Mexican Corn Dip

inspiration: Shelly M
prep: 10 minutes
cook: inactive 4 hours
serves: over 3 cups of dip

Description: Having a few good dip recipe's make entertaining and potlucks simple and stress free. This dip is make ahead, quick to put together, easy to control the level of heat, and it was filling too. I make it fairly mild and then have the spices on the side to customize. My son and most adults that tried it,  liked lots of chili powder and cumin added to it. My daughter and many little ones liked it as is.

Ingredients:

3 cans of Mexican corn, drained
1 can diced green chilies, drained
5 green onions, chopped green and white parts
1 small container of sour cream
at least 1 jalapeno pepper chopped (more for more kick) *I buy the canned ones
3/4 cup mayo
10 oz Mexican shredded cheese
cumin- to taste
chili powder-to taste
Lawry's season salt with pepper- to taste


Directions:

1. In a medium bowl combine all ingredients except spices.
2. Mix well.
3. Cover and refrigerate at least 4 hours.

Apple Cranberry Turnovers

Inspiration: ellie krueger
prep: 20 minutes
cook: 35 minutes
serves: 8

 Description: These little guys were Soooo good. The buttery flakes of the phyllo dough held tart apples and cranberries. They are labor intensive and phyllo dough is tricky to work with....but they tasted delicious! To make these more appetizer size I just cut them in half. They lasted well in the fridge and reheated well the next day for leftovers. The leftover filling went very well with breakfast crepes the next day too.

Ingredients:
4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons melted butter
Cooking spray

Directions:

1. In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes.
2. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
3. Lay a sheet of phyllo onto a large cutting board and brush the dough with melted butter. Top with a second sheet and brush with butter
4. Add another sheet of phyllo and brush with oil.
5. Cut the phyllo into 4 long pieces.
6. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket.
7. Continue to fold to maintain the triangle shape so a turnover is formed.
8. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers.
Be sure to reserve a little butter to brush the top of each turnover.
9. Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining butter and bake for 20 to 25 minutes at 350, or until nicely browned. Serve warm.

Sausage Skewers

inspiration: ellie krueger
prep: 20 minutes
cook: 0
serves: around 20 skewers


Description: Football parties are around the corner. I enjoy "football" food as much as everyone else, but when you invite people over for the big game, you're never quite sure of their diet. This is a quick, no cook, make ahead dish that my kids and hubby DEVOURED.  Any type of sausage would work well with this, I happen to like spicy chicken sausage. Make sure to keep these small enough to pop in your mouth.

 Ingredients:
8 ounces favorite pre cooked poultry sausage
8 large basil leaves
12 pitted olives, halved
24 grape tomatoes
24 toothpicks or skewers

Directions:

1. Cut the sausage into 1-inch rounds. 

2. Cut the basil leaves lengthwise into thirds.

3. Put an olive half about 1/3 of the way down onto a skewer.
4. Then add 1 strip of basil, folding so it fits nicely on the skewer.
5. Follow with 1 grape tomato and a round of sausage.
6. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

bacon potato bites

Inspiration: the chew
Prep: 15 minutes
Cook: 20 minutes
Serves: 40

 Description: These are a classic and never go out of style. They are a bit labor intensive, but yield a whole bunch of tasty potatoes. The best trick I have learned is to cut the potatoes before you cook them in water. These little guys split really easy and this avoids that.


Ingredients
1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley



Directions

1. Take raw potatoes and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. 
2. Place potatoes shells and filling in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
3. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
5. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
6. Bake for 10 minutes at 375, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

Antipasto Platter

Inspiration: Restaurant near by
Prep: 10 minutes
Serves: as many as you would like


 Description: Antipasto platters can be easy and quick to put together. No cooking is required, just open some jars and unwrap some meat. I like to use Tillamook cheese cubed or sliced. The meat is easy to find near the deli. It's a great appetizer or even a light meal.

