Shrimp and Crab Stuffed Mushrooms

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December is my favorite month – and not only because I get to shovel these delicious mushrooms into my mouth on Christmas, but because it’s also my birth month! This is officially the last year of my 20s (cue the weeping). I must admit, this decade of life has been good to me. College meant a rough start, but all my bad decisions somehow molded me into the person I am today, against all odds!

My 29th birthday was exactly how I wanted it to be. I asked my hubby for something quiet, with just the two of us. Funny, if you told 20 year old me that that’s what I would want for the big 2-9, I would have thought you were crazy! We went out to dinner at one of my favorite restaurants and then ended the night with a good movie. It was just what I needed since my birthday is a week before Christmas, meaning it’s generally an extremely psychotic time of preparations.

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At our family Christmas, there are always fantastic side dishes to choose from (or you can just try them all!). My aunt Melinda shares my passion for food, so her dishes never disappoint. This year, she walked in with several appetizers and sides, including my favorite, shrimp and crab stuffed mushrooms. They are bite-sized for easy consumption and are stuffed with yummy goodness.

The recipe is super simple and you can make it the night before to ease the stress of the big day. Good luck limiting yourself to only one – I would have eaten the whole tray if I wasn’t busy playing the charming hostess!

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Shrimp and Crab Stuffed Mushrooms

Ingredients

  • 1 box whole mushrooms
  • 1 block of cream cheese (room temperature)
  • 1 can of baby shrimp
  • 1 can crabmeat
  • bread crumbs

Instructions

  1. Drain juice from shrimp and crab, mix together with room temperature cream cheese. Add dash of seasoning salt.
  2. Pull stem out of mushrooms and Wipe mushrooms, don't wash!
  3. Place on baking sheet lined with parchment paper and sprinkle with Italian bread crumbs.
  4. Bake 375 for about 15/20 minute.
  5. Mushrooms should be a little spongy when you squeeze.

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I captured a special moment between my husband and grandma in the kitchen. Looking forward to Christmas, 2015 <3

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Creamed Corn

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I mentioned in my previous post that I was in search of a good Chicken Fried Steak recipe. I haven’t found one yet, but I did discover the perfect side dish for the chicken fried steak that continues to elude me! Delicious creamy corn. Making this recipe was a reminder that Thanksgiving is just around the corner – and what a happy reminder that was!

I absolutely love Thanksgiving. I love spending time with my crazy family and overindulging in juicy ham and perfectly mashed potatoes. The best part of Thanksgiving is closing out the night at my in-laws’ and enjoying round 3 (or 4…or 5…) of excessive food consumption and happy hour.

This recipe is a perfect Thanksgiving side dish, and from my husband’s reaction…everyone who is a someone will adore it!

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Do you need a closer look??? Wait for it…. 

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Creamed Corn

Ingredients

  • 4 lbs. frozen sweet corn
  • 2 8 oz blocks cream cheese diced into 1 inch squares
  • 1 stick (4 oz) of salted butter
  • 3/4 cup heavy whipping cream
  • 4 tablespoons of sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Throw all the ingredients into a crockpot on low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot. The longer, the better. All of the cream cheese pieces should be completely melted into the cream and butter.

Recipe Adapted from I cook He eats

www.MyCrownedCreations.com


Baked Ranch Chicken

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Guess what? It rained here in Southern California! I think it’s finally fall. Time to break out your cute boots and cozy scarves. My favorite time of year! Every October through December I gain about 5 lbs. I have no self-control during these months and I loooove comfort food. I found this chicken recipe on Pinterest, and you’re not going to believe the secret ingredient: CORN FLAKES!

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Baked Ranch Chicken

Ingredients

  • 8 chicken halves
  • 1/2 stick of butter
  • 3/4 cup of corn flakes
  • 3/4 cup parmesan cheese
  • 1 packet Hidden Valley Ranch

Instructions

  1. Melt butter in small bowl.
  2. Take cornflakes and place into plastic bag.
  3. Smash the cornflakes with rolling pin and place in a shallow bowl.
  4. Add Hidden Valley Ranch packet and Parmesan cheese in shallow bowl.
  5. Dip Chicken halves in melted butter and then roll in corn flake mix.
  6. Place in greased 9×13 pan.
  7. Bake at 350 degrees for 45 minutes.

www.MyCrownedCreations.com

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Like I said earlier…it’s my favorite time of year and the Halloween decorations are finally coming out to play. My friend below plays “La Bamba” when you walk by. He is the newest addition to my little Halloween family. My neighbors are probably sick of hearing the song over and over again, but they can deal with it! Grinches.

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I went to the local feed store and purchased this bail of hay. See how fabulous it looks? And it only cost $9.00! My little black kitty guards the front of our house. My husband is allergic, so this is as close as I can get to having my own cat.

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Halloweenwreath

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I grabbed this vine wreath at Michael’s and added white and orange flowers. I spray painted the numbers orange and added dollar store spiders to make it SPOOKY! This wreath was less than $20.00 to make, and it’s so festive (and cute, if you ask me!).

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Anyways, back to the food. I hope you love this chicken recipe as much as I do. Currently, I am searching for a chicken fried steak recipe, so if you have a good one please send it my way! Happy Fall, friends!
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Happy Holidays

I am so sad that I have neglected my blog. More like abandoned…whoops.

So many amazing things have happened this year! I got engaged, I got a new job, we bought our first home, we added a new addition to the family, and I turned 27. CRAZY.

I am so blessed and I know God has an amazing plan for me and my family. This holiday season has been extra crazy, though. I have planned my wedding since I was a little girl and now that it’s actually here, all I want to do is take a big NAP. Thankfully, I have an amazing fiancé who loves me to death and tells me everything is going to work out juuuust fine.

One of my goals for 2013 is to blog twice a month. Hold me to it! I miss you Blog, I really do.

Happy Holidays!

Love, Yvette