Zucchini Salsa

I know exactly what you’re thinking – #1 She has gotten way out of control with this zucchini thing and #2 that doesn’t look very appetizing! Let me explain, I found this recipe for zucchini salsa and decided why not since my kitchen is covered in zucchini and so I gave it a try and … Continue reading

Southwestern Style Salsa

And the last recipe from Kristi’s Pampered Chef Open House, and what a recipe it is!  So yummy!  The lime really gives this salsa that special kick, I might just add two limes the next time I make it. 1 red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno pepper, seeded and chopped … Continue reading

Brown Sugar Dijon Brie

Please forgive the picture.  I totally forgot to take one until we had already dug into the brie!  But it was so good and irresistible!  This is another appetizer that I made for Kristi’s Pampered Chef party and it was dreamy and so easy to make. 1/2 cup sliced almonds, divided 1/2 cup packed brown … Continue reading

Pesto Parmesan Christmas Tree

How adorable is that?  Not to mention yummy.  Impress the Christmas crowd with this baby!  I made it for our annual Christmas Book Group pot luck. 1 (8 oz) can crescent rolls or crescent dough sheet 32 cubes Mozzarella cheese shredded Parmesan cheese 1/4 cup basil pesto 1  Heat oven to 375.  Spray large cookie … Continue reading

Christmas Tree Pull Apart Bread

I saw this idea on Instagram but couldn’t find the actual recipe so I just kind of winged it and it came out great!  We had Bunco at my house last night and this was one of my contributions to our annual Bunco Christmas feast. pizza dough (I went with a tube of Pillsbury pizza … Continue reading

Watermelon “Pops”

Sometimes it’s the simple things in life that bring a smile to your face, isn’t it?  Like these Watermelon Pops brought a smile to the faces of the little kids at the baptism luncheon.  So easy and yet so cute, and it makes eating watermelon a little less messy.  Just slice your watermelon into some … Continue reading

Edible Veggie Cups with Dip

Here is another fun little yummy we did for the baptism luncheon, these edible veggie cups.  I used both cucumbers and zucchini from my garden for the cups.  All you do is cut the zucchini or cucumbers into 1 1/2″ – 2″ chunks, take a melon ball scoop and make an indentation in each cup, … Continue reading