Ingredients:
 Fresh smoked or plain fresh mozzarella
Deli sliced prosciutto
Deli sliced hot sopressata
Deli sliced Genoa salami
Deli sliced pepperoni
Smoked sharp cheddar
Pepper jack cheese

optional:
good quality large olives, available in bulk bins near deli
giardiniera hot pickled vegetable salad, drained
marinated artichoke hearts
 roasted red peppers, drained and cut into pieces

Directions:
1. Assemble food on a nice platter and refrigerate until ready to eat.

Spiced Nuts

inspiration: Emeril
prep: 5 minutes
cook: 10 minutes


Description: During the holiday it is nice to have something to snack on. The smells coming out of the kitchen are painfully good when your visiting or hosting. I also like to give these spice nuts as gifts. The nuts were a bit pricey this year. I was able to find unsalted mixed nuts in the bulk bins for a reasonable price. Warning these are tasty and addicting!

Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon cayanne pepper
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts
4 tablespoons butter
6 tablespoons brown sugar
1 teaspoon salt

Directions:
1. Mix spices and set aside.
2. Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes.

3. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. 

4. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.

5. Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork.
6. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes.
7. Store in an airtight container.

Chicken Deviled Eggs

Inspiration: leftovers
Prep: less than 30
Cook: 10 minutes
Serves: depends

Description: I had leftover chicken salad and was looking at inventive ways of using the leftovers. Somewhere out in blog land I remember someone using chicken and making deviled eggs. These turned out very tasty and filling.

Ingredients:
leftover chicken salad (I used my no mayo chicken salad recipe)
hard boiled eggs, halved and yolks removed
Lawry's season salt
chopped chives for garnish

1. Boil eggs until hard. (normally 10 minutes)
2. Peel and cut eggs in half, discard the yolks
3. Using a small spoon or scoop put chicken salad in egg center
4. sprinkle Lawry's season salt and some chopped chives for flair

Tips and Tricks:
A small melon scooper works out really well for this
Sprinkle seasoning on chicken before you place it on your serving plate, it will keep the plate clean

Variations:
Also yummy  with tuna

Salmon Patties

Inspiration: various crab cake recipes
Prep: 15 minutes
Inactive prep: 20 minutes
Cook time: about 8 minutes
Made: 5 medium salmon patties

Description: I had canned salmon in the pantry and was wanting a light dinner on a hot August evening.
This involved little kitchen time and even less oven oven time. It would be great for parties too! To bump this up a notch grill a buttered bun and add tomato and lettuce and tarter sauce and you've got an excellent salmon burger. 

 Ingredients:
1 can of salmon
1 egg
1 tbs chopped garlic
2 green onions, finely chopped
1 handful of cilantro, chopped
1 tsp of Tabasco sauce
1/4 cup of panko crumbs + more for crust

Directions:
1. Mix all ingredients together until well combined
 2. Using a biscuit cutter, or 1/3 cup measuring cup, scoop out patties onto plastic wrap or foil covered sheet pan.
3. Cover with plastic warp and freeze for at least 20 minutes
4. Remove from freezer, remove plastic wrap, and press panko crumbs onto top and bottom of Pattie.
5. Brown patties on a well oiled pan over medium heat. Cook about 4 minutes a side.  


 Tips and Tricks
- If making ahead and are freezing for longer than 20 minutes, pull the patties out about 10 minutes before you are ready to cook them allowing them to thaw a bit.
-The salmon is already pre-cooked, so only worry about browning the panko crumbs

Variation
- for an Asian twist add to the ingredients 1 tbs ginger, 2 tbs soy sauce, and sesame seeds to the mixture.

Cold Cucumber Soup

Inspiration: Emeril
Prep: 30 minutes
Inactive prep: 2 hours
Makes: 8-10 servings


Description: My CSA box had  8 cucumbers this week! I have been experimenting and came across this little gem. It is fantastic on these hot August evenings.

