When I am in the baking mood, one of the first recipes the boys beg me for, aside from the peach cobbler, is my Pumpkin Bread. It is moist, delicious, easy to make and has the most amazing aroma!
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!
This is a Sponsored post written by me on behalf of KRAFT Natural Shredded Cheese and Safeway. All opinions are 100% mine.
I absolutely love a delicious panini sandwich, especially one with fresh basil and heirloom tomatoes drizzled with a bit of olive oil. The first time I had one of these classics, Ray and I were in Italy and wow was it fabulous. That was our last big trip13 years ago before starting a new chapter in our lives, family! Now, our boys have a love for these healthy sandwiches.
1 French baguette
Fresh basil leaves
1 heirloom tomato
Extra-virgin olive oil
Optional ~Turkey meat
Arrange ingredients between slices of bread, drizzle the balsamic glaze and brush with Olive oil. For the cheese I chose KRAFT mexican cheese for the kids panini’s and KRAFT mozzarella for my sandwich in the new stand-up pouches found at Safeway.
Von’s is converting all of their KRAFT shredded cheeses to the new new stand up pouches which makes scooping and pouring easier than ever. You still get the same amount of cheese, but less packaging, bonus for everyone including the environment.
Grill until golden brown and melted.
The result is a delicious medley of flavors that’s quick and easy to enjoy that the whole family will love!
Mmmm Mmmm Good! #StandUpCheese