Friday, November 14, 2008

Spinach-Stuffed Mushrooms















Found this recipe from the Kraft food & family magazine. Also available online Kraft foods.

rep Time:

15 min
Total Time:
35 min

Makes:

Makes 40 servings, 1 mushroom each.
What You Need
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups hot water
40 fresh mushrooms (about 2 lb.)
2 Tbsp. butter
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 cup KRAFT Grated Parmesan Cheese
Make It

HEAT oven to 400°F. Mix stuffing mix and water; set aside. Remove stems from mushrooms; chop stems. Melt butter in skillet on medium heat. Add chopped stems and garlic; cook and stir until tender. Add to prepared stuffing along with spinach and cheeses; mix well.

SPOON evenly into mushroom caps. Place, filled-sides up, in shallow baking pan.

BAKE 20 min. or until mushrooms are tender and filling is heated through.

Kraft Kitchens Tips
Leftover Stuffing?
Mushrooms vary in size. Any leftover stuffing mixture can be served as a side-dish with chicken.

Sweet Potato Souffle

Some people mentioned they wanted the recipe to the potatoes I brought lasnight to our enrichment activity, so here it is:

6 cups mashed and cooked yams (about 6-7 large yams, may need more if they are small)
1 1/2 cups white sugar
1 cup melted butter
5 eggs
1 tsp. vanilla
1 cup evaporated milk

Topping:
1 cup flour
1 tsp. baking powder
1 pinch salt
1 cup brown sugar
2/3 cup melted butter

Peel yams and cut into cubes. Boil until tender. Drain and pour into bowl. Mix with an electric mixer. Add the rest of the ingredients until almost smooth. Pour into 9 x 13 or 4 Quart Casserole dish. Sprinkle with topping. Bake @ 350 for 30-40 minutes or until golden and bubbly. Be sure not to let the toppping burn. Cover with foil if needed.

I must admit, I'm not a fan of sweet potatoes, but I would eat these every day of the week, they are delicious!!!

Monday, November 10, 2008

Aut-yum Leaves Recipe

aut-yum leaf














Here's a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips -- but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.

RECIPE INGREDIENTS:

1 egg
1 teaspoon of water
Prepared pie crust
Mini chocolate chips
Peanut butter chips
Raw sugar
Flour for work surface
1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

2. On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

3. For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

Wednesday, April 9, 2008

Super Southwestern Beef Bake

2 Tbs. vegetable oil
1 1/2 lbs. ground beef (or turkey, or cubed, cooked chicken breast)
1 15-oz. can black beans, drained
1 9-oz. can whole kernal corn, drained
1 medium onion, chopped (optional)
8 oz. sour cream
1 cup mild salsa
3 cups crushed tortilla chips
8 oz shredded cheddar cheese
1 medium tomato, chopped (optional)

Heat oven to 425 degrees

1. In a large skillet, heat oil. Saute beef (meat) until fully browned; drain.
2. Place beef in a large mixing bowl and combine with beans, corn, chopped onion, sour cream and salsa. Stir until completely blended.
3. In a 9x13 dish, spoon enough beef mixture to cover the bottom. Arrange half the tortilla chip pieces on top of the meat mixture. Sprinkle cheese. Layer again with beef, chips then cheese. Top with chopped tomato.
4. Bake for 10 to 12 minutes, until cheese is fully melted. Enoy!

Chocolate Pudding Pizza

1 package (17 1/2 oz) peanut butter cookie mix
1 carton (12 ounces) softened cream cheese
1 3/4 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup miniature semisweet chocolate chips

Prepare cookie mix dough according to package directions. Press into a greased 12-in pizza pan (or 9x13). Bake at 375 for 15 minutes or until set; cool. In a mixing bowl, beat cream cheese until smooth. Spread over crust. In another mixing bowl, beat milk and pudding mix on medium speed for 2 minutes. Spread over cream cheese layer. Refrigerate for 20 minutes or until set. Spread with whipped topping. Sprinkle with chips. Chill for 1-2 hours. Enjoy!

Thursday, April 3, 2008

Let's Get Started

Those of you that received the invitation to start posting I hope that you are ready with some recipes for us to try. To give you an idea how this blog runs check out the link Recipe Queens. I will post some of our recipes we have share the last few months. Remember to label your recipes. Also as you try some of the recipes shared on this blog return to comment. Let us know how it worked for your family and if you made any changes. Have fun. Til we meet again ladies.

Wednesday, April 2, 2008

Welcome to the Club