CRUST
Roll of pizza crust or crescent rolls
SAUCE
2 (8oz) pkg. cream cheese
2/3 cups mayo
1 1/2 Tbsp. dry Haily Ranch dressing
TOPPING
Any raw vegetables, chopped
Bake crust 15 minutes until golden brown. Cool. Mix cheese, mayo, and Ranch dressing. Spread over crust. Sprinkle veggies over cheese mixture. You can sprinkle more of the dry dressing. Veggies-celery, bell peppers, carrots, onion, tomato, broccoli, and cauliflower.
This is a great veggie pizza and you can use low fat mayo and Lite-ranch dressing if you can find it in the packs.
Sunday, October 17, 2010
Veggie Dip
1 Cup of Mayonnaise
1 pt of sour cream
2 TBS dill weed
1/2 tsp Tabasco sauce
1 tsp Lowery's seasoning salt
1 tsp garlic powder
2 TBS of fine chopped onions
1 TBS of Worcestershire sauce
1 pt of sour cream
2 TBS dill weed
1/2 tsp Tabasco sauce
1 tsp Lowery's seasoning salt
1 tsp garlic powder
2 TBS of fine chopped onions
1 TBS of Worcestershire sauce
Oreo Cookie Dessert
And of course Susan's favorite
OREO COOKIE DESSERT
1 16 oz package of Oreo Cookies
2/3 Cup melted butter
8 oz cream cheese
1 16 oz container of Cool Whip
1 Cup powdered sugar
1 large box of instant chocolate pudding
Crush Oreo cookies. Set aside 1/2 cup of crushed cookies. Mix remaining crumbs with melted butter. Press into the bottom of a 9 X 13 pan. Refrigerate one hour.
Mix cream cheese, powdered sugar and half the Cool Whip. Spread over cookie layer and refrigerate one hour. Mix pudding according to directions on the box. Spread pudding on top of the cream cheese layer. Let it set for about 15 minutes and top with remaining Cool Whip. Sprinkle with remaining cookie crumbs and refrigerate.
OREO COOKIE DESSERT
1 16 oz package of Oreo Cookies
2/3 Cup melted butter
8 oz cream cheese
1 16 oz container of Cool Whip
1 Cup powdered sugar
1 large box of instant chocolate pudding
Crush Oreo cookies. Set aside 1/2 cup of crushed cookies. Mix remaining crumbs with melted butter. Press into the bottom of a 9 X 13 pan. Refrigerate one hour.
Mix cream cheese, powdered sugar and half the Cool Whip. Spread over cookie layer and refrigerate one hour. Mix pudding according to directions on the box. Spread pudding on top of the cream cheese layer. Let it set for about 15 minutes and top with remaining Cool Whip. Sprinkle with remaining cookie crumbs and refrigerate.
Favorite Food Processor Pie Crust
My favorite food processor pie dough from The Ultimate Southern Living Cookbook
It never fails me. Their recipe calls for shortening but I prefer unsalted butter ever since I heard Martha Stewart suggest it.
1 Cup of flour
1/4 tsp salt
1/4 Cup unsalted butter or shortening
1/4 Cup ice water
Process flour and salt in food processor, pulsing 3 or 4 times or until combined. Add shortening or butter pulsing 5 or 6 times or until mixture is crumbly. With processor running slowly add ice water one TBS at a time. Process just until pastry begins to form a ball and leaves sides of bowl. Chill 30 minutes. Roll pastry to an 1/8 thickness on a lightly floured surface. Place in a 9 inch pie plate. Trim off excess pastry edges. Fold edges under and crimp. For baked pastry shell, prick bottom and sides of pastry generously with a fork and bake at 425 for 10-12 minutes or until golden.
It never fails me. Their recipe calls for shortening but I prefer unsalted butter ever since I heard Martha Stewart suggest it.
1 Cup of flour
1/4 tsp salt
1/4 Cup unsalted butter or shortening
1/4 Cup ice water
Process flour and salt in food processor, pulsing 3 or 4 times or until combined. Add shortening or butter pulsing 5 or 6 times or until mixture is crumbly. With processor running slowly add ice water one TBS at a time. Process just until pastry begins to form a ball and leaves sides of bowl. Chill 30 minutes. Roll pastry to an 1/8 thickness on a lightly floured surface. Place in a 9 inch pie plate. Trim off excess pastry edges. Fold edges under and crimp. For baked pastry shell, prick bottom and sides of pastry generously with a fork and bake at 425 for 10-12 minutes or until golden.
Chicken marinade
* 1 teaspoon fresh ginger, Fine sliced
* 2 cloves garlic
* 1/4 cup lemon juice
* 2 tablespoons brown sugar
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 1 green onion, chopped
Total Time: 4 3/4 hrs
1. 1 Combine marinade ingredients.
2. 2 Place in glass bowl or dish that will hold chicken in single layer.
3. 3 Add chicken; let marinate a minimum of 4 hours, turning occasionally.
4. 4 May be left in fridge, covered overnight.
5. 5 Remove chicken from marinade.
6. 6 Grill chicken on barbecue, basting with marinade at intervals, bake 30 to 45 minutes in 350 F degree oven or until cooked through.
* 2 cloves garlic
* 1/4 cup lemon juice
* 2 tablespoons brown sugar
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 1 green onion, chopped
Total Time: 4 3/4 hrs
1. 1 Combine marinade ingredients.
2. 2 Place in glass bowl or dish that will hold chicken in single layer.
3. 3 Add chicken; let marinate a minimum of 4 hours, turning occasionally.
4. 4 May be left in fridge, covered overnight.
5. 5 Remove chicken from marinade.
6. 6 Grill chicken on barbecue, basting with marinade at intervals, bake 30 to 45 minutes in 350 F degree oven or until cooked through.
