Veggie Pizza

Veggie Pizza


2 cans refrigerated crescent roll dough

2 8-ounce packages cream cheese

½ cup mayonnaise

½ cup chopped onion

assortment of grated raw veggies


Unroll crescent rolls, spread out on a 10x15 pan or cookie sheet; press together seams. Bake at 350 for 10-15 minutes; cool. Mix room temperature cream cheese, mayonnaise, and chopped onion; spread over cooled crust. Top with grated veggies; chill.

Broccoli Salad

Broccoli Salad


1 head fresh broccoli, finely chopped

10-12 slices bacon, cooled and crumbled

1 red onion, chopped fine

½ cup raisins

1 cup mayonnaise

½ cup sugar

2 tablespoons vinegar


Mix all ingredients; refrigerate at least 3 hours before serving.

Strawberry Pretzel Salad

Strawberry Pretzel Salad


2 ¼ cups broken butter pretzels

1 ½ sticks margarine, melted

2 three-ounce packages wild strawberry Jello

2 cups water

2 ten-ounce packages frozen strawberries, thawed

1 cup sugar

8 ounce package cream cheese

9 ounce container Cool Whip, softened

Mix together pretzels and melted margarine; pat into bottom of a 9x13” pan; bake at 400 degrees for 10 minutes. Dissolve Jello in boiling water; chill until partially set. Add strawberries. Mix sugar, cream cheese and Cool Whip until well blended. Spread mixture over cooled pretzels. Pour strawberry/jello mixture over top. Refrigerate until set.

Brownies

Brownies

¾ cup cocoa powder

½ teaspoon baking soda

2/3 cup vegetable oil, divided

½ cup boiling water

2 cups sugar

2 eggs

1 1/3 cup flour

1 teaspoon vanilla

¼ teaspoon salt


Preheat oven to 350. Mix cocoa and baking soda; blend in 1/3 cup oil. Add boiling water and stir until thickened. Add sugar, eggs, additional 1/3 cup oil; stir until smooth. Add flour, vanilla, and salt; blend mixture completely. Pour into greased 9x13 pan; bake 35-40 minutes. (Good as is or with chocolate chips and/or nuts added to batter)