Meghan's Grandma's Stuffed Mushrooms

This is the dish that taught me to try foods that scare me.  No really... it's a true story.

Mushrooms have always squicked me out, they make me feel like the other creature in Green Eggs and Ham.. the one who says "I do not like them in a box, with a fox wearing socks."  But much like that creature, after trying them at the urging of my best friend, my palette exploded and I discovered that they aren't so bad, they might even be better with a fox wearing socks.

Ingredients:

• 1.5 pounds of round white mushrooms (I used 2 14oz cartons of "white stuffer mushrooms)
• 16 ounces of cream cheese
• 3 garlic cloves
• 0.5 pound crispy fried bacon (made into small crumbs)
• 0.5 cup of Italian Breadcrumbs
• 3-4 stalks of green onions, chopped
• Parmesan cheese
• Salt/Pepper to taste

Directions:

1. Wipe the mushrooms and remove the stems
2. Put cream cheese (it mixes better if it's softened slightly), garlic, green onions, salt and pepper into a bowl and cream.
3. Stuff the mixture that you just made into the mushrooms (I transferred the goop into a gallon sized ziploc bag, cut a tip off, and used it as a piping bag).
4. Dip the mushroom (the goop end) into the breadcrumbs
5. Place on a foiled cookie sheet and set the oven to 350 degrees
6. Bake at temperature for at least 20 minutes (depending on the size of the mushrooms)
7. Remove from the oven and top with Parmesan.

shared with permission from Meghan Field, for more of her tasty recipes check out her blog "Life of Two Fields"

Cream Cheese Cherry Pie Crumb Bar

so one night this week my friend had an excess of tasty dessert treats (I'm not sure how that happens, will power that I don't have perhaps) and I picked them up on the way home (because again, not going to turn down free treats)... Oh.My.God. so worth the calories... these were amazing little squares of awesome. Try them at your own risk (to your waistline).

She found the recipe at Brown Eyed Baker and you can see the link to the recipe here. But for your baking convenience, and mine, I thought it would be great to post it here.

this photo is from the
Brown Eyed Baker's Site

INGREDIENTS:

For the Crumb:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cold unsalted butter, cut into small cubes
1 egg

For the Filling:
24 ounces cream cheese, at room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 (21-ounce) cans cherry pie filling

For the Powdered Sugar Glaze (optional):
½ cup powdered sugar
1 to 2 tablespoons heavy cream or milk
¼ teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan.

2. Make the Crumb: In a medium bowl, whisk together the flour, sugar, baking powder and salt. Use a fork or pastry cutter to blend in the butter, and then the egg (the dough will be crumbly). Press half of dough into the prepared pan and bake for 8 to 10 minutes, until light golden brown. Set on a wire rack to cool.

3. Make the Filling: In a separate large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until smooth, about 2 to 3 minutes. Add the vanilla extract and mix to combine. Using an offset spatula, spread the cream cheese mixture into an even layer over the crust. Spoon the cherry pie filling in an even layer over the cream cheese mixture. Crumble the remaining dough evenly over the cherry layer.

4. Bake for 45 to 50 minutes, or until the top is light golden brown. Cool completely before adding the glaze.

5. Make the Powdered Sugar Glaze (if using): In a small bowl, whisk together the powdered sugar, cream and vanilla extract. Add more cream if you want a thinner glaze, or more powdered sugar if you want a thicker glaze. Drizzle over the bars and allow to set.

6. The bars can be served at room temperature or chilled. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.