VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes
1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender; drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also just a good homemade salad dressing for your green salads and pasta salads as well.

CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened
1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Note: This is my version of a Kraft Foods recipe.

EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

Note: This is basically a recipe I got from Kraft Foods.

BREAD MACHINE CRESCENT ROLLS

3/4 cup + 2 tbsp warm milk (70 to 80 degrees)
1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast

Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions.  Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).

When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle.  Melt the remaining 2 tablespoons of the butter and brush over the dough's surface.  Cut the circle into 12 wedges.  Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets.  Curve the dough to form crescent shapes.

Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes.  Bake at 375 degrees for 17 to 20 minutes.  Remove to wire racks to cool.

Yield: 1 dozen rolls.