Crab Stuffed Mushrooms

 My Crab Stuffed Mushrooms

 This is one of my most requested recipes when I have a get together for the holidays.  They only last a few minutes because they are the first appetizer everyone runs too.  These aren't just any stuffed mushroom cap. These are stuffed with the same mixture I make my Maryland Crab Cakes with. OMG they are so delicious! 

Crab Stuffed Mushrooms

1/2 pound lump crab meat

1 large egg 

1/4 cup mayonnaise

1 1/2 teaspoon Dijon mustard

1 1/2 teaspoon Old Bay Seasoning

1 teaspoon lemon juice

1/2 teaspoon Worcestershire sauce

1/4 teaspoon of  salt

1/2 cup fine breadcrumbs made from white bread

1 tablespoon chopped parsley

Topping

1/2 cup breadcrumbs 

1 tablespoon melted butter

2 teaspoons chopped parsley

You can choose whatever mushroom you like. Both Baby Portabella and White Button mushrooms work very well.  Do not wash or rinse the mushrooms. Simply wipe them with a clean damp cloth and remove the stems.  Set aside. 

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or spray with non-stick spray.  Drain crab meat and put it in a bowl and set aside.

In a another small bowl, whisk the egg, mayo, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crab meat and breadcrumbs and mix with hands lightly without breaking up too many lumps. Mixture will be somewhat wet. 

Stuff each mushroom with the mixture making a small mound on the top. 

Next make your topping of buttered bread crumbs. Pour panko in a bowl and add melted butter and parsley.  Mound the breadcrumbs on top of each mushroom cap. 

Bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.















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Raspberry Pecan Thumbprint Cookies

I love this little cookie.  They are easy to make and easy to love.  They are on my holiday table every year but who says they are just a holiday cookie?  I make them all year round and fill the centers with different jellies to change them up a bit. They call for a few simple ingredients you've likely got on hand, they're super-easy to make whenever you want a delicious cookie! 

Raspberry Pecan Thumbprint Cookies

1 cup unsalted butter, room temperature
½ cup granulated sugar
3 large egg yolks
1 tsp. vanilla extract
2 ½ cups all purpose flour 
2 teaspoons cornmeal
¼ teaspoon salt
¼ cup finely chopped pecans 
½ cup raspberry jam

Preheat oven to 350 degrees. Line baking sheets with parchment paper.  With electric mixer, beat butter and sugar until smooth. Beat in egg yolks and vanilla.

In a bowl, combine flour, cornmeal, nuts and salt and gradually add to butter mixture until blended (dough will come together). 

Pinch off the dough and roll dough into 1-inch balls. Place 2 inches apart on parchment-lined cookie sheet. Press centers of each down with your thumb or end of wooden spoon and bake for 16 to 18 minutes.  Spoon 1 teaspoon jam into each indentation.

Cool on rack for 1 minute, then cool completely.

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Beef and Caramelized Onion Pin Wheels

Beef and Caramelized Onion Pin Wheels 

 

 

 

 

 

 

 

  

 

One of my favorite recipes because its so easy to make and so dang delicious!  If you’re a fan of caramelized onions you will go nuts over these.  The onion is as sweet as candy and the perfect match for beef.  I can’t even explain how fantastic this recipe is…I’m actually at a loss for words.  Guess you’ll have to try it and see for yourself.  Let me know what you think.

 

 

 

 

 

 

 

 

 

 

Beef and Caramelized Onion Pin Wheels

¼ cup butter, (half stick)

1 very large Vidalia or sweet onions, thinly sliced

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper

Flour for sprinkling on the work surface

2 can of Pillsbury crescent dough sheets

Provolone cheese

1 pound of thin sliced roast beef (or use shaved)

½ stick butter (1/4 cup)

½ teaspoon salt

1 teaspoon parsley, finely chopped 

1 teaspoon Italian seasoning

 

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with cooking spray. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large skillet over medium-high heat, melt butter. Add onions and sugar and cook, stirring occasionally, until the onions begin to soften and brown (about 5  minutes). Add salt and pepper and reduce heat to medium.  The more they cook, the sweeter they get.

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

Continue cooking, stirring occasionally, until onions are soft and caramelized (10 to 15 more minutes). Remove from heat and let cool to room temperature.

 

Sprinkle a little flour on your work surface or use parchment paper.  Remove the crescent rolls from both cans and combine together. You can put the sheets side by side or you can put them together in a ball and roll it out to a large rectangle a little less than the size of your baking pan. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top the dough with provolone cheese, covering the entire surface. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next lay the roast beef on top of the cheese making sure you cover it from end to end.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Then add your caramelized onions.

 

 

 

 

 

 

 

 

 

 

 

  

  

 

 

 

Roll up the dough in a log.  You can start with the long edge or roll from the shorter end.  The shorter end will give you a much larger pinwheel and less pieces.  The longer end will give you smaller but more pinwheels.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish.  If you get less rolls that’s okay as long as they are all uniform in size.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 45 minutes, or until the dough is golden brown.  If you dough starts to look too dark, cover with a sheet of foil and finish baking.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the roast beef pinwheels are almost done baking, prepare the topping. In a small, microwave-safe bowl, melt the butter. Stir in the salt, parsley and Italian seasoning. Brush the butter over the warm rolls. Serve with beef broth for Au jus.

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

  Roast Beef: If you buy roast beef from the deli, have it shaved or thinly sliced. You can also find it prepackaged.

 Onions:  I went with Vidalia onions for this recipe because they caramelize so well. Any sweet onion will do.

 Provolone Cheese: I used Provolone cheese  but you could use Swiss or Monterrey Jack.  I just like Provolone with steak subs.

 Crescent Roll Dough: You will need two cans of the crescent roll sheets to roll up all the flavors.  Make sure you use sheets but if you have to use the actual crescent rolls, make sure you pinch the seams.

 

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Ham and Cheese Drop Biscuits

 

Bisquick has come to my rescue me more times than I can count. I call it a godsend. Why mix up all those ingredients when you have them all waiting for in a box. That’s right….flour, sugar, baking powder, You just re-hydrate the Bisquick with milk and eggs, and you have the mix you need for pancakes, waffles, biscuits, even a cake.  That’s what I used this morning for my Ham and Cheese Drop Biscuits that I made with my leftover holiday ham.  Not a ton of measuring needed here…. Just scoop out your mix, add your liquid and you have most of your recipe put together.

Ham and Cheese Drop Biscuits

2 cups Bisquick 

1 cup sharp cheddar cheese 

2/3 cup milk or half and half 

1/4 cup finely diced ham

¼ cup melted butter 

1 tablespoon dried Parsley 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Dice your ham in small pieces. 

In a large bowl combine the Bisquick, cheese & ham. Slowly  add the milk and stir until all milk has been added and mixture is thick and combined. It will be gloppy but that’s what you want.

Using a ice cream scoop or a large spoon, scoop out approximately 2 tablespoon mounds onto prepared baking sheet.

  











  

Bake for 8-10 minutes or until cooked through and edges are just beginning to turn golden.  Remove from oven. 

  




















While they are still hot, brush melted butter all over the tops.   

Transfer them to a rack or a plate and allow to cool for a couple of minutes.





















Serve warm with butter.



















 


Lots of butter! 

So good with ham on the side and delicious with scrambled eggs!

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