Vegetable Pizza - Chantel Miller

Vegetable Pizza
brought by Chantel Miller

2 packages crescent rolls, rolled out and baked
1 8-oz block cream cheese
1 medium tub sour cream
1 package dry ranch dressing mix
broccoli
cauliflower
tomatoes
carrots
green pepper
cheese

Mix cream cheese, sour cream, & dry ranch together. Spread on cooled crescent dough. Cover with vegetables (any that sound good to you) and top with cheese (cheddar or mozzarella).

Mini Pecan Muffins - Erin Walker

Mini Pecan Muffins
brought by Erin Walker

1 c. packed brown sugar
¾ - 1 c. flour
1 c. chopped pecans
2/3 c. butter (no substitute) – melted and cooled
2 eggs, beaten

Stir the brown sugar and flour together; add chopped pecans. Combine eggs and butter and mix well. Stir into flour mixture just until moistened. Grease and flour mini muffin tins. Fill 2/3 full. (That’s important. If you put more batter in the cups, the muffins will rise over the lip and become difficult to remove from the tins.) Bake at 350° for 15-17 minutes. Makes 2 ½ dozen mini muffins. (*I used a scant cup of flour.)

Tahitian Smoked Salmon Mango Sushi Roll - Melody Aanderud

Tahitian Smoked Salmon Mango Sushi Roll
brought by Melody Aanderud

4 sheets Nori
3 c. Sushi Rice (sticky rice recipe below), prepared
8 tsp sesame seeds
1-2 cucumber, think lengthwise slices
2 oz smoked salmon
2 oz mango stips
1 oz cream cheese
½ oz green onions

Makes 4 rolls (32 pieces)
Cover a rolling mat with a sheet of plastic wrap, folding it over edges and attaching it to the back of mat. Turn mat over so plastic covered side is facing down.
Lay 1 nori sheet on rolling mat. Use about ¾ c. rice to cover nori sheet, starting with a ball of rice at bottom and then spreading it out. Cover nori with rice right up to the edges.
Spread about 2 heaped teaspoons sesame seeds over rice, using back of a teaspoon.
Pick up rice-covered nori by corners, quickly turn it over and place upside down on bamboo rolling matt.
Add smoked salmon. Place sliced mango along center of nori. Add cream cheese and green onions.
With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾ inch of nori visible at far end of nori end of roll. Press gently to mold roll together. Lift up mat, roll back a little, then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into shape, either round, oval or square.
Using a sharp knife, cut each roll in half, then cut two halves in half again. Then cut four quarters in half to make 8 equal sized pieces. Cut gently to maintain shape.
Serve Sushi with Soy Sauce and Wasabi

Sticky Rice
Makes enough for 6 rolls

2 cups short grain jasmine rice
2 cups water
1 tsp salt
1/3 cup rice wine vinegar

1 Wash rice in a colander until the water is clear about 3-5 minutes
2. Place in a covered pan and add the water. Cover and bring to a boil over high
3. Reduce heat to medium and boil for 5 minutes, then reduce to low and continue boiling for 15 minutes. Do not remove the lid while cooking. Remove from heat and cool while combining the salt and vinegar.
4. Slowly cut the vinegar into the rice, coating all of the rice. Allow the rice to cool until it is cool enough to touch.
5. When working with this sticky rice, keep a bowl of ice water nearby to dip your fingers in. This will make the process of rolling the sushi much easier.

Rosemary & Chicken Pizza Pinwheels - Anona Davis

Bacon-wrapped Water Chestnuts - Ina Lewellyn

Artichoke Dip - Ina Lewellyn

Black Bean and Corn Wonton Cups - Christina Dixon

Black Bean and Corn Wonton Cups
brought by Christina Dixon; recipe from Betty Crocker

36 wonton skins
2/3 cup Old El Paso Thick 'n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant whole kernel corn, drained
1 can (15 oz) Progresso black beans, drained, rinsed
1/4 cup sour cream
Cilantro sprigs, if desired

1. Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2. Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers

URL to the recipe online: http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34795&Source=SearchResultPage

Strawberry Lemonade - Sydney Young

7 Layer Dip - Janese Hendricks