Easy Stuffed Mushrooms

While preparing our Thanksgiving meal last week, we wanted a few snacks that would hold us over until dinner time.  We decided Stuffed Mushrooms would be a nice treat and began our search for a recipe.  Here’s a look at the recipe we concocted – it combines several that we found online.

Stuffed Mushrooms
4 oz cream cheese, softened
12 oz  button mushrooms
1 clove garlic, minced
A little bacon, ham, pancetta, or whatever you have in the fridge (we had ham), chopped finely
2 tablespoons sundried tomatoes, chopped
1/2 c shredded smoked cheddar cheese
2 green onions, thinly sliced
1 tablespoon fresh parsley, chopped
salt and pepper
1/4 c breadcrumbs1 tablespoon lemon juice
1 tablespoon olive oil

Preheat oven to 350 degrees.  Clean off your mushrooms and remove the stems.  Save the stems and chop them up finely.  Cook the bacon/ham/pancetta/whatever in a pan until it’s a little crispy.  Add in chopped garlic, sundried tomatoes, green onions, and mushroom stems.  (I didn’t use all of the mushroom stems…just added a small handful to the mix.)  Once veggies are tender and not too mushy, remove from heat and allow mixture to cool a little.

Meanwhile, put the mushroom caps in a bowl (the smaller ones are great for a bite size appetizer but you can use whatever size you want.)  Drizzle with the olive oil and lemon juice and stir to coat all the caps.  Place in one layer in a lightly greased baking dish.  Sprinkle with a little salt and pepper.

Once veggies/meat are cooled, mix them with the softened cream cheese and 1/4 cup of the smoked cheddar.  Add a little salt and pepper if you’d like.
Put this cream cheese mix into a plastic food storage bag, trim off one of the corners and pipe it into your mushrooms.  Fill them generously….this stuff is good!
Mix the breadcrumbs and remaining 1/4 c of cheese together and sprinkle over the tops of the mushrooms.  Bake at 350 for about 25 minutes.

When these babies came out of the oven, we couldn’t wait to dive right in.  So, forgive me…the finished product is missing a few pieces.  Oops!  That’s a true testament to how good these mushrooms are.

This is a super easy method for stuffed mushrooms.  You can follow this recipe if you want, or you can change it up to include things in your own fridge.  You could add sausage….or artichokes…or whatever cheese you happen to love.  Change it up to suit your taste.   If you come up with something magnificent, let us know!  We love to try new recipe ideas.

I forgot to include this sweet picture of my handsome husband in our Thanksgiving post.  He made a super tasty and moist turkey!!  Here he is with the bird just before it was transferred to the oven for a crispy brown suntan…

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Best Pumpkin Pie Ever

For Thanksgiving, my babe makes pumpkin pie.  Typically, we just purchase the canned pumpkin and he whips up something delicious with it.  This year, however, he morphed our cute little Halloween pumpkins into a pumpkin pie masterpiece!  Follow this recipe to create the best pumpkin pie ever!

Pumpkin Pie
*We did not make our own pie crust.  Maybe next time.  A standard 9″ pie crust works just fine.  Actually, you’ll use the two crusts that come in a pack.

2 1/2 cups mashed, cooked pumpkin (you can substitute canned pumpkin)
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

Preheat oven to 350 degrees.
We baked our small pumpkins at 350 for 50 minutes.  Fresh pumpkin is a little more watery than canned so we had to drain off some of the liquid.  The fresh pumpkin seemed a little stringy, so we pulsed it a few times in the food processor and then let it cool in the fridge overnight.  (Two small pumpkins made more than enough pumpkin for our pies.  In fact, we froze some of the left over pumpkin puree for -hooray!- more pies!)

Now, back to the pie…In a large bowl with mixer speed on medium, beat pumpkin with evaporated milk, eggs, brown sugar, pumpkin pie spice and salt. Mix well. Pour into two prepared crusts.

Depending on your oven, you may want to cover the crusts with some foil like we did.  Just take it off for about the last 15 minutes of cooking so the edges can brown a little.  Bake 50 minutes or until when a knife is inserted 1 inch from the edge comes out clean.

If you want to try the pumpkin cheesecake pie, you’ll make some simple additions.

Pumpkin Cheesecake Pie
In addition to the recipe above, mix up the following in a separate bowl:
8 oz. cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
1 egg
Combine cream cheese, sugar and vanilla. Add egg; mix well. Spread evenly in bottom of two pie shells.  Top with pumpkin mixture before baking as directed above.

Next time, we’ll follow our own recommendation to split the cream cheese mixture between the pies.  You can see in the photo that it really created a pretty thick cheesecake layer with a very thin pumpkin topping.  There was only one way to remedy this.  Have one piece of each to combine the flavors more evenly!  Problem solved.

Happy Birthday to My Babe

Happy Birthday to the most wonderful husband God could have ever delivered to me!!  You deserve all the best and I hope all of your birthday wishes come true!!

*Please note, the amount of candles did NOT cause the cake we so lovingly made to catch on fire….it just looks that way in the picture. We love you, honey!!