Stuffed Mushrooms

Ingredients
24 - 30 whole fresh mushrooms
1 Tbsp vegetable oil
1 Tbsp minced garlic
1  8-ounce package cream cheese
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp onion powder
1/4 - 1/8 tsp cayenne pepper

Directions
1. Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel.  Carefully break off stems and set aside. Chop stems extremely fine, discarding any tough ends.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.
3. When garli and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, pepper, onion powder, and cayenne powder. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under the caps.
Serve hot.

Creamy Shrimp Crostini

Ingredients
40  1/2-inch thick baguette slices
2 Tbsp olive oil
1  8-ounce package cream cheese
1/2 cup mayonnaise
2 Tbsp dijon mustard
1  - 1 1/2 lb cooked  shrimp, peeled, deveined, coursely chopped
1/2 cup minced green onions (about 9 - 10)
1 1/2 Tbsp chopped fresh dill
1 tsp grated lemon peel (zest)

Preheat oven. Lightly brush 1 side of each baguette slice with olive oil. Arrange on 2 baking sheets and bake 10 - 15 minutes, watching carefully so they don't burn.  *These can be made ahead of time, cooled, and stored in a ziploc.

Using an electric mixer, beat cream cheese, mayo, and mustard in a large bowl to blend. Mix in shrimp, green onions, dill, and lemon zest.  Season with salt and pepper.  *The dip can be made a day ahead, and refrigerated in a tupperware.

Spread 1 Tbsp shrimp mixture atop each crostini. Arrange crostinis on baking sheets and broil until shrimp mixture begins to brown, about 2 - 4 minutes.  Top with parsley (optional).

Baked Boursin & Tomato Appetizer

Ingredients
2/3 pint cherry or grape tomatoes, quartered
3 Tbsp minced fresh basil
2  5 oz. packages Boursin herb cheese
6 - 8 Tbsp milk

Spread half of the tomatoes on the bottom of a shallow 2 - 2 1/2 quart baking dish.  Sprinkle 1 1/2 Tbsp of the basil leaves over the tomatoes.
In a bowl, combine the cheeses and the milk. Mix together with a wisk or electric mixer until well combined. Pour over the tomatoes and basil.  Sprinkle with the remaining tomatoes and basil.
Bake at 350 degrees for 15 - 18 minutes.
Serve hot with crackers or crostinis.

* Can be assembled (but not baked) a day ahead and then refrigerated.  Bring to room temperature before baking.

Molasses Honey Ginger Cookies

Here is a recipe for the only "gingerbread" cookies I'll ever make. I don't typically like gingerbread cookies, but this version totally surprised me and is delicious.

Molasses Honey Ginger Cookies
1 cup shortening
1 cup sugar
1/2 cup molasses
1/2 cup honey
2 egg yolks
4 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 Tablespoon cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp nutmeg

Icing
2 cups confectioners sugar
2 Tablespoons melted butter
2 Tbsp milk
1 tsp vanilla

1. Cream together the shortening, sugar, molasses, and honey in a bowl with an electric mixer. Add the egg yolks and mix well.
2. Sift together the flour, baking soda, baking powder, salt and spices. Stir into shortening mixture.
3. Wrap the dough in plastic wrap and chill well, at least 1 hour.
4. Preheat oven to 350 degrees (or 325 convection).  Roll out dough on a lightly floured board to 1/4 inch thickness.
Cut out gingerbread man shapes with cookie cutter.  Transfer to lightly greased baking sheets.
5. Bake cookies for 8 - 10 minutes. Do NOT overbake, so watch carefully. Let the cookies cool on a rack.
6. Beat confectioners sugar, butter, milk, and vanilla until smooth, adding more milk until desired consistency.
Decorate the cookies with the icing and ENJOY!