It was a success. We had people there from all different groups and everyone mingled so well. Plus, add a photobooth (even though I forgot to put out half the props), yummy food, a yule log and Christmas music and you've got yourself a party.
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| Some of the food - most was all eaten up! |
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| Wish you could see more of Ernie's Christmas sweater |
Friends brought amazing desserts and wine, and Webb and I whipped up food for everyone. Here are a couple of my all-time favorite recipes! Note that I was running around too much to take too many pictures, so these are examples, but not my actual dishes. Enjoy!
Stuffed Mushrooms
Adapted from my aunt's recipe
1 lb. large white mushrooms (not too big or they will be too firm)
6 strips pre-cooked bacon
2 large tablespoons grated Parmesan cheese
1/3 cup Italian breadcrumbs (or panko + oregano and basil)
1 egg
Salt & Pepper
1/4 cup olive oil
Remove stems from mushrooms. Chop the stems. Chop the bacon. Mix stems and bacon in a bowl with cheese, breadcrumbs, the egg, and a few shakes of salt and pepper. Line the mushroom caps on a lined baking sheet. Stuff the caps with the mixture. Pour olive oil on the mushrooms and sprinkle some cheese. Bake uncovered at 300 degrees for 25-30 minutes. Serve warm (although people who ate them after they cooled said they still tasted great).
Cranberry and Cream Cheese Spread
Adapted from Buns in My Oven
12 oz. fresh cranberries
5 green onions, chopped
1 jalapeno pepper, seeds removed and diced
3/4 cup sugar
Juice of 1 lemon
1/2 teaspoon salt
2 8-oz packages cream cheese
Pulse cranberries in a food processor or blender until coarsely chopped. Add onions, jalapeno, sugar, lemon and salt and pulse until combined (you don't want it to puree!). Refrigerate for 4 hours (up to 24). Spread the cream cheese onto the serving plate. Drain the cranberry mixture of any liquid, then spread on top of the cream cheese. Serve with a small knife or spoon and sturdy crackers.
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