BizyMom Cookbook - Sample Recipes

APPETIZERS


VEGGIE PIZZA
Submitted by: Nancy Johnson (She sells Discovery Toys, DTNancy@aol.com)

Crust: Press 3 cans of crescent rolls onto a rectangular cookie sheet and bake (375°) until light brown Filling: 2 - 8oz cream cheese softened 1/2 cup sour cream 1 envelope powdered Hidden Valley Ranch mix

Beat together until mixed Spread over cooled crust Topping: 3 or more of your favorite veggies, chopped: Broccoli, cauliflower, carrots, bell pepper, green onion... Grated Cheddar cheese (just a little, or sometimes I leave it off) For a Christmas version, I use just Broccoli and red bell pepper

VEGGIE ROUNDS
Submitted by: Christy Edwards (www.helping2save.cjb.net, & www.youravon.com/christyedwards)12 oz. cream cheese (can be low-fat if desired) 1/3 c. mayo 1 tsp. Hidden Valley Ranch Dip Mix (powder) 1 tsp. Dillweed 1 cup of each desired veggie (try to be colorful such as finely chopped broccoli, cauliflower, and red peppers, etc. -- be creative) Shredded Cheddar cheeseRound pastry cups (in frozen foods section) Mix the cream cheese, mayo, Ranch mix, and Dillweed until you have a smooth consistency. Fill pasty cups half full with mix and top with veggies and finally cheese. Theses are so yummy you won't be able to stop eating them! MMMM!

AVACADO DIP
Submitted by: Karen Southard

1 Avocado
2 packages 3 ounce cream cheese
2 teaspoons lime juice
¼ teaspoon Tabasco sauce
¼ teaspoon Worcestershire sauce

Cut avocado in half lengthwise. Remove pit. Peel skin from halves and mash pulp. Add remaining ingredients and beat with electric mixer until smooth.


SPINACH DIP
Submitted by: Connie Corodimas
Mother to: Angel (My beautiful niece!!)

1 pkg. frozen spinach
1 container Vegie soup - Nors
Helmans mayo (enough to cover)
Sour cream

Mix all ingredients together and chill. Serve with Hawaiian bread. For a lower cal version use low cal mayo and sour cream.

POTATO SKINS
Submitted by: Connie Corodimas

Potatoes
8 ounces Cheddar Cheese
1 cup Soup Cream
Chopped Green Onions

Cut potatoes into quarters lengthwise and scoop out the pulp. Spray potatoes in cooking spray and bake at 425 degrees for 15 minutes, turning twice. Remove from oven and top with dressings.


SIX LAYER DIP
Submitted by: Debby Levine, OH BABY!! Baby Shower Specialists, www.ohbabyshower.com

1 can (15oz) black beans, drained and rinsed
1 1/2 cups of salsa
1 8 oz container guacamole
1 3/4 cups Shredded Mexican cheese blend
1 can (5 ¾ oz) drained large ripe pitted black olives, sliced
Tortilla Chips
1 Pyrex bowl

Preheat oven to 350°. In bowl mash beans until chunky, then stir in 1/2 cup salsa until combined. (I don't mash I put in the blender) Spread mixture evenly over bottom of oven proof 6-cup glass bowl. Spoon guacamole over. Sprinkle with 3/4 cup of cheese. Top with remaining salsa; arrange olives over salsa and sprinkle with remaining cheese. Bake until cheese melts and begins to brown slightly, about 25 minutes. Serve with chips.

I always make a double batch and just repeat the layers. And boy do people get fooled into thinking I spent hours doing it!!!


DILL DIP
Submitted by: Charlotte Ennen

1 cup sour cream
1 cup mayo
2 ½ tbsp. dill seasonings
Mix all ingredients together and refrigerate.

THREE CHEESE BALL
Submitted by: Kelly Poelker

8 oz. cream cheese
4 oz. Cheddar cheese
4 oz. port wine Cheddar cheese
1 tbsp. minced onion
1 tsp. Worcestershire sauce

Soften cream, Cheddar and port wine cheeses to room temperature. Place into mixing bowl and blend together with Worcestershire sauce. Roll in chopped nuts.

Chill 3 – 4 hours

SAUSAGE CHEESE BALLS
Submitted by: Kelly Poelker

1 lb. hot sausage
2 cups extra Sharp Shredded Cheddar cheese
3 cups Bisquick

Let sausage and cheese set to room temperature. Mix all ingredients together in large bowl by hand. Make small balls with mixture and place on cookie sheet. Bake 15 minutes at 350°. If making ahead of time to freeze, bake only 12 minutes and then 5 minutes when ready to serve.

