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!!!

Aut-yum Leaves Recipe

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.