For today’s Recipe Swap, I decided to post the recipes from the food from Friday night’s VGNO – since so many people one cool blogger, Kris from Lily’s Licorice asked for them… 😉 I have actually made these, and they’re delicious and were a huge hit – but the pictures are compliments of the Pillsbury website where the recipes came from. Let me know if you make any of these, I’ll be curious to see if you like them as much as me and my guests did! Enjoy!

Ham Florentine Mini-Cups


1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1/3 cup garlic-and-herbs spreadable cheese
1/4 cup shredded mozzarella cheese (1 oz)
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend (1 oz)
3 tablespoons freshly grated Pecorino Romano or regular Romano cheese
2 tablespoons finely chopped shallot or onion
1/4 teaspoon garlic powder
1/8 teaspoon salt, if desired
1/8 teaspoon pepper, if desired
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
24 paper-thin slices (about 4 inch diameter) smoked ham (from two 9-oz packages)*
Freshly grated Parmesan cheese, if desired


Heat oven to 375°F. In medium bowl, mix all ingredients except dough, ham and Parmesan cheese until well blended. Set aside.
Unroll dough. Separate or cut dough into 4 rectangles (if using crescent dough, press perforations to seal). Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 teaspoon spinach mixture onto ham in center of each cup.
Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.
*For recipe success, whole paper-thin slices (about 4 inch diameter) of smoked ham (not shaved ham) are needed so slices can be easily formed into the dough-lined cups.

High Altitude (3500-6500 ft): No change.

Crescent Bacon-Cheese Tartlets


1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream


Heat oven to 375°F.
If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle.
Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

High Altitude (3500-6500 ft): No change.


Spicy Broccoli-Mango Salad


Sweet-Hot Pecans
4 teaspoons sugar
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/2 cup pecan halves, broken into coarse pieces
2 (6-oz.) containers Yoplait® Original 99% Fat Free Orange Crème Yogurt
1/3 cup light mayonnaise
1 tablespoon cider vinegar
1/8 teaspoon salt
5 cups fresh broccoli florets and cut-up stems (1 small bunch)
1 1/2 cups diced peeled seeded mango (2 medium)
1/4 cup finely chopped red onion


Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
In small bowl, mix all dressing ingredients with wire whisk until smooth. In large bowl, mix all salad ingredients.
Add dressing to salad; toss gently to mix. Just before serving, stir in cooled pecans. Store in refrigerator.

High Altitude (3500-6500 ft) No change.

Romaine and Fruit Salad with Citrus Poppy Seed Vinaigrette


1/4 cup orange juice
2 tablespoons white wine vinegar
2 green onions, chopped
1/3 cup sugar
1/4 teaspoon salt
1/3 cup oil
1 tablespoon poppy seed
8 cups torn romaine lettuce (about 2/3 head)
1 cup cubed honeydew melon
1 cup cubed cantaloupe
1 cup halved strawberries


In blender container or food processor bowl with metal blade, combine orange juice, vinegar, onions, sugar and salt. Cover; blend well. With machine running, slowly add oil, blending until thick and smooth. Add poppy seed; blend a few seconds to mix.
In large serving bowl, combine all salad ingredients; toss to mix. Pour dressing over salad; toss to coat.

***************************************Easy Berry Fruit Tart


1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1/4 cup slivered almonds
1 tablespoon granulated sugar
1 container (7 oz) crème fraîche
1 container (4 oz) refrigerated vanilla pudding
2/3 cup fresh raspberries
2/3 cup fresh blueberries
2/3 cup fresh blackberries
1 teaspoon powdered sugar


Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. DO NOT PRICK CRUST.
In food processor bowl with metal blade, place almonds and granulated sugar; process with on/off pulses until finely ground. Sprinkle almond mixture over pie crust; gently press in. Bake 9 to 11 minutes or until light golden brown. If crust puffs in center, flatten gently with back of wooden spoon. Cool 20 minutes.
Meanwhile, in medium bowl, stir together crème fraîche and vanilla pudding. Spread pudding mixture in cooled baked shell. Top with berries. Refrigerate 2 hours or until serving time.
Just before serving, sprinkle tart with powdered sugar. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Want to enjoy some great recipes or have a recipe you would like to share? Hop on over to Anissa‘s place – she’s hosting this great event and anyone is welcome to participate. I always love to try new recipes, so this is a great opportunity to find some good ones!


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  1. They all look absolutely delicious!

    How did you get it in such a pretty little chart set up?

  2. Great and yummy looking recipes. Thanks for sharing; I’ll have to one or two a try…

  3. Those tartlets look yummy. I’m going to try both because I can’t decide… personality wants the ham……one wants the bacon. To keep the fighting and voices in my head down to a dull roar, I’ll just make both.
    Thanks for the recipes. You’re blog is always a great read 🙂

    Steady On
    Reggie Girl

  4. Are you trying to make me hungry this morning? I know you whip these up in minutes:)

  5. Oh man, ALL of these look soooooooooo good! You’ve tried them all?

    Justine 😮 )

  6. They all look so good — my fav. would be Crescent Bacon-Cheese Tartlets. Great for family night.
    How did you get the little cart to put it in! To cute!

  7. that all looks so good. going to have to try to make the bacon cheese tartlets. hopefully i don’t blow up the kitchen in the process 🙂

  8. That ham florentine looks so yummy and ham isn’t one of my favorite foods.
    The berry tart, oh man! I so need to have a party so I can make these and not be the only one eating them!

  9. Those all look yummy. My favorite is the top two.

    Thanks for sending me the link for your button and thanks for adding mine to your blog:)

    Hey over at what groups do you belong? I joined Mommy Bloggers and Stamping and Scrapping Mommas. Just curious.

  10. Dude- I pulled a Stacy.
    I took out the JSKits from my site. Now I have no comments. So, come back and comment like crazy 🙂 🙂

  11. If you eat fresh fruit in a dessert the calories from the dessert part don’t count right?? :o) Great ideas! Thanks for sharing.

  12. I think I’m hungry! I’ve got to quick blog surfing..I’m gaining weight just reading about all the food and chocolate and the recipes.

  13. How did you know I was desperately trying to figure out what to make for a picnic?? Those Ham Florentine Mini-Cups are PERFECTION!

  14. Yum! I especially like the salad. Actually I especially like the tartlettes but I am NEVER making those because I will love them too much and eat them all myself. I have zero willpower and must never make things that are too yummy or I’ll end up fat 🙂

  15. I like the look of the berry tart…..yummy! the florentine looks delicious…..I am bookmarking this one and making some snacks for friends soon.

  16. Ohh you are taunting me!! I’m now hungry and am drooling on my keyboard!!! Yum. The tarts and the salad look amazing. I’ll have to try a few of these recipes!!


  17. Wow… they all look great. Especially that broccoli and mango salad. I might just have to try that!

    This has been a fun blog party!

  18. Even the ham and bacon ones look good! The fruit tart? I’m dogearing that one!

  19. What great recipes! They all look pretty easy to make. I totally need east recipes; I’m not the best cook!

  20. I’m so making the ham thing tomorrow night. Yummers. I’m lifing all of these. Thanks!

  21. yummy. I am glad you found me so I could find you! hUbs will like that berry recipe a lot!

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