Veggie Bars

Hello dear readers from Mandy's Recipe Box!

We at MadeFromPinterest are tickled pink to be back at Mandy's great site! Last month we guest posted here on my sister Tracy's Homemade Marshmallow Fondant . If you missed it, then make sure you check it out. It seriously was beautiful! And today it's my turn to bring you an eye-catching appetizer so let's get started! Are you famous for a specific recipe that you have? Four years ago, my husband and I moved from Southern California to Utah and soon after I was invited to a potluck brunch. Wondering what I should bring, these Veggie Bars came to mind. Back in California, I had made these a lot and my friends were probably very used to them. But now we were in a new neighborhood and a new community and that meant that all of my recipes were new! YES! I was going to bring these Veggie Bars. I arrived early carrying these beautifully colored, eye-catching bars and the hostess oohed and aaahed appropriately. She had never seen them before. See what I mean? My old recipe had become new! As the guests arrived, these veggie bars were the topic of conversation and I now became famous because of this veggie bar recipe. Martha would be proud. If you'd like to become rich and famous too, okay maybe not rich, but maybe famous for these bars, make these for your next event!

Ingredients:

 2 packages crescent rolls
 1/2 cup mayonnaise
 1/2 package ranch dressing mix
 1 (8 ounce) package cream cheese, softened
Grated cheese
  Suggested Vegetables: cauliflower, diced broccoli, diced zucchini, diced carrot, finely grated celery, diced red peppers or green pepper, diced green onion, cut tomato, diced
  Instructions:
 Roll out then press down your crescent rolls into a jelly roll pan with sides. Don't judge me for my well-used pan!

 

Bake at 350 for 10-12 minutes or until golden brown. Blend together mayonnaise, dressing mix and the softened cream cheese until smooth and creamy. Spread over cooled crust:

 

Then just start layering whatever veggies you have chosen over the entire crust - garnish with a little grated cheese and it will make a beautiful masterpiece like this:



These are light, fresh and a great appetizer for the summer. And they just MIGHT make you famous! Thanks so much Mandy for having us today. We'd love for you to hop on over to madefrompinterest.net and say hello!

   

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Slow Cooker Beef & Broccoli

Hey friends! I shared an amazing slow cooker recipe recently over at Made From Pinterest.
Doesn't it look mouthwatering?

I love using my slow cooker as you can see from my Slow Cooker Potato Soup, Slow Cooker Chicken Alfredo, and Old Fashioned Baked Beans.

Want to make this Beef & Broccoli today? Go to Made From Pinterest and get the recipe. You will love it.

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Creamy Broccoli Side Dish

This is a great side dish for using broccoli. It is sort of a mini casserole and you could surely add chicken and make it a main dish. We had it on the side of these Country Style Ribs and they went great together. My little Emma (3) loves her broccoli. She gobbled this right up.

A side story about Emma and her broccoli...a family friend wanted Emma to go play with her. She's 9. Emma wouldn't do it. She wanted to stay with me. Well the little girl goes and gets a piece of broccoli (we were at a wedding shower) and says, "Emma...look what I have!" as she waves the broccoli. Well Emma hopped right up and grabbed the broccoli and went to play. It made me giggle.

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup mayonnaise
• 1 medium onion, chopped
• 2 eggs, lightly beaten
• 6 cups frozen chopped broccoli, cooked and drained
• 1 cup (4 ounces) shredded cheddar cheese
• 1 tablespoon butter, melted
• 1/4 cup soft bread crumbs
• 
  
• In a large bowl, combine the soup, mayonnaise, onion and eggs. Stir in broccoli; pour into a greased 2-qt. shallow baking dish. Sprinkle with the cheese. Combine butter and bread crumbs; sprinkle on top. Bake, uncovered, at 350° for 30 minutes.

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Guest Post: Lark's Country Heart

I am so excited when I have guest bloggers here! I am really happy to have Lark here from Lark's Country Heart. I love her recipes! To tell you how much I visit her blog, when I type an "L" in the address bar, Lark's Country Heart is the first thing that pops up. Yeah. I like her a little bit. In fact, I have her cookbook that I adore. I won it and it's awesome. Go buy it. That's just me telling you that. Here's Lark...

