Stuffed Mushrooms

Once we decided to make crab cakes for dinner, we began to brainstorm side dish ideas. After stumbling on a stuffed mushroom recipe we immediately agreed that this was what we wanted to make. We googled a few different recipes and decided to create our own recipe with foods we both love. We chose goat cheese, turkey bacon, olive oil, garlic powder, Italian seasoning, and Panko breadcrumbs. Instead of measuring, we used our "cooking senses." We first cooked the turkey bacon. Then, we cut up the turkey bacon and try to break up the cheese into small pieces. We added and mixed the oil, garlic powder, Italian seasoning and breadcrumbs until the taste was just right. After stuffing the mushrooms we sprinkled a little bit more breadcrumbs on top. We then popped the mushrooms into the 400 degree preheated oven for about 15 minutes. The mushrooms came out better than we could have imagined.

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Maryland Crab Cakes

We recently were inspired to make crab cakes for two reasons. (1) we found out costco sells chunk crab meat by the pound and (2) crab cakes are delicious. It's really pretty easy. All you need is a pound of chunk crab meat, bread crumbs (we used panko), an egg, salt, pepper, dry mustard, Worcestershire, and mayonnaise. Pan fry in vegetable oil for 3-5 minutes on each side. We like them with tartar sauce, although they're good enough to eat plain. Bon apetite.

Recipe as follows:

Ingredients

1 pound of crab meat

1 cup of breadcrumbs

1 large egg, beaten

1/4 cup Mayonnaise

1 teaspoon Worcestershire

1 teaspoon Dry Mustard

1/2 teaspoon Sea Salt

1/4 teaspoon Fresh Ground Black Pepper

Butter, for frying (we used vegetable oil instead)

Directions

In a medium mixing bowl, blend breadcrumbs, egg, mayonnaise, Worcestershire, dry mustard, salt, and pepper.

Fold crabmeat in gently.

Shape into equal size crab cakes.

In a small frying pan, add butter (or vegetable oil) until sizzling.

Pan fry cakes about 5 minutes per side.

Cake Mix Peanut Butter Cookies

Tonight we were in the mood for making some sort of dessert, but it was getting late so we wanted to do something really easy. We came across a few cookie recipes using cake mix. We decided on a recipe called "Cake Mix Peanut Butter Cookies recipe". The recipe called for yellow cake mix, but since we both love chocolate with peanut butter we decided to substitute the yellow cake for devil's food cake. After tasting the first batch, we realized the cookies were really dry. We decided to shorten the recommended time to 7 minutes. The cookies came out much better, but were still a little dry. We tried 6 minutes on the third batch, which seemed to be the magic number. These cookies are great when a easy, quick dessert is desired.

Ingredients

1 (18.5-oz pkg. devil's food cake mix

1 cup creamy peanut butter

1/2 cup vegetable oil

2 eggs

2 tablespoons water

Directions

Preheat oven to 350 F. Pour the cake mix in a large bowl. Make a well in the center, and add peanut butter, oil, eggs, and water. Mix until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.

Bake for 6 minutes in the preheated oven.

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Peanut Butter Cup Rice Krispie Treats

Tonight we made peanut butter cup rice krispie treats. This is a really easy recipe and a pretty good dessert. Becca found it on another blog, and it only took about a half hour to make. If you like Reeses, its perfect for you.

The recipe can be found on Baking Bites.

Ingredients

2 tbsp butter

5-oz marshmallows

3 cups of rice krispies

Peanut Butter Filling:

1/2 cup butter at room temperature

3/4 cup crunchy peanut butter

1 1/2 cups confectioners' sugar

1 tbsp milk

Chocolate topping:

1/4 cup butter at room temperature

1 cup semisweet chocolate chips

Directions

Lightly grease a 9x9-inch pan.

In a large, microwave safe bowl, combine butter and marshmallows. Heat until butter is melted and marshmallows are soft. Stir to combine. Fold in rice cereal with a spatula, then pour mixture into prepared pan and press into an even layer. Allow to cool and set at room temperature. For the peanut butter layer, combine all filling ingredients in a medium bowl and beat with an electric mixer until smooth. The consistency should be like frosting. If it is too crumbly add an additional tablespoon or two of milk until filling is spreadable. Spread onto cereal layer.

For the chocolate topping, melt chocolate chips and butter in a small, microwave-safe bowl. Stir until smooth. Pour over peanut butter layer and, using an offset spatula or regular spatula, spread chocolate to cover entire surface. Let chocolate set up at room temperature before slicing.

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