                           




Ingredients:
6 cucumbers, peeled, seeded, and coarsely chopped
2 yellow peppers, stem and seeds removed, coarsely chopped
4 green onions, coarsely chopped
2 jalapeno peppers, seeded and chopped
2 Tbs fresh cilantro
1 tbs dill
4 garlic cloves, smashed
2 tsp creole seasoning
1 1/2 tsp salt
1/2 tsp cayenne pepper
3 cups of plain Greek yogurt (or regular)
3 cups of light sour cream (reserve some for topping the soup)
3 tbs olive oil (good extra virgin would work best)
2 tsp white wine vinegar

Directions:
1. Combine the cucumbers, peppers, onions, jalapenos, cilantro, dill, garlic, creole, salt, cayenne, yogurt, sour cream, olive oil, and white wine vinegar in a extra large bowl.
2. Toss ingredients so they are coated with the spices, yogurt, and sour cream.
3. Working in batches, puree the ingredients in a blender until very smooth.
4. Transfer the soup to the fridge until well chilled, at least 2 hours.
5. Taste and adjust seasoning if needed.
6. Serve with a dollop of sour cream and a sprinkle of the dill or cilantro.

Tips and Tricks
For extra spice leave the seeds of the jalapenos in
If you like this soup super smooth pour the finished soup through a sieve
and it will be perfectly smooth

Variations:
Try different types of peppers and different herbs such as mint to get
a nice variation.

Mini Quiches

Inspiration: Various Sources
Prep time: less than 30 minutes
Cook time: about 25 min
Makes: 24 mini pops

Description:   I call these POPS, because you can just pop them in your mouth. This is the first of many variations I'm experimenting with!

                                      

                                                     
Ingredients
1 cup ground chicken or beef
taco seasoning
5-6 eggs
2-3 Tbsp of milk
S&P
1/2 finely chopped onion 
finely chopped olives
salsa
shredded cheese
mini muffin tin


1. Brown the meat in a saute pan and generously coat it with taco seasoning.
2. Spray your mini muffin pan with cooking spray.
3. Add 1 Tbsp of seasoned meat to each muffin mold.
4. Add 1 tsp of olives, salsa, onions, or whatever you like to each spot.
5. Add a pinch of shredded cheese to each muffin mold.
6. Whisk your eggs, milk, and S&P in a small bowl.
7. Pour egg mixture over each muffin. (Make sure the meat is cooled, you don't want scrambled eggs!)
8. Bake in 350 degree oven for 20 to 25 minutes. To test for denseness, the center should be puffy and firm.

Tips and Tricks
This is a perfect way to use leftover ground meat.

Variations

Sausage: crumbled sausage, red and green peppers, cheese, onion, egg mixture
Ham: cubed ham, Swiss cheese, egg mixture

Chicken Pockets

Inspiration: allrecipes.com
Prep Time:
Cook Time: around 30 minutes
Makes: 12 servings

Description: These cute little guys are a quick appetizer, great use of leftover chicken, or even a meal. I happen to like chicken, but these would be good with most any other meat or vegetable.

Ingredients

Basic Version:
1 cup of cooked shredded chicken

5 tablespoons chopped onion

3 cloves garlic, peeled and minced

6 oz package cream cheese (can be light)

6 Tbsp butter

3 (10 oz) cans refrigerated crescent roll dough

 Greek Version
3 cans of crescent dough
1/2 cup of cooked shredded chicken
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup red pepper hummus
1/4 cup red onion, chopped
1/4 cup sliced black olives
1/3 cup red pepper
1/3 cup grape tomatoes, diced
1/2 cup fat-free feta cheese

1. In a medium saucepan over medium heat, saute onions. When they are tender add garlic, cook 1 minute. onion and garlic. Add chicken mixture and stir.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325.
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Tips and Tricks
This is a perfect use for leftover chicken.

Variations
Use turkey with a little cranberry in the mixture for a holiday touch
Why not do sausage and eggs, or pizza, or maybe a veggie pocket.

