Hello February! I'm not sure I've ever been happier to begin a new month. The sun is shining and my head feels clear at the moment. I have hopes that this month will bring answers for our oldest boy. He has endured an endless string of challenges, and his list grew way more in the past month than we ever could have anticipated. Come on, second month of 2014, bring favor! Some warmer weather would be nice, too.
With February comes the Super Bowl! I am NOT a football fan. Not even a little bit. But I do enjoy sitting next to my gorgeous husband on the couch on Super Bowl Sunday, nibbling on a spread of food (we tend to go a little overboard) and watching fun commercials. Our menu for tomorrow includes the Club Sandwich Dip I recently made, chicken wings, a giant bowl of seasoned sour cream, fried pickles and these tasty little mushrooms. I first encountered these back in October at a potluck work party and frantically searched for the person who had made them. I didn't find him or her, but talked to someone who had. So I don't even know who to thank for this recipe. Thank you, mysterious potluck person with the delicious mushrooms!
These are a wonderful toothpick or fork appetizer, but I use them in other things, as well. This past week they became part of a salad, an omelet and they also made a great side dish. They are so ridiculously yummy. Dan thinks my intense love for mushrooms indicates a possible mental disorder, but I just know a tasty little snack when I meet one!
Add the following ingredients to a slow cooker:
Two 8-oz. packages fresh whole mushrooms, rinsed
1 stick butter
1/4 cup Parmesan cheese
1-oz. package dry Ranch dressing mix
Cook on Low setting for 2 hours (stir occasionally). Serve warm with toothpicks!
Happy delicious-mushroom-eating and Super-Bowl-watching!