Mushroom Bacon Toasties

Mushroom Bacon Toasties are a delicious appetizer made with mushrooms, bacon, a herb cream cheese mixture on cocktail rye toast and topped with Parmesan cheese.  Enjoy these with a great bottle of wine at your next party!!!  The Velvet Palate has paired this appetizer with the 2004 Legon Reserva.  You can click here for their wine tasting notes and information on this wine.

These are definitely worth the effort!  They can be made ahead and flash frozen to use later – or bake now and enjoy!  

Click the link to view the YouTube How-to Tutorial for this recipe:   Mushroom Bacon Toasties 

 

Mushroom Bacon Toasties
 
Recipe type: Appetizer
Ingredients
  • 20 cocktail size rye bread slices
  • 4 tablespoons melted butter
  • 8 oz cream cheese, softened
  • ½ teaspoon Herb de Provence
  • ½ teaspoon garlic salt
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons butter
  • 8 ounces fresh mushrooms, finely chopped
  • 3 slices bacon, cut into small pieces
  • ¼ cup onion, finely chopped
  • 2 tablespoons Heinz 57 sauce
  • 4 tablespoons shredded Parmesan cheese
Instructions
  1. Brush both sides of the cocktail size rye bread with the 4 tablespoons of meted butter. Bake ate 350 degrees for 5 to 6 minutes. Remove from oven and let cool.
  2. Blend the cream cheese, Herbs de Provence, garlic salt and chopped fresh parsley together and spread evenly on the cooled toasties.
  3. Melt the remaining 3 tablespoons of butter in a skillet. Add the mushrooms, bacon and onions and saute until mushrooms release liquid and the bacon is cooked. Add the steak sauce. Divide mixture among the toasties.
  4. Sprinkle with cheese.
  5. At this point you can flash freeze to bake later or bake at 350 degrees for 8 to 10 minutes or until bubbly.
  6. Enjoy!

Ingredients:

20 cocktail rye bread slices

4 tablespoons melted butter

8 ounces cream cheese, softened

1/2 teaspoon Herbs de Provence

1/2 teaspoon garlic salt

2 tablespoons chopped fresh parsley

3 tablespoons butter

8 ounces fresh mushrooms, finely chopped

3 slices bacon, diced

1/4 cup onion, finely chopped

2 tablespoon Heinz 57 sauce

4 tablespoons shredded Parmesan cheese

Brush both sides of the miniature rye bread with melted butter.  Bake 5 to 6 minutes at 350 degrees.  Remove from oven and let cool.

Blend the softened cream cheese, Herbs de Provence, garlic salt and chopped fresh parsley together and spread evenly on the toasties.

Spread evenly on the cooled rye toasties.

Melt butter in skillet.  Add mushrooms, bacon ( I use kitchen scissors to easily dice the bacon ), and onions and saute until the mushrooms release their liquid and the bacon is cooked.  

Add the steak sauce.

Divide mixture among the toasties.

Sprinkle with the Shredded Parmesan cheese.

At this point you can flash freeze to bake later or bake now at 350 degrees for 8 to 10 minutes or until bubbly.

Remember, “Let’s make life special  by sharing great food with our family and friends. Enjoy!”

 

 

Quick Chicken Corn Chowder

Fall is in the air and it’s time to get a big pot of Quick Chicken Corn Chowder simmering on the stove!   

Chowder is typically a thick, rich soup that is made with cream.  This Quick Chicken Corn Chowder is chocked full of vegetables and meat to make a delicious and warming meal on a chilly Fall or Winter evening.  You can have this on the table in less than 30 minutes—-that’s less time than it takes to get a carry-out pizza!   

To view the complete video recipe, click here:   http://youtu.be/OKAjAlvFRPE

To print the recipe with all of the how-to photos, click here:  Quick Chicken Corn Chowder

Ingredients:

2 tablespoons butter

1/4 cup chopped onions

1/4 cup chopped celery

1 jalapeno pepper, seeded and chopped or 2 tablespoons canned chopped jalapeno peppers ( not pickled)

2 tablespoons flour

3 cups milk

2 cups chopped deli rotisserie  chicken

1 1/2 cups frozen corn

1 can cream style corn

1 teaspoon thyme

1/4 teaspoon ground red pepper

1 /8 teaspoon salt

Melt butter in a large soup pot over medium heat.  Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.

Add flour; cook 1 minute, stirring constantly.  

Stir in milk and blend well.  Add remaining ingredients.  Bring to a boil.  Reduce heat and simmer 5 minutes.

Serve up a big steaming bowl of Quick Chicken Corn Chowder topped with crumbled pieces of my Microwaved Bacon ( See Success Secret under a separate post).

Remember — Let’s make life special by sharing great food with our family and friends!  Enjoy!

 Happy Fall…Y’all!


Quick Chicken Corn Chowder
 
Recipe type: Soups
Serves: 4
Ingredients
  • 2 tablespoons butter
  • ¼ cup chopped onions
  • ¼ cup chopped celery
  • 1 jalapeno pepper, seeded and chopped OR 2 tablespoons canned chopped jalapeno peppers ( not pickled )
  • 2 tablespoons flour
  • 3 cups milk or a combination of milk and half and half
  • 2 cups chopped deli rotisserie chicken
  • 1½ cup frozen corn
  • 1 can cream style corn
  • 1 teaspoon thyme
  • ¼ teaspoon ground red peppers
  • ⅛ teaspoon salt
Instructions
  1. Melt the butter in a large soup pot over medium heat. Add onion, celery and jalapeno; cook for 3 minutes or until tender, stirring frequently.
  2. Add flour; cook 1 minute, stirring constantly.
  3. Stir in milk and remaining ingredients.
  4. Bring to boil; reduce heat and simmer for 5 minutes.
  5. Enjoy!

Crab Cake Lunch on Kaanapali Beach

What could be better than a crab cake lunch on Kaanapali Beach?

Next week I will feature my Crab Cake recipe with the trick I use to keep the crab cakes from falling apart when I cook them.  Crab cakes are really very easy to make and you can either use fresh crab or canned crab.  My recipe uses canned crab since it’s not always easy to buy fresh crab.   

Here are the wonderful crab cakes I had for lunch on Kaanapali Beach.  I like how they served them on wilted fresh spinach and I’ll be using that same idea when I feature my Crab Cake recipe next week.  I also liked the grilled lemon half as an extra nice touch…

Here are some pictures of my beautiful walk along Kaanapali Beach….

 

I think a trip to Maui is really a trip of a lifetime!  The beauty is abundant.  Walks along the pristine beaches are invigorating and there is so much to enjoy in the nature around us.  Kaanapali Beach has a lot to offer in not only beauty but also things to do.  You can stay busy every minute if you want to.  The Westin has scenic helicopter tours, hiking trips, shopping tours plus much more.   I have decided not to do a lot of the tours and activities.  I just want to soak up some relaxation while I am here.  

Remember — Let’s make life special by sharing great food with our family and friends!

Rib Eye Peppercorn Steaks with Brandy Sauce

Rib Eye Peppercorn Steaks are super easy to make in less than 10 minutes.  The steaks are lightly pressed with crushed peppercorns and then sauteed quickly in butter and oil.  Then you combine white wine, lemon juice and a little brandy in the pan drippings for the sauce.  So easy and so good!   

 

Rib Eye Peppercorn Steaks
 
Prep time
Total time
 
Recipe type: Main Dish
Ingredients
  • 2 tablespoons peppercorns
  • 2 to 4 rib eye steaks
  • 3 to 4 tablespoons oil
  • ¼ cup butter
  • ½ cup white wine
  • 2 tablespoons brandy
  • little lemon juice
  • salt and pepper to taste
Instructions
  1. Crush the peppercorns and press well into steaks using a wooden spoon.
  2. Heat oil and butter in pan, add half the butter. When foaming, saute steaks 4 to 6 minutes on each side, depending on the thickness of the steaks and how done you like them. Add remaining butter if needed.
  3. Remove to heated platter to keep warm.
  4. Add wine, brandy and lemon juice to the drippings in the pan and bring to a boil. Season with salt and pepper.
  5. Pour the sauce over the steaks. Serve at once.

Ingredients:

2 tablespoons peppercorns

2 to 4 rib eye steaks

3 to 4 tablespoons oil

1/4 cup butter

1/2 cup white wine

2 tablespoons brandy

little lemon juice

salt and pepper to taste

Crush the peppercorns and press well into the steaks using a wooden spoon.  You can crush the peppercorns as I am doing, or put them in a Zip lock bag and pound with the flat side of a meat mallet.

Heat oil in pan, add half the butter.  When foaming, saute steaks 4 to 6 minutes on each side, depending on the thickness of the steaks and how well done you like them.  Add remaining butter if needed.

Remove to a heated dish to keep warm.  Add wine, brandy and lemon juice to the pan and bring to a boil.  Season with salt and pepper.

Pour the sauce over the steaks.  Enjoy!

 

 

Video: Rib Eye Peppercorn Steaks





Rib Eye Peppercorn Steaks are lightly pressed with crushed peppercorns, sauteed in butter and oil and then splashed with white wine, lemon juice and brandy

Sinful Hot Fudge Sauce Recipe

Here is an almost instant hot fudge sauce recipe that’s homemade!  Try it over ice cream or pound cake for a super simple chocolate treat!


