Veggie Pizza Cups

Veggie Pizza Cups

Ingredients:

• 1 package of crescent roll dough
• 8 oz brick of cream cheese (softened)
• 1 cup sour cream
• 1 package of powdered ranch dressing mix
• 1/2 tsp garlic powder
• Chopped Veggies
• Shredded Cheese

See full recipes on :  thegunnysack.com

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Crescent Pepperoni Roll-ups

Crescent Pepperoni Roll-ups

Ingredients:

• a tube of crescent dough 
• four slices of string cheese (cut in half) 
• your favorite pepperoni
• some pizza or spaghetti sauce for dipping.  

Instructions:
See full instructions on : clevercraftycookinmama

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Corn and Parsnip Cakes

Ingredients

• 1 cup chopped parsnip (about 4 ounces)
• 1 (15 1/4-ounce) can whole-kernel corn, drained 
• 1/3 cup all-purpose flour
• 1/4 cup 2% reduced-fat milk
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon butter, divided

Preparation

Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.

Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.

Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.

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Modern Cheese Balls

Ingredients

• 1/4 cup wasabi-coated green peas
• 1/4 cup granola 
• 1/4 cup ground gingersnaps (about 5 cookies)
• 1/4 cup finely grated Parmesan
• 1/2 teaspoon whole fennel seeds
• 2 11-ounce logs goat cheese 

Preparation
Grind the peas in a food processor or crush them in a resealable plastic bag. Spread the crumbs on a plate. Repeat these steps for the granola, then the gingersnaps. Combine the Parmesan and fennel on another plate. 

Shape the cheese into balls, working with about 1 rounded tablespoon at a time. Roll the balls in the coatings. 

In Advance: Roll the cheese into balls and refrigerate them, uncoated, for up to 24 hours. Roll the balls in the coatings no more than 1 hour before the party.

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Basic Deviled Eggs

Ingredients

• 6 large eggs 
• 2 tablespoons mayonnaise 
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon prepared mustard
• 1/8 teaspoon salt
• Dash of pepper

Garnish: paprika

Preparation

Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.

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Marinated Mozzarella

Ingredients

• 3 (8-oz.) blocks mozzarella cheese
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 cup olive oil 
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Preparation

1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.

2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

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