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Cheese and Bacon Mushroom Stuffers
This is a great recipe for a quick appetizer if you are having a dinner party and you wanted to offer your guests something different. If you don’t like onions you can leave them out and it still tastes great. You can also add crabmeat to this recipe if you are a seafood lover and it really turns out delicious.
Ingredients:
30 fresh mushrooms, with stems removed
1 cup almonds, slivered
1/2 pound of bacon, cooked crisp and crumbled
1 (8 ounce) package Cheddar cheese, shredded
6 green onions, chopped fine
2 C mayonnaise
Instructions:
Place the almonds in a large mixing bowl. Add the bacon and cheese. Stir in the green onions. Fold in the mayonnaise and stir to incorporate all the ingredients together. Heat the broiler. Stuff the mushrooms with the mayonnaise mixture. Spray a shallow baking dish with a non stick cooking spray. Place the mushrooms in the baking dish. Broil 10 minutes 4 inches from the heat.
Tasty Mozzarella Burgers Recipe!
These have to be the most delicious burgers I have ever tasted. Very easy to make and not your average burger. The mozzarella cheese is definately the best part!
Broiled Mozzarella Burgers
Ingredients:
1 egg
2 Tbsp ketchup
1/4 cup rolled oats
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 pound lean ground beef
4 slices mozzarella cheese
4 hamburger buns
Instructions:
Break the egg into a large mixing bowl and beat slightly. Add the ketchup and stir to combine. Stir in the oats until completely combined. Sprinkle in the Italian seasoning, salt, garlic and onion powder and mix all together until completely incorporated. Place the beef into the mixture and using your hands mix until all the ingredients are incorporated through the beef. Shape the beef mixture into 3/4 inch patties. Turn on the broiler and allow it to heat up. Place the burgers on a broiler pan and place them 4 inches from the heat. Cook 15 minutes or no longer pink and as well done as you like being sure to turn once during cooking time. Remove and place one slice of cheese on top of each burger. Return to the broiler for 45 seconds or until cheese just begins to melt. Place the burgers on the buns and serve with lettuce, tomato, pickle and your favorite condiments.
Fun Soda Pop Pot Roast Recipe
This recipe definately looks tasty. I haven’t tried it yet but I plan to put it on my menu for this weeks dinners. I will let you know how it turns out. Looks like a very quick and easy recipe.
Slow Cooked Soda Pop Pot Roast
Ingredients:
1 (3 pound) pot roast
2 (10.75 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
2 (16 ounce) bottles cola
Instructions:
Place the roast in the bottom of the slow cooker. Place the mushroom soup in a large bowl. Sprinkle in the dry soup mix. Pour the cola into the bowl and stir with a rubber spatula until all the ingredients are incorporated together. Pour the soda pop mixture over the roast. Cover the slow cooker and set the cooker to the high setting. Cook 6 hours or until the meat is fork tender.
If you like Squash you will love this recipe!
If you are looking for a tasty side dish this recipe is a great one to try. This is a great way to sneak a vegetable in without the kids knowing because this recipe is so sweet and yummy they will think it is dessert!
Caramelized Butternut Custard
Ingredients:
1 butternut squash, halved lengthwise and seeds removed
2 teaspoons canola oil
4 eggs
1 3/4 cup half and half
1/4 cup maple syrup
1 teaspoon salt
1 teaspoon pepper
Instructions:
Brush the entire squash with the canola oil. Place cut side won on a baking sheet. Heat the oven up to 400 degrees. Bake the squash for 55 minutes. The squash should be fork tender when done. Set the baked squash aside until cool enough to handle with your hands. Bring the oven temperature down to 300 degrees. Once the squash has cooled remove the skin. Place the flesh into the blender and puree until smooth. Place 2 cups of the puree into a large mixing bowl. Add the eggs. Pour in the half and half and the maple syrup. Blend together until completely combined and very smooth. Sprinkle in the salt and pepper and stir to incorporate into the mixture. Very lightly spray a ceramic baking dish with a non stick cooking spray. Pour the mixture into the prepared pan. Fill a slightly larger pan 1/2 full of water. Place the baking dish into the water filled pan. Bake 50 minutes or until the custard sets and a knife inserted in the middle comes out clean. Be sure to cool before cutting.
