Vegetable Pizza

2 Cans Refrigerated Crescent Roll Dough
2- 8 oz. Pkg Cream Cheese, Softened
1 Envelope Buttermilk Ranch Style Salad Dressing
1/2 C. Mayonnaise
1 Tbsp. Milk
1/2 C. Each-- Finely chopped Broccoli, Cauliflower, Celery, Shredded Carrots, Radishes, Onion, or whatever veggies you like  (I might have used green peppers, broccoli, and cauliflower at M & M...can't remember).
1 C. Grated Cheddar or Mozzarella Cheese (I used Cheddar)
1 C. Chopped Tomatoes-(I add these on top of the cheese just before serving)

Unroll 2 cans of dough and arrange on large cookie sheet.  Press edges of dough together to form a solid layer.  Bake at 350 degrees for 10-12 minues.  Cool.

Combine:  Cream cheese, salad dressing mix, mayo, and milk.  Beat until smooth.   Spread creamed mixture on cooled crust.  Sprinkle vegetables evenly over cream cheese layer.  Top with grated cheese.  Chill until served.  Add tomatoes just before serving.  I use cherry  or grape tomatoes-quartered.

Candied Coconut Sweet Potatoes

4 C mashed Sweet potatoes (5 med sweet potatoes or 2 large sized cans)

2/3 C Sugar

1/2 C butter

2 eggs

1/2 can Sweetened Condensed Milk

1 t vanilla

Topping:

2 C brown sugar

2 C sweetened coconut flakes

1/2 C melted butter

3/4 C chopped pecans

If using fresh sweet potatoes, preheat oven to 400 degrees. Prick each sweet potato with a fork and place on foil in the oven. Cook for 40-60 minutes or until tender.

Cool, then slice in half and scoop out the insides into a mixing bowl.

To the mixing bowl add in sugar, butter, eggs, sweetened condensed milk, and vanilla.

Spread this mixture evenly into a 9 x 13 pan.

For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Add pecans. Sprinkle evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes.

Caramel Stuffed Apple Cider Cookies

Ingredients:

• 1 c. softened butter
• 1 c.granulated sugar
• 1/2 t.salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
• packets (I found this in my grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 t. vanilla extract
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 3 c. all purpose flour
• 1 bag Kraft Caramels (14 oz)

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. 

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut.

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Cream Cheese Lemon Pie

Cream Cheese Filling:

Ingredients:

• 4 oz cream cheese, softened.
• 4 Tbsp butter
• 1 cup powdered sugar

Method:

Beat until light and fluffy. Spread into the bottom of pre baked pie crust. Refrigerate to set,

Lemon Filling:

Ingredients:

• 1 1/2 cups sugar
• 3 Tbsp flour
• 3 Tbsp cornstarch
• Dash of salt
• 1 1/2 cups water
• 3 eggs, beaten
• 2 Tbsp butter
• 2 tsp lemon peel
• 1/3 cup lemon juice

Method:

Mix sugar, flour, cornstarch, and salt. Gradually stir in water. Cook over medium heat until thick and bubbly. Remove from heat and set aside. Beat eggs yolks. Gradually stir 1 cup of hot filling into egg yolks. Return to saucepan, stir and bring to a gentle boil for 2 minutes. Remove from heat and stir in lemon peel and butter. Stir in lemon juice and cool. When cooled. Spread filling over cream cheese mixture. Cover and refrigerate for at least an hour. Cover with sweetened whip cream to serve.

Dutch Almond Tart

1 cube butter

1 cup sugar

1 cup flour

2 eggs

1 tsp almond extract

Pearl sugar to sprinkle on top (you can buy this at your local grocery store)

Mix together butter and sugar until smooth. Mix in eggs and almond extract until well blended. Add flour and mix until smooth. Spread into buttered pie plate and sprinkle the top heavily with pearl sugar. Bake at 335 degrees for 25-30 minutes. You may need to bake it a little longer until the middle isn't gooey depending on your oven. The top should be lightly golden. Best served with homemade whipping cream and raspberries on top.

This recipe is to die for and so easy to make! Enjoy! 

Chocolate Raspberry Bars

2 cups flour
1 cup butter
1 cup sugar
1 egg beaten
1 t almond extract
3/4 cup seedless raspberry jam
1 pkg chocolate chips
1 cup chopped almonds

Frosting:
1 cup powder sugar
2 T Milk

Mix flour and sugar.  Cut in butter.  Stir in eggs and almond extract until moist.  Press in 9x13 pan.  Save about 1 cup for topping.  Spread with jam. Sprinkle with chocolate chips, almonds and left over dough.  Bake 40 minutes at 350 degrees until golden.  Drizzle with frosting.

Bruce's Baked Apples

Ingredients
Mix/Stuffing:
1 apple (6 oz./Granny Smith Golden Delicious)
5 tbl. unsalted butter for mix
¼ cup packed brown sugar
1/3 cup dried cranberries
1/3 chopped pecans (toast/optional)
3 tbl. old fashioned oats
1 tsp. orange zest
½ tsp. ground cinnamon
Pinch of salt
6 apples (6 oz. each/Granny Smith Golden Delicious)
Sauce:
1 tbl. unsalted butter
1/3 cup apple cider
1/3 cup maple syrup
Directions
1. One apple, peel, core and dice (cut into ¼ inch pieces)
2. Six apples , cut off small section of blossom end (dispose)
3. Cut ½ inch off top (“Apple Caps” - set aside and reserve)
4. Peel outer layer of apples
5. Core out apples with melon baller and leave ½ inch perimeter outer and bottom areas
6. Melt butter in skillet on medium heat and caramelize tops of apples (approx. 3 minutes)
7. Turn down heat to low and rotate apples, “pile” mix/stuffing in cored apples
8. Add apple cider and maple syrup to skillet for sauce
9. Cover apples with “Apple Caps”
10. Bake at 375 Degrees, rack on middle position, 35 to 40 minutes
11. Spoon with sauce every 10 minutes while baking
12. Test apple with a toothpick until tender
13. Drizzle sauce over apple before serving (if thick add more cider)
14. Remove “Apple Cap” and serve with Vanilla Ice Cream
See America’s Test Kitchen for demonstration: