Cheesy Stuffed Mushrooms and Jalapeños

So, yesterday was pretty awesome.

Here are some of my fave things from the Superbowl.

  1. The food. Duh.
  2. The half time show. I don’t care what anyone says, Madonna fricken rocked it. It was the most entertaining half time show I’ve seen in a REALLY long time.
  3. The VW dog commercial.
  4. Ahmad Bradshaw’s touchdown. I was totally confused at first and then someone pointed out that he was trying to use more time.
  5. THE GIANTS WON!

In case you were wondering, I didn’t make a dessert for the Superbowl party we went to.

Shocking, right?

But you can’t really go wrong with cheese and bacon.

What was your favorite part of the Superbowl? 

Cheesy Stuffed Mushrooms and Jalapeños

Ingredients

  • 1 head garlic, roasted
  • 8 oz. white button mushrooms, stems removed
  • 10 jalapeños, seeds and ribs removed, sliced in half lengthwise
  • 1 cup Greek yogurt
  • 1 cup Feta cheese
  • 6 slices bacon, fried or baked and crumbled
  • ¼ cup Parmesan cheese, grated, divided
  • ¼ cup bread crumbs
  • ¼ teaspoon red pepper flake

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Squeeze garlic into a medium bowl and mash with a fork. Add Greek yogurt, Feta cheese, bacon, and 3 tablespoons Parmesan cheese. Stir until just combined.
  3. In a separate bowl, combine 1 tablespoon of Parmesan cheese, bread crumbs, and red pepper flakes. Set aside.
  4. Stuff mushrooms and jalapeños with cheese mixture. Top mushrooms and jalapeños with bread crumb mixture.
  5. Place on foil lined baking sheet and bake for 10 minutes.
  6. Remove mushrooms from baking sheet and bake jalapeños for 10 more minutes.
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Blueberry Cheesecake Pudding Pie

Today is the Superbowl.

The New York Giants vs. The New England Patriots.

Since my hubby is a Giants fan AND my NFL boyfriend is a Giant, I will be cheering for the G-Men.

I believe in you Eli. (And JPP. And Victor Cruz. And Lawrence Tynes.)

GO BIG BLUE!

Blueberry Cheesecake Pudding Pie

Ingredients

  • Blueberry sauce
  • 1 pint blueberries
  • ¼ cup water
  • 1 tablespoon granulated sugar
  • ¾ teaspoon vanilla
  • ¼ teaspoon lemon juice
  • Crust
  • 2 cups vanilla cream sandwich cookie crumbs (16-17 cookies)
  • 1 tablespoon granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Filling
  • 2 (3.9 oz) packages cheesecake pudding mix
  • 2 ¾ cups whole milk
  • ½ cup blueberry sauce (recipe below)
  • Topping
  • 1 (8oz.) package cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon pure almond extract
  • 1 (8 oz.) tub whipped topping (such as Cool Whip)

Instructions

    For the blueberry sauce:
  1. Take half of the blueberries, mash them until desired consistency and set aside.
  2. Heat water and sugar over medium high heat, stirring occasionally until sugar has completely dissolved. Add all blueberries, vanilla and lemon juice.
  3. Reduce heat to medium low and cook for about 3 minutes, stirring occasionally. Remove from heat and let cool before serving.
  4. For the pie:
  5. Preheat oven to 350 degrees Fahrenheit.
  6. In a medium bowl, combine cookie crumbs, sugar, and butter. Press crumb mixture onto the bottom and a little up the sides of a 9-inch spring form pan. Bake for 8-10 minutes. Cool completely on wire rack.
  7. In a medium bowl, add cheesecake pudding mix, and milk. Whisk for about 2 minutes. Fold in blueberry sauce. Pour pudding mixture over crust. Put in refrigerator.
  8. In a large bowl add cream cheese, sugar, and almond extract. Beat with hand mixer until smooth. Gently fold in whipped topping. Remove pie from refrigerator and carefully spoon mixture over pudding. Refrigerate for at least 4 hours or until set.
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