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.
0 Comments
INGREDIENTS
1 2-3 lb. fryer or 3 large boneless chicken breasts 3/4-1 ib. spaghetti 1/2 –1 lb. Velveeta cheese 1/2 cup chopped celery 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 small jar chopped pimentos and juice 1 can cream of mushroom soup 3/4 cup chicken broth DIRECTIONS Cook chicken in water until tender, cool. Reserve broth. Cut chicken into bite size pieces. Cook spaghetti in reserved broth and set aside. Mix together spaghetti, chicken, cheese, celery, onion, bell pepper, soup and pimentos. Fill soup can with chicken broth and add to spaghetti mixture. Place in a greased 9x13x2 inch baking dish. Bake at 350 for 35 mins. or until it bubbles. Great served with French bread and a salad. Makes a super easy meal to take anywhere and may also be frozen. INGREDIENTS
1 sm. Red onion, chopped 1 sm. White onion, chopped 1/2 c. Celery, chopped 1/2 tea. Garlic, minced 1 green bell pepper, seeded and chopped 3 cups pumpkin, cut in about dice size pieces 3 cups frozen corn 1 can creamed corn(14oz.) 1 16oz can tomatoes, crushed & puree 1 1/2 cup firm roma tomatoes, fresh and chopped 4 cups chicken stock 1 lb, chicken breast, cooked & chopped 1/4 tea. Black pepper 3 c. cooked rice Salt to Taste DIRECTIONS Spray a large soup pot with Pam. Add onions, celery, green pepper and pumpkin-cook and stir until the pumpkin is tender. Add frozen corn, creamed corn, tomatoes, Roma tomatoes, and chicken stock. Heat to boiling. Reduce to a simmer for 20 mins. Add Chicken, rice and salot and pepper. Simmer 5 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
2 small cloves garlic, smashed 1 teaspoon salt, divided 1/2 cup sour cream or Greek yogurt 1/2 cup mayonnaise 2 tbsp. white wine vinegar 3/4 cup buttermilk 1/2 tsp dried dill (or 1 tbsp. chopped fresh dill) 1 tbsp. finely chopped Italian parsley 1 tbsp. finely chopped celery leaves 1 tsp ground pepper DIRECTIONS Sprinkle the garlic with a pinch of the salt and chop to a paste. In a bowl, whish together the garlic, sour cream or yogurt, mayonnaise and vinegar. Then whisk in the buttermilk and season with herbs, remaining salt, and pepper. Makes about 2 cups. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories
All
|