Pizza Stuffed Mushrooms Recipe

This recipe is sure to please any pizza or mushroom lover. You can have a great appetizer in less than 30 minutes!

  

Hey everyone!! I hope you had a wonderful Christmas! I really enjoyed my week off from blogging! My daughter and I spent tons of time with the family and did some relaxing too. It was a perfect little break! I was also lucky to spend alot of time in the kitchen, so there's lots of yummy goodness coming your way!

Hell's Kitchen Inspired Mahnomin Porridge Recipe & Hell's Kitchen Restaurant Review

Hey friends!  Sheena's sister Shannon here with a recipe that is too good to be true and a restaurant review that I am totally excited to share with you!!!!  So a couple months ago, my husband and I decided to take an impromptu overnight trip to downtown Minneapolis.  We are so incredibly lucky to have such an amazing city just a short car drive away - so much culture, so much to see and do... and SO many amazing restaurants!  One of the restaurants we visited was Hell's Kitchen.  I have to confess, the night before we visited we had decided weren't even going try it because we aren't really into chain restaurants or celebrity chef inspired restaurants, but when we woke up in the morning I was peeking at a city guide in our hotel room and was drawn to a picture of some amazing looking breakfast, and right then we decided we without a doubt had to go to Hell's Kitchen for breakfast!  SOOO glad we did... boy would we have totally missed out on something incredible!  First I'll share a Hell's Kitchen inspired recipe, and then I'll share my review of the restaurant.... so grab a cup of coffee, sit down and enjoy this post!

We tried several things on the menu because everything looked so amazing.  One of my favorite things was "Minnesota Icon: Mahnomin Porridge".  The server shared with us a background story about this hearty, savory and slightly sweet concoction.  Apparently Chef Mitch got the idea for this recipe when he was reviewing 19th century fur trader journals.  The fur traders described a porridge meal eaten by the Cree Indians and Chef Mitch was inspired to mimic it.  If I remember correctly, the original recipe did not have the cream component that Chef Mitch added, but I cannot imagine this without it.  It gives it such a smooth, rich flavor.  After a friend told me she makes this porridge, I knew I had to try making it.  And it's so yummy!  (Side note: I do not like blueberries, so I used all Craisins, and a friend of mine uses part wild rice and part regular rolled oats, and sometimes almonds instead of hazelnuts.)

From the Hell's Kitchen menu: "Minnesota Icon: Mahnomin Porridge - Native-harvested, hand-parched wild rice from the Leech Lake Band of Ojibwe simmered with heavy cream, roasted hazelnuts, dried blueberries, sweetened cranberries and pure maple syrup."

Cheesy Mexican Vegetable Chowder Recipe

This easy, meatless soup is ready in 30 minutes! The Mexican flavors make this cheesy soup absolutely delicious!

Cheesy Mexican Vegetable Chowder

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Oatmeal, Coconut and Mini Chocolate Chip Cookies Recipe

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Delicious, chewy cookies that are ready in a snap! Perfect for Christmas, lunches, snack time or bake sales!

I have a new fabulous cookie recipe for you today! 

These Oatmeal, Coconut and Mini Chocolate Chip Cookies are chewy, tasty and so easy to make! 

I'm not a huge chocolate fan, so I love that I used mini chocolate chips in this recipe. The touch of chocolate in each bite is perfect with the oatmeal and coconut. 

Crab, Bacon and Pea Pasta Salad Recipe

This delicious pasta salad has tons of flavor and is perfect for any occasion. It makes a great lunch too!

Less than 2 weeks before Christmas, I finally get a tree up and decorated! 

We've always had a small tree, so this year with our new house, I wanted to finally get something bigger. 

My awesome Dad went to a doorbusters sale at 7am this morning and snagged a new tree for us at 70% off! Score! I will share a photo in Monday's post!

Even though it's almost Christmas and the middle of winter, I still crave a good pasta salad. 

I usually make them more in the summertime for BBQ's, but they actually go great with any type of meal. 

This pasta salad is perfect with the crab and bacon added in. I use imitation crab, but if you have fresh crab, this salad would be even better. 

I love eating the leftovers for lunch the next day, with some extra sauce added in. 

What is your favorite type of pasta salad?

Crab, Bacon and Pea Pasta Salad

by Sheena

6078726

Ingredients

• 2 cups elbow macaroni, cooked according to package directions
• 6 ounces bacon, fried and crumbled
• 8 ounces imitation crab meat
• 8 ounces frozen peas, thawed
• 1/2 cup green onions, sliced
• 1/2 cup celery, sliced
• 1-2 tablespoons fresh parsley, chopped
• 1 1/2 cups mayo
• 1 tablespoon sugar
• 1 tablespoon dijon mustard
• salt and pepper, as needed

Instructions

Mix all ingredients in a large bowl until combined. Serve immediately or refrigerate until serving. You may need to add additional mayo before serving, if not served right away.

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Roasted Tomato, Basil and Garlic Noodle Soup Recipe

This comfort food soup is perfect for any fall or winter meal! The leftovers are great for lunch and it's so flavorful and delicious!


Roasted Tomato, Basil and Garlic Noodle Soup

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8 Must Bake Holiday Cookies!

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Happy Holidays! I hope you and yours are enjoying a safe and happy holiday season. I have a special treat for you today! I have joined forces with some of my best blogging friends to bring you a collection of our Must Bake Holiday Cookies and a CASH Giveaway!!

