Veggie Squares

Don't let these veggies deceive you into thinking this is a healthy appetizer. The veggies sit atop a thick spread of blue cheese dressing which blankets a Pillsbury© Crescent Roll. They are irresistible finger foods and super easy to make!

INGREDIENTS

1 container of Pillsbury Crescent Rolls

3 Tablespoons of Bob's Big Boy Blue Cheese Dressing

1/2 cup Sharp Cheddar (shredded)

1/4 cup of finely diced red and yellow bell peppers, broccoli, carrots, and green onions.

HOW TO MAKE

Lay out the Crescent Rolls flat on a cookie sheet forming a large rectangle. Bake as directed. Let cool and press firmly making sure it is a solid base. Spread the blue cheese mixture covering the entire area. Mix all the veggies and cheese together then cover the entire surface area of the dough. Press it firmly again by placing a piece of wax paper or foil on top so the veggies get stuck firmly in the dressing and the dough.

Slice into bite-sized squares. Makes 50.

Want to bring other Bite-Sized Goodies to the party, try these!

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Pinwheels

Try and eat just one of these bite-sized goodies. There are many variations but the following recipe is my favorite.

INGREDIENTS

Large Flour Tortillas

1 cup of softened Cream Cheese OR refried beans

1/4 sour cream

1 tsp. Garlic Salt

1/2 cup of green onions

1/4 cup sharp cheddar cheese

1/2 cup of chopped black olives OR black beans OR real bacon bits

1. Mix ingredients well.

2. Slightly warm your tortilla so it is rollable and won't break.

3. Spread the mixture thinly across the entire tortilla.

4. Holding one side of the tortilla, Roll it into the shape of a log.

5. Press it firmly together while maintainging a circular shape.

6. Slice it as you would a sushi roll

7. Serve with your favorite salsa.

See other Bite-Sized Goodies to share at your next event.

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Crab Stuffed Mushroom Caps

Mushroom caps stuffed with crab, jack cheese and a little white wine. These bite-sized goodies are usually the first to go.

• 3 tablespoons butter, melted
• 24 fresh mushrooms
• 2 tablespoons butter
• 2 tablespoons minced green onions
• 1 garlic clove or 1 teaspoon minced garlic
• 1 teaspoon lemon juice
• 1 cup diced cooked crabmeat
• 1/2 cup soft bread crumbs
• 1 egg, beaten
• 1/2 teaspoon dried dill weed
• 3/4 cup shredded Monterey Jack cheese, divided
• 1/4 cup dry white wine
• 1/4 cup soy sauce

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
2. Remove stems from mushrooms. Set aside caps and finely chop the stems.
3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems, chopped garlic and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine and soy into the pan around the mushrooms.
5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm. Baste 1 - 2 times throughout with the sauce from the bottom of the pan.

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In Memory of...Rocks

We started this tradition in our home when our cousin Steve was tragically killed in an accident. It was inspired by my mom and aunt who paint their grandchildren's names on rocks and place them throughout their yard.

Since we don't attend grave sites of our loved ones very often, I thought painting a memory rock would allow us to reflect on the people we love and miss everyday.

It is also a helpful way for children to remember their lost pets. We lost our cat Sebastian last year. In honor of him, we painted a cat rock. Now every time we walk outside we reminisce about his silly ways. A beautiful story was also written in honor of Sebastian. (Read it here on the story time experiment blog, CAT COME BACK)

This is not a tradition I look forward to doing, but I love walking around my yard and remembering the impact each loved one had on my life.

See other traditions and crafts for kids.

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Plant a Rock Garden

Over the weekend we bought seed packets to make our favorite salad - radishes, carrots, lettuce, tomatoes, and cucumbers, some herbs - thyme (for this Next Food Network Star winning chicken recipe) and cilantro. We also planted something sweet and spicy - strawberries and jalapeños. We found a small area with lots of sun, prepped the dirt and planted the seeds.

Then we went rock hunting throughout our yard and found various shapes and sizes. We painted each (with an acrylic paint set from Aaron Brothers) to replicate what would grow where - Cucumber, tomato, strawberry, carrot. Now our garden is colorful from day one and it was a fun craft to share with the kids.

