World Best Appetizer Recipes: October 2015

Sunday, October 25, 2015

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Thursday, October 22, 2015

My Own Famous Stuffed Grape Leaves

Ingredients

Servings: 12
2 cups uncooked long-grain white rice
1 large onion, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh mint leaves
2 quarts chicken broth
3/4 cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. stir in 1/2 of lemon juice and remove from heat.
take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). sprinkle with remaining lemon juice and with olive oil.
pour chicken broth over all to cover grape leaves. cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). remove from heat, remove cover and let cool for 1/2 hour. transfer to serving dish and serve.

Raspberry Chicken Salsa Torte

Ingredients

Servings: 8
1 tablespoon olive oil
1 onion, cut into strips
3 (10 inch) flour tortillas
2 cloves garlic, minced
1 (16 ounce) jar raspberry salsa
3 cups grated zucchini
3 cups shredded monterey jack cheese
3/4 pound skinless, boneless chicken breast halves - cooked and shredded
sour cream (optional)

Recipe

in a large skillet heat oil, then add onion and garlic. saute for 5 minutes. add zucchini, and saute for another 5 minutes, stirring occasionally. drain well, and remove skillet from heat. stir in chicken; set aside.
preheat oven to 400 degrees f (200 degrees c).
spray a 10 inch pie plate with cooking spray. spread 1/2 of the chicken mixture into it, then sprinkle with 1/2 of the cheese. place 1 tortilla on top of the cheese layer, then spread on 1/2 of the salsa and add 1 more tortilla. spread the remaining 1/2 of the salsa, then the remaining 1/2 of the chicken mixture over the tortilla. top with 1 more tortilla and sprinkle with the remaining 1/2 of the cheese.
cover with foil, and bake in the preheated oven for 40 minutes. remove cover, and bake for an additional 15 minutes. let cool for 10 minutes. cut into wedges, and serve with sour cream.

chicken caesar toasts

Ingredients

Servings: 48
8 cloves garlic
1/2 cup olive oil, plus
2 teaspoons olive oil
2 12-inch baguettes, cut into 48 1/2-inch thick slices
1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
3 tablespoons lemon juice
1 teaspoon worcestershire sauce
1/2 cup grated parmesan cheese, plus shavings for garnish
3 cups shredded breast from a large rotisserie chicken
salt and ground black pepper
4 cups baby salad greens, romaine, if possible

Recipe

Preparation Time:

Cook Time:

Ready Time:

adjust oven rack to center position and heat oven to 425 degrees.
mince garlic in a food processor or blender. with motor running, slowly add 1/2 cup of the olive oil. continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
arrange bread on a wire rack set over a baking sheet. brush garlic oil over bread. toast until crisp and golden, about 7 minutes. meanwhile, whisk mayonnaise, lemon zest and 2 tbs. lemon juice, worcestershire, grated parmesan, and reserved garlic in a small bowl. (it can be covered and refrigerated for several hours.)
when ready to serve, toss dressing with chicken; season to taste with salt and pepper. toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. drizzle in remaining 1 tb. lemon juice; toss again. top each toast with a portion of greens, chicken and a parmesan shaving. (toasts can stand uncovered for up to 2 hours.)

Wednesday, October 21, 2015

mushroom toast cups

Ingredients

Servings: 20
1 1/2 (1 pound) loaves sliced white bread
2 tablespoons butter
1/2 pound fresh mushrooms, finely diced
1/2 cup onion, finely diced
1/8 teaspoon ground cayenne pepper
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1/2 cup half-and-half
1 tablespoon all-purpose flour
1/2 cup parmesan cheese, grated

