|Good Gut Cookbook|
|by Rosemary Stanton|
Fully updated with reference to fat content, this collection of healthy recipes also contains a section about gastrointestinal disorders, explaini...
Results 1 - 10 of 65 for vegetable cheese appetizers
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For crust, unroll ... together the cream cheese, buttermilk, dressing, ... Sprinkle with desired vegetable and cheese. Gently ... celery; or shredded carrots.
Any combination: broccoli, ... Cool. Combine cream cheese, sour cream, ... dressing and onion; spread on top of cooled dough and top with fresh vegetables.
Unroll dough and ... Beat together cream cheese, salad dressing ... spread over crust. Sprinkle with remaining ingredients. Cut into triangles. Makes 25.
Heat oven to ... inches. Mix all ingredients; spread in pan. Bake until golden brown, about 25 minutes. Cut in pieces, about 2 x 1 inches. 4 dozen appetizers.
Heat oven to ... pan. Bake until golden brown, about 35 minutes. Cut into 2"x1" bars. Makes 4 dozen appetizers. Also good in place of vegetable for meal.
In a bowl ... some of the cheese crackers for garnish. ... wrap. Top with reserved crackers. Serve spread with crackers or vegetables. Makes about 2 cups.
Combine first eight ingredients. Add oil and mix. Add eggs and mix well. Fold in zucchini. Bake in greased 9 x 13-inch pan in 375 degree oven, 20-25 ...
Mix together. Spread in well greased 9 x 13 pan. Bake 375 degrees for 20 to 25 minutes. Cool slightly before cutting into squares.
Here's a great way to use up all that extra zucchini from the garden! Heat oven to 350 degrees. Grease 13"x9"x2" oblong pan. Mix ingredients ...
Unroll dough and ... Beat together cream cheese, salad dressing ... Spread over crust. Sprinkle with remaining ingredients. Cut into triangles. Makes 25.
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