausage from he casing if yo can by not imperative.  Combine the Beyond, shiitakes, cilantro, garlic, green onion, light soy sauce, rice vinegar, salt, and white pepper in a large bowl.  Stir with a spatula until the ingredients are well combined and form a sticky paste.  Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
• Cut 6 - 8 pieces Napa cabbage leaves (just enough to line the steamer) and keep for later.  Cut the rest of the cabbage into small cubes and set aside.  If you don’t have extra extra cabbage leaves, then you can use parchment paper.
• Cut the cabbage into fine shreds.  Then sprinkle 2 pinches of salt onto the cabbage and mix well with your hands.  Allow this to sit for 10 - 15 minutes.  Use a few layers of cheesecloth or paper towel to squeeze out extra water.  Again, be diligent in removing the excess liquid or your dumplings will be soggy.
• Just before wrapping dumplings, add the Napa cabbage, green onion, and sesame oil into the “meat” mixture.  Stir to mix well.  

Wrap

•  Scoop about 1 - 2 tbsp of filling an place it in the center of the wrapper.  Dip your finger into a small bowl of water and wet the outer edge of the dumpling wrapper.  Fold both sides into a half-moon shape and pinch the middle points together.  Hold the dumpling with one hand and start scaling the edges into pleats with the other hand.  Once you have scaled the dumpling, firmly press the pleated side with your fingers to make sure the dumpling is well sealed.  If you put in too much filling and have trouble sealing the dumpling, remove extra filling and fold the dumpling again.
•  If you plan to cook the dumplings immediately, place dumplings onto a well-floured cutting board about a finger width apart.
• f you plan to freeze the dumplings, line a baking sheet with aluminum foil and place dumplings on top.  You will freeze them raw.  Then when ready to cook, you will steam them from frozen.

Cook

• Line the bamboo steamers with Napa cabbage leaves.  Place dumplings into the steamer about finger width apart.  Add two or 3 inches of water into a wok or a large pan that can comfortably fit your steamer.  Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil.  Cover the steamer and cook over high heat for a bout 10 minutes or when the dough looks glassy.  
•  Serve immediately or can be frozen.

Keyword vegan, tofu, dumplings, cabbage

This pie brings back great memories for me!  My mom made it quite often – she always had fresh mint on hand.  I literally thought the recipe had become lost, but I found it at the very back of her card file.

When I made it for my family, it was an immediate success!  The rice cereal crust is light and goes so well with the mint cream filling.  All in all, it’s a summer delight.

Once you make this, it will become a favorite – I promise!  It only requires 30 minutes to set in the fridge.  So, truly a quick make-ahead dessert.

I’d love to hear your feedback!

Watch Video

Mint Cream Pie

Fresh and light -a perfect summer dessert

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

• 3 3/4 cup bite size shredded rice biscuits
• 1/4 cup sugar
• 1/2 cup soft butter
• 2 tsp hot water

Mint Cream Filling

• 3 cups milk
• 3 tbsp finely chopped fresh mint
• 3/4 cup sugar
• 5 tbsp cornstarch
• 1/4 tsp salt
• 1 tbsp vanilla extract
• 1 tbsp butter
• few drops of blue food coloring if desired

Instructions

 

Crust

• Crush cereal in a plastic bag using a pie roller. Combine shredded cereal and sugar.  Add butter and water until uniform. 
• With back of spoon pack crumbs firmly and evenly along bottom and sides of a 9” pie pan.  Refrigerate 1 hour.

Mint Cream Filling

• Scald 1.5 cups milk.  Stir in mint leaves.  Steep 1 minute.  Strain. Pour back in pan.  Add enough milk to make 3 cups and heat until bubbles form at the edges.  
• Mix sugar, cornstarch, and salt together in a small bowl.  
• Add sugar, cornstarch, and salt mixture to the hot milk, a little at a time, stirring until thick enough to coat the back of the spoon. 
• Remove saucepan from heat, and stir tin vanilla and butter.  Pour into shell and chill at least 30 minutes.  Top with whipped cream and sprigs of mint.     

