Cold Veggie Pizza
This is a wonderful appetizer to take to a holiday gathering. It is very easy to make and can be made a few days ahead of time. It does well when traveling. It is very light and easy to carry. There are only a few ingredients and everyone loves it.
Start with a package of crescent rolls and more than one if you are making it for a bigger party. They work best on a cookie sheet or flat pan. Roll them out and press them together so there is a single layer of one big sheet. Bake crescent rolls per package instructions.
Completely cool before starting to assemble.
Mix ½ of rectangle of cream cheese and ½ cup sour cream
together. Add a package of dry Ranch
dressing mix. If it doesn’t look like
enough to cover crescent rolls you can mix a little more. Spread on cooled crescent rolls.
Finely chop any or all of the following ingredients to top
you pizza.
Celery, onion, cauliflower, broccoli, peppers, olives and
cucumbers. Shred some carrots and use
finely shredded cheese of any flavor (regular shredded cheese will work just
fine).
Next is to dress you pizza with the veggies.
Sprinkle veggies over crescent rolls then layer shredded
carrots and cheese. Cut with a pizza
cutter into small squares.
Refrigerate
Ok here we go.
Taco cupsSpray a muffin tin with non stick spray any kind will work. Form in the muffin tin won ton wraps. Fill with all taco ingredients you like.
In my taco cups I use ground beef, black beans, black olives, tomatoes, and cheese on top but any of these can be substituted with your favorite taco ingredients.
If meat is not for you use black beans and re-fried beans. It usually depends on what I have in the house. These can be made with leftover so just be creative. I love cheese so I will use more cheese that anything else but if dairy is not for you just use the ingredients you like.
You will bake on 350 for about 20 minutes until won ton is crispy. The taco cups will bake at different times depending on your oven so just keep an eye on it until you have made a batch.
Let cool and top with lettuce, tomatoes, sour cream and salsa. My salsa recipe is on the blog too, just search salsa. Refrigerate any left overs for lunch the next day.
Enjoy
Easy salsa
This salsa can be made without measuring cups and spoons.
Salsa can be made as spicy as you would like. You can use only the veggies you like. It only takes 5 minutes to make. Salsa can be low in fat and high in vitamins and can be put on everything forms eggs to celery. So here goes.
You will need a food processor or a chopper as I call have.
Put in the food chopper 2 cans of tomatoes with green chillies or without if you don't want it too spicy. Then cut up half a pepper what ever color you like. You can and more than half if you would like. On top add cilantro as much as you would like. This recipe will be trial and error till you find the combination you like of veggies and salt.
Put top on and chop until you are at consistency you like.
I usually taste at this point to see if it needs more salt or cilantro. The salsa is done at this point and ready to eat. You will never go back to store bought again because it is so easy to make.
Enjoy this easy salsa recipe and add diner life to your favorites.
Chinese Salad
Empty 1 pound bag of cabbage or broccoli slaw in a bowl. Add some chopped green or regular onions or not if you don't like onions. It is very good with or without them.
Toast 1/2 Cup slivered almonds, 2Tbs Sesame seed in butter. Melt butter over medium heat add almonds and sesame seeds until slightly brown. Take off heat and put aside.
Make dressing: 1/4 cup oil any kind will work. 1Tbs sugar, 2 Tbs rice vinegar or regular vinegar will be fine if that is all you have. Salt & pepper to taste. 1tsp accent.
2 shakes soy sauce. Mix and pour over salad, take a package of Ramon noodles and open flavor packet and sprinkle over salad.
Pour toasted almonds and sesame over salad. Toss salad to coat everything.
15 minutes before serving add ramon noodles by breaking up small. Toss with noodles until mixed and let sit for 15 minutes and serve. This Chinese salad is ready to serve.
Enjoy
Taco Cups Appetizer
Taco cups make holiday parties easy. It is only a few of
your favorite ingredients and bake.
Great Party
Appetizer. I use won ton wrappers
because they have fewer carbohydrates than a taco hard or soft shell.
Ok here we go.
Taco cupsSpray a muffin tin with non stick spray any kind will work. Form in the muffin tin won ton wraps. Fill with all taco ingredients you like.
In my taco cups I use ground beef, black beans, black olives, tomatoes, and cheese on top but any of these can be substituted with your favorite taco ingredients.
If meat is not for you use black beans and re-fried beans. It usually depends on what I have in the house. These can be made with leftover so just be creative. I love cheese so I will use more cheese that anything else but if dairy is not for you just use the ingredients you like.
You will bake on 350 for about 20 minutes until won ton is crispy. The taco cups will bake at different times depending on your oven so just keep an eye on it until you have made a batch.
Let cool and top with lettuce, tomatoes, sour cream and salsa. My salsa recipe is on the blog too, just search salsa. Refrigerate any left overs for lunch the next day.
Enjoy
Easy salsa
This salsa can be made without measuring cups and spoons.
Salsa can be made as spicy as you would like. You can use only the veggies you like. It only takes 5 minutes to make. Salsa can be low in fat and high in vitamins and can be put on everything forms eggs to celery. So here goes.
You will need a food processor or a chopper as I call have.
Put in the food chopper 2 cans of tomatoes with green chillies or without if you don't want it too spicy. Then cut up half a pepper what ever color you like. You can and more than half if you would like. On top add cilantro as much as you would like. This recipe will be trial and error till you find the combination you like of veggies and salt.
Put top on and chop until you are at consistency you like.
I usually taste at this point to see if it needs more salt or cilantro. The salsa is done at this point and ready to eat. You will never go back to store bought again because it is so easy to make.
Enjoy this easy salsa recipe and add diner life to your favorites.
Chinese Salad
Empty 1 pound bag of cabbage or broccoli slaw in a bowl. Add some chopped green or regular onions or not if you don't like onions. It is very good with or without them.
Toast 1/2 Cup slivered almonds, 2Tbs Sesame seed in butter. Melt butter over medium heat add almonds and sesame seeds until slightly brown. Take off heat and put aside.
Make dressing: 1/4 cup oil any kind will work. 1Tbs sugar, 2 Tbs rice vinegar or regular vinegar will be fine if that is all you have. Salt & pepper to taste. 1tsp accent.
2 shakes soy sauce. Mix and pour over salad, take a package of Ramon noodles and open flavor packet and sprinkle over salad.
Pour toasted almonds and sesame over salad. Toss salad to coat everything.
15 minutes before serving add ramon noodles by breaking up small. Toss with noodles until mixed and let sit for 15 minutes and serve. This Chinese salad is ready to serve.
Enjoy
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