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Turkey, Bacon, Avocado on Squaw Sandwich

My daughter asked me - mommy, if you could only eat one thing for the rest of your life what would it be? My answer is the turkey, bacon and avocado sandwich from Butch's Grinders in Riverside. Their secret ingredient is the squaw bread from Galasso's Bakery in Mira Loma.

I attempted to recreate it after purchasing a loaf of squaw. Here's what you'll need:

INGREDIENTS

Squaw Bread

Mayonnaise

Garlic Oil

Iceberg Lettuce Finely Shredded

Onion - finely sliced

Tomato

Pickle

Provolone - 1 slice

Turkey

Avocado

Bacon

Every ingredient must be fresh and chilled. Mix the lettuce and onions together and lightly season with salt and pepper. Spread the garlic oil on one bread slice and light mayo on the other. Layer your sandwich accordingly, bacon, tomato, avocado slices, pickles, lettuce onion mixture, cheese, turkey, top with mayonnaise side down.

Enjoy!

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Pastrami Pizza

I do not like pastrami or mustard, except when it is placed atop a pizza. I first tried a pastrami pizza from the Downey Pizza Company. Now it is a monthly meal in our home. It is so easy and everyone loves it. I'm thinking I will bring it to a super bowl party next year.

INGREDIENTS

Pizza Crust (I used a BOBOLI)

Yellow Mustard

Pastrami

Pepperocinis

Jack cheese

Red Pepper

Garlic Salt

Spread the mustard on the pizza dough as you would sauce. Cover the pizza with the remaining ingredients as you like. Season with Red Pepper and Garlic Salt. Bake at 450 degrees for 14 minutes.

While you are eating the pizza, bake a brownie pizza for dessert! (recipe coming soon)

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Looking for Love? - Here it is!

This recipe makes my heart melt: Dark Chocolate covered Strawberries served with a Marshmellow Cream Dip.

INGREDIENTS

Long Stem Strawberries

1 package of Ghirardelli© Dark Chocolate Chips

1 Jar of Marshmellow Cream

1 package of Neufchâtel Cheese

HOW TO MAKE

Melt chocolate chips in a glass bowl atop boiling water. Add 1 tsp oil then stir until smooth. Dip Strawberries and lay on wax paper. Place in Fridge to harden.

For the dip, blend the entire jar of marshmellow cream with 1 package of Neufchâtel Cheese. Optional: sprinkle with brown sugar.

I decorated the bowl with the remaining chocolate. The strawberry shaped like a heart is the first picture in the album on facebook titled, Looking for Love. Make sure to look for love wherever you are. Take a picture and share the love with everyone.

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Tequila Chicken Fettucine

One of the best recipes at California Pizza Kitchen is their Tequila Chicken Fettucine.

It is requested in our home every month.

Here is how we make it:

-1 (16 ounce) package fettuccine pasta

-1/3 cup chopped fresh cilantro

-2 tablespoons minced garlic

-2 tablespoons minced jalapeno peppers

-3 tablespoons butter

-1/2 cup chicken stock

-3 tablespoons tequila

-2 tablespoons fresh lime juice

-3 tablespoons soy sauce

-1 1/4 pounds skinless, boneless chicken breast halves - cubed

-1/4 red onion, sliced

-1 red bell pepper, thinly sliced

-1/2 yellow bell pepper, thinly sliced

-1/2 green bell pepper, sliced

-1 1/2 cups heavy whipping cream

DIRECTIONS

In a medium saucepan, saute the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.

Meanwhile, cook fettuccini according to package directions.

When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

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Big Belly Banks - A great gift for kids

Traditionally when a niece or nephew turns 1 or 2 in my life, they get one of these adorable BIG BELLY BANKS.

It makes saving money fun. And, instead of putting coins in their mouth, they put the coin in the bank and watch it travel down to its belly. When it's full, simply unscrew it and count the savings.

My daughter's bank gets emptied every birthday. It has been a great tool in teaching her how to count money.

Big belly banks have over 20 designs and sizes to choose from to match the decor.

Flowers, race cars, dogs, dinosaurs, football stand, baseball bat, cat, and more.

Visit their website for more details.

http://www.bigbellybanks.com/home.php?cat=1

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