Recipe Vegetarian Spinach & Mushroom Pies

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Recipes for individual mushroom pies are a little hard to find, so I thought I’d present one for your consideration. It’s always fun to have a party or a holiday with individual items as “finger food” to go with the rest of the festivities. Here is HowTo put it together.
Recipes for individual mushroom pies are a little hard to find, so I thought I'd present one for your consideration. It's always fun to have a party or a holiday with individual tems as
Ingredients:

Servings: 4-6

1 pie crust
4 eggs
1 teaspoon garlic powder
4 finely minced garlic cloves
1/2 small onion, finely minced
1/3 cup crumbled feta cheese
3 cups fresh spinach
1 cup grated cheddar cheese
1 cup fresh sliced mushrooms
1/2 cup milk
1/4 cup shredded parmesan cheese
1/2 tablespoon olive oil

 

 

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Directions:

1 Heat olive oil in a saute pan, toss spinach until it cooks down.
2 Combine fresh garlic, onions, milk, eggs & grated cheese.
3 Mix parmesan and garlic powder together (do not combine with other ingredients).
4 Spread spinach out in the pie crust.
5 Pour egg mixture into crust.
6 Arrange mushrooms and feta over the top
7 Sprinkle with parmesan/garlic mixture.
8 Bake for one hour at 350.

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#recipes #appetizers #mushrooms #thanksgiving #christmas #holiday

Select the Right Wine for The Right Time – Free Download

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Select the Best Wine for your Dinner or Event. Here is a Chart to help you. Click on the Chart to download. Then take the Friendship Quiz Below.

Select the Best Wine for your Dinner or Event. Here is a Chart to help you. Click on the Chart to download. Then take the Friendship Quiz Below.

Take The Friendship Quiz:

Twenty-one Friendly Questions: Use this checklist to find something you can do to add a fresh, deeper dimension to your closest friendships, and to gain a greater understanding of what biblical fellowship is all about.
INSTRUCTIONS: You can use this checklist for evaluating your relationships with your friends.
First, decide which relationship you want to evaluate, then read through the list of questions and think carefully about how you would answer each one in regard to your relationship with that friend.

Enter Name & email then Click “Start Quiz”quiz1

You must specify a text.
You must specify an email address.

How to Make Chocolate Dipped Cupcakes

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How to Make Chocolate Dipped Cupcakes

This bakery makes it look oh-so easy!

Anything that comes close to the experience of eating a DQ chocolate-dipped ice cream cone immediately has my attention. About once-a-month, my husband and I go out for a “cheap date” and we often end up going to Dairy Queen for dipped cones or Dilly bars.

“Cupcakes Take the Cake” in Seattle’s trendy Wallingford neighborhood held an exciting cupcake meet-up  (April 2012). Trophy Cupcakes bakery demonstrated their chocolate dipping process with these high hat cupcakes. It seems pretty straight-forward, doesn’t it?

This recipe for chocolate peanut butter cupcakes will give you instructions and the chance to try the dipping process. Note the flavor bonus is reminiscent of Reese’s!

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• Headband Kit – DIY Hair Bow Making Kit – Birthday Party – Baby Shower • Birthday Party Theme. • Baby Shower Headband Kit! • Get a complete baby shower headband station kit with just one package. • Make over 32 Headbands Plus 5 Clips!Ingredients

For the Chocolate Cupcakes

3/4 cup all purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons
granulated sugar
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg
1 teaspoon pure vanilla extract

For the Peanut Butter Buttercream

1/2 cup granulated sugar
2 large egg whites
1/8 teaspoon salt
12 tablespoons softened unsalted butter,
cut into 1/2-inch pieces
1 cup peanut butter
2 teaspoons pure vanilla extract

For the Chocolate Coating

8 ounces semi-sweet chocolate,
finely chopped
1 1/2 tablespoons vegetable oil

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1. Heat oven to 350 degrees F. Line muffin pan with 10 cupcake cups.

2. In medium bowl combine flour, cocoa, baking soda, and salt. Set aside.

3. In larger bowl combine sugar, buttermilk, oil, egg, and vanilla until smooth. Add dry mixture and whisk until smooth. Spoon batter into cupcake cups, dividing evenly.

4. Bake 25 minutes or until center is just set. Let cool in pan for 10 minutes and then transfer cupcakes to wire rack. Cool completely.

5. While cupcakes are cooling, prepare the buttercream frosting. Combine sugar, egg whites, and salt in bowl of electric stand mixer.

6. Set bowl over pan of simmering water. Gently whisk until mixture registers 160 degrees F on instant-read thermometer.

7. Immediately transfer bowl to electric stand mixer. With whisk attachment, whip on medium-high speed until mixture resembles consistency of shaving cream.

8. On medium speed, add butter one piece at a time, until combined and creamy.

9. Whip in peanut butter and vanilla, and beat until smooth.

10. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

11. Pipe 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until buttercream is completely firm, about 1 hour.

12. Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt over a pan of gently simmering water.

13. Stir until chocolate has melted and mixture is smooth. Transfer to a large coffee mug.

14. Holding cupcake by the bottom, carefully dip into the chocolate. Be sure to submerge all of the buttercream.

15. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to cooling rack and repeat with remaining cupcakes.

16. Before serving, let cupcakes rest a few minutes so chocolate can set.

Yield: 10 cupcakes. Active time: 1 hour. Total time: 3 hours

Recipe Source: Adapted from Yvonne Ruperti at Serious Eats.com

Photo: RachelfromCupcakesTaketheCake (Flickr)