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
use a small cookie cutter to cut rounds out of the bread. press the rounds into ungreased mini muffin tins, and bake for 8 or 9 minutes until golden; keep a close watch on them, as they bake fast. turn out bread cups to cool.
heat butter in a large skillet over medium heat. stir in the mushrooms and onions, and cook until soft, about 8 minutes. season with cayenne pepper, lemon juice, salt, pepper, and chopped parsley. gradually stir in half-and-half, and sprinkle with a bit of flour until mixture gets thick.
fill bread cups with mushroom mixture, top each with a sprinkle of parmesan, and place on a lightly greased baking sheet. bake for 10 to 12 minutes.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Slow Cooker Bbq Meatballs And Polish Sausage

Ingredients

Servings: 16
1 (16 ounce) package kielbasa sausage
1 (16 ounce) jar salsa
1 (10 ounce) jar grape jelly
1 cup water
1 tablespoon lemon juice
2 eggs
1 small onion, chopped
2 pounds ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup cornflakes cereal, crushed

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a large pot with lightly-salted water and bring to a rolling boil over high heat. stir in the kielbasa and return to a boil. cook until hot, 8 to 10 minutes; drain and cut into bite sized pieces. place the kielbasa into a slow cooker; stir in the salsa, grape jelly, water, and lemon juice.
meanwhile, beat the eggs in a mixing bowl; mix in the onion, ground beef, salt, pepper, and crushed cornflakes. mix with your hands until evenly incorporated. roll the mixture into balls the size of a large walnut; place into the slow cooker.
set the slow cooker on high and cook until the meatballs are no longer pink in the center, about 1 hour.

Tuesday, October 20, 2015

rob's screaming stuffed jalapeno peppers

Ingredients

Servings: 8
25 toothpicks
2 (8 ounce) packages cream cheese, room temperature
4 cloves garlic, minced
1/4 cup chopped sun-dried tomatoes (not oil-packed)
1 tablespoon chopped fresh basil leaves, or amount to taste
1 pinch salt
25 fresh jalapeno peppers
1 pound thinly sliced bacon

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat a grill for medium-high heat. when the grill is hot, lightly oil the grate. soak toothpicks 20 minutes in water.
place the cream cheese in a bowl, and mix in the garlic, sun-dried tomatoes, basil, and salt until evenly blended.
make one slit from end to end in the side of each jalapeno pepper, and scoop out the seeds. spoon the cream cheese mixture into the center of each pepper. wrap 1 piece of bacon around each pepper, and secure with a toothpick.
place the peppers the preheated grill, and cook until peppers begin to soften, about 10 minutes.

Fried Dill Pickles

Ingredients

Servings: 16
1 egg, beaten
1 cup milk
1 tablespoon all-purpose flour
1 tablespoon worcestershire sauce
3/4 teaspoon salt
3/4 teaspoon ground black pepper
3 1/2 cups all-purpose flour
1 (32 ounce) jar sliced dill pickles, drained
1 quart vegetable oil for deep-frying

Recipe

in a small bowl, mix together the egg, milk, 1 tablespoon of flour, and worcestershire sauce. in a separate bowl, stir together the remaining flour, salt, and pepper.
heat oil to 350 degrees f (175 degrees c) in a deep-fryer or heavy deep skillet. dip pickle slices into the milk mixture, then into the flour mixture. repeat dipping.
place the pickles carefully into the hot oil. avoid over crowding by frying in several batches. fry until pickles float to the surface, and are golden brown. remove with a slotted spoon, and drain on paper towels.

alligator fingers

Ingredients

Servings: 8
2 pounds alligator meat, cut into bite-size pieces
2 tablespoons vinegar
salt and pepper to taste
oil for frying
1/4 cup all-purpose flour
1 cup cornmeal
2 tablespoons garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons black pepper
optional dipping sauce:
3 tablespoons mayonnaise
2 teaspoons prepared horseradish
1 tablespoon brown mustard
1 tablespoon red vinegar

Recipe

Preparation Time:

Cook Time:

Ready Time:

place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. cover, and refrigerate about 10 minutes.
pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.
add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. shake to coat. remove meat, shake off excess flour, and set on a plate. repeat with remaining meat.
when oil is hot, place meat pieces into oil, being careful not to overcrowd. fry until golden brown, about 3 minutes. remove to paper towels, and serve hot.
to prepare dipping sauce, mix together in a small bowl the mayonnaise, horseradish, brown mustard, and red vinegar.