Sinful Hot Fudge Sauce
 
Cook time
Total time
 
Ingredients
  • 8 ounces of semisweet chocolate squares
  • 14 ounces sweetened condensed milk
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt
Instructions
  1. Cut chocolate into chunks. Place in a microwave-safe bowl.
  2. Add sweetened condensed milk and mix well.
  3. Microwave on high for 3 minutes to soften the chocolate.
  4. Stir mixture with a wooden spoon until the chocolate is melted. Stir in vanilla extract and sea salt.
  5. Serve hot.

Watch the video tutorial here

Video: Sinful Hot Fudge Sauce Recipe


This Sinful Hot Fudge Sauce recipe is delicious served over ice cream or pound cake! This only three main ingredients it is so easy to make!

Ingredients:

8 ounces semi sweet chocolate squares

14 ounces sweetened condensed milk

2 teaspoons vanilla extract

1/4 teaspoon sea salt

Directions:

Cut the chocolate into chunks. Place in a microwave safe bowl.

Add the sweetened condensed milk and stir well.

 

Microwave for 2 to 3 minutes on high.  Remove from the microwave and stir to mix.  Serve hot.

Remember  “Let’s Make Life Special by sharing great food with our family and friends!  Enjoy!”

 

Cookie Dough Cheesecake Pie

Cookie Dough Cheesecake Pie is rich and creamy–full of chocolate chips. This chocolate chip cheesecake recipe is sure to please your whole family!   If you love to eat cookie dough right out of the bowl, then this pie is for you!  We use refrigerated chocolate chip cookie dough for the crust so this is a snap to make.  It actually improves with a day or two in the refrigerator so this is a great make ahead dessert.  


Cookie Dough Cheesecake Pie
 
Recipe type: Dessert
Ingredients
  • 16 ounce package refrigerated Ultimate chocolate chip cookies, softened
  • 16 ounces cream cheese, softened
  • 2 eggs, beaten
  • ½ cup sugar
  • 5 chocolate covered toffee candy bars, coarsely crushed and divided
Instructions
  1. Press cookies into an ungreased 9 inch pie plate to make crust.
  2. In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars; pour into cookie dough crust.
  3. Bake at 325 degrees for 30 to 35 minutes.
  4. Remove from oven and sprinkle with remaining 2 crushed candy bars. Cool completely. Chill until ready to serve.
  5. You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream and hot fudge sauce.

 

 

 

Directions:

Press cookie dough into an ungreased 9 inch pie plate to make crust.

In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars;  pour into cookie dough crust.

Bake at 325 degrees for 30 to 35 minutes.  Sprinkle with remaining 2 crushed candy bars.  Cool completely.  Chill until ready to serve.  This pie is even better after 2 days in the refrigerator so it is a great make ahead recipe.

You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream.

 

 

 

 

Video: Cookie Dough Cheesecake Pie


Looking for easy pie recipes? This Chocolate Chip Cookie Dough Cheesecake couldn’t be easier!

Italian Roasted Fingerling Potatoes Recipe

Here is an easy fingerling potatoes recipe that’s sure to impress your guests!  You can have this fingerling potatoes recipe in the oven in 5 minutes…What could be easier?

 

 

Italian Roasted Fingerling Potatoes with Herbs
 
Recipe type: Side Dish
Serves: 2
Ingredients
  • 1 pound fingerling potatoes
  • 1 tablespoon Herbs de Provence, plus extra for garnish
  • 3 cloves garlic, minced
  • ¼ cup extra virgin olive oil, plus extra for drizzling
  • Salt and pepper
Instructions
  1. Put the potatoes in a large bowl. In a small bowl, whisk together the herbs, garlic and oil until blended and then pour over the potatoes.
  2. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a large baking dish, spacing them evenly apart.
  3. Roast the potatoes until they are tender and golden, about an hour, turning them occasionally while roasting.
  4. Transfer the roasted potatoes to a platter and drizzle with extra virgin olive oil and sprinkle with additional Herbs de Provence, if desired.

Ingredients:

1 pound fingerling potatoes

1 tablespoon Herbs de Provence, plus extra for garnish

3 cloves garlic, minced

1/4 cup extra virgin olive oil, plus extra for drizzling

salt and pepper

Directions:

Put the potatoes in a large bowl.  In a small bowl, whisk together the herbs, garlic and oil until blended and then pour over the potatoes.

Sprinkle generously with salt and pepper and toss to coat.  Transfer the potatoes to a large baking dish, spacing them evenly apart.

Roast the potatoes until they are tender  and golden, about an hour, turning them occasionally while roasting.

