Veggie Pizza Cups

Veggie Pizza Cups

8 ounces cream cheese, softened
1/2 cup sour cream
1/4 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried dillweed
salt and pepper to taste
1 can crescent rolls (they make one with no seams but it's not light)
Various veggies and favorite toppings

Roll out crescent roll dough, press seams together if that is the type you purchased. Cut into 24 even squares.  Press lightly onto back of mini muffin tin. Make it look like a checker board leaving blanks in between or they will puff up and stick to each other.

Bake according to directions, maybe a little less. When they are golden brown they are done. Take them off and put them on a cooling rack. 

Mix rest of ingredients together. Taste and add more or less spices as you like it. You could also use some premixed Ranch dressing dry packets. Use disposable decorating bag and star tip and fill each one. Quick and easy!

Have a relish tray full of diced carrots, green peppers, tomatoes, bacon bits, cheese, green onions, whatever veggiess you like for guests to assemble their own. They are easy to pick up and eat and everyone can have the type of veggie pizza they like without having to pick off the stuff they don't!

Peanut Butter Cup Bars

My husband's mom made these for family.  It never took long for them to disappear!

Peanut Butter Cup Bars

2 packages graham crackers, crushed (3 cups)
1/2 cup white sugar
2/3 cup white corn syrup
1 cup peanut butter (if you use chunky it takes a little more)
12 ounce bag milk or semi-sweet chocolate chips

Mix together all but chocolate. 

 Press into bottom of 10x15" jelly roll pan.

 I found my Pampered Chef roller very handy!

 Nice and smooth.

 Place chocolate chips in a double boiler (or use two sauce pans with water in the bottom one and chips in the top) and melt.  This will keep your chocolate from burning.

 Spread onto peanut butter base and place in fridge for chocolate to harden.

 Remove from fridge and cut into pieces. Can be served cold or at  room temp.

Cheeseburger Rice

Cheeseburger Rice

1 pound ground beef
1/2 small onion diced or 1/2 teaspoon onion powder
2-1/2 cups water**
1/2 cup ketchup
2 Tablespoons prepared mustard
1/4 teaspoon salt
Few cracks black pepper
3/4 cup INSTANT brown rice (if you want to use instant white use 1.5 cups each rice and water)
1/2-1 cup shredded cheese

This can be made two ways.  You can start with raw beef cooked with the onion and drained or here I had already precooked hamburger and used onion powder.  Add rest of ingredients except cheese and stir.

Bring to boil and simmer for 10-15 minutes for brown rice.  Watch the water and add any if needed.  Test rice and cook until tender.  If you use white rice bring to boil and cover and let set for 5 minutes until rice is tender.

Turn off heat, sprinkle on cheese

 and place lid on top to melt cheese.

**Amount of water correlates with the directions on your box of rice.  I found out through a friend who made this dish that not all rices are created equal! Her rice required less water than mine and she had to cook it longer to get the liquid out.