realitycrafted

Summer is here! I am perfecting my recipes for cold meals that will satisfy the family. I don't want to turn on the oven for any longer than necessary, and that makes this the perfect recipe for the hottest days! My tip is to prepare the crust early in the morning. This gives it plenty of time to cool and you won't need to swelter with the added heat of the oven in the afternoon. To make Veggie Pizza you will need One can of crescent rolls Ranch Dip Raw veggies (We used carrots, broccoli and sugar snap peas) Shredded Cheese  Unroll the crescent rolls. Make some sort of odd shaped crust with them on a cookie sheet.  Poke lots of holes in the dough with a fork.  Bake at 350 for about 8 minutes until the crust is flaky and golden. Allow to cool completely. Spread about 3 tablespoons of ranch dip onto the crust. Top with veggies of your choice. Sprinkle on cheese to taste. Cut into squares and serve cold. This recipe is a great side, ...

I am going to make a confession to you guys today. I am borderline obsessed with baking pies. You guys probably already know how I feel about blueberries... yep an addict. I cannot get enough of them! It seemed only natural that I would share a favorite Blueberry Pie Recipe with you! This pie comes together easily, especially if you use a premade pie crust. While I have a few unbelievable pie crust recipes, sometimes life with 2 little kids gets crazy busy. I take a helping hand where I can get it, and Pillsbury is always willing to shave a few moments off for me by producing lovely premade pie crusts! Ingredients 1 refrigerated pie crust 4 cups blueberries ½ cup sugar 2 ½ tablespoons cornstarch 1 tablespoon butter ½ teaspoon grated lemon peel Instructions Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and st...