Transfer the roasted potatoes to a platter and drizzle with extra virgin olive oil and sprinkle with additional Herbs de Provence, if desired.

To download the printable recipe with how to photos, click here:    Italian Roasted Fingerling Potatoes with Herbs 

Video: Roasted Fingerling Potatoes Recipe


Roasted Fingerling Potatoes are an easy side dish that your family will love!

Fabulous Fish

Looking for some really quick and easy fish recipes?  This recipe delivers!


Can you believe it?  This fish microwaves in 10 minutes!  It’s shown here with my Roasted Fingerling Potatoes and Roasted Asparagus.  

 

 

Fabulous Fish
 
Recipe type: Main Dish - Fish
Serves: 3 to 4
Ingredients
  • 1 pound white fish fillets, thawed
  • 4 tablespoons melted butter
  • 2 green onions, sliced
  • 8 ounce package fresh mushroom slices
  • 1 can Cream of Celery soup
  • ½ teaspoon Italian Seasoning
  • ½ cup Italian style or plain breadcrumbs
Instructions
  1. Arrange fish in a 12 X 8 X 2 oblong baking dish.
  2. Top with 2 tablespoons of the melted butter, onions, mushrooms, soup and seasonings.
  3. Cover with plastic wrap. Microwave on HIGH for 10 minutes.
  4. Mix remaining melted butter into the breadcrumbs and sprinkle over the fish.

Ingredients:

1 pound of white fish fillets, thawed

4 tablespoons of melted butter

2 green onions, sliced

8 oz package of fresh sliced mushrooms

1 can Cream of Celery soup

1/2 teaspoon Italian Seasoning

1/2 Italian or plain breadcrumbs

Directions:

Arrange the fish fillets in a 12 X 8 X 2 baking dish.

 

Top with butter, onions, mushrooms, soup and seasonings.

 

Cover with plastic wrap.  Microwave on HIGH for 10 minutes.

 

Top with buttered breadcrumbs and serve.

 

Enjoy! 

To download the printable recipe with how to photos, click here:      Fabulous Fish

How is the BEST way to quickly thaw frozen fish fillets?  Check out my success secret:  Thawing Fish Quickly  

   

Video: Fabulous Fish

   
   
           
   

    Looking for easy fish recipes?  This delicious fish recipe microwaves in 10 minutes!

 

 

YouTube Bloopers July 2012

Here are some of the bloopers that were “cut” from the YouTube videos in July…Max the Yorkie…plastic wrap tangle…Enjoy!

 

http://www.youtube.com/watch?v=e3gcKnM2jr4&feature=plcp

 

Hamburger Quiche

You can have this ready for the oven in about 10 minutes and it bakes in 35 to 45 minutes.  I use a frozen deep dish pie crust for convenience.  Your family is going to love this!  You may want to make two and freeze one for later.  Enjoy!

 

To view the complete video recipe, click here:    http://youtu.be/k_dfffcL_3Q

 

Hamburger Quiche
 
Cook time
Total time
 
Recipe type: Main Dish
Serves: 4
Ingredients
  • 9 inch deep dish frozen pie shell
  • ½ pound ground beef
  • ½ cup real mayonnaise
  • ½ cup milk
  • 2 eggs, beaten
  • 1 tablespoon cornstarch
  • ¼ cup chopped green pepper
  • ¼ cup chopped green onion
  • 1½ cups shredded cheddar or Swiss cheese
  • Salt and pepper
Instructions
  1. Brown the ground beef and drain.
  2. Mix mayonnaise, milk, cornstarch and eggs.
  3. Stir in meat, cheese, onion and pepper.
  4. Pour into unbaked frozen deep dish pie shell. Place on a cookie sheet and bake at 350 degrees for 35 to 45 minutes or until center is set.

Ingredients:

9 inch frozen deep dish pie shell

1/2 pound ground beef

1/2 cup mayonnaise

1/2 cup milk

2 eggs, beaten

1 tablespoon cornstarch

1/4 cup chopped green pepper

1/4 cup chopped green onion

1 1/2 cups shredded cheddar or Swiss cheese

Salt and pepper

 

Brown the ground beef and drain.

Mix mayonnaise, milk, cornstarch and eggs.  Stir in meat, cheese, green onion and green pepper.  Add salt and pepper.

Pour into unbaked pie shell.  Place on a cookie sheet and bake at 350 degrees  for 35 to 45 minutes or until center is set.

Serves 4 to 6

 

Enjoy!

(Shown here with my Spinach and Raspberry Salad)  Yum!

To download printable recipe with how-to photos, click here:     Hamburger Quiche

 

 

Make Life Special
2 Cypress Rd Litchfield, IL 62056 US
Phone: 217-556-8297 Website: http://www.makelifespecial.com