Stuffed Mushrooms

These. Are. So. Good. Even my husband who is not a "mushroom lover" likes these. I have made these as an appitizer for a lot of parties, and I am always asked for the recipie afterwards. Warning: you can't eat just one!!

12 whole fresh mushrooms, washed and dried
1 Tbsp. vegetable oil
1 Tbsp. minced garlic
1 (8oz) pkg. cream cheese, softened (could use light)
1/4 c. grated parmesean cheese
1/4 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. cayenne pepper (could use less if you like, for less of a "kick")

1- Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Carefully break off stems of mushrooms. Chop stems extremely fine, discarding the tough end of the stem.
2- Heat oil in a large skillet over MEDIUM heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared. Be sure to not burn the garlic (thus the medium heat)  Set aside to cool.

3- When garlic and mushroom mixture is no longer hot, stir in softened cream cheese, parm cheese, black pepper, onion powder, and cayenne pepper. The mixture should be very thick. Taking a small spoon fill each mushroom cap with a generous ammount of filling. Place on prepared baking sheet.

4-Bake for 20 min in the oven or until liquid starts to form under the mushrooms.

Asparagus Cordon Bleu Wraps

These are SO delicious! I can only make them this time of year, because I practically eat them all myself! You must, must try these. I promise you won't be disappointed! These are perfect for little party appetizers.

1 Rotisserie chicken from the deli (regular flavor, or sage and herb flavors ONLY)

1 pkg. refrigerated biscuits (8 count)

2 Tbsp. honey Dijon mustard

Italian seasoning

4 slices Swiss cheese, cut into 4 smaller pieces

4 slices of deli ham, cut into 4 smaller pieces

16 fresh asparagus spears, trimmed and steamed (DON'T OVERCOOK!!)

Pre-heat oven to 400 degrees

1-Remove all the white meat from the chicken. Break off in medium size chunks. You will need 1 oz. (This is about 16 medium size chunks.)

2-Remove biscuits from packaging, and cut each one in half. Place on a floured work surface.

3-Using a rolling pin, flatten each piece into very thin rectangles.

4-Dived mustard evenly among 16 pieces of biscuit dough and spread on each piece. Sprinkle Italian seasoning to taste on top of each layer of mustard.

5-Top each with 1 piece of ham, cheese, 1 chunk of chicken and one steamed asparagus spear.

6-Wrap dough around the filling and press edges together where dough overlaps.

7-Place on a baking sheet and bake 10-12 min. or until dough is golden brown, and cheese is melted.

*Serve hot,

Deviled Eggs

I love deviled eggs. I usually make them mostly around Easter (because of all the left over painted eggs) But I also make them for holiday get together's for a little appetizer. Try these at your next party!

6 hard boiled eggs, cut in half, yolk removed

2 Tbsp. butter

2 Tbsp. miracle Whip

1/4 tsp salt

2 green onion sliced small

dash pepper

dash onion slat

1/4 tsp. mustard

add enough canned milk to make creamy

paprika (optional)

1- Place egg yolks, butter, miracle whip, salt, pepper, onion salt mustard, and canned milk in a small bowl, and beat with a hand mixer until dreamy.

2-Fold in green onions

3- Place mixture inside halves of egg whites, and garnish with paprika!

*The trick to a PERFECT boiled egg, is to boil it for 15 minutes, when it is done boiling immediately drain off the hot water, and add cold water to the pan. Let the egg sit for approximately 5 minutes and peel! Perfect every time! :)

Mom's Spinach Dip

This spinach dip is so delicious, and really easy to make. My hubby's family is not into vegetables all that much, but I have made this a couple of times for family get together's, and everyone seems to like it. It's a must try, and is different that any other spinach dip recipe out there. My Mom is so creative :)

1 package of Knorr brand; LEEK soup mix
1 large container of sour cream (bigger than a 16 oz)
2 c. mayo
1/2 c. frozen spinach, thawed, and chopped
1 large can water chesnut's, chopped very fine
2 loves french bread, cut into bite size cubes
milk

1-Pour your soup mix, into a freezer bag. Seal rightly. Take a rolling pin, and roll out the soup mix, crunching up all the hard pieces. This takes about 2 min. Set aside.
2-In a large tupper wear dish, combine sour cream, mayo, water chestnut's, and spinach. Stir well to coat.
3-Add in soup mix, stir well (at this point if it is to thick, add a tich of milk to thin it out.)
4- Refrigerate before serving
5- When ready to serve;Cut french bread in cube size pieces, for dipping

* This recipe can vary depending on the taste you wish to achieve. If you don't like the taste of mayo, add less of it, and add more sour cream. If you want; lessen the sour cream and add more mayo. It's up to you. And just remember you can use light mayo and sour cream for this recipe.
*This is also good served with crackers, or veggies. And if you have leftovers it's really great on baked potatoes

Veggie Pizza

This is one of my very favorite recipes EVER! It is great to make for parties or family get together's, because it makes for a good amount of food. And even the little kids like this one. If you have kids and they don't like their veggies try this one, and I bet they eat it! My little one's love it!

2 big cans refrigerated crescent rolls
8 oz. cream cheese, softened
1/2 tsp onion powder
1/2 tsp. garlic powder
1 tsp. dill weed
1 cup mayo
Veggies diced up VERY small: Broccoli florets, julienned carrots, cucumbers, red pepper, green pepper

1. Spread crescent rolls onto a baking sheet, and cook as directed on the can.
2. Remove from oven and let it cool completely
3. In a small bowl mix mayo, cream cheese, onion powder, garlic powder, and dill weed Stir together until all ingredients are mixed well and it's creamy
4. Spread mayo mixture over cooled crescent rolls
5. Sprinkle sliced up veggies all over the top

*This is not only delicious but pretty too. All the colors together make it look great and that you spent a lot of time preparing it (when you didn't at all!)

*Note: You can buy julienned carrots from the store (they are sometimes called toothpick sliced) they are next to the packages of baby carrots. This makes it easier and saves time so you don't have to cut up all those small pieces!