Veggie Pizza

Mmmm... I love veggie pizza. It is one of my favorite things to eat at parties. I had never made it before, though, so I decided to make it for Father's Day BBQ. It turned out to be very very easy and super tasty. Eddie wouldn't eat it because he isn't a fan of crescent rolls as crust, but that was okay with me...more for me to eat!

Veggie Pizza - courtesy Diana's Kitchen

2 packages refrigerator crescent rolls
2 8 oz pkgs. cream cheese -- I used reduced fat
3/4 cup mayonnaise
1 package Hidden Valley Original Ranch Dressing -- (dry mix)
4 to 6 cups chopped vegetables*
1 cup shredded cheddar cheese -- optional
dried dill - 2 pinches (I added)

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes or until golden brown. Combine the cream cheese, mayonnaise and dressing mix (can add chopped chives, dill, a few drops of hot sauce, etc.) and beat until smooth.

Chill to allow flavors to blend.

Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables (and cheese if desired) over all.

Chill for at least an hour.

*There are a wide variety of veggies you can use. Use whatever you have/like. I used broccoli, cauliflower, green onion, and carrots. Other ideas are tomato, cucumber, olives, green onions, pepper (red, green yellow), mushrooms, cucumber, red onion.

Cowboy Caviar

I love this stuff. I like to make it for BBQ because it is so easy and always a crowd pleaser. I took it to the township picnic last week and one of the ladies there commented on what a great "salad" it is. I guess it could be a salad, but I prefer it with chips. I also like to pretend it's healthy.

Cowboy Caviar

1 can Black Eyed Peas (rinsed and drained)
1 can Pinto Beans (rinsed and drained)
1 can Black Beans (rinsed and drained)
1 bag frozen corn (I use Mexicorn)
1 small jar Pimento (drained and diced)
1 medium Onion (diced)
1 cup chopped Celery
1 cup chopped Green Pepper
2 chopped Jalepeno Peppers

Bring the following to a boil and add to the above mixture:
1 teaspoon Salt
½ teaspoon Pepper
1 Tablespoon Water
¾ cup of Cider Vinegar
½ cup Vegetable Oil
1 cup Sugar



Let refrigerate overnight after combining together.
Drain before serving.
Serve with Frito Scoops.

Chicken Wing Dip

I found this recipe on Allrecipes some time ago, but have modified it a little big. It is always a big hit.
2 (8 oz.) pkg. cream cheese
3/4 (or more if you prefer) hot pepper sauce (I use Franks Red Hot)
1 c. blue cheese dressing (ranch if you prefer)
2 c. shredded cooked chicken
1 c. shredded cheddar cheese (or whatever you have on hand)

Preheat oven to 350 degrees. In a medium bowl, stir together the softened cream cheese and hot pepper sauce until well blended. Mix in the dressing, chicken, and cheese. Spread into a 9x13 baking dish. Bake for 30 minutes. If oil collects on top, dab off with a paper towel. Serve with tortilla chips and veggies (I like celery).

**I've also put all ingredients in a crock pot and it's worked out great that way also**

Bacon Pull Apart Bread

I found this online when I was looking for a savory monkey bread. I made this for the Superbowl and it was a huge hit.
12 slices bacon, cooked and crumbled
1/2 c. parmesan cheese
1 small onion, chopped finely
3 cans buttermilk biscuits, each biscuit cut into quarters
1/2 c. butter, melted
pepper to taste
1 c. cheddar cheese, grated

Preheat oven to 350. Lightly grease 10 inch bundt pan. Combine bacon, Parmesan cheese, onion and fresh pepper. Set aside. Dip each biscuit piece into butter. Place 1/3 of the pieces on the bottom of the bundt. Sprinkle half of the bacon mixture over biscuits. Sprinkle half of the cheddar over the top. Repeat layering of biscuits and remaining bacon mixture, and chedar. Finish with last 1/3 of the biscuits. Brush the tops with butter. Bake for 40 minutes or until lightly golden. Cool on a wire rack and then invert onto a serving platter. Serve warm.