Stuffed Pepper Soup

If you love stuffed peppers, you'll enjoy this hearty soup. It has all the flavors you'd expect, but with the added benefit of getting to slowly savor each one in the form of a soup without needing to take the time to actually stuff a pepper. 

 This recipe makes about 10 servings and doesn't take much time at all. The meat and rice is cooked before throwing it all together. A very simple recipe you'll be happy to serve and enjoy.

YOU WILL NEED:


2 lbs. ground beef
1 (28 oz.) can tomato sauce

1 (28 oz.) can diced tomatoes, undrained

2 cups COOKED white rice

2 cups chopped green pepper
2 beef bouillon cubes
1/4 cup packed brown sugar
2 tsp. salt
1 tsp. pepper

Brown the ground beef and drain. Add all ingredients together in a large pot; bring to a boil. Reduce heat and cover simmering for about 30 minutes.

 Enjoy~Everything in Moderation

Andy's Apple Crisp

We have a wonderful friend named Andy who recently celebrated his 27th birthday. He throws the biggest party for himself every year, but really, it never is about himself at all. He invites everyone, and he and his wife Paige make all sorts of delicious food for a crowd (chili, hot dogs, corn muffins, and sweets) and then he always has an amazing "show" to put on for us all which usually includes a cardbox box maze (this year it was a castle) which later becomes the biggest bonfire you've ever seen!

Popcorn over a campfire, lighted glow-stick bracelets for us all to wear in the dark, dogs to pet and goats too!

This year there was also a drone taking photos overhead, and several years in the past he would even have a Tesla coil making "lightning",  literal bombs bursting in air...you name it, he has done it!

Somehow, he never makes the party about himself. It's about his friends. He even choked up while he was praying over the food when he also asked the Lord to bless all of us since we mean so much to him. I LOVE this man! He is a like a son to us, so our gift to him was a "coupon" good for one homemade dinner of his choice, just like I do for my family on their birthdays.

I asked his wife Paige what food to bring along for the party, and she recommended an apple crisp for him.  SO here's a pretty simple recipe that I  prepared that is so good. Not too sweet but a nice, warm, sweet treat with a great crunchy-topped texture. I served it plain, but caramel sauce drizzled over the top would be a delicious addition. Ice cold vanilla ice cream would be nice to serve alongside as well.

The only thing that makes it challenging at all is the coring, peeling and slicing of the 6 apples, but if you have a Pampered Chef, "Apple/Peeler/Corer/Slicer" , it would be a breeze!

YOU WILL NEED:

6 apples, peeled, cored and sliced
2 T. white sugar
1/2 tsp. ground cinnamon
1 cup brown sugar
3/4 cups OLD-FASHIONED oats
3/4 cups all-purpose flour
1 tsp. ground cinnamon
1/2 cup cold butter

Preheat oven to 350 degrees. Toss apples with the white sugar and 1/2 tsp. cinnamon. Place in a baking dish. (I used an 8X11. You can also use a 9 " square baking dish.)

Mix brown sugar, oats, flour, 1 tsp. cinnamon in small bowl. Use a pastry cutter or 2 forks to mash cold butter into the oat mixture until it resembles coarse crumbs. Spread over top of apples. Pat gently until even.

Bake about 40 minutes. Sides will be bubbling, and top will be browned.

This is so good. Give it a try!

Enjoy~ Everything in moderation

Peanut Butter Cookies

Some cookies (just the scent of them baking ) send me straight back to my childhood. A peanut butter cookie is one that never fails to make me feel like an 8-year-old again...with a milk mustache and crumbs on my chin.

Today I baked up a batch for a blog follower who has been a faithful reader/commenter/follower. I was going to mail her a special little gift and send it to Alaska where she resides. But she just so happened to be in MY hometown visiting relatives today so we were able to meet in person (I love meeting new people) and I could give her a little thank you gift. And what a treat it was to meet her!

She chose  a  chewy peanut butter recipe. These turned out both crunchy and chewy.

This is the second peanut butter cookie recipe on my blog. This recipe is thinner cookie, with a crunchy outside and a chewier center. I really like the texture. The peanut butter flavor is mild so if someone is not a huge peanut butter fan, they may enjoy this recipe more. But if you're looking for a strong peanut butter flavor, this would not be the recipe you're looking for.

If you're looking for a thicker, crunchier cookie, try this one here.

To make these cookies, you will need:

2 cups All-Purpose Flour
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup packed brown sugar
1 1/4 cups white sugar
1 cup butter, softened
3 eggs
1 cup JIFF creamy peanut butter
2 tsp. vanilla extract


Preheat oven to 300 degrees. Mix together with a wire whisk, the flour, soda, and salt in a medium bowl; set aside. In a large bowl, blend the sugars on med. speed mixer, add butter and mix till it forms a paste. Add eggs, peanut butter and vanilla and continue beating on med. speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed.

Drop by rounded spoonfuls onto an ungreased cookie sheet. 

With a wet fork, gently press cookies in a crisscrossed pattern.

Bake for 18-22 minutes or until slightly brown along edges.

Remove and cool on wire rack.

Store in an airtight container.

ENJOY!

Capri Salad

 I'm sharing this one again because it's wonderful!

This recipe can be made very quickly, and is a very nice appetizer for an Italian meal.

I have sweet basil growing like crazy in my little garden (emphasis on LITTLE-- only THREE PLANTS!) but it excites me, because my gardens, even herb gardens, don't normally do well.

