Bacon Wrapped Stuffed Mushrooms

This is a fun new spin on my mom's stuffed mushrooms which just had bacon bits in the mix. I kicked it up a notch. I hope you like it.

Ingredients:

25 Button Mushrooms, stems removed

1/2 lb mild cheddar cheese, shredded

5 green onions, chopped

3 tablespoons mayo

1/4 t cayenne pepper

25 Slices of center cut bacon

Mix cheese, mayo, pepper & onions.

Preheat oven to 400 degrees F (200 degrees C).

Stuff each mushroom cap with cheese mixture.

Wrap each mushroom with a strip of bacon, and secure with a toothpick. Arrange the mushrooms on a medium baking sheet.

Bake approximately 15 minutes in the preheated oven, until the bacon is evenly brown.

Serve hot.

Darlene's Tamale Pie Casserole

CASSEROLE:

1 1/2 lb. hamburger

1 med. size onion, chopped

2 c. stewed tomatoes

1 sm. can tomato sauce

2 c. whole kernel corn

1 c. sliced ripe olives

1 tsp. salt

1/4 tsp. pepper

1 tbsp. chili powder

1 clove garlic, minced

1/4 c. green pepper, chopped

TOPPING:

1 1/2 c. milk

1/2 c. cornmeal

2 tbsp. butter

1 tsp. salt

2 eggs, lightly beaten

1 c. shredded cheese

Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green pepper and seasonings and cook for about 20 minutes. Pour into well greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until thick. Add the eggs and cheese; e mix well and pour over meat mixture. Bake until top is browned at 350 degrees, about 45 minutes to 1 hour.

Quickie Alfredo Sauce

this picture is curtosy of google...thank you google

Ingredients:

1/2 cup cream cheese

1 cup heavy cream

3 tbsp freshly grated Parmesan cheese

1 clove of garlic

1 tbsp pepper

1/2 tsp salt

3 tbsp dry parsley or 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

(I have no idea where this recipe came from originally but I got it from a hand written note on the side of a newspaper column stuck in the pages of a family cookbook- it's tasty and easy)

Shrimp Cocktail Sauce

Back when I used to cater things for people, shrimp cocktail was something people always asked for. I served it piled high with shrimp and ice on a bed of parsley with homemade cocktail sauce (recipe closely guarded until I decided I wasn't catering anymore) and wedges of lemon. This picture was taken at one of the last things I catered. The recipe for the cocktail sauce is below. Just mix it all in a mason jar. Shake it and set it in the fridge until you need it.

Ingredients:

1/4 c Ketchup

1/4 c Chili Sauce

2 T Horseradish (processed)

1 T Worcestershire Sauce

Juice of two limes (or 1 lemon if you aren't allergic to them like I am)

1 clove crushed garlic

1 dash (or more if you want more) hot sauce

Butter Pie Crust

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

DIRECTIONS
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

NOTE: This recipe is for 1 single pie crust. If your pie needs a top of any kind you would need to double this recipe!

Red Potato & Green Bean Salad

Salad:

1 1/2 pounds small red-skinned potatoes

3/4 pound small green beans

1 small sweet onion, chopped

1/4 cup chopped fresh Basil

2 roma tomatoes diced

In a large pot over medium-high heat, steam potatoes until tender. Remove from heat and let cool; cut into quarters.
In a pot of boiling salted water, cook green beans approximately 5 to 6 minutes or until crisp tender. Remove from heat and drain. Transfer bean to a bowl of ice water and let cool. When cool, drain and cut beans in half.
In a large bowl, combine potatoes, green beans, sweet onion, and basil. Add Balsamic Vinaigrette and toss to coat. Season with salt and pepper to taste.

Vinagerette:

1/4 cupbalsamic vinegar

1 clove minced garlic

2 tablespoons fresh lime juice

Dash of Worcestershire sauce

1/2 cup EVOO

2 tablespoons Dijon mustard

Salt & Pepper

Brocolli & Cauliflower Salad

(Disclaimer: I didn't have time to take a picture of my brocolli salad before it got buried in the fridge with the other things for 4th of July. So... I took one off the internet, this one doesn't have cauliflower but you get the general idea.)

Chop & Mix:

1 bunch of brocolli

1 head of cauliflower

5 green onions

4 pieces of cooked bacon

Add in:

1/4 c of sunflower seeds

1/4 c of raisins

Salad Dressing:

1 c mayonaise

1/4 c sugar

3 T vinegar

I've seen this done with walnuts instead of sunflower seeds. I've seen it done with grapes instead of raisins. I've also seen it done with red onion instead of green onion. Feel free to be liberal and make changes. Enjoy!