TheKitchenCookie

  ...and as you can see there is bacon involved.   Win Win!   ...and they're here just in time for the July 4th grocery list!   A while ago I bought a jalapeno pepper for another purpose, then forgot to use it, and I had this cream cheese languishing in the fridge along with everything else for these beauties.   It's been a really long time since I've felt anything close to creative in the kitchen, I've been in something more akin to survival mode but I'm happy to say I think maybe that dismal period is ending! :) At least I hope so!   Anyway. Moving on to the good stuff.   These are easy and tastier than all get out and so much more pleasing with a little bit of zip in them thanks to the pepper versus a plain hunk of cream cheese in the mushroom, but, maybe that's just me. If that's how you prefer them, by all means, enjoy! :)   7 lg. white stuffing mushrooms 7 bacon pieces 4 oz. cream cheese, room t...

 I had a nifty kitchen gadget to try out and was hungry for roasted mushrooms and asparagus so I combined them all into a yummy lunch today. I'm not usually keen on zucchini but I enjoy it like this and the cream sauce was lovely. :)       1 medium sized zucchini 1 Tablespoon butter   Saute till tender, drain away the liquid. Toss with cream sauce just before ready to serve.   3 Cheese Cream Sauce: ½ cup heavy cream 1/3 cup each finely shredded Asiago, Romano, and Parmesan cheeses Freshly ground black pepper   Heat the cream until bubbly around the edges. Gradually add the cheeses and whisk until melted. Add the pepper.   Roasted Veggies: asparagus lg. mushrooms Vidalia onion slices olive oil sea salt grated Parmesan cheese   Cut desired amount of vegetables and toss with oil, sea salt, and Parmesan cheese. Spread onto a non stick sprayed cookie sheet in a single layer. Roast at 40...