50+ Lifestyles

Stuffed Mushrooms

• 1½ lb. baby mushrooms,
  rinsed
• 2 Tbsp, unsalted butter
• 2 cloves garlic,
  finely chopped
• ¼ cup bread crumbs
• Kosher salt
• Ground black pepper
• ¼ cup grated Parmesan cheese
• 4 oz. cream cheese, softened
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh thyme

1. Preheat oven to 400°.
2. Grease a baking sheet with cooking spray. Remove stems from mushrooms and finely chop the stems. Arrange caps on
   prepared sheet.
3. In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook, stirring frequently, until most of the moisture is evaporated, about 5 minutes. Add garlic and cook, stirring, about 1 minute more. Add bread crumbs and cook, stirring frequently, until slightly toasted, about 3 minutes; season with salt and pepper. Let cool slightly.
4. Transfer bread crumb mixture to a large bowl. Add Parmesan, cream cheese, parsley, and thyme; season with salt and pepper and
   stir to combine.

Turkey Tetrazzini

• Kosher salt
• 1 lb. spaghetti
• 6 Tbsp. unsalted butter
• 2 cloves garlic, finely chopped
• 1 lb. baby bella mushrooms
• ½ cup dry white wine
• ¼ cup all purpose flour
• 2 ½ cup chicken broth
• 1 cup heavy whipping cream
• Ground black pepper
• 2 lb. turkey (leftover turkey works great)
• 1 cup frozen peas
• 1 cup shredded white cheddar
• 1 tsp. dried oregano
• 1 cup panko break crumbs
• ½ cup grated Parmesan
• 2 Tbsp. extra virgin olive oil

1. Preheat oven to 350° and grease a 13″ x 9″ baking dish with cooking spray. In a large pot of boiling salted water, cook spaghetti, stirring occasionally, until al dente according to package directions. Drain.
2. In a large Dutch oven over medium heat, melt 2 Tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add mushrooms and wine and cook, stirring frequently, until most of the wine is absorbed and mushrooms are softened, about 5 minutes.
3. Add remaining 4 Tbsp. butter, then whisk in flour and cook, whisking frequently, until golden and fragrant, about 3 minutes. Slowly add broth and cream and whisk until no lumps remain. Simmer, stirring occasionally, until thickened, about 5 minutes; season with salt and pepper.
4. Add turkey, peas, cheese, and oregano and toss until combined. Add cooked spaghetti and toss to coat; season with salt and pepper. Transfer mixture into prepared dish.
5. In a medium bowl, toss panko, Parmesan, and oil. Top baking dish with panko mixture.
6. Bake turkey tetrazzini until top is golden brown and cheese is melty, about 25 minutes. Let cool 10 minutes before serving.

Virgin Cranberry Cream Smash

• ½ C fresh cranberries
• 8 oz sugar-free ginger ale
• 16 oz Hy-Vee cranberry juice
• 8 oz Too Good & Co. Coffee Creamer (Sweet Cream, Roasted Vanilla or Lavender)
• Rosemary sprigs

1. In cocktail shaker or wide mouth Mason jar, mash cranberries lightly with a muddler or a mortar and pestle to gently crush the cranberries until they are slightly crushed.
2. Divide cranberry mixture between 4 ice-filled cocktail glasses. Stir in 2 oz ginger ale and 4 oz cranberry juice per glass; top each glass with 2 oz Too Good & Co. Coffee Creamer.
3. Garnish each cocktail with a fresh rosemary sprig and additional fresh cranberries, if desired.

Recipe source:
https://www.hy-vee.com/discover/recipes/cranberry-coconut-smash