Easy Peasy Bacon N' Cheese Stuffed Mushrooms

Oh goodness its been way too long since ive made these!
WARNING: Oh they are delicious!

Easy Peasy Bacon N' Cheese Stuffed Mushrooms
Ingredients:
18 to 20 medium mushrooms
8 slices bacon
3 tbsp. mayonnaise
(1/2 c.) shredded Cheddar cheese

Heat oven to 350 degrees. Wash and drain mushrooms, remove stems. Finely chop stems. In medium skillet, cook bacon until crisp. Remove bacon, drain on paper towel. Crumble bacon, set aside. In small bowl, blend bacon, mushroom stems, onion, mayonnaise and cheese. Fill mushroom caps with stuffing mixture. Place mushrooms on ungreased pan. Bake at 350 degrees for 15 to 20 minutes until hot and cheese is melted. 18 to 20 appetizers.

Cranberry Salsa

Someone from the family made this at our Christmas Eve gathering, and it was quite amazing.
Perfect treat for the holidays serves with some tortilla chips!
Thanks for sharing Amy!

CRANBERRY SALSA

Prep: 10 minutes.

Yield: Makes 12 servings (serving size: 1/4 cup)

Ingredients
1 (12-ounce) package fresh cranberries, picked over and stems removed
2 finely diced large celery stalks
1 finely diced small white onion
1 jalapeño pepper, seeded and minced*
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher or sea salt
3/4 cup sugar
3 tablespoons fresh lime juice

Preparation
1. Process the cranberries in a food processor until coarsely chopped. Transfer the cranberries to a medium bowl, and add the remaining ingredients. Stir the mixture well to combine.

2. Transfer the cranberry mixture to a serving bowl; cover and refrigerate until ready to serve.

* For spicier salsa, include the seeds and ribs from the jalapeño. Or use a serrano chile, which has more heat.

Sausage Cheese Balls

Im going to make these to freeze so that the kids and hubby acn take them out as they please to snack on. Better than that frozen junk you buyin boxes YUCK!

Might not be healthy but atleast its home made right?

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

How to make:

1. Heat oven to 350ºF. Lightly grease bottom of pan.
2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

And then there is my picture. Not as great as the professionals ...LOL

Do-Ahead Tip
Want to make these savory cheese balls ahead? Your options are many! You can:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Success
It's true. You don't need to cook the sausage before using it when making this recipe.

Dana's Cheese Ball

Its the best. You cant deny it.
Im trying to get creative on how I take pictures of my food.


What do you think about this picture? Cute bowl too huh



This is a cheese ball my mom has made time and time again at parties and get togethers.


Ingredients:

2-3 spoon fulls of Rajin Cajan Spicy Sweet Jalapeno Pickle Relish
(can be found at H-E-B's in east Texas or Central Markets)
I small pkg of chopped pecans
1 block cream cheese
1 cup Monterrey Colby Jack cheese OR cheddar blend

Directions:
Reserve enough pecans and cheese to roll the ball in.
Mix it all ingredients together, roll in cheese and pecans and serve with Tollhouse crackers.
So good.

Taco Cups

I make this taco ring that everyone raves about (super easy--but whatever)
I just saw these cute taco cups. I mean I did say cute---people eat with their eyes so I do always try to make my food look appealing.

I thought to use the same mixture of the taco ring which is:

1 lb. ground beef cooked and crumbled, mixed with a few tables spoons of water and 1 pkg. taco seasoning and 1 cup Cheddar cheese or Mexican blend.

Then use a mini muffin pan to make the taco cups. Spray cooking spray into the mini pan.

Use a pizza slicer to slice a pkg of crescent rolls into 24 squares and place into the mini muffin pans. Place a tbsp of the mixture in each.

Bake at 350 degrees for 8-10 minutes or until golden.Taaddaaaa--- taco cup appetizers!



I'm defiantly making these this week and will let you know how they turned out!

However here is my inspiration. Perhaps I might try the mini muffins and the regular sized muffins?? For a party the mini would be great but for dinner- I think the reg pan would be awesome.

Serve with a bowl of salsa sour cream and lettece! Delicious!