Stuffed Peppers

Oh how I love stuffed peppers. I have never made them before and I had a lot of green peppers I needed to use because I got the for really cheap so I started searching for a good recipe for them. All the recipes I found just seemed so bland and not what I was looking for so I came up with this one on my own and put what I wanted in them. They turned out so yummy. I had a little bit of rice mixture left over but I just put it in the pan with the peppers because I figured my 4 year old would not be big on eating a pepper. And he wasn't. He ate the stuff out of the middle of it so it was nice to have some plain rice on the side to dish up for him. Give these a try you won't be disappointed!!!


Stuffed Peppers
1lb ground beef
1 onion
2 T. minced garlic
4 bell peppers any color will work Tops cut off and deseeded and deveined
1 tsp salt
1 tsp pepper
1 tsp Italian seasoning
1 tsp parsley
1 tsp oregano
1/2 tsp basil
2 1/2 cups cooked rice
1 roma tomato chopped
1(28 oz)can crushed tomatoes
1 cup cheddar cheese or Mozzarella( I used both)

In a skillet brown the hamburger with the onion and garlic until no longer pink. Add the seasonings and the tomato and canned tomatoes and let simmer for 20 minutes. While sauce is simmering, Bring a large pot of water to boil. Add the peppers and boil for 3-4 minutes. Remove from water and dry each pepper off. the pepper don't need to be too soft because they will continute to cook in the oven. Place them in a 9x13 greased baking pan. Dump the rice in with the sauce and mix well. Spoon the rice mixture into each pepper and any of the remaining rice all around the peppers in the pan. Cover and Bake at 350 for 45 minutes. Uncover and sprinkle with cheese and bake for and additional 15 minutes. Take out and serve. So Yummy!!!

Banana Oatmeal Chocolate Chip Cookies

They other day I had a lot of bananas I needed to use and wanted a new recipe for using them. I didn't feel like banana bread and in my searching I came across this recipe at Two Peas and their Pod. I knew I had to try them because I love Oatmeal in cookies and who doesn't like chocolate!!! Give these a try you won't be disappointed believe me. Even my kids gobbled them up. I was making them also to take to a bbq we went to so I quadrupled the recipe and it still worked out great!! But I am just giving you the recipe as it is for one batch and it makes about 2 1/2 dozen cookies. My quadruple batch made about 7 dozen because I make bigger cookies than most people.

Banana Oatmeal Chocolate Chip Cookies
4 T. butter(1/2 of stick) at room temp
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 large egg
1 large banana, smashed
1 1/4 cup flour
1 tsp baking soda
1/2 tsp salt or just a pinch if you use salted butter like I did
2 cups old fashioned oats
1 cup chocolate chips
1 cup chopped up reese's peanut butter cups(I added these to it original recipe never called for it but bananas and peanut butter and chocolate together is so yummy)

Preaheat oven to 350. (I set mine at 330 cause 350 was too hot)So adjust your oven accordingly. In a large bowl, mix the butter and sugars together until smooth. Add the vanilla and the egg. Mix well. Add the banana and beat well. Slowly add the flour, salt and soda until just combined. Stir in the oats, chocolate chips, and peanut butter cups if using them and mix till combined. Drop cookie dough by heaping Tablespoonfuls onto a greased baking sheet. Bake for 15-18 minutes or until golden brown. Mine took about 15 minutes and they were perfect. The banana in the cookie keeps them moist and soft. So yummy!!

Coleslaw Salad

I am sure many of you have had and have a recipe for coleslaw sald with ramen noodles. I have always liked that salad. At one of our church parties a lady in my ward brought this and it was so yummy and way better than any of them that I have ever had. She gave me the recipe the other day and I made it. It is so easy to make and comes together quickly. I used Broccoli slaw with mine because I think it is so much better tasting than coleslaw. You can find this at any supermarket or walmart by the bagged salad and coleslaw mixes. You can make it with regular coleslaw but I highly reccommend broccoli slaw and you can add chicken or leave the chicken out. I made this for our main dish so I added chicken.