Crab Cakes

Inspiration: Studio six morning show
Prep time: 30 minutes
Cook time: Less than 30 min
Makes: 6-8 crab cakes depending on mold size

Description: This crab cake is much less "breadier" than any others. The egg and mascarpone   cheese replaces the normal mayo or any  other binder. This allows the delicate flavor of the crab to come through.

                                                                                    

Ingredients:

1 oz finely diced yellow onion
1 oz finely diced celery
1 oz finely diced carrot
1 oz finely diced fennel
2 egg yolks
4 oz. Mascarpone cheese
3/4 lb. Dungeness crab meat finely shredded
1/4 tsp. Kosher salt
1/2 tsp. White pepper
1/4 cup Panko crumbs


Directions:
1. Saute onion, celery, carrot, and fennel in saucepan until translucent and fragrant.
2. In medium bowl, mix together egg yolks, mascarpone, crab and S&P.
3. Add sauteed mixture to crab mixture, stir well.
4. Use a small 4 oz ramekin or circle cookie cutter create crab cakes.
5. Put crab cakes on cookie sheet covered with saran wrap and cool for 12-24 hours.
5. Pour Panko crumbs onto a shallow plate.
6. Take the cooled crab cakes and dip them into the panko crumbs. Make sure to coat the crab cake evenly.
7. Over medium heat in a well oiled skillet, cook the crab cakes until they are a golden brown.

Tips and Tricks

1. Use the same mold to ensure the crab cakes are the same size and have the same cook time.       
2. freeze crab cakes before coating in panko crumbs for future use.

Roasted Salsa

Inspiration: Everyday Food Magazine
Prep time:30 minutes
Makes: 3 cups

Description: Homemade salsa is hard to compare to the store brands. I have tried MANY different ways techniques and recipe's over the years. This one is super simple and can easily be altered for spiciness. I especially like how you throw it in the oven and then blend. 
.

                                                       

Ingredients
2 large tomatoes
1 white onion halved
3 jalapenos
3 garlic cloves
3 Tbsp lime juice
S&P
1/4 cup chopped cilantro
2 Tbsp tomato paste

1. Place tomatoes, onion, jalapenos, and garlic cloves in a single layer on a baking sheet.
2. Place baking sheet in an oven and broil until veggies are blistered and softened about 10 minutes. Flip veggies as needed. (garlic might need to be removed before other veggies)
3. Discard garlic skins, slice open jalapenos and remove seeds.
4. In a food processor, pulse vegetables until coarsely pureed. Add lime juice and season with S&P.
5. If the coloring isn't as rich as you want, add tomato paste to achieve a darker red. Pulse to combine
6. Transfer to serving bowl and stir in cilantro.

*Keeps well in fridge up to 5 days or freeze for 3 mths.

Tips and Tricks
For added spice, do not de-seed the jalepenos.

Variations
For green salsa, swap tomatoes with 1 1/2 lbs of tomatillos and omit lime juice.

Artichoke Dip

Inspiration: Pioneer Woman
Prep time: 30 minutes
Cook time: 20-30 minutes
Makes: 4 cups

Description: I like dips in all forms and have found very few I don't like. This one is above and beyond. Chunks of artichoke are in the dish, along with a little kick from cayenne. I have been requested to make this many times. 

Ingredients

2 cans artichoke hearts, drained
1 block of cream cheese (can use light or fat free)
1 cup mayo  (can use light)
2 green onions, chopped
1 c grated Parmesan
S&P
Cayenne

1. Place one can of artichokes, cream cheese, and mayo in a food processor.
2. Sprinkle in cayenne to taste and green onions.
3. Pulse mixture to smooth texture.
4. Mix in Parmesan and S&P to the mixture.
5. Taste the mixture and adjust S&P and cayenne to desired spice level.
6. Rough chop the 2nd can of artichokes.
7. Stir in artichoke pieces to dip.
8. Pour into desired size oven dish (I use a 13x9 pan), bake 20 minutes at 350 degrees or until hot and bubbling.

Tips and Tricks
You can always add spinach to this.

