Longhorn Steakhouse Stuffed Mushrooms Copycat (Better Than the Restaurant!)

 

I’ll be honest, I’ve never actually tried the stuffed mushrooms at Longhorn Steakhouse, but I’m incapable of walking past a stuffed mushroom on any menu. One bite of this copycat version and I was hooked. These are legitimately restaurant-quality: earthy mushrooms filled with garlic-herb cream cheese, nestled in a rich four-cheese Alfredo, and topped with bubbly cheddar and golden buttered breadcrumbs. In other words, absolute perfection.

 The best part? You can prep everything ahead, refrigerate, and bake right before serving. I made mine in stages while watching the Cardinals blow a seven-run lead — don’t get me started.

 I made just one small change to the original recipe. After washing the mushrooms (Yes, you can give them a good rinse, mushrooms don’t absorb water the way many people believe.), I placed them upside down on paper towels while I prepared the filling. Removing any excess surface moisture helps the filling stay creamy instead of watery.

Other than that, this recipe is prepared exactly as written by the folks at CopyKat.com, and it is every bit as delicious as promised. 

LongHorn Steakhouse Stuffed Mushrooms (Copycat)

 Mushrooms & Filling

16 oz. baby portobello mushrooms

4 oz. Boursin Garlic & Fine Herbs cheese

 ½ c. grated white cheddar cheese

 Buttered Breadcrumb Topping

1/3 c. Italian breadcrumbs

3 T. butter, melted

¼ t. garlic powder

Pinch salt

 Four Cheese Alfredo Sauce

 3 T. unsalted butter

2 t. finely minced garlic

1 T. flour

1 c. heavy cream

1/3 c. half-and-half

½ c. grated Parmesan cheese

¼ c. shredded white cheddar

¼ c. shredded Gruyère or Fontina

Salt and white pepper, to taste

 Topping

1 c. grated white cheddar cheese

2 t. finely minced parsley

 Preheat oven to 375°F. Lightly grease a 2-qt. baking dish.

 Remove the stems from the mushrooms and wash the caps. Place them upside down on a paper towel-lined plate while you prepare the filling.

 Combine the Boursin cheese and ½ c. of the white cheddar until well blended. Fill each mushroom cap generously, but don’t overfill.

 To make the Alfredo sauce, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour and cook for another minute. Gradually whisk in the heavy cream and half-and-half. Stir in the Parmesan, white cheddar, and Gruyère until smooth. Season with salt and white pepper.

Pour enough Alfredo sauce into the baking dish to lightly coat the bottom.

 Arrange the stuffed mushrooms, filling side up, in the sauce.

Spoon a little more Alfredo over each mushroom. Sprinkle with the remaining 1 c. white cheddar. Combine the breadcrumbs, melted butter, garlic powder, and salt. Sprinkle evenly over the cheese.

 Bake for 10–12 minutes, or until the mushrooms are tender and the cheese is bubbling. Switch the oven to low broil and broil for 2–3 minutes, watching carefully until the breadcrumbs are golden brown.

 Garnish with parsley and serve immediately.

 

Tips

Don’t overfill the mushrooms. As the cheese softens, excess filling will spill into the sauce.

 If the Alfredo thickens while assembling the dish, stir in a splash of half-and-half over low heat until pourable.

 Reserve extra Alfredo for serving alongside the mushrooms or spooning over individual servings.

 

For more delicious copycat recipes, I highly recommend this book. You can grab a copy here. 

 

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Frozen Grasshopper Cocktail – The Mint-Chocolate Dessert Drink You’ll Crave

 

Occasionally, I’ll watch reruns of The Big Bang Theory. When I do, I’m reminded that Raj’s favorite drink was a grasshopper. I don’t know if I’ve ever had a grasshopper, but as someone who loves mint, chocolate mint in particular, it was one I absolutely could not resist. I tend to like cocktails like this quite frothy, so this is my own version. It is so good, and such a wonderful, light dessert after a heavy meal. The mint also has stomach settling properties, so you can really look at this as medicinal. I know I am!

