Artichoke & spinach stuffed mushroom caps

You will need:

Sauté mushrooms in a little olive oil, on low heat, until tender. Wait for them to cool, then chop off stems.

On medium heat, whisk together milk, butter, cheese and artichoke and spinach dip mix. Then add one tablespoon of flour and cornstarch at a time until you reach a thick consistency.(I used about 4 tablespoons of each) You must continuously stir to avoid burning.

Scoop mixture into the caps of mushrooms and place in a greased pan. Top with additional cheese and bake for 20 minutes at 300°.


Slow cooker garlic beef stroganoff


You will need:

  • 1 Tbsp. TS Garlic Garlic
  • 2 Tbsp. TS Onion Onion
  • 1 1/2 lbs. beef stew meat, cubed
  • 2 cups sliced mushrooms
  • 14.5 oz can of beef broth ( I used two beef bouillon cubes mixed with water)
  • 1 Tbsp corn starch
  • 2 Tbsp. cold water
  • 8 oz onion & chive cream cheese
  • Wide egg noodles prepared

Combine first five ingredients in slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Combine cornstarch with cold water; stir until smooth. Whisk cornstarch mixture into slow cooker; stir until thickened. Add cream cheese just before serving; stir until well blended. Serve over hot egg noodles.

Another super easy slow cooker recipe that was delicious! Usually beef stroganoff is made with sour cream but the onion & chive cream cheese gave it a whole new taste! yum!


Vegetable stir-fry with peanuts


We had a busy day today so when 4:30 rolled around and I had no plan for supper, I threw together a quick stir-fry. I literally just chopped up all the fresh veggies I had in the fridge.


You will need:

  • your favorite stir-fry sauce ( we used Shanghai Stir-fry sauce from TS which unfortunately is no longer available!)
  • 1 tablespoon Garlic Garlic seasoning from TS
  • mushrooms
  • carrots
  • green peppers
  • broccoli
  • french cut frozen green beans
  • peanuts
  • fresh parsley

Clean and chop all the vegetables. In a large sauté pan, combine Garlic Garlic seasoning, vegetables, and a handful of peanuts. Cook on medium heat for about 20 minutes, covered. You want to make sure all your veggies are done before adding the sauce. Then add as much of your sauce as you’d like to the veggies. Let the vegetables simmer in the sauce for an additional 5-8 minutes then serve.

This was super easy and very tasty! Use whatever veggies or meats you’d like to spice it up!