White Cheddar Stuffed Mushrooms

white-cheddar-stuffed-mushroomsWhite Cheddar Stuffed Mushrooms
by Amie Valpone – from mambosprouts.com

Have a graduation party or Memorial Day picnic around the corner?  This tasty appetizer is sure to please and also be a healthy option!  Click on the link below for Crunchmaster White Cheddar Cracker savings!

Makes 28 Mushrooms


½ cup Crunchmaster White Cheddar Crackers, crushed
¼ cup grated Pecorino Romano cheese
2 oz. soft goat cheese, crumbled
2 garlic cloves, peeled and minced
¼ cup chopped fresh parsley
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 tbsp. olive oil
28 large white button mushrooms, stemmed


Preheat the oven to 400 degrees F. Prepare a large baking dish with nonstick baking spray.

Stir the Crunchmaster White Cheddar Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.

Stuff the filling into the mushroom cavities and arrange on the baking sheet.

Bake until the mushrooms are tender, approximately 25 minutes.

Serve warm.

Baked Egg, Bacon and Cheese Brunch Dish

breakfast casseroleThis recipe is adapted from my sister whom kids lovingly call Aunt Rooie.  When I bake it my house fills with comforting aromas and my kids say “it smells like Aunt Rooie’s house!”   A family favorite for sure and also a very popular dish to take to a MOPS meeting or potluck brunch.


8 slices of bacon

3 green onions, chopped

6-8 slices of honey wheat bread loaf, cut or torn into 1-inch cubes

1 1/2 cups shredded Cheddar cheese

8 eggs

1  cup milk

1/4 teaspoon Ground Black Pepper


1. Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside.

2. Spread the bread cubes in 9×9-inch baking dish.  Layer bacon, Cheddar cheese, green onions on top of bread cubes.

3. Beat eggs in medium bowl until foamy. Add milk and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.

4. Bake 40 to 50 minutes or until center is set and top is golden brown.

Coupons: bacon, bread, cheese, eggs, pepper

Apple and Goat Cheese Salad

apple salad 4Apple and Goat Cheese Salad with Raspberry Vinaigrette
from Amy Bergin’s kitchen

This fresh spring salad pairs well with roasted chicken! Save extra
dressing for a marinade or sauce for a sandwich with fresh veggies.


4-6 cups mixed greens

3 oz. Goat Cheese

1 medium Pink Lady apple, cut into bite sized chunks


¼ c. Olive oil

3 TB raspberry vinegar

½ tsp Italian herb seasonings

½ tsp sugar

pinch of salt

Mix dressing ingredients and toss lightly over salad greens. On 4 plates arrange the dressed greens equally; crumble equal parts of goat cheese over each plate. Add diced apple and finish with more dressing to taste.

couponsCoupons to look for: goat cheese, olive oil, vinegar, Italian herd seasonings, sugar, salt




Carrot Cupcakes

carrot cupcakeRecipe adapted from Betty Crocker’s New Cookbook

These are made without an electric mixer!  Save time by using a food processor to shred the carrots.
Easy enough for a beginner baker to make.


1 ½ c. sugar

1 c. vegetable oil

3 large eggs

2 c. all purpose flour

1 ½ tsp. ground cinnamon

1 tsp. baking soda

1 tsp. vanilla

¼ tsp. ground nutmeg

3 cups shredded carrots

1 c. coarsely chopped nuts

1. Heat oven to 350 degrees. Grease bottom and sides of cupcake liners.

2. Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in remaining ingredients except carrots and nuts, beat 1 minute. Stir in carrots and nuts. Scoop into cupcake liners ¾ full.

3. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

4. Frost using piping bag (or plastic bag with corner cut out) with Cream Cheese Frosting.


Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened

1/3 c. stick butter or margarine, softened (not vegetable oil spread)

1 TB milk

1 tsp. vanilla

4 c. powdered sugar

1. Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth.

2. Gradually beat in powdered sugar on low speed 1 cup at a time until smooth and spreadable.

couponsCoupons to look for:  Sugar, Vegetable oil, Flour, Cinnamon, Baking soda, Nutmeg, Cream cheese, Butter or margarine, Powdered sugar!


Mini Reuben!

Shop with your trusty coupon organizer - The Couponizer!Shop with your trusty coupon organizer, The Couponizer and save money on ingredients!  This recipe is from Amy Bergin’s kitchen!

Take this to a Super Bowl party and watch them disappear!  A hearty appetizer and great addition to any party table full of finger food.


- 16 Cocktail Rye Bread squares

- 1/2 lb thinly sliced Deli corned beef

- 1 c. Sauerkraut

- 1/3 c. Thousand Island dressing

- 4 slices Swiss cheese cut into 4 squares

On a cookie sheet place rye bread squares and lightly toast them in a 400 degree oven. Once rye bread is toasted add a teaspoon of Thousand Island dressing to each square. Add corned beef, enough to cover the bread and make an appetizer portion. Drain excess water off of sauerkraut and place enough sauerkraut on each slice to cover the meat. Top with a square of sliced Swiss cheese. Bake at 400 degrees for about 12 minutes until the cheese is melted and bubbly. Serve hot.

When buying ingredients, use coupons for sauerkraut, Thousand Island dressing, Swiss cheese!

Scalloped Potatoes & Ham


My kids loved this when I made it with a leftover HoneyBaked Ham!  Comfort food for sure!!  Great leftovers too.
From: Food Network

Save money when buying butter, flour, cheese and Honey Baked Ham!


2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

Salt and pepper

1 tablespoon butter

2 medium onions, thinly sliced

4 large russet potatoes, peeled and thinly sliced

12 ounces 1/4 inch sliced baked ham

2 cups grated cheddar cheese

Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 2 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese and another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly.

Balsamic Glazed Squash

from Food Network

A yummy Fall side dish, easy to prepare and low cost too!


1 large acorn squash
3 TB butter
3 TB balsamic vinegar
2 sliced shallots (or 1/2 cup chopped onion)
6 chopped sage leaves
1 TB honey
1/4 cup hazelnuts
Salt, pepper, coriander

Directions for Oven Roasting:
Toss 1 large acorn squash (cut into wedges) in a baking dish with melted butter and balsamic vinegar, sliced shallots, chopped sage leaves, tablespoon honey, a pinch of ground coriander, and salt and pepper. Add 1/2 cup water and roast at 450 degrees F, 20 minutes; flip, sprinkle with 1/4 cup hazelnuts and roast 20 more minutes.

Use coupons for butter, balsamic vinegar, sage, honey, hazelnuts!