Crab Stuffed Mushrooms

Long time no post! It’s been over a month since I have posted last, and I can’t promise any more regularity. I don’t cook very often, as we live with Brandon’s family at the moment. I had started the blog as a catch all for recipes, (wedding) craft stuff, fashion, etc. However, I don’t do… any of that stuff anymore. I had to leave my job during the move, and despite my hardest efforts, I haven’t been able to get hired anywhere yet. So I don’t even get out of my PJs most days.

But! I did get a craving for my mom’s stuffed mushrooms this weekend. I hate crab and when I think about portabella mushrooms for too long I get sick (even though I love mushrooms), so I obviously have to be in a specific mood for these mushrooms. I spent way too much on the ingredients because I must live in a food desert now, and I ended up throwing most of them away because one woman can only eat so many stuffed mushrooms! But this is a treasured recipe, so I have to share it!

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Crab Stuffed Mushrooms

You’ll need:

  • 1-2 packages of portabella mushrooms ( I use the baby bella size)
  • 1 package of imitation diced crab
  • 1 block cream cheese, softened
  • ½ cup mozzarella cheese
  • 1 cup finely diced onion
  • Handful of parmesan cheese
  • 1-2 tablespoons dill weed

You will:

  • Set the oven to 350 degrees
  • Put softened cream cheese in a bowl and mix it up
  • De-stem and use a damp paper towel to wipe off the mushrooms. Don’t rinse them under water!
  • Get a cookie sheet or a cake pan handy. I always put my destemed and cleaned mushrooms on the cookie sheet while I prep!
  • Keep a few stems and dice them finely, adding them to the cream cheese in the bowl
  • Add the mozzarella cheese, onion and dill into the bowl
  • Dice the crab as small as you can/want and then add it to the bowl
  • Mix everything together
  • Fill the mushrooms with heaping spoonfuls of the mixture
  • Sprinkle the parmesan cheese over top of the mushrooms
  • Once all the mushrooms are on the cookie sheet and filled, pour a tiny bit of water along the bottom of the pan
  • Cook for 15-20 minutes
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Buffalo Chicken Dip

I’m really late to this buffalo chicken dip train, but at least I’ve finally hopped on! This was one of the dishes we had this weekend with our finger-food frenzy meal. My mom was like, “Hey have you heard/seen any recipes for buffalo chicken dip?” And I was like, “THE INTERNET LOVES THAT STUFF!”. So we made it & I’m in love. It’s all I think about. I dream about this dip. I dream of myself lounging on a chair with Michael Fassbender feeding me this dip… because Michael Fassbender is a gentleman who feeds his lady amazing buffalo dip.

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Buffalo Chicken Dip

You’ll need:
– 1 package of cream cheese, softened
– ½ cup buffalo hot sauce (Franks is the best!)
– ½ cup ranch dressing
– 2 cups shredded cooked chicken (about 3 breasts)
– ½ cup shredded cheese

You will:
– preheat oven to 350 degrees
– combine all ingredients in a baking dish
– bake for 20 minutes, or until heated through; stir

That’s it! Oh, and when Michael Fassbender feeds me this dip, he does it on some tortilla chips. This dip is perfect for every day eats, but it is defiantly a good party food! We don’t do sports, but I can see why this is a football party dish. Instead of serving this while watching a sport I don’t understand, I can totally see me making this for Brandon (YOU THOUGHT I WAS GONNA SAY MICHAEL FASSBENDER) and binging out watching some Netflix movies or playing some video games.

However you enjoy your dip… and more importantly, with whomever you enjoy your dip with… this stuff is what dreams are made of.

Veggie Pizza Cups

The first time my mom made veggie pizza, I was apprehensive. Vegetables? Ew! A few years have passed since then and I love veggies of all shapes and sizes. Veggie pizza is one of my favorite finger food type dish that she makes, however, it can be so messy! This weekend Brandon, me, and my mom all had a day off and my mother and I decided to cook nothing but finger foods! We had a feast for kings! I knew I wanted veggie pizza, but I wanted something more convenient and easier to eat.

I did a quick google search and found the recipe we used as inspiration for our veggie pizza cups. My mom does not follow recipes and hates listening to cooking rules (maybe it’s because she is used to being the boss and not listening to anything anyone says… or maybe it’s just because she’s a mom). We used this recipe as a base, but the recipe below is modified to make the cups a quick and easy bake that keeps all your toppings from falling off!

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Veggie Pizza Cups

You’ll need:
– 1 package of crescent rolls
– 1 package of cream cheese, softened
– 1 cup sour cream
– 1 package of powdered ranch dressing mix
– ½ teaspoon garlic powder
– chopped veggies of choice (we use carrots, cucumbers, cauliflower, broccoli and tomatoes)
– shredded cheese (we just use cheddar!)

You will:
– preheat your oven to 350 degrees farenheit
– cut the crescent roll into sections
– press the sections into the bottom of a greased muffin tin to make little cups. be careful not to over make the cups or you won’t be able to put any of the mix and toppings in.
– bake for 10-12 minutes or until they turn a golden brown color
– in a small or medium sized bowl, beat your softened cream cheese and then add sour cream, ranch mix, and garlic powder until it is mixed together well
– chop up your veggies to the size you prefer
– let the cups cool for a few minutes once they’re out, then spoon the ranch mix in the cups
– fill the cups with the veggies and cheese
It took us a minute to figure out how to make the cups. Just experiment! Figure out what works best for your cup-making abilities. Also, when you’re spooning the ranch mix in make sure you don’t overfill. We left a little bit of an indentation in the middle so we could put the veggies in and they wouldn’t fall out.

We still had a lot of the mix left out, so you could double the recipe by just getting another pack of crescent roll. Since we didn’t have any more crescent rolls left, we used tortillas and spread the mix out and sprinkled the leftover cheese and veggies and rolled them up. We got 3 veggie tortilla roll ups out of it (and we really slathered the ranch mix on), so that should give you an indication of how much is left over! I would recommend actually using two packs of the crescent rolls. I know the next time we make these (and believe me, we will) I’m going to get two packs of crescent rolls.

Just a FYI- while writing this I got an insane craving for the veggie cups and texted my mom to see if she had any leftovers for me to come steal… nope… all the veggie pizza is gone. GUESS WE GOTTA MAKE ANOTHER BATCH, FOLKS!

And another FYI- go to my husband (and occasionally my) YouTube account! We do a bunch of videos, but are starting a movie review thing-y. Our first review is out and needs eager eyes to watch it.