shredded
or fresh mozzarella ( although I've tried both I prefer the dryer
shredded version for this because of the moisture factor seeping out)
fresh basil
olive oil
Instructions
Heat oven to 400 degrees.
Line a baking sheet with foil for easy clean up.
Brush the caps and rims with olive oil on each mushroom.
Slice
cherry or grape tomatoes in half, place in a bowl, drizzle with olive
oil, add chopped basil, salt and pepper. Let it sit for a few minutes to
let the flavors meld.
Place
your cheese on the bottom of the mushroom cap, spoon on the tomato
basil mixture and bake until cheese melts and mushrooms are cooked but
not overcooked.
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8 ounces whipped topping, thawed
7 ounces marshmallow fluff
1 can cherry pie filling
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Ingredients:
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2 envelopes plain gelatin
2/3 cup Fireball whisky
Few drops red food coloring
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Ingredients:
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1 (3.4 ounce) package instant vanilla pudding mix
1 tablespoon homemade pumpkin pie spice
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3/4 cup vegetable oil
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Ingredients
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