I had so much fun with this recipe, could it have been that there was good friends and a few drinks involved? Or that there is bacon in this!!! Oh probably both.. regardless, it was fun to make and turned out delicious! I will be packaging this for sale soon
After searching for about an hour, I simply cannot find my recipe, though most caramel corn recipes are the same – I did come across this one – Caramel Corn and it is nearly the same, actually is just the same, different source. I would re-post but it does have a bit of detail…. so please start with the above recipe. It is very important.. I cannot stress enough.. to stir this constantly.. you will feel like a candy maker by the time you are done, but so well worth it! When cooling/stirring add in whatever your guilty pleasures are We used bacon, and yes, the whole pound of bacon (minus a few pieces that the guys couldn’t keep their hands off of!) about a cup of semi-sweet chocolate chips and a cup of mixed nuts.. delish!
I made these goodies with my kiddo Sydney! Finally.. someone that lovessss mushrooms as much as I do. It was hard to keep our hands out of the filling! These have no real rhyme or reason, we just new we wanted crab meat in them!
Preheat the oven to 350, they will bake about 20-30 min
We grabbed 8 oz of mushrooms, I would have used portebellas, but they just didn’t have any that looked good! Mix together the follow
- 8 oz cream cheese
- 1/2 cup bread crumbs
- 1 can of lump crab meat, or you can use the imitation.. or basically whatever your taste and availability are.
- 1/2 cup Parmesan cheese
- garlic, salt, pepper to taste
Brush your mushrooms with melted butter and place them in a shallow baking dish or pan (I use a dish because they tend to slide Fill each mushroom, heck OVER FILL IT!! I topped them off with a little more bread crumbs and bit of melted butter. Put them in the oven and let the wait begin! About 20-30 minutes..
Here is where I admit what I did wrong and would have changed it The stuffing looked like it had too much cream cheese.. I kept adding bread crumbs.. don’t do this!! haha!! Follow the recipe as is.. and add whatever you fancy
My first baked brie! Well, that I made anyway.. The first and only one I’ve ever had other than this was at a nice little pub in Atlanta, GA with my sister. It was such a good time I think about her every time I see a Brie in the grocery store. So I snagged a recipe from Rachel Ray’s website .. and couldn’t believe how simple it was. I was almost embarrassed! Then I kept reading about if you should keep the rind on top, or remove it, put the fruit on the puff pastry, or in the middle of the Brie.. etc.. So I stuck with the recipe and it turned out really good! I wish I had cut up some fresh apples to go with the crackers but there is always next time, and perhaps about 10 more minutes in the oven. Oh! The wine went really well too.. I chose Chardonnay but I think a nice Pinot Grigio would go well – Obviously I don’t spend a fortune on wine. You can get a good bottle for under 10.00 easily.
You can find the recipe here