Vegetable Spring Rolls

Inspiration: beginning cooking series
Prep time: 1/2 hour depending on one's knife skills
Makes: about 23 rolls

Description: Cheap, Quick, Tasty, Healthy... need I say more? Oh the kids had a blast putting these together. The rice paper does rip easily, but the package has so many it didn't matter. After a few attempts it's easy to get the hang of it.

Ingredients
3/4 cup julienned carrot *
3/4 cup julienned red pepper*
1/4 cup chopped scallion
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
2 tsp sesame oil
2 tsp honey
12x 6 1/2 inch rounds of rice paper
3/4 cup spring mix salad
fresh herbs if desired

*I use a julienne peeler, you can see it in my favorite things section
Directions:
1. To make the dressing, whisk rice wine vinegar, soy, and honey together. Drizzle in sesame oil while whisking.
2. Put dressing on spring mix salad.
3. Immerse rice paper wrappers 3 at a time for about 5 seconds in a bowl of hot water.  You can moisten any sections that don't become pliable with a few drops of hot water.
4. Arrange 2 Tbsp of spring mix in a horizontal line across the bottom of the rice paper. Leave a 1 inch border on the bottom edge and on each side.
5. Top salad with 3 strips of carrots, scallion, and red pepper, and herbs.
6. Roll up filling tightly in the rice paper sheet. Fold 2 sides of the sheet to completely enclose the filling.
7. Tightly cover spring rolls with saran wrap and refrigerate until just prior to serving.
8. Cut spring rolls in half with a serrated knife and serve.

Tips and Tricks
You can make these about 5-6 hours ahead of serving.
Serve with spicy peanut sauce

Rowena's Lumpia

Inspiration: Rowena saraplicious.blogspot.com
Prep Time: 1 hour
Cook Time:30 minutes
Makes: Serves 8+ people depending on if the lumpia is for a meal or appetizer

Description: Growing up in the northwest it was not unusual to go to a friends birthday party and have this delicious dish. I was never able to make them very well until  a former coworker posted them on her blog. This was her signature dish for potlucks and we all looked forward to her bringing them. Now My hubby and I are able to make them at home whenever we want!  

Ingredients

2 lbs ground beef (sirloin or chuck)
1 Tbsp garlic powder
1 tsp ground pepper
4 Tbsp soy sauce
2 Tbsp rice vinegar
1 medium carrot grated
1 bunch scallions minced (don’t use the dark green part)
1 egg
1tsp corn starch
1 package spring roll wrappers separated
Peanut oil
Small bowl of water

1. Mix the first 5 ingredients until all ingredients are blended.
2. Add carrots and scallions and mix well.
3. Mix in egg and cornstarch.
4. Cover and put in the fridge for at least 30 minutes for meat to absorb flavor.
5. While filling is in the fridge, separate wrappers, place individual wrappers on a dry plate, and cover with paper towel to prevent hardening. 
5. Divide each wrapper into two equal parts. If your wrapper is square, cut it diagonally creating two triangles. Once all wrappers are separated, remove bowl of filling from the fridge.
6. Lay an individual wrapper on a flat surface such as a cutting board. Make sure the straight long line of the wrapper is closest to you. 
7. With a regular spoon, fill the wrapper with filling about an inch from the edge. If using divided wrappers uses 1 scoop. Form the wrapper to look like a mini log and leave 2 inches off of the sides. 
8. Fold the part closest to you over the filling and ensure it covers the filling.  Fold the sides towards the filling and roll tightly away from you.
9. Dip your finger in the bowl of water and apply water from your finger to seal the edge. Repeat with each wrapper.
10. Deep fry a batch at a time in hot peanut oil until lumpia are golden brown and floating, about 3-5 minutes.

Tips and Tricks
Placing too many lumpia in the fryer will drop the oil temperature and result in greasy lumpia.
Use Sweet and Sour sauce or Duck sauce for dipping.
Another great dipping sauce is a mixture of ¼ cup vinegar, 1 tsp soy sauce and a dash of ground pepper (add chili pepper flakes for an extra kick!).