Sunday, October 18, 2015

deep-fried hot wings and drumettes

Ingredients

Servings: 6
3 cups peanut oil for frying, or as needed
1 cup self-rising flour
3 eggs
2 (5 ounce) bottles hot pepper sauce (such as frank's redhot®), divided
1/3 cup water
2 1/2 pounds chicken wings and drummettes
1/2 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1/2 cup butter

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a deep-fryer or large saucepan to 400 degrees f (200 degrees c).
place flour in a bowl. whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. season chicken with garlic powder, salt, and pepper.
dip each wing into the egg mixture, then toss with flour mixture to coat. gently shake off excess flour and set aside. repeat with remaining chicken.
fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. drain in a large bowl lined with paper towels, then season with salt.
heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. whisk until smooth. remove paper towels from bowl and pour butter sauce over chicken; toss to coat.

italian salami appetizer kebabs

Ingredients

Servings: 12
12 fully cooked frozen meatballs (1/2-oz. each), thawed
12 large fresh basil leaves
12 cherry tomatoes
12 small fresh mozzarella cheese balls*
6 slices deli-sliced margherita® genoa or hard salami, halved
12 (4 inch) bamboo skewers or cocktail sticks

Recipe

Preparation Time:

Cook Time:

Ready Time:

in skillet over medium heat cook meatballs 5 to 6 minutes or until heated through; turn frequently to brown.
to assemble kebabs, wrap 1 basil leaf around 1 cherry tomato; thread skewer. thread 1 heated meatball. wrap 1 mozzarella ball with a halved salami slice; thread skewer. repeat with remaining ingredients to form 12 skewers.

Saturday, October 17, 2015

ahi poke salad

Ingredients

Servings: 4
1 1/4 pounds ahi tuna, cut into 1/2 inch cubes
1/4 cup minced onion
1/4 cup minced green onion
1 teaspoon minced fresh ginger
2 tablespoons lightly crumbled wakame seaweed
1 tablespoon ground roasted macadamia nuts
2 teaspoons sesame oil
1 1/2 teaspoons crushed red pepper flakes
8 leaves iceberg lettuce
2 tablespoons cilantro leaves, for garnish

Recipe

Preparation Time:

Ready Time:

mix together the ahi tuna, minced onion, green onion, ginger, seaweed, macadamia nuts, sesame oil, and red pepper in a mixing bowl. cover and refrigerate at least one hour, for the flavors to come together. arrange the lettuce leaves on a serving platter, spoon the ahi poke on top, and garnish with the cilantro.

Wednesday, October 14, 2015

best ever party appetizer

Ingredients

Servings: 10
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved

Recipe

Preparation Time:

Ready Time:

slice goat cheese into one inch pieces and place in a single layer on a large platter. sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese.
using toothpicks, insert the garlic cloves into the cheese throughout the mixture.
allow the mixture to marinate 6 hours, or overnight, in the refrigerator. remove the toothpicks, and serve with sliced french bread.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Halloween Eye Of Newt

Ingredients

Servings: 2
12 eggs
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise
1 pinch celery salt
1 tablespoon prepared yellow mustard
2 drops green food coloring, or as needed
1 (6 ounce) can sliced black olives, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

place all of the eggs into a large pot so they can rest on the bottom in a single layer. fill with just enough cold water to cover the eggs. bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. rinse under cold water or add some ice to the water and let the eggs cool completely. peel and slice in half lengthwise.
remove the yolks from the eggs and place them in a bowl. mix in the relish, mayonnaise, celery salt, mustard, and food coloring. spoon this filling into the egg whites and place them on a serving tray. round the top of the filling using the spoon. place an olive slice on each yolk to create the center of the eye. dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

dragon eggs

Ingredients

Servings: 6
6 eggs
1/4 cup soy sauce
2 tablespoons molasses
2 teaspoons salt
8 tea bags
filling:
1/3 cup mayonnaise
2 tablespoons minced red bell pepper
salt and ground black pepper to taste
1 cup salsa

