This summer we had a LOT of Italian red peppers in the field ….. we decided to try roasting and canning them – they were a fantastic success!
Creamy and delicious stuffed mushroom caps
To make stuffing for about 12 medium – large mushroom caps
1/3 cup softened cream cheese
1/2 cup minced roasted red pepper
1/4 cup minced green onion
1 mushroom (minced)
1 stalk celery (minced)
1 tsp paprika
salt and pepper to taste
Lightly toasted sliced almonds
First, sauté the minced mushroom and celery until lightly browned.
Stir all ingredients together until smooth and creamy – taste and adjust for seasoning with salt and pepper, but also be aware if you have enough red pepper flavour. If not, mince some more!
Stuff mushroom caps and bake at 375 until bubbly – sprinkle almonds and parsley over top and serve
This has been a family favorite for many years, and one I am often requested to bring. It is easy to serve with crackers or vegetables. When you want to get fancy, pipe it into little prepared pastry cups – looks like you are a pro!
8 ounce pack cream cheese (softened)
2 tbsp good quality mayonnaise
1 tbsp curry powder
1 tsp turmeric powder
1 tsp Worcestershire sauce
1/2 tsp tabasco sauce
1 small tin crab meat
Blend softened cream cheese with spices until nicely creamed together. Stir in crab meat (if you want to make it extra luxurious use 2 tins crab meat!)
Turn into serving dish and sprinkle with freshly chopped chives.
1 8 ounce package cream cheese, softened
8 ounces cheddar (I like applewood smoked!)
1 tbsp Worcestershire sauce
1 tbsp hot pepper sauce
1/2 cup minced herbs
1/4 cup thinly sliced chives
In food processor, combine cheeses, Worcestershire sauce, hot pepper sauce and pulse until well blended – stir in 2 tbsp of the herbs.
Form into a ball, then roll in the fresh herbs and chives to coat. Cover tightly with plastic wrap and put in fridge for at least one hour to firm up and allow flavours to meld. Serve with bread sticks or crackers.
1 8 ounce package cream cheese (softened)
1 cup icing/powdered sugar
1 cup whipping cream
1/4 cup white sugar
1 lemon, zest and juice
1/2 orange, zest and juice
Whip softened cream cheese and then add powdered sugar, continuing to whip. Whip cream and white sugar together until soft peaks form.
Combine cream cheese with the whipped cream, as well as the citrus – zest and juice. Beat until light and fluffy, adding more orange juice if necessary.
Wash and prepare your fruit, hollow out a pineapple or watermelon to use as a bowl and set out a tray with all your favorite fruits.