Fresh Veggie Pizza

2 cans crescent rolls

1 pkg cream cheese

1 pkg dry ranch dip mix

Fresh veggies: Carrots, broccoli, celery, cucumbers, zucchini, olives, cauliflower, tomatoes, green onion, etc.

Open your crescent rolls, and on a greased cookie cheat, spread them into a single layer and pinch the seams together, so you form one big rectangle.

Bake according to package directions.

While the crescents cool, mix together the cream cheese and ranch mix until well blended. Chop veggies.

Once the crescents are cooled, spread on top of the crescent base. Top with veggies, cut into squares and enjoy!

7 Layer Bean Dip

I don't know about anyone else, but in my family, this dip is a staple at parties and get togethers! What I have learned, however, is that while most families I know make this dip, everyone makes it a little different! So this is my version!

1 can fat free refried beans

1 small tub guacamole (or about 1 1/2 cups homemade)

1 (15 oz.) tub sour cream

4 TBS taco seasoning

1 cup shredded cheese

1 small jar of chunky salsa

1 cup sliced olives

cilantro

Spread beans in the bottom of an 8x8 casserole dish.

Top with guacamole and spread evenly.

In a bowl, mix sour cream and taco seasoning. Spread that mixture over the guacamole.

Top with cheese.

Drain salsa of most of the liquid, and spread ofer the cheese.

Top with olives,

and then cilantro.

Chill for an hour and serve with tortilla chips.



Low Fat Guacamole

I love guacamole! I was a little weary to try this version, but I really really liked it!



1 avocado
1 cup thawed green peas
2 tbsp chopped fresh cilantro

2 TBS picante sauce
1 tbsp chopped red onion
1 TBS fresh lime juice
1/4 tsp garlic powder
1 teaspoon salt
1/2 teaspoon black pepper


Italian Bean Salsa

This is pretty much the same thing as Cowboy Caviar (if you've ever heard of that), but this is just our 'pantry' version! Usually this had onion, tomato and avacado in it, but my husband hates tomato and onion, and the avacados were rock solid at the store that day! This was all stuff that was already in my pantry!

1 can black beans

1 can black eyed peas

1 can sweet corn

1/2 cup italian dressing

1 tsp lime juice

salt and pepper

Mix everything up in a big bowl, and seasong with s&p to taste. Allow to sit in the fridge for at least an hour or two! Serve with frito scoops.

The Ultimate Cheeseball Recipe

This recipe actually came out of pure laziness! When I first got married I remember calling my mom from the middle of the grocery store asking her for her recipe. She proceeded to tell me the list of spices that she used for hers. I ended up browsing the isles and bought just one packet! And I get requests for this cheeseball at every party! And it's SO easy to make!

Trust me, you will get asked for this recipe over and over again!

2 packages of cream cheese at room temp.

1/2 packet Knorrs Vegtable Dip Mix (pictured below)

1 cup chopped Pecans (or almonds)

In a bowl, add the cream cheese and dip mix. Mix very well. Form the cream cheese into a ball and roll in the copped pecans. Refridgerate at least an hour.

Serve with Ritz crackers, triscuits, and wheat thins.

Deviled Egg Spread

I made this spread the other day for the big BYU vs. Utah game (that did NOT go over well at our house:( ) However, this spread did! It's basically like the deviled egg center with the white mixed in. YUM-MY!

6 Hard Boiled Eggs

3 TBS Miracle Whip

1tsp yellow mustard

3 TBS sweet relish

1/4 cup olives (chopped)

dash of onion powder

dash of garlic powder

salt and pepper

Seperate the egg whites from the yolks and mix the yolks with the remaining ingretients. Finely chop the egg whites and fold into yolk mixture. Serve with crackers.

Cheesy Fried Ravioli

These were SO yummy! Not SO healthy, but ya gotta live a little sometimes, right?
You need...
appx. 8-10 cheese ravioli per person for a meal cooked according to package directions and set aside to dry.
2 eggs
1 TBS water
2 cups bread crumbs, seasoned or not
1 tsp. garlic powder plus 1/2 tsp. (separated)
1 tsp. parsley
1/2 tsp onion powder
2 TBS Parmesan cheese
oil for frying

In a  shallow bowl, combine eggs, water and 1/2 tsp garlic powder and set aside. In a separate bowl, combine bread crumbs, the remaining garlic powder, parsley, onion powder and parmesan cheese.
In a large frying pan, heat enough oil to come up the pan about a 1/2 inch. To test if the oil is hot enough, stick a wooden spoon into the oil, if bubbles form, its ready. one at a time, dip the ravioli into the egg mixture and then into the breadcrumb mixture. Place CAREFULLY into the oil and allow to fry until golden brown before turning over. Allow to drain and cool a bit on paper towels.
Dip in warmed marinara sauce.

We had these plain for dinner, but I think they would be REALLY good in a salad, or as an appetizer!