*I used about 5 Roma tomatoes, sliced (can also use beefsteak tomatoes)
* 4 1/2 oz. mozzerella cheese (sliced, fresh would be best, but I had shredded on hand, and it was fine)
*about 12 black olives, sliced (or however many you think you would like)
*8 basil leaves, torn, if large
1 T. balsamic vinegar
1T. olive oil
 salt and pepper to taste

Slice tomatoes.  Slice Mozarella and place over the tomatoes (or sprinkle on if shredded ). Save some for adding to the top.
Slice olives into rings and place on top of cheese.
Add some of the basil (same some for garnish)
Top with cheese.

Broil in a pre-heated oven for about 3-4 minutes (watch carefully so it doesn't burn)
When done, drizzle with balsamic vinegar and the oil that have been mixed together, then sprinkle with salt and pepper.


Enjoy!

Pumpkin Cream Muffins--encore presentation

My friend, Glenda, shared this recipe with me many years ago and it has become a favorite of the masses! I whipped up a batch of the DELICIOUSLY moist muffins that are a cross between pumpkin bread and pumpkin cheesecake -- very moist and perfectly sweet.

A perfect way to welcome the fall season. Enjoy them for breakfast with warm coffee or tea, or have them for a snack or dessert.

You gotta try em.



So, here's what you need:



BATTER:
2 eggs
1 cup sugar
1/2 cup chopped pecans (or walnuts)
1 1/4 cups flour
2 tsp. cinnamon
3/4 oil
1 cup canned pumpkin
1 tsp. baking soda
1/2 tsp. salt

FILLING:
1 (8 oz.) pkg. cream cheese
1 egg
1/3 cup sugar

STREUSEL TOPPING:
1/4 cup sugar
1/4 tsp. cinnamon
3 T. flour
2 T. butter

Mix together batter ingredients; set aside.



Blend filling ingredients till smooth; set aside.
Combine streusel ingredients; set aside.

Pour pumpkin batter into greased or lined muffin tins. Fill 2/3 full. Spoon heaping tsp. cream mixture in center.

Sprinkle with 1 tsp. streusel topping.



Bake at 350 degrees for about 18-22 minutes (depending on your oven. Insert a toothpick in center and when removed if it's clean, your muffins are done.)). Makes 18 muffins.

Enjoy!

Bacon Cheese Dip

Easy and very tasty party dip that can also be used as a sandwich spread. Simple to throw together, just allow about an hour in fridge before serving. Just right for a simple weekend recipe, but good enough to share at your holiday get-togethers.

YOU WILL NEED:

1/2 lb. bacon, chopped (or use Bacon Bits)
1 cup plain yogurt or sour cream (I actually prefer the plain yogurt in this one)
1/4 cup  mayonnaise (NOT salad dressing)
1 tbsp finely chopped green onion
1 tbsp  finely chopped parsley
1/2 tsp. seasoned salt

*Assorted fresh vegetables, crackers or potato chips or tortilla chips

Instructions:

Cook bacon in large frypan until crisp. Drain well reserving l tsp dripping; set bacon aside. Chop bacon.

Combine reserved bacon drippings, yogurt , mayonnaise, onion, parsley, salt and crisp bacon in small bowl; mix well. Cover and refrigerate at least 1 hour to blend flavors.

Garnish with more chopped bacon.


Serve as dip for vegetables, crackers or chips
Also can be used on a BLT  or other lunchmeat sandwich instead of mayo. (Omit bacon)

Enjoy!

Chicken Caesar Pasta Salad

I love salads! Healthy, not-so-healthy, meat-veggie-fruit- and pasta salads. You name it, I've made it and devoured it!

I really enjoy when two of my favorites get all blended together and my taste buds smile and beg for more. This happened when I ran across this recipe.

I initially saw it on DELISH. Then again on several other recipe sites, all assembled a bit differently which is the beauty of it.

You get the rich, tangy creaminess of the Caesar dressing, poured over chicken, and penne pasta and Parmesan cheese. You can add more pasta if you prefer it to be more of a pasta salad, or add more romaine lettuce if you want it to be more of a traditional Caesar. Some recipes call for the addition of cherry tomatoes and also croutons. Some call for making your own dressing, and some used rotisserie chicken. Fresh chicken or canned chicken can also be used.

Hey, this is YOUR salad. Make it like you want it. But be sure to make it. It's interesting and will pleasantly surprise your guests when you combine the pasta with this familiar salad.

I served this at a baby shower for my second granddaughter, Eliana. The bowl was returned empty.

It can be served as a side dish, or a main dish at lunch. It's perfect for luncheon and I think that adding the cherry tomatoes would work nicely around the holidays since the red and green would look even more festive. Summertime would be a great time to serve it too.

Give it a try!

This was my very simple "cheater" version that allowed me to get it on my table quickly.

2 cups cubed chicken (I used frozen)
1 T. extra-virgin olive oil
1 tsp. Italian seasoning
1 tsp. garlic powder
salt
1 lb. Penne pasta, cooked (or use less if you don't want as much pasta)
1 bag of Romaine lettuce
1/2 cup grated Parmesan
Prepared Ceasar Salad dressing (The best brand you can afford)
*You can also add 1 cup halved grape tomatoes and a half cup garlic flavored croutons

Cook chicken in oil in skillet till cooked through, adding the seasonings. Set aside.
Cook pasta according to pkg. directions. When done, drain and rinse with cold water.  Set in fridge to cool.

When ready to serve, mix together the romaine leaves with pasta ( whatever ratio you prefer of each). Toss with Parmesan and dressing (and tomato, if added).
Top with more Parmesan (and croutons if using).

Serve immediately.

Enjoy!

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