Serves 6
Yummy Meatloaf
My husband loves meatloaf and this recipe is definately a yummy one. Double the ingredients for bigger families or dinner parties!
Vegetable Meat Loaf Square
Ingredients:
1 slice bacon, chopped
1 tomato, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 cup French bread, cubed
1 pound lean ground beef
2 eggs
1/2 cup Parmesan cheese, grated
1/2 cup parsley, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 oz) package mozzarella cheese, shredded
Instructions:
Place the bacon in a large skillet over medium heat. Cook 3 minutes or until browned. Remove bacon to a paper towel. Using the bacon drippings cook the tomato, carrot, celery and onion, covered for 6 minutes or until tender. Stir the bacon back into the skillet. Place the bread in a bowl. Place just enough water in the bowl with the bread to cover. Allow the bread to stand in the water 5 minutes. Drain the water and squeeze the excess water out of the bread cubes.
Place the bread back into the bowl. Add the ground beef, eggs, Parmesan cheese, parsley, garlic, salt and pepper to the bread. Mix the ingredients together with you hands. Form a square loaf when the ingredients have been mixed together. Place the loaf in a square baking dish. Form a well in the middle of the loaf. Place the cooked vegetables into the well. Sprinkle in the mozzarella cheese. Form the loaf back over the top of the vegetables. Heat the oven to 350 degrees. Bake 50 minutes. Remove and let the meat loaf stand 10 minutes before cutting.
Serves 4
White Peppermint Hot Cocoa
This recipe is definately a favorite on these cold winter nights! You really have to love peppermint to like this one.
White Peppermint Hot Cocoa
Ingredients:
8 ounces white chocolate, chopped
3 cups milk
1 cup whipping cream
1/2 teaspoon peppermint extract
Instructions:
Place the chocolate in a large microwave safe measuring cup. Add the mil and whipping cream. Stir in the peppermint extract. Microwave the cocoa on high for 5 minutes. Remove and stir until the chocolate has completely melted.
Serves 4
Baked French Toast
Looking for a yummy recipe to cook for breakfast tomorrow. Check out this delicious Streusel Topped Baked French Toast. This recipe is perfect to serve when you want to impress the in-laws visiting for the weekend. It is easy to make but looks so exquisite your guests will think you are a gourmet chef.
Streusel Topped Baked French Toast
Ingredients:
1 baguette, cut into 20 slices
4 eggs
1 cup eggnog
1/2 cup milk
1/4 teaspoon ground nutmeg
1 cup frozen cranberries
1/4 cup cold butter, cut up
1/3 cup brown sugar, firmly packed
1/3 cup pecan pieces
Instructions:
Coat a large baking dish with a non stick cooking spray. Layer the bread in a single layer in the baking dish. Place the eggs in a large mixing bowl and beat slightly. Pour in the eggnog and milk and whisk to combine. Sprinkle in the nutmeg and continue whisking to combine ingredients. Pour mixture over the bread. Allow to stand for 30 minutes. Turn bread over and sprinkle the top with the frozen cranberries. Cover and place in the refrigerator overnight. Bring the oven temperature to 400 degrees. Place the cut up butter into a mixing bowl. Add the brown sugar. Use a pastry blender to cut the butter into the brown sugar. Mixture should be crumbly. Cover the top of the bread mixture with the streusel mix. Bake 12 minutes. Sprinkle the top with the pecan pieces and continue cooking 12 minutes or until a light golden brown.
Serves 8
Sirloin Steak Recipe
Nothing’s better than a nice juicy steak topped with caramelized onions. I haven’t made this recipe yet but plan to try it out this weekend. Also if you like steak check out the link to right of this post for a great recipe book with all of your favorite restaurant’s recipes. This cookbook is great–you can enjoy all of your favorite meals right from home and save tons of money!
