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Monthly Archives: July 2012

Iced Coffee ( DUH! )

How did I not think of this before?

Make a pot of regular coffee, let it cool, then pour into ice cube trays to freeze overnight.


Then, the next time you want a cup of iced coffee take another room temp pot, pour it over 7-8 of the cubes–stir, and enjoy!

I’ve tried cooling coffee before and then adding regular ice but the taste gets so diluted.  This is the sure-fire way to get coffee-shop strength iced coffee.

Cold Veggie Pizza Appetizer

This dish is the perfect summer appetizer.  It’s cold, colorful, and so simple to make.

The recipe below can be doubled or even tripled to feed a hungry crowd.  This amount yields enough bites to fill a large platter ( actual photo below ).

First you’ll need one tube of Pilsbury Crescent Rolls.  Open the package and unroll all of the pieces into flat triangles on an ungreased cookie sheet.  Bake in 375 pre-heated oven for about 6 minutes.  Package states 8-13 minutes, but that’s for rolled up dough–you do not want this crust to burn.  Check on them and as soon as they have a hint of golden brown, pull them from the oven.

While the dough is baking mix 8 oz ( one package ) of cream cheese with a half a cup of sour cream and 2 tablespoons of dill seasoning.  You may need to microwave the cream cheese for a few seconds so it’s easy to blend.  After this is uniformly mixed place back in the fridge to keep cool.

Next, chop an array of rainbow veggies to use as toppings.  For this particular recipe I like to use: basil leaves, red onion,  small seedless cukes, orange and yellow pepper, and cherry tomatoes.  This combo looks super colorful and tastes amazing.  Dice these veggies fairly small–check out my photo below for an idea.  Set aside veggie mix in fridge.

Once the dough is finished allow it to cool for AT LEAST 30 minutes.  Spread cream cheese mixture on each piece of dough.  Then, sprinkle your chopped veggies generously over the top making sure almost all of the surface area is covered.  Last, take a pizza cutter and cut the dough into tiny bite size pieces.  Chill for at least one more hour and then enjoy!


Easy, homemade salsa

This is the easiest and healthiest appetizer you can make.  All of the ingredients are veggies and you don’t even have to turn on the oven or stove.  Check out what you’ll need below and follow the simple steps—Ole’!

This amount yields 2 mason jars full of salsa, which I find is a great way to store it!

2 large beefsteak tomatoes

2 cups cherry tomatoes

Half a white onion

1 cup of scallions

1 medium jalapeno

Dash of salt and pepper

If you have any sort of food processor or dicer you can use that to make this recipe, but it’s not necessary to get a good finished product.  If you have processor, first chop everything in small enough chunks to fit into it.  


Grind for a few seconds.  Check out the consistency, if it looks how you want, stop and strain the salsa.  If it doesn’t, continue to blend until it looks good to you.  The key is to make sure you strain it.  

If you aren’t using a processor chop everything extremely fine, combine in a large bowl and blend until it has the consistency you want.  It’s really THAT easy!

Add more or less jalapeno to achieve the desired spice level.  I find making it the night before I need it gives the flavors time to blend together very nicely.