Prep Time: 30 minutes
Cook Time: 10 minutes
1 package Jimmy Dean Sage or Hot Sausage
8 oz. package cream cheese
20-30 small white or brown mushrooms
1/2 cup seasoned bread crumbs and/or parmesan cheese
Start by washing and de-stemming mushrooms. Keep 1/2 the stems. Set caps and stems aside to dry. Cook sausage over medium heat until cooked. Drain sausage well. Preheat oven to 350.
In a separate bowl, mix cream cheese into sausage. Mince mushroom stems and mix into sausage/cheese mixture. Place bread crumbs or parmesan in a small bowl. Fill each mushroom cap with the sausage mixture and then dip mushroom upside-down into bread crumbs.
Bake on a cookie sheet for 10 minutes at 350.
Sunday, February 7, 2010
Monday, November 2, 2009
Cranberry Sauce
Hate cranberry jelly? Yeah, we all do. I never tried cranberry sauce till my sister-in-law made this for Thanksgiving when we were in Logan a few years ago. It's absolutely wonderful and really brings out the great flavors in the turkey, and nothing makes leftover turkey taste better than this cranberry sauce!
Ingredients:
1 cup sugar
2 cups cranberries
1 cup water
In medium saucepan, mix sugar and water. Bring to a boil to dissolve the sugar. Boil rapidly for 5 minutes, stirring frequently. Add berries then return to boil. Reduce heat and boil gently over medium-high heat for 3-4 minutes or until berries pop. Serve warm or chilled. Refrigerate leftovers in tightly sealed container.
Dad's Stuffing
I watched a cooking show this morning on PBS devoted to turkeys and stuffing for Thanksgiving. She did a stuffing with bread crumbs and wild rice, and while it looked fine, I was positive it couldn't be as good as Dad's! So, getting into the Turkey Day spirit, I thought I'd post Dad's recipe here (and, Dad, if you notice anything off or missing, let me know so we can fix it...this is how I always make it). Enjoy!
Ingredients:
2 bags seasoned stuffing mix
turkey drippings or chicken bouillon (1 per cup of water)
apples, chopped (to taste)
1 cup chopped celery
onions to taste (fresh or dried minced)
raisins or dried cranberries
Following recipe on stuffing box, replace water with drippings or bouillon. Microwave celery with 2 tbsp water for 2 minutes. Add apples, celery, onions & raisins & toss.
Cover and bake according to time and temperature on box instructions, removing lid for the last 5 minutes.
Cover and bake according to time and temperature on box instructions, removing lid for the last 5 minutes.
Monday, April 27, 2009
Homemade refried beans
A super cheap way to make great beans. This recipe makes about 2 1/2 store bought cans worth and costs a lot less.
Takes 24 hours to make so plan ahead.
1 bag of pinto beans
salt
cilantro (optional)
mexican spices (optional- there is bulk Mexican spice at Winco)
garlic salt (optional)
1/2 onion (optional)
bacon grease or vegetable oil
1. Sort through beans carefully and throw out any bad looking ones or rocks.
2. Put beans in crock pot and cover with water. There should be at least an inch of water over the beans. You won't be using this water for cooking so it doesn't really matter. Just make sure there is enough water for the beans to soak up. If there isn't enough water, the beans will stay hard. Let soak overnight with the lid on. (I like to check before bed and make sure there is enough water. Often I add a little more to be safe.)
3. In the morning, drain the beans and refill with clean water. Again, about an inch over beans.
4. Add spices. I just guess here and add whatever sounds good at the moment. If you need specific amounts, there are some good recipes online.
5. Cook on high until the beans are soft (usually all day).
6.** Use bacon grease (adds a ton of flavor but if you don't have it, vegetable oil is an acceptable alternative) to frying pan and heat. Scoop out beans and water a cup at a time and mash with a potato masher. When pan is too full, spoon out mashed beans into container and continue the process.
7. Serve with sour cream, tomatoes, lettuce, onions, salsa, guacamole in tortillas. They are also really good for nachos.
*You can freeze what you will not eat in a week.
**I have a friend who skips this step. She just mashes them in the crockpot. I've never tried this because I love the way the bacon adds flavor.
Takes 24 hours to make so plan ahead.
1 bag of pinto beans
salt
cilantro (optional)
mexican spices (optional- there is bulk Mexican spice at Winco)
garlic salt (optional)
1/2 onion (optional)
bacon grease or vegetable oil
1. Sort through beans carefully and throw out any bad looking ones or rocks.
2. Put beans in crock pot and cover with water. There should be at least an inch of water over the beans. You won't be using this water for cooking so it doesn't really matter. Just make sure there is enough water for the beans to soak up. If there isn't enough water, the beans will stay hard. Let soak overnight with the lid on. (I like to check before bed and make sure there is enough water. Often I add a little more to be safe.)
3. In the morning, drain the beans and refill with clean water. Again, about an inch over beans.
4. Add spices. I just guess here and add whatever sounds good at the moment. If you need specific amounts, there are some good recipes online.
5. Cook on high until the beans are soft (usually all day).
6.** Use bacon grease (adds a ton of flavor but if you don't have it, vegetable oil is an acceptable alternative) to frying pan and heat. Scoop out beans and water a cup at a time and mash with a potato masher. When pan is too full, spoon out mashed beans into container and continue the process.
7. Serve with sour cream, tomatoes, lettuce, onions, salsa, guacamole in tortillas. They are also really good for nachos.
*You can freeze what you will not eat in a week.
**I have a friend who skips this step. She just mashes them in the crockpot. I've never tried this because I love the way the bacon adds flavor.
Guacamole
The number of avacados that you use depends on how much you like to eat and how many people you are feeding.
Make right before eating.
Avocados- 1 large or 2 small for every two-three people
Fresh Cilantro, finely chopped
Garlic Salt
1/2 Lime
1. Cut avocados, scoop out pit and reserve. Scoop out flesh and put into bowl.
2. With fork, mash the avocado.
3. Add cilantro and garlic salt to taste.
4. Squeeze lime and add juice to guac.
5. Add pits back in to help delay the browning process. (I'm not convinced this works but my Mexican friend swears by it.)
Make right before eating.
Avocados- 1 large or 2 small for every two-three people
Fresh Cilantro, finely chopped
Garlic Salt
1/2 Lime
1. Cut avocados, scoop out pit and reserve. Scoop out flesh and put into bowl.
2. With fork, mash the avocado.
3. Add cilantro and garlic salt to taste.
4. Squeeze lime and add juice to guac.
5. Add pits back in to help delay the browning process. (I'm not convinced this works but my Mexican friend swears by it.)
Subscribe to:
Posts (Atom)