Cauliflower Soup-Weight Watchers
Contributed by Dorothy Pitt
Cauliflower SOUP:
1 small head of cauliflower
1 cup rice cooked in 2 cups water
saute some onion in a little oil i use butter add chopped cauliflower sorta small pieces..saute this for a bit..in soup pot add this to the cooked rice and 2 cans chicken broth..add a little water if needed..simmer till cauliflower is tender..serve with Parmesan cheese
Cauliflower SOUP:
1 small head of cauliflower
1 cup rice cooked in 2 cups water
saute some onion in a little oil i use butter add chopped cauliflower sorta small pieces..saute this for a bit..in soup pot add this to the cooked rice and 2 cans chicken broth..add a little water if needed..simmer till cauliflower is tender..serve with Parmesan cheese
Copycat Picante Sauce
Copycat Picante Sauce
1-28 0z can of tomato sauce
28 oz water
1 medium yellow onion
2 Fresh jalapeno peppers, with seeds minced
1/4 White vinegar
1 tsp of salt
1 TBS dried onion flakes
1/2 tsp garlic powder
Bring all ingredients to a boil in a saucepan over medium to high heat. Reduce heat and simmer for 30 minutes or until thick. Remove from heat and cool. Store in an airtight jar in fridge until serving
1-28 0z can of tomato sauce
28 oz water
1 medium yellow onion
2 Fresh jalapeno peppers, with seeds minced
1/4 White vinegar
1 tsp of salt
1 TBS dried onion flakes
1/2 tsp garlic powder
Bring all ingredients to a boil in a saucepan over medium to high heat. Reduce heat and simmer for 30 minutes or until thick. Remove from heat and cool. Store in an airtight jar in fridge until serving
Buckeyes (Photo courtesy of Susan Garman)
* 1 1/2 cups peanut butter
* 1/2 cup margarine or 1/2 cup butter
* 1 lb powdered sugar
* 1 teaspoon vanilla
* 1 1/2 cups chocolate chips
* Crisco
1. 1 Mix peanut butter, margarine or butter, powdered sugar, and vanilla in bowl (It helps to soften the margarine).
2. 2 Shape into 1" balls.
3. 3 Refrigerate balls.
4. 4 Meanwhile, melt chocolate with a bit of crisco (so the chocolate will harden. Without crisco, chocolate will remain soft.) in double boiler.
5. 5 Insert toothpick into refrigerated balls and dip into chocolate, leaving small area resembling a buckeye.
6. 6 Cool on wax paper and store in refrigerator or freezer
Fool proof chocolate fudge
* 3 cups (18 oz.) semi-sweet chocolate chips
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* Dash salt
* 1/2 to 1 cups chopped nuts (optional)
* 1 1/2 teaspoons vanilla extract
* LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
* MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
* CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
* MICROWAVE METHOD
* COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* Dash salt
* 1/2 to 1 cups chopped nuts (optional)
* 1 1/2 teaspoons vanilla extract
* LINE 8- or 9-inch square pan with foil, extending foil over edges of pan.
* MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.
* CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
* MICROWAVE METHOD
* COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
Asparagus Casserole
We usually make this for holiday dinners.
* 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
* 1/2 cup butter (melted, I use smart balance light)
* 2 cups cracker crumbs (I use ritz light)
* 1/2 lb cheddar cheese (I use 2%)
* 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
* 1/2 cup chopped pecans
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Mix cracker crumbs and melted butter together.
2. 2 In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. 3 Cover with Soup.
4. 4 Sprinkle with pecans.
5. 5 Top with remainder of cheese.
6. 6 Cover with remainder of cracker crumbs.
7. 7 bake 20 minutes at 350 degrees. (I bake about 30-35)
* 1 (15 ounce) can asparagus, drained well (the recipe calls for a Large can, so it is bigger than 15 oz. or you may want to use 2 15 oz. cans)
* 1/2 cup butter (melted, I use smart balance light)
* 2 cups cracker crumbs (I use ritz light)
* 1/2 lb cheddar cheese (I use 2%)
* 1 (10 3/4 ounce) can cream of mushroom soup (I use 98% fat free)
* 1/2 cup chopped pecans
Prep Time: 15 mins
Total Time: 35 mins
1. 1 Mix cracker crumbs and melted butter together.
2. 2 In baking dish, place a layer of 1/2 the buttered crumbs, 1/2 cheese, and a layer of asparagus.
3. 3 Cover with Soup.
4. 4 Sprinkle with pecans.
5. 5 Top with remainder of cheese.
6. 6 Cover with remainder of cracker crumbs.
7. 7 bake 20 minutes at 350 degrees. (I bake about 30-35)
Dirt Dirt Cake
1 large box vanilla pudding(instant)
1 bag Oreo cookies
3 cups Milk
1 (4oz) cream cheese, softened
1 large cool whip
1 cup confectioners sugar
Blend oreos in blender or put in a ziploc bag and mash up.
Mix together milk, Cool whip, pudding, softened cream cheese, and sugar. Layer mix and cookie crumbs in large bowl. Save enough crumbs to put on top to make it look like dirt. You can add jelly worms coming out of the top for kids. They love this. Keep in the refrigerator until all is eaten.
1 bag Oreo cookies
3 cups Milk
1 (4oz) cream cheese, softened
1 large cool whip
1 cup confectioners sugar
Blend oreos in blender or put in a ziploc bag and mash up.
Mix together milk, Cool whip, pudding, softened cream cheese, and sugar. Layer mix and cookie crumbs in large bowl. Save enough crumbs to put on top to make it look like dirt. You can add jelly worms coming out of the top for kids. They love this. Keep in the refrigerator until all is eaten.
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