Friday, May 11, 2012
**I had to come up with some kind of vegetable dish to take to a funeral yesterday. I decided to do this recipe since it has so many fresh cut vegetables. This was a recipe I remember from a Pampered Chef party years ago, but they always use dill to make theirs. I'm not a lover of dill, so I use ranch. I made a second one for our family also, but added some grilled chicken as well. It was DE-Lish!**
Vegetable Pizza Appetizer
1 Pkg. Pillsbury Crescent Rolls
1 8oz cream cheese
1 packet Ranch Dressing powder
3 cups of your favorite vegetables chopped up (I use broccoli, cauliflower, carrots and red peppers)
**As an option, I had some grilled chicken in the freezer that I heated up, cut into cubes and added to the vegetables as well**
Press the pkg of crescent rolls into the botton of a 9x13 baking dish. Bake at 350 degrees for about 10 minutes or until lightly golden brown. Let cool.
In a small bowl, combine the cream cheese and ranch packet. Stir until it is all mixed in well. Spread this over top of the cooked and cooled crescent rolls.
Chop your vegetables up into small pieces. Put them all into a bowl to mix them together well. If you are adding chicken, do so at this point too, so it is all evenly mixed together.
Pour this vegetable mixture over top of the cream cheese. You can then serve immediately just like this, OR I added about 1/2 cup of grated cheddar cheese that was evenly distributed over top of the vegetables, and then I baked it in a 350 degree oven for 5 minutes. I only did this because I thought it would help keep it all together better.
It really was DELISH. Enjoy.
Friday, May 4, 2012
Doesn't this look YUMMMMY?!? It literally took 5 minutes to make, 40 minutes to bake & about 10 seconds to drizzle. Then I ran it over to a neighbor as a thank you gift.
My kids were not happy it wasn't staying home.
This couldn't be easier so get baking & ENJOY!! :)
Cinnamon Roll Loaf
2 canisters of cinnamon rolls - choose your favorite or make your own recipe from scratch
Preheat oven to 350*F.
Butter the inside of a standard loaf pan.
Place the cinnamon rolls, one by one, in the dish vertically (standing on their side). Overlap the rolls slightly at the middle and continue until the loaf pan is filled.
Bake for 30-40 minutes or until golden brown & cooked through. (Make sure it's not still gooey/uncooked inside!)
Drizzle with included frosting.
Serve warm or let cool and enjoy later.
Wednesday, May 2, 2012
Ooey-gooey marshmallow & chocolate chip topped brownies?!? Yes, please!! :)
This is a quick-n-easy upgrade for your favorite brownie recipe. To be totally honest, I'm a brownies-from-a-box kinda girl. Not that I can't make from-scratch brownies! But usually, I'm wanting a treat in a hurry & the box is only $1 minus my coupon & I just don't have the patience... Sound familiar?
Anyway - quick & easy, delicious, ooey AND gooey! YUMMM!!
Marshmallow & Chocolate Chip Topped Brownies
Makes 1 9x13" pan
1 recipe of your favorite brownies
2 cups mini-marshmallows
1/2 cup chocolate chips
NOTE: I would recommend lining your pan with non-stick foil or buttered parchment paper so the marshmallows don't stick to the pan. I didn't remember this step in the photos. I regretted it.
Bake your favorite recipe for brownies.
5 minutes before they're done, remove them from the oven. Sprinkle marshmallows & chocolate chips on top. Add extra if you want. :) Try not to eat any...
Put pan back in oven for 5-10 minutes or until the marshmallows have puffed up & turned golden brown.
Allow to cool slightly, cut & serve.
Accept compliments graciously. ;)
NOTE: These are hard to cut! Use a heated, sharp knife (heat by holding the blade under hot running water) and wipe the blade between cuts. Pretty much plan on losing your first one... but you can eat it to save everyone else from the pitiful crumbliness of it. You're a giver, right?