Red Velvet Cake Balls

Here's another recipe (again from Amy). I'm including it here because I tried doing a blog search for it and realized I didn't have it. (Yes, I'm treating my blog as an online cookbook that I can always access in case I'm at the store and don't know what to get.... )

Veggie Pizza

I stole yet another recipe from the Peasley family. This is Patty's Veggie Pizza. Yum!

• 2 packages refrigerator crescent rolls
• 2 (8 oz) pkgs cream cheese -- (can use light)
• 3/4 cup mayonnaise
• 1 package Hidden Valley Original Ranch Dressing -- (dry mix)
• 4 to 6 cups chopped vegetables*
• 1 cup shredded cheddar cheese

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes.

Combine the cream cheese, mayonnaise and dressing mix (can add chopped chives, dill, a few drops of hot sauce, etc.) and beat until smooth (I put it in the kitchen aid and let it mix for quite awhile, until fluffy).Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables and cheese over all. Chill and serve.

*veggie ideas: red, green, yellow pepper, red onion, cauliflower, radishes, tomatoes, olives, dill pickle, carrots, zucchini, broccoli, mushrooms..... I used cauliflower, carrots, broccoli, and tomatoes. Used the Pampered Chef Mix/Chop to chop them. So easy!

Rhubarb Crisp

Rhubarb Crisp

In large bowl, mix:
1 C. brown sugar
1 C. flour
3/4 C. quick oats
1/2 C. melted butter
1 t. cinnamon

Put half of crumb mixture in a greased 8"x8" baking dish.
Top with 3 C. (or 4) chopped rhubarb.

In sauce pan, heat until thickened:
1 C. sugar
2 T. cornstarch
1 C. water
1 t. vanilla
(I add a drop of red food coloring)

Pour sauce over rhubarb. Top with remaining crumb mixture.

Bake at 350 for 45-55 minutes.

Reciplease

Reciplease: PLEASE send me your favorite recipes (and pictures) for my cook book project.

I'm gathering favorite recipes from friends and family (and for that matter strangers) to put in my latest project. I'm getting some awesome ones, but of course need more. Send me your favorites! And when I finish the project, you can view all of the compiled recipes online (and buy the actual book if you want!).

Banana Bars by Ang
Ang got this recipe from her friend Tami that has worked in the Better Homes & Gardens test kitchens here at Meredith. (Have you been there? The kitchen is amazing!) And as I was looking for a link to send you there to see it, I found this.
Ang will probably understand why I posted it.... ever since I was there, I've been wanting that "waxy paper" for my own recipe books. It is even cooler looking in person. Enjoy the banana bars! And send me YOUR recipes!

BANANA BARS

1/2 cup shortening, melted

1 1/2 cups sugar

2 eggs

1 1/2 teaspoons vanilla

2 cups flour

1 tsp. baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup buttermilk (measure 1/2 cup milk, add 1 teaspoon vinegar or lemon juice to it- let stand 5 minutes... it will be a little "thick" looking on top, then add to mixture)

1 cup mashed bananas

Grease a 15x10x1-inch pan (jellyroll). Flour lightly; shaking excess flour out. Set pan aside.

In a large mixing bowl, stir together melted shortening and sugar. Add eggs and vanilla. Stir until well combined. Add flour, baking soda, salt and cinnamon. Stir together. Add buttermilk and blend thoroughly. Stir in mashed bananas.

Spread into prepared pan. Bake at 350 degrees for 20 to 25 minutes or until top is light brown and center is set. Cool completely on wire rack. Frost with Cream Cheese Frosting.

Cream Cheese Frosting: (you only need a 1/2 recipe to frost these, but I usually make the full recipe and keep the other half in the fridge for something else... cut it in half if you want just the amount for the bars)

1, 8-oz. package cream cheese, softened

1/2 cup butter, softened

about 3 cups powdered sugar

2 teaspoons vanilla

Milk (optional)

Make sure cream cheese and butter are softened. Beat together with a mixer on medium speed until smooth. Gradually add powdered sugar until desired consistency. Stir in vanilla. Add a little milk if you want a thinner frosting.