Stuffed Mushrooms With Pecans

• 2 medium leeks
• 16-oz. package fresh mushrooms (about 24 medium-size mushrooms)
• 1 tsp. salt, divided
• 2 shallots, minced
• 2 garlic cloves, pressed or finely  minced 
• 2 Tbsp. olive oil
• 1/2 C. grated Parmesan cheese
• 1/4 C. fine, dry breadcrumbs
• 1/4 C. pecans, chopped
• 2 Tbsp. chopped fresh basil
• Garnish: fresh basil sprigs
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• Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
• Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
• Bake at 350° for 15 minutes.
• Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.

Bourbon Marinated Pork Tenderloin

• 2 1/2 lb. pork tenderloins 
• 3/4 C. soy sauce
• 1/2 C. bourbon
• 1/4 C. Worcestershire sauce
• 1/4 C. water
• 1/4 C. canola oil
• 4 garlic cloves, pressed or finely minced
• 3 Tbsp. brown sugar
• 2 Tbsp. ground black pepper
• 1 tsp. white pepper
• 1/2 tsp. ground ginger
• 1 tsp. salt
• Garnish: fresh parsley sprigs
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• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.

Pecan Bourbon Balls

• 16 oz. package powdered sugar
• 1/3 C. bourbon
• 1/4 C. butter, softened
• 50 pecan halves (about 1 1/4 cups)
• 2 C. (12 oz.) semisweet chocolate morsels
• 1 Tbsp. shortening
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• Stir together first 3 ingredients until blended. Cover and chill 8 hours.
• Shape mixture into 1-inch balls. Gently press pecan halves into 2 sides of each ball. Chill 8 hours or freeze for 1-2 hrs. 
• Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip bourbon balls in chocolate, and place on wax paper.
• Chill 1 hour or until hardened.

Kentucky Hot Browns

• 4 thick white bread slices 
• 3/4 lb. sliced roasted turkey
• Mornay Sauce
• 1 C. shredded Parmesan cheese 
• 3 plum tomatoes, sliced 
• 8 bacon slices, cooked 
• 
  
• Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
• Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
• Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Mornay Sauce:

• 1/2 C butter 
• 1/3 C. all-purpose flour
• 3 1/2 C. milk 
• 1/2 C. shredded Parmesan cheese 
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 
  
• Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.

Strawberry Shortcakes

4 C. sliced fresh strawberries

1/2 C. sugar

2 1/3 C. Bisquick

2/3 C. milk

3 Tbsp. sugar

3 Tbsp. butter, melted

1 C. heavy whipping cream

1/4 C. powdered sugar

Place strawberries and sugar in a small bowl, stirring well; set aside.

Preheat oven to 425. In a medium bowl, mix Bisquick, milk, sugar, and melted butter until well blended. Drop by large spoonfuls onto an ungreased baking sheet. Bake 10-12 min. or until light golden. 

In a medium mixing bowl, beat whipping cream and powdered sugar using an electric mixer until stiff peaks form. 

Slice warm shortcakes in half. Place bottom halves on serving plates and top evenly with strawberries, including juice, and whipping cream. Place tops on shortcakes and serve immediately.

Avocado-Corn Salsa

2 C. fresh corn kernels
3 ripe avocados, peeled, pitted, and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 C. olive oil
1/2 C. fresh lime juice
1/4 C. chopped fresh cilantro or oregano
1/4 C. red wine vinegar
1 Tbsp. ground cumin
1 tsp. chili powder
4 drops hot sauce, or to taste
salt and pepper to taste
3 Tbsp. agave syrup

Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water. Drain again and set aside.
Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.
In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.

Three Cheese Quiche

1 C. sliced fresh mushrooms
1 C. finely chopped onion
1 C. chopped fresh broccoli
5 eggs
2/3 C. milk
1/4 C. chopped roasted red peppers
1 C. shredded three cheese blend
1 frozen deep dish 9in. pie crust, unbaked

Heat oven to 375.
Cook mushrooms, onions, and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
Beat eggs and milk in medium bowl with whisk until well blended. Stir in vegetable mixture, peppers, and 1/2 C. cheese; pour into pie crust. Place on baking sheet.
Bake 35 min. top with remaining cheese; bake 5-10 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.