Veggie Pizza

This is one of my favorite apps.


1 package crescent rolls
1 package cream cheese
2 tbls Miracle Whip
1/2 package of Hidden Valley Ranch powder mix


Chop lots of veggies (I use a food processor) below are my favs:

• carrots


• broccoli


• cauliflower


• green peppers

Once chopped set aside.

Mix: Miracle Whip, cream cheese, ranch powder mix

Roll crescent rolls flat
Bake a little less that the package recommends (you all know your ovens so base "a little less" on your knowledge) and let cool

Once the crust has cooled spread the cream cheese mix evenly and top with chopped veggies.

Refrigerate for an hour and and cut into bite size pieces.

Sausage Stuffed Jalapenos

With football season here, I thought a yummy appetizer recipe was in order. My husband loves these, and they've been a hit with friends too.

Sausage Stuffed Jalapenos

* 1 lb. ground pork sausage
* 1 (8 oz.) package of cream cheese, softened
* 1 cup shredded parmesan cheese
* 1 lb. large fresh jalapeno peppers, halved lengthwise and seeded (it is best to use plastic/rubber gloves for this process)
* Ranch dressing (optional)

Directions:

1. Preheat oven to 425 degrees.

2. Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.

3. In a bowl, mix the sausage, cream cheese, and parmesan cheese. Spoon about 1 tablespoon of the sausage mixture into each jalapeno half. Arrange stuffed halves into baking dishes.

4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Oreo Truffles

This is probably the most requested recipe I have. They are easy and so delicious! I got the recipe from another blog I love, Bakerella. After making them myself, I have a few things I always stick to, so the basic recipe plus my suggestions are below. Enjoy!

Oreo Truffles

1 package Oreo cookies (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
milk and white chocolate bark

1. Finely crush all but 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency.

2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.

*At this point, I put them in the freezer for a bit to harden while I melt the chocolate.

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can then drizzle the white chocolate over the top.

5. Once dry, refrigerate and enjoy!

Helpful hints:
*You can crush the 7 remaining cookies and sprinkle them on top as a garnish.
*The best chocolate I have found for melting and dipping is at Fry's. It is the Kroger brand chocolate bark, and found in the baking aisle.
*I like to melt the white chocolate and place it in a Ziploc bag. Snip off one corner and drizzle over the top!
*You can use mint Oreos too!
*You can do this with Nutter Butters as well! You would use an entire package of Nutter Butters, minus 5 cookies.
*It is fun to get creative with them! I have made them in different shapes, including egg-shaped for Easter. I dipped them in chocolate and then drizzled pastel colored candy melts over them.

Baja Fish Tacos

I made these and the family loved them...even Grandma! They were super easy with this shortcut...I used fish sticks. I like the lightly breaded sticks from Trader Joes, but I know that there are other yummy ones. For a side I made refried black beans.

What you'll need for the tacos:
cabbage
shredded cheese
tortillas (flour or corn)
pico de gallo

Prepare fish sticks as directed on box

Baja Sauce:
Makes 1 1/2 cups

Ingredients
1/2 cup sour cream
1/2 cup mayonnaise
1 small jalapeño pepper, seeded and diced
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro

Preparation
Combine all ingredients; stir well.

Bon Appetit!!

Soft Pretzels

This recipe comes from another great site I love to visit, The Smitten Kitchen. The boys and I love soft pretzels so I thought we would give them a shot at home. They came out really good! They are pretty easy to make, just a little time consuming. The down side is that they don't keep well, and are best eaten right away. I wrapped some up and tried freezing them, so I will let you all know if that works out. Enjoy!

Makes 16 full-sized or 32 miniature

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

Walnut Crusted Chicken

So I made this recipe awhile ago for a picnic. It is always hard to come up with an easily portable protein to take to a picnic or bonfire or a concert in the park. And it is nice to switch things up from the usual sandwiches. I made it the night before and then just served it cold with some dipping sauces. It was very easy and pretty delish. Figured with summer and all it would be a great recipe to share for all those summer picnics...although do Zonies even go on picnics...to hot right?? I can't believe I can even forget that.

8 medium chicken breast halves boneless and skinless
1 C. walnuts
1 C. dry breadcrumbs
1 t. salt
1/4 t. ground red pepper
2 eggs

In a food processor or blender, blend walnuts with 1/2 of the bread crumbs until finely ground. Place mixture in a bowl and add remaining bread crumbs, salt and red pepper. Mix well.

Beat eggs in a pie plate (or shallow dish)

Cut each chicken breast into 2 pieces. Dip the chicken pieces into the egg and then roll it in the walnut crumb mixture. Place chicken pieces on a cookie sheet that been sprayed with non stick cooking spray. When you have finished all the chicken spray a light coating of the spray on the chicken.

Bake for 25-30 minutes, until chicken is brown and golden and the juices run clear.

Cool chicken and refrigerate. Serve with dipping sauce.

Ranch, BBQ sauce, any one really...here is a recipe for a Honey Mustard dipping sauce.

3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.

Raspberry-Topped Lemon Muffins

I got this recipe from Mauri's cousin, who is always making tasty treats! These muffins are so good!

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

1 1/2 1/2-pint containers (about) fresh raspberries

Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

Makes approximately 14 large or 56 mini muffins.

*If you do not have buttermilk on hand, you can make some by taking 1 tsp. white vinegar or lemon juice, and adding enough milk to make one cup. Let it sit for 5 minutes before using.