Tuesday, June 29, 2010

Spring Appetizer Pizza (from Dessert Diva)

Here is the recipe for the final dish I made for our Diva BBQ last week. I have had and been making this recipe for forever. I have no idea where I found it, but I love that it's a bit different than the traditional veggie appetizer pizzas you typically see. It makes a great appetizer, vegetarian snack or breakfast. Also, feel free to change up the veggies, add more or less of things, use flavored cream cheese, etc. This recipe is very versatile!

1 pkg. refrigerated crescent rolls
8 oz. cream cheese
2 tbsp. mayonnaise
1 small garlic clove, pressed
1 tsp. lemon pepper seasoning
4 oz. ham, cut into short, thin pieces
3/4 cup chopped broccoli
1/2 cup cucumber slices, quartered
1/3 cup chopped yellow bell pepper
1/8 small red onion, cut into thin wedges

Preheat oven to 350. Unroll crescent dough; separate into 8 triangles. On a pizza stone (or cutting board), arrange the triangles into a circle with points in the center (I often just roll it out into a rectangle). Using a lightly floured roller, roll out dough to a 12 inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely.

In a small bowl, combine cream cheese, mayonnaise, garlic and lemon pepper seasoning. Spread evenly over cooled crust. Top pizza with ham and vegetables. Refrigerate 30 minutes. Cut into squares.

Friday, June 25, 2010

Garlic Green Beans (by Cheesy Diva)

Truth be told, this dish is better when you make it, then eat it right away. For the DTD BBQ, I made the dish then traveled about 45-50 minutes before warming it up and serving. In the past, I have served it right away, and enjoyed it 100% more.

AND - I never thought the day would come where these words come out of my mouth...but...you can use too much cheese (don't hate me!). Follow the amounts listed below! Believe me, a fellow cheese lover, that you do NOT want to over-do it!

So, if you need a new twist on a classic green bean, this is the dish for you!


* 1 tablespoon butter
* 3 tablespoons olive oil
* 1 medium head garlic - peeled and sliced
* 2 (14.5 ounce) cans green beans, drained
* salt and pepper to taste
* 1/4 cup grated Parmesan cheese


1. In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Creamy Black Bean Salsa (from Dessert Diva)

**Photo and recipe courtesy of Taste of Home**

This salsa is to die for. Since I made it for our Diva BBQ, I have eaten it for breakfast, lunch and dinner. It is THAT good!

15 oz. black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tbsp. minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp. red wine vinegar
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Tortilla chips

In a large bowl, combine the first 6 ingredients. In a separate bowl, combine the remaining ingredients; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.

Thursday, June 24, 2010

Port-a-Pit Chicken (from Dessert Diva)

I have no idea where this recipe came from, but my mom has been making it for as long as I can remember. I made it for our DTD barbeque last night, and everyone raved over it and insisted I post the recipe ASAP. Out of fear for my life, here it is...

6 cups water
2-1/2 tbsp. Worcestershire sauce
2 tbsp. garlic salt
1/4 cup salt (hey, I never said this was a healthy recipe)
1/2 cup brown sugar
2 tsp. pepper
6 tbsp. butter
1-1/3 cups cider vinegar
2 pkg. (8) chicken drumsticks

Boil all ingredients (except chicken) for 15 minutes in a large stockpot. Add chicken and simmer for 20-30 minutes. Heat on grill until brown.

**You can boil this in multiple batches, if necessary. Just return all chicken to marinade to sit until time to grill.

That's it! How easy was that? I promise you will love this dish. Now, just wait until you see some of the other dishes the Divas brought over for our BBQ!

Tuesday, June 15, 2010

Easy Appetizer Bites by Da Big Cheez

This is sooooo easy that it's unreal! They are cold, yumm-o and perfect for a summer day.

You will need:
1 pkg. (9 oz.) Ham and Turkey
5 Claussen Bread 'N Butter or Kosher Dill Sandwich Slices, cut in half lengthwise
1 tub (8 oz.)Garden Vegetable Cream Cheese Spread

Easy to make:
1. Pat meat and pickle slices dry with paper towels.
2. Spread each meat slice with about 1 Tbsp. cream cheese spread. Top each with 1 pickle slice; roll up. Wrap tightly in plastic wrap.
3. Refrigerate at least 1 hour or overnight. Cut each roll-up into 4 pieces to serve; secure each with toothpick.

Easy as pie!