Caprese Toasts

Inspiration: Giada
Prep time: 20 minutes
Cook time: 5 minutes

Makes: about 30 slices

Description: To me these ingredients are the holy trinity. Cheese, tomato, basil.....my mouth is watering right now. We like to toast the bread and then add the toppings. It is easily done without the toast and makes an awesome side salad or appetizer.

Ingredients

1 loaf baguette, cut into 1/2-inch thick slices

1/4 cup extra-virgin olive oil or balsamic vinegar

Salt & fresh ground pepper

5 Roma tomatoes, sliced

1 1/4 pounds fresh mozzarella, sliced

1 bunch fresh basil leaves, stemmed

balsamic vinegar for drizzling
Directions:

1. Preheat the oven to 450 degrees F.

2. Arrange the sliced baguette bread on a baking sheet.

3. Brush the sliced baguette with some of the olive oil and sprinkle with salt and pepper.
4. Bake until the bread is slightly golden and crisp, about 5 minutes and remove from the oven.

5. Top each baguette slice with a slice of mozzarella.

6. Return the baking sheet to the oven to warm the cheese, about 5 minutes.
7. Arrange the toasts on a serving platter.

8. Top each toast with tomato and basil.

9. Using a brush, drizzle the remaining olive oil or balsamic over the basil.
10. Sprinkle the toasts with salt and pepper.

Tips and Tricks 

I don't always heat the mozzarella. Sometimes I just toast the baguette slices and right before a party I put the dish together.

It is important to season the toast to get a robust flavor.

Crock Pot Meatballs

Inspiration: Cindy K
Prep time: 5 minutes
Cook time: 2-6 hours
Makes: 10+ servings, depends on how much you eat!

Description: These are ridiculously easy. When I was working and apart of a bun-co group this was my go to dish to bring. I would slap together the ingredients in the morning and they would be bubbling hot in time for the game. It is also easy to adjust the sugar content if there is a diabetic at the party. 

Ingredients
1-2 packages of frozen beef or turkey meatballs
1 jar of spaghetti sauce (look for low sugar sauce for diabetics)
1 small bottle of grape jelly ( sugar free jelly is easy to find)

Directions:
1. Pour the whole bag of meatballs into a crock pot.
2. Pour all the sauce and all the jelly into the same crock pot.
3. Turn the crock pot on low.
4. Stir every 30 minutes until combined and heated through. 3-6 hours

Tips and Tricks
If pressed for time, you can place the crock pot on high for a quicker cook time.
These meatballs are also good for meatball subs.

Variations
Instead of grape jelly add in cranberry sauce for a festive change.

Veggie Pizza

Inspiration: kraftfoods.com
Prep time: 15 minutes
Cook time: 15 minutes
Makes: 30 bite size pieces or 8 personal pan size pieces

Description: I have had many versions of this popular party dish. I have altered this to my favorite veggies and spices. It is fun to create for dinner. Luckily my kids eat these veggies so it isn't to hard to get them to eat. I like the colors, the taste, and the quick preparation.

Ingredients
2 cans crescent dinner rolls
1 pkg cream cheese (can use light)
1/2 c miracle whip  (can use light)
1 tsp dill weed
1/2 tsp onion salt
1 c broccoli florets
1 c chopped green pepper (I also use red)
1 c chopped tomato
1 c olives  (or more!)
shredded cheese

1. Separate dough into 4 rectangles. Press onto bottom and up side of baking pan to form crust.
2. Bake the crust at 375 degrees F for 10-13 minutes.
2. Mix cream cheese,mayo, dill, and onion salt until well blended.
3. Chop vegetable to desired size. I like them on the small side.
4. When crust is cooled (It takes just a few minutes), spread mayo topping over the top. Sprinkle on cheese and add toppings.
5. Cut into bite size squares.

Tips and Tricks
We sometimes do this as dinner. I cut crust into 8-16 large squares and let the kids pick the veggies they want.
You can make this ahead of time and refrigerate

Variations
You can use any veggies you like raw