Roasted Garlic Mushrooms

Roasted Garlic Mushrooms

Ingredients: 

16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or coconut oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs

Directions: 

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Ingredients:

1 can seamless crescent rolls (or pinch together

seams on a regular can)

8 oz cream cheese, room temperature

1/3 cup sugar

2 tsp vanilla

¾ cup mixed peanut butter and chocolate chips


Directions:

Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangular shape (A pizza cutter works well.)

Spread the cream cheese mixture over the top of the crescents, leaving a 1/2 inch gap at the edges
Sprinkle chips on cream cheese and press lightly into dough

Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours

Once chilled, line a cookie sheet with parchment paper (prevents sticking)
Slice the roll into 1/4" slices (They won’t keep the precise round shape)

Bake at 350* for 12-14 minutes until golden brown