Simone Appetit: Class of 2014 confetti squares
June 5, 2014
I know, you are preparing this festive, colorful appetizer for your child's high school graduation party with mixed emotions. You are going to miss him terribly when he goes off to college. You are going to miss that 20-grand a year for his out-of-state tuition. Can you say scholarship? Oh well, too late for that.
You know, his old room will make a nice gym (since you can no longer afford your membership) or bar, depending on how well you handle the empty-nest syndrome. Let's not think about all that now!
Let's get into the spirit of things and serve up one of his childhood favorites — the only way you could get him to eat vegetables in the good-old-days when this was the only rebellion you had to contend with.
These confetti squares are always a hit and, as an added bonus, very easy to make. The week proceeding graduation is hectic and any time-saver is a blessing. Reserve your plan to attempt home-made ravioli for later in the year, when it is just you and your husband with plenty of down time.
You will need to fill up that empty space with something other than worrying about your baby boy at college.
Cream Cheese Confetti Squares
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I often use yellow bell peppers as opposed to green and, depending on the crowd, use jalapeño cream cheese for more of a kick. If you are really pressed for time, or just don't like to chop, some of these vegetables are available in your local grocer already diced.
2 packages (8 ounces each) refrigerated crescent rolls
16 ounces Philadelphia garden vegetable or jalapeno cream cheese, softened
1/4 cup mayonnaise
1/ 4 cup diced green peppers
1 /4 cup diced red pepper
1/2 cup chopped carrots
1/2 cup diced broccoli
Preheat oven to 350 degrees. Unroll crescent dough onto 15x10x1-inch baking pan or cookie sheet. Press perforations to seal. Bake 12 to 15 minutes or until golden brown. Cool completely. Mix cream cheese and mayonnaise until well blended and smooth.
Spread evenly in a thin layer over cooled crust. Top with chopped vegetables. Serve immediately or refrigerate until ready to serve. Cut into 2-inch squares to serve.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at firstname.lastname@example.org.
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