Caramelized Onion Smothered Sirloin Steak
Ingredients:
2 tablespoons butter, divided
3 cups sweet onion, sliced thin
½ teaspoon sugar
3 tablespoons beef broth
1 teaspoon thyme, chopped
2 (6 ounce) beef sirloin steaks, boneless and 1 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Place 1 tablespoon of butter into a large skillet and place over medium heat. Let the butter melt completely. Add the onions. Stir in the sugar and allow to cook 20 minutes or until caramelized being sure to stir often. Pour in the beef broth and add the thyme. Stir well to incorporate. Cook 3 minutes or until the beef broth is reduced. Sprinkle both sides of the steaks with the salt and pepper. Place the remaining 1 tablespoon of butter into another large skillet. Allow the butter to completely melt over medium heat. Add the steaks and cook 5 minutes. Turn and continue cooking 3 minutes for a medium rare steak. Adjust cooking times for rare or well done. Remove and place the onions over the steaks before serving.
Serves 2
Golden Winter Seafood Chowder
I don’t know about you but I really don’t like cold weather. But since I live on the East Coast of Delaware I have to deal with it at least 4 months out of the year. The best thing I have found to warm that chill is a great soup. Which of course living near the Atlantic Ocean it has to have Seafood in it since that is my utmost favorite food in the whole world! So today I am sharing the recipe of a very tasty Seafood Chowder to warm you up on a cold winter’s day.
Golden Winter Seafood Chowder
Ingredients:
1/2 cup onion, chopped fine
1/4 cup butter
1 (14.5 ounce) can chicken broth
1 cup potato, peeled and cubed
2 ribs of celery, chopped
2 carrots, chopped
1/4 cup Clamato juice
1/4 teaspoon lemon pepper
1/4 cup all purpose flour
2 cups milk
1 (8 ounce) package of sharp Cheddar cheese, shredded
1 (6 ounce) can crabmeat, drained and flaked
1 cup shrimp, peeled, deveined and cooked
Instructions:
Place the butter into a soup pot over medium heat. Allow the butter to completely melt. Add the onion and cook, stirring occasionally for 5 minutes or until tender. Pour in the both. Add the potatoes, celery and carrots. Pour in the Clamato juice and stir to combine. Sprinkle in the lemon pepper and stir to blend the ingredients together well. Bring soup to a rapid boil. Reduce heat to low, cover the pot and simmer for 20 minutes or until the vegetables are fork tender. Place the flour and milk together in a small bowl. Whisk until completely combined. Turn the heat back up to medium. Add the mixture to the soup. Bring the mixture back to a rapid boil. Continue to cook stirring constantly for 2 minutes as the liquid thickens to your liking. Once thick reduce the heat to low and add the cheese, crabmeat and shrimp. Cook, stirring often, for 10 minutes or until the cheese has completely melted into the soup.
Enjoy!!
My favorite Lasagna Recipe
Do you know what you are having for dinner tonight? I do! This amazing Italian Cheese Spinach Lasagna! This lasagna is tasty and really easy to make! Enjoy!
Italian Cheese Spinach Lasagna
Ingredients:
1 tablespoon extra virgin olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can peeled whole tomatoes and juice
1 (7 ounce) container sun dried tomato pesto
2 eggs
2 (15 ounce) containers ricotta cheese
1 (14 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) package Italian cheese blend, shredded
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
12 oven ready lasagna noodles
Instructions:
Pour the oil into a large skillet and place over medium heat. Once the oil has is hot but not smoking add the onion. Cook for 3 minutes stirring occasionally. Stir in the garlic and continue cooking 1 minute garlic should be fragrant. Pour in the tomatoes and use the back of a spoon to crush being sure to leave chunks in the sauce. Place the heat on low and cook 3 minutes. Add the pesto and stir well. Remove the skillet from the heat. Beat the eggs slightly in a large mixing bowl. Add the ricotta cheese, spinach and 1/2 of the cheese blend. Stir well. Add the Parmesan cheese and salt and continue stirring until completely combined. Cover the bottom of a large baking dish with sauce. Lay 4 lasagna noodles on top of the sauce. Spread 1/2 of the cheese mixture over the noodles. Cover with sauce. Repeat layers 2 more times ending with sauce on the top. Bring the oven temperature to 375 degrees. Sprinkle the top of the lasagna with the remaining Italian cheese blend. Cover the baking dish with aluminum foil. Bake 45 minutes. Remove the foil and continue baking 30 minutes or until bubbly. Allow lasagna to stand 15 minutes before serving.
Serves 8
