Stuffed Tomatoes

The Saucy household is overflowing with fresh veggies! I have been loving all the cucumbers, zucchini, peppers and tomatoes that we've gotten from our garden and the gardens of family and friends.

This past weekend was filled with grilled deliciousness and these stuffed tomatoes are the perfect side for such meals.

Ingredients:

3 tomatoes
1 cup of shredded cheddar cheese
1/2 cup mayo
1/4 cup green onions, chopped

Prep:

Hollow out the tomatoes, much like you would a pumpkin. Make sure to leave a little bit of tomato "meat" around the edges.

Combine cheese, mayo and green onion.

Fill tomatoes with the cheese mixture, filling to the top.

Grill or broil until cheese is melty.


Special thanks to the Berndt family for supplying this weekend's tomatoes.

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!

Ingredients
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

Directions
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.

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!

Ingredients
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

Directions
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.