Recipe

Preparation Time:

Cook Time:

Ready Time:

place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. drain hot water and fill saucepan with cold water; allow eggs to sit until cooled, 15 to 20 minutes. drain water. gently tap or roll eggs on the counter so the shell is cracked but still intact.
return eggs to saucepan and pour in enough water to cover eggs; add soy sauce, molasses, salt, and tea bags. bring to a boil, reduce heat, and simmer until eggs have absorbed color, about 30 minutes. remove saucepan from heat and leave eggs in water to cool to room temperature.
peel eggs and trim bottom of each egg so it will stand upright. cut each egg lengthwise and scoop yolks into a bowl. mix mayonnaise, red bell pepper, salt, and pepper into egg yolks until evenly combined.
spoon yolk mixture back into egg whites; smooth filling to be level with egg white. put each egg back together.
pour salsa a plate and assemble eggs upright into the salsa.

grilled tequila-lime shrimp

Ingredients

Servings: 4
2 tablespoons lime juice
2 tablespoons tequila
1/4 cup olive oil
1 pinch garlic salt
1 pinch ground cumin
ground black pepper to taste
1 pound large shrimp, peeled and deveined
6 (10 inch) wooden skewers
1 large lime, quartered

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the lime juice, tequila, olive oil, garlic salt, cumin, and black pepper in a bowl until well blended. pour into a large resealable plastic bag; add the shrimp, seal bag and turn to coat evenly. refrigerate 1 to 4 hours before grilling.
soak skewers at least 30 minutes in water to prevent burning.
preheat outdoor grill for medium-high heat. lightly oil grill grate, and place about 4 inches from heat source.
drain and discard marinade from shrimp. thread shrimp prepared skewers, 5 to 6 per skewer.
cook, uncovered, on preheated grill until shrimp turn pink, turning once, for 5 to 7 minutes. serve with lime wedges for garnish.

Tuesday, October 13, 2015

Crostini With Beef Tenderloin And Horseradish

Ingredients

Servings: 16
1 (16 ounce) package toasted baguette rounds (crostini)
1/2 pound dietz & watson london broil roast beef, sliced into 1 1/2-inch squares
kosher salt and freshly ground black pepper
3 teaspoons dietz & watson hot and chunky horseradish sauce
16 sprigs frisee (curly endive)

Recipe

toss the beef slices with a pinch of salt and pepper.
to assemble, top the crostini with a slice of beef, a dollop of the horseradish sauce, and a small piece of frisee and serve.

Monday, October 12, 2015

Javi's Really Real Mexican Ceviche

Ingredients

Servings: 12
4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

in a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

jimmy dean sausage couscous croquettes

Ingredients

Servings: 20
1 (16 ounce) package regular flavor jimmy dean lamb sausage
1 1/2 cups chicken broth and water
2 teaspoons cumin, ground
1 cup couscous, uncooked
1/4 cup parsley, finely chopped
1/2 cup white onion, finely chopped
2 eggs, lightly beaten
3/4 cup seasoned dry bread crumbs
1 cup vegetable oil for frying
1/8 teaspoon cayenne pepper (optional)

Recipe

in large saucepan, cook sausage over medium high heat, stirring frequently until thoroughly cooked and no longer pink. stir in broth, cumin, cayenne and couscous; bring to a boil. cover and simmer for 10 minutes on low heat. remove from heat; cool 5 minutes.
stir in parsley and onion; adjust seasonings to taste. add beaten egg; stir well. moisten hands with water and mold cooled sausage mixture into 20 small logs. roll in breadcrumbs.
to cook: in a wok, dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 f. fry 3 or 4 at a time for about 2 minutes; drain on paper towels.