Notes

I don't add the food coloring - but it does make for a pretty showing!

Keyword Mint, cream pie, dessert

Elegant, rich, and definitely fit for a special occasion: This recipe was passed down through the Sam and Margaret Houston family.  It has been published many times – the first thought to be in the 1941 Blue Bird Circle Cookbook.  The Texas Imperial Sugar Company also featured it in several of its publications.

A layer cake can really create the “WOW” factor to end a special meal.  Time-wise, it takes little more than a sheet cake and once you set it on a pedestal cake stand – well, it’s a knock out.  I served it at a family gathering a few weeks ago and received “ooh’s and aah’s!

You can fill it with either the Margaret Lea Houston chocolate icing or a lemon curd.  The Shiny Chocolate Icing completes the yummy desert.  I literally just spooned it on the top and let it run down the sides for a natural look.

Give it a try, and go for the adventure!  After all, that is what cooking is all about!

View the “how-to” video here:

Sam Houston's White Cake

A thick layer cake passed down through the generations

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Course Dessert

Cuisine American

Servings 10

Ingredients

  

• 1 cup butter
• 2 cups sugar
• 3 cups sifted flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 cup water
• 1 tsp vanilla
• 1 tsp almond flavoring
• 6 egg whites

Instructions

 

• Preheat oven to 350 degrees. Cream butter until soft and bright. Gradually add sugar and continue creaming in order to incorporate as much air as possible.
• Combine flour, baking powder, and salt. Sift together 3 times, or stir until blended.
• Add flavorings to milk and water. Alternate adding flour and liquid mixtures to butter mixture. Beat well after each addition.
• Beat egg whites until stiff but not dry and fold into batter. Blend well but do not beat. Pour into three greased and floured 9 inch layer cake pans and bake for 25 minutes. Cool 5 minutes, then turn onto cake racks and remove pans. Wait until cake is cool to frost with Shiny Chocolate Frosting.

Notes

You may fill between the layers with Lemon curd.  

Are you headed on a road trip this Spring Break?

Here’s an easy snack to keep the kids happy or the “kid in you” happy!  Pinwheels have been around for quite some time, but we generally think of them as an appetizer.

Throw them into a soft-sider ice chest that you keep handy and they also provide a snack on the road.

In this video, we show you both the protein version using turkey and the veggie version using cucumbers and fresh dill.

How to change it up?  Add arugula, baby spinach leaves, or even shredded carrots.  This is a snack you can truly use your creativity.

“Happy Trails to you!”  

And on that note – did you know Dale Evans was born in Uvalde, Texas on October 31, 1912?

Travelin' Texas Pinwheels

Protein and Veggie Options

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Prep Time 10 minutes mins

Course Snack

Cuisine American

Ingredients

  

Vegetable Pinwheels

• 4 tortillas (can use whole wheat or 1/2 and 1/2)
• 4 oz cream cheese
• 1 pkg fresh dill
• 2 small cucumbers

Protein Pinwheels

• 4 tortillas (can use whole wheat or 1/2 & 1/2)
• 4 oz cream cheese
• 1 pkg ranch dressing mix (or seasoning of your choice)
• 4 slices sliced turkey (or sliced protein of your choice)
• 4 slices Cheese

Instructions

 

• Spread cream cheese on tortillas
• Veggie: sprinkle on dill, Protein: sprinkle on ranch dip
• Veggie: spread cucumbers evenly over tortilla, Protein: Place sliced turkey evenly over tortilla, follow with cheese
• Roll up tortillas, slice in 1/2, then slice into 1" slices

Video

Notes

You can get creative with these pinwheels - add arugula, baby spinach leaves, or even shredded carrots.  

You can also use burrito size tortillas.

You can finish prep through the rolling up stage, place in a gallon size bag in the fridge, and cut right before packing to leave.  

Keyword snacks, protein snacks, vegetable snacks