Easy Veggie Bars

We've had sunshine today.  Glorious therapeutic sunshine, man, I'm so ready for Spring.

Today's recipe is a solid favorite, and would be an excellent appetizer for your Final Four party madness.  Did I mention it's ultra easy?  Plus we can all pretend that since its covered in veggies, it's totally guilt-free.

I've taken it to many gatherings and I'm always left with an empty pan and requests for the recipe.  Flakey crescent roll crust, a layer of garlicy creaminess, and fresh crunchy veggies.  They all pair perfectly for a scrumptious, crowd pleasing finger food.

Make this, and enjoy that sunshine!

Easy Veggie Bars by Bliss From Scratch, inspired by my friend Kari Meeker | Printable Version Note: I halved this recipe for my photos. 2 cans refrigerated crescent rolls 12 oz cream cheese, softened 2/3 cup mayonnaise 1 bunch green onions, sliced small 3/4 teaspoon garlic salt 5 cups finely chopped veggies, use whatever you like; broccoli, carrots, olives, sweet red peppers, radishes, cauliflower, etc.  Gently unroll crescent rolls, keeping them attached in their rectangular shapes, and gently press into a large ungreased cookie sheet.  They may not cover the entire pan.  Bake at the temperature shown on the package for 10-12 minutes until golden.  Set aside to cool. Meanwhile, finely chop/dice veggies.  In a small bowl combine softened cream cheese, mayo, green onions and garlic salt.  Spread on cooled dough.   Spread chopped veggies evenly over top of cream cheese covered crust, very gently press to help the veggie stick.  Cut into bars and serve immediately or refrigerate.  Can be chilled for hours in advance or even over night.  Enjoy!

White Bean Hummus Dip

We've been fully immersed in the party season.  Christmas parties at work, church, with friends and College Football Bowl season is fast approaching.

I've always enjoyed these festive gatherings, the chance to mingle, swap ridiculous white elephant gifts and force my little girls to wear matchy sparkling red outfits.  

But as I've mentioned in earnest, appetizers are the butter to my bread.

Caprese Salad with Honey Balsamic Dressing

At long last we've been able to enjoy our garden tomatoes.  With a cooler climate and shorter growing season its a race against the impending frosts to have them ripen in time.  Back off frost, my babies are still green out there.  

Lately I've found happiness in the form of this beautiful salad. 

I think I could eat this every stinking day of my life. 

Easy Cream Cheese Wontons

I'm an appetizer girl. 

When dining out, if given my druthers, I'd almost always pass on the sweets and opt for the savory. 

I'm odd and I know this. 

But there's just something about the miniaturization of ordinary eatables that has me utterly smitten.  And I can't seem to outgrow it.  Parties boasting of heavy hors d'oeuvres are the shindigs worth showin' up for. 

Guuuuyyys... they make me happy.  Yin to my yang.  

Onion Strings

I cannot express how gratifying that it was to have these crispy beautiful onions turn out as ace-in-the-hole perfectly as they did.  Holy bananas.  They brought me pure unadulterated joy. 

I am not ashamed of this. 

You must try them.

Creamy Veggie Pinwheels

These creamy wonders are colorful, fresh and sure to please any crowd.  Even if its just you and your husband... using the Superbowl as an excuse to make delightful appetizers... which you have no intention of sharing with the kids. 

Or that's what I've heard anyway.

Bruschetta

Can something so simple actually taste this phenomenal?  You bet.  If you're lucky enough to pull some vine ripened tomatoes off of your very own plant or to snatch some seasonal ones up at your local farmers market.  Then in terms of Bruschetta, you've won the lottery.  But for the rest of us subjected to dire predicament of shelf ripened grocery produce- inhale deeply and know that even inferior tomatoes can produce knock-your-socks-off Bruschetta.  The real knitty gritty is that I've never once not loved this stuff.  Reward yourself and whip up a batch, you'll thank yourself later.