Broccoli/Coleslaw Salad
1lb bad shredded broccoli/coleslaw mixture
3-6 green onion with tops diced
1 pkg Beef Ramen noodles(dry an crumbled)
1 cup sliced almonds
1 cup salted sunflower seeds
1 (13 oz) can chicken or 1 chicken breast cooked and diced or shredded
Dressing: 1/3 cup white vinegar
1/2 cup sugar
1/2 cup oil
flavoring packet from the ramen

Mix the ingredients for the dressing and refrigerate for a couple of hours. Meanwhile mix all the rest of the ingredients together. Right before eating pour the dressing over and mix well. Eat and enjoy

Pumpkin Cream Cheese Muffins

So is anybody ready for the fall like I am? I am so ready for cooler weather and ready to have this baby althought I still have 3 months to go. Yesterday the kids and I decided to make something with Pumpkin in it to get us ready for the fall. I found this recipe over at My Kitchen Cafe and I knew I had to try them out. These were so yummy!! If you like things with pumpkin in them you must give these a try. They are definitely worth it!!

Pumpkin Cream Cheese Muffins adapted from My kitchen Cafe
3 cups flour
1 T. cinnamon
1 tsp. nutmeg
2 tsp. cloves
1 tsp ginger
1 tsp salt
1 tsp baking soda
4 eggs
1 1/4 cups oil
1 cup sugar
1 cup brown sugar
2 cups pumpkin puree

For Filling:
8 oz cream cheese softened
1 cup powdered sugar

For Streusel:
1/2 cup sugar
1/4 cup flour
4 T. cold butter, cut into cubes
1 1/2 tsp cinnamon

To prepare the filling, combine the cream cheese and powdered sugar and whip until smooth. Form into a log on plastic wrap or foil sprayed with cooking spray. Make sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until hardened, about 1-2 hours.

To make the muffins, mix the eggs, oil, sugars, and pumpkin puree until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel, combine all the ingrediesnt and mix with two forks or a pastry blender until crumbly.

Preheat oven to 350. Line two muffin pans with paper liners and spray with cooking spray. Fill each muffin well 1/3 of the way with batter. Slice the cream cheese log into pieces and place a slice on the top of the batter in the muffin well and gently press down a little. Divide the remaining batter evenly among the muffins tins and place on top of the cream cheese slice. Sprinkle each muffin with streusel topping. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out with moist crumbs on it. Let cool then eat. The recipe says it make 24 muffins but mine made 24 regular sized ones and 6 large ones!!

Chicken Fajitas

I had a red a yellow pepper that I needed to use hanging out in our fridge so I decided to make Fajitas last night. I found an excellent marinade recipe for the chicken from My Kitchen Cafe and from Our Best Bites. The recipes were almost identical so I am going to give credit to the both of them. My family loved these!! Super simple and just serve with tortillas and Spanish rice and refried beans.

Chicken Fajitas
1 1/2 lbs chicken sliced in strips(about 5-6 chicken breasts)
1/2 cup fresh lime juice(about3-4 limes)
1/2 cup water
4 T. oil
4 clove garlic, minced
6 tsp red wine or apple cider vinegar
4 tsp soy sauce
4 tsp liquid smoke(find by bbq sauce in walmart or any grocery store)
2 tsp salt
2 tsp chili powder
1 tsp cayenne pepper(optional)
1/2 tsp black pepper
1/2 tsp onion powder

Mix all the ingredients except the chicken in a bowl . Place the chicken in a ziploc bag and pour the marinade over the top of chicken. Seal the bag and let marinate in fridge for 4-6 hours or overnight. the longer it marinades the better the flavor.

When ready for dinner slice 2 peppers any color and 1 large onion. Heat 1 T. of oil in a skillet and cook the onions and peppers together until desired tenderness. In another skillet cook the strips of chicken until cooked through. YOu can mix the meat and veggies together or just let everyone get how much they want of each on their tortilla. We served these with rice, beans, lime wedges, guacamole, sour cream, cheese, salsa, and pico de gallo. So yummy!!!!

Indian Butter Chicken

We love Indian food and when I saw this recipe over at This Week For Dinner I knew we had to try it out. Boy was it yummy!!! It takes a little time because you have to marinate the chicken overnight but it is well worth the effort. Serve with basmati rice and Naan. It is so great!!

Indian Butter Chicken adapted from This Week for Dinner

3/4 cup plain yogurt

2 T. Lemon juice

2 cloves minced garlic

1 inch ginger root grated

1 T. cumin

1 tsp. corriander

1/2 tsp cayenne pepper

1 tsp garam masala

1/4 tsp cloves

1/4 tsp black pepper

2 tsp salt

4 boneless skinless chicken breast(stab them a bunch with a fork and make some gashes in them with a sharp knife)

The night before you want to make butter chicken for dinner, mix all the above ingredients in bowl, cover and marinate overnight. To cook the chicken pat off the marinade, brush the chicken with oil and place on a foil lined cookie sheet and bake at 450 for about 20 minutes, or until the juices run clear. Let it cool then cut into chunks.