I am so thrilled to be here at Mandy's Recipe Box! Mandy has asked me to share with you all a little bit about myself.

I have been married for soon to be 14 yrs. We have 1 child, my daughter just turned 12 years old this week. (boy does that make me feel old!) I live in a small country town located 100 Miles North of Las Vegas, NV.    I am a licensed Manicurist.  Along with a Stay at home Mom.  I have a few hobbies I like to do... I love to run Marathons. You can always find me in the kitchen baking or cooking. I am a huge reader. And when I have time I like to craft.
 I started blogging to help myself "log" my own recipes. And boy did that ever "snowball". I now  have (3) blog's I am involved in.

Lark's Country Heart, Country Cooks Across America, and Baking Up a Cure.

I wanted to share with you all a favorite Main Dish all of my family likes. I don't indulge in it often, but not for the lack of "wanting" it. This dish is so Sinfully Good! I don't fix it very often though, because of the Calories.

*If you are one of those people who can eat what ever you want when ever you want it...well then I hate you. Just kidding! I am just NOT one of the "lucky ones", so I don't get to enjoy this dish as often as I dream about. I have tried to lighten up this recipe a bit. It tasted just as good to me. So YOU go ahead and make it YOUR way.

 *If you do want to lighten the calorie count, just substitute the soup, sour cream, and mayo with the Fat Free versions.

Chicken Divan

4-5 Skinless, boneless cooked Chicken Breast's

4 C. Fresh Broccoli Florette's 

1 (10 3/4 oz.) Cream of Chicken Soup

1/2 C. Mayo

1/2 C.Sour Cream

1 tsp. Curry Powder

1 tsp. Lemon Juice

2 C. French's Fried Onion

Salt & Pepper to taste

Preheat oven to 375

In a 9x13 pan layer Chicken on the bottom of pan.

Then cover the chicken with the Broccoli .

In a bowl stir together the remaining ingredients; except Fried Onions.

After stirred together well, pour over the Broccoli.

Cover with foil and bake for 25 minutes.

Remove foil, Sprinkle the fried onions on top.

Return to the oven (not covered) for another 15 minutes. 

I hope y'all come join me on Lark's Country Heart.

Country Kisses,

Lark

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Sausage Corn & Broccoli Bake {Totally Tasty Tuesdays}

So I'm not completely sure what this is. It tastes like breakfast, but I don't eat broccoli in any of my breakfast foods. It has sausage and corn in it, too. I made this for dinner and it just confused me. It was absolutely tasty, but my mouth wasn't expecting such a breakfasty taste at dinner time. Don't get me wrong. I love making breakfast foods for dinner. Pancakes are so good in the evening! But I'm expecting that. I plan that. This dish surprised me. To add to my confusion, a serving suggestions says to serve this with a leafy green salad. See? That's not breakfast, for sure! So now that I know it tastes like a breakfast dish, I can be prepared for the next time I eat it. Do with it what you will. I ate it straight up. My husband, as usual, added hot sauce.

1 can crescent rolls or 1 can flaky dough sheet

8 oz. bulk pork sausage

2 c. frozen broccoli florets, thawed

3 eggs

1 Tbsp. flour

1 tsp. seasoned salt

1 can cream style corn

1 c. shredded cheddar cheese

Preheat the oven to 325 degrees. Grease a 11x7 (2 qt.) baking dish. Unroll dough the baking dish; press on bottom and 1/2 inch up sides of dish. 

In a skillet, cook sausage stirring until no longer pink. Drain. Spoon evenly over dough. Top with broccoli. In a large bowl, beat eggs, flour, and salt until well blended. Stir in corn. Pour over broccoli and sprinkle with cheese.

Cover and bake 30 minutes. Uncover and bake 25-35 minutes more or until knife inserted in center comes out clean.

Printable Version

I linked this to This Chick Cooks, Made it on Monday, Gooseberry Patch

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