Sunday, October 23, 2011

Veggie Bars

2 packages crescent rolls
2 packages cream cheese (8oz each-so 16oz total)
1C mayonnaise
Package of dry Ranch dressing mix
1C chopped carrots, celery, broccoli, and cauliflower (more or less if you want)
1C shredded cheese

Preheat oven to 350 degrees and grease two 9x13 pans. Press one package of crescent rolls into each pan, pinching the seams together. Bake until golden brown according to the time on the package. Cool. Meanwhile, mix together cream cheese (the softer the better!), mayo, and Ranch. Spread the mixture over the crusts. Chop the vegetables (I've used a food processor before, usually I end up chopping them finely by hand so I don't haul out the processor just for that much) and sprinkle over the mixture, and sprinkle cheese over the vegetables. Press with waxed paper and refrigerate overnight (I keep the waxed paper on until I'm ready to serve).

Cheerleader Dip

Big tub of sour cream (biggest you can find)
8oz cream cheese, softened
1 packet taco seasoning

Mix together, top with cheese and, if desired, any other taco toppings. Good with tortilla chips or Fritos!

Bacon Squash Saute

This is NOT on the healthy list. I made this because we had the stuff for it and ironically nothing else to make (I searched for things to make with zucchini and bacon and found this). It was tasty-but I wouldn't make it all the time, just because it's not the best for you I'm sure!

  • 6 bacon strips, diced
  • 2 small zucchini, cut into 1/4 inch slices (I used the 4 zucchini I had on hand-no yellow)
  • 2 small yellow summer squash, cut into 1/4 inch slices
  • 1 medium onion, thinly sliced (I omitted)
In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.

I took it a bit further and sprinkled cheese on top and popped it back in the oven until it melted. Yum!

Pizza Pockets

This is a fun little thing I've been making since I had a babysitting job way back when... super easy and super fast!

1 can biscuits
Pizza sauce
Pizza toppings of choice

Preheat oven to 350 degrees. Flatten half of the biscuits, and place on baking sheet. Top with sauce (use sparingly!), cheese, and toppings. Flatten the rest of the biscuits and place on top of the little "pizzas"-stretch them, carefully, and pinch the seams around the edges with a fork-creating a little stromboli effect. Poke holes carefully in the top to vent. Bake 10-15 minutes, until golden brown.

Zesty Slow Cooker Barbecue Chicken

This was pretty good! I was going to make barbecue chicken anyway, so I thought I'd try something just a tiny bit different. It added a little bit of a kick to it-I don't think I'd make it every time because I really like using honey barbecue sauce with my chicken, but it's good for a change! Recipe found here.
  • 6 frozen skinless, boneless chicken breast halves
  • 1 (12 ounce) bottle barbeque sauce
  • 1/2 cup Italian salad dressing
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low. Link

Friday, October 7, 2011

Taco Potion #19

We started making our own taco/fajita seasoning! Easy and tasty. Sometimes I just don't need as much as is in a packet... and it's just plain fun to make your own stuff. Alton Brown's recipe found here.


  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons hot smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper


Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

French Fries

We tried a different way than usual. Not the healthiest for sure! Pretty good but nothing mind blowing. Recipe found here. It says that the sugar solution does something to the carbs so that it doesn't soak up as much grease-so they get crunchier and they are a little more healthy.
  • 1/3 cup white sugar
  • 2 cups warm water
  • 2 large russet potatoes - peeled, and sliced into 1/4 inch strips
  • 6 cups vegetable oil for frying
  • salt to taste
  1. In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
  2. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste. Link