Materials and the sequence of the job sit together on this page.
Chili’s has a new promo going on called the Triple Dipper and they want to get the word out: Three Appetizers, Three dips, One Happy You! With the addition of two types of Potato Skins, and the all-new Honey Chipotle Shrimp (SO GOOD!), Chili’s list of appetizers just got even better! The Triple Dipper promotion gives diners the chance to mix and match any three appetizers and dipping sauces of their choice for the well fitted meal. My husband and I went on a little date the other night to Chili’s and tried it out. Thank you Chili’s!! I had to get the Southwestern egg rolls- which are my go-to Chili’s appetizer- that I always get when I go (along with their strawberry lemonade! have you tried it? You must! YUM!), we tried the sliders and honey chipotle shrimp! Seriously everything was delicious!! Okay, now for one of my all time go-to appetizers. This is one of my sister Tiffany’s recipes. She introduced it to me in high school and I have loved it ever since. clearly straightforward and totally delicious. Stuffed Mushrooms (this recipe is usually just a little of this and that, so don’t be worried if the amounts aren’t exact) 12 oz Large Mushrooms about 6 oz light cream cheese 1/4 up bread crumbs 1 egg 1/2 cup chopped ham or cooked sausage** 2 T parsley flakes 1/2 cup grated cheddar cheese Parmesan cheese Clean mushrooms and remove stems. Place caps on a large rimmed baking dish. Dice stems finely and saute till cooked. Slightly soften cream cheese in a microwavable bowl. Add sauteed stems and all other ingredients except Parmesan. (If it is too liquidy- just add some more bread crumbs but don’t make it too stiff). Fill mushroom caps with filling, and mounded on top. Sprinkle with Parmesan. Bake at 400 degrees till browned about 12-18 minutes, depending on size of mushrooms. Serve HOT! ENJOY! (**you can also make these vegetarian by substituting spinach for meat)
