Christian Homesteaders
Would you like to react to this message? Create an account in a few clicks or log in to continue.
Search
 
 

Display results as :
 


Rechercher Advanced Search

Like/Tweet/+1
Latest topics
» The Beast Revelation
Creamy Mushroom Tartlets EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
Creamy Mushroom Tartlets EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Creamy Mushroom Tartlets EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Creamy Mushroom Tartlets EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Creamy Mushroom Tartlets EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Creamy Mushroom Tartlets EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Creamy Mushroom Tartlets EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Creamy Mushroom Tartlets EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Creamy Mushroom Tartlets EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL

Keywords

Taco  Sloppy  Seasoning  

Affiliates
free forum

Top posting users this week


Creamy Mushroom Tartlets

Go down

Creamy Mushroom Tartlets Empty Creamy Mushroom Tartlets

Post by amybyrd21 on Mon Apr 09, 2012 8:07 am

Creamy Mushroom Tartlets

24 servings

1 Tbsp. butter or margarine
1 pkg. (8 oz.) fresh mushrooms, finely chopped
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese
1 can (8 oz.) refrigerated crescent dinner rolls
2 tsp. finely chopped fresh parsley

Heat oven to 350°F.
Melt butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.
Unroll dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
Bake 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.

_________________
Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter http://creativecookingonanbudget.blogspot.com/
amybyrd21
amybyrd21
Admin

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

http://waylandcook.blogspot.com

Back to top Go down

Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum