Twice Baked Potatoes

 

These were simple and SOOO GOOD!!

Crumbled Bacon from Breakfast, Shredded Cheddar Cheese, Sour Cream

Sasuage & Spinach Stuffed Mushrooms

 

Earlier this week I made these along with dinner. I used some left over corn bread muffins and added 1/2 cup of chicken broth

1/4 cup of seasonal mix (it has red bell peppers, green bell peppers, onions)

1/4 cup of frozen spinach

 

1. Preheat the over to 375 Degrees Lightly rinse mushrooms, pat dry with paper towels. Remove stems and chop set aside. Lightly grease a baking sheet. Place mushroom caps on a baking sheet. Brush caps with oil. I brought some new paint brushes from the dollar tree they are working out much better then the basting brushes they sell in the store. I sprinkled a little complete seasoning on the mushroom caps just for seasoning.

 

2. In a skillet cook chopped mushroom stems, sasuage, seasonal mix, chicken broth and spinach. Let simmer for about 5-8 minutes then pour over crumbled corn bread muffins.

 

3.Spoon stuffing mixture into mushroom caps. Bake for another 10 to 12 minutes or until stuffing  is done or brown are mushrooms are tender.

These were very delightful looking forward to the remix verison so stay tuned.

 

Chicken and Sausage Kabobs

Chicken and Sausage Kabobs
I used cherry tomatoes and bell peppers for color and flavor they were marinated in zesty Italian marinade

Red Velvet Cheesecake Mini Cakes

These I made with diabetic sweetener instead of sugar they were still very tasty

A touch of peacock essence

Passion sunrise dessert

My First Scrapbook Party