Cold Veggie Pizza

Cold veggie pizza

INGREDIENTS

• 2 8 ounce cans crescent rolls
• 12 ounces cream cheese softened
• 1/2 cup sour cream
• 1 packet Hidden Valley® Original Ranch® Dip Mix
• 3/4 cup shredded carrots
• 1 cup crushed olives
• 1 cup chopped broccoli raw or lightly steamed
• 1/4 cup cauliflower 
• optional cucumbers
• cooking spray

INSTRUCTIONS

• Preheat the oven to 375 degrees. Coat a sheet pan with cooking spray.
•  Unroll the crescent rolls  and roll into a 10"x15" rectangle. Transfer to prepared sheet pan.
• Bake for 15 minutes or until golden brown. Cool completely.
• In a small bowl, mix together the cream cheese, sour cream, and Hidden Valley Dip Mix.
• Spread the ranch mixture evenly over the crust. Top with carrots, olives, broccoli and cauliflower. Chill for one hour, then cut into squares and serve.

Creme Brulee French Toast

creme brulee croissant french toast

INGREDIENTS

1/2 cup butter

1 cup brown sugar

2 tbsp corn syrup

9-12 medium sized croissants cut into bite sized pieces

6 eggs

2 cups half and half

1 tsp vanilla

1 tsp Grand Marnier

1/2 tsp salt

DIRECTIONS

1) In a sauce pan over medium heat, melt butter.  Add in brown sugar and corn syrup and stir until dissolved.

2) Pour carmel sauce into a greased 9 x 13 pan and spread out.  Put the pieces of croissant evenly over the sauce.

3) Whisk together remaining ingredients and pour over croissants trying to cover all pieces.

4) Cover with foil and refrigerate overnight.

5) Bake at 350 for 30-40 minutes, until golden brown.

Red Velvet Pancakes

Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}

• 2 cups all-purpose flour
• 3 Tbsp cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups milk
• 2 Tbsp white vinegar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 Tbsp red food coloring
• 2 tsp vanilla extract
• 1/3 cup salted butter , melted
• 1 recipe Cream Cheese Glaze , recipe follows
• fresh raspberries and mint leaves , for garnish (optional)

Cream Cheese Glaze

• 6 oz cream cheese , softened
• 6 Tbsp butter , softened
• 2 cups powdered sugar
• 1/2 cup milk , plus more if desired
• 1/2 tsp vanilla extract

Instructions

1. Preheat an electric non-stick griddle to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. Measure out milk into a liquid measuring cup and whisk in vinegar, allow mixture to rest for 2 minutes. Pour milk mixture into a separate large mixing bowl and add in sugar, eggs, red food coloring, vanilla and melted butter. Whisk mixture until well combine. While whisking, slowly add in dry ingredients and mix just until combine. Butter griddle if necessary and pour about a 1/4 - 1/3 cup batter (depending on how large you want your pancakes) at a time onto hot griddle (you can also use the back of measuring cup or spoon to lightly spread batter from center out to the edge a bit so they aren't thicker in the center then they are on the edges). Cook until bubbles begin to appear on the top surface of the pancakes then flip and cook opposite side until pancake is cooked through (I didn't want the tops of the pancakes to be brownish red so I flipped them a little earlier than I normally do with pancakes, I didn't wait for many bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh raspberries and mint leaves if desired.

Cream Cheese Glaze

1. In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding additional milk to thin if desired. Store in an airtight container in refrigerator.
2. Recipe Source: Cooking Classy

Katie's Crockpot Tomato Soup

3 14oz cans Chopped Tomatoes (Or I used 1 Quart jar of bottled tomatoes and 1 can of chopped)
2 14oz cans Tomato Sauce
1 14oz can chicken broth
1/2 onion
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp garlic
1/2 tsp black pepper
1 bay leaf
6 pkts stevia (or 1 tsp sugar)

1 cup Spinach (optional)
1 cup half & half or full cream
1 cup Parmesan cheese
Greek yogurt

Blend the tomatoes, tomato sauce, and onion in blender.  Place into crock pot with broth and all seasonings.  Cook on low for at least 2 hours, or as long as you need.
Half hour before serving, add spinach, cream, and parmesan cheese.  Let cook another 30 minutes.

When serving in your bowl, cool down with 1/2 cup of greek yogurt per bowl for protein and extra creaminess.

Stuffed Pepper Cups

From the Better Homes & Gardens Cookbook

Mrs. Keith's Brownies

Recipe from Mrs. Keith, Jon's mom.

Chicken Marinade

Recipe from Better Homes & Gardens Cookbook.
Can be used with chicken breasts, tenders, etc.

Baked Ziti

(recipe from Brette's neighbor)

Icing Cakes

Graphic from Krazy Kool Cakes.