Reuben Stuffed Mushroom Appetizers / #NationalMushroomMonth

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If you, or someone in your family is a mushroom lover, today is your day! I am celebrating #NationalMushroomMonth with some blogging friends, by creating some new fun and tasty mushrooms that I know you will love! I made a Reuben Stuffed Mushroom to celebrate this tasty month! If you are a reuben sandwich lover, this mushroom is for you, and even if you don't love the sandwich, I am betting you will still love the mushroom! Stuffed with corned beef, sauerkraut, onions, mustard and cheese, these Reuben Stuffed Mushrooms made the perfect appetizer for any event, including an Oktoberfest party or a harvest celebration!

Reuben Stuffed Mushrooms
(printable recipe at end of page)
Makes 4 large stuffed mushrooms

1/4 cup Butter
4 large Button Mushrooms
4 teaspoons chopped yellow Onions
Yellow Mustard 
1/4 pound deli Corned Beef 
1/4 cup Sauerkraut
1-2 pieces Swiss Cheese
1/4 cup Mayonnaise
2-3 tablespoons Mustard

 Wash and dry 4 large Button Mushrooms.

Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook  for 6-7 minutes.

Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.

While the mushrooms are cooking, chop the onions, and.....

the corned beef.

Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.

Flip the mushrooms over and add onions to each of the mushrooms.

Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.

Pile on a medium amount of the sauerkraut.

Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.

 Mix together the mustard and mayonnaise to make a drizzle sauce.  Serve hot with a drizzle of sauce on top! I made some of these appetizers with sauerkraut, and some without. It just depends on what you and your guests like!




Thank you for joining me today! With football season starting, and the holidays not too far away, fun and tasty appetizers may be on your mind. I hope you will try these Reuben Stuffed Mushroom Appetizers, and some of the other tasty mushroom recipes from the list below!:

• Bacon and Mushroom Carbonara by Big Bears Wife
• Burgundy Mushrooms by Cheese Curd In Paradise
• Candy Cap Cookies by Culinary Adventures with Camilla
• Hungarian Mushroom Soup by A Day in the Life on the Farm
• Reuben Stuffed Mushroom Appetizers by The Freshman Cook
• Vegan Autumn Kale Salad with Roasted Shiitakes and Maple Mustard Dressing by The Baking Fairy

Reuben Stuffed Mushroom Appetizers

Yield: 4

Author: The Freshman Cook

ingredients:

• 1/4 cup Butter
• 4 large Button Mushrooms
• 4 teaspoons chopped yellow Onions
• Yellow Mustard
• 1/4 pound deli Corned Beef
• 1/4 cup Sauerkraut
• 1-2 pieces Swiss Cheese
• 1/4 cup Mayonnaise
• 2-3 tablespoons Mustard

instructions:

How to cook Reuben Stuffed Mushroom Appetizers

1. Wash and dry 4 large Button Mushrooms.
2. Melt the butter, on medium heat, in a large frying pan. Add the mushrooms. Let them cook for 6-7 minutes.
3. Flip the mushrooms over and cook on the other side, 3-4 minutes on medium heat. Continue to flip them and cook, and then flip and cook again, until they are slightly soft, but not soggy.
4. While the mushrooms are cooking, chop the onions, and the corned beef.
5. Check on the mushrooms, and when you think they are done, cover with a lid and let them cook for 1-2 minutes more.
6. Flip the mushrooms over and add onions to each of the mushrooms.
7. Add a squirt or swipe of mustard to each mushroom. Stuff the corned beef in to the top of the mushroom.
8. Pile on a medium amount of the sauerkraut.
9. Cut your swiss cheese pieces into 4 squares. Add a piece of swiss cheese to the top of the sauerkraut and place the pan under the broiler just until the cheese begins to bubble and brown, about 3-4 minutes.
10. Mix together the mustard and mayonnaise to make a drizzle sauce. Serve hot with a drizzle of sauce on top!

https://www.thefreshmancook.com/2019/09/reuben-stuffed-mushroom-appetizers.html

appetizers, reuben sandwich, corned beef, stuffed mushrooms, mustard, mayonnaise, National Muchroom Month, swiss cheese

appetizers, party food, fall food, fun food, foodtball food, Oktoberfest

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North Carolina BBQ Wings/#FootballFood

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It is finally time for "The Big Game"! Friends will be dropping by to eat and drink all kinds of yummy theme foods and cocktails, watch  commercials that are funny and produced for this very day, wear team themed shirts, and fun hats and have a great time! 
Make these North Carolina BBQ Wings part of your menu and fun! The sauce can be made a day or two ahead of time, so on game day, all you need to do is bake the wings! Simple and delicious!

North Carolina BBQ Wings

(printable recipe at end of page)

4 ounces Applewood Bacon (cut into large chunks)

3/4 cup Beef Stock

1 1/2 cups Apple Cider Vinegar

1/2 cup White Vinegar

1/4 cup packed Dark Brown Sugar

1/4 cup Ketchup

2 teaspoons Red Pepper Flakes

1 teaspoon Chipotle Chile Powder

1/4 teaspoon Salt

2 1/2 lbs raw Chicken Wings (thawed, if frozen)

Cut each slice of bacon into 4 chunks and place in a medium sauce pan.

Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders its fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw bacon away.

While you are waiting for the sauce to finish up, place the wings on a baking sheet. 

Preheat oven to 375 degrees. Use a brush to spread sauce on each of the wings. Bake for 20-25 minutes.

Remove tray of wings from oven and spread another layer of sauce on wings. Return to oven and bake for another 20-25 minutes. Check the wings in a meaty part of the chicken, to make sure they are fully cooked to a minimum internal temperature of 165 degrees. Also, be aware that the size of your wings may be smaller or larger than the ones I used here, so adjust your time accordingly. 

Enjoy your wings with a side of homemade chips, and a side of BBQ sauce for dipping!

Thank you for stopping by today!

Today I joined in with some blogging friends to celebrate the big game and share fun fixins'!  Check out what everyone made!~

• Beef & Cheddar Stuffed Rolls by Tip Garden
• Spicy Touchdown Chili by Jolene's Recipe Journal
• Quick and Easy Restaurant Salsa by Kelly Lynns Sweets and Treats
• Jalapeno Glazed Party Meatballs by Palatable Pastime
• Wisconsin Beer Brats by Cheese Curd In Paradise
• Bacon Swiss Cups by Hezzi-D's Books and Cooks
• North Carolina BBQ Wings by The Freshman Cook
• Skillet Pizza Dip by Family Around the Table
• Deep Fried Pickles with Sriracha Ranch Dipping Sauce by Food Above Gold
• Chorizo Taco Pizza with Cilantro Sauce by The Spiffy Cookie
• Beer Cheese Dip by Everyday Eileen
• Air Fryer Korean-Style BBQ Chicken Wings by Karen's Kitchen Stories
• Spinach Artichoke Dip by Our Good Life
• Hot Dog Sliders by Kate's Recipe Box
• Fried Bologna and Onion Sandwiches by A Day in the Life on the Farm
• Chili Cheese Beef Brats by Cindy's Recipes and Writings
• Mini Bell Pepper Nachos by Blogghetti
• Soda Glazed Kielbasa Game Day Bites by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Garlic Parmesan Cauliflower Wings by The Baking Fairy

Author: The Freshman Cook

North Carolina BBQ Wings

ingredients:

• 4 ounces Applewood Bacon (cut into large chunks)
• 3/4 cup Beef Stock
• 1 1/2 cups Apple Cider Vinegar
• 1/2 cup White Vinegar
• 1/4 cup packed Dark Brown Sugar
• 1/4 cup Ketchup
• 2 teaspoons Red Pepper Flakes
• 1 teaspoon Chipotle Chile Powder
• 1/4 teaspoon Salt
• 2 1/2 lbs raw Chicken Wings (thawed, if frozen)

instructions:

1. Cut each slice of bacon into 4 chunks and place in a medium sauce pan.
2. Add the beef stock, both vinegar's, sugar, ketchup, red pepper flakes, chipotle chile pepper and salt. Bring the mix to a boil, then reduce to medium low heat. Simmer approx 15 minutes until the bacon renders its fat. Remove from heat and set aside for approx. 20 minutes to allow flavors to develop. Remove bacon from sauce and throw bacon away.
3. While you are waiting for the sauce to finish up, place the wings on a baking sheet.
4. Preheat oven to 375 degrees. Use a brush to spread sauce on each of the wings.
5. Bake for 20-25 minutes.
6. Remove tray of wings from oven and spread another layer of sauce on wings. Return to oven and bake for another 20-25 minutes. Check the wings in a meaty part of the chicken, to make sure they are fully cooked to a minimum internal temperature of 165 degrees. Also, be aware that the size of your wings may be smaller or larger than the ones I used here, so adjust your time accordingly.
7. Enjoy your wings with a side of homemade chips, and a side of BBQ sauce for dipping!

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Touchdown Dip

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When it comes to the Super Bowl, I am not really that interested. But, when it comes to the food being served at a Super Bowl Party, I am 100% in the zone! I love all the cute, tasty theme foods, and that goes for this Touchdown Dip! It is very similar to my 7 layer Dip that I have been making for years, but there are a few differences. The ingredients in this dip are combined together, and spread into the bowl. So simple! Make it the day ahead of time and that makes it easy! So it is easy and simple! It also tastes fantastic served with tortilla chips! Dress it up to look like footballs with some sour cream!

Touchdown Dip
(printable recipe at end of post)
2 16 ounce cans Refried Beans
2 Roma Tomatoes, chopped small
3/4 cup Onion, chopped small
1/4 cup Sour Cream
1/2 cup Salsa
1 ripe Avocado
8 ounce Cream Cheese, softened 
1 cup Shredded 4 Cheese
1/4 cup Sour Cream
Pastry Bag 
Decorating Tips #3 and #10

In a large bowl, mix together the refried beans, tomatoes and onion.

Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.

Add the salsa and sour cream to the mix.

Chop the entire avocado in to small bite size pieces.

 Whip cream cheese with mixer.

Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.

Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!
 Enjoy the game and have fun!


Here are some other game eats that you may have missed:

"Design Your Own Flatbread" Station

Chocolate Footballs

 Super Bowl Party Mix

I have one more Football Party "must have" coming your way on Friday!

Stop back to get the recipe for "Bacon Party Pops"!

Have a great day, and thank you for stopping by!

 

Author: The Freshman Cookprint recipe

Touchdown Dip

INGREDIENTS:

• 2 16 ounce cans Refried Beans
• 2 Roma Tomatoes, chopped small
• 3/4 cup Onion, chopped small
• 1/4 cup Sour Cream
• 1/2 cup Salsa
• 1 ripe Avocado
• 8 ounce Cream Cheese, softened
• 1 cup Shredded 4 Cheese
• 1/4 cup Sour Cream
• Pastry Bag
• Decorating Tips #3 and #10 (Wilton)

INSTRUCTIONS:

1. In a large bowl, mix together the refried beans, tomatoes and onion.
2. Drain the salsa using a small holed colander. Add the salsa to the mix. Too much of the salsa juice will make the dip too watery.
3. Add the salsa and sour cream to the mix.
4. Chop the entire avocado into small bite size pieces.
5. Whip cream cheese with mixer.
6. Add avocado, cream cheese and shredded cheese to the mix. Mix all together with spatula or spoon.
7. Spoon dip into serving bowls. Refrigerate until ready to serve. Before serving, use a pastry bag filled with the rest of the sour cream, and a Wilton #10 and #3 tip to decorate the dip to look like a football. Serve with tortilla chips!

http://www.thefreshmancook.com/2017/02/touchdown-dip.html

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Sweet Party Nuts/#SuperBowlFood

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Last week, I shared these Spicy Party Nuts which are the perfect addition to your Super Bowl festivities. Today I want to share another party specialty, the spicy nuts counterpart, Sweet Party Nuts! They are very easy to make, and can even be made ahead of time.

 Sweet Party Nuts 
(printable recipe at end of post)

1 pound Pecan Halves
1/2 cup Butter
1/2 cup Powdered Sugar
2 teaspoon ground Cinnamon 
1 teaspoon ground Nutmeg

Set slow cooker to high and allow it to heat for approx. 10 minutes. Place nuts in the slow cooker, and drizzle the melted butter over them. Mix so that all of the nuts are coated.

Add the sugar and spices, and stir, so all pecans are coated evenly.

Put lid on slow cooker and cook on high for 15 minutes. During those 15 minutes, stir nuts several times. Turn the slow cooker to low and remove lid. Allow nuts to cook until they are enveloped in a crisp glaze. This will take anywhere from 1 1/2 to 2 hours.

Move nuts to a parchment covered baking sheet. Let cool.

Serve to guests, or enjoy yourself!

Looking for more Super Bowl ideas? Here are few you may have not seen:

Mini Meatball Subs 

Boys of Fall Cupcakes

Strawberry Hummus

Stop by on Wednesday, just in time for the big game, 

the recipe for:

Touchdown Dip!

Thanks for joining me today!