Here are the 2 recipes from the blessing. Enjoy!
Veggie Pizza- here's the link for the webpage I got the recipe from.
*2 pkgs. crescent rolls (8 in each)
Press onto cookie sheet overlapping edges to seal. Bake at 350 F for 10 to 15 minutes or until done. Let cool.
*1/2 cup mayonnaise
*2 8oz pkgs. cream cheese
*1 pkg. Hidden Valley Ranch Dressing Mix
*1 tablespoon milk
Mix together the above ingredients and spread over crescent roll crust.
Finely chop or pulse in food processor:
*3/4 cup broccoli
*3/4 cup cauliflower
*3/4 cup red or green pepper
*1/2 cup green onion
*1/4 cup radishes
*1/4 cup celery
Combine vegetables and sprinkle over the top of cream cheese. Gently press veggies into cream cheese mixture. For best results, make one day before serving and refrigerate until needed. The flavors really benefit from sitting overnight. Serve cold or at room temperature.
Slow Cooker Cheese Dip from the Slow Cooker Bible
1 pound ground beef
1 pound Italian sausage
1 package (16 ounces) pastuerized processed cheese spread, cubed
1 can (11 ounces) sliced jalapeno peppers, drained (which I didn't use)
1 medium onion, diced
8 ounces Cheddar cheese, cubed
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) cottage cheese, cubed
1 container (8 ounces) sour cream
1 can (8 ounces) diced tomatoes, drained (I used a fresh tomato)
3 cloved garlic, minced
Salt and Pepper to taste
1. Brown beef and sausage over medium-high heat. Drain. Trasfer to 4 quart cooker
2. Add the rest of the ingredients
3. Cover and cook on HIGH for 1-2 hours or until cheese are melted, stirring occasionally. Serve with bread or crackers.
Makes 16-18 servings
