Did you know today is National Noodle Day? In honor of this fabulous day, some of my favorite bloggers are kicking it off with 12 delicious noodle recipes. Weather you like them boiled or fried, baked or cold, we have you covered. Because our weather has been crazy hot, I decided to make a Sesame Soba Noodle salad. This recipe is super fast and flavorful and you can serve it hot or cold!
There is something about Fall that has me excited to start baking again, especially my families favorite, Peach Cobbler. I have so many childhood memories walking through the doors from school and smelling the deliciousness coming out of my mom’s kitchen. Nothing comforts my soul more than being able to do the same for our boys.
In honor of Fall quickly approaching, I am sharing my Mom’s homemade peach cobbler for this years Autumn Abounds Party with some of my favorite bloggers!
I have a super fast and flavorful recipe for all the mushroom lovers out there! This is definitely a nice healthy alternative and would make the perfect appetizer.
I’m a traditionalist when it comes to Scampi, a little olive oil, lemon juice and garlic, however sometimes you just have to splurge a little. Granted this dish is loaded with calories and cholesterol, but the kids love it so it’s worth the added effort every now and then.
For the Fourth of July block party, my oldest requested stuffed mushrooms so of course I had to oblige. It is one of the easiest recipe’s and I promise it is a huge crowd pleaser.
12 whole fresh mushrooms
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
2 tablespoon minced onion
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/2 teaspoon ground cayenne pepper (less or more depending on how hot you like it)
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and chop.
Heat oil in a large skillet over medium heat. Add garlic, diced onion and chopped mushroom stems to the skillet. Fry until any moisture has disappeared. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Sometimes I will add a little bit of bread crumbs on top of each mushroom the last 5 minutes of cooking which is super yummy.
~Dig in and enjoy~
Thanks so much for stopping in today, hope you are all having a wonderful week!