Recipes We Are Thankful For

We are always happy when Thanksgiving approaches because this festive occasion gives us the opportunity to appreciate and express our gratitude to all those with whom we have worked together this year!  We want to thank you for your unending support and friendship.

At our office we are getting excited for Thanksgiving too.  Therefore, we thought we’d share a few of our favorite recipes.

 

Stuffed Mushrooms 

Original recipe makes 12 large mushrooms.

Ingredients

  • 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

Directions

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.

 

Pumpkin Cheesecake Pie

Here’s a delicious pumpkin cheesecake pie recipe.

Ingredients

  • 2 packages (16 ounces total) cream cheese, softened
  • 1/2 cup pumpkin purée
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • Dash cloves
  • 2 large eggs
  • 1 9-inch graham cracker pie crust

Preparation:

Combine cream cheese, pumpkin, sugar, vanilla, and spices; mix with a hand mixer at medium speed until well blended. Add eggs; mix until blended. Pour into graham cracker crust. Bake at 350° F. for 35 to 45 minutes, or until set. Cool. Refrigerate at least 3 hours, or overnight. Serve garnished with sweetened whipped cream or whipped topping.

Enjoy!

The Sass Team

P.S. Don’t forget to Shop Small on Small Business Saturday, Nov. 24th.

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