Vegetable Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).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 broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Scalloped Potaotes

4 cups thinly sliced raw potatoes
3 TBS margarine
2 ½ TBS flour
1 ½ tsp salt
½ tsp paprika
2 ½ cups milk
1 TBS chopped onion
1 can cream of chicken
1 ¾ grated cheddar cheese

In saucepan, melt margarine. Add flour salt, paprika, milk, and onion. Stir and cook until thickened, then add soup and 1 cup cheese. Put ½ of potatoes in casserole dish and cover with ½ the sauce. Then add remaining potatoes and remaining sauce. Bake covered 1 hour at 350, then cover with rest of cheese. Bake uncovered for 30 more minutes.

Twice Baked Potatoes

3 large potatoes
½ cup sour cream
¼ cup milk
2 Tbsp butter
¼ tsp salt
¼ tsp pepper
½ cup shredded cheese
Green onions
Bacon Bits

Bake Potatoes at 350 for 1 hour.Allow to cool 10 mins. Slice in half and scoop out. Add potatoes to mixture. Then put back in shells and top with onions, cheese and bacon. Cook for 15 more minutes.

Potato Casserole (Funeral Potatoes)

6 Potatoes
1 can cream of chicken
½ pint sour cream (1 cup)
1 TBS onions

Boil potatoes till soft. Grate them into 9x13 pan. Mix sauce and stir into potatoes. Top with cheese.Bake at 350 for 20 min or until hot and bubbly

BBQ Corn on the Cob

Run corn with olive oil and sprinkle with salt and pepper. Put on grill about medium high heat. Turn every 2-3 minutes for about 10 or until done. You will see the color of the corn change.

Butternut Squash

1 Butternut Squash
3 TBS butter melted
1/8 cup brown sugar
Salt and pepper

Peel and chop into big cubes. Put all in bowl to coat. Put on cookies sheet
Bake 400 for 45-55 min. Stir squash a few times

Baked Veggies

1 potato cubed
1 carrot sliced
1 zucchini sliced
1 sweet red pepper

Mix:
½ TBSP Vegetable oil
½ tsp basil
½ tsp oregano
1/8 tsp pepper
1 garlic clove minced

Pour on top of veggies and mix
Bake at 375 for 30-35 minutes or till tender.