Frozen Grasshopper

 Serves 1 

2 oz. crème de menthe

2 oz. crème de cacao

2 oz. heavy cream

4–5 ice cubes

Toss everything into a high speed blender and blend until smooth and beautifully frothy. Pour into a chilled coupe glass, then shower with chocolate shavings and finish with a sprig of fresh mint. Sip slowly and savor every minty-chocolate moment. 

 

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Easy Broccoli Crunch Salad – Fresh, Nutritious & Irresistible

 

I’ve always been a HUGE broccoli fan, whether it’s steamed, blanched and dipped in ranch, or even eaten raw. But this Broccoli Crunch Salad takes my love for it to a whole new level. It’s so hearty and satisfying that, served with a crunchy roll, I genuinely consider it a complete summer meal. Packed with crisp broccoli, sweet-tart cherries, crunchy almonds, sharp red onion, and savory bacon, every bite delivers the perfect mix of textures and flavors.

 Broccoli Crunch Salad

 1 c. Duke’s mayonnaise

¼ c. apple cider vinegar

 3 T. granulated sugar 

1 t. onion powder

¼ t. McCormick Smoked Paprika & Garlic Seasoning

½ t. freshly ground black pepper

4 c. broccoli florets, cut into bite-sized pieces

½ c. sliced almonds

1 (3-oz) pkg. Melissa’s dried tart cherries

½ c. chopped red onion

1 c. chopped cooked bacon

 In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, onion powder, paprika-garlic seasoning, and black pepper until smooth and creamy. Set aside.

In a large bowl, combine the broccoli florets, sliced almonds, dried cherries, red onion, and bacon. Pour the dressing over the top and toss until everything is evenly coated.

Chill in the refrigerator until ready to serve. For a perfect summer meal, pair it with a crusty roll or warm bread.

This salad is fresh, nutritious, and downright addictive—ideal for potlucks, picnics, or easy weeknight dinners. 

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Countdown to Christmas Murder Review: Festive Cozy with Small-Town Charm and Some Tangents

 

Countdown to Christmas Murder is the 32nd entry in Leslie Meier’s long-running Lucy Stone series. While the books are generally written so they can be read as standalones, if you are new to the series, you might find yourself frequently wishing that you had more backstory from earlier installments.

 With her children grown and out of the house, Lucy is navigating empty-nest life while preparing for the holidays. When a local bank manager is found dead after being targeted by vicious online attacks, Lucy suspects there’s more to the story than suicide and begins her own investigation.

 This is a classic cozy mystery complete with a charming small-town Christmas setting, an amateur sleuth, and plenty of holiday spirit. Lucy remains a generally likeable protagonist when she’s focused on the case rather than climbing onto her occasional soapbox.

That said, the book spends a lot of time on an excessive number of characters and subplots. There’s a noticeable effort to weave in diversity that sometimes feels forced rather than natural, and the story frequently wanders off on tangents that slow the momentum and pull focus from the central mystery. As in previous books, a few brief political asides appear, nothing lengthy, but enough to feel repetitive and a bit tedious.

Largely this is a more relaxed mystery, not lacking in coziness, small town charm, with plenty of Christmas joy peppered throughout. Die-hard fans of the Lucy Stone series will likely enjoy catching up with old friends during the holidays. New readers might want to start earlier in the series for better context. If you love festive, low-key amateur sleuth stories, it’s worth picking up, especially if you’re already invested in Lucy and her Tinker’s Cove Maine community.

 You can order a copy here.

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Ultra Chocolatey Chuckwagon Brownies – My New Favorite Dessert

 

In the world of desserts, I’ve never been much of a brownie person. Give me a choice between cake, pie, cookies, or brownies, and brownies usually land near the bottom of my list. Pie? Almost never. But lately, for reasons I can’t explain, I’ve been craving brownies.

