Wednesday's Menu

As we get close to the holidays, I know some of us will be entertaining. Here are a couple of recipes for appetizers;

Olive Garden Alfredo Sauce

Ingredients:
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

Preparation: In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk. Serve with bread sticks.

Easy Mexican dip

Ingredients:
1 block of cream cheese, softened
1 small jar of salsa
1 cup Mexican cheese

Spread cream cheese on the bottom of an 8x8 pan. Top with as much salsa as you want and then the Mexican cheese. Bake on 350 until cheese on top is melted (usually 15-20 min). Serve with tortilla chips.


Veggie Crescent Pizza (Cold Pizza)

Ingredients:

3 crescent roll pkgs.
2 (8 oz.) cream cheese, softened
1 pkg. Hidden Valley Ranch French Onion or reg. dip mix
1/2 c. mayonnaise

Chopped veggies:
Cucumbers,Mushrooms,Peppers,Tomatoes,Broccoli, etc.

Spread the 3 crescent roll packages onto 2 cookie sheets (or pizza pan). Bake as directed and let cool. Mix 2 packages cream cheese, 1 package dry Hidden Valley Ranch French Onion or regular dip and the mayonnaise. After rolls have cooled, spread the dip on. Then place your chopped vegetables on top. Let sit in the refrigerator for about 1/2 hour. Cut into squares or slices. Serve cold. Enjoy!