- 12 whole fresh mushrooms
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground cayenne pepper
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. 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.
***Tips: This is the BEST recipe, and I can't wait to try them again. I used Paprika instead of Cheyenne because I didn't have any. I also added about 2 tablespoons on fresh shredded Parmesan. It was WONDERFUL!
Lemon Spaghetti (Giada De Laurentiis)
- 1 pound spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan
- 1/2 cup fresh lemon juice (about 3 lemons)
- Salt and freshly ground black pepper
- 1 tablespoon lemon zest
- 1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.
Tips: I only use 2 lemons, per some ideas from my nestie friends. We also served it with chicken or shrimp. I also garnished with a little fresh Parmesan instead of basil.
Broccoli with Toasted Garlic and Red Pepper (Nestie: Krashed24)
- 2 teaspoons Olive Oil
- 6 cups broccoli florets (about 1 head)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 1/4 cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
***Tips: I omitted the red pepper, because of the flavor was I was hoping to go for. It was good this way, and I am guessing it would be great with it too... And it made Adam eat his broccoli!
Lemon Cheesecake with Raspberry Sauce (Recipeazzr)Cheesecake
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 2 tablespoons lemon juice (you may wish to add 1 or 2 more T according to your taste)
- 1 tablespoon fresh lemon zest
- 3 eggs, beaten
- 1 (16 ounce) package frozen raspberries
- 1/3 cup sugar
Bake 350° for 20 minutes or till light brown.
Mix all cheesecake ingredients together till smooth.
After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes, turn oven down to 250° degrees and bake 30 minutes more.
Cool completely and refrigerate.
For sauce combine sugar and raspberries in sauce pan.
Boil and if desired strain to remove the seeds.
Chill and serve over cheesecake.
***Tips: I used a vanilla wafer graham crust which was awesome! Otherwise EXCELLENT recipe!
Happy Mothers Day to My Mother-In Law!!!