Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes! I adapted a recipe from Martha Stewart into a cupcake recipe to make these Lemon Angel Food Cupcakes. Ingredients: Cupcakes: 1 cup sifted cake flour 1 1/2 cups sugar 12 large egg whites 2 tablespoons finely grated lemon zest 1 tablespoon plus 1 teaspoon fresh lemon juice 1 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1/4 teaspoon salt Lemon Whipped Cream Frosting: 1/2 cup fresh lemon juice 1/2 cup sugar 1 tablespoon cake flour 1/4 teaspoon salt 1 1/2 cups heavy cream, chilled 1 tablespoon finely grated lemon zest
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! Ingredients: 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 #spon: I’m required to disclose a relationship between our site and Jimmy Dean. This could include Jimmy Dean providing us w/content, product, access or other forms of payment.