pioneer woman's stuffed mushrooms

My favorite stuffed mushrooms on the planet come from the Double Musky here in Alaska. These mushrooms from the Pioneer Woman take a close second and boy are these things good. I made these a few weeks ago for a house party, and they were ALL gone within 10 minutes! You won't be disappointed if you make these, trust me! :) I did tweak the original recipe a little for my liking and added some garlic butter (minced garlic and melted butter) over the top of each shroom after cooking, it's well worth it! If you want step-by-step pictures on this recipe, check out Pioneer Woman's link above, she has some great photos!

Ingredients:

24 ounces, weight White Button Mushrooms  (I used crimini mushrooms)

⅓ pounds Hot Pork Sausage (I used hot turkey sausage)

½ whole Medium Onion, Finely Diced 

4 cloves Garlic, Finely Minced 

⅓ cups Dry White Wine 

8 ounces, weight Cream Cheese (I used reduced fat)

1 whole Egg Yolk 

¾ cups Parmesan Cheese, Grated 

Salt And Pepper, to taste

Directions:

-Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.
-Chop mushroom stems finely and set aside.
-Brown and crumble sausage. Set aside on a plate to cool.
-Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
-Pour in wine to deglaze pan, allow liquid to evaporate.
-Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. -Set mixture aside on a plate to cool.
-In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
-Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
-Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
-Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
-Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

easy texas chili

My dad taught me this recipe a few years back when I was first learning how to cook. It's super easy and doesn't take many ingredients. Perfect for that cold lazy day! 
I used to use ground beef for this recipe, but I've been on a ground turkey kick lately, and it tastes the same as using beef but it's healthier for you. This chili is even better the next day so feel free to make it ahead of time!

Ingredients:
1-1.5 lb ground turkey or beef (I used turkey)
1 fresh jalapeno, diced (or canned if unavailable, canned is spicier)
1/2 an onion, diced
4-5 cloves of garlic, minced
1 can hot Rotel (or mild/medium if you don't want it too spicy) 
1 can pinto beans, drained
1 can  kidney beans, drained
1 can tomato sauce
1/2 can of water
3 tbsp chili powder
1 tbsp cumin
tomato paste (if it needs thickening)

Directions:
In a large pot or dutch oven, cook turkey, jalapeno, onion, and garlic until meat is cooked all the way through. Add Rotel, beans, tomato sauce, water, and spices to pot. Simmer on low for 3-4 hours, the longer the simmer the better! If you're in a hurry though, omit the water and simmer for 1 hour.

lighter buffalo chicken dip

This recipe is a combination of 2 recipes I found. I've made it several times and it's always a hit at parties! You can't even tell that it's the lighter version, and neither can the boys! :) I love making this in my mini crockpot, it makes the chicken SO tender. Serve with celery, chips or crackers! It makes enough to fill a large cereal bowl, so you may need to double the batch if you're having a BIG party. I found that if you leave it heating in the crock pot for too long, it will start to dry out though, so I wouldn't leave it cooking all night.


Ingredients:
4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Frank's hot sauce
1/2-3/4 cup reduced fat shredded cheddar cheese
1/4 cup Ranch Dressing (I use light)
2 cups (2 breasts) cooked shredded chicken (I just boil the chicken for about 20 min then shred it)


Directions:
Mix the first 5 ingredients together. Add the chicken and put this in a small crockpot on low for 3-4 hours, or high for 1 hour. Serve warm. Makes 5 1/2 cups.

cheesy turkey meat loaf minis

I love my Cooking Light magazines. This recipe was in the February edition, and it ROCKS! It's healthy and flavorful, my husband kept asking me if it was really ground turkey because it tastes just like beef! Try it, you won't be disappointed :).


Ingredients:
cooking oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup seasoned breadcrumbs
1/2 cup ketchup, divided
3 ounces white cheddar cheese, diced (I used Pepperjack)
1/4 cup chopped fresh parsley (I just used about a tsp of dried parsley)
2 tbsp grated Parmesan cheese
1 tbsp dijon mustard
3/4 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1.5 lbs ground turkey (or ground sirloin)
1 large egg, lightly beaten


Directions:
1.) Preheat oven to 425 degrees
2.) Heat a large skillet over medium high heat. Coat pan with cooking spray. Add onion and garlic, saute 3 minutes.
3.) Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients.
4.) Shape into 6 (4 x 2 inch) loaves and place on a pan coated with cooking spray. 
{I like to put aluminum foil on top of a baking sheet, then a cooling rack on top of the aluminum foil, and then spray it all with cooking spray, so the aluminum foil catches any fat drippings and the meatloaves don't sit in it!}
5.) Spread 2 teaspoons of ketchup over each meatloaf. Bake at 425 degrees for 25 minutes or until done.

sangria punch. sneakier than my sneaky punch.

