Stuffed Mushrooms 1 lb mushrooms 3 slices bacon, chopped fine 1/2 cup chopped onions 1 clove garlic, finely chopped 1 cup shredded mozzarella cheese 1/2 cup soft breadcrumbs 1/4 teaspoon Watkins Oregano 1/4 teaspoon salt Remove stems from mushrooms and chop fine. Fry bacon and remove from pan. Add stems, onion, and garlic to frying pan and saute in the bacon grease. Cook until onion is soft, then drain. Stir in remaining ingredients. Stuff mushroom caps with mixture and bake {Read More}
These crustless mini quiches are like portable omelets. Turkey sausage and sauteed mushrooms keep them light and savory. Small and satisfying, they’re also a good finger food for your New Year’s Eve party. Mini Mushroom and Sausage Quiches 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra-virgin olive oil 8 ounces mushrooms, sliced 1/4 cup sliced green onions 1/4 cup shredded swiss cheese 1 teaspoon Watkins Black Pepper 5 eggs 3 egg whites 1 cup milk Tip A good-quality nonstick muffin {Read More}
Cheesey Spinach and Bacon Dip 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1 can (10 oz.) ROTEL Diced Tomatoes & Green Chilies, undrained 8 slices Bacon, cooked, crumbled MICROWAVE all ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Or heat ingredients in {Read More}
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