In a small mixing bowl, combine the cream cheese, mayonnaise, Cheddar, pimiento, Baby Bam or Essence, and hot sauce, if using, and stir well to combine.

On a cutting board, lay the 2 tortillas flat. Using the rubber spatula, divide the cheesy filling evenly between the 2 tortillas. Spread the filling to within 1/2-inch from the edges of the tortillas.

Lay 2 slices of ham over the filling. Using clean fingers, roll each tortilla into a cylinder shape, rolling as tightly as you can. Using a chef’s knife, cut each cylinder into 1/2-inch slices, or "pinwheels." Serve immediately.

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)

Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.

Store in an airtight container for up to 3 months.

Yield: about 3/4 cup

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.