Pizza Stuffed Mushrooms

The man of the house always seems to amaze me! I bought Baby Bella Mushrooms because I thought he would like them for our burgers, as he always does. So when I walked in the kitchen to see how the burger prepping was going, I was surprised that instead of slicing the mushrooms with onions for the grill, he was prepping to stuff them. What?! Never thought he'd think of something so "gourmet" as that, lol! I asked him what he planned on stuffing them with and he said pepperoni and cheese. So I gave him a few suggestions and then let him go at it. A few minutes later, I went back into the kitchen and was amazed at what I saw...mushrooms in a muffin tin? Genius! We decided to bake them at 350°F for 20 minutes and then topping them off with some more cheese and bread crumbs. Delicious little things! Wow! Now, I'll share with you what I "thought" he used as far as measurements, but really, just use your own judgment, especially because mushroom sizes can vary. I hope you enjoy these as much as we did! To print recipe, click: Pizza Stuffed Mushrooms

Ingredients:

1-8oz package of Baby Bella Mushrooms

1/2 cup Shredded Cheese (We used Pizza Blend)

12-15 Slices of Pepperoni, finely chopped

1 1/2 tablespoons Garlic, minced

1 teaspoon Italian Seasoning

2 tablespoons Marinara sauce or Pizza sauce

2-3 tablespoons Bread Crumbs

1/4 cup Shredded Cheese (Again, we used Pizza Blend but Parmesan would be great too!)

Non-Stick Cooking Spray

Directions:

1) Pre-heat oven to 350°F. Clean mushrooms and remove stems. Using a small spoon, scoop out as much of the interior as you can, to allow room for the stuffing.

2) In a medium bowl, mix the chopped pepperoni, 1/2 shredded cheese, garlic, italian seasoning and marinara sauce.

3) Fill each mushroom with the mixture and place each mushrooms in a 12 cup muffin pan. Spray the top of each cup/mushroom with non-stick spray. Bake for 20 minutes at 350°F.

4) While mushrooms are cooking, in a small bowl, mix together the bread crumbs and 1/4 shredded cheese.

5) Once mushrooms have cooked for 20 minutes, remove from oven and top each mushroom with a bit of the bread crumb/cheese mixture. Bake for an additional 5-7 minutes.

6) Remove from oven, let cool for about 5-10 minutes, then ENJOY!

Copyright © 2013 Kellicipes

BONKERS FOR BLUEBERRY MUFFINS

I have been trying my best to eat something in the morning for breakfast, but I am NOT a morning person...as you can see below, my Mom thought it was appropriate to buy me these jammies "Crabby in the Morning".

So making breakfast in the morning is pretty much the hardest task of the day for me. I need something already made and easy to eat. What's pre-made, easy to eat and totally delicious? Blueberry Muffins of course!!! I searched long and hard to find the best recipe for Blueberry Muffins and I came across Jenn's recipe at www.eatcakefordinner.net. These muffins are packed with fresh Blueberries and they are HUGE! I made them last night and decided I should wait until the morning to try them. 3:30am...that's the morning, right? I had them on my mind all night that I just couldn't take it anymore and snuck into the kitchen for an early morning taste. DELICIOUS!!! I am pretty sure I will be having one for dessert tonight as well. So hopefully you will feel the same. One quick piece of advice before starting this recipe...DO NOT WEAR LIGHT COLORED CLOTHING or anything that you don't want to stain. When cooking the Blueberries, they sometimes "pop" and you don't want that blue-purple stain on your clothes, or maybe you do...who am I to judge? Alright, enough talk...here's the recipe! To print, click HERE.

Topping:

1/4 cup Sugar

1 1/2 tsp. Grated Lemon Zest

Muffins:

2 cups Fresh Blueberries

1 1/8 cup + 1 tsp. Sugar

2 1/2 cup All-Purpose Flour

2 1/2 tsp. Baking Powder

1 tsp. Salt

2 Large Eggs

4 Tbl. Unsalted Butter, melted & cooled a bit

1/4 cup Vegetable Oil

1 Cup Buttermilk

1 1/2 tsp. Vanilla

Directions:

1) For the topping: Stir the sugar and lemon zest together in a small bowl until mixed well then set aside.

