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Perfect for summer entertaining, this tart combines simple ingredients for a wonderfully unique taste. The faint sweetness of the crescent roll dough combined with the savory spread and crisp veggies is unexpectedly delish.
Preheat oven to 375°F.
Place crescent roll dough onto a large baking sheet that you’ve lined with parchment paper or a Silpat, pressing together any seams. Bake at 375°F for 9 minutes or until light golden brown. Set aside to cool completely.
In a medium-sized bowl, combine softened cream cheese, mayonnaise and ranch dressing mix using an electric mixer and then spread onto the cooled crust. Sprinkle with chopped vegetables or arrange vegetables in a decorative pattern. Top with shredded cheese, if using. Chill for at least 6 hours or overnight before serving.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!