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.

Chicken Tortellini Soup

I got this recipe from a mom's board that I frequent. The only change I made was to add a can of diced tomatoes which I think really adds some extra flavor. Both times I've made this, I haven't had the bay leaf and it has still tasted fine. This is a great, quick and healthy dinner for weeknights.

1/2 C chopped onion
1 t minced garlic
1 T cooking oil (I used olive oil)
1 9 oz. package of fresh cheese tortellini (frozen works fine, too)
6 C chicken broth
2 C frozen mixed veggies (I used the mix that's carrots, peas, green beans and lima beans and I used the whole bag-didn't measure)
2 5 oz. cans chunk-style chicken (I just used leftover baked chicken breast, about 1 1/2 breasts)

1 can diced tomatoes (I added)
1 t thyme
1 t parsley
1 bay leaf (didn't use)
1/4 t pepper
grated parmesan or Romano cheese

Cook onion and garlic in oil for 2 minutes.
Stir in tortellini, chicken broth, veggies, chicken, seasoning and pepper.
Bring to a boil.
Reduce heat and simmer for 5-10 minutes

Serve with grated parmesan or Romano cheese on the top.

Sweet Potato Casserole

My sister-in-law found this on Allrecipes and made it for Thanksgiving dinner. It was the best sweet potato casserole that I'd ever had. I highly recommend it.
4 c. sweet potato, cubed
1/2 c. white sugar
2 eggs, beaten
1/2 tsp. salt
4 Tbsp. butter, softened
1/2 c. milk
1/2 tsp. vanilla extract

1/2 c. packed brown sugar
1/3 c. all-purpose flour
3 Tbsp. butter, softened
1/2 c. chopped pecans

Preheat oven to 325 degrees. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13 baking dish. In a medium bowl, mix the sugar and flour. Cut in the butter until the mixture is course. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes or until topping is lightly browned.

Corn Chowder

This is another great winter meal. I adapted this variation from several recipes I found on Allrecipes.com, and mostly from Paula Dean's "Chef Jack's Corn Chowder". It freezes well and tastes great with a good sandwich or some crusty bread.

1 lb. bacon
1 stick butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 c. all-purpose flour
3 c. corn kernals, fresh or frozen
3 c. chicken stock
1 bag cubed hashbrown style potatoes
2 c. half and half
pinch freshly grated nutmeg
kosher salt and freshly ground black pepper

**shredded chicken may be added if you'd like**

Fry bacon in skillet. Take out and drain on paper towel. Melt half stick butter in with bacon grease over medium heat. Add the onion, carrot, celery, and garlic and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned, set aside to cool to room temperature.
Meanwhile, combine the corn, potatoes and chicken stock in a stockpot and bring to a boil. Simmer for 10 minutes. Pour the roux in slowly with the bowling stock whisking as you go so it doesn't clump. Return to the heat and bring to a boil. The mixture should become thick.

Stir the half and half, nutmeg, salt and pepper to taste into the chowder.

Creamy Tomato Soup

It gets very cold here in Minnesota during the winter. There is nothing better than a big bowl of tomato soup and a grilled cheese sandwich. While I don't mind the canned tomato soup, I like to make it a little more special with this version I found in Taste of Home.

1 medium onion, chopped
2 tbsp. butter
2 cans (14 1/2 oz. each) diced tomatoes, undrained
2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tsp. sugar
1/2 - 1 tsp. dried basil
1/2 - 1 tsp. paprika
1 clove garlic, minced
1 pkg. (8 oz.) cream cheese

In a large saucepan, saute onion and garlic in the butter until onions are tender. Stir in tomatoes, soup, milk, sugar, basil, and paprika. Bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately.

Seven Layer Salad

This recipe is from recipezaar. It is a great dish to make for family occasions or for a potluck. So easy, and so yummy.

Salad:
1 bag lettuce
6-8 hard-boiled eggs
shredded carrot
1 bunch green onions, chopped
1/2 c. chopped celery
1/2 c. chopped green pepper
1 (10 oz.) pkg. frozen peas, thawed
3/4 lb. bacon, cooked and crumbled
1 (1 oz.) pkg. shredded cheese, cheddar or monterey jack

Dressing:
2 c. mayonnaise
2 c. sour cream
2 pkg. ranch dressing mix (like Hidden Valley)

Make dressing the night before and refrigerate so the flavors can meld. Layer salad ingredients in a 13x9 dish or salad bowl except the last two. Spread the dressing over the top of the salad making sure to cover the dish completely all the way to the edges. Sprinkle the bacon and shredded cheese over the top. Cover with plastic wrap and refrigerate until serving. Serve chilled.