When I came across this Pioneer Woman recipe, it felt like the perfect excuse to give them another shot. No fancy equipment needed—just a large saucepan and a whisk. The method was straightforward, and they came together in minutes.

One bite and I was hooked. These Chuckwagon Brownies are everything a brownie should be: ultra-dense chocolate flavor with a noticeable espresso kick, wonderfully chewy centers, and those irresistible crispy edges we all fight over. The melted chocolate on top takes them over the top.

I took a couple of shortcuts for maximum ease (because who has time to chop chocolate when you’re craving brownies?). I used dark chocolate chips (63%) in the batter and scattered semi-sweet chips across the top. They turned out so good I can’t imagine the original being any better. Chewy, fudgy, intensely chocolaty—these are now my gold-standard brownie.

Chuckwagon Brownies

 1 c. butter

1⅓ c. sugar

⅓ c. powdered sugar

4 oz. bittersweet chocolate, chopped (or dark chocolate chips)

2 large eggs

1 T. vanilla extract

1 c. flour

⅓ c. cocoa powder

1 T. espresso powder

Pinch of kosher salt

8 oz. semisweet chocolate, chopped (or semi-sweet chocolate chips)

 Preheat oven to 400°F. Butter a 9x13-inch baking dish. (I lined the pan with parchment as well to facilitate easy lifting.)

 In a large saucepan, melt the butter until just bubbling. Remove from heat and whisk in both sugars until combined. Add the bittersweet chocolate and stir until melted.

 Whisk in the eggs and vanilla until smooth.

 Fold in the flour, cocoa powder, espresso powder, and salt until just combined.

 Pour into the prepared pan. Sprinkle the semisweet chocolate evenly over the top.

 Bake 22–25 minutes, until just set in the center.

 Cool completely in the pan, then cut into 16 squares (or whatever size you like).

 These brownies prove that sometimes the dessert you thought you didn’t want turns out to be exactly what you needed. 

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Freezer-Friendly Mediterranean Breakfast Sandwiches (Easy Meal Prep)

 

Yesterday I tried a new recipe for a breakfast sandwich from EVERYDAY EATS, a cookbook I reviewed this past Sunday (You can read the review here.). So far every recipe I’ve tested has been simple to put together and genuinely delicious. This Mediterranean version was no exception.

 The process is straightforward: whisk eggs with garlic, fresh basil, salt, pepper, and a creamy element, then fold in sun-dried tomatoes, spinach, and crumbled feta. Pour the mixture into a baking dish, bake until set, cool, and cut into neat squares. Layer each square onto an English muffin half, add crispy bacon, top with the other half, and you’re done.

I made a few easy swaps based on what I already had. Instead of fresh spinach I used thawed frozen spinach. I didn’t have oil-packed sun-dried tomatoes, so I reached for sun-dried tomato pesto. Greek yogurt isn’t something I keep on hand, so I used sour cream. And while the recipe calls for no-sugar-added bacon, I went with the regular kind I prefer. (I also microwaved the bacon because it is SO MUCH quicker and easier than doing it in the oven.) The result still tasted fantastic, it was, essentially, my own version inspired by the original.

 These sandwiches are a true busy-morning lifesaver. The egg bake is packed with protein and bright Mediterranean flavors, the English muffins hold up beautifully in the freezer, and reheating takes just a minute or two. I now have a stocked freezer full of healthy, flavorful breakfasts that feel fresh every time. 

Freezer-Friendly Mediterranean Breakfast Sandwiches

Adapted from EVERYDAY EATS

 8 slices bacon (no-sugar-added if preferred)

Avocado oil spray

8 large eggs

⅓ c. whole-milk plain Greek yogurt (or sour cream)

2 garlic cloves, minced

⅓ c. finely chopped fresh basil

1 t. kosher salt

½ t. freshly ground black pepper

⅓ c. roughly chopped Melissa’s oil-packed sun-dried tomatoes, drained (or Melissa’s sun-dried tomato pesto)

2 c. finely chopped baby spinach (fresh or thawed frozen)

½ c. crumbled feta cheese

8 English muffins

Hot sauce, optional for serving

 Position a rack in the center of the oven and preheat to 325°F. Line a plate with paper towels and a large sheet pan with parchment paper.

