Thursday, December 16, 2010

Vegetable Pizza

Last one for tonight I promise. I know I'm filling up that email inbox of yours. I have a work Christmas party tomorrow night and need to bring an appetizer so I made a vegetable pizza which I totally love, but in the words of my husband "nasty" pizza. Have I told you about his "love" of vegetables. It's more like an allergy! I have to make this stuff when I can bring it somewhere and share and not have to eat the whole thing by myself, which I might actually do because I like this so much!

Vegetable Pizza
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1 pkg crescent rolls
4 oz Light French Onion Dip
4 oz Light Cream Cheese
1/3 pkg dry Hidden Valley Dressing Mix
1/2 c light mayonnaise

Fresh vegetables to garnish (cucumbers, radishes, cauliflower, celery, carrots, peppers, tomatoes, olives....)

1. Put crescent rolls in a greased jelly roll pan, press them together to form a crust.

2. Bake crescent rolls according to package directions

3. Mix french onion dip, cream cheese, ranch dressing and mayo together. Spread on cooled crescent rolls.

4. Cut vegetables up and put on cheese mixture.

5. Refrigerate & cut when ready to serve.


Sweet Cherry Cookies

ike I said on the last post...I didn't forget to make things I just haven't posted so beware...there are going to be a few posts tonight. These cookies are very festive and cute for the holiday season. They have cake mix in the recipe so they stay super moist and yummy. Jason wasn't a fan of the cherry flavor in the red dough so if you'd rather not have this flavor just make the dough both with the almond extract and food coloring to half. I personally liked the cherry flavor, but I like cherry and he's does not. If it was strawberry he mighta went for it :)

Sweet Cherry Cookies
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2 boxes white cake mix
1 cup butter, melted
2 eggs

Red Dough:
1 small box black cherry jello
1 T water
1/2 t red food coloring jell

White Dough:
1 T water
1/2 t almond extract.

1. In a mixing bowl, or your stand mixer (I obviously opt for my beloved stand mixer!) beat together the cake mix, melted butter and eggs.

2. Separate the dough in half. Add the jello, water and food coloring to one half of the dough.

3. To the other half of the dough add the water, and almond extract.

4. Shape each half into a big round ball. Then cut the ball into approximately 24 pieces.

5. Take a  1/2 red and a 1/2 white piece. Roll them together to make a marble like cookie.

6. Place on greased cookie sheet and bake at 350 degrees for 8 minutes. The cookies will start to crack when they are done. Remove from the oven and let them continue to cook for about 2 minutes on the hot sheet.

7. Remove from the pan and finish cooling on wire rack.

Recipe from Jamie Cooks It Up!

Yield: about 2 dozen cookies

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Slow Cooker Lasagna

Well it's been a while since I've updated this. No I haven't forgot to cook supper for my husband I've just been to busy to post anything. And now I bet you are wondering what I've been up to. Honestly I'm going to say life. Life just happens. And it gets busy, and crazy and all of a sudden it's the next month! I know many of you are shaking your head and agreeing to this. I suppose I could blame it on the holidays but they haven't really started yet. We have our first Christmas this weekend and then the madness takes off from there. Hopefully we'll wrap things up in about two weeks and about 6 Christmas events later. I hope you guys have all your gifts bought, and wrapped and who am I's not the 24th yet why would we do that? I'm almost done but I always have to leave a few things to get right before Christmas. My philosophy is that if I get done to soon I'll just keep shopping anyways so why get done early?? So if you are a procrastinator like me you can use that line too! Ok enough of that stuff...on to the recipe. I love lasagna but it takes so long to make and well when you get home at 6:00 from work you just don't want to wait another two hours for supper so I found a lasagna recipe that is for the it is!

Slow Cooker Lasagna
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1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1 1/2 cups (12 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese

1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink, drain.

2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.

3. Spread a fourth of the meat sauce in an ungreased 5 qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

4. Cover and cook on low for 4-5 hours or until noodles are tender.

Serves 6-8

Recipe from Taste of Home

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