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These are also great finger food & easy to modify...

Roll-Ups

Cranberry & Feta, Onion & cheese, Blue cheese and nuts, and cream cheese and lox. All use flour tortillas. Burrito size are quicker and make bigger rolls, but any size will do.

Cranberry & Feta:
8oz cream cheese (room temperature)
4-6oz crumbled feta (room temp)
6oz bag dried cranberries(chopped)
Cream the cheeses in a mixer or food processor and mix in cranberries. spread on tortillas and roll tight. wrap in saran and refrigerate or freeze (will keep for 3 months in freezer.) 15 minutes before serving unwrap and slice.

Blue Cheese & nuts
8oz cream cheese (room temp)
4oz crumbled blue cheese (room temp)
4 oz chopped nuts (walnuts or pecans)
Chopped apple (optional)
Same as above

Cream Cheese & Lox
8oz cream cheese (room temp)
3-4tbs sour cream
3-4oz smoked salmon/lox (chopped)
1-2 TBS of capers (drained & chopped if large)
chopped scallion(optional)
1-2tsp lemon juice
Same as above

Cheese and onion
3 large onions - chopped
1 stick butter
8oz cream cheese - cut in pieces
6-8oz shredded swiss cheese
Put onions and butter in frying pan and saute for about 20 minutes until they are limp, but not burned. Stir in cheeses until melted. Spread on tortillas and roll tightly. Wrap in saran and refrigerate overnight.

To serve: Preheat oven to 375. Grease baking sheet. Cut rolls into 1 inch slices. Place upright on baking sheet and bake for 10 minutes or until lightly browned.

Ham Roll Up
diced ham (use either leftover cooked ham or luncheon slices)
diced onions
cream cheese, room temperature
flour tortillas
Stir first three ingredients together. Spread onto tortillas and roll up. Refrigerate. Slice into pinwheels.