Good Morning and welcome to Coffee and Conversation #62 – hosted by Pat And Candy.com!
Thank you so much for your patience…
It has been SUCH a crazy few weeks getting back in the swing of school, adjusting to Candy’s new school schedule, and finally getting ready for our daughter’s wedding. I can’t tell you how much it means to me that you all were so kind and considerate and stuck with us through all these transitions! This week I’m feelin’ re-energized, tho…working on some new projects always gives me a boost (how many other “planners” do we have out there?!). Also, my younger daughter Hope has encouraged me to get more exercise, and doing it right there alongside me 🙂 So in these cooler afternoons I’ve been having fun hula-hooping or jump roping or just walking around the neighborhood with her. Making some precious memories in the process <3
Today I wanted to share with you an absolutely FABULOUS stuffed mushroom recipe a came across. I’ve been trying to include more healthy fruits and veggies into our diet, and widen my family’s palate in the process. I adore mushrooms, and after spending
some maybe a-little-too-much time on Pinterest, found and tweaked this recipe just a smidge… Oh…my…
Savory and Sweet Stuffed Mushrooms
12 whole fresh mushrooms (at least)
1T each olive oil and minced garlic
1 8oz pkg Philadelphia Brand® cream cheese
1/4 c grated parmesan cheese
1/4 t each ground black pepper and onion powder
- Preheat oven to 350°. Line a baking sheet with foil and spray with oil OR spray mini muffin-tins. Break off stems from mushrooms,discarding the tough ends, and chop up fine.
- Pour oil into small skillet and fry up garlic and stems till soft (I added some green onion, too). Set aside to cool.
- Mix cheeses and spices in a bowl, and add cooled mushroom/onion mixture. Mixture will be fairly thick.
- Using a small spoon, fill each mushroom cap and set on baking sheet or mini-muffin cup. You can then sprinkle extra cheese or some flavored breadcrumbs on top. I was able to make 16 filled mushrooms, so you can be flexible…
- Bake for approximately 20 mins, or until liquid starts to form under the caps.
Talk about easy… and delicious? Even my 2 teenage boys liked ’em!
Now…on to our features!
Oh how I enjoyed once again having the time to look through the great posts that were shared here last week! I feel so humbled and thankful that so many wonderful bloggers take the time to stop by and share with us here each week…
What do you think? Here are my favs…
Mira, from Cooking LSL has not 1, not 2, not 3, but FOUR amazing-sounding pumpkin recipes here. And just in time – after all it’s fall, ya’ll! And THIS is the season for pumpkin, right? 😉
Keeping with the fall theme, Debbie invites us to her series ‘Beautiful, Glorious Autumn”. Each day during the month of October she’ll be writing about another aspect she loves about fall… You know we’ll be following this one!
Ever suffer from mommy guilt? Or wife guilt? Or, well, just plain useless guilt? Comparing myself to others is probably the biggest struggle I have some days…and Elizabeth speaks such sweet words to begin relieving the burden of that stress. Thank you <3!
I’m a firm believer in goals. Not that I’m a legalist about them, but I adhere to the principle “Those who fail to plan, plan to fail.” Goals don’t have to be lengthy or complicated, but they give us something to shoot for…the chance to make our dreams a reality. Emily shares her own goals here, and encourages us all to do the same!
Thank you for your inspiration! Please feel free to grab a button to
brag about it display on your site! 😉
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