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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


  • 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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I love cheesecake. Also, I’m a purist. I don’t like strange flavors and I don’t like weird toppings. Just give me a whole, monster, 5-pound cheesecake that is dense as clay and I’m happy. However, baking a really good cheesecake can be finicky. There are things like water baths and checking to see if it is done, and the worst is when the cream cheese gets clumpy and gross and ruins your whole cake. Bleh. If any of these concerns sound familiar to you, get ready, cause I have a treat for you. This cheesecake is ridiculously easy. You just throw the filling into a blender and boom you have yourself a silky, smooth cheesecake. This recipe has a different crust than your usual graham cracker crust. Personally, I really like it but if you want to go with the original I don’t see any reason why you couldn’t.




  • 1 ½ cup flour
  • 1 teaspoon baking powder
  • ¼ cup sugar
  • 1 stick butter, melted
  • 1 egg, slightly beaten


  • 16 ounces cream cheese, softened
  • 1 tablespoon flour
  • 2 eggs
  • 1 cup sugar
  • 1 ¼ cup milk

Preheat oven to 350 degrees. Spray a 10″ springform pan with PAM. WRAP the bottom and up the sides of the pan with a square of aluminum foil, to protect against any leaks. Make sure your springform pan is properly aligned and that it tightly seals when you snap the ring shut!

For crust: Sift together flour, baking powder and sugar. Mix together with butter and egg. Press the mixture along the bottom and slightly up the sides of the prepared pan.

For cheesecake: Place the cream cheese, flour, 2 eggs, sugar and milk into a blender and process on high for 3 minutes.  Pour into the prepared crust.

Bake for 55 – 60 minutes (mine took at least 15 minute longer because I was using a 9” springform). Cool and remove from springform.