Veggie pizza...or whatever you want to call it!

I like to make this in the summer and munch on for lunch or even dinner. This is a great thing to take to a large gathering, because it makes a whole cookie-sheet. This weekend, I was hungry for this, but with just two of us it seemed like too much, so I shared it with our neighbors.  Their daughter said it tastes like salad!

My neighbor said the name "Veggie Pizza" was deceiving.  This got me thinking that maybe we should name this something different?  

Comment on the blog post and come up 

with a new name for this dish!  

We will vote on the names submitted and the winner will be mentioned in the blog!  Since we have so many viewers from so many different countries, this will be a way for us to get to know you!  

INGREDIENTS:
2 packages crescent rolls
8 oz. cream cheese-softened
Small sour cream (8 oz)
1 package dry ranch dressing mix
1 cup mayonnaise (I used Miracle Whip)
Finely chopped vegetables as desired.  I used broccoli, carrots and cauliflower (I chopped them in the food processor)
Shredded cheddar cheese

1.  Spread rolls on cookie sheet.  Cook "crust" per directions on package. - Cool

2.  Mix the cream cheese, sour cream, dry ranch dressing and mayonnaise.  





3.  Spread the cream cheese mixture on the cooled crust.  Top with vegetables and cheddar cheese.  Refrigerate and cut into serving size pieces.  

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Blackberry Macaroons

In looking through a cookbook, I ran across this recipe and it seemed like a good little snack.  The Weight Watcher's points are low (1 pt. each) and the carbs are only 5 grams.  All in all, a good snack.  Only problem is I am the only one who likes them, so all those low points aren't good if you're eating 4 or 5 at a time!  Hmmmm...

Ingredients
1 package (14 ounces) sweetened flaked coconut
1/4 cup all-purpose flour
1/4 cup sugar
2 egg whites
1/2 teaspoon almond extract
1 cup blackberries

1.  Preheat oven to 325 degrees. Line baking sheet with parchment paper

2.  Combine coconut, flour, sugar, egg whites and almond extract in food processor or blender (I used my stand mixer).  Process until combined and move to mixing bowl

3.  Gently mash blackberries in small bowl (some chunks may remain). Fold blackberries into coconut mixture, just until combined. (do not over mix)

Hand Model: Kelsey

4.  Shape mixture into 1/2 inch balls, place on prepared baking sheet.

5.  Bake 25-27 minutes or until set.  Remove to wire racks and cool completely.


Serving size 1; Calories 47; Total Fat 3g; Protein 2g; Carbohydrate 5g; Dietary Fiber 1g; Sodium 25 mg

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Redneck Caviar

Thanks to my freeend Vicki fer introducin me ta Redneck Caviar.  It don't make no cent thit a niiiiice laaady from out West in Indianer would be givin me a redneck recipea, but she did an it had done become one of my kin's favorite snacks.

Now this recipea makes a crapload (that is redneck for a lot!).  So you could cut it in half I reckin.  But it do keep in the icebox for a month if you caint eat it all up in one sittin.

INGREDIENTS
3 Cans black-eyed peas (drained)
2 Cans Shoepeg corn (drained) see note below
2 Cans Rotel tomatoes
2 Tomatoes (diced)
2 Green Peppers (diced)
1- 16oz. bottle of Italian Dressing (I use fat-free)

I had never heard of Shoepeg corn before this recipe;
I'm sure regular white corn can also be used.

1 teaspoon garlic powder
1 teaspoon garlic salt

Steps

1.  Mix all ingredients together
2.  Eat with your fingers or corn chips 

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Buffalo Chicken Dip

So when you boil it down and you take away the commercials, half-time show and the fact that you could not care less about the two teams playing...the whole point of the Super Bowl is to sit around and eat fattening snack food and giant subs, right? Right??

Well, you're on your own for the giant sub, but here is a Crockpot Buffalo Chicken Dip recipe that is Super easy and Super delicious. Sure to please all of your game-day guests (who aren't still partaking in their New Year’s Resolution).

Ingredients:

1 bottle Ranch dressing

1 bottle hot sauce

1 8 oz. block of cream cheese

2 cups shredded cheddar cheese

2 cups shredded chicken (or 2 cans of shredded chicken)

Throw everything into the crockpot and heat on low until everything melts together. Serve with tortilla chips.

Enjoy as much as you can before you see Beyonce in her half-time outfit...trust me, after that, you'll probably put down your chip, slowly back away from the dip, and consider braving the cold winter temperatures to go outside for a good 3-mile run.

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Banana-Pecan Muffins

Anyone who doesn't have old-mushy bananas in their kitchen probably: 1) doesn't like bananas, 2) goes to the store every day just to buy 1 banana or 3) is lying.  Well I frequently have old bananas (insert joke here).  I either put them into a smoothie or make muffins.

Is it just me, or is there some nationwide banana conspiracy to get you to buy more bananas?  Yeah, they're cheap, but we all end up throwing them away because they are disgusting when they're mushy!  And don't even get me started on those banana stands!  They may hasten the aging of the bananas by 10 minutes, but they are hardly worth the space on the counter or the $10.00 I shelled out for ours!  That is $10 my kids are never going to see in their inheritance.  At least one of them will get the banana hanger, which I'm sure will appease them.

INGREDIENTS:

1/2 cup butter (1 stick) softened
1 cup sugar.  I used 1/2 cup Truvia instead
2 eggs
3 ripe bananas (which I'm sure you gathered from my rant above)
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup chopped pecans (walnuts would be good too)

1.  Preheat oven to 350 degrees.  Either coat a 12 cup muffin tin with cooking spray, or use cupcake papers.

2.  In large bowl, beat butter and sugar until creamy.  Add eggs and beat until light and fluffy. 

3.  In a separate bowl, mash bananas with fork and add into sugar, butter and egg mixture, stir.

4.  Stir in flour, baking soda and cinnamon, mixing just enough to moisten.  Add pecans.

5.  Spoon batter into muffin cups (really, was this necessary for me to put in here?  Of course you're going to put the batter into the muffin cups, WE'RE MAKING MUFFINS HERE PEOPLE!  What else would you do with the batter?  If you're that incompetent that you didn't know that, you probably shouldn't be around sharp objects either!)

6.  Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.

These are fine to be frozen too and then you can have 1 anytime you want!  Take that banana farmers!

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