Back Vegetable Pizza 1 package of 8 crescent rolls. 1 package of dry Ranch dressing 1/2 cup Miracle Whip 8 oz package cream cheese-softened Chopped fresh brocoli, califlower, tomatoes, carrots, grated cheddar cheese Press crescent rolls into a 12" pizza pan. Bake at minimum package directions. Mix Miracle Whip, cream cheese and dry Ranch dressing together. Spread on cooled crust. Sprinkle vegetables and cheese on top. Serve cold or room temperature. -------------------------------------------------------------------------------- Fruit Pizza 1/4 cup powdered sugar 1 package sugar cookie dough 1 8 oz package cream cheese 1 carton cool whip 4 or 5 kiwis 1 carton strawberries Press cookie dough onto 12" pizza pan and bake according to directions on package (roughly 375 degrees for 10 min). Let cool. Mix softened cream cheese, 1/4 c sugar, fold in cool whip. Spread over crust. Chop fruit and sprinklr on top. Refrigerate until ready. -------------------------------------------------------------------------------- Mini-Quiche 1 Unbaked 9" pie shell 1 61/2 oz can Hormel Chunk Ham Garlic, salt, pepper to taste 2 eggs, beat 6 oz Monterey Jack grated cheese 2 T instant onion 1/2 cup mayonnaise 1/3 cup milk Bake pie shell for 5 minutes at 400 degrees. Place ham evenly along bottom of shell. Sprinkle cheese on top and sprinkle onion flakes, garlic, salt and pepper over ham and cheese mixture. Mix mayo, milk and eggs and pour over pie. Bake at 400 degrees for 20 minutes. Reduce heat to 300 degrees and bake until firm. Let stand about 10 min before cutting into wedges. For mini tart size-fill each mini unbaked shell as directed above but bake at 350 degrees for 20 min then place on wax paper. -------------------------------------------------------------------------------- Ham & Cheese Puffs 1 tsp baking powder 8 oz cream cheese 1 egg yolk Dash of salt Large underwood deviled ham Mayonnaise Pepperidge Farm regular sliced bread Mix baking powder, cream cheese, egg yolk and salt together until smooth. Cut bread into small rounds. Spread thin layer of mayo on rounds, then deviled ham, then cream cheese mixture. Freeze. Bake from freezer at 375 degrees for 12 min (for best results, use air bake sheet). -------------------------------------------------------------------------------- Hot Crab Dip 2 8 oz packages cream cheese 1/3 cup mayonnaise 1 1/2 tsp prep mustard 3 T sauterne wine 4 tsp powdered sugar 1/2 tsp salt 1/4 tsp garlic salt 1/2 tsp onion juice 2 cans crab meat Cream together cream cheese, mayo and wine. Add seasonings. Fold in crab meat. Heat in double boiler, chafing dish or 325 degrees inoven for 20 minutes. Serve with firm crackers. -------------------------------------------------------------------------------- Champagne Punch 1 bottle champagne 2 cans frozen 6 oz orange juice-thaw 1 can frozen 6 oz lemonade-thaw 6 cups of Club Soda 1/2 gal orange sherbert 1 package whole frozen strawberries Mix orange juice, lemonade and Club Soda in a large punch bowl. Add champagne then sherbert then strawberries. -------------------------------------------------------------------------------- Mushroom Bread 1 package (8 oz) refrigerated crescent roll dough 2 cups sliced fresh mushrooms 1 T butter, melted 1/4 cup grated parmesan cheese 1/4 t Italian seasoning Preheat oven to 375 degrees. Separate dough into triangles. Place on 13" baking stone. Spread and roll out dough to cover stone using lightly floured roller. Toss sliced mushrooms into melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and seasoning. Bake 15-20 minutes. Cut into wedges with pizza cutter and serve warm. Yields 12-16 servings. -------------------------------------------------------------------------------