Veggie Pizza Prep Time: 5 Minutes Ready In: 1 Hour 30 Minutes Cook Time: 15 Minutes Servings: 24 Ingredients: 2 (8 ounce) package refrigerated crescent rolls 2 (8 ounce) package cream cheese, softened 1 cup Mayo 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions Bacon Bits Shredded Cheddar or Colby Cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. 3. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions. Put Bacon Bits and shredded cheese on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. Sue

Glenda, I posted that recipe on my blog. Thanks for the reminder - I need to make that again soon. I love oatmeal cookies and this chocolate version is great. Double Chocolate Oatmeal Cookies 1 ½ cups sugar 1 cup margarine or butter, softened 1 egg ¼ cup water 1 tsp. vanilla 1 ¼ cups all-purpose flour 1/3 cup cocoa ½ tsp. baking soda ½ tsp. salt 3 cups quick-cooking oats 1 6-oz. package semi-sweet chocolate chips Heat oven to 350 degrees F. Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes. Immediately remove from cookie sheet. Makes about 5 ½ dozen cookies

Creamy mozzarella is a good foil for the salty, smoky bacon in this grilled version of a BLT. Before cooking, remove any tough stems from the spinach. Serves four. 12 slices thick-cut bacon 1 medium clove garlic, finely chopped 3 cups lightly packed baby spinach Kosher salt and freshly ground black pepper 8 slices country-style white bread 8 oz. fresh mozzarella, sliced 1 large tomato (about 8 oz.), cored and thinly sliced 1 Tbs. extra-virgin olive oil Working in batches, cook the bacon in a 12-inch skillet over medium heat until crisp, about 8 minutes per batch. Transfer to a paper-towel-lined plate and drain off all but 1 Tbs. of the fat. Return the pan to medium heat, add the garlic, and cook until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, about 30 seconds longer. Season to taste with salt and pepper. Heat a panini or sandwich press according to the manufacturerÂs instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.) While the press is heating, arrange the spinach on 4 pieces of the bread. Top each with some bacon, mozzarella, and tomato, sprinkle lightly with salt, and complete each sandwich with a slice of the remaining bread. Brush both sides of the sandwiches with the oil. Put the sandwiches on the press, pull the top down, and cook until browned and crisp and the cheese is melted, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

I've made this recipe several times, especially when I have hot dogs left after a cookout and I just don't want to face another hot dog on a bun. Hawaiian Franks 1½ cups long grain rice 3 teaspoons chicken bouillon granules I used sodium-free so I added a bit of salt 1 pound frankfurters, quartered lengthwise and cut into thirds 1 tablespoon butter or margarine 1 large green pepper, cut into ½-inch pieces ¼ cup chopped onion 1 clove garlic, minced ½ cup sugar 2 tablespoons cornstarch 1 can (8 oz.) pineapple tidbits in its own juice, drained and juice reserved ¼ cup cider vinegar 1 tablespoon soy sauce (I use low-sodium) 2 teaspoons chicken bouillon granules (I used sodium-free) 1 jar (2 oz.) slice pimiento, drained Prepare rice according to package directions, omitting salt and adding bouillon granules to the water. Place cooked rice in a 2 ½-quart baking dish; set aside. Meanwhile, in a 10-inch non-stick skillet over medium heat, sauté frankfurters in butter or margarine for 7 to 10 minutes or until browned. Discard all but 1 tablespoon of the drippings. Add green pepper, onion and garlic to frankfurters. Sauté for 4 minutes or until vegetables are crisp tender; ser aside. In a medium bowl, mix sugar and cornstarch. Add water to reserved pineapple juice to make 1½ cups liquid. Stir pineapple liquid, vinegar, soy sauce and bouillon granules into cornstarch mixture until smooth. Stir into frankfurter-vegetable mixture along with pineapple and pimiento. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Pour over rice. If making ahead, cover and refrigerate up to 3 hours before baking. Bake, covered, in a preheated 350 degree oven for 30 minutes or until hot and bubbly. (I didn't bake it since we were eating it right away.) Makes 8 1-cup servings.