Great recipes from this holiday season
I love recipe sharing so I hope you will join me in sharing your great recipes for the celebrations you were involved in this year.
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I made this recipe for the first time this year and it looked great and tasted even better.
Stuffed Mushrooms
4 oz cream cheese softened
2 oz crumbled feta
2 green onions chopped
8 oz mushrooms (whole)Shreaded mozzarella
Remove stems from mushrooms. Combine cream cheese, feta, and onions. Place mushrooms top side down in a glass baking dish. Stuff with cheese mixture. Top with shreaded cheese. Bake in a 350 oven for approx 20 minutes or util cheese is browned. Serve warm.
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I take the cheese mixture and put it in a sturdy zip bag. I then clip a tip off of the bottom of the bag and use it to "pipe" in the cheese. This is a whole lot faster then trying to scoop the sticky stuff into the mushrooms. I also had enough cheese mix to fill 3 packages of 8 oz mushrooms. Also cut some fresh lemon and use it to squeeze over your mushrooms. It gives it a fresh zing. Lovely.
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Veggi Cream Cheese Pizza
1 Can 7-10oz refrigerated crescent rolls
1 package 8oz cream cheese,
1/2 package 1 oz size ranch dressing mix
1 cup sour cream
fresh vegetables of choice
Unroll crecent rolls and carefull press into a 12 to 14 inch pizza pan. Bake at 375 for 11-14 minutes or until golden brown. Cool. Soften cream cheese and beat until smooth. Stir in dressing mix and sour cream - adding more or less dressing mix, as desired, for taste. Spread cream cheese mixture over crust.Wash and prepare vegetables. Cut or break into bite-size pieces and arrange over pizza. Cut and enjoy.
*Use any fresh vegetable - such as cucumber, tomatoes, radishes, green pepper, summer squash, broccoli, green onion, etc. Use your imagination.Serves 6-8.
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I used a mixture of yellow orange and red peppers, green onion mostly the tops only, broccoli, tomato, and mushrooms. It was delish. I used 2 cans of rolls and pressed them into a large cookie sheet. I did not double the cream cheese mixture and I only used 1/2 cup sour cream. I would sprinkle the ranch dressing and taste it before you add more. Different brands have different strength of flavor. I then cut them into appetizor sizes and plated them. They looked so bright and fresh, and the taste was great.
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I made this recipe for the first time this year and it looked great and tasted even better.
Stuffed Mushrooms
4 oz cream cheese softened
2 oz crumbled feta
2 green onions chopped
8 oz mushrooms (whole)Shreaded mozzarella
Remove stems from mushrooms. Combine cream cheese, feta, and onions. Place mushrooms top side down in a glass baking dish. Stuff with cheese mixture. Top with shreaded cheese. Bake in a 350 oven for approx 20 minutes or util cheese is browned. Serve warm.
----------------------------------------------------
I take the cheese mixture and put it in a sturdy zip bag. I then clip a tip off of the bottom of the bag and use it to "pipe" in the cheese. This is a whole lot faster then trying to scoop the sticky stuff into the mushrooms. I also had enough cheese mix to fill 3 packages of 8 oz mushrooms. Also cut some fresh lemon and use it to squeeze over your mushrooms. It gives it a fresh zing. Lovely.
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Veggi Cream Cheese Pizza
1 Can 7-10oz refrigerated crescent rolls
1 package 8oz cream cheese,
1/2 package 1 oz size ranch dressing mix
1 cup sour cream
fresh vegetables of choice
Unroll crecent rolls and carefull press into a 12 to 14 inch pizza pan. Bake at 375 for 11-14 minutes or until golden brown. Cool. Soften cream cheese and beat until smooth. Stir in dressing mix and sour cream - adding more or less dressing mix, as desired, for taste. Spread cream cheese mixture over crust.Wash and prepare vegetables. Cut or break into bite-size pieces and arrange over pizza. Cut and enjoy.
*Use any fresh vegetable - such as cucumber, tomatoes, radishes, green pepper, summer squash, broccoli, green onion, etc. Use your imagination.Serves 6-8.
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I used a mixture of yellow orange and red peppers, green onion mostly the tops only, broccoli, tomato, and mushrooms. It was delish. I used 2 cans of rolls and pressed them into a large cookie sheet. I did not double the cream cheese mixture and I only used 1/2 cup sour cream. I would sprinkle the ranch dressing and taste it before you add more. Different brands have different strength of flavor. I then cut them into appetizor sizes and plated them. They looked so bright and fresh, and the taste was great.
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