Bruschetta

By: Shawna
Ingredients
5 Tomatoes
1/2 lb Fresh Mozzarella Cheese
1/2 Red Onion
8 Fresh Basil Leaves
4 Cloves of Garlic
1 Loaf French Bread
3 T Butter
EVOO
Salt & Pepper

Directions

1. Preheat oven to 425 degrees
2. Cube tomatoes, mozzarella, red onion and place in large bowl.
3. Chop basil and add to mixture.
4. Add salt to taste.
5. Cover and refrigerate until the bread comes out of the oven.
6. Puree garlic and mix with butter.
7. Cut french bread in 1/2 inch slices, coat with garlic/butter mixture.
8. Salt & Pepper bread to taste.
9. Bake for 5 - 7 minutes or until crispy.
10. Cover bread with tomato mixture. Enjoy!

Serving Size: 12

Vegetable Dip

By: Amy

Ingredients

Directions

Carrot Cup Cakes

By: Roxane

Ingredients
2 C white sugar
2 C all-purpose flour
1 t salt
2 t ground cinnamon
1 t baking soda
1 1/2 C vegetable oil
4 eggs
3 cups grated carrots
1 (3 ounce) package cream cheese
1/4 C heavy whipping cream
1 t vanilla extract
2 1/2 C sifted confectioners' sugar

Directions
Preheat oven to 350 degrees
Grease muffin tins.
Combine the sugar, flour, salt, cinnamon, soda, oil. beat in the eggs one at a time.
Stir in the carrots.
Pour the batter intopans.
Bake at 350 degrees for 1 hour 20 minutes.

Frosting: blend the cream cheese and cream. Add the vanilla and confectioners' sugar.

Mushroom Pizza

By: Amy

Ingredients

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees.
2. Place pizza crust on baking sheet.
3. In a small bowl, mix together olive oil and sesame oil.
4. Brush onto pre-baked pizza crust, covering entire surface.
5. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust.
6. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
7. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Lori's Spinach & Artichoke Dip

By: Lori

Ingredients
2 C Frozen Cut Leaf Spinach
1 Can Quartered Artichoke Hearts, drained and chopped (14oz size)
1/2 C refrigerated Alfredo sauce
1/2 C Mayonnaise
1/4 t garlic salt
1/4 t pepper
4 oz shredded Swiss cheese

Directions

1. Cook spinach as directed on package.
2. Drain spinach, pressing with fork to remove excess liquid.
3. Chop spinach finely.
4. In a 1 to 3 quart slow cooker, combine spinach and all remaining ingredients. Mix well.
5. Cover; cook on low setting for 1.5 - 2.5 hours.
6. Serve with sliced French bread.

Directions

Sweet Potato Bake

By: Lisa

Ingredients
4 Sweet Potatoes
EVOO
Salt & Pepper
Cumin

Directions

1. Preheat oven to 425.
2. Cube sweet potatoes.
3. Place on metal baking sheet.
4. Drizzle with EVOO.
5. Season with salt, pepper and cumin to taste.
6. Bake for 20 minutes.