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Goat Cheese Stuffed Mushrooms



I combined three of my favorite savory things - mushrooms, sundried tomatoes and goat cheese - to make these yummy bite-sized morsels. They are a nice appetizer or even a light dinner when combined with a salad.

I made these over the summer, and used my toaster oven as to not heat up the house. If you're making a larger quantity or don't have a toaster oven, the regular oven works just fine.

First, mash up the goat cheese a bit to smooth it out.



Add the sundried tomatoes and garlic



and stir well to combine.

Wash the mushrooms, then take out the stems.



Stuff each mushroom cap with the cheese mixture - you'll probably need to use your fingers.



Line the mushrooms up on a baking sheet



and bake for 10-15 minutes or until the cheese is golden and tomatoes start to brown.



One year ago: Goat Cheese and Apple Bruschetta (another goat cheese recipe!)
Two years ago: Pear Custard Bars

There are more great ideas at Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck, Fusion Fridays, Fat Camp Fridays, Simply Delish Saturdays.

Goat Cheese Stuffed Mushrooms

1 - 8 oz. package baby bella mushrooms
4 oz. goat cheese
1/4 cup chopped sundried tomatoes
1/2 tsp. minced garlic

Wash and stem mushrooms. Combine goat cheese, tomatoes and garlic and stir well to combine. Fill the mushroom caps with the cheese mixture, using your fingers to stuff it in. Place mushrooms on a baking sheet and bake at 400 for 10-15 minutes or until cheese is golden.


I combined three of my favorite savory things - mushrooms, sundried tomatoes and goat cheese - to make these yummy bite-sized morsels. They are a nice appetizer or even a light dinner when combined with a salad.

I made these over the summer, and used my toaster oven as to not heat up the house. If you're making a larger quantity or don't have a toaster oven, the regular oven works just fine.

First, mash up the goat cheese a bit to smooth it out.



Add the sundried tomatoes and garlic



and stir well to combine.

Wash the mushrooms, then take out the stems.



Stuff each mushroom cap with the cheese mixture - you'll probably need to use your fingers.



Line the mushrooms up on a baking sheet



and bake for 10-15 minutes or until the cheese is golden and tomatoes start to brown.



One year ago: Goat Cheese and Apple Bruschetta (another goat cheese recipe!)
Two years ago: Pear Custard Bars

There are more great ideas at Foodie Friday, Food on Friday, Friday Food, Bake with Bizzy, Friday Potluck, Fusion Fridays, Fat Camp Fridays, Simply Delish Saturdays.

Goat Cheese Stuffed Mushrooms

1 - 8 oz. package baby bella mushrooms
4 oz. goat cheese
1/4 cup chopped sundried tomatoes
1/2 tsp. minced garlic

Wash and stem mushrooms. Combine goat cheese, tomatoes and garlic and stir well to combine. Fill the mushroom caps with the cheese mixture, using your fingers to stuff it in. Place mushrooms on a baking sheet and bake at 400 for 10-15 minutes or until cheese is golden.
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Halloween Cake Pops II

Not long ago I posted my first attempt at making cake pops. It was a fun project, so I decided to try it again.  I did everything the same as last time, except this time I used only candy sprinkles to decorate the cake pops. The gel frosting was difficult for me to handle and control last time, so this time I created a different kind of creature. Here's one guy who is ready for a Halloween party.





And here's another little candy monster.






The basic directions and recipe for cake pops can be found on my Halloween Cake Pops page. My inspiration for making these cake pops came from the Pioneer Woman Cooks.


I thought the sprinkles were easier to work with than the gel frosting or even the regular frosting, but you do have to slap the sprinkles on pretty quickly before the candy melts start to harden. Just another idea to have fun with this fall!




