Vegetable Pizza

My sister and I loved it when mom would make this when we were growing up. Now that we are both grown we continue to make this and enjoy it. It's a great party food for football, wedding/baby showers, picnics, potlucks, and even served as a light lunch.

I don't know the original source of the recipe. I know there are several variations out there. This is the recipe I am familiar with, it was my mother's and she may have made her own changes to it. 

Vegetable Pizza

2  packages refrigerated crescent rolls

2  - 8 oz. packages cream cheese, softened

3/4 C mayonnaise

1 package dry Ranch-style dressing mix

1 cup shredded Cheddar cheese

3-4 C chopped vegetables such as carrotts, broccoli, cauliflower, peppers

(any assotment you like)

Preheat oven to 375 degrees. Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange vegetables over the cream cheese layer. Then top with cheese. Chill for one hour, slice and serve.

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Shared with these great blog parties: Fat Camp Friday, Fresh Food Friday, Church Supper, Melt in Your Mouth Mondays

Squash & Zucchini Cakes

I was very fortunate to have been given several zucchini and yellow squash. I was trying to find ideas on how to use them when I remembered I had this recipe. I found it in a Paula Deen recipe book a couple of years ago. I don't, however, remember which book.

After grating the zucchini and squash be sure to remove as much moisture as possible. I even let them sit for an hour (covered in paper towels) and pressed again to remove as much excess moisture as I could. The directions said to use the fine side of a box grater, but I used my food processor and didn't see a problem with it. The only change I made was to add some minced garlic.

I thought these were good. To me, they had a unique flavor. My husband and my son did not care for them, but they are much pickier than I am!

Squash & Zucchini Cakes

3 medium zucchini

3 medium squash

1 C Panko, toasted

1 C Parmesan Cheese

1/3 C Vidalia Onion, minced

1 Lg egg, lightly beaten

1 1/2 tsp Italian Seasoning

1/2 tsp salt

1/4 black pepper

minced garlic (to taste- I like a lot!)

3 Tbsp butter

3 Tbsp olive oil

Grate zucchini and squash with a fine box grater ( I used my food processor). Press between papertowels to remove excess moisture. In a bowl combine zucchini, squash, Panko, Parmesan cheese, egg, Italian seasoning, salt, pepper and garlic. In a large skillet add olive oil and melt butter over medium heat. Cook 3-4 minutes per side until lightly browned.

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Grilled Garlic Parmesan Zucchini

3 zucchini

3 tablespoons butter, softened

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

Directions:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini. Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through. Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

** I use an aluminum tray (if I have one) or just make a tray out of foil and spray with Pam. (clean-up is much easier and you don't have to worry about them falling through!)

Shared at Julies Eats and Treats, Mandy's Recipe Box, Make Ahead Meals for Busy Mom's

Grilled Corn

There are so many things about summer I love. The fruits and vegetables are at the top of that list! I love corn on the cob! I've tried out-of-season corn too many times and it was awful so I won't even try it any more. I also will not buy it at the grocery stores- even if it is locally grown. Reason? How long has that corn been sitting there? When I go to our local farmer's road side stands I can ask when it was picked and they tell me that morning. One thing I know about corn is it has to have been picked THAT day or I don't want it. It looses flavor immediately, in my opinion. Nothing will ever compare to the corn my grandfather grew in his garden. Right before supper we would go pick and husk it. It doesn't get any fresher than that- delicious!

I love the standard boiled corn but for a change of pace I like to grill it also. I've tried it different ways such as soaking it then grilling it without foil but I've found I like this method the best. 

Grilled Corn

6 ears corn
5 Tbsp butter
salt and pepper to taste

Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks. Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Grilled Eggplant

Eggplant is a vegetable that I love and I can't think of enough ways to prepare it. I make eggplant parmesan, grilled eggplant and eggplant parmesan sandwiches...that's it...that's what I know of eggplant! This is my favorite recipe for grilled egpplant.

Grilled Eggplant

1 large eggplant
1/3 C butter, melted
1-2 cloves garlic, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper

Peel and cut eggplant into 3/4 in slices. Combine butter, garlic and Italian seasoning and brush on eggplant. Sprinkle with salt and pepper. Grill 10 minutes or until tender, turning and basting frequently.