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Sunday, October 11, 2015

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Blt Bacon Bowls

Ingredients

Servings: 9
18 slices bacon
1 1/2 cups cherry tomatoes, halved
1 head butter lettuce - rinsed, and torn
1 cup shredded cheddar cheese (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 375 degrees f (190 degrees c). turn two muffin tins upside down, and cover the outside of 9 cups with aluminum foil. set aside.
weave the bacon into a mat that is 9 strips across and 9 strips wide. cut into 9 even squares. place each square over one of the foil covered muffin cups.
bake the bacon in the preheated oven until crisp, about 10 minutes. remove the bacon cups from the pan and allow to cool completely. once cooled, fill each with some lettuce and tomato halves. top with shredded cheddar cheese. serve at room temperature.

Saturday, October 10, 2015

Mashed Potato Stuffed Cannoli

Ingredients

Servings: 25
for the parmesan cannoli:
2 cups shredded parmesan cheese
for the filling:
1 (4 ounce) package idahoan® roasted garlic flavored mashed potatoes, prepared
2 tablespoons green onion, washed and chopped fine
1 tablespoon italian parsley, chopped

Recipe

for the parmesan cannoli: in a non stick skillet on medium high heat, scatter shredded parmesan in a 3 to 4 inch diameter, keeping the cheese loose to create a lacy effect.
cook until golden brown on one side and gently flip over to brown on the other side - about 1-2 minutes per side.
using a wooden spoon handle, quickly and carefully wrap the each warm cannoli around the handle to form a cylinder. gently slide off and set aside. repeat to make approximately 25 cannoli.
for the filling: stir the green onion and parsley into the prepared roasted garlic mashed potatoes. cover and cool slightly.
when potatoes are cool enough to handle, but still warm, put them in a pastry bag and carefully fill the parmesan cannoli tubes with the mashed potatoes.
serve immediately.

Javi's Really Real Mexican Ceviche

Ingredients

Servings: 12
4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1 cucumber, peeled and chopped
1 large tomato, coarsely chopped
1 jalapeno pepper, chopped
1 serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Recipe

Preparation Time:

Ready Time:

in a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Friday, October 9, 2015

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Thursday, October 8, 2015

Real Hummus

Ingredients

Servings: 2.5
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Recipe

Preparation Time:

Ready Time:

in a blender, chop the garlic. pour garbanzo beans into blender, reserving about a tablespoon for garnish. place lemon juice, tahini, chopped garlic and salt in blender. blend until creamy and well mixed.
transfer the mixture to a medium serving bowl. sprinkle with pepper and pour olive oil over the top. garnish with reserved garbanzo beans.

Cranberry Brisket

Ingredients

Servings: 16
1 (3 pound) beef brisket
1 cup catalina salad dressing
1 (1 ounce) envelope dry onion soup mix
1 (12 ounce) package fresh cranberries

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). place brisket in 9x13 inch pan.
in a medium bowl, combine dressing, soup mix, and cranberries. pour over brisket, and cover pan with foil.
cook for 3 to 4 hours, or until brisket is extremely tender. brisket will get very dark/caramelized; this adds flavor, and doesn't mean that you have overcooked it.

Prosciutto Wrapped Asparagus

Ingredients

Servings: 4
1/2 pound prosciutto, sliced
1/2 (8 ounce) package neufchatel cheese, softened
12 spears fresh asparagus, trimmed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
spread prosciutto slices with neufchatel cheese. wrap slices around 2 or 3 asparagus spears. arrange wrapped spears in a single layer on a medium baking sheet.
bake 15 minutes in the preheated oven, until asparagus is tender.

