​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.
 

INGREDIENTS
1/2 lb. sweet peas
1 1/2 T sesame seeds
1 1/2 T peanut oil
2 T dry sherry
1/2 cup thin sliced radishes
1/4 t sugar
pepper and salt to taste
 
​DIRECTIONS
Heat sesame seeds until lightly toasted, about two minutes over low heat.
 
Raise heat to high, add sweet peas and cook about 3 minutes.
 
Add sherry, cook another few minutes.
 
Add remaining ingredients and cook just to heat through.
​
Serve immediately

INGREDIENTS
6 Tab. Softened unsalted butter
2 Tab. Softened cream cheese
1 tea. Fresh lemon zest
1 Tab. Minced fresh chives
Salt & Pepper to taste
Tabasco to taste
18-36 fresh radishes, cut in half if large, left whole if small
 
DIRECTIONS
Mix together the butter, cream cheese, chives, lemon zest, salt and pepper in a small bowl. Arrange the radishes around the Chive butter.
 
Makes 36 hors d’oeuvres

You can also spread the butter on thin slices of pumpernickel & make open face sandwiches