Category Archives: Recipes

Stuffed Mushrooms

Mushrooms (white button mushrooms or cremini)

2 tbsp. Butter

2 tsp. olive oil (vegetable oil or canola oil works fine as well)

1 onion, chopped

3 cloves garlic, chopped

Cream cheese – 1 package at room temperature

Shredded cheese (mild or medium Cheddar, Mozzarella, Havarti, Gouda)

Panko crumbs

Parmesan cheese

Salt, pepper

Preheat oven to 400.

Wipe mushrooms off with paper towel (if you feel you must wash them off, make sure they are completely dry before preparing them).

Take the cap off, set aside, and chop up the stems.  Place the caps on a baking dish lined with parchment paper.

In a frying pan, melt butter and oil together.  Add onions and cook for 10 minutes on a low heat until they are quite soft.  Add garlic and cook for 1 minute then add the stems of the mushrooms. 

In a bowl, mix together the cream cheese and shredded cheese.  Add the veggies and mix together well. 

Spoon the mixture into each of the mushroom caps, and season with salt and pepper.  Mix parmesan cheese and panko crumbs together and then sprinkle on top of each mushroom cap. Bake in the oven for 25 minutes. 

Carrot Cake with Cream Cheese Icing

2 1/2 cups (312g) all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. EACH ground cloves, ground ginger, ground nutmeg

1 cup (240ml) vegetable oil

1 1/4 cup (250g) packed dark brown sugar

1/3 cup (67g) granulated sugar

4 large eggs

1 tsp. vanilla extract

3 large carrots, grated (about 2 cups)

1 can (8 ounces) crushed pineapple, drained

1 cup (125g) chopped walnuts (optional)

Cream Cheese Frosting

8 ounces (224g) cream cheese, softened

½ cup (115g) butter, softened

1 cup (360g) icing sugar, plus an extra ¼ cup if needed

1 tsp. vanilla extract 1/8 tsp. salt

Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices. Set aside.

Stir the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

Spread batter into the prepared pan. Bake for 50-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Remove the cake from the oven and set on a wire rack. Allow to cool completely

Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days.

Fruit Crisp

You can use fresh or frozen fruit – the fruit that I like best with this are peaches or apples.

5 cups sliced fruit (fresh or frozen)
2 tsp. lemon juice
1/4 cup granulated sugar
1/4 tsp. cinnamon

Crumb topping
1 cup brown sugar
3/4 cup flour
3/4 cup quick cooking oats
1 tsp. cinnamon
1/2 cup butter

Arrange fruit in a 1 1/2 quart casserole dish. Sprinkle with lemon juice, sugar and cinnamon.

Combine crumb topping ingredients, cut in butter. Spread on top of fruit. Bake at 350 degrees for 25 to 30 minutes. Serve with ice cream, whipped topping or milk.

Chocolate Lasagna

  • 1 package chocolate sandwich cookies (such as Oreos), crushed
  • 6 tablespoons butter, melted
  • 1 package cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups plus 2 tablespoons cold milk, divided
  • 1 tub Cool Whip
  • 1 package Instant chocolate pudding
  • 1 1/2 cups mini chocolate chips (either semisweet or milk)

Add 36 chocolate cookies to a large zip-top plastic bag and crush until fine crumbs form.

Transfer crumbs to a large bowl. Stir in melted butter. Transfer the mixture to a 9×13 baking dish. Press crumbs into the bottom of pan. Place in refrigerator to chill while working on other layers.

Mix the cream cheese with a mixer until light and fluffy. Add granulated sugar and 2 tablespoons milk and mix well. Stir in 1 1/4 cups Cool Whip. Spread mixture over cookie crust.

In a bowl, combine chocolate instant pudding with 3 1/4 cups cold milk. Whisk for several minutes until pudding begins to thicken. Spread mixture over previous layer. Allow the dessert to rest for 5 minutes so the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle evenly with mini chocolate chips. Place in freezer for 1 hour or in refrigerator for 4 hours before serving.

Chicken Casserole

  • 1 onion, chopped
  • 2 carrots, chopped
  • 4 medium potatoes, peeled and chopped
  • Diced tomatoes, one can, undrained
  • Chicken (already cooked), chopped

Chop the vegetables, place in 9 x 13 pan, mix together, add tomatoes and juice, add chicken and season. I used Old Bay Seasoning, but you can use whatever you like.

Bake for 45 minutes (to ensure carrots and potatoes are cooked) at 375 degrees.