Savory Seger Sunday: Veggie Torilla Pinwheels

Veggie Tortilla Pinwheels

This appetizer is always a hit at family gatherings and I’m usually asked to make them wherever we go! With football season finally here - they would be spectacular for tailgating or just to munch on while watching the game.

– 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. :)


Savory Seger Sunday: Broccoli Casserole

I don't know about your family, but our family tends to make the largest dinners on Sunday! I'm trying to help my friend Tricia, over at Once A Month Mom by submitting a couple side dishes for Thanksgiving recipes. (She likes to plan ahead :) So I thought I would go ahead and begin a new series here on Seger Moments for sharing our family recipes - Savory Seger Sunday. Today I'll share Grandma Good's Broccoli Casserole. This stuff is the best around and we gobble it up at every Good holiday gathering! I have begun making it for my family and to take to potlucks. When the weather turns crisp and leaves begin falling off of trees I just crave ithis casserole! I get A LOT of compliments on it too. Sorry I don't have a photo to share - but trust me, it's delicious :)


- 1 large bag of frozen broccoli flowerets
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 3/4 cup of minute rice (not cooked)
- 1/2 cup chopped celery
- 1/4 cup chopped onion
- 2 Tbsp. butter
- 1 bag shredded cheddar cheese


Cook broccoli and rice together according to package instructions. Meanwhile, saute celery and onion in skillet with butter until onions have started to brown. After broccoli and rice is tender, drain excess water with a colander (this step is key for a great texture!) Put broccoli & rice and celery & onion mixture into a 9x13 baking dish. Add cans of soup and stir together well. Place in oven and cook at 350 degress for approximately 30 minutes. When 10 minutes are left, pull casserole out of the oven and top with entire bag of cheddar cheese. Place back in oven and cook for remaining 10 minutes or until cheese has melted.

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