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.

Crash Hot Potatoes

When I found this recipe, I knew I had to try it for three reasons: 1) because I LOVE potatoes. 2) because most everything I've made from PW turns out AWESOME. 3) they were quick and simple. These turned out to be fantastic! I've only made them with dried rosemary, but you could honestly use any herb you want fresh/dried, doesn't matter. I urge you to try these at your earliest possible convenience. Your mouth will thank you.

Crash Hot potatoes- Pioneer Woman

Small round potatoes (like new potatoes)
Olive Oil
Kosher Salt
fresh cracked black pepper
Rosemary (or other herb)

Bring a pot of water to a boil. Add washed potatoes and cook until tender. On a sheet pan, drizzle olive oil. Place the potatoes on the cookie sheet leaving plenty of room between each potato. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of the crushed potatoes with olive oil. Sprinkle with Kosher salt, fresh cracked pepper, and herb of choice.
Bake at 450 for 20-25 minutes or until golden brown.

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.

Banana Split Salad

I got this recipe from my sister-in-law and made it for the first time for the Father's Day BBQ we went to yesterday. It was a big hit, and I will be making it again. It is almost like a dessert than a salad. I love the pink color and would probably make this for a bridal shower or baby shower.
Even better than the taste is the ease of preparation!

Banana Split Salad

1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts

Blend milk and whipped topping and then add the rest. Chill for at least 3 hours.

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.