Oklahoma Nesties
iluvchris27
member
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
~amanjay~
Would you mind sharing your recipe for the stuffed mushrooms? They sound wonderful!
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Re: ~amanjay~
Not a bit (and they were yummy!) but I don't really have a recipe. It's more of a "little of this/little of that" recipe.
I sauteed about 2 Tbsp butter in a saucepan and added in 1/2 a medium onion and 4-6 cloves of garlic (all chopped). Then, when that was cooked, I added in about 3/4 bag of frozen spinach, 2 glass jars of drained artichokes, 1 (8oz) block of light cream cheese (I know, ha ha on the light cream cheese at this point!) and 2 handfulls of shredded italian cheese blend. Add lots of salt and pepper and cook in the saucepan until it all melts together. Then, put it in a baking dish and bake in the oven at like 425 until the top is golden brown and bubbly around the edges.
The first night, we ate it on fresh-baked bread. Last night, I stuffed it in mushroom caps and baked until the mushrooms were done (about 14 minutes at 425----I cook everything at 425). Tomorrow night, I'll thin the leftover spinach and artichoke dip with chicken broth, and serve it over pasta with salmon on top.
Yum!
OMG!! That sounds soooo good!!!
Thanks!