Shared with:
Momnivores Dilemma Halloween Party
Everyday Tastes Its a Keeper Thursday 
Talking Dollars and Cents Sweet Temptations 
Something Swanky Sweet Treats Thursday
Not Your Ordinary Recipes Foodie Friday 
The Artsy Girl Connection Pinspirational Thursday 
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday 
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts 
A Well Seasoned Life Sweet Indulgences Sunday
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Naptime Creations Tasty Tuesday
Crazy for Crust Crazy Sweet Tuesday
Lady Behind the Curtain Cast Party Wednesday
Not long ago I posted my first attempt at making cake pops. It was a fun project, so I decided to try it again.  I did everything the same as last time, except this time I used only candy sprinkles to decorate the cake pops. The gel frosting was difficult for me to handle and control last time, so this time I created a different kind of creature. Here's one guy who is ready for a Halloween party.





And here's another little candy monster.






The basic directions and recipe for cake pops can be found on my Halloween Cake Pops page. My inspiration for making these cake pops came from the Pioneer Woman Cooks.


I thought the sprinkles were easier to work with than the gel frosting or even the regular frosting, but you do have to slap the sprinkles on pretty quickly before the candy melts start to harden. Just another idea to have fun with this fall!




Shared with:
Momnivores Dilemma Halloween Party
Everyday Tastes Its a Keeper Thursday 
Talking Dollars and Cents Sweet Temptations 
Something Swanky Sweet Treats Thursday
Not Your Ordinary Recipes Foodie Friday 
The Artsy Girl Connection Pinspirational Thursday 
Jane Deere Fusion Friday
Sugar Bananas Sweets This Week
Sweet as Sugar Cookies Sweets for a Saturday 
Bacon Time with the Hungry Hypo Halloween and Fall Recipes and Crafts 
A Well Seasoned Life Sweet Indulgences Sunday
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Naptime Creations Tasty Tuesday
Crazy for Crust Crazy Sweet Tuesday
Lady Behind the Curtain Cast Party Wednesday
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Do You Know Where Your Cell Phone Is?

I lose my cell phone every now and then, as I'm sure you do too, but I usually find it somewhere in the house where I absentmindedly laid it as I was going about my daily chores. A few weeks ago I had a cell phone experience that has caused me to pay more attention to where I put my phone and to stop being so careless about mislaying it.


The incident happened on a Sunday morning as I was preparing to go to church. I don't have a fancy cell phone, mine is small and actually out-of-date, but I carry it with me all the time, as we no longer have a land line at our home. I was getting dressed for church when I first noticed it was missing. I did the usual retracing of steps back to each room I had been to, but I could not find it. I looked all over the house, high and low. My husband wasn't at home, so I couldn't have him call me to help locate it. Finally, I was out of time; I had to leave to get to church on time, so I gave up the search, even though I hated to leave home without my phone, because I would be driving farther that day to go to church with my mother.

I arrived at church, sat in the middle of the usual family pew between my mother and my nephew Philip, with my brother and sister-in-law on one end of the pew and three of mother's cousins on the other end. When the service ended I visited with family and friends for a while, then drove back home.

As I pulled the car into my garage, my cell phone started ringing. It startled me - because it was ringing from inside my bra! The realization then hit me. While I was getting ready for church I had slipped it there because the outfit I was wearing had no pockets.

What an idiot! I had worn the phone to church, sat with it inside my unmentionables with the volume on all during the service. And what would have happened if I had received a phone call during the church service? I'm certain I would have died right there. That's why I decided it was important enough to confess this phone faux pas to the world, or maybe I should say I just needed to "get it off my chest".
I lose my cell phone every now and then, as I'm sure you do too, but I usually find it somewhere in the house where I absentmindedly laid it as I was going about my daily chores. A few weeks ago I had a cell phone experience that has caused me to pay more attention to where I put my phone and to stop being so careless about mislaying it.


