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Full Online Book HomeLearning KitchenDesserts - Tortilla - Pumpkin Pie Quesadillas
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Desserts - Tortilla -  Pumpkin Pie Quesadillas Post by :jasonmangrum Category :Learning Kitchen Author :Unknown Date :January 2012 Read :990

Click below to download : Desserts - Tortilla - Pumpkin Pie Quesadillas (Format : PDF)

Desserts - Tortilla - Pumpkin Pie Quesadillas

1 (16 oz.) can pumpkin
1/2 cup sugar
2 teaspoons pumpkin pie spice
8 (6 inch) flour tortillas
1 (8 oz.) package light cream cheese, softened
Cool Whip


Combine pumpkin, sugar, and spice; set aside

Spread cream cheese in an equal amount on each flour tortilla to within a half inch of edge. Do the
same with the pumpkin mixture until all are made.

Heat griddle to a medium heat and spray the griddle with vegetable spray. Place each tortilla filling-side up onto griddle for 1 to 2 minutes and quickly fold in half. Place on a platter and cover to keep warm. Repeat until all are cooked and folded. Cut each folded tortilla in halves or thirds. Top with Cool Whip. Serves 6 to 8.
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3 cups sliced California Strawberries 1/3 cup Sugar 1/4 cup amaretto (almond flavored liqueur) 1/2 cup nonfat sour cream 1/2 cup frozen reduced-calorie whipped topping, thawed 2 tablespoons sugar 1/8 teaspoon ground cinnamon 6 (7-inch) flour tortillas, cut into 8 wedges Butter-flavored vegetable cooking spray 2 teaspoons cinnamon-sugar 2 tablespoons sliced almonds, toasted 2 teaspoons shaved semi-sweet chocolate Combine strawberries, 1/3 cup sugar, and amaretto in a bowl; stir well. Cover and chill 30 minutes. Drain, reserving juice for another use. Combine sour cream, whipped topping, 2 tablespoons sugar, and cinnamon in a bowl; stir well. Cover and chill. Arrange
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1 can pie filling 6 flour tortillas 1 cup water 1 cup sugar 1 stick of butter Preheat oven to 325.Grease square dish. Put sugar, water, and butter in microwave to melt; stir. Spoon pie filling onto the center of tortillas and roll like enchiladas. Place seam side down in greased casserole dish. Pour sugar, water and butter mixture over the rolled tortillas. Bake about 20 minutes until sauce is bubbly and edges of tortillas are barely brown. Serve warm with ice cream
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