1 cup fresh mushrooms, minced
1 TB minced garlic
2 TB margarine
12 oz jar marinated artichoke hearts, drained and chopped
10 oz frozen spinach, thawed
1 1/2 cups mayo
1 12 oz package of Kraft Expertly Paired Mozzarella and Parmesan shredded cheese
12 oz whipped cream cheese
1 jar black olives, chopped
1 red bell pepper, chopped
1 cup Kraft mozzarella shredded cheese
Sautee mushrooms and garlic in margarine until fragrant and thickened.
Stir together remaining ingredients, except last cup of cheese.
Pour into 2 qt glass baking dish.
Top with last cup of cheese.
Bake at 350 until melted and bubbly- 20-30 mins.
Serve warm with crusty bread or crackers.
Or just eat it by the spoonful! 😛
8 eggs, scrambled
1 package of Pillsbury Crescents
Unroll Crescent rolls in one large piece.
Pull apart into four smaller blocks.
(Two of the triangles make one small block)
Roll the blocks out a bit thinner.
Place into small pie plates ( I used oval shaped) and bake per can instructions.
While Crescents are baking, scramble the eggs in margarine.
If you want small and fluffy curds, use a WHISK instead of a spatula.
Whisk constantly over medium heat until done.
(Add cheese, hollandaise sauce, onions, peppers etc before whisking in pan if you want something a bit different)
Let eggs sit just a bit, then spoon into cooled Crescent boats.
If you want to save some for later, just reserve some of the scrambled eggs, storing in a closed container and refrigerate.
Crescent boats can be reheated in oven before adding reheated eggs.
You can also use biscuits instead of Crescents. This is a very simple recipe and you can find so many versions on the net.