Wednesday, December 1, 2010
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Harvest Dill Ranch-style dressing mix
fresh broccoli, chopped
chopped red bell pepper
shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 13 x 18 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 10 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, red bell pepper, green onion and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Friday, May 14, 2010
This is the bread I like to make for Focaccia Sandwiches. It is really easy and really good too.
You will need two tubes of the refrigerated pizza crust. Spray a rimmed cookie sheet with pan spray and roll out the pizza crust to fill the cookie sheet. Poke little indentations with the end of a wooden spoon. Brush the top lightly with olive oil and sprinkle with garlic powder and Italian seasoning
Bake at 375' for about 12 minutes.To make the Focaccia Sandwiches, cut the bread into two rectangles. Spread the Roasted Red Pepper Spread over the bottom and layer with turkey, tomatoes, and spinach as desired. (See photos with the Roasted Red Pepper recipe.) Cut the sandwich into 12 little squares. You can secure the sandwich layers with a toothpick if desired.
Thursday, May 6, 2010
I added a couple tablespoons of lime juice, and garlic salt, chili powder, cumin, and red pepper flakes to taste. The tasting is the best part. Cover and let sit for a couple of hours for the flavors to blend.
Serve with chips and over your Chicken Chimies.
Cook boneless, skinless chicken breasts. I usually boil mine. When they are cool, shred with forks and add to a pan with a couple tablespoons of butter. Season with garlic salt, pepper, cumin and chili powder. Cook for about 5 minutes.
On a warm flour tortilla put some of the chicken and some cheese. Roll up burrito style and set aside. In a large skillet, heat a tablespoon of oil. Over medium heat add the chimies and cook until lightly browned on all sides. This doesn't take long. Put on a pan in a 300' oven to keep warm until time to serve.
We had ours over a bed of lettuce with the homemade salsa and guacamole. Yes, it did taste as good as it looks.
Tuesday, May 4, 2010
This starts off with making a Roasted Red Pepper Dip.
In a food processor, or blender place about 7 oz. roasted red peppers, drained, 1 T chopped basil, (I used oregano, since that was growing in my window garden), and 1 clove of garlic, chopped.
Blend them and add 4 oz. cream cheese. Put in a covered container in the fridge to chill. You can either make your own focaccia bread, or buy a loaf. Slice your loaf horizontally with a bread knife.
Spread the bottom piece with 1/4 cup of Roasted Red Pepper Dip and top with sliced tomatoes.
Add a layer of baby spinach leaves or a spring lettuce mix.
Add a layer of sliced deli turkey or your favorite meat.
Spread the inside of the top bread with more of the Roasted Red Pepper Dip and put on top.
Slice into about 3 inch party sandwiches and serve.Now you are ready to have a party!
Friday, February 12, 2010
Bread Sticks / Pizza Dough Recipe
Mix 1 1/2 cups warm water with
2 teaspoons yeast and
2 tablespoons sugar
Let yeast dissolve for about five minutes until it is foamy.
Mix in 3 1/2 cups flour
1 teaspoon salt and
2 teaspoons olive oil
Mix and knead all ingredients for 3 minutes. Divide into two balls and let set 10 minutes.
Each recipe will make two regular size round pizzas, or one large cookie sheet, family size.
Add sauce and toppings. Bake at 400' for 15 to 20 minutes.
Wednesday, February 3, 2010
These yummy croutons are a good reason to have a salad for lunch.
Thursday, January 28, 2010
Hot Bacon Cheese Spread ~
1 loaf (16 ounces) round bread, unsliced
1/2 pound of bacon, cook till crisp and crumble
8 oz. shredded Colby/Monterey Jack Cheese
4 to 6 ounces grated parmesan cheese
1 cup mayonnaise
1/4 cup onion, finely chopped
1 or 2 cloves garlic minced.
Cut a lengthwise slice from the top of the bread loaf. Take out the center and leave a 1 inch thick shell. cut the unused bread into bite size chunks to use as dippers.
Mix everything else in a bowl and spoon into the bread shell. Put the top back on the bread and place on a cookie sheet.
Bake at 350' for 1 hour. Serve with bread or crackers (I like Wheat thins with this).
If there is any left, you can cover it and put in the fridge. It reheats real well in a microwave.