Tuesday, April 22, 2014

Cheese and Bacon Stuffed Mushrooms

Stuffed mushrooms is one of my favorite appetizers to serve at parties.  I like serving a variety of stuffed mushrooms, so I'm always looking for promising recipes.

This recipe is quick and easy, with lots of room for variations.  Isn't everything better with cream cheese?


12 large fresh mushrooms (1 lb.)

4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened

1 clove garlic, minced

4 slices Oscar Mayer® Bacon, cooked, crumbled

1/2 cup KRAFT® Shredded Sharp Cheddar Cheese

1 tablespoon chopped fresh parsley


HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through. Yield: 12 servings.

  • Originally published as Cheese 'n Bacon Stuffed Mushrooms Provided by Philadelphia® Cream Cheese
    Cheese 'n Bacon Stuffed Mushrooms Recipe photo by KRAFT

Friday, April 18, 2014

Crescent Chile Rellenos

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The Captain and I love snacky stuff and this recipe looks perfect for the type of snacks we like!  Great for those times we are craving mexican type foods.

I'm always looking for ways to make a new recipe with variations and this one is no different . . . I'm thinking simple ham and cheese finger food!  Great lunch idea with a salad!

Another great recipe from Pillsbury.com!

  • prep time 25 min
    total time 40 min
    ingredients 7
    servings 3


2 cans (4 oz each) whole green chiles, drained
2 tablespoons yellow cornmeal
4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
4 oz Cheddar cheese, cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg, beaten 
3/4 cup taco sauce, if desired


Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal.

Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. 

Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.

Wednesday, April 16, 2014

Broccoli, Cheese and Ham Muffins

These muffins are O.M.G. delicious looking!  I can almost guarantee that these are going to be a regular part of our menu once we try them.  I'm already thinking about variations using breakfast sausage, sliced up little smokies, bacon.  Of course I would prefer fresh broccoli!

Vegetarians can easily convert it into a vegetarian meal by leaving out the meat.

They come together quick and easy, thanks in part to the use of Bisquick.  I'm a huge advocate of Bisquick, although I love to cook from scratch.  I am NEVER without a box or two in my pantry.  Why go through more work if  you don't have to?  I use convenience foods as much as I can as long as they are high quality and economical.  I'm not being paid to say this . . . just a big fan of the product :)  

I'm very anxious to try this recipe!


1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce
1 1/2 cups Original Bisquick® mix
1/2 cup milk
3 tablespoons vegetable oil
1 egg
1/2 cup diced cooked ham
1/2 cup shredded sharp Cheddar cheese (2 oz)


Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

Cook broccoli as directed on bag.

In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.

Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Expert Tips

Wrap and refrigerate any leftover muffins. Unwrap and reheat 1 at a time on microwavable plate 15 to 30 seconds or until warm.

Ham and Cheddar Torta

Very impressive looking torta that would be a great choice for any meal!

I would vary the ingredients depending on the meal.  For example, my breakfast torta would not include beans and broccoli.  However, I would include fresh mushrooms, and maybe two more eggs.  Seems worthy of experimentation!

The beans and italian dressing sounds a little funky, but may turn out to be one of my favorite new recipes, so I am going to try it at least once.  Seems like a hearty lunch or dinner meal that can also be varied to include chicken instead of ham or vary the vegetables.

Love the idea of baking it in a springform pan!


1 1/3 cups Original Bisquick® mix

1 can (15 oz) Progresso® cannellini beans, drained, rinsed and mashed
1/3 cup Italian dressing
1 1/2 cups diced cooked ham
1 box (9 oz) Green Giant® frozen cut broccoli, thawed, drained
1 cup shredded Cheddar cheese 
(4 oz) 1 cup milk
2 tablespoons Original Bisquick® mix 3 eggs, slightly beaten


Heat oven to 375°F. In small bowl, stir together 1 1/3 cups Bisquick mix, the beans and dressing. Spread in bottom and 2 inches up side of ungreased 9x3-inch springform pan. Bake 10 to 12 minutes or until set.

Layer ham, broccoli and cheese over crust. In small bowl, stir milk, 2 tablespoons Bisquick mix and the eggs until blended; pour over cheese.

Bake 55 to 60 minutes or until golden brown and knife inserted near center comes out clean. Let stand 10 minutes. Loosen edge of torta from side of pan; remove side of pan.

Expert Tips

Bake the crust the day before and store covered in the refrigerator. Or make the torta completely the day before, store covered in the refrigerator and reheat loosely covered in 375°F oven 15 to 20 minutes or until hot.


David's Cookies

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