Winning recipe for the month of September

*Veggie Pizza*
courtesy of: Teresa Wilkins

1-can of Crescent rolls
1-8oz. package of cream cheese
1-package powdered ranch dip mix
raw veggies, your choice
1-small can of black olives (optional)
1 1/2 cups shredded cheddar cheese.

Open the can of crescent rolls and press into a baking
sheet. Be sure to seal them together. Bake until brown.
Let cool. Mix cream cheese with ranch dip mix. Spread
this over the crust. Layer veggies over cream cheese
mixture. Sprinkle cheese over veggies and then add
chopped olives on top.

This is my favorite jello. Any excuse to make it.

COLORFUL JELLO(GELATINA MOSAICO)
INGREDIENTS
1 package of strawberry jello
1 package of pineapple jello
1 package of lemon jello
1 can of sweetened condensed milk
1 can of thick cream
1 package of unflavored gelatin

DIRECTIONS
1. Prepare all the jellos according to directions on the package, but reduce the required water almost by half
2. Pour the jellos separately into rectangular dishes and chill until set.
3. Cut the jellos into small cubes and put the cubes in a bowl.
4. Blend the condensed milk and the thick cream in the blender.
5. Prepare the unflavored jello according to directions on the package and add it to the condensed milk and thick cream.
6. Pour the mixture over the jello cubes.
7. Pour the colorful jello in the fridge and chill until set.

GLUTEN FREE BROWNIES

White chocolate chip brownies

1 egg, slightly beaten
1/2 c. unsweetened applesauce
3/4 c. sugar
1 heaping cup of your favorite GF flour mix
1/4 t. xanthan gum
1/3 heaping cup of cocoa
scant 1/2 t. baking soda
1/8 t. salt
3/4 c. white chocolate chips, or to taste

Blend the dry ingredients and the wet ingredients separately. Mix the two together and pour the batter into a brownie pan, muffin cups, or mini-muffin cups. Bake at 350until a toothpick inserted in the middle comes out clean.
VERY GOOD BROWNIES FOR THOSE WITH CELIAC DISEASE.

GLUTEN FREE COOKIE RECIPE

Peanut Butter Chocolate Cookies

1/3 c. crisco
1/2 c. brown sugar
1/4 c. white sugar
1 egg
1/2 t. vanilla
1/3 c. brown rice flour
1/3 c. potato starch
1/3 c. millet flour
1/2 t. baking soda
1/2 t. salt
scant 1/3 c. cocoa
1 1/2 c. peanut butter chips

Cream the crisco and sugars. Beat in the egg. Stir in the vanilla. Mix the dry ingredients except for the peanut butter in a separate bowl, and stir them into the wet mixture. Stir in the peanut butter chips. Bake on a greased cookie sheet at 375 for 8-10 minutes

RUSSIAN DESSERT

1 cup flour
1 cup nuts(pecan pieces)OPTIONAL
1/2 cup butter
1/4 cup granulated sugar
3 cup of milk
1(5oz) pkg chocolate pudding mix
1(8oz) pkg cream cheese
1 cup powdered sugar
1(9oz) tub of cool whip
1 small chocolate candy bar

1. For crust combine flour, nuts, granulated sugar and butter. Mix very well and press onto a 9" X 9"pan. Bake 15 minutes @ 350 degrees. Cool completely.

2. In separate bowl mix cream cheese and powdered sugar. Once mixed add half of the container of cool whip. Spread in baked crust.

3. To prepare pudding combine 3 cups of milk and pudding. Spread over cream cheese layer and top with remaining cool whip. Garnish with chocolate bar shavings and refrigerate and hour before serving.

Kraftfoods.com

I just wanted to share this website with any moms who don't already know about it! It awesome for coupons, but it is also full of great super easy recipes! My favorite part of the site is called "1 Bag, 5 Dinners", they have put together a weeks worth of dinners (Mon-Fri) and a shopping list for each week. the best part is, the way they put the recipes together really allows you to use everything you buy without wasted food. Its been hard for me to shop on a budget, find recipes that my family actually likes and be able to cook them without feeling completely inadequate, so this was perfect for me! I hope it helps you too!

Cinco de Mayo Winning Recipe!

Espaghetti Verde (Green Spaghetti)

2 large poblano chilies
1 garlic clove, coarsely chopped
2 tablespoons salt
1/2 pound spaghetti or other dried pasta
2 tablespoons butter
1/2 cup Mexican crema or heavy cream
4 ounces white cheddar or manchego cheese, shredded (about 1 cup)

DIRECTIONS
Griddle-roast chilies until black all over, peel and seed.
Puree in a blender or food processor with the garlic.
Bring a large pot of water to a boil and add 5 teaspoons of the salt.
Add the spaghetti and cook according to the package directions; it should not be al dente.
While the spaghetti cooks, heat the butter in a medium saucepan over medium heat.
When it foams, add the chili mixture.
Cook, partly covered, for 10-12 minutes.
Stir in the crema or cream and the remaining 1 teaspoon salt.
Drain the spaghetti when almost done to your taste.
Return to the pot, pour the sauce over it and toss to combine well.
Scatter the cheese over the spaghetti and serve at once.
I put slices of mozzarela and put in oven til cheese melts and then serve.

So Yummy!! Thank you Rocio!!