2) For the muffins: Preheat oven to 425°F. Spray a 12 cup muffin tin with non-stick cooking spray.

3) Add 1 cup of the blueberries and 1 tsp. of the sugar to a small saucepan and cook over medium heat. Stir frequently and once they start to darken in color, you will be able to carefully mash the blueberries. Keep cooking and stirring until the sauce is thickened. Then transfer to a small bowl and cool at room temperature while you prepare the rest of the ingredients.

4) In a large bowl, whisk the flour, baking powder and salt together. Set aside.

5) In a medium bowl, whisk the remaining  1 1/8 cups sugar and the 2 eggs together until thick and smooth. Next, whisk in the butter and oil. Finally, whisk in the buttermilk and vanilla until all ingredients are combined and smooth.

6) Using a rubber spatula, pour and fold the contents of the medium bowl into the large bowl with the flour mixture. Stir until the mixture is combined, but still a bit lumpy. Now add the remaining cup of fresh blueberries (NOT THE COOKED BERRIES). Stir well, but remember the mixture will still be a bit lumpy, you don't need to over stir this mixture.

7) Fill the muffin cups half way with the batter. Then top with a teaspoon of the cooked berry mixture. Take a toothpick and swirl together. Repeat that process once more. The muffin cups should be filled all the way to the top. Finally, top the muffins with the lemon sugar.

8) Bake for 9 minutes then rotate the muffin pan in the oven. Bake for another 9 minutes or until the muffin tops are firm. Remove from oven and use a toothpick to check and see if they are cooked all the way through. Place the toothpick down the middle of each muffin. If you remove it and the toothpick is clean, then they're cooked! If not, put back in the oven for a few minutes.  **These muffins will puff up and overflow a bit out of the cups. Don't worry, they'll still pop out of the tin just fine, once cooled**

9) Cool the muffins in the muffin pan for 5-10 minutes. Then remove them and place on a wire rack to cool for an additional 5-10 minutes before serving. Enjoy!

Nutrition Facts
Servings 12.0
Amount Per Serving
Calories 285
% Daily Value *
Total Fat 10 g	15 %
Saturated Fat 3 g	15 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 42 g	14 %
Sodium 321 mg	13 %
Potassium 88 mg	3 %
Total Carbohydrate 45 g	15 %
Dietary Fiber 1 g	5 %
Sugars 24 g
Protein 4 g	9 %
Vitamin A	0 %
Vitamin C	7 %
Calcium	1 %
Iron	44 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Sausage, Spinach and Mushroom Quiche

I have been craving a quiche lately but trying to convince the man of the house that quiche is something he'd enjoy, let alone try, is a difficult task. So I decided to create a quiche with ingredients that he WILL eat and just not explain the whole "quiche" thing to him. I created a Sausage, Spinach and Mushroom Quiche that was absolutely fantastic! What's even better is that you can enjoy this dish for breakfast, lunch or dinner! To print recipe, click Sausage, Spinach & Mushroom Quiche

Ingredients:

2 tablespoons butter

2 cups of fresh baby spinach, stems removed and torn in half

6 green onions, chopped

1 (8oz) package of baby bella mushrooms (you can use white if you like) sliced then chopped in half

1 pound of ground pork breakfast sausage (You  don't have to use the entire package, use about 1/2-3/4 and save the rest for another dish)

3 eggs

1 cup half and half cream

1 cup shredded cheese (I used a monterey jack/mozzarella cheese blend)

1/4 teaspoon salt

1 (9inch) unbaked DEEP DISH pie crust (you can find this in the freezer section of your grocery store)

Directions:

1) Preheat oven to 400°F. 

2) Crumble the sausage in a large skillet or pot and cook until brown. Drain and set aside.

3) Chop green onions, mushrooms and remove the stems from spinach leaves.

