FRESH VEGGIE PIZZA

2 tubes refrigerated crescent rolls

2 pkgs (8-oz each) cream cheese, softened
1 cup mayonnaise
1 packet ranch dressing mix
assorted fresh vegetables of your choice, washed, cut up
grated cheese (choose your favorite to go with the vegetables you use)

Press the crescent dough onto the bottom of a cookie sheet that has sides.  Press the dough to close all openings and make a solid dough.  Bake at temperature on directions until lightly browned.

While the dough cools, combine the softened cream cheese, mayonnaise, and dressing mix together until well blended.  Spread over the cooled dough.

Arrange the fresh cut-up vegetables over the cream cheese mixture.  Sprinkle the grated cheese over the veggies.

To serve, cut into squares.

file photo

BLUEBERRY COBBLER SMOOTHIE

• 1/4 cup rolled oats
• 2 tsp ground flax seed
• 1 frozen ripe banana, sliced
• 2 cups blueberries, fresh or frozen
• 3/4 cup unsweetened vanilla almond milk
• 1/2 cup fat free plain Greek yogurt
• 2 tsp maple syrup
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pure vanilla extract

Process all ingredients in a blender until smooth. Divide evenly between two tall glasses.

280 calories each

Basic recipe and photo from Everyday Health a few years ago.

CONFETTI MACARONI SALAD

1 pkg (7-oz) elbow macaroni

3 hard-boiled eggs, chopped
1 cup medium-fine chopped celery
1/4 cup chopped bell pepper
1 pkg (10-oz) frozen peas, thawed
2 tbsp chopped pimiento
3/4 tsp salt
2 tsp sugar
1/2 cup mayo-type salad dressing
2 tbsp lemon juice

Cook the macaroni according to package directions, omitting any salt or butter; drain.

In a large mixing bowl gently combine all ingredients,tossing well.  If necessary, add up to another 1/4 cup mayo-type dressing.  Chill for at least 1 hour before serving.

Yield: serves 6 to 8

This is a file photo for reference only.

MAY YOU HAVE A SAFE AND HAPPY HOLIDAY

HUNT'S BEEFY SKILLET RAVIOLI

Prep 15 min Cook 15 min

1 lb lean ground beef
1 can (26 oz) Garlic & Herb Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes with Sweet Onion
9 oz pkg refrigerated cheese-filled ravioli
2 tbsps shredded Parmesan cheese
1 tbsp chopped fresh Italian parsley

Brown ground beef in a large skillet, drain. Stir in the spaghetti sauce and tomatoes; blend well. Bring mixture to a boil. Add the ravioli to the skillet and spoon the meat and sauce over the ravioli until it is well coated. Reduce the heat, cover and simmer over medium heat for 15 minutes or until the ravioli is tender. Sprinke with the cheese and the parsley.

 

This is a file photo.

HAPPY EASTER

COPYCAT PANERA MACARONI AND CHEESE

Note: This recipe and photo are from Shurgary Sweets

Yield: serves 8

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

Directions:

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

Wishing You A Safe and Happy Holiday!

MOTHER'S DAY

To all the mother's who follow this blog...

GREEN BEANS AND POTATOES WITH BACON

4 tbsp stick butter
1 small sweet onion, cut into thin wedges
1 medium regular red potato, unpeeled, ½-3/4″ dice
¼ tsp. coarse ground black pepper
3 strips crisp-cooked bacon, thinly sliced
½ tsp. finely minced garlic
1½ tsp. dry Hidden Valley Ranch Salad Dressing or Dips Mix (either work)
1 (14.5 oz.) can green beans, drained

In medium saucepan or small frying pan, melt butter. Add onion, potato and pepper. Sauté over medium heat until potatoes are fork tender.

Add bacon, garlic, and Ranch Mix to the mixture; stir to blend.

Fold in green beans and heat through. Simmer, stirring gently occasionally.

Add pepper and salt to taste. I suggest tasting before adding salt as there is salt in the Ranch mixtures.

Note: This recipe and photo were sent to me by a friend.