Let’s hope you still have some Thanksgiving leftovers hanging around because I MUST share this amazing Thanksgiving leftover stuffed mushroom recipe with you! I really wish I would have shared this delicious recipe with you sooner, but I just created it last night. Part of my Thanksgiving joy is having lots of leftovers, not just to eat but to play around with in the kitchen.
As I took my first bite of these stuffed mushrooms last night I knew I had a winner. Brian very willingly went to the store to get more mushrooms… it was that good. So today while making my second batch I thought I would share this delicious recipe with you.
It’s pretty easy to figure out what to do with leftover turkey, but what about the rest of the sides that you tire of quickly? Leftover dressing dries out, and the leftover cranberries and gravy probably get shoved to the back of the refrigerator where you find them weeks later. Being an extreme stuffed mushroom lover I decided to go to work and find a creative way to use leftover dressing or stuffing, cranberries, and gravy. Not only is this recipe delicious it couldn’t be easier!
The ingredients are simple and there is no pre-cooking! My cornbread dressing dries out quickly so I added a few tablespoons of milk to make the mixture pliable, and then blended it in a mini-food processor. I also pureed the cranberries and added a little water to those and the gravy to thin them out. If you don’t have a food processor no worries just mix it by hand. This should be a fun stress-free recipe.
Proper cleaning of mushrooms is essential for any good stuffed mushroom recipe. You see, mushrooms are extremely porous and soak up water like a sponge, so I don’t rinse them in a colander. After removing the stem I use a damp rag or paper towel to clean the top and sides. I prefer a rag because the texture helps remove dirt. From there I scoop out the gills with a spoon or strawberry huller to make room for lots of delicious filling.
Once my mushrooms are stuffed I top them with a dollap of gravy and then they’re off to the oven. By the way I used Tyler Florence’s Carmelized Onion and Cornbread Stuffing recipe (cooked separately with a lot more liquid) along with Ina Garten’s Homemade Gravy. It’s a heavenly stuffed mushroom combination, but I believe any recipe would make a delicious combination.
Remove mushroom stems and with a wet paper towel or rag clean the tops and sides of the mushrooms. With a spoon or strawberry huller scoop out the mushroom gills.
Place mushrooms in a greased baking dish and drizzle with olive oil.
In a bowl or small food processor blend together dressing and milk. If your dressing is really wet you can skip this step. If your dressing is really dry add more milk until its sticks together.
Add parmesan cheese and mix together by hand or food processer.
Scoop heaping spoonfulls of dressing mixture onto the mushrooms.
Thin the gravy with a little water and spoon a little on top of each mushroom.
Bake for 20 minutes or until mushrooms are browned and the dressing mixture is hot.
While the mushrooms are baking, thin the cranberries with water.
Remove from oven, drizzle with cranberry sauce, and serve immediately.
Can we all agree stuffed mushrooms of any kind are just devine? Every year I play with leftovers, but this recipe is hands down my favorite, and it makes a fresh side to serve along with leftover turkey too. Up next I’ll be making a turkey and dressing quiche and a turkey bolognese. If you have your own fun ways to use Thanksgiving leftovers please do share!
We’re less than a week away from July 4th and I wanted to share my delicious red, white, and blue trifle dessert with you. This trifle is an absolute favorite dessert of ours all through the summer but especially for our 4th of July celebrations. Years ago, and I mean years, I bought this gorgeous trifle bowl at a Southern Living Home party. I’d never made a trifle before but I was mesmerized by this cute little dish.
Sadly after receiving it my trifle journey didn’t start. Nope, I tucked it away and completely forgot all about it until one day I found it buried in the back of a cabinet. Feeling sad for my poor little trifle bowl, I made it a mission to fulfill its destiny by making as many different trifle desserts as possible. We’ve made every combination you can think of, but this stunning red, white, and blue trifle is a true summer favorite.
It’s light and fresh, making it perfect for a hot summer day. Made with a store bought angel food cake it’s also a breeze to assemble! You may think this is just a basic angel food and whipped cream dessert with strawberries and blueberries but it is not. Adding just a few more simple ingredients takes this trifle dessert from good to WOW! It’s like magic.
If you’ve ever eaten a store bought angel food cake you probably know they don’t taste the best. Brushing the store bought angel food cake with an easy-to-make lemon sugar syrup transforms it into something magical. Yes, you can absolutely make your own angel food cake if time allows, just don’t skimp on the lemon sugar syrup!
Besides the delicious syrup the other secret to this amazing dessert is the cream cheese. The cream cheese takes this fruit trifle to a new level with its rich creaminess, plus the cream cheese stabilizes the whipped cream so it won’t turn runny. When preparing sliced strawberry desserts consider using a strawberry slicer, it’s a great timesaver!
