What better way to gear up for football season than adding crowd-pleasing Baked Buffalo Chicken Meatballs to your recipe repertoire? Meatballs are a mainstay around my house…
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This recipe was originally created by Esther Katrenics, a devoted chef and long-time friend of my grandmother. Veggie Bars are one of several “must have” dishes at every Carberry Family gathering, and while hand-chopped veggies add a personal touch, there is no shame in cheating a little with a food processor. I have substituted light cream cheese in place of regular cream cheese, and Miracle Whip in place of mayonnaise. Feel free to also substitute different veggies for the ones listed!
- YIELD: 12-15 servings
- 2packages of crescent rolls
- 2/3 cupchopped red pepper
- 2/3 cupchopped cauliflower
- 2/3 cupchopped carrots
- 2/3 cupchopped broccoli
- 1/3 cupchopped scallions
- 2 (8-oz.) packagesof light cream cheese
- 1 cupmayonnaise
- 1package of Original Ranch Dressing (powdered mix)
Pre-heat the oven to 350°F.
Unroll the crescent dough so that the pieces are lying flat on a cookie sheet. Press the seams together and use a rolling pin to stretch the dough to the sides of the pan.
Bake the crescent rolls for 10 minutes, or until the pastry is golden brown. Let it cool.
Beat together the cream cheese, mayonnaise and Ranch Dressing powder in a small bowl.
Spread the cream cheese mixture onto the cooled crescent pastry.
Sprinkle each type of veggie over the mixture, evenly coating the entire pastry and lightly pressing it into the cream cheese.
Cover the sheet securely with plastic wrap and store in fridge.
When ready to serve, slice into bars and serve.
Place the chopped peppers on a paper towel-lined plate to remove any excess moisture before adding them to the veggie bars.
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