A friend on facebook gave me this recipe. Thank you Crystal! I didn't realize how sneaky this punch is, until I was drunk after 1-2 glasses. We drink often too. Next time, I'll make sure to double this batch, it only makes a half-gallon, which is like 4-6 glasses. It only lasted 2 nights in our house. Not to mention it's DELICIOUS. I love sangria anything. I omitted the sliced fruit since it was me and the hubby. I also omitted the refrigerating overnight,  because I'm impatient. hahaha.


Ingredients:
1/2 cup brandy 
1 bottle dry red wine (I used Sutter Homes White Merlot, works just fine)
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/2 cup orange juice
1/2 cup triple sec
1/4 cup white sugar
8 maraschino cherries
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
bottle of pink champagne

Directions:

In a large pitcher or bowl, mix together the first 7 ingredients. Float slices of lemon, orange, lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add pink champagne just before serving.

BBQ pulled pork sandwiches. crockpot style.

I've been experimenting with crock pot recipes lately if you haven't noticed. It's just so easy to throw your dinner in a pot and let it cook all day/night long, yet taste like you've been slaving away at the stove. :) I threw this in the slow cooker last night before bed just so we could have it in time for lunch today. Pair it with some potato salad, coleslaw, baked beans, and you're set! I will say it's a darn good bbq meal for not being able to use our grill in the winter.


The original recipe called for boneless pork ribs, but we don't have the greatest meat selection up here...so I used pork loin. Pork butt or pork shoulder would be your best bet, because it's much cheaper than loin or ribs, but still tastes great. When I started shredding it, I thought oh boy this looks dry, but after mixing it up with the bbq sauce, it was just fine. Next time I'll attempt to make my own bbq sauce, the bottled kind is still great and quick/easy, but what else do I have to do? ;) I'll post a sauce recipe once I test one out!



Ingredients:
-half medium onion, sliced
-4lb pork loin/butt/shoulder/ribs (heck you could even use a beef roast)
-garlic powder
-salt/pepper
-1 bottle beer (I used Guinness, I hear root beer works well too if you have that-the darker the beer the more flavorful)
-dash of Liquid Smoke, optional (i had on hand and like the smokey flavor)
-1 bottle of your favorite BBQ sauce (I've used Jack Daniels but Head Country is my fav)
-French rolls/buns


Directions:
Place sliced onions on bottom of slow cooker, then place pork on top. Sprinkle garlic powder, salt, pepper, and any other dry seasonings to top of pork. Add bottle of beer and dash of liquid smoke to slow cooker. Cook on low for 10-12 hours (high 7-8 hours) or until meat shreds easily with a fork. Remove meat from slow cooker and shred, discard remaining liquids from the crock pot. Combine BBQ sauce with shredded meat, adding more BBQ sauce until you like it. I used almost a whole bottle...I don't like mine super saucy, you can always add more sauce to your sandwich.
This last part is completely optional. Preheat oven to 350 degrees. Transfer meat to cast iron skillet or baking dish, and bake in oven for 30 minutes, until heated through and slightly crispy on the edges. I saw on the reviews a lot of people didn't want to dirty an extra dish, so it's entirely up to you haha. I went ahead and did this step anyway. You can also throw it back in the slow cooker for an hour on high to heat it up instead. Or microwave it, I don't care!
Brown your rolls in the oven, slap some meat on there, and you're ready to grub!

french dip sammiches. bring it arbys.

This french dip recipe is to die for! Try it...you won't be disappointed!

Ingedients:

-2 cans Campbell's Consummé  (located with all of the Campbell's soups at your grocery store)

-4 lb Rump Roast (next time I think I'll try a chuck roast instead, but rump works too, whatever's cheaper!)

-1 packet dry Lipton's onion soup mix

-3-4 cloves of garlic (or 1/2 tsp garlic powder)

-1 small can of mushrooms, optional

-Few shakes of Worcestershire sauce

-1/2-1 bottle of dark beer (I used Guinness)

-French rolls

-provolone cheese

-sauteed onions for topping, optional but delicious

Directions:

Trim excess fat from roast and place in a slow cooker. (You can add any extra seasonings here if you like, I threw in a little greek seasoning on top of the roast for fun). Add Consumme, onion soup mix, garlic, mushrooms, Worcestershire sauce, and beer. Cook on low setting for 10-12 hours, or high 8-10 hours. Slice meat thin, and save all the sauce for dipping. Heat rolls in 350 degree oven until crispy and heated through. Add meat, cheese, onions to roll and serve with a bowl of the au jus. The au jus may look thickened or gelatinous the next day, but don't worry, just throw it in the microwave! :)