Wednesday, December 16, 2009

Veggie Ring!

Do you get the magazine "Kraft Foods - What's Cooking".
If you do, count yourself lucky because they are not adding any more people to their subscription list. This magazine is filled with amazingly easy and yummy recipes, with easy to read instructions and lots of pictures. The foods you use are usually something you have in your cupboard, or are easy to find in a grocery store. I went to their website and they said you can sign up for their online recipe stuff, but there is also an archive page that links to you all the past magazines. Click here for the archive page. They send this magazine out quarterly by season and there isn't a magazine that I haven't tried and saved one or two of their recipes. This season's book is no different. When I opened it about a month ago, I saw this Veggie Tea Ring and said.. I gotta try that. A week later, Terry read it, and said the same thing. So, my first opportunity to try it arrived this week. Our curling pot luck supper was last night and I bought all the ingredients a week ago.

If you don't get the magazine, I will write out the recipe. It is worth having... If you have it, its on page 37.
Easy Baked Cheese and Vegetable Twist

What you need:

2 eggs
1/2 block of Phillie cream cheese
1/2 cup Kraft 4 Cheese Italiano
3 cups frozen broccoli, thawed and drained
(I used fresh broccoli and I steamed it for 7 minutes)
1/2 lb fresh mushrooms, chopped
1/2 cup cherry tomatoes, cut in half
(I used red pepper instead, I thought the tomatoes might be mushy)
4 green onions, sliced
2 cans refrigerated crescent rolls
(make sure you don't buy the GRANDE ones, oops, )
Heat the oven to 375 degrees. Mix the eggs, cream cheese and shredded cheese, til they are good and blended. Add in the mushrooms, broccoli, peppers (or tomatoes) onions.

This is what it looks like after you get the crescent rolls all unwrapped and placed in a circle. Then top with your veggie stuff, near the center.
I did mine on my baking stone and it worked fine, although I transferred it onto a serving plate afterwards cause my stone is pretty ugly.
It would have kept it warmer in the travel process, but it was fine for about a half an hour after it was cooked.
Everyone at the potluck truly enjoyed it. Definitely a keeper, I would say, and we will make it for Xmas dinner I think.


GailM. said...

OMG, that looks scrumpcious. I love that magazine. I'm glad you blogged about it.

The magazine is the best FREE thing I would actually pay for. I tried to sign my kids up for it a while back and found out that they weren't taking any more subscriptions. Too bad.

I have all the back issues for about 10 years. I paw through them all the time.

Anonymous said...

I can attest to the fact that this was DELICOUS!!! Great recipe to pass on Donna! Fun night last night ;)


cpm said...

I get that mag! I get so excited when it comes in!
I can't remember seeing that recipe though!
Luckily you blogged about it and now I can try it!

mvm said...

Wow, I'm totally going to make that tonight! Looks fantastic Donna, I love that you put recipes on your blog! I will let you know how it turns out.
Thanks ;)