1pre-made angel food cake, sliced into 1 inch slices
28 ozcontainers of cream cheese, softened
2cupsheavy cream, room temperature
2pintsstrawberries, rinsed and sliced
2 pintsbluberries, rinsed
To Prepare the Lemon Syrup
Heat 1/4 cup of sugar, water, and lemon juice in a small sauce pan over medium heat, stirring until the sugar dissolves. Remove from the heat and stir in the almond extract. Let cool.
To Prepare the Trifle
Brush both sides of the pound cake with the lemon syrup. Then cut the slices in into 1 inch cubes.
With an electric mixer beat the cream cheese with 2/3 cup of sugar on medium speed until light and smooth. Add the cream and beat on medium-high until it's the consistency of whipped cream.
Arrange half of the cake cubes into a trifle dish, then layer half of the blueberries, spoon half of the cream mixture, followed by half of the strawberries. Repeat the layers one more time, ending with the strawberries and adding extra blueberries for garnish if desired.
Up on a pedestal a pretty trifle demands attention. It’s such a pretty dessert isn’t it? Not only is it pretty but it’s so easy to make and looks amazing on my blue and white tablecloth – and it’s under $10! My trifle dish is pretty ancient and no longer sold but below I’ve found some gorgeous affordable trifle dishes below and all are under $40.
Don’t hide your trifle bowl in a cabinet and forget all about it like I did. It’s too pretty and versatile to stash it away! Use it to serve salads, salsa, and other dips… you can even decorate with it. Use it as a fruit bowl or to hold candy, potpourri, or other decorative items! Take care and have a happy safe 4th of July!
I don’t know about you but I love a good cheese ball. Cheese lovers you’ll agree, is there anything better than a rich creamy cheese ball? I think not. This time of year I like to give my cheese ball a bit of holiday festivity and shape it into a wreath. It adds a festive touch to any gathering, and it’s a breeze to make!
Making a wreath cheese ball may look a little complicated but I assure you it’s not. There are no complicated molds and no chill time. You can honestly whip this up and be out the door in 30 minutes or less!
To quickly blend the ingredients together I like to use a food processor, if you don’t have one you can still make this festive wreath cheese ball by blending everything by hand. It will just take a little more muscle.
Once I have all the cheeses and spices blended together I take a spoon and scoop the mixture onto my serving platter forming a circlular shape. From there I smooth the cheese ball by hand or with a spoon into a smooth wreath shape. It doesn’t need to be perfect, that is what the garnish is for!
I sprinkle chopped Italian flat leaf parsley and sliced green onions over the cheese mixture and gently press it in. I like to add a piece of saran wrap to the center of the wreath to keep the platter clean. From there I like to slice a couple cherry tomatoes to finish off my festive wreath.
The Italian parsley and green onions add such a fresh taste that balances the rich cheese mixture.
You can serve this immediately or chill it a few days in the refrigerator until ready to serve. That’s it! How easy was that? I like to spread crackers around the platter but I also keep sliced veggies nearby to appeal to everyone, every combination is delicious!
In a food processor combine cream cheese, shredded cheeses, onion powder, garlic powder, and worcestershire sauce until completley mixed together.
Scoop small amounts of cheese mixture out with a spoon and onto a serving tray making a circular wreath shape.
Using a spoon or clean fingers finish smoothing cheese mixture into a wreath shape.
Place saran wrap in the center of the wreath to keep the platter clean. Sprinkle with parsley and green onion and gently press into cheese mixture.
Remove saran wrap, and garnish with cherry tomatoes.
Serve immediately or refrigerate until ready to serve.
Serve with bread, crackers, or vegetables.
You won’t be able to have just one bite, it’s so addicting! Be sure and impress your guests with this festive holiday wreath cheese ball. Shh… we don’t have to tell them how easy it was to make either. Share the cheese goodness!
Happy Holidays friends! I have more gingerbread love to share with you! This yummy Gingerbread Cheesecake Dip is a definite holiday winner and it’s so easy to make. Easy is good this time of year, and gingerbread plus cheesecake is definitely good!
I love the Christmas season but I won’t lie… it makes me a tad frazzled. So this time of year I’m always looking for recipes that are great for entertaining and that I can quickly throw together, and this recipe is perfect. Nothing says Christmas cheer party time like a good creamy dessert dip!
When you combine cinnamon, ginger, and nutmeg you really can’t go wrong, it’s Christmas comfort food! This dip lets you get all the great holiday flavors and have fun dipping different ingredients for variety. Lots of fun flavor combos to try!
A quick tip, a single batch of this dip calls for 2 cups of Cool Whip, but I like to double a lot of my holiday recipes. If you’re doubling this recipe use the entire 8 oz container of Cool Whip. I’ve measured out an 8 oz container and it’s about 3 1/2 cups but it’s fine and doesn’t affect the flavor of the recipe.
You can also prepare this recipe a day or two in advance. You could get a little liquid that separates in the dip but just give it a good stir to blend it and you’re good to go.