The incident happened on a Sunday morning as I was preparing to go to church. I don't have a fancy cell phone, mine is small and actually out-of-date, but I carry it with me all the time, as we no longer have a land line at our home. I was getting dressed for church when I first noticed it was missing. I did the usual retracing of steps back to each room I had been to, but I could not find it. I looked all over the house, high and low. My husband wasn't at home, so I couldn't have him call me to help locate it. Finally, I was out of time; I had to leave to get to church on time, so I gave up the search, even though I hated to leave home without my phone, because I would be driving farther that day to go to church with my mother.

I arrived at church, sat in the middle of the usual family pew between my mother and my nephew Philip, with my brother and sister-in-law on one end of the pew and three of mother's cousins on the other end. When the service ended I visited with family and friends for a while, then drove back home.

As I pulled the car into my garage, my cell phone started ringing. It startled me - because it was ringing from inside my bra! The realization then hit me. While I was getting ready for church I had slipped it there because the outfit I was wearing had no pockets.

What an idiot! I had worn the phone to church, sat with it inside my unmentionables with the volume on all during the service. And what would have happened if I had received a phone call during the church service? I'm certain I would have died right there. That's why I decided it was important enough to confess this phone faux pas to the world, or maybe I should say I just needed to "get it off my chest".
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Cherry Pie Muffins

I couldn't say no to a breakfast muffin with the taste of cherry pie. These muffins are made with pie cherries for that tart cherry taste and have a crumb topping to put a little sweet crunch on the top.


This recipe is from the cookbook Perfect Cupcakes, Cookies, and Muffins.

Cherry Pie Muffins
Crumb Topping
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup pitted tart red cherries (fresh, frozen, or drained canned), coarsely chopped

Preheat oven to 400 degrees F. Prepare 12 standard or 6 large muffin cups by greasing or use paper liners.
For the crumb topping, in a small mixing bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.
For the muffins, in a large mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Stir in the granulated sugar. Make a well in the center. In a medium mixing bowl, combine the egg, milk, and oil. Add all at once to the flour mixture and stir until just moistened (the batter should be lumpy). Stir in the cherries. Spoon the batter into the prepared muffin cups, filling them 2/3 full. Sprinkle the crumb topping over the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 25 minutes for large muffins or 20 minutes for standard muffins. Remove from the oven and cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool.

I used these canned dark sweet cherries instead of red tart cherries in my muffins because that's what I had on hand. If you bake these muffins, be sure to buy regular cherries and not cherry pie filling.


I made the muffins in a standard muffin pan using paper liners.


Sprinkle the crumb topping over the batter before baking.


Bake about 20 minutes or until muffins are golden brown.


I guess I have a weakness for any fruit-filled muffin, but these Cherry Pie Muffins are super delicious!






I couldn't say no to a breakfast muffin with the taste of cherry pie. These muffins are made with pie cherries for that tart cherry taste and have a crumb topping to put a little sweet crunch on the top.


This recipe is from the cookbook Perfect Cupcakes, Cookies, and Muffins.

Cherry Pie Muffins
Crumb Topping
1/4 cup packed dark brown sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup granulated sugar
1 egg, beaten
3/4 cup milk
1/4 cup vegetable oil
1 cup pitted tart red cherries (fresh, frozen, or drained canned), coarsely chopped

Preheat oven to 400 degrees F. Prepare 12 standard or 6 large muffin cups by greasing or use paper liners.
For the crumb topping, in a small mixing bowl, combine the brown sugar and flour. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set aside.
For the muffins, in a large mixing bowl, sift together the flour, baking powder, salt, and nutmeg. Stir in the granulated sugar. Make a well in the center. In a medium mixing bowl, combine the egg, milk, and oil. Add all at once to the flour mixture and stir until just moistened (the batter should be lumpy). Stir in the cherries. Spoon the batter into the prepared muffin cups, filling them 2/3 full. Sprinkle the crumb topping over the batter. Bake until the muffins are golden brown and a toothpick inserted into the center of one comes out clean, about 25 minutes for large muffins or 20 minutes for standard muffins. Remove from the oven and cool in the pan for 5 minutes. Serve warm, or transfer to a wire rack to cool.

