Veggie Pizza

The past few days have felt unusually spring-like, and tonight we celebrated by having veggie pizza and stuffed eggs for dinner. It was my first attempt at making veggie pizza, but it was so good I wanted to share what I did! One thing to keep in mind–it was a bit unruly to eat, so if you’re worried about being neat while eating I would scale down the amount of veggies. But if that’s not a concern, go for it! We liked having it piled with fresh veggies!


-1 tube of crescent roll dough
-8 oz cream cheese, softened
-1 c. ranch dip (can be made with ranch dressing powder and sour cream)
-chopped veggies of your choice; I used onions, red and green sweet peppers, broccoli, and tomatoes
-1 c. shredded cheddar cheese


Press the crescent roll dough into a lightly greased glass 9×13 baking pan and bake at 375°F for 15 minutes. Cool completely. (I actually baked the crust this morning, then let it cool all day.)

Mix together the cream cheese and ranch dip and spread over the crust.

Arrange veggies on top and sprinkle with cheese. Press the veggies and cheese into the crust and cream cheese/dip mixture if possible, as this will help them stick better.

Chill, or serve fresh.

Note: I had seen a couple different places that this was best made with crescent roll dough. I would agree that it was delicious, but that is not something I usually keep on hand and I plan to experiment with making an equivalent crust that would not require a purchased ingredient. I’ll update the post if I come up with a good alternate solution!

Pork Chops & Rice

This morning was fairly frigid and I knew we would be wanting some warm dinner–so I got some pork chops out of the freezer and looked forward to this dish all day! I love that it’s both simple and full of flavor–one of our “keeper” recipes, for sure!


-1 T olive oil
-4 3/4 inch pork chops
-1 can (10 1/2 oz.) condensed cream of mushroom soup
-3/4 c milk
-3 T (1 1-oz pkg.) ranch dressing mix
-2 1/4 c water
-1 c uncooked long grain white rice


Heat the olive oil in a large skillet and brown pork chops on both sides. Add the soup, milk, and half the ranch dressing powder and bring to a boil. Cover and cook until pork is thoroughly done, 20-30 minutes.

Meanwhile, stir the remaining ranch dressing powder into the water in a saucepan and bring to a boil. Add the rice, reduce heat to low, cover, and cook until liquid is absorbed (about 20 minutes).

Serve pork and rice smothered in soup sauce. Hold jaw carefully, lest it drop to the floor at such an easy and delicious meal. Receive compliments graciously. 😉