Category Archives: Just for Fun

Potluck Recipes

At SATA, we love food. We love sharing food with one another as well. Here are a couple of our favorite SATA Potluck recipes that two of our members (thanks Chelsea and Kathy!) have been gracious enough to share. Be warned though, if you make it… you have to share it!

Vegan Peanut Butter Cookies (Chelsea)
1 1/4 cup brown sugar 

3/4 cup peanut butter

1/2 cup applesauce (I like using the chunky kind–get a slight cinnamon taste and apple chunk too)

1 Tbsp. vanilla extract

1 Tbsp. soymilk (may substitute regular milk as an option)

*mix separate from dry ingredients*

1 3/4 cup flour

3/4 tsp. baking soda

3/4 tsp. salt

*mix separate from wet ingredients*

Mix all together, add chocolate chips if desired 🙂 (again, optional)

*Optional: roll dough into balls and then roll in a bowl of sugar so dough is frosted, then criss-cross press with fork on cookie sheet for the classic PB cookie. Best results when done without chocolate chips!

Bake at 375° for 8-10 minutes on greased cookie sheet. Makes +/- 22 cookies.

Vegetable Pizza (Kathy)
2 packages refrigerated crescent dinner rolls (or crescent sheets if you can find them)
1 (8-ounce) package cream cheese, softened
1/4 cup to 1/2 mayonnaise (depending how thin you like your sauce!)
1 1/2 to 2 tablespoons powdered Ranch salad dressing mix
1/2 teaspoon of dill
1/2 teaspoon of granulated garlic
2 small bunches of broccoli, finely chopped (approximately 1 cup)
1 chopped red bell pepper
1 chopped yellow bell pepper
1/4 to 1/2 cup chopped carrots
1 bunch of green onions, chopped
1 package of finely shredded cheddar jack cheese (or any other you like!) 

FYI: I’m not sure of exact amount of veggies I used since I eyeballed it, but this looks right. Pretty much add veggies to your taste! Many others can be used as well! If they have a lot of moisture though, use a paper towel to dab some out so the pizza doesn’t get soggy.

Unroll the package of rolls and slightly pat into a lightly greased baking/cookie sheet (this is important so it doesn’t stick to the pan!!!!!)  Press edges to seal and make smooth. Don’t make too thin or it won’t hold the toppings! . Bake at required temp/time on package; cool. (Bake each package on its own sheet, so there will be 2 pizzas)

In a mixing bowl, mix cream cheese, mayonnaise, dill, garlic, and salad dressing mix; beat w/ an electric mixer until smooth and well blended. Spread cream cheese mixture over cooled crust.
Sprinkle chopped vegetables over cream cheese layer. I put heavier veggies first so it sticks to the cream cheese: carrots, peppers, broccoli, green onion

Lastly, sprinkle on desired amount of shredded cheese on your pizza!

Cover lightly with saran-wrap and lightly press down to make sure toppings stick together. Chill for a an hour or two!

Cut veggie pizza and serve!

For a healthier version, you can use low-fat mayo and low-fat cream cheese