4) Melt butter in a large sauce pan and add the green onions, mushrooms and spinach leaves. Stir continuously, about 5 minutes. Remove from heat and set aside.

5) Place pie crust in the pre-heated oven and bake for about 10 minutes. You want to do this before adding the ingredients first so that the bottom of the crust does not get soggy.

6) While pie crust is pre-baking, in a large bowl, mix together the eggs, add the half and half cream, cheese and salt.

7) In another bowl, take the drained sausage and add it to the green onions, mushrooms and spinach mixture. Stir well.

8) Take the egg, cream and cheese mixture and pour it in with the sausage mixture. Stir well.

9) 10 minutes should be up now, remove the pie crust from the oven and set aside.

10) Pour the mixture into the pre-baked pie shell. Be careful, if you pour too quickly, it might spill over the edges, which isn't a huge issue, but it's always good to avoid it. Also, MAKE SURE YOU ARE USING A DEEP DISH PIE CRUST!

11) Bake in the oven for 30 minutes, until crust is brown and egg mixture has set. You can check the middle of the quiche with a toothpick to see if it has set. If the toothpick comes out clean, it's done. If it comes out runny, put it back in the oven. Once cooked properly, let stand for 10-15 minutes before serving. 

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 584
% Daily Value *
Total Fat 45 g	69 %
Saturated Fat 20 g	98 %
Monounsaturated Fat 15 g
Polyunsaturated Fat 4 g
Trans Fat 0 g
Cholesterol 211 g	70 %
Sodium 980 mg	41 %
Potassium 414 mg	12 %
Total Carbohydrate 17 g	6 %
Dietary Fiber 1 g	4 %
Sugars 2 g
Protein 27 g	55 %
Vitamin A	1 %
Vitamin C	27 %
Calcium	2 %
Iron	85 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

How Do YOU Cook Your Bacon?

I see posts all over the Internet on the "BEST" way to cook bacon. There are so many different ways! My question is, what IS the best way to cook bacon? Pan fry, oven baked, deep fryer? I recently came across an article that states you should rinse your bacon with cold water before cooking to reduce the shrinkage up to 50%. Interesting! Give me your thoughts, what's your favorite way to cook bacon?

Cheesy Bacon Bombs

Again, I have made a dish that requires crescent rolls. Oh Lord! I have a problem! But these things are seriously "The Bomb"!!!! The cheesy bacon bomb! Super easy to make and super cheap. I used mozzarella but next time I am thinking about using pepper jack cheese, for an extra KICK! This recipe is adapted from Ohbiteit.  I only added garlic butter to the end to give it some more flavor. This is a MUST recipe...especially on these cold nights when you just want some comfort food. Thumbs up!

Ingredients:

1 package of bacon

1 tube of Crescent rolls

3 Mozzarella string cheese sticks, cut into small cubes

2 tablespoons of Butter

Garlic Powder

Directions:

1) If using a deep fryer, set the temp to 350°F. If not, heat about 2" of oil in a pot at 350°F.

2) Spread out the crescent rolls on a baking sheet and pinch together the seams.

3) Cut the crescent rolls into quarter squares.

4) Place a Mozzarella cube into each crescent roll square and then seal it.

5) Wrap the Mozzarella/crescent cube with one slice of bacon and then use a toothpick to bind it all together.

 

6) Fry the bites in oil at 350°F for about 4-5 minutes, or until the bacon is nice and crispy.

7) Remove the bites from the fryer or pan and let drain on a paper towel.

8) Heat butter and mix with garlic powder. Using a pastry brush, brush the butter mixture over the bacon bombs and let sit for about 5 minutes, then ENJOY!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 270
% Daily Value *
Total Fat 22 g	34 %
Saturated Fat 10 g	50 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 60 g	20 %
Sodium 831 mg	35 %
Potassium 25 mg	1 %
Total Carbohydrate 9 g	3 %
Dietary Fiber 0 g	1 %
Sugars 1 g
Protein 16 g	32 %
Vitamin A	0 %
Vitamin C	1 %
Calcium	2 %
Iron	25 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes