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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

Easy Appetizer: Bacon & Blue Cheese Stuffed Mushrooms


Stuffed mushrooms have been a regular appetizer at my dinner parties for years. It's one of those dishes I always without fail get rave reviews on. I've always used a simple recipe including bread crumbs, Parmesan, and diced artichokes. Last year for the first time I switched up my stuffed mushroom recipe, and I came up with a new favorite, Bacon & Blue Cheese Stuffed Mushrooms. These stuffed mushrooms are a quick and easy appetizer for your holiday dinner, and you can prep them ahead of time and assemble and bake right before serving.

INGEDIENTS
  • 20 button mushrooms
  • 10 slices bacon
  • 8 oz blue cheese (Use grated blue marble jack cheese for an extra spicy kick.)
  • 1 C finely grated parmesan
  • 1 C fine bread crumbs
  • 1 stick melted butter

INSTRUCTIONS

1. Prep the mushrooms: wipe clean with a damp paper towel (do not rinse or soak with water, because they'll absorb excess water - not a good thing for cooking with mushrooms), pull out stems and use a metal teaspoon to scoop out the dark brown part under the cap. Lightly coat a shallow baking or casserole dish with nonstick cooking oil. Arrange caps in the baking dish with the underside of the caps facing upward. Set aside. *You can do this part the night before if you want. Simply cover the baking dish and refrigerate.

2. Fry the bacon, crumble or chop it and put it into a large glass bowl.

3. Add remaining ingredients into bowl with the chopped bacon and mix well with a large spoon. *You could also use this as a stopping point the day before. Cover and refrigerate the filled mushrooms until you're ready to bake them.

4. Bake at 450 degrees for approximately 20 minutes. Enjoy!



Comments

  1. Looks scrumptious!

    I haven't ever tried blue cheese, but I like everything else in the mix!

    ReplyDelete
    Replies
    1. It's a strong-flavored cheese. I think people mostly either love it or hate it. I absolutely love it!!

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  2. Blue cheese is almost the best cheese in the whole wide world William Kendall! Try it but try not to eat your fingers while at it. Hahhaha
    I'm certainly preparing this recipe. Thanks for sharing it.

    ReplyDelete
    Replies
    1. Lol. I agree, it is almost the best cheese!!! I hope you do try these mushrooms. It's one of my favorite out of all of my recipes.

      Delete
  3. You're way too good at this, Krisztina! I don't even like mushrooms and this looks good to me!

    ReplyDelete
  4. Omg, these look sooooo delicious. I'll have to give the recipe a try.

    ReplyDelete

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