Sorry Alison, somehow I missed this post last night when I was catching up. Thank you for the invite, I will find the thread and join in, it sounds like fun.
I cook a lot and enjoy trying new things. I will see you get my stuffed mushroom recipe.
Hope to hear soon how Fran's doctors appointment went today. Been thinking about you two and saying some extra prayers.
Speaking of trying new things:
Brandi & Wendy you both talked awhile back about fixing shrimp and grits or was it rice. I would love to have your recipes. You can PM them if you don't mind sharing.

Thank you
Ann
Ingredients
2 cups water
1 (14-ounce) can chicken broth
3/4 cup half-and-half
3/4 teaspoon salt
1 cup regular grits
3/4 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
3 bacon slices
1 pound medium-size shrimp, peeled and deveined
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup all-purpose flour
1 cup sliced mushrooms
1/2 cup chopped green onions
2 garlic cloves, minced
1/2 cup low-sodium, fat-free chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon hot sauce
Lemon wedges
Preparation
1. Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
2. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
3. Sprinkle shrimp with pepper and salt; dredge in flour.
4. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
5. Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.