Recipe 9: VEGGIE PIZZAS (appetizer)

SOURCE:  This recipe was given to me by my Aunt Sue.  She is one of the best cooks I know as well. She never skimps, never substitutes for anything healthy and uses  a deadly amount of butter and mayonnaise when she cooks.  she is my kind of woman! She is also in her 70s and healthy as a horse!  everything in Moderation, my friends.
She made these for one of our family reunions.  I took one bite and almost absconded with the entire platter to the bathroom to stuff my face in solitude.

These are GREAT for kids to make as well.  If they help you decide the vegetables and help you arrange them on the pizza they may be a little more likely to eat them!  Plus the ranch "sauce" makes them really delicious. 

THE RECIPE:

2 packages of Crescent rolls, pressed into a cookie sheet like a crust.  Bake according to tube directions and cool.

In a bowl mix until smooth:
3/4 cup Miracle Whip (NOT MAYO...gasp, what?? a recipe without mayo??)
16 oz softened cream cheese
1 envelope of Dry ranch dressing mix.

Spread this onto your cooled crescent roll "pizza dough".

Now over this, put  any combination of vegetables. She uses Sliced Green and red Bell Peppers, Shredded carrots, finely chopped Broccoli, Halved Cherry Tomatoes, and Finely chopped Green Onions.

I have had them with snowpeas, mushrooms, cauliflower. Any vegetable can go well with this pizza.

Recipe 4: BROCCOLI SALAD (sides/Salads)

Source:  Again my Aunt Joy came through.  She made this for a family function way back in 1986.  We find any excuse to make it.
SO GOOD! Picnics, potlucks, cook outs, Thanksgiving and Christmas and Easter. There is NEVER a bad time for this salad.

Honestly,  I feel that this recipe is one of the best ones out there, as far as broccoli salad is concerned (and arent we all concerned about broccoli salad?).
 Just the right blend of mayo and sugar. Not too much going on ingredients wise.  I have had some broccoli salads that were way too mayonnaise-y.
I have had some that were way too sweet. I have had broccoli salad that had so much crap in it my mouth was confused.  cheese and onions and sunflower seeds and just so much other junk that was completely unnecessary.  I even had one that was made with SOY mayonnaise. Talk about gagging me with the proverbial spoon. It was awful. How do you politely choke and spit it out in a napkin and want to wipe your tongue all night??  And for the love of God, Miracle Whip is NOT Mayonnaise, so dont even think about substituting it.
This recipe is best made with REAL MAYO and REAL BACON.  (I have tried turkey bacon, and it just doesnt add the same oomph).
 This recipe really is the basic 4 ingredient to add the perfect combo of crunchy, salty, sweet and savory.  

This is my version of Broccoli Salad. Any others out there that are dynamite??

BROCCOLI SALAD

In a frying pan, brown 1 pound of BACON so it will be fairly crspy..  drain and set aside.  When cool and crisp, crumble into bits.
To this crumbled bacon add the following:
3-4 large heads of fresh broccoli, cut into bite sized pieces
1 bunch green onions (about 6 or 7), chopped
1/2 cup raisins

Toss well so all ingredients are evenly distributed.

In a separate bowl combine:
1 cup Mayonnaise (hellmans or Dukes are the best.  Just make sure it is real mayo, thats the most important thing)
1/2 cup white sugar
2 TBSP Apple cider Vinegar.

mix wel, making sure sugar dissolves fairly well and is not too gritty.
Pour over broccoli salad gradually, tossing between each addition, making sure all pieces are coated.
You may or may not use all the mayo mix, depending on how much broccoli you actually use.
Just make sure everything is coated.

Refrigerate until ready to serve.  This dish works best if you let it sit for at least an hour before serving.
It gives everything time to kind of meld and all the flavors to blend and the sauce time to seep into everything.

Recipe 2 : Worlds Best Spinach Dip (appetizer)

RECIPE:  Appetizer/party food.  SPINACH DIP.

BACKGROUND/SOURCE: When I was 10 years old, we lived in Livermore, CA.  We were fortunate to have family (somewhat) nearby in Santa Rosa. My mothers aunt lived there with her two kids and boyfriend. Aunt Joy is a FANTASTIC cook, she and I share a collecting passion.

One holiday, most likely Christmas, we were up in Santa Rosa visiting. Towards the end of the day we were sitting around her kitchen table playing Spades and she pulled out this Spinach Dip.

No one in my family had ever tried anything like it before and it became an instant family favorite. This spinach bowl was polished off in record time.

We now make it for every function, every holiday gathering, every party.  It is simple, delicious and a guaranteed "no leftover" kind of appetizer.  No one can resist the spinach dip.

The OFFICIAL source of this recipe is Knorr.

SPINACH DIP RECIPE:

1 package (10oz) frozen spinach, thawed and drained well.
1 cup Mayonnaise (yes mayo, NOT salad dressing/miracle whip)
1 1/2 -2 cups sour cream (I use about 1 1/2 cup)
1 bunch green onions (about 5), chopped
1 packet Knorr Dry Vegetable soup mix
1 small can water chestnuts, chopped small

Combine all the ingredients, mix well (but gently). refrigerate.
Take a round loaf of bread, such as Sourdough. Hollow out the center, saving the bread.
Cut this bread into chunks and toast lightly.

When ready to serve, place dip in the hollowed out bread bowl and serve with the toasted chunks.

I also buy an extra loaf of italian or french bread to chop up as well.  Also goes well with crackers, and other types of breads.