Sausage Stuff Mushrooms

1 lb med to lg mushrooms
1 lb good-quality bulk sausage
2/3 c. finely chopped mushroom stems
1 (80z) pkg cream cheese
1/8 tsp. pepper (opt)
1/8 tsp. salt (opt)
Grated Parmesan or Romano cheese (opt)
Italian bread crumbs (opt)

Pat mushrooms with damp cloth. Remove stems and place caps on a large non-stick cooking sheet. Brown sauage on medium heat, stirring breaking into small pieces. While sausage is browning, chop mushroom stems and onion. Add to sausage and cook until onion is transparent. Drain well in colander. Add cream cheese to hot skillet and stir in sausage mixture until cheese is melted. Remove from heat and add salt and pepper if needed. Stuff caps just to edge. At this point caps may be refrigerated for up to 24 hrs covered with plastic wrap or waxed paper. Add optional toppings just prior to baking. Bake 18 to 25 mins at 400 degrees. Serve hot.

Copycat Olive Garden Zuppa Toscana Soup

1 lb. Italian Sausage
2 lg. russet potatoes, cut in 1/4 inch slices
1 small onion, chopped
2 cloves garlic, minced
2 (14 1/2 oz) cans chicken broth
1 qt water
1/2 can oscar mayer bacon bits
1/2-1 c. kale or swiss chard, chopped
1 c. heavy whipping cream

Break up sausage and cook in a 300 degree oven. for appox 30 min. Drain sausage on paper towels. Place onion, potatoes, chicken broth, water and garlic in a pot and cook on medium-high heat until potatoes are done. Add sausage and bacon bits. Salt and Pepper to taste. Simmer for another 10 min. Turn to low heat. Add kale and whipping cream. Heat through and serve. Yeilds 6-8 servings.

November Bunco

For those who didn't hear, we decided on November 19Th for Bunco. If that doesn't work for anyone let me know. We might be able to change it to the 12Th. (Maybe)

P.S. I just found the deal of the century on our prizes! I'm so excited!

Honey Lime Enchiladas

I wanted to feel cool and post something on our cute new bunco blog. I'm posting the enchilada recipe I made for bunco last time. It would be awesome if you'd all put up recipes from past buncos too (ie: Amanda's white choc mix, Lindsay S salad).

Honey Lime Chicken Enchiladas
(From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version- I used 1 tsp.)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.

At the Cabin...Oct. 2009

Kim left out the most important pics...
Thanks for being so brave Raelene and Kim and thank you everyone for getting past the fact that we spent the night with these creatures!




I had so much fun! I would do that every month just to be able to spend more time with you girls!

Baked Ziti

1 lb. dry ziti pasta
1 onion, chopped
1 lb. ground beef
2 (26 oz.) jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzarella cheese, shredded
2 tbsp. grated Parmesan cheese

Bring a large pot of salted water to a boil. Add ziti pasta and cook until al dente, about 8 mins. Drain. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 mins. Preheat the oven to 350. Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, Mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven or until cheeses are melted.

Feeds 12 hungry girls!

Cupcakes brought to you by...Cravings

Cabin

 

Here we all are (minus Natalie and LIndsey E. WE MISSED YOU) in our comfy warm clothes after our shopping spree in Park City! Thank you so much Megan for letting us invade your cabin. I am pretty sure that was the best girls night ever!

Shopping at the Outlets!

Here we are (minus Natalie and Lindsey E.) shopping at the outlets!!! I am pretty sure we are the cutest girls in the world!

I'm sure I missed out

Oh I thought about Bunco all Saturday night. If you do it again next year Megan, choose a different month so I can come! October is just a bad month with the hunt at our house. Great idea with the blog and it will be great to get the recipe for the baked Ziti Megan...heard it was delicious! I think we should also post good prize ideas if we ever see them while we're out and about!

We have a blog!

Hi ladies. I just loved Megan's idea of making a Bunco blog... So here it is! The way it will work is that the person hosting will post their recipe for dinner, pictures, and anything else they want. We are all authors so post whenever you want! I think it will be so fun. Yeah! Thanks again Megan for the best Bunco ever!