Apple Pie Egg Rolls

Ingredients:
3 cups of apples diced or shredded (the light green delicious apples!) not granny smith
5 egg roll wrappers
1 tbsp butter
1/2 tsp cinnamon
1/4 brown sugar

In a saucepan melt butter and add brown sugar, cinnamon, and apples you can add more or less cinnamon to taste if you want.

 Cook apples until tender then place in a bowl and place in fridge to cool for 30 mintues

 Lay out egg roll wrapper

 Place apples on the center evenly.

 Fold the bottom up and the sides in, there is a picture on the back of the package of the egg roll wrappers

 Make sure to moisten the last flap so that is will stick and the egg roll will stay together.

 Perfecto!

 Heat oil to 350 degrees and cook for about 5 minutes or until evenly golden brown on all sides. Make sure that the oil is not to hot or you will just burn the outside and the inside will not cook.

 Serve will powdered sugar and ice cream with a little Carmel sauce. YUM!

Stuffed Mushrooms

Ingredients:

1 package of whole white mushrooms

1 8oz package of cream cheese

5 scallions

1/4 grated parmesan cheese

1/2 cup of italian bread crumbs

1 tsp (or more to taste) Old Bay seasoning

1 tbsp of minced garlic

1-2 tbsp of olive oil

 Preheat oven to 350. Wash the mushrooms with a damp paper towel.Then de-stem them and make sure to get the whole stem out. 

 

 Put the stems in a separate bowl because they will be used in the stuffing process.

The stems are going to be chopped.

I minced them because I didn't want the pieces to be too big.

In a skillet with a little bit of olive oil saute the stems, then about 1/2 way through at the garlic if you add the garlic too early it will burn it that will change the flavor of the stuffing it is will not be good.

When the mushrooms are sauteed add them to a bowl with the rest of the ingredients to a bowl and mix. Add more or less seasoning to taste.

Use a spoon to stuff the mushrooms. Then bake for 20-25 minutes depending on size of mushrooms.

When the mushrooms are done remove them from the pan immediately to prevent them from becoming soggy. Enjoy!

Skillet-Baked Spinach and Artichoke Dip

Colleen and I had a massive cooking day together to make appetizers to surprise our Mom for an early mother's day gift.

We made a spinach and artichoke dip baked in a cast-iron skillet.

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese
• Begin by preheating oven to 350 degrees. Mix together cream cheese, mayo, parmesan cheese, romano cheese, garlic and dryseasonings.
  
  
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Then stir in drained artichoke hearts and spinach, gently.

After mixing transfer to cast iron skillet. Top with mozzarella cheese.

Bake for 25 minutes or until bubbling.