Stephanie’s Stuffed Mushrooms
4 small containers of Mushrooms
½ lb Italian Sausage4 slices bacon – I like Alb Smoked bacon from B-Block
½ Cup finely diced Onions
½ Cup Smoked Gouda – I shredded it then cut with knife into small pieces. Not too small or they will stick together.
Full package of Cream Cheese
Bread Crumbs
Clean mushrooms and pull stems. You will need to hollow out the mushroom to get more yummy goodness inside
Chop about a ½ cup of the stems and set aside
Cook Bacon…Finely dice…set aside. Drain pan but don’t clean it
Brown Sausage. Drain pan but don’t clean it. Strain the sausage to get all the grease out
Dice the sausage into small pieces…let cool
Add onions / stems to pan till onions are clear. Remove grease (paper towel)
Mix sausage / bacon / onion mixture / Gouda / Cream cheese together
I like to let this mixture sit in the fridge for at lease an hour to harden…otherwise it’s very hard to make balls.
Make balls of mixture and roll in bread crumbs. Make sure your mushrooms are dry before stuffing.
Cook at 350 for about 15 minutes or until the tops are browned…enjoy J
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JESSE’S BACON PINWHEELS
10- or so tortilla wraps (sun dried tomato and spinach are most colorful)
3- 8 OZ. Packages of cream cheese
1- package bacon 12-16 oz. cooked, drained, cooled, and rough diced
1- cup shredded sharp cheddar cheese
5- green onions sliced thin
1- small can diced green chilies drained
1- pinch of granulated garlic
2- pinches black pepper
1- pinch of salt
Any other spices you enjoy
Let cream cheese stand at room temp for at least an hour. In lg. mixer place cream cheese and spices mix on low until smooth. Add all other ingredients mix just until incorporated.
Put 2-3 Tbl. of mixture onto tortilla and roll up tight. Cover and store overnight. Slice about 1 1/2 “thick and serve cold. Depending on size of tortilla makes about 50 pieces.
KEEP REFRIDGERATED
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Country Potato Chowder
6 bacon strips, diced
1 medium onion, chopped
3 celery ribs, chopped
1/4 cup all-purpose flour
1 quart half-and-half cream
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 Tablespoons dried parsley flakes
1 Tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon pepper
1 cup sliced carrots
1 cup fresh or frozen green beans, cut into 2-inch pieces
1 can (14-3/4 ounces) cream-style corn
In a Dutch oven, cook bacon over medium heat until crisp,
remove with a slotted spoon to paper towels.
Drain, reserving 2 Tablespoons drippings.
In the drippings, sauté onion and celery until tender.
Sprinkle with flour and stir until blended.
Gradually add cream. Stir in the potatoes, soup, parsley,
Worcestershire sauce, seasoned salt and pepper.
Bring to a boil; cook and stir for 1 minute.
Reduce heat; cover and simmer for 25 minutes, stirring occasionally.
Add the carrots and beans. Cover and simmer 15 minutes longer or
until the vegetables are tender.
Stir in corn and reserved bacon; heat through.
Yield: 12 servings.
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CAROL'S MICROWAVE CARMEL CORN
2 packages micro popcorn
1 stick margarine
1 cup brown sugar
¼ cup white corn syrup
½ tsp baking soda
Pop the popcorn.
Sift with fingers, put into a large brown grocery bag.
Add nuts at this time …as much as you like.
In micro bowl – large, place next three ingredients.
Microwave on high for 3 ½ minutes, remove and stir.
Put back in microwave for 1 ½ minutes.
The mixture will grow taller as it boils, so make sure you have a big enough bowl.
**also very hot**
Remove from micro, add baking soda.
Stir quickly till it becomes frothy.
Pour over popcorn in grocery bag.
Fold down bag.
Shake briskly.
Put in microwave on its side for 90 seconds.
Remove.
Shake briskly again.
Turn bag onto the other side, microwave for another 90 seconds. **careful it’s hot**
Spread out on wax paper, till cool.
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Holiday Rum Balls
These goodies are a seasonal favorite but remember, you'll need to let thems sit for at least 48 hours before serving.
2 cups fine vanilla wafer crumbs
1 1/2 cups confectioners' sugar, divided
1/2 cup walnuts, toasted and chopped fine
1/4 cup plus 1 tablespoon dark rum
1/4 cup dark corn syrup
2 tablespoons butter, melted
In a large bowl combine wafer crumbs, 1 cup confectioners' sugar, walnuts, rum, corn syrup, butter and knead together. Roll into 1 inch balls and then into remaining confectioners' sugar.
Arrange rum balls on a baking sheet, cover well with plastic wrap and let sit for 48 hours.
Makes about 3 dozen
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Lisa’s Pumpkin Cheesecake
Ingredients:
· CRUST
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter or margarine, melted
- 1/4 cup granulated sugar
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· CHEESECAKE
- 3 packages (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 2/3 cup (5 fl.-oz can) evaporated milk
- 2 tablespoons cornstarch
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
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Directions:
PREHEAT oven to 350° F.
FOR CRUST:
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
FOR CHEESECAKE:
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
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