Stuffed Mushrooms

This recipe is so easy and so good. These are great for a large crowd. My mom always made these for parties growing up. I love them!

2 8 oz. packages of cream cheese

1 12-16 oz. package bacon

about 30 mushrooms

Preheat oven to 350. Cook bacon until crispy. While bacon is cooking, take the stems out of the mushrooms. Soften cream cheese. Crumble the bacon and mix in with the cream cheese. Fill the mushroom with the cream cheese and bacon mix. Cook for 20-25 minutes. (The original recipe called for 40 mushrooms, but my mushrooms were big and I filled them very full so I only got 25 mushrooms out of it.)

Oreo Truffles

I get asked for this recipe all the time. It is so easy, simple, and super delicious! We always make these at Christmas time. This recipe was introduced to me by my friend Jamie.

1 package Oreos (take out 7. The consistency is better if you don't use the whole package.)

1 8 oz. package cream cheese

1 package Chocolate Almond Bark

Separate tops from bottoms and grind into fine crumbs in a food processor or chopper. Add softened cream cheese and mix. (I do this in the food processor too, but you can do it by hand.) Roll into balls. Melt the chocolate Almond Bark according to directions on the package. Dip the balls in the Almond bark and set on a cookie sheet lined with wax paper. You're done. You can decorate them however you want. Sometimes I put Oreo crumbs on top from the remaining 7 cookies. Other times I drizzle chocolate bark or white chocolate over the top. It's up to you. You can also dip these in Milk Chocolate instead of Almond Bark. If you do, be sure to refrigerate to help the chocolate set up. I personally like Almond Bark because it is less rich and really let's you enjoy the tastiness inside.

Broccoli Cheese Soup

I have been craving broccoli cheese soup. I thought this recipe was delish! My hubby doesn't even like broccoli, and he really liked it. In fact, he ate the leftovers the next day, and left me with none! I got this recipe from My Kitchen Cafe.

Broccoli Cheese Soup

1 can chicken broth

1 small onion, diced

1/3 cup flour

1/4 cup butter

1/2 tsp. pepper

2 cups milk

1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese

steamed chopped broccoli (I steamed about 3 cups of raw broccoli florets.)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes 4 servings. It is so delicious served in Italian bread bowls.

Italian Bread Bowls

These are so great for soup. This recipe comes from My Kitchen Cafe.

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Chocolate Mousse Torte

This recipe came from a QFC magazine. We tried it tonight, and it was very yummy. Plus it was quite easy, and it looks pretty. Food that looks good and tastes good. Double plus. We will definitely be having this again!

37 Vanilla Wafers
4 squares Baker's semi-sweet chocolate
2 packages (3.9 oz.) Chocolate instant pudding
2 cups plus 2 Tablespoons milk
1 tub (8 oz) Cool Whip
1 package (8 oz) cream cheese softened
1/4 cup sugar

Sweetened Whipping Cream
3/4 cup fresh raspberries

Directions:

1. Stand 16 wafers around the inside edge of a 9-inch round pan lined with plastic wrap.

2. Melt 3 chocolate squares as directed on package. Beat pudding mixes and 2 cups milk with whisk for 2 minutes. Add melted chocolate and mix well. Stir in 1 cup Cool Whip; pour into prepared pan.

3. Beat softened cream cheese, sugar, and remaining milk with mixer until well blended. Stir in 1 cup of the remaining cool whip and spread over pudding.

4. Top with remaining wafers. Refrigerate 3 hours.

5. Invert torte onto plate. (Yes, put a plate on top and flip it over. It comes right out.) Remove pan and plastic wrap. Top torte with sweetened whipping cream, raspberries, and chocolate curls. (To make chocolate curls, warm the remaining square of chocolate in the microwave for a few seconds. Draw a vegetable peeler slowly over the bottom of the square to allow the chocolate to curl as it comes off the bottom. Repeat.)

6. Refrigerate any leftovers.

Chicken Enchiladas

Here's another of our all time favs that I can't believe hasn't been put on the blog yet. We always come back to this dish because it is easy to make and really good. I got this recipe from my sister-in-law Shalae.

1-2 cups cooked chicken shredded (I like to put in all 2 cups.)

1 can cream of mushroom soup

1 can cream of chicken soup

1 small can green chiles diced

1/4 cup onion chopped

1 cup sour cream

10 flour tortillas

Grated Cheddar Cheese (or cheese of your choice)

Mix all ingredients except tortillas and cheese. Put small amount of mixture in flour torilla and roll. Place in greased 9x13 pan. Fill rest of tortillas, and save some of the filling to put on top of the tortillas in the pan. On top of the filling, top with cheese. Bake at 350 for 30 minutes.

Chicken Tetrazzini

I can't believe I haven't posted this recipe. We eat this all the time. It is one of my hubby's favs. My sister in law was just asking me for the recipe, and I realized I hadn't posted it on my blog!

8 OUNCES SPAGHETTI

8 OUNCES SLICED FRESH MUSHROOMS

4-6 SKINLESS CHICKEN BREASTS (CUT IN BITE-SIZE PIECES)

1 TABLESPOON BUTTER

1 ½ TABLESPOONS LEMON JUICE

3-4 TABLESPOONS BUTTER

6 TABLESPOONS FLOUR

½ TEASPOON PAPRIKA

1/8 TEASPOON NUTMEG

¾ TEASPOON SALT

½ TEASPOON PEPPER

1 CAN CHICKEN BROTH (14 ½ OUNCES)

1 CUP SKIM MILK

¾ CUP PARMESAN CHEESE

SPRINKLE PAPRIKA

Cook and drain spaghetti. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. Melt the 3-4 tablespoons of butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti. Mix. Place mixture into a 9x13-inch pan. Sprinkle with parmesan cheese and paprika and bake at 400 degrees for 20-25 minutes or until browned and bubbly.