Cool Veggie Bruschetta Appetizer

I turned the Pampered Chef cool veggie pizza recipe into a bruschetta appetizer. Some measurements are estimates because I didn't measure.

1 (10 ounce) can Pillsbury refrigerated crescent roll dough
Olive oil

1 (8 ounce) package reduced fat cream cheese, softened
2 tsp. Ranch dressing
1 tsp. Italian seasoning
Sea Salt and Ground Pepper to taste

28 oz. can diced tomatoes, drained
3 cloves minced garlic
2 tsp. (approx.) dried basil (fresh would be better)
1 tsp. (approx.) dried minced onion
1 1/2 tsp. (approx.) olive oil

1/2 cup (approx.) shredded Parmesan

Preheat oven to 350 degrees F

Unroll crescent roll dough and arrange in a single layer on lightly greased 9x13 pan, cookie sheet or Pampered Chef bar pan. Spread out to cover pan and pinch together seams. Brush with olive oil. Bake 10-12 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix tomatoes, garlic, basil, onion and olive oil and allow to marinate while the crust cools and cream cheese mixture is prepared.

Mix together cream cheese, ranch dressing, Italian seasoning, salt and pepper. Evenly spread cream cheese mixture on cooled crust. Top with tomato mixture and then sprinkle shredded Parmesan on top.

Refrigerate for at least 30 minutes before serving.

Crispy Baked Buffalo Style Wings

These wings are delicious! Very crispy for baked wings and as good as many restaurant wings I've had. I found the cooking method online. They are boiled on the stove, then broiled in the oven, then tossed in a mild traditional Buffalo style sauce. Adjust the amount of hot sauce to your taste or try them with your own favorite sauce.

24 wings (used Kroger brand frozen chicken party wings)
1 tsp. salt
1/4 tsp. cayenne pepper
Seasoned salt to taste

Place wings (frozen or thawed) in large pot and cover with water. Add salt and cayenne pepper. Bring to a boil over high heat and boil 15 minutes.

Place wings on aluminum foil lined baking sheet and season with seasoned salt. Set oven to broil on high heat. Place baking sheet on lowest rack and broil for 15 minutes. Make sauce (see below) while wings are cooking. After 15 minutes, remove from oven, turn wings over, and return to the oven to broil another 10-15 minutes.

SAUCE
1 stick butter, melted
1/2 cup hot sauce*
1/2 tsp. garlic (optional - adjust amount to your taste)

Melt butter on medium heat. Add hot sauce and stir. Cook on low until wings are done. Toss wings with sauce using tongs. If you prefer, you can brush the wings with sauce after the first 15 minutes.

Serve with ranch or blue cheese dressing and celery or carrot sticks if desired.

Serves 2.

*The above measurements are for a mild sauce. Increase hot sauce to 2/3 cup for medium wings; 1 cup for hot.


iPhone photo - didn't know I would like them enough to post the recipe so just snapped a quick pic.

Cool Veggie Pizza

This is a Pampered Chef recipe, altered slightly

1 (10 ounce) can Pillsbury refrigerated reduced fat crescent roll dough
1 (8 ounce) package reduced fat cream cheese, softened
2 teaspoons Pampered Chef dill seasoning
Garlic powder
Sea Salt
Fresh Ground Pepper

2-3 cups worth of veggies of your choice (I used green peppers, red peppers, broccoli, carrots, cucumber & grape tomatoes)
1/2 cup Kraft shredded 2% sharp cheddar cheese

Preheat oven to 350 degrees F

In a lightly greased 9x13 inch pan or on a Pampered Chef bakin pan, arrange the crescent roll dough in a single layer. Pinch together the seams of the dough. Sprinkle with garlic powder. Bake for approximately 10 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix together cream cheese, dill seasoning, salt and pepper. And additional garlic powder if desired or a close of fresh garlic, pressed. Evenly spread cream cheese mixture on crust.

Veggies should be finely chopped or sliced. Sprinkle veggies on top of cream cheese spread. Top with cheddar cheese.

Refrigerate for 30 minutes to allow the spread to thicken. Cut chilled pizza into wedges or squares with a pizza cutter to serve.

Pigs in a Blanket

Hungry Jack flaky biscuits

Hot dogs

shredded Mexican cheese blend

Garlic powder

PAM olive oil cooking spray

Preheat oven to 350.

Spray baking sheet with olive oil Pam.

Press biscuit flat into a rectangle as long as a hot dog and about 3 times as wide. Sprinkle very lightly with garlic powder and sprinkle about a tablespoon of cheese over the biscuit. Lay hot dog down at one edge and roll up. Repeat for each hot dog.

Bake at 350 for approx. 12 minutes.

Jamie's Chex Mix

2 sticks melted butter
2 Tbsp. Worcestershire Sauce
1 tsp. seasoned salt
1 tsp. garlic powder
4 drops hot sauce (optional)

13 oz. box of Cheez-Its
10 oz. pretzel sticks
3 cups Rice Chex
3 cups Corn Chex
2 cups Bugles
11.5 oz. can of mixed nuts

In saucepan, melt butter. While butter is melting, measure out into large roasting pan cheez-its, pretzels, cereal, bugles and nuts.

To melted butter, add Worcestershire sauce, seasoned salt, garlic powder and hot sauce. Stir until everything is dissolved. Drizzle some over cereal mixture and stir. Repeat until all of the butter mixture is used. Stir well with spoon or hands.

Bake 1 hour at 250, stirring every 15 minutes.

Spread on absorbent paper to cool (I put a layer of wax paper down on the table and cover it with paper towels, then pour the chex mix out on it). Store in airtight container.

Sausage Balls

1 pound hot sausage
3 cups shredded Mild Cheddar cheese
3 cups Bisquick
1/2 cup Milk

Preheat oven to 350. Combine all ingredients thoroughly in large mixing bowl. Shape into small (1") balls and place on ungreased cookie sheet. Bake 20 minutes, turning halfway.

Hot Italian Hors d'Oevres

1 pound ground beef
1 pound hot sausage
1 tsp. garlic powder
1 Tbsp. Worcestershire sauce
1 pound Velveeta cheese, cut into chunks
Party rye bread

Brown beef and sausage together. Drain. Stir in garlic and Worcestershire sauce. Add cheese. Heat on low heat, stirring, until cheese is melted. Spread on party rye bread and freeze. When ready to serve, heat in oven.