Stuffed mushrooms are one of my favorite appetizers, they always hit the spot! So when Jimmy Dean contacted me about their new Fully Cooked Sausage Crumbles, I knew I wanted to use the crumbles in stuffed mushrooms.
I adapted this recipe from one I found on the Jimmy Dean website. It comes together very quickly, in about 30 minutes. It’s simple enough to whip up when you need an appetizer in no time!
- 12 oz medium sized mushrooms, stems removed
- 1 package Jimmy Dean® Sausage Crumbles, Original
- 1 garlic clove, minced
- 2 eggs
- ¾ cup dry Italian bread crumbs, divided
- ½ cup (2 ounces) grated Parmesan cheese, divided
- ¼ cup chopped fresh parsley
- 1 tablespoon olive oil
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I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle?
This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl.
Ingredients (makes 4 mini trifles):
- 2 cups heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sugar
- 1 jar ( roughly 11 oz) lemon curd
- 1 Sara Lee pound cake, defrosted
- strawberry jam
- 1 pint blueberries
- 1 pint raspberries
- 2 strawberries, halved
#spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
Yes, it’s technically spring. But. It snowed last night here. So it’s not time just yet to delve into super springy recipes. Sigh.
So this recipe is a happy medium. The bright green color is a nod that spring weather is (hopefully) not too far away. It is still a warm dish though, so it is good for colder nights. (This recipe from Inda Garten is originally a pasta salad, so it can absolutely be eaten cold as well)
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 4 cloves garlic, roughly chopped
- 3 cups fresh basil leaves, packed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- fresh pesto (see recipe below), to taste
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1/4 cup mayonnaise
- Grated Parmesan, to taste
- 1/2 cup frozen peas, defrosted
- 1/4 cup pine nuts
- salt and pepper, to taste