Dee’s Bites #2

*Dinner~ Martina McBride’s Zucchini and Mozzarella Tart



  • 1 frozen deep dish pie crust (thawed)
  • 5 cups shredded mozzarella cheese
  • 3 tablespoons goat cheese (crumbled)
  • ½ cup freshly grated parmesan cheese (divided)
  • ½ cup drained oil packed sun-dried tomatoes (thinly sliced)
  • ½ cup thinly sliced fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 small zucchini (cut into think rounds)
  • 2 large eggs
  • 1 cup half & half
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Directions: Preheat oven to 400 degrees. Par-bake the crust for 5-8 minutes, or until lightly golden. Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart.
  • Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into piecrust. Sprinkle with remaining 1/4 cup Parmesan.
  • Bake tart until custard is set and crust is golden brown, about 35 minutes. Serve warm or at room temperature.
  • Website:


*Dessert~ “Green Stuff” Marshmallow Salad




  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1 package (3.4 ounces) instant pistachio pudding mixture
  • 6 to 7 drops green food coloring, optional
  • 3 cups miniature marshmallows
  • 1 can (20 ounces) crushed pineapple, undrained
  • ½ cup chopped pistachios or walnut


Directions: In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yield: 12 servings.



*Drink~ Sparkling Cranberry Apple Cider Punch




  • 1 cup fresh cranberries
  • 1/3 cup water
  • ½ cup granulated sugar
  • 4 cups apple cider, chilled
  • 2 cups ginger ale, chilled
  • 2 tablespoons fresh lemon juice
  • 2 cups cranberry juice, chilled
  • Crushed ice


  • Directions: In a small saucepan, combine the cranberries and water and simmer for 2-3 minutes until the cranberries pop and split. Remove from the heat and stir in the sugar. Let cool to room temperature (or chill in the refrigerator).In a 2-quart pitcher, pour in the cranberry mixture. Add the apple cider, ginger ale, lemon juice and cranberry juice. Mix. Serve in cups with crushed ice.
  • Website:

About Dixiedeeblog

Meet Dixiedee Howdy: Thank you for stopping by my Dixiedee Blog!! I am a brown hair and hazel eye southern California gal living in the LA area. I started this country music blog because I wanted to share about my favorite country artists and groups, delicious recipes. I also do Q&A's and Artist Spotlights with country artists/groups so you guys can learn more about them. Lastly, I love to share anything else that is related to country music.. If you have any questions/comments- then please me email at

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