Monday, December 24, 2012

She Loves Wine's Cold Vegetable Pizza

It wouldn’t be Christmas without this, my boys can eat a whole one by themselves.

2 pkg of crescent rolls
1 cup of Hellman’s Mayo (NOT MIRACLE WHIP)
1 8 oz Cream Cheese - soft
1 teaspoon parsley
1/2 teaspoon garlic salt
1 teaspoon Accent
1 TABLESPOON onion, finely chopped
1 teaspoon Lawry’s seasoned salt
2 cups cheddar cheese, shredded

2 cups fresh veggies ( broccoli, green onions, cauliflower,
radishes, zucchini,cherry tomatoes) ( If I don’t have these on hand...
I get them from the salad bar at the grocery store)

Pat rolls on a slightly greased jelly roll sheet or cookie sheet.
Bake at 350 degrees for 8 - 10 minutes or until golden brown.

Combine mayo and cream cheese. add seasonings. Spread on cooled crust, sprinkle with finely chopped veggies and cheese.... place a sheet of wax paper of top of this and pat gently to set the toppings into it so it isn’t so messy when you eat it. Cover with saran wrap and refrigerate until ready to serve.

Sunday, December 23, 2012

Paula Deen's Fabulous Pesto Cheese Ball

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

For the cream cheese layer -
process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.

For the pesto layer -
process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended. Dissolve the salt and pepper in the olive oil and mix well.
With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside.

For the tomato layer -
drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.

Spread some of the cream cheese mixture over the cheese slices lining the bowl.
Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture, and then remaining cream cheese mixture in the bowl.

Cover with the remaining provolone.

Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm.

Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.

I took the advice of others who rated this recipe and did not add extra oil to the sun-dried tomatoes. If you don't have a food processor or are pressed for time, buy a good pre-made pesto.

Carla's Beaumonde Dip

This is by far the best veggie dip I've ever had and my family loves it. It came to me from my long-time friend, Carla. It's been in her family for years and I've been making it for over 30 years.

Not only is it a great veggie dip, it's good as a topping for baked potatoes, sandwich spread or with salad dressing, thinned with a little milk

Carla's Beaumonde Dip

2/3 cup Hellman's Real mayonnaise ( DO NOT USE MIRACLE WHIP)
2/3 cup Sour cream
1 Tbsp finely minced onion
1 TBSP Parsley flakes
1 tsp Beaumonde (made by Spice Island)
1 tsp Dill weed
1 tsp Accent
1 tsp Lawry's Seasoned Salt
5 Drops tobasco sauce

Mix together and let sit for several hours for the flavors to blend.

Saturday, December 22, 2012

Paula Deen's Lemon Bombs

These soft cookies are the BOMB! Addicting.  This is a Paula Deen recipe I tweaked, it's fine with a yellow cake mix, but much better with a lemon cake it. Can vary this by using different puddings and juices.

Remember, I warned you.... VERY ADDICTING!

  • 18 1/2-ounce package yellow  LEMON cake mix
  • 3 1/2-ounce package instant lemon pudding mix (Sugar-free is fine)
  • 4 large eggs
  • 3/4 cup vegetable oil


  • 4 cups confectioners' sugar
  • 1/3 cup fresh lemon juice
  • 1 lemon, zested
  • 3 tablespoons vegetable oil
  • 3 tablespoons water


Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out into a large baking pan.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With a slotted spoon, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with  cookie sheet or waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Cinnamon Walnut Coffee Cake

Another recipe from my friend, Cindy. This moist coffee cake has ribbons of cinnamon throughout the coffee cake. Great for Christmas morning or any gathering!

1 cup butter - soft
2  3/4 cups sugar - divided
2 tsp. Vanilla
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups sour cream (16 oz)

2 tsp. ground cinnamon
1/2 cup chopped walnuts

Cream together: Butter, half the sugar and vanilla. Add eggs one at a time, beating well after one.

Combine: Flour, baking powder, baking soda and salt... add dry mix alternating with sour cream, beating till smooth.

In a separate bowl, combine ground cinnamon and walnuts - set aside.

10" Tube or Bundt Pan

Spoon 1/3 of the batter into a greased 10" tube or  bundt pan - sprinkle with 1/3 of the cinnamon walnut mixture. Repeat layers two more times.

Bake at 350 for 70 minutes or until done.

Cool on a rack 10 minutes - then invert the pan and l

Cindy's Black Bean and Corn Salsa

My friend, Cindy, makes this for Christmas for her family gathering and doubles the recipe.

1   15 oz can Black Beans - rinsed and drained
1    15 oz can White Corn - rinsed and drained
2 tsp. Olive Oil
1/2 tsp crushed red pepper
1 tsp cilantro
1/2 tsp salt
1/4 Pepper
6 green onions, chopped

Mix and chill at least two hours. Best if made the day before.

Serve with one of the following:
Corn "Scoops"
Black Bean and Garlic Chips (favorite)

Thursday, December 20, 2012

Bacon Wrapped Hot Dog Appetizers

Hot dogs
Light Brown Sugar
Cut the hot dogs into bite-sized pieces.then wrap each piece in bacon;  Use toothpicks to hold bacon on hot dogs - layer in frying  pan. Cover with light brown sugar. Cover and simmer  until lightly brown.