We are hoping to make your holiday MERRIER with this collection of our Must Bake Holiday Cookies together in one place, as well as $200 in spending cash!! How's that for holiday cheer?!! AND the lucky winner gets their pick of an Amazon Gift Card or Paypal Cash! So what are you waiting for?! Scroll down to enter and be sure to visit my friends who made this giveaway possible!

Here's wishing you a happy holiday season full of love, family, and lots of cookies, of course <smile>

Candied Cherry Cookies | by Life Tastes Good

Peppermint Kiss Chocolate Crinkle Cookies | by Flavor Mosaic

Big Crunchy Sugar Cookies Recipe | by Hot Eats and Cool Reads

Spiced Oatmeal Raisin Cookies | by Renee's Kitchen Adventures

Ricotta Cheese Holiday Cookies | by The Foodie Affair

Iced Lemon Sugar Cookies | by Yours And Mine Are Ours

Chocolate Chip Shortbread Cookies with Almond | by Eazy Peazy Mealz

Butter Riches | by Recipes, Food and Cooking

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Philly Cheese Steak Biscuit Bites Recipe

These biscuit bites are delicious with steak or leftover beef roast! Great as an appetizer for parties, lunch or dinner! They are affordable and the whole family will love them!

Philly Cheese Steak Biscuit Bites

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Peppermint Chocolate Ganache Brownies Recipe

A delicious and decadent holiday treat! Completely from scratch, but SO easy to make! Full of delicious peppermint flavor and tons of chocolate ganache goodness! Great for any Christmas holiday gathering!

Peppermint Ganache Brownies

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Cream Cheese Chicken, Mushroom and Corn Mini Pot Pies plus Mini Baker Stoneware from Crafts Direct!

Thanks to Crafts Direct for sponsoring this post!

Hey everyone!! I hope y'all had a fabulous Thanksgiving weekend!

Today's recipe is for these amazing Cream Cheese Chicken and Vegetable Mini Pot Pies! These potpies are total comfort food, and they're ready in a breeze using the fun Mini Bakers from Crafts Direct! They're a locally owned business here in St Cloud, Minnesota and they recently opened their website up for ordering. Remember when I posted about them a couple months ago? You can check that out that post along with the recipe for the Individual Egg, Hashbrown and Sausage Breakfast Bakes here!

These Mini Baker Stoneware make absolutely perfect Christmas gifts!! There are 9 different colors to choose from, and Crafts Direct also has platters that go with them, You can mix and match to make some fun color combos for any holiday or party! I personally love serving dips in them, or using them in the oven to bake up some great winter recipes, like this pot pie. 


Each one measures 6.25" wide x 3.5" high - 4.5" wide x 2" high inside and holds approximately 2 cups! They are 100% stoneware. These Mini Bakers are also microwave safe, so perfect for storing and re-heating leftovers. The handles even stay cool in the microwave! They are so convenient and multi-purpose!

Crafts Direct is once again is giving Hot Eats and Cool Readers a promotion code for 20% off purchases on their website from now until December 15th. Use promotion code HECR20 when checking out. This is the perfect time to get some Christmas gifts ordered for those special friends, family members, college students, or even teachers! I hope you'll stop by and check them out!

Crafts Direct can also be found on Facebook, Instagram, Twitter, Pinterest and their Blog! Their store can be found at: 620 Sundial Dr, Waite Park, MN 56387.

Now for the amazing Cream Cheese Chicken and Vegetable Mini Pot Pies! 

This recipe comes together quickly, especially with using cooked chicken and refrigerated pie crust. I love easy when it comes to mealtime! The cream cheese adds an amazing flavor, and I picked mushrooms and corn as veggies, for a nice and hearty meal. One mini pot pie fills me up perfectly. This is such a great winter meal!

Make sure when your Mini Bakers get delivered, stop back and try out this recipe!

Cream Cheese Chicken and Vegetable Mini Pot Pies (click here to print)
4 mini pot pies

What you need:
1-2 tablespoons butter
4 cups white mushrooms, sliced
1/2 cup onions, chopped
3 cups cooked chicken, chopped
1 cup frozen corn
1- 8 ounce package cream cheese, cubed
1 1/2 cups milk
2 tablespoons fresh parsley, chopped
salt and pepper
1 refrigerated pie crust
4 Mini Bakers

Directions:
Preheat oven to 375 degrees.

In a large saute pan, melt butter over medium high heat. Add mushrooms and onions, and saute for 4 minutes. Add chicken and corn, and saute for an additional 2-3 minutes. Reduce heat to medium and add the cream cheese and milk. Heat until cream cheese is melted, stirring often. Mix in the fresh parsley, and season with salt and pepper, as needed. Remove from heat and spoon the mixture evenly into four Mini Bakers.

Using a Mini Baker cover, press four circles into the refrigerated pie crust. Use a knife to cut out the circles and place one on top of each mini pot pie. Press slightly into the chicken mixture and use the knife to cut an x into each piece of pie crust. Bake for 25-30 minutes, until bubbly and crust is browned. 

This recipe is shared at: Inside BruCrew Life, Kathe with an E, Memories by the Mile, A Dish of Daily Life, Love Bakes Good Cakes, The Country Cook,