Sauté peppers, onions and garlic in 1/4 c. butter until soft. (I don’t use that much butter!)
Remove from heat and add egg, cheese, crabmeat and breadcrumbs.
Melt the remaining 1/4 c. butter (you may need more depending on the size of the mushrooms)
Dip each cap into the melted butter and stuff with the crabmeat mixture.
Bake at 400 F until lightly browned on top.
Serve immediately.

The recipe does not call for it, but we added some crab meat because it’s yummy. 1st thing to do for this recipe is to choose a white wine that you like to drink. Make sure to have some while preparing, since you’re opening it anyway.

Read on for ingredients and preparation instructions.

• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1 lb. shrimp, peeled, deveined, tails removed
• 2/3 cup. clam juice (or chicken broth)
• 1/3 cup dry white wine
• 1 cup heavy (whipping) cream
• 1/2 cup freshly grated parmesan cheese (plus additional for serving, if desired)
• 2 tbsp. lemon juice
• 2 tbsp chopped parsley
• 1/4 tsp each dried basil leaves
• 1/4 tsp dried oregano leaves, crushed
• 1 pkg linguine pasta, cooked and drained

Heat oil in large skillet over medium-high heat. Add garlic; reduce heat to low. Simmer until garlic is tender.

Add shrimp in same skillet and cook over medium-low heat until opaque. Remove shrimp; reserve liquid in pan.

Add clam juice (I use the chicken broth when I’m out of clam juice); bring to a boil.

Add wine; cook over medium-high heat 3 minutes, stirring constantly.

Reduce heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened.

Add shrimp to sauce. (We also added some crab meat here because we had some left over from the stuffed mushrooms.) Heat through. Add lemon juice, parsley, basil, and oregano. Pour over linguine in large bowl; toss gently to coat. Serve with additional grated Parmesan cheese, if desired.

Serves 4 – 6.

Prep Time: 15 minutes

Cook Time: 3 – 5 hours (3 hours for oven, 5 hours if using low setting on slow cooker)

Total Time: 3 hours, 15 minutes

Read on for full ingredients and preparation instructions.

Ingredients:

• 5 to 6 pounds boneless center cut pork loin or pork shoulder (remove shoulder back fat), sliced in half at its widest (we used pork tenderloin and did not cut in half)

For the Marinade:

• 4 cups cola, Dr Pepper, black cherry soda, or root beer
• 1 cup Worcestershire sauce
• 2 Tablespoons cider vinegar
• 12 cloves garlic, chopped
• 1 Tablespoon Tabasco sauce
• 2 teaspoons celery salt

For the Jack and Coke BBQ Sauce:

• 1 cup ketchup
• 2/3 cup cola (we used a little less to make it a bit less runny)
• 1/3 cup Jack Daniels Whiskey
• 1/4 cup Frank’s Hot Sauce, or other hot sauce of your choice
• 2 Tablespoons honey
• 1 Tablespoon soy sauce
• Goya Adobo seasoning or kosher salt, to taste
• 6 kaiser rolls
• Salt and pepper

Preparation:

Combine cola, Worcestershire sauce, cider vinegar, garlic, Tabasco sauce, and celery salt in a bowl, pan, or pot large enough to hold all the pork. Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.

Combine the ketchup, cola, whiskey, hot sauce, honey, soy sauce, and adobo seasoning or salt to make the barbecue sauce.

Oven Directions

Preheat the oven to 350 degrees F. Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours.

Slow Cooker Directions

We cooked it on high for 3 hours, then low for 2 more hours. Basically when the juices start to come out of the meat, it’s done. We did not pour off any of the liquid (if you used a less lean roast then a lot of this would be fat, but we used a pork tenderloin so it was pretty lean) and of course you need to keep the lid on your cooker.

When the pork is done, it will shred easily with a fork. Test it, and if it’s still a bit difficult to shred, return it to the oven/slow cooker for another 15 minutes and try again.

When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw.

