INGREDIENTS
2 package crescent rolls 8 oz cream cheese, softened 8oz carton Sour Cream 1 pkg. ranch-style dressing mix 4 cups chopped or sliced vegetables · carrots, broccoli, cauliflower, celery, onion, radishes, tomato, bell peppers, etc. 2 cups shredded cheese( cheddar, mozzarella, Monterrey Jack– choose your favorite) DIRECTIONS Unroll the crescent rolls and pat into a 15x10 inch ungreased pan. Bake at 375 degrees for 12 minutes or until golden brown. Cool Mix together the cream cheese, sour cream and dressing mix until smooth. Spread on top of the cooled crust. Top with chopped vegetables. Sprinkle with cheese. Cut and enjoy.
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INGREDIENTS
1/2 (16-oz.) package rigatoni pasta 1 small onion, chopped 2 tablespoons olive oil 3/4 cup chicken broth 2 teaspoons lemon zest 2 tbsp. fresh lemon juice 1 cup fresh snow peas 1 cup matchstick carrots 2 tbsp. chopped fresh basil 2 tbsp. butter 1/2 tsp chopped fresh thyme 3/4 tsp salt 1/4 tsp pepper DIRECTIONS Prepare pasta according to package directions. Meanwhile, sauté onion in hot oil in a large skillet over medium-high heat 3 minutes. Reduce heat to medium. Stir in chicken broth and next 4 ingredients; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced by half. Stir in hot cooked pasta, basil, butter, and thyme. Cook. Stirring occasionally, 2 minutes or until thoroughly heated. Season with salt and pepper. INGREDIENTS
1 lb. kielbasa, sliced into rounds 3 Tbsp. Olive oil 2 med. Yellow onions, chopped 2 carrots, chopped 2 tsp. Minced garlic 5 cups Kale, chopped 1 tsp. Kosher salt 1/4 tsp. Black pepper 28 oz. (2 cans) cannelloni beans, drained 1 bay leaf 7 cups chicken broth DIRECTIONS 1. In a Dutch oven over medium heat, sauté kielbasa approximately five minutes. Remove kielbasa and set aside. 2. Add olive oil, and sauté onions and carrots 5 minutes. Add garlic and sauté 1 minute. Add kale,turn to low heat, cover and let kale steam for 4 minutes. Add salt and pepper, then stir to combine. 3. Add beans, bay leaf, broth and kielbasa. Bring to a boil, then turn heat to low and simmer 10 minutes. Yield: 6 servings Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes INGREDIENTS
10 ripe tomatoes 2 tbsp. olive oil 2 tbsp. butter 1 onion, chopped 1 green bell pepper, chopped 2 carrots, chopped 4 cloves garlic, minced 1/4 cup chopped fresh basil 1/4 tsp. Italian seasoning 1/4 cup Burgundy wine 1 bay leaf 2 stalks celery 2 tbsp. tomato paste DIRECTIONS Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve. INGREDIENTS
1 pound carrots, peeled and cut and chucks 2 cups water 3 cups pineapple juice and /or unsweetened white grape juice 3/4 cup lemon juice Cold water Ice Lemon wedges DIRECTIONS In a medium saucepan combine carrots and water. Bring to boiling; reduce heat and cover. Simmer for 30 minutes or until very tender. Cool slightly; transfer mixture to a blender. Add I cup of the pineapple juice. Cover and blend until smooth. Transfer to a pitcher or plastic beverage container. Stir in remaining pineapple juice and lemon juice. Cover and chill 2 to 24 hours. (Mixture may thicken upon standing; stir in 1 to 2 cups water to desired consistency.) Serve over ice with lemon wedges. Packed with vitamin A and C, this is a great summertime drink to have on hand. Make a double batch and store in the refrigerator up to 1 week. INGREDIENTS
3 CUPS CHOPPED CABBAGE 2 UNPEELED APPLES, CORED & CHOPPED 1 LARGE CARROT, GRATED 2 GREEN ONIONS FINELY CHOPPED 1/3 CUP MAYONNAISE 1/3 CUP BROWN SUGAR 1 TABLESPOON LEMON JUICE, OR TO TASTE. DIRECTIONS In a large bowl, combine cabbage, apple, carrot, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad and mix well. A great source of Vitamin A, Vitamin C, and fiber! |
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