Stuffed Mushrooms

If you love mushrooms as much as I do you will love this recipe.

So easy.

So fast.

So good.

So healthy.

I am kidding about the healthy part, but did I mention sooo good?

Here is what you will need:

Three glorious ingredients:

Fresh mushrooms, sausage and cream cheese

First you need to brown your sausage in a skillet.

Then you need to wash your mushrooms.

Wash them good.

I won't begin to tell you what they are grown in.

Just take my word for it...

wash those suckers.

Remove the stems from the middle.

Let the mushroom caps and stems dry.

After your sausage is browned, place the block of cream cheese on top.

Let the cream cheese soften and melt on the hot sausage.

Stir the cream cheese and sausage mixture.

It should look something like this:

Leave the sausage and cream cheese alone for a bit.

Take the stems and chop them finely.

Mix the finely chopped stems in with the sausage and cream cheese.

Grab a mushroom cap.



Next, take a melon baller, scoop out a bit of this delicious mixture and place it on top of your mushroom caps.


Trust me when I insist that you use this utensil.

It will save you time and provide the perfect amount of goodness to top your mushrooms.

Repeat after me..."Always do what Wendi says. Always."

This information will serve you well in the future.

Now, just stuff those babies.


Having fun yet?

You will be in about 25 minutes.

Pop your cookie sheet full of sausage stuffed mushrooms into a 375 degree oven.

Wait until the tops are brown and bubbly before you take them out.

Welcome to mushroom heaven.

Enjoy your stay!

Stuffed Mushrooms

2 packages of fresh mushrooms
1 pound of sausage (hot or mild)
Cream Cheese

Wash mushrooms. Brown sausage. Drain. Lay Cream cheese on hot sausage. Stir. Dice up stems. Mix with cream cheese and sausage mixture. Spoon mixture onto mushroom caps.
Cook at 375 degrees for about 25 mins.

Sausage Dip

I like to call this my

"Are you ready for some Football Dip"

You can call it whatever you want, as long as you call me when you make it.

I love, love, love this dip.

I am pretty sure both of my thighs are comprised of it.

Oh yeah....you came here for a recipe.

Here it is.


You will need these three ingredients.

Sausage, cream cheese, and rotel.

That's it.

Brown your sausage in a skillet.

Drain.

Lay your block of cream cheese on the hot sausage.

Stir.

Mix.

Is your wrist tired?

Keep going.

It will be.

After your cream cheese and sausage are mixed together, pour your rotel over the mixture.

Stir.

This is one of the easiest and best tasting dips ever.

Serve it with chips.

I promise you won't have to worry about any left overs.

HOT MEXICAN DIP

Ingredients:

1 package Taco Seasoning Mix

1 can of Fat-free Refried Beans

1 80z. container of Sour Cream

1 jar of Salsa

1 cup of shredded Cheddar or Mexican cheese

Mix together taco seasoning mix and refried beans.

Spread in the bottom of a 9x13 dish.

Next, add a layer of sour cream.

Pour a layer of Salsa.

Top with cheese.

I like to remember it as layers of red and white.

Beans, Sour cream, Salsa, and Cheese.

Yes, it is that easy. Yes, it is that good.

Bake @ 350 for 15 minutes or until hot and bubbly.

Serve with tortilla chips.

Margaret's Taco Dip

2 cans Bean dip ( Frito lay)
1 c. Sour cream
1/2 cup mayo
1 package Taco Seasoning Mix (NOT Taco Bell)
2 cups Shredded Cheese (mexican)

Spread Bean dip in dish. Mix Sour cream, mayo, and seasoning mix. Spread on top of bean dip. Cover with cheese.

*optional: you may add tomatoes, peppers, and onions, etc.

Beth's Chocolate Chip Cheeseball

This little number has been toted to many showers and parties. I have never come home with any. I could eat it by the spoonfuls. Really. Last Christmas I even made up a bunch, froze them, and gave them as Christmas gifts with a cute little bowl and spreader. I promise this is as easy as it is good!

1 8 oz. Cream cheese
1/2 c. Butter (1 stick)
3/4 c. Powdered sugar
2 TBS. Brown Sugar
1/4 tsp. vanilla
3/4 c.mini chocolate chips
3/4 c. pecans (finely chopped)

Cream together cream cheese and butter. Add sugars and vanilla. Stir in chocolate chips.

Refrigerate @ 2 hours. Roll in Ball. Refrigerate 1 hour. Roll in nuts.
Serve with Graham Crackers.