Veggie Pizza

2 packages Crescent rolls
8oz package cream cheese
8oz package sour cream
1/3 C mayonnaise
1 ½ t dill weed
1 t minced onion

toppings:
cheese
black olives
green onions
carrots
broccoli
cauliflower
or your own combination

Unroll the crescent rolls onto a cookie sheet and pinch the seems together to form crust. Bake for 8-10 minutes at 350º. Allow to cool.

Mix together cream cheese, sour cream, mayonnaise, dill weed and onion. Spread onto cooled crust and top with toppings.

Turtle Bread – Spinach Dip*

1 10oz package frozen chopped spinach, thawed and drained
16 oz sour cream
1 C (8oz) Mayonnaise
1 package KNORR Vegetable soup, dip and recipe mix
1 8oz can water chestnuts, drained and chopped
3 green onions, chopped

Mix above ingredients and refrigerate at least 2 hours to allow flavors to mix. Cut open and dig middle out of round (or turtle shaped) rye or pumpernickel bread to serve. [omit bread bowl for GF]

Turkey Apple Maple Meatballs*

1 1/3 lb lean ground turkey
1 C breadcrumbs (maybe more/less) [omit for GF]
1 – 1 ½ shredded apples
2-4 T pure maple syrup
salt and pepper

Combine all ingredients and chill. Roll into even sized balls and sear the outside in a pan, place in casserole or on sheet pan and bake to finish cooking. 350° for about 20 minutes.

Dijon-maple dip
2 parts mayo
1 part Dijon mustard
1 part real maple syrup

Stuffed Mushrooms*

1/2 cup Italian-style dried bread crumbs [omit for GF]
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.

Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Spinach and Artichoke dip*

1 package frozen chopped spinach
1 can artichoke hearts, drained and chopped
garlic
1 C shredded cheddar
1 C shredded parmesan
½ C mayonnaise
Worshestershire sauce
Tobasco sauce

Boil spinach and then thoroughly drain. Stir in cheeses and mayonnaise, and garlic and sauces to taste. Gently fold in chopped artichoke hearts, place in baking dish and bake at 350° about 20-30 minutes – until bubbly. Doesn’t make much – recommend doubling.

Pickle Roll-ups*

Refrigerated dill pickle spears – driedBuddig beef or thin sliced hamcream cheese, softenSpread cream cheese on a couple slices of the beef/ham and roll around a pickle spear. Cut into bite size (1 inch) chunks and secure with a toothpick.

Oyster Cracker snacks

2 packages Oyster crackers1 t lemon pepper1 package dry Hidden Valley Ranch dressing¾ C oil, heated1 t dill weedShake all ingredients together in a plastic container and drain on paper towels.

Little Rye Breads

1 package party sliced square loaf pumpernickel bread
finely shredded cheese (I like Mexican or Italian blend)
chopped green onion
chopped black olives
mayonnaise

Mix together the cheese, olives and green onions and add a spoonful of mayonnaise – just enough to make the mixture wet and sticky. Spread a spoonful onto each bread slice and place on a cookie sheet. Stick them in the broiler for a few minutes – just long enough to toast the bread and melt the cheese. Serve warm.

Crab Rangoon (baked style)

1 6oz can white crab meat, drained and flaked
8 oz Neufchatel cheese
¼ C chopped green onion
salt and pepper, drops of Tobasco sauce
24 wonton wrappers

Combine crab meat, Neufchatel cheese and green onion and season to taste with salt, pepper and/or Tobasco sauce.

Spray muffin (or mini muffin) tin with non-stick spray and place wonton wrappers in each. Place a dollop of filling in each and gently close the tops. Bake at 350° for 10-15 minutes (watch for browning – you can loosely cover with aluminum fool to prevent too much browning).

Broccoli “Holiday” Dip*

1 pkg frozen chopped broccoli
1 C total of: mayo/miracle whip/sour cream/cream cheese
½ C grated parmesan
½ C shreeded mozzarella or Italian blend
1-2 oz chopped pimento

Mix together and bake until bubbly.

Brie and Apricot bake

Pillsbury Crescent rolls
apricot preserves
brie

Cut rind off brie and cut open length-wise. Place crescent rolls in baking dish such that you can wrap the brie entirely around. Spread the preserves on the brie and top with the other half, and wrap with the crescent rolls. Bake according to the crescent package and serve with apples for dipping!

Bean Dip – hot or cold*

1 16oz can refried beans1 8oz package cream cheese
1 8ox container sour creamtaco seasoning mix
Tobasco sauce
Cheese – Monterey jack, cheddar, Mexican mix, etc

You can either mix all the ingredients together (with the cheese on top) and bake it at 350° for 15-20, or skip the sour cream and spread it on a platter for a cold bean dip, and top with tomatoes, olives, chilies, etc.