Holiday Appetizers/Spinach Balls & Almond Cheddar Appetizer

 The thing I love about both of these appetizers is that they are fairly easy to make, taste really good, and can be made ahead and frozen to use whenever you'd like. I also added a couple of Sam's Club garlic olives...yum, and one of my favorite cheeses.

Link for recipe below

http://recipefirst.blogspot.com/2012/10/spinach-balls.html

All Ready For The Freezer!

The Almond Cheddar Appetizer calls for 1 cup of mayonnaise, but I only use 3/4 cup to cut back on the richness. I'm surprised they don't include bacon in the title because that is a main ingredient, and really makes it extra good. Just click on the link below for the recipe.

http://www.tasteofhome.com/Recipes/Almond-Cheddar-Appetizers

Cream Of Mushroom Soup

This has to be one of my favorite soups! I found this recipe on allrecipes.com, but have made a couple of alterations.  
When you think of cream of mushroom soup, the first thing that pops into your head is the Campbell's version. I love using Campbell's cream of mushroom in recipes but never liked eating it just as a soup. I can't believe how much I love this soup for someone who used to hate mushrooms as a kid!  It's excellent with bread topped with baby Swiss cheese and warmed in the oven. I shred the cheese in my food processor along with a little shredded onion. 


Ingredients

    2- 16 oz. baby bella sliced fresh mushrooms

    3 cups chicken broth

    2 cloves minced garlic

    1 cup chopped onion

    2 tsp. fresh chopped thyme or 1/2 teaspoon dried thyme (I definitely prefer fresh in this recipe)

    6 tablespoons butter
    6 tablespoons flour

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    1 cup heavy whipping cream

    1 cup half-and-half

    1/4 cup sherry

Directions

In a large heavy saucepan, cook mushrooms in the broth with onion, garlic and thyme until tender, about  10 to 15 minutes. (If using fresh thyme, don't add until the last couple of minutes of boiling time.)

In blender, food processor, or using immersion blender, puree the mixture , leaving some chunks of mushrooms in it. ( I also like to puree until totally smooth and add an 8 oz. package of mushrooms that I have caramelized when soup is complete.) Set aside.

In a smaller saucepan, melt the butter, whisk in the flour salt and pepper and stir for about 2 minutes until smooth. Add the mixture to the mushroom puree and bring to a boil stirring constantly and simmer until thickened. Add the sherry and simmer for another 2 mins., then add half and half and whipping cream and heat until warmed through. Adjust seasonings to taste.

Soup can be frozen, but be sure to leave the whipping cream and half-and-half out, and add after you take out of freezer to heat.

Bacon, Mushroom, and Almond Wild Rice

 On trips to Minnesota to visit our son, daughter-in-law and grandson, I like to pick up some MN wild rice. I decided to make a side dish to go with some Cornish hens I'm making. I've included an easy and sure proof method for making your wild rice in the oven that my sister Gina shared with me. It's a perfect way to make rice while you're busy at work.

 Easy Oven Prepared Wild Rice

1 cup wild rice
3 cups boiling water
1 chicken Bouillon cube (I use a tsp. of Better Than Bouillon)

Preheat oven to 500 degrees
put everything in a covered Pyrex or glass dish, put in oven and turn the oven OFF. Either do it overnight or in the morning so it's ready for supper. Works great!




Bacon, Mushroom, and Almond Wild Rice


Ingredients


Prepared rice from above recipe
1/2 lb. bacon cut up and fried
8 oz. package of slice mushrooms
1/3 cup chopped onion
1 shallot (chopped)
1 clove garlic (minced)
2 Tbs. sherry
1/4 cup slivered or slice almonds (pan toasted)


Cut up your bacon and fry it in a pan over medium heat until crisp (set aside). Drain most of the fat from the pan, leaving enough to saute' your onions, shallot, garlic, and mushrooms. Saute' the onion, shallot, and garlic over medium heat for about two to three mins. Add the mushrooms and saute' for an additional 3 mins. or so until done. While sauteing, sprinkle the 2 Tbs. of sherry evenly over the mushroom/onion mixture, and season lightly with salt. Set sauteed mixture aside, and place the almonds in the same pan on medium heat, stirring constantly so the almonds do not burn. (set aside)
Put about 1 Tbs. olive oil in the pan and add the cooked rice from the oven. Stir in all of the other ingredients, add salt and pepper to taste, and cook on medium until warm and ready to serve.