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RECIPES
Veggie Pizza
Feel free to substitute whatever vegetables you have on hand for the
toppings on this pizza.
2 packs (8 oz. each) refrigerated,
4 green onions, thinly sliced
8 oz. low fat sour cream
½ bell pepper, finely chopped
8 oz. low fat cream cheese
2 c. broccoli, chopped
2 t. dried dill weed
1 carrot, finely chopped
½ t. garlic powder
15 grape tomatoes, thinly sliced
½ pack (half of .75 oz.) ranch dressing mix 1 c. cheddar, shredded
1. Preheat the oven to 350° F. Spray a cookie sheet with nonstick cooking
spray.
2. Put the crescent roll dough on the cookie sheet in a single layer, Spread
the dough as needed to make a crust. Using a fork, poke holes in the
dough. Bake for 10 minutes.
3. In a large mixing bowl, on low speed, mix the sour cream, cream cheese,
dill, garlic powder and dressing mix until well blended.
4. Into the cream cheese mixture, stir the onions, pepper, broccoli and carrot.
Spread all evenly on the cooled crust. Top with the tomatoes and cheese.
Refrigerate until ready to serve.
Makes 15 servings
Bacon Horseradish Mashed Potatoes
Since potatoes come in all different sizes, I have made this recipe by the cup,
rather than by the number of potatoes. That way, if you are cooking for 2 or
20, or using leftover potatoes, it will be easy to adjust.
1 c. mashed potatoes
1 t. horseradish
3 T. bacon, cooked and chopped
salt & pepper
1 T. sour cream
1. Blend all ingredients together using low to medium speed, until smooth.
2. Salt & pepper to taste.
Serves 2
