Fiesta Pinwheels + CMAs + Cubbies

Good Morning!  Were you glued to the TV last night like us?  We were up way too late watching the Cubs win!!  Such an exciting game!  My husband watches a lot of baseball (and sports in general) so I've being keeping up with the playoffs, but I really like to tune in when it's for all the marbles.  So I stayed up with him and I was happy the Cubs were finally able to get it done and break the curse.  I also watched the CMAs and they were so good too!  Loved hearing all the old, classic songs and seeing so many of my favorites from the past.  There were many songs that brought me back in time.  Some that I remember my dad playing on his 8 track or record player as a child, other's I remember during my high school days.  I grew up watching movies like Urban Cowboy and Cole Miner's Daughter, so every time I see Loretta Lynn I think of that movie.  Loved seeing the Oak Ridge Boys singing Elvira (I mean who doesn't like singing...giddy up oom poppa omm poppa mow mow...right?) and the tribute to Dolly was so good.  I thought of weddings I attended as a child and the band at the reception playing country music.  Our first dance at our wedding was a country song too.  And Brad and Carrie are always so cute to watch.  It was a feel good night for sure! 

Now, let me get back on track and on to today's post...

We were invited to a Halloween party and I needed an appetizer to bring, so it was a perfect opportunity for me to try a new version of pinwheels.  These are so easy to make and always a hit.  Seems like they are always one of the first empty platters, because they are so easy to grab and walk away.  No need for a plate with these, just pick a few up and pop them in.  I've had a recipe from my mom for years that I usually make, but decided to try a new version.  I got his from a friend and when I looked at the ingredients, it has almost the same ingredients that I use to make seven layer dip, so I knew I would love these!

Fiesta Pinwheels

Ingredients

• 1 package (8 ounces) of cream cheese, softened
• 1/2 cup of sour cream
• 1/4 cup of thick picante sauce
• 2 tablespoons taco seasoning
• Dash of garlic powder
• 1/2 cup thinly sliced green onions
• 1 can (4.5 ounces) of chopped black olives, drained
• 1 cup finely shredded cheddar cheese
• 8 flour tortillas
• Salsa for dipping

Method

1. In a medium size bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth.
2. Stir in olives, cheese and green onions.
3. Spread about 1/3 cup evenly on each tortilla.
4. Roll up jelly-roll style and refrigerate for about 2 hours.
5. Slice into 1/2 inch pieces.
6. Serve with salsa.

Hope you enjoy! 

And now we'll all have Elvira lyrics stuck in our head all day...my heart's on fire for Elvira...

Happy Thursday :)