INGREDIENTS :
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
2 teaspoon Ranch(Hidden Valley)seasoning dry mix
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped (almost ripe)
6 coarsely chopped Mushrooms
1/4 cup shredded carrot
1 cup Shredded Cheese(I use Kraft Mexican Cheese with NO seasoning)
Roll out dough, do not seperate cresent rolls, Pinch together any large seams. Bake dough as directed on package.
Mix together Cream cheese, sour cream, and ranch seasoning. Spread on to cooled and baked dough.
Add veggies on top of cream cheese mixture, and then sprinkle shredded cheese on top.
It is so Yummy!!!
Thursday, December 25, 2008
Thursday, December 18, 2008
Kim’s No Bake Kisses
Ingredients:
2 tablespoons margarine
1/2 cup skim milk
2 cup granulated sugar
3 cup rolled oats
1/2 tablespoon vanilla extract
1 cup white chocolate chips or Hershey Kisses any flavor
Directions:
In a sauce pan placed over medium heat, combine the butter, milk and sugar. Stir well until the butter is melted and bring to a light boil.
Add the chocolate chips and rolled oats. Mix until the chocolate chips melt, combine with the sugar and coat the oats. Add the vanilla and stir.
2 tablespoons margarine
1/2 cup skim milk
2 cup granulated sugar
3 cup rolled oats
1/2 tablespoon vanilla extract
1 cup white chocolate chips or Hershey Kisses any flavor
Directions:
In a sauce pan placed over medium heat, combine the butter, milk and sugar. Stir well until the butter is melted and bring to a light boil.
Add the chocolate chips and rolled oats. Mix until the chocolate chips melt, combine with the sugar and coat the oats. Add the vanilla and stir.
Peanut butter drops
No Bake Chocolate Peanut Butter Drops
Ingredients:
• 3 cups quick-cooking rolled oats
• 1 1/4 cups Jif® Extra Crunchy Peanut Butter
• 1 (6 oz.) package (1 cup) semi-sweet chocolate chips
• 1/2 cup honey
• 1/4 cup butter or margarine
• 1/4 teaspoon salt
Directions:
1. HEAT oven to 350ºF. Place rolled oats in a 15 x 10 x 1-inch baking pan. Bake 15 minutes or until toasted. Cool.
2. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
3. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
4. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
Yield: 7 dozen
Ingredients:
• 3 cups quick-cooking rolled oats
• 1 1/4 cups Jif® Extra Crunchy Peanut Butter
• 1 (6 oz.) package (1 cup) semi-sweet chocolate chips
• 1/2 cup honey
• 1/4 cup butter or margarine
• 1/4 teaspoon salt
Directions:
1. HEAT oven to 350ºF. Place rolled oats in a 15 x 10 x 1-inch baking pan. Bake 15 minutes or until toasted. Cool.
2. COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
3. HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
4. DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
Yield: 7 dozen
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