Crescent Veggie Pizza

I am reposting this from a multi-recipe post from 2013. I got this recipe from a lovely Amish Mom at my children's school. Way back in my other blog Walking Between the Grapevines I had mentioned that school many times. It was in a very small farming community in Western New York, and the fact that so many residents were members of the Ohio sect of Amish we all interacted. My son on the spectrum had classmates who attended the regular school for the extra help from the most amazing teacher.

For class events Mrs. Miller would always bring this delicious veggie pizza and was kind enough to offer the recipe to me. It is a family favourite for family events, holidays, and whenever I feel like making it, or they ask me to.

This recipe is doubled because that's how we make it.

Crescent Veggie Pizza

Ingredients:

2     cans crescent dinner rolls

1     pkg (8oz) cream cheese, softened

1/2  cup sour cream

1     tsp dill weed

1/8  tsp garlic powder

1/2  cup small fresh broccoli florets

1/3  cup quartered cucumber slices

1     plum (Roma) tomato, seeded and chopped

1/4  cup shredded carrot

Directions: 

1. Heat oven to 375 degrees.
2. Unroll both cans of dough; separate dough into 4 rectangles.  In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
3. Bake 13 to 17 minutes or until lightly golden brown.  Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth.  Spread over crust. Top with vegetables.  Serve immediately, or cover and refrigerate 1 to 2 hours before serving.  Cut into 8 rows by 4 rows.

Enjoy!

            Ingrid

Spinach Artichoke Dip

Each year our SuperBowl menu evolves. The number of people wane and ebb like a tide. Some of our family of seven long ago moved to different locals. Currently, I have four still at home, but does the college student count who is ninety minutes away? Another is spending game day with college friends who moved back to the area for their jobs.

Our menu will vary each year, as it always does.  I had shared this recipe back in February  of 2013 in a group recipe blog. I decided that I would features those recipes individually. Let's start with:

Spinach Artichoke Dip

Ingredients:

1 tbsp. butter

3-4 cups baby spinach

2 green onions, thinly sliced

1/2 cup chopped tomatoes

1/3 cup chopped marinated artichoke hearts 

1/8 tsp. garlic powder

5 oz. cream cheese

4 oz. monterey jack cheese, grated

kosher salt and black pepper to taste

Directions:

1. Preheat oven to 350. Spray a small (2-3 cup) baking dish with nonstick spray.
2. In a skillet, melt butter over medium heat. 
3. Add in baby spinach and green onions, cook until spinach has wilted down. 
4. Season with salt and pepper. 
5. Add in tomatoes, artichokes, garlic powder and cream cheese. 
6. Cook and stir frequently until the cream cheese has melted down. 
7. Remove pan from heat. 
8. Stir in Monterey jack cheese. 
9. Pour the dip into your prepared dish and pop it in the oven for 15 minutes. 
10. Serve piping hot with pita or tortilla chips.

Enjoy!

            Ingrid

Ellie's Peanut Butter Pie

So the tradition continues.

Back in 2015, when we moved into our house we got to know Ellie. Ellie was the sweetest woman, who lived in her home across from mine for over 70 years. She told me so many things about the history of our little forgotten neighbourhood. She sent over photos of my home shortly after it was rolled down the hill and into it's spot in 1974.

One year Ellie sent over her delicious Peanut Butter Pie. We loved it so much that she sent over the recipe. These errands helped me get to know her children.

After Ellie passed, she had wanted my oldest to buy her home but he wasn't ready yet, we did end up with several beloved mementos. Her home was quickly bought by the sweetest couple from Albania.

Over the years, as their family has grown, we've exchanged food during holidays. This year I sent ever Ellie's Peanut Butter Pie (excitedly made by my oldest daughter). We also sent over a photocopy of Ellie's handwritten recipe - because this recipe needs to continue to be made in Ellie's kitchen.

                                                                         

It is even more delicious than it looks!

Ellie's Peanut Butter Pie

Ingredients:

3/4 cup Crunchy Peanut Butter

1 cup Confectioner's Sugar

3 cups Milk

1 large Graham Cracker Crust

2 boxes Vanilla Pudding (not instant)

Whipped Topping

Directions:

• Mix peanut butter with sugar until crumbly.
• Cook vanilla pudding according to directions. (Use 3 cups milk instead of 4)
• Let cool for a few minutes.
• Spread 3/4 of th peanut butter / sugar mixture into the pie crust.
• Pour hot pudding over this.
• Cool.

Note:

- Can do this a day ahead.

• Spread top with Cool Whip.
• Sprinkle remaining 1/4 of crumb mixture on top.

1.  Enjoy!

               Ingrid