Italian Stuffed Mushrooms
2 Tbsp. Italian Garlic Bread Seasoning
8 oz. softened cream cheese
2 packages fresh mushrooms, cleaned and stemmed, stems reserved
2 Tbsp. breadcrumbs
1/2 cup shredded Italian blend cheese
Combine first 2 ingredients and blend well. Chill 2 hours. Chop mushroom stems and toss with breadcrumbs. Add to cream cheese mixture. Spoon mixture into mushroom caps and place on greased baking pan. Sprinkle with cheese. Place under broiler for 10-12 minutes or until cheese is melted. Makes 6-8 servings.
Spinach Filled Fillo Cups
3 Tbsp. Spinach & Herb Dip Mix
8 oz. crumbled feta cheese
1 large egg; beaten
2 packages pre-made fillo shells
14.5 oz. can diced petite tomatoes, drained
Combine the first 3 ingredients until well blended. Place the fillo shells on a cookie sheet. Fill each cup with the mixture. Bake in the oven at 400° for 6-8 minutes. Top each with tomatoes. Makes 30 servings.
Cranberry Tangerine Mixer
1.5 oz. Cranberry Tangerine Drink Mixer
1.5 oz. vodka
6 oz. ginger ale
Combine ingredients and mix well. Pour over ice and enjoy.
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