 Arrange the bacon in a single layer on the prepared sheet pan (do not overlap). Bake until just crisp, about 20 minutes. Transfer to the paper-towel-lined plate and set aside.

 Generously spray a 9×13-inch baking dish or quarter sheet pan with avocado oil spray.

 In a large bowl, whisk together the eggs, yogurt (or sour cream), garlic, basil, salt, and pepper until well combined and slightly frothy. Stir in the sun-dried tomatoes (or pesto), spinach, and feta.

 Pour the mixture into the prepared pan and spread evenly. Bake on the middle rack until the eggs are fully set, 22–25 minutes. Remove from the oven and let cool completely.

 Cut the cooled egg bake into 8 even squares. Slice the English muffins in half. Place one egg square on the bottom half of each muffin, break a bacon strip in half and place both pieces on top of the egg, then crown with the remaining muffin half.

 Wrap each sandwich tightly in parchment paper or foil. Store in the refrigerator for up to 3 days or place in a large freezer-safe bag and freeze for up to 1 month.

 To reheat: Unwrap and microwave on a microwave-safe plate for 60–90 seconds from the fridge or 90–120 seconds from frozen. Serve with hot sauce if desired.

 These sandwiches deliver bright flavor, solid protein, and zero morning stress. Bake a batch this weekend and thank yourself all week long.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​

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Spanakopita Pasta: My New Favorite Greek-Inspired Comfort Meal

 

Sometimes it’s nice to slow down and make something a little special. Most days, cooking for one means quick, practical meals that come together with minimal fuss. I eat well, but I don’t usually spend much time in the kitchen unless a recipe really catches my attention; this one certainly did.

 While browsing recipes on Bowl of Delicious, I came across something called “Spanakopasta.” The name alone intrigued me. A pasta version of spanakopita? I had all the ingredients on hand and couldn’t resist finding out whether those classic Greek flavors of spinach, feta, dill, and lemon could work in a pasta dish. The answer is a resounding yes.

 I cut the recipe in half, and it still made two generous servings. The finished dish is creamy without cream, bright with lemon, packed with spinach, and rich with tangy feta. It’s hearty enough for dinner, yet elegant enough to serve guests. If you have vegetarian friends coming over, this would make a wonderful main course.

 What surprised me most was how comforting it was. The eggs and pasta water create a silky sauce that coats every strand of spaghetti, while the feta melts just enough to add little pockets of salty goodness throughout the dish.

 It’s one of those recipes that feels far more special than the ingredients suggest.

Spanakopasta (Spanakopita Pasta)

Slightly adapted from bowlofdelicious.com

8 oz. spaghetti

4 T. butter, divided 

3 green onions, sliced

1 10-oz. bag frozen spinach, thawed

2 large eggs

6 oz. feta cheese, crumbled

¼ c. fresh Melissa’s fresh dill, chopped

Zest and juice of 1 lemon

¼ t. black pepper

Salt, for pasta water

Cook spaghetti in well-salted water until just shy of al dente. Reserve 1 cup pasta water before draining.

 Melt 2 tablespoons butter in a large skillet. Cook green onions for about 1 minute.

 Add spinach and cook until heated through and excess moisture evaporates.

 In a bowl, whisk together eggs, dill, lemon zest, pepper, and half the feta.

 Add the pasta to the skillet with the spinach.

 Stir in the egg mixture and about ½ cup pasta water.

 Continue stirring until the eggs cook into a silky sauce that coats the pasta. Add more pasta water if needed.

 Remove from heat. Stir in the remaining 2 tablespoons butter and the lemon juice.

 Top with the remaining feta and extra dill, if desired.

 Serves 4