calico mussels

Ingredients

Servings: 24
1/2 cup white
1 small onion, minced
1 lemon wedge
2 pounds mussels, cleaned and debearded
1/4 cup olive oil
3 cloves garlic, minced
1 small carrot, shredded
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 cup chopped fresh parsley
3 tablespoons red vinegar
1/4 teaspoon ground black pepper
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine , onion, and lemon in a large skillet; add mussels. bring mixture to a simmer and steam mussels until they break open, about 5 minutes. transfer mussels to a bowl using a slotted spoon and continue simmering mixture until slightly reduced, about 5 more minutes.
remove mussels from shells, reserving some shells for serving.
heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. stir reduced , carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
mix mussels and vegetable- mixture together in a bowl; marinate in refrigerator, about 24 hours. serve by scooping a mussel and marinade into reserved half shells arranged on a platter.

calico mussels

Ingredients

Servings: 24
1/2 cup white
1 small onion, minced
1 lemon wedge
2 pounds mussels, cleaned and debearded
1/4 cup olive oil
3 cloves garlic, minced
1 small carrot, shredded
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 cup chopped fresh parsley
3 tablespoons red vinegar
1/4 teaspoon ground black pepper
1 pinch salt

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine , onion, and lemon in a large skillet; add mussels. bring mixture to a simmer and steam mussels until they break open, about 5 minutes. transfer mussels to a bowl using a slotted spoon and continue simmering mixture until slightly reduced, about 5 more minutes.
remove mussels from shells, reserving some shells for serving.
heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. stir reduced , carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
mix mussels and vegetable- mixture together in a bowl; marinate in refrigerator, about 24 hours. serve by scooping a mussel and marinade into reserved half shells arranged on a platter.

Wednesday, October 7, 2015

spinach and feta pita bake

Ingredients

Servings: 6
1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2 roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 cup crumbled feta cheese
2 tablespoons grated parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
spread tomato pesto one side of each pita bread and place them pesto-side up on a baking sheet. top pitas with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese; drizzle with olive oil and season with pepper.
bake in the preheated oven until pita breads are crisp, about 12 minutes. cut pitas into quarters.

family ties chipotle deviled eggs and bacon

Ingredients

Servings: 24
3 cups water
7 dried chipotle chiles, stemmed and seeded
1/3 cup sliced onion
5 tablespoons vinegar
1/4 cup ketchup
2 garlic cloves, crushed
1/4 teaspoon salt
1/4 cup heavy whipping cream (optional)
12 eggs
4 thick slices maple-cured bacon, cut into 1-inch pieces
1/2 cup mayonnaise
2 tablespoons shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.
pour chile mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend until smooth. stir cream into chipotle sauce; refrigerate until ready to use.
place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon on paper towels. crumble half the bacon; reserve remaining bacon for garnish.
cut each egg in half lengthwise; place egg yolks into a bowl. mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and cheddar cheese. stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.
place egg whites cut-side up on a serving plate. spoon yolk mixture into egg white halves. sprinkle remaining bacon over filling; drizzle with chipotle sauce.

Buffalo Chicken Stuffed Mushrooms (low-carb)

Ingredients

Servings: 10
10 large mushrooms, stems and insides removed
1 teaspoon olive oil, or as needed
1 celery stalk, diced
1/4 cup blue cheese dressing
1/4 cup ranch dressing
1/4 cup buffalo wing sauce
2 ounces cream cheese
2 cooked chicken breasts, shredded
1/2 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). arrange mushrooms, open-side up, in a baking dish.
heat olive oil in a small skillet over medium heat; cook and stir celery until tender, about 5 minutes. add blue cheese dressing, ranch dressing, buffalo wing sauce, and cream cheese to celery; cook and stir until cream cheese is melted and buffalo sauce is smooth, about 5 minutes.
mix chicken and buffalo sauce together in a bowl until chicken is coated; spoon into mushrooms. sprinkle cheddar cheese over buffalo sauce.
bake in the preheated oven until cheese is melted and golden, about 20 minutes.

