__________________________________________________ V EGETABLE PIZZA Donna Rekart ___________________________________________________ 2 packages Pillsbury crescent rolls 2 8 oz packages cream cheese (softened) 1 c mayonnaise 1 package Hidden Valley buttermilk dressing mix 5 c fresh vegetables (carrots, celery, broccoli, cauliflower, red onions) DIRECTIONS: Press rolls pastry out into a large 11 x 17 1/2 cookie sheet. Do not separate rolls, press out and seam edges. Bake 10-15 min at temp on package. Cool. Mix cream cheese, mayo, and dressing mix. Spread on cooled pastry. Mix chopped vegetables very small & press on top of pastry & cream cheese mixture. Cover & refrigerate overnight. Cut into small serving pieces. __________________________________________________ V ELVEETA BUFFALO CHICKEN DIP Vivian Foston ___________________________________________________ 1 lb Velveeta (cut into 1/2-inch cubes) 1 6 oz package Oscar Mayer deli fresh grilled chicken breast strips (chopped) 1 T hot pepper sauce 1/2 c Kraft Roka blue cheese dressing 2 green onions (sliced) 1 tsp cider vinegar DIRECTIONS: Mix Velveeta, chicken, & pepper sauce in a large microwavable bowl. Microwave on high 5 min or until Velveeta is completely melted, stirring after 3 min. Stir in remaining ingredients. Serve with celery sticks and Wheat Thins Original cracker snacks. __________________________________________________ T HANKSGIVING SAUSAGE BALLS Jonathan Kenner ___________________________________________________ 1 lb Tennessee Pride hot sausage 1 lb Tennessee Pride mild sausage 1 1/2 c Bisquick 16 oz extra sharp cheddar DIRECTIONS: Preheat the oven to 375°F. Mix all ingredients in a large bowl. Portion & roll into 1 inch balls. Bake for 15 mins on a rimmed, ungreased baking sheet until golden brown
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