Up next I’ll be giving you a holiday break and reveal our bathroom remodel! Remember our crazy old cabin bathroom? Literally everything went wrong in the remodel. How can a simple bathroom remodel take 5 months? I’m not sure but it did!
Happy December! We’re officially into the Christmas season so why not celebrate with a festive holiday drink? We love our gingerbread around here so I thought we would kick off the season with gingerbread martinis! These martinis are so incredibly rich and indulgent… perfect for any event or party. My recipe makes 2 cocktails but feel free to double it if you’re serving a larger group.
The gingerbread simple syrup is the secret ingredient here. You can make a batch from start to finish in a little over 30 minutes. My trick is to make up a batch of gingerbread simple syrup and keep it on hand in the refrigerator. It will last several weeks in the refrigerator and you can whip up a drink in just minutes.
You’ll probably have some leftover gingerbread simple syrup, be sure to save it! It tastes amazing in coffee and Haley loves to add it to hot cocoa.
I don’t really like strong martinis but if you’re tougher than me you can reduce the half and half from 1/2 cup to 1/4 cup and that should do it. What makes this martini really shine is the fun garnish, don’t skip out on that! The whip cream, gingerbread cookie, and crumbs make this drink oh so delicious. It’s the holidays, so indulge!
small gingerbread cookies, whole and crushed for garnish
Ingredients for the gingerbread simple syrup:
2pieces fresh sliced ginger
Instructions for the gingerbread simple syrup:
Add sugar, water, cloves, cinnamon, and ginger to a saucepan. Bring to a boil, whisking until sugar is completely dissolved. Lower temperature and simmer 5 minutes. Remove from the heat and let cool 20-30 minutes. Store in an airtight container in the refrigerator up to 2 weeks.
Instructions for the cocktail:
In a cocktail shaker combine vodka, Irish cream, Kahlua, gingerbread syrup, molasses, and half and half. Add ice and shake well. Pour into 4 chilled martini glasses and top with whipped cream, ginger bread crumbs, and a gingerbread cookie.
*For a stronger drink reduce the half and half to 1/4 cup.
I think it’s really fun to have a themed cocktail every year for Christmas, and this gingerbread martini hit the spot! It tastes like dessert. We can’t get enough gingerbread in our house so expect another yummy recipe to come soon. Gingerbread lovers be sure to check out my Gingerbread Sugar Scrub and how to make Gingerbread Salt Dough Ornaments, which are perfect gingerbread shaped! ‘Tis the season for Christmas fun!
Happy almost Halloween! I actually had some fun Halloween ideas for the blog, the only problem is they stayed in my head and never made it on the computer. Funny how that happens…. but hey, I’m ready to jump into fall and Thanksgiving! I love a good holiday punch, so I decided to break out my punch bowl. I spent days searching through unpacked moving boxes in the attic only to find no punch bowl. Yay.
The silver lining is that I found this gorgeous modern punch bowl online and I now had a legit excuse to buy it. So thanks to the new punch bowl I can show you how to make this easy cranberry apple cider punch. I love how a good punch really sets the party mood.
I know not everyone enjoys an alcoholic punch so I have a naughty and a nice version. Have no fears, though, the naughty version isn’t strong at all. It’s just the difference of adding ginger ale or champagne, totally your choice. Whether you make the naughty or nice version your crowd will love this colorful punch.
To make a festive presentation I like to add a bag of frozen cranberries and slice a few apples with my mandolin. The tart cranberries taste incredibly delicious against the sweetness of the punch. I love to eat them in between sips, especially when they start to thaw out a bit – so good! Keep all your ingredients chilled in the refrigerator and you can put this punch together at a moment’s notice. Perfect for Thanksgiving or fall parties.
I like how this punch bowl holds a lot but it has a smaller footprint, it’s not as wide as my last one. Therefore it’s much easier to store. I keep having an urge to put a goldfish in it. Doesn’t it kind of look like a fancy goldfish bowl? I’m still scratching my head where my old punch bowl is. Did I break it? Is it lost in a box somewhere or did I garage sale it and forget? It’s a great mystery.
12ouncecontainer frozen pulp free orange juice concentrate, thawed
2bottleschilled brut champagneor a 2 liter bottle of chilled ginger ale
2 cupsfrozen cranberries
2apples thinly sliced with a mandolin
Mix apple cider, cranberry juice, and orange juice concentrate together in a large container and refrigerate until ready to use.
When you’re ready to serve the punch add the juice mixture to a large punch bowl, add ginger ale or champagne, and stir.
Add the frozen cranberries and apple slices to the punch bowl for garnish and serve.
I am so excited for the Thanksgiving and Christmas season, and now that things are starting to calm down with the house I’m ready to share some holiday fun. Next up I’m making potpourri, your house will smell heavenly and it makes a perfect hostess or Christmas gift. I should have that up real soon. Happy almost Halloween!