Tuesday, October 6, 2015

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Monday, October 5, 2015

Crab Imperial I

Ingredients

Servings: 4
1 pound crabmeat
1 green bell pepper, chopped
1 tablespoon chopped pimento peppers
3 tablespoons mayonnaise
1 egg
1 tablespoon worcestershire sauce
1 teaspoon salt
1/4 teaspoon mustard powder
1 dash hot pepper sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, combine the crabmeat, bell pepper, pimento, mayonnaise, egg, worcestershire sauce, salt, mustard powder and red pepper sauce. mix well and spoon into a shallow 1 1/2-quart baking dish.
bake at 350 degrees f (175 degrees c) for 20 to 25 minutes.

marinated cheese

Ingredients

Servings: 16
1/2 cup olive oil
1/2 cup white vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package cheddar cheese
1 (8 ounce) package cream cheese, cold

Recipe

Preparation Time:

Ready Time:

in a jar with a tight fitting lid, combine the olive oil, vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. shake vigorously to blend. set aside.
cut the block of cheddar cheese in half lengthwise. cut crosswise into 1/4 inch slices to form squares. repeat with cream cheese. arrange cheese squares alternately in a shallow baking dish with slices standing on edge. you can arrange in a single long row, or 2 parallel rows depending on the size of your dish. pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
to serve, remove slices to a serving platter so they are still arranged in an alternating pattern. spoon some of the extra marinade over the cheese, and serve with crackers.

ham roll ups i

Ingredients

Servings: 10
3 (8 ounce) packages cream cheese, softened
3 tablespoons prepared horseradish
2 tablespoons finely chopped onion
1 (8 ounce) container sour cream
2 pounds cooked ham, thinly sliced

Recipe

Preparation Time:

Ready Time:

in a medium bowl, blend the cream cheese, horseradish, onion and sour cream. spread the mixture the ham slices. tightly roll the slices and secure with toothpicks.

Sunday, October 4, 2015

Super Bowl Sunday Chili Dip

Ingredients

Servings: 8
1 (14 ounce) can black beans, drained
1 (8 ounce) jar salsa
1 pound ground turkey
salt and ground black pepper to taste
1 (8 ounce) package shredded mexican cheese blend

Recipe

Cook Time:

Ready Time:

stir black beans and salsa together in a slow cooker set to low.
break ground turkey into a skillet over medium heat; season with salt and pepper. cook and stir turkey until completely browned, 5 to 7 minutes. stir turkey into the black bean mixture. sprinkle cheese over the turkey and bean mixture.
cook mixture on high for 1 hour. reduce to low setting to keep dip hot while serving.

annie's fruit salsa and cinnamon chips

Ingredients

Servings: 10
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
preheat oven to 350 degrees f (175 degrees c).
coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Elegant Deviled Eggs

Ingredients

Servings: 24
12 hard-boiled eggs, peeled
3/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon ground black pepper
fresh cilantro leaves, chopped (optional)
6 tablespoons dickinson's® sweet 'n' hot pepper & onion relish
6 tablespoons dickinson's® cranberry relish

Recipe

Preparation Time:

Ready Time:

slice eggs in half and remove yolks. mash yolks with fork in medium bowl. add mayonnaise, salt and pepper. blend well.
fill egg whites with yolk mixture. top half the eggs with pepper and onion relish and half with cranberry relish. chill before serving. garnish with cilantro, if desired.

Saturday, October 3, 2015

sausage sauerkraut balls

Ingredients

Servings: 6
1 1/2 pounds ground lamb sausage
1 onion, finely chopped
1 cup all-purpose flour
1/2 teaspoon ground dry mustard
4 drops hot pepper sauce
1/2 cup milk
1 tablespoon dried parsley
1 (16 ounce) can sauerkraut - drained, rinsed and finely chopped
1/4 cup butter
2 eggs, slightly beaten
1/4 cup cold water
3/4 cup dry bread crumbs

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
place ground lamb sausage and onion in a large, deep skillet. cook over medium high heat until evenly brown. drain and stir in all-purpose flour, dry mustard and hot pepper sauce. whisk in milk. stirring constantly, continue cooking approximately 5 minutes. remove from heat and mix in dried parsley and sauerkraut.
place butter in a 9x13 inch baking dish, and melt in the preheated oven.
in a small bowl, stir together the eggs and cold water.
roll the sausage mixture into 1 inch balls. dip sausage balls into the egg and water mixture, then roll them in the bread crumbs.
arrange coated sausage balls in the baking dish in a single layer. bake in the preheated oven approximately 30 minutes, turning after 15 minutes, until golden brown.

