Appetizer Ideas

I normally use this blog to post dinner ideas. But, with the Super Bowl coming up in a few weeks, I thought I'd post a couple appetizer recipes that you might like to try. The first is a recipe from my sister, Debbie. She has made this cheesy bread a couple of times now and said that people devour it. I mean really, who doesn't like buttery, cheesy bread?! I know this girl sure does. The second recipe is from my mother-in-law, Cindy. It's called Veggie Pizza. The first time she made it I made the mistake of judging it because it was afterall, topped with VEGGIES (in my defense, I was only about 15 years old). I told her I'd try it but asked her if she would get her feelings hurt if I had to spit it out. HA! So, reluctantly, I took my first bite and about 5 pieces later I decided that this would be an appetizer that I'd love forever. Note to self, don't judge a book by it's cover. So, I hope that if you have a party, girls night, or just a family fun weekend at home that you will try these out. You won't regret it!

Party Cheese Bread

1/2 cup melted butter (no substitutions)
2 TBSP lemon juice
2 TBSP Dijon mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 round loaf sourdough bread (1 lb.)
1 lb. Monterey Jack cheese, cut into thin slices

In a small bowl, combine the first 6 ingredients;set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in the opposite direction. Arrange cheese slices in cuts and drizzle butter mixture over the bread.

Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted. Serve with a fork so guests can pull off individual pieces.
NOTE: The sourdough bread will give it a little tang that a regular round loaf of white bread won't, but the white bread will work in a pinch.


Veggie Pizza

Broccoli, Carrots and Cauliflower (1 head of broccoli and cauliflower and about 1/2 a bag of baby carrots)
2 Cans Crescent Rolls
2 - 8 oz. Bricks Cream Cheese, softened
1 Cup plus 2 Tbsp. Mayo
Salt, Garlic Powder and Dry Dill to taste

Rinse and pat veggies dry. Use food processor to chop veggies into small pieces. Set aside. Unroll crescent rolls and flatten out onto a lightly greased cookie sheet. Press and seal seams together. Bake for 6-7 minutes at 350. Cool. Meanwhile, with hand mixer, blend together the softened cream cheese, mayo and seasonings. (You might want to taste to make sure you have added enough seasoning). Spread onto cooled crescent rolls. Top with chopped veggies and lightly press. Cover with saran wrap and cool for at least 2-3 hours. Cut into squares and serve.