Friday, June 30, 2006

3 for 1 Foodie Friday!

I was rummaging through my collection of recipes and found 3 I wanted to share. I was having trouble deciding which one to post today so I figured I'd share all of them...lucky you! Besides, I will be gone for the next few weeks to North Dakota so why not give you more bang for the buck. Here ya go, enjoy!

Summertime Pizza

2 pkgs crescent rolls
2 8oz pkgs cream cheese
1/2 cup mayo
1 pkg Ranch salad dressing mix
3 to 4 cups thinly sliced fresh veggies (whatever floats your boat)
2 cups shredded cheddar cheese

Preheat oven to 350 degrees. Unroll crescent rolls, spread out on 10"x15" cookie sheer and press down over whole sheet to make a solid crust. Bake 10-15 minutes or until lightly brown. Cool. Meanwhile soften cream cheese and mix with mayo and salad dressing mix. Spread over cooled crust. Spread thinly sliced veggies over cream cheese layer. Top with cheese. Refrigerate. Try carrots, cauliflower, broccoli, celery, cucumbers, green peppers, radishes, green onions, black can't go wrong!

Copper Coins

2 lbs carrots, sliced
1 green pepper
1 medium onion
1 can tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teaspoon prepared mustard
1 tsp Worcestershire sauce

Cook carrots in salt and water until tender. When cooled, drain. Alternate layers of carrots, pepper rings, and onion rings. Make marinade of remaining ingredients. Blend well. Pour over carrots and refrigerate over night.

Fruit Pizza

2 cups Bisquick
1/3 cup margerine
1/2 cup sugar
1 egg

Preheat oven to 375 degrees. Mix ingredients together and place in pizza pan. Bake 10-12 minutes. Cool.

1 pkg cream cheese
1/2 cup sugar
1 tsp vanilla

Beat together and add 3/4 cup whipped cream. Spread over cooled crust. Top with favorite fruits and refrigerate for 2 hours.

bananas, kiwi, strawberries, blueberries, peaches, etc.

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