Thanksgiving Appetizers #good2knowspreads #spon


I cannot believe it is almost Thanksgiving 2012 this is our second year at the farm and this year we have are big barn table for the family to sit at.  Last year we had a small table so had dinner buffet style.  My goal this year was to make appetizers prior to the big meal I know your thinking more food?  We usually have cocktails and some beer while the football game is on and people like to nosh.  Both dishes are made with Country Cock.

Country Crock is great for spreading, topping and cooking, with a country fresh taste with 0g trans fat per serving, no hydrogenated oils and 70% less saturated fat, 30% fewer calories than butter.


I baked two large bakers and let them cool and then gutted a package of Portabellas.  


I chopped the ingredients and added the Shedd's Spread and let it all simmer while I prepared the Twice Baked Potatoes.


 I scooped the insides of the baked potatoes, added three large Tablespoons of Country Crock along with shredded cheese and spices.  Mixed it all up.


Into the oven they went.


My kids love, love, love twice baked potatoes.

Recipe for Twice Baked Potatoes

Ingredients
  • Large Baking Potatoes This recipe is for two
  • 2-3 Tablespoons Country Crock Shedd's Spread
  • 1/2 a cup of shredded Cheddar Cheese
  • Spices

Directions

  • Bake your potatoes in a 450 degree oven for one hour, make sure you give them a few pricks.
  • Take out of oven let cool
  • Cut in half length wise and carefully scoop out center
  • Place in processor with 2-3 heaping Tablespoons of Country Crock Shedd's Spread and cheese, process until smooth.
  • Add mixture into each potato and add additional cheese for topping.
  • Bake in 350 degree oven for 45 minutes.
  • Enjoy.

Stuffed Mushrooms Recipe
  • One package Portabella Mushrooms
  • One Green Pepper
  • One Onion
  • Half the package of the scooped out insides of the mushrooms.
  • 1/2 cup of shredded mozzarella cheese.
  • One cup bread crumbs.
  • Poultry Seasoning to taste.

Directions

  • Wash and pat dry the mushrooms.
  • Carefully scoop out the inside of the mushrooms, place half the mixture into food processor.
  •  Add the green pepper and onion,  Chop all.
  • Add mixture into 2-3 Tablespoons of Shedd's Spread that is melting in your fry pan.
  • Saute all for about fifteen minutes.
  • Next add the bread crumbs and cheese along with the Poultry seasoning.
  • Mix well then add in small heaping teaspoons into the center of each mushroom.
  • Bake at 350 degrees for 30 minutes.


Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.
April DecheineAbout April Decheine

April ran away from Suburbia to live life more sustainably with her husband. The kids are all grown but return quite often. She is a little city mixed in with Martha Stewart like smarts. She is an ex IT downsized Corporate gal. Follow her as she learns all the Green Acres chores on her 40 acre farm while introducing her readers to products she believes in.

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