I used these canned dark sweet cherries instead of red tart cherries in my muffins because that's what I had on hand. If you bake these muffins, be sure to buy regular cherries and not cherry pie filling.


I made the muffins in a standard muffin pan using paper liners.


Sprinkle the crumb topping over the batter before baking.


Bake about 20 minutes or until muffins are golden brown.


I guess I have a weakness for any fruit-filled muffin, but these Cherry Pie Muffins are super delicious!






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Breakfast Couscous



As the temperatures drop, I like to have some hot (but quick!) breakfast options. This is a great way to start the day and warm you up, even if the furnace hasn't been turned on yet!

Couscous is not just for dinner anymore!

This is a recipe repeat. For the complete step by step, visit the original post.

One year ago: Carrot Cherry Bread
Two years ago: Northwoods Bean Soup

Get more inspiration at Mangia Mondays, Your Recipe, My Kitchen, Make a food "e" friend Monday, Menu Mondays, These Chicks Cooked, Let's Do Brunch, Recipes I can't wait to try, Cast Party Wednesday, Real Food Wednesday.

Breakfast Couscous

1 cup milk
1/4 cup water
1/2 cup uncooked couscous
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped nuts, toasted
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt

Bring water and milk to a boil in a small saucepan over low heat, stirring occasionally. Stir in remaining ingredients; remove from heat, cover and let stand for 10 minutes. Serves three, can easily be doubled or tripled.


As the temperatures drop, I like to have some hot (but quick!) breakfast options. This is a great way to start the day and warm you up, even if the furnace hasn't been turned on yet!

Couscous is not just for dinner anymore!

This is a recipe repeat. For the complete step by step, visit the original post.

One year ago: Carrot Cherry Bread
Two years ago: Northwoods Bean Soup

Get more inspiration at Mangia Mondays, Your Recipe, My Kitchen, Make a food "e" friend Monday, Menu Mondays, These Chicks Cooked, Let's Do Brunch, Recipes I can't wait to try, Cast Party Wednesday, Real Food Wednesday.

Breakfast Couscous

1 cup milk
1/4 cup water
1/2 cup uncooked couscous
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup chopped nuts, toasted
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1/8 tsp. salt

Bring water and milk to a boil in a small saucepan over low heat, stirring occasionally. Stir in remaining ingredients; remove from heat, cover and let stand for 10 minutes. Serves three, can easily be doubled or tripled.
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Mandarin Orange Tea Cake

I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.


This recipe is from the Favorite Brand Name Cake Mix Cookbook.





Mandarin Orange Tea Cake
1 package (16 ounces) pound cake mix
1/2 cup orange juice
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained

Glaze
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange

Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.


By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.


Allow cake to cool before drizzling glaze over the top.


This Mandarin Orange Tea Cake is a dessert the whole family will love!



This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
I love the scent of orange zest and the taste of mandarin oranges, and this cake has both. This beautiful cake starts from a pound cake mix, is filled with sweet mandarin oranges, and is topped with a delicate orange juice glaze.


This recipe is from the Favorite Brand Name Cake Mix Cookbook.





Mandarin Orange Tea Cake
1 package (16 ounces) pound cake mix
1/2 cup orange juice
2 eggs
1/4 cup milk
1 can (15 ounces) mandarin orange segments in light syrup, drained

Glaze
2 tablespoons orange juice
3/4 cup powdered sugar
grated zest of 1 orange

Preheat oven to 350 degrees F. Prepare a 9-inch Bundt pan by greasing or spray with nonstick cooking spray.
Beat cake mix, orange juice, eggs, and milk in a large bowl with an electric mixer at medium speed for 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
Bake for 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack; cool completely.
For glaze, combine powdered sugar, orange zest, and 2 tablespoons orange juice in a small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.


