Creamy Garlic Mushrooms – Lovefoodies.
Prep Time: 5 minutes
Cook Time: 10 – 20 minutes
8 oz or 225 g whole white mushrooms
2 cloves of garlic, minced
2 tablespoons of Cream Cheese. (you can also use low fat variety)
1 teaspoon of fresh or dry herbs, such as tarragon, basil, parsley
salt & pepper
1 teaspoon of Olive Oil
1. Heat a pan with a teaspoon of oil and add the mushrooms and garlic on medium heat. Stir and toss until soft and a little liquid is released from the mushrooms. If the mushrooms do not release any liquid, add a couple of tablespoons of milk or broth. (Sometimes, depending on the season, mushrooms can vary in juiciness!)
2. Then add the cream cheese and combine. Add the herbs and taste, season to your taste with salt and pepper.
TIP: To avoid the cream cheese from splitting, you should make sure the heat is not too hot, if you are not sure, remove the pan from the heat whilst you add the cream cheese, combine well, then return to a gentle heat until the sauce is bubbling gently and heated through completely. As you will know, anycream products have a tendency to split or curdle if you add them to any high temperatures, so do not turn the heat up!!
3. Serve straight from the pan, or you can transfer to an oven dish and place in the oven (covered) to keep warm until you are ready to serve.
1 vanilla cake mix
1 – 20 ounce can crushed pineapple
1 – 10 ounce jar maraschino cherries, with stems
1 – 8 ounce package cream cheese, softened
1 – 3.4 ounce box instant vanilla pudding
1 cup milk
11/4 cup shredded coconut, divided
1/2 teaspoon rum extract
1/2 teaspoon coconut extract
2 1/2 cups Cool Whip, divided
Take 1/4 cup of the shredded coconut and place on a baking sheet. Bake at 350 degrees for 5-8 minutes, stirring often. Watch the coconut in the oven and remove when it starts to brown. Let cool.
Drain the pineapple and save the juice. Use the juice in place of the liquid when you make the cake batter. Bake in a 9×13 pan, according to the package directions. Remove and let cool completely. Cut into 1 inch cubes.
Beat the cream cheese until creamy. Set aside. Whisk the pudding into the milk until it thickens. Slowly add the pudding and extracts to the cream cheese, beating until creamy. Fold in 1 cup of coconut and 1 cup of Cool Whip.
Drain the cherries and set aside 10 cherries. Cut the rest of the cherries in half and pat dry.
Place 4 cups of cake cubes in a large bowl. Top with half of the drained pineapple and half the cherries. Spread half of the cheesecake layer over the fruit gently. Repeat the layers. Sprinkle the top with the toasted coconut. Swirl on the remaining Cool Whip and garnish with the reserved cherries. Keep refrigerated until you serve it.
via Pina Colada Cake Trifle.