Mini Meatball Subs

Ingredients

Servings: 8
1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup crushed butter-flavored crackers
1 egg
1 teaspoon worcestershire sauce
1 teaspoon chopped garlic
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 (26.5 ounce) can spaghetti sauce
1/2 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese
8 dinner rolls, split

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an oven to 350 degrees f (175 degrees c).
combine ground beef, onion, green pepper, crackers, and egg in a large bowl. season with worcestershire sauce, garlic, seasoned salt, and pepper; mix well. form mixture into 8 meatballs. place meatballs in a 9x13 inch baking dish.
bake meatballs in the preheated oven for 20 minutes. pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. stir baked meatballs into the simmering sauce. do not turn oven off. simmer sauce until meatballs are fully cooked, about 20 minutes.
place one meatball, a sprinkle of mozzarella, a sprinkle of parmesan, and a bit of sauce between each roll. place sandwiches in hot oven; bake until cheeses melt, about 7 minutes.

Friday, October 2, 2015

jalapeno-bacon-stuffed pretzel dippers

Ingredients

Servings: 30
3/4 cup warm water
3 tablespoons unsalted butter, melted
1 tablespoon honey
1 package active dry yeast
2 1/4 cups bread flour, or more as needed
1 1/4 teaspoons kosher salt (such as diamond crystal®)
cooking spray
6 ounces cream cheese, softened
1/2 cup shredded mozzarella cheese
5 slices extra-crispy cooked bacon, crumbled
1 jalapeno pepper, diced
10 cups water
3/4 cup baking soda
1 egg
1 tablespoon water
kosher salt (such as diamond crystal®) to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes.
mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. add additional flour if needed, a little a time, until the dough is no longer sticky.
spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour.
mix cream cheese, mozzarella, bacon, and jalapeno pepper together into a separate bowl.
preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper or a silicon mat.
bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time.
divide dough into 4 equal pieces on a floured work surface. roll each piece into a long rope and cut into 1-inch pieces. roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. repeat filling the dough until all dough and filling are used.
boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. remove dippers with a large-slotted spoon and place on the prepared baking sheet, keeping dippers about 2-inches apart. beat egg and cold water together in a bowl until smooth; brush over each dipper. sprinkle kosher salt over each dipper.
bake in the preheated oven until dippers are golden brown, 15 to 18 minutes. cool dippers on the baking sheet for 5 minutes.

The Best Bacon-tomato Dip

Ingredients

Servings: 4
1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese
1/4 cup chopped onions
1 tomato, seeded and diced
6 slices bacon - cooked, drained, and chopped

Recipe

Preparation Time:

Ready Time:

stir together sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion, tomato and bacon in a bowl until well mixed. chill for two hours before serving.

Frosted Pecan Bites

Ingredients

Servings: 6
1 pound pecan halves
1/2 cup butter
1 cup white sugar
2 egg whites, stiffly beaten
1 pinch salt

Recipe

preheat oven to 275 degrees f (135 degrees c).
toast pecans for 10 to 15 minutes or until lightly toasted. set aside to cool.
fold sugar, salt and pecans into egg whites.
increase oven temperature to 325 degrees f (165 degrees c). melt butter or margarine on a sheet pan.
spread the nut mixture over pan and bake for 30 minutes, stirring every 10 minutes. remove from oven and allow to cool.

Thursday, October 1, 2015

Mouth-watering Stuffed Mushrooms

Ingredients

Servings: 12
12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.