::Garden Fresh Pizza::

::Ingredients::
- 1 8oz. package refrigerated crescent rolls

- 1 8oz. package cream cheese, softened

- 1 Tbsp. sour cream

- 1 1oz. package ranch-style dressing mix

- 2 carrots, finely shredded

- 1/2 cup fresh broccoli, chopped
- shredded mozzerella cheese

::Directions::
Preheat oven 375F
Roll out crescent rolls onto a large non-stick baking sheet.
Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the prepared oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, broccoli and mozzerella on top.
Chill in the refrigerator approximately 1 hour. Cut into bite sized squares to serve.

::S'mookies::

::Ingredients::

::Cookies::

- 2/3 cup all-purpose flour

- 1 tsp baking soda

- 1 stick unsalted butter, softened

- 1 cup creamy peanut butter

- 1 1/3 cups packed light-brown sugar

- 1 large egg, beaten

- 3/4 tsp vanilla extract

::Filling:::

- 1/2 cup chocolate chips

- 2 Tbs unsalted butter
- 1/2 cup marshmallow cream

::Directions::
Preheat oven to 375F. Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside.
With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.

Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.

::Pina Colada Cake::

I got this cake recipe from a friend a couple years back

::Ingredients::

- 1 box yellow cake mix

- 1 large can pina colada mix

- 1 can condensed milk

- 1 large carton of cool-whip
- 1 16oz. fresh coconut

::Directions::
Bake cake by the directions on box. While warm poke holes in the cake and pour con. milk & pina colada mix over cake. Cover and refrigerate for several hours or over night. Spread cool-whip on top and sprinkle with the coconut.

::Easy - Stewed Okra & Tomatoes::

::Ingredients::

- 1 pound fresh okra, washed, trimmed, sliced. - (frozen or canned is fine too)

- 1 can 14.5oz. stewed tomatoes

- 2 tablespoons finely chopped onion

- salt, to taste

::Directions::

Place sliced okra in pan; cover with water. Bring to a boil, lower heat to medium and continue to cook for 5 minutes. Drain water and add remaining ingredients. Simmer mixture for 15 to 20 minutes longer, until okra is tender. Add salt, if desired, to taste.

***Serve with some Cracklin Cornbread to sop up the juices -YUM-O!!!

::Chicken & Brown Rice Soup::

::Ingredients::
- 1 1/2 lbs chicken breast
- salt and pepper

- 2 tsp canola oil- 2 cups diced onion

- 1 1/2 cups diced celery- 1 cup frozen diced carrots
- 2 tsp sage

- 1 tsp garlic powder 1/4 tsp. thyme
- 1/8 tsp nutmeg
- 4 cups low salt chicken broth
- 1 cup water
- 2 cups cooked brown rice(Make brown rice ahead of time to use in soup.)

::Directions::
Remove skin from chicken & shred; season with salt and pepper. Heat an 8 quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, carrots, celery, sage, garlic powder, salt, thyme, and nutmeg.

Add vegetable and spice mixture to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2-3 minutes.