zucchini red onion flatbread

zucchini red onion flatbread
adapted from bon appetit, from ms Summer Harms
submitted by Melanie

Printable recipe here

1 batch of your favorite pizza dough
3/4 cup cream cheese
to taste: dill, pepper, garlic salt, italian seasoning, etc.
3/4 cup Parmesan cheese
1 small red onion, cut into 1/8 inch thick rounds
1 zucchini (yellow or green), cut into 1/8 inch thick rounds
3 T. chopped fresh parsley or your favorite herbs -(Iused Rosemary-yum!)
olive oil


1. chop veggies. prepare dough. preheat oven to 400 degrees.
2. combine cream cheese with dill, garlic salt, and other desired seasonings.
3. brush a large baking sheet with olive oil, and stretch dough out in the pan.
4. spread the cream cheese mixture over the dough, sprinkle with parmesan.
5. arrange 1 row of zucchini slices down 1 long side of the dough. arrange onion rounds in a row alongside zucchini. repeat until all is used. brush vegetables with olive oil and sprinkle with s + p.
6. bake until puffy and golden brown, about 24 minutes. sprinkle with fresh herbs.

Beefsteak Casserole

• 1 - 1 ½ lb. of sirloin steak, trim off fat
• 2 TB. Shortening
• 1 Stalk of Celery sliced thin
• 1/3 cup soy sauce
• 2 tsp sugar
• ½ tsp pepper
• 2 cloves of garlic, minced
• ½ bag baby carrots
• 4 green onions, sliced
• sliced Mushrooms
• 2 TB cornstarch

Cut steak into bite-sized pieces about 1/4 inch wide & 1 inch long. Brown meat after season well with garlic salt & pepper

Add about 2 ½ - 3 cups water, soy sauce, sugar, garlic, celery, mushrooms, green onions & baby carrots to meat. When carrots can be pierced with a fork (soft) then mix the cornstarch with 2 TB of cold water in a separate bowl. Add cornstarch paste a little bit at a time to boiling meat juices to thicken. Serve over Rice.

Louisiana Shrimp Casserole

I know some of you don't like seafood, but for those of you who do and also like things with a kick this is a good one and it's easy!

Ingredients:

1 1/2 c. uncooked white rice

1 tsp. vegetable oil

1 lb. small frozen shrimp

Cayenne pepper to taste

2 T. butter

Sliced mushrooms

Minced garlic (I use pre-minced garlic in the jar and do a couple teaspoons)

Maggi seasoning

1 10.75 oz. can of cream of mushroom soup

1 8 oz. container of sour cream

3/4 c. shredded cheese (sharp cheddar & swiss) (I just use Cheddar)

Directions:

1. Preheat broiler. Grease 8 x 8 baking dish.

2. Cook rice according to package directions. Transfer to greased baking dish.

3. Sauté mushrooms in butter, garlic, and Maggi seasoning. (I couldn't find Maggie Seasoning so I leave it out)

4. Heat oil in small skillet over medium heat. Place thawed shrimp in skillet and warm up (1-2 minutes). Season with cayenne pepper. (you can always add more pepper later so don't over do it like I did the first time!)

5. Mix in soup and sour cream with mushrooms and cook until heated through but don’t bring to a boil.

6. Add shrimp to mixture and cook until heated through. (Here is where you can add more pepper and taste since the shrimp is cooked)

7. Scoop skillet mixture over rice in baking dish and top with cheese.

8. Broil 5 minutes in the oven, or until bubbly.

Caramel Apples

You HAVE to make these caramel apples! Seriously. Some of you had the joy of trying them last fall. They don't disappoint. Love them!

What you need:

wax paper

popsicle sticks

apples - makes around 6-8 apples(whatever kind you want, they all taste good)

caramels - 2 bags (the kind you unwrap)

Almond Bark (white chocolate)

cinnamon and sugar

First, wash off the apples and put the popsicle sticks in them.

Second, melt the caramel by mixing 2 tbsp of water with the unwrapped caramel and putting it in the microwave for a minute at a time until it is all melted.

Third, dip the apples in the caramel, place on the wax paper, and put in freezer as you finish the apples. By the time you finish dipping all the apples in the caramel, the first one will be ready to dip in the chocolate.

Melt the chocolate in the microwave (also a minute at a time) until it is spreadable.

Mix 2 cups of sugar with 1 tbsp of cinnamon

Spread the chocolate on the apple and use a spoon to distribute the cinnamon sugar over the apple. Place back in the freezer. When you have finished all of the apples, you may want to store in refrigerator, or room-temperature. They are best served at room temperature so that the chocolate doesn't fall off! Just slice them and eat them!

Poppy Seed Dressing

Get ready to take your salads to the next level of AWESOME! This dressing is yummy (probably because it's got so much sugar in it ;)).

Blend:

1 cup sugar

1 cup oil

2/3 cup apple cider vinegar

2 tsp. salt

2 tsp. poppy seed

2 tsp. mustard

1 green onion

Ranch/Cream Cheese Chicken

I saw Sarah's recipe and thought I would post my version. Different but very similar. This is my favorite dish to do on Sundays too. Feeds about 5 people...as long as Zac doesn't go back for seconds.

CREAM CHEESE CHICKEN
2-3 large chicken breasts
3/4 cup water
1 chicken bouillon cube
1/2 packet ranch dressing

Cook the chicken and above ingredients in a crock pot on high for 3-4 hours. You can replace the water and chicken bouillon cube with 3/4 cup of chicken broth.

8 oz cream cheese
1 can cream of chicken soup

20-30 minutes before serving shred the chicken in the crock pot and add the cream cheese and chicken soup. Mix until well blended in the chicken and let cook for 20-30 minutes. Serve over rice!

Crock Pot Cream Cheese Chicken

(This is a very easy crock pot meal for Sundays or any other day)

Ingredients

· 3 lbs chicken pieces

· 1 (2/3 ounce) package Italian salad dressing mix

· 4 tablespoons melted butter (divided)

· 1 small onion, chopped

· 1 garlic clove, chopped

· 1 (10 1/2 ounce) can cream of chicken soup

· 8 ounces cream cheese

· 1/2 cup chicken broth

Directions

-Put everything into crock pot except the cream cheese.

-Cook on Low for 5-6 hours.

-Add cream cheese to crock pot and cook till all is creamy.

-Eat over rice. (I added steamed broccoli at the end to have some veggies and it makes it even yummier!)

Italian Dressing Seasoning Dry Mix (in case you don't have a packet on hand)

Ingredients

· 1 1/2 teaspoons garlic powder

· 1 tablespoon onion powder

· 2 tablespoons oregano, ground or oregano leaves

· 1 tablespoon dried parsley

· 1 tablespoon granulated sugar

· 2 tablespoons salt or salt substitute

· 1 teaspoon black pepper

· 1 teaspoon ground basil or basil leaves

· 1/4 teaspoon ground thyme or thyme leaves

· 1/2 teaspoon dried celery leaves or dried celery flakes