By adding eggs, milk, orange juice, and mandarin oranges to this mix, a simple pound cake becomes a special dessert.


Allow cake to cool before drizzling glaze over the top.


This Mandarin Orange Tea Cake is a dessert the whole family will love!



This recipe was shared with:
Cupcake Apothecary A Themed Bakers Sunday
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
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Easy Fish Tacos

I have been away from home for a couple of days with my daughter Angela. We drove to Tulsa on some business on Thursday, then got back to Little Rock late Friday just in time to prepare dinner for the family. We made these Easy Fish Tacos, and had a tasty dinner that the children loved on the table in a very short time.



Easy Fish Tacos
1 (24 ounce) package parfried frozen catfish fillets (or other fish of choice)
2 Roma tomatoes, seeded and chopped
1/2 red onion, chopped
3 green onions, chopped
fresh cilantro, chopped
2 avocados, sliced
1 (4.25 ounce) can black olives
1 (8 ounce) package shredded cheese
1 (13 ounce) package whole wheat flour tortillas
chipotle cheddar dressing

Prepare the fish by baking according to package directions. While the fish is baking, chop the tomato, green onions, red onions, cilantro, and avocado.
Warm the tortillas according to package directions. Tear the baked fish in pieces. Place fish pieces on a warmed tortilla, then dress with the chopped vegetables, cheese and chipotle dressing as desired. Serves 4.


We used Schwan's catfish fillets that were nice and crispy and baked in 25 minutes. They need to be torn in pieces for the tacos.


Add the chopped vegetables as desired to the taco. I would have added some spinach too, but it was late and we had to go with what was in the refrigerator!


This is the dressing we used, and it is super for fish tacos.


This meal was on the table in only about 30 minutes; it was fast, healthy and delicious.




This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Mrs Happy Homemaker Makin You Crave Monday 
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Beyer Beware Hunk of Meat Mondays 
Jam Hands Recipe Sharing Monday
This Chick Cooks These Chicks Cooked
Miz Helens Country Cottage Full Plate Thursday
I have been away from home for a couple of days with my daughter Angela. We drove to Tulsa on some business on Thursday, then got back to Little Rock late Friday just in time to prepare dinner for the family. We made these Easy Fish Tacos, and had a tasty dinner that the children loved on the table in a very short time.



Easy Fish Tacos
1 (24 ounce) package parfried frozen catfish fillets (or other fish of choice)
2 Roma tomatoes, seeded and chopped
1/2 red onion, chopped
3 green onions, chopped
fresh cilantro, chopped
2 avocados, sliced
1 (4.25 ounce) can black olives
1 (8 ounce) package shredded cheese
1 (13 ounce) package whole wheat flour tortillas
chipotle cheddar dressing

Prepare the fish by baking according to package directions. While the fish is baking, chop the tomato, green onions, red onions, cilantro, and avocado.
Warm the tortillas according to package directions. Tear the baked fish in pieces. Place fish pieces on a warmed tortilla, then dress with the chopped vegetables, cheese and chipotle dressing as desired. Serves 4.


We used Schwan's catfish fillets that were nice and crispy and baked in 25 minutes. They need to be torn in pieces for the tacos.


Add the chopped vegetables as desired to the taco. I would have added some spinach too, but it was late and we had to go with what was in the refrigerator!


This is the dressing we used, and it is super for fish tacos.


This meal was on the table in only about 30 minutes; it was fast, healthy and delicious.




This recipe was shared with:
Frugal Antics of a Harried Homemaker Your Recipe My Kitchen
Mrs Happy Homemaker Makin You Crave Monday 
Make Ahead Meals for Busy Moms Melt in Your Mouth Monday
Beyer Beware Hunk of Meat Mondays 
Jam Hands Recipe Sharing Monday
This Chick Cooks These Chicks Cooked
Miz Helens Country Cottage Full Plate Thursday
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