LITTLE LATIN MEATBALLS
Submitted by: Kelly Poelker

2 jalapeno chilies
1 lb. ground beef
1 egg
½ cup dry bread crumbs
¼ cup milk

¼ cup Shredded Monterey Jack or Cheddar cheese
1 small onion, finely chopped
1 tsp. salt
¼ tsp. pepper

Remove stems, seeds, and membranes from chilies, chop. Mix chilies, beef, egg, bread crumbs, milk, cheese, onion, salt and pepper. Shape into one-inch balls. Place meatballs in ungreased oblong pan (13 x 9 x 2). Cook uncovered at 400º until brown, 15 to 20 minutes. Place in chafing dish. Cover with salsa.
Salsa:
1 8 oz. can tomato sauce
1 medium tomato, chopped
2 cloves garlic, finely chopped
2 tbsp. snipped parsley
1 tbsp. vinegar
1/8 tsp. ground cumin
1/8 tsp. salt
Heat in saucepan until hot, stirring occasionally.

MINI MEATBALLS
Submitted by: Sharon Simoncini
Mother to: Renee and Todd, Grandmother to Alex

1 pound ground beef
1 cup bread crumbs
2 tbsp. soy sauce
4 tsp. sugar
½ tsp. minced onion
Dash garlic salt
Dash ground ginger

Combine soy sauce, 1 tablespoon water, sugar, onion, garlic salt and ginger. Mix meat and crumbs and then stir in the soy sauce mixture. Shape into 1 inch balls. You can then deep fry them or bake them in the oven for 20 minutes at 350.

QUICK AND EASY SALSA
Submitted by: Jolyn Dickerson (PARTYZ – Fun for Kids - www.partyz.net & www.1800partyconsultant.com/6083)
Mom to: Stephanie and Diane

5-6 fresh ripe tomatoes (from your garden or farmer's market) - diced into pieces
1/4 - 1/2 onion finely chopped
1/8 cup cilantro (fresh) finely minced
1/8 - 1/2 tsp. garlic (fresh) minced
Salt and pepper to taste
2 shakes chili powder

Combine all ingredients gently. Adjust seasoning to suit your family. Serve with tortilla chips.

ONION RINGS
Submitted by: Diana Ennen, Bizymoms Host, Author: Bizy’s Guide to Starting a Home-Based Word Processing Business and Bizy’s Guide to Starting a Home-Based Virtual Assisting Business

6 large white onions
1 cup flour
½ tsp. salt
1 cup milk
1 egg
2 tbsp. cooking oil

Cut onions into ¼ inch slices and separate into rings. Combine all ingredients and then coat onion rings until well battered. Fry in deep fryer. (Onion rings are done when they float to the top of the oil).

BBQ SAUCE
Submitted by: Heather Malecha (http://greatestnetworker.com/is/heathermalecha)
1 cup catsup 3 tablespoons Worcestershire sauce 1 teaspoon chili powder 1 teaspoon salt 3 dashes Tabasco sauce Mix all together.

BBQ SAUCE
Submitted by: Diana Ennen

1 can tomato puree
¼ cup molasses
¼ cup vinegar
¼ cup brown sugar
1 tsp. sweet basil

Simmer for about 15 minutes.

BBQ SAUCE
Submitted by: Camry Thomas

My husband loves to BBQ and claims every time he does it that it is his cooking that is so great. I tell my kids it's in the marinade/sauce that of course "I make". All he does is cook it on the grill which I think is boring. This has been handed down in my family of Texans. Hope you enjoy. We BBQ a lot so I make up a large mayonnaise jar up at a time. I buy a large gallon size bottle of store brand sauce and add my own stuff to it. I don't use the whole bottle but just enough to fill the jar until next time. I add brown sugar, catsup, worsteshire sauce, diced onions, Tabasco, salt and pepper and liquid smoke. Fantastic!! I hope you enjoy. Camy


CHILI CHEESE DIP
Submitted by: Kelly Poelker, Bizymoms Host, Author: Bizy’s Guide to Starting a Home-Based Virtual Assisting Business

One can Armour Chili without beans
One jar Cheese Whiz (or Velveeta loaf)

Combine chili and cheese, mix well. Heat in microwave for 3 minutes, remove and stir. Heat in microwave until hot, stir and serve with tortilla chips or Doritos.

LOW CAL SALSA
Submitted by: Diana Ennen

2 tomatoes
1 small onion
½ jalapeno chili
1 green pepper

Dice up all the above and mix.