Another potluck at school as we gathered to say “so long for a little while” to our outstanding Administrative Assistant and fellow Christian . She is that kind of person who greets the day with a smile. She makes you feel special–just because you’re you. The love of the Lord flows through her to everyone’s life she touches. And she had a pulse on everything happening in our school. She made it all flow smoothly. We will miss her greatly. In her honor, several staff members got a potluck together quickly because the news came suddenly. As my part of the brunch delight, I made a teacher recipe that I had from California school days. You know, teacher recipes are the best! Cheese and Vegetable Squares came from one of our first grade teachers at West Valley Christian Academy. The edges of my recipe are dog-eared from the number of times I have made this as an appetizer or a light snack to accompany a luncheon. Hope you enjoy.
Cheese an Vegetable Squares
2 pkg. crescent rolls (Pillsbury)
2 (8 oz) tubs of SOFT NOT whipped cream cheese (Philadelphia Brand regular)
2/3 Cup mayonnaise (Best Foods in this house) (name dropper)
1 pkg. Hidden Valley Ranch SALAD dressing mix
5-6 shredded carrots
12 ounces if grated cheddar cheese
This makes two round serving platters full of cheese squares, so I typically cut the recipe in half.
Unroll the crescent rolls and pinch the perforations closed. Lay them next to each other on the largest cookie sheet with an edge that you have. You may have to squeeze them together to make them fit. DO NOT USE AIRBAKE COOKIE SHEETS as they do not brown the crescent rolls. Bake at 350 degrees for 10-12 minutes. Cool.
Then mix the cream cheese and the mayonnaise with an electric mixer. Add the salad dressing mix and blend well. Spread this over the cooled dough.
Grate carrots (or radishes or broccoli or any vegetable) and sprinkle over top. Press into cream cheese lightly.
Grate cheese and sprinkle over top. Press lightly into cream cheese.
Refrigerate for at least 2 hours–overnight is better.