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Thursday, November 11, 2010

Family Night Out at Casa de Risser!

The day after I came home from Texas, I thought it would be fun to host a party for 50 people from our MOMS Club. Now, I'd planned it well in advance and had most stuff ready in time, but still - am I clinically insane or what?! Luckily, it was BYOB and bring food to share, so my only contribution was the chili. It was a blast hanging out with everyone, showing off the basement, and cheering on the Eagles to a victory! Here's my chili recipe and a super yummy veggie pizza recipe that I highly recommend (thanks, Laura!).

2 lbs. ground beef
1/2 small onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
8 oz. jar of salsa
4 tablespoons of chili seasoning
15 oz. light red kidney beans
15 oz. dark red kidney beans

  1. In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender.
  2. Drain grease if desired (I always do).
  3. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning and beans.
  4. Mix well, reduce heat to low, and simmer for at least an hour.

Veggie Pizza
2 (8oz) pkgs refrigerated crescent rolls
2 (8oz) pkdgs cream cheese, softened
1 cup mayonnaise
1 (1oz) pkg dry ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded cheddar cheese

  1. Preheat oven to 375 degrees.
  2. Roll out the crescent roll dough onto a 9x13 inch baking sheet and pinch together edges to form the pizza crust.
  3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 mins without removing it from baking sheet.
  4. In a small mixing bowl, combine cream cheese, mayo and dry ranch dressing. Spread mixture over the cooled crust. Arrange broccoli, tomato, green pepper, cauliflower, carrots and cheddar cheese over the cream cheese layer. Chill for on hour, slice and serve.

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