I don’t know about you, but this week has felt neverending.  After work, I’m going to pour a glass of wine and whip up a quick and easy meal for the family to enjoy.  Sometimes it’s nice to kick off the weekend with a relaxing evening at home.

I selected a few simple yet delicious meals to make this weekend and I’ve shared the recipes for you below.  Before I get to those, let me tell you about today’s secret recipe.  Crab stuffed mushrooms are always a yummy treat.  This easy-to-follow recipe will show you how to make your own restaurant quality stuffed mushrooms.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Crab Stuffed Mushrooms

1 cup cooked flaked crab
8 oz cream cheese, softened
1 tsp lemon juice
2 dashes Worcestershire sauce
1/4 tsp basil
1/4 tsp garlic powder
2 green onions, minced
1/8 tsp lemon pepper
24 large mushrooms
1/2 cup Cheddar cheese, grated
2 Tbs freshly grated Parmesan cheese

Wash mushrooms well, remove stems, and set caps aside. Finely chop about 1/2 the mushroom stems.(Use the remainder in another recipe or freeze for later use.)

Mix cream cheese, crab, chopped stems, lemon juice, Worcestershire sauce, basil, garlic powder, onions, and lemon pepper.

Fill mushroom caps with the crab mixture and place in a large, lightly greased baking dish. Top with the grated Cheddar and Parmesan cheeses. (Recipe may be prepared to this point and refrigerated, covered, overnight.)

Bake at 450 degrees F for 15-20 minutes and serve warm.

Makes 24.

Enjoy these great-tasting recipes from our forum:

- Sticky Pork Chops

- Golden Chicken

- Garlic Peppercorn Steak

Find these recipes and many more our Recipe Exchange Forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

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