Stuffed Mushrooms

Stuffed Mushrooms

1 pound whole mushrooms (white or baby portabellos are fine)

1/2 cup cooked bacon

1 teaspoon minced garlic

1/2 cup bread crumbs

dash oregano

dash parsley

dash basil

dash salt

1/2 cup cream cheese, softened

2 tablespoons Parmesan cheese

Clean mushrooms, remove stems from mushrooms, chop stems and set aside. Arrange mushrooms, bottoms up in a baking dish. In medium saucepan over medium heat, mix together chopped mushroom stems, bacon, garlic and bread crumbs. Slowly cook and stir 5 to 7 minutes, or until bread crumbs start to brown. Remove from heat and allow to cool a little.

Mix cream cheese and parmesan cheese into mushroom stem mixture.

 Stuff into mushroom caps.

Stuff into mushroom caps. Bake stuffed mushrooms in 350 degree oven for 20-25 minutes or until stuffing is lightly browned.

Chili Con Queso Dip

Chili Con Queso Dip

1 pound Velveeta
4 ounces sour cream
1 cup salsa


Melt cheese in double boiler or microwave, stirring often. Add sour cream and salsa and stir thoroughly. Briefly reheat to serving temperature. Serve with tortilla chips. Add milk as needed to keep from getting too thick.

Layered Taco Dip

Layered Taco Dip

8 ounces cream cheese, softened
8 ounces sour cream
8 ounces taco sauce (or picante)
shredded lettuce
chopped or diced tomato
shredded cheddar or Mexican blend cheese
1 bag tortilla chips


Blend cream cheese and sour cream until smooh. Spread into bottom of 9x13 dish. Layer taco sauce over sour cream, then lettuce, tomato, and cheese. Serve with tortilla chips. You can make the cream cheese mixture ahead but do not add the other parts until the party as the lettuce and cheese will get soggy.