If you have some sauce left over, you can add some right on your sammich. Although we found we didn’t need any more sauce as it was nice and juicy and saucy after shredding in the slow cooker and letting the shredded meat pick up all the delcious sauce. *drool*

Yield: 6 servings (depends on the amount of meat you use – we used a small pork tenderloin and split it in two – which made some HUGE sandwiches, but we were hungry).

I am finally logged in to the game and able to play as of late last night (16 days after purchasing it).

My theory is that there is some poor guy sitting in a server room somewhere, manually updating the problem database records one by one, and all the rest of the stuff they have us do is just to buy him time.

Here’s my experience, although it probably won’t help anyone.

1. I bought the collector’s edition preorder, got it on launch day, yay!

2. Opened it, loved the smell of the new game, flipped through the art book while installing, etc. EXCITED! YAY!

3. Couldn’t log in. Crud.

4. I found this thread on the forums. Tried resetting my password and changing my email, over a couple days. Didn’t work.

5. Emailed support. They got back to me a couple days later telling me to change my password again. I did. Didn’t work.

6. I created a new battle.net account with a different email address so I could at least use a trial key.

7. Emailed support back. After a day they got back to me and said to contact billing by phone or email. I opted for email.

8. Emailed billing and they got back to me the next day; said it must be done over the phone.

9. Phoned billing. After waiting on hold for about 50 minutes (expected wait time was 45 so not far off), I went through another password reset, and when that didn’t work, he moved my game to my other new battle.net account. Still didn’t work, so we reset the password and waited. Still didn’t work. The rep gave me his personal email address and told me to download the game client and reinstall it and try again.

10. Uninstalled, downloaded, reinstalled. Still didn’t work. Emailed rep.

11. Next day he got back to me saying to reset my password and wait 1/2 an hour then try again, assuring me that it work this time. It didn’t. Emailed him back.

12. Waited 2 days. During this time I reset my password once or twice a day, waiting hours until trying to log in. Didn’t work.

13. The rep got back to me and told me it was for sure fixed now but I had to uninstall, wipe any traces of SC2 off my system, then download from b.net and install again. BEFORE doing any of that time consuming process, I thought I would try logging in one more time. IT FREAKING WORKED.

That is why I think the reps are just running us around. They likely have no clue what is going on behind the scenes. They are just buying time for someone else to fix accounts. It sure would be nice if Blizzard told us what was ACTUALLY going on instead of just jerking us around (this problem affects at least hundreds of people) for a while until they finally randomly get us all fixed up.

• 2 pkg. cream cheese
• ¼ cup green pepper
• ¼ cup red pepper
• ¼ cup jalapeno pepper
• ¼ cup green onion
• 6 tortilla shells
• 1½ cup cheddar cheese, grated

1. Mix cream cheese with peppers and onions in a food processor.
2. Spread mixture over tortilla shell evenly. Sprinkle cheddar over top and roll up tightly.
3. Wrap rolls in plastic wrap and refrigerate for 1 hour before slicing into 1 inch pieces.
4. Bake at 350 for 10-15 minutes or until golden brown.

Erin says, “I minced the peppers and onions (since we don’t have a food processor) before mixing them into the cream cheese. Also, I waited until the antojitos came out of the oven to slice them – you get some oohy gooey cheesey goodness this way “

We made red and green ones with sundried tomato and spinach wraps for extra prettiness.

1. Place pineapple into a salad bowl.
2. Whisk together the lime juice, soya sauce, hot sauce and brown sugar.
3. Add to the pineapple, along with the cilantro and red onion and toss well.

• 1/4 cup tamari
• 1 egg white, lightly beaten
• 2 teaspoons brown sugar
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 3 cups mixed nuts (blanched almonds, unsalted cashews, pecan halves)

1. With the rack in the middle position, preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. In a bowl, combine the tamari, egg white, brown sugar and spices. Add the nuts and stir to coat well, 1 or 2 minutes.

2. Spread the nuts on the baking sheet. Bake for about 15 minutes, stirring every 5 minutes, until toasted. Let cool, stirring a few times. Remove the nuts from the parchment paper (otherwise they’ll stick to it). Let cool.

Erin’s 1st BeerFest Pictures