Tuesday, June 12, 2012

More Tapas--Stuffed Mushrooms & More

I know that it is early in the week, but I don't ever think it is too early to plan for the coming weekend. These are both terrific for those with the nibbles on Friday evening. And thinking ahead to the fall, both of these will be great for the tailgate season. When you live in the Auburn-Opelika AL community, football is never far away from our minds. 

Herbed Cheesy Stuffed Mushrooms

You can't eat just one!
18 large mushrooms, cleaned and stems removed
3 ounces cream cheese, softened to room temperature
1/2 cup Parmesan cheese freshly grated
1 tablespoon fresh parsley, chopped
1 1/2 teaspoons fresh rosemary finely chopped
1 1/2 teaspoons fresh thyme, finely chopped
1/2 teaspoon Worcestershire sauce, gluten free
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons parsley flakes, for garnish

1. Line a baking pan with parchment paper; set aside. Pre-heat oven to 350 degrees Fahrenheit.

2. Place cream cheese, Parmesan cheese, fresh herbs, Worcestershire sauce, salt and nutmeg in medium sized mixing bowl. Use and electric hand mixer to thoroughly combine.

3. Spoon or pipe cheese and herb mixture into mushroom caps. Place mushrooms on parchment lined baking sheet. Bake for 20 minutes.

Servings: 9

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Homemade Cracker Jacks

1 bag Orville Redenbacher popped popcorn
10 tablespoons unsalted butter
1 1/2 cup brown sugar firmly packed
1/2 cup corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 cups salted peanuts

1. Preheat oven to 250 degrees Fahrenheit. Spray large roasting pan with non-stick cooking spray; set aside.

2. Place popped popcorn in large mixing bowl; set aside.

3. Place softened butter in large sauce pan over medium heat. When butter melts, add brown sugar, corn syrup and salt. Bring to a boil. Turn heat to medium low and continue to simmer, stirring constantly, until mixture is slightly thickened, about 3 to 4 minutes.

4. Remove from heat and stir in vanilla and baking soda. Add peanuts and pour mixture over popped popcorn. Stir to coat popcorn thoroughly. Pour coated popcorn into prepared roasting pan.

5. Place roasting pan filled with coated popcorn in preheated oven. Bake for 1 1/2 hours or until popcorn is a golden brown and caramel has set.

6. Cool completely; break into clumps and serve. Popcorn will keep in an airtight container at room temperature for up to 5 days.

Servings: 8 Yield: 2 1/2 quarts

Oven Temperature: 250°F

Preparation Time: 20 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes

Author: Dr. Jacquelyn P. Horne                    Copyright: 2012

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