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Stuffed Mushrooms

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Every time I turn around “they” have changed their minds about what is good for you and what is bad for you. For instance, the poor egg probably has whiplash from being a good guy, then a bad guy, and now a good guy again. Mushrooms are no different. Apparently, they are good for you now. Well, you know me. I can take anything healthy and make it more delicious and deadly. Like stuffing a perfectly healthy mushroom with cream cheese and bacon. Don’t get proud, you know it sounds amazing. And it is. I had some leftover bacon from breakfast earlier in the week and white button mushrooms were on sale at the grocery store. Hello, stuffed mushrooms!

This is a made-up-as-I-go recipe so feel free to tweak as you feel necessary. As with all cooking, the baking time is an approximation… trust your nose! Also, do NOT wash your mushrooms. I know that sounds strange and even a little dirty but wet mushrooms=soggy mushrooms. Just wipe them off with a damp towel.

Stuffed mushrooms

Ingredients:

  • Mushrooms (I buy the prepackaged white button mushrooms)
  • 8 ounces cream cheese, softened
  • bacon, cooked (set some aside when you make bacon for another purpose, I used about 3-4 slices)
  • 1 clove garlic
  • salt & pepper to taste

Wipe mushrooms with a damp towel. Carefully remove their stems. Process cream cheese, bacon and garlic in food processor. Add salt and pepper as desired. Fill each mushroom with a generous amount of cream cheese mixture. Bake until browned, about 10-15 minutes at 375 degrees.

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Bacon, Bacon, Bacon! And muffins.

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Tonight’s dinner was breakfast for dinner. Hey, I’m fancy like that. Besides, bacon is good anytime, anywhere.

Bacon is a big point of contention in our house. I like to bake it and  my husband is more of a traditional man and thinks it should be fried in a pan. Trust me, bake your bacon. You just throw some foil down on a jellyroll pan (cookie sheet with sides) and lay your bacon out. Toss it in a cold oven and set the oven for 400. Wait about 17 minutes or until it is the perfect bacon for you. And here’s the best part, leave the pan out until the fat solidifies (nasty, I know) and then scrunch up the foil and throw it away! But anywho, I am a cooperative wife and he fried his bacon.

What goes with bacon better than scrambled eggs and muffins? Mmmmmm… muffins. I tried this new recipe for poppy-seed muffins. I highly recommend it. They’re delicious and as long as you don’t have a drug test, you’re good. Actually, there aren’t that many poppy-seeds in them but I have no idea how many it takes for a positive drug test. My experience with drug tests is limited. Somehow, clergy don’t get asked to take too many of them. I dunno why.

Sour Cream Poppy-seed Streusel Muffins

Muffins

  • 2 c. all-purpose flour
  • 3/4 c. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. buttermilk
  • 1/4 c. butter, melted
  • 1 Tbsp. grated lemon rind
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 1 large egg, lightly beaten
  • 1 8-oz. container sour cream 

Streusel

  • 1/4 c. sugar
  • 1/4 c. flour
  • 2 Tbsp. butter
  • 2 tsp. poppy seeds

Preheat oven to 375. Prepare streusel by combining streusel ingredients in a small bowl and set aside.

To prepare muffins, combine flour, sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in the center of the mixture. Combine buttermilk and remaining muffin ingredients in a small bowl and add to flour mixture, stirring until just moist. Spoon batter into 12 muffin cups or 24-36 mini muffin cups, either lined or sprayed. Sprinkle evenly with streusel mixture.

Bake at 375 for 18 minutes or until golden brown.