Butter Chicken sauce:

1 onion, chopped

1 inch ginger root, peeled and grated

1 T minced garlic

1 green chili, chopped

1 gr pepper chopped

1 stick butter, divided-3 T. and 5 T.

1 Large can(28 oz) crushed tomatoes

1 (14.5 oz)can diced tomatoes

5 tsp garam masala

2 tsp chili powder

1 tsp cumin

1/2 tsp corriander

3 shakes cinnamon

1(6 oz)can tomato paste

1 (14 oz) can veggie or chicken broth

1 cup cream

Saute the onion, garlic, ginger, gr chili, and green pepper in the 3 T butter until veggies are tender. Add the tomatoes and let simmer for 5 minutes. Add all the spices and simmer for 10 minutes more. Add the tomato paste and broth. With an immersion blender(braun or blender) blend the ingredients until smooth then return to pan(if using blender)or return to a simmer if used immersion blender. Add the cooked chicken, cream, and butter. Serve over basmati rice and with naan bread.

Ranchero Salsa

About a month ago my mother -in -law was here and made this salsa for us. It was so yummy!!! She gave me the recipe and I have made it 4 times since she left and my husband and I can't get enough of it. It gives me major heart burn (since I am pregnant) but it is so worth it. It take a litttle time because you have to charr and roast all the ingredients but it is so worth it!!

Ranchero Salsa(makes a lot so cut in half if have a small family)
8 tomatoes
4-7 jalapenos(depending on how spicy you like your salsa)
1 green chili
1 large onion
1 large bulb of garlic
1/2 tsp black pepper
1 tsp salt
juice of one lime
1-2 T. of cilantro(if desired)

Cut the tomatoes in half and place on a baking sheet. Broil until skin is black. Roast the bulb of garlic in the oven with the tomatoes. Just place the whole bulb skin and all on the rack in the oven and rotate it every few minutes or so until garlic is soft to the touch. Meanwhile, cut the stems off the jalapeno and green chili. Take the skin off the onion and charr them all on a grill or in a skillet on the stove until black on all side. Place the jalapenos, chili, onion, and garlic in a blender and blend to desired consistency. Then add the tomatoes and blend till desired consistency. Add salt, pepper, juice of lime, and cilantro and mix till combined. Serve warm or wait till cools. Serve with chips, burritos, tacos, or anything you like salsa on.

Skillet Chili Mac with Corn and Green Chilies

I found this recipe a while back over at My Kitchen Cafe. My kids love anything with pasta and cheese so I thought we give it a try. It was a nice little change!! The kids loved it!!! It was quick and easy to prepare which is an added bonus.

Skillet Chili Mac adapted from My Kitchen Cafe
1 pound ground beef
1 onion, chopped
1 T. minced garlic
1 T. chili powder
1/2 T. corriander
1/2 T. cumin
1 tsp salt
1 T. brown sugar
2-8 oz. cans tomato sauce
2 cups water
2 cups(8 oz) elbow macaroni
1 cup frozen corn
1 (4 oz)can diced green chilies
2 T. fresh Cilantro
2 cup shredded cheese. I used sharp cheddar but use any combination you like

Brown the beef in a 12 inch skillet. When beef is almost done drain the grease. Add the onion, garlic, and spices. Cook until beef no longer pink and onion is tender. Stir in the brown sugar, tomato sauce, water, and macaroni. Cover and cook, stirring often and kepping the heat at a steady simmer, until the macaroni is tender, about 12-15 minutes. Stir in 1 cup of cheese, frozen corn, green chilies, and cilantro. Sprinkle the remaining 1 cup cheese on top and cover and let sit until chees is melted, about 2 minutes. Serve and enjoy!!!

Creamy Scalloped Potatoes

I am back!!! Sorry it has been so long. I am finally starting to feel better and getting back into the kitchen. We found out we are having another boy last week and we are so excited!!. I am halfway through the pregnancy now which is a great feeling other than gaining weight!!!(that is my least favorite part) Anyway, growing up my mom always made meatloaf and scalloped potatoes. I have to say I love both of these things. If you love scalloped potatoes you should give these a try you will not be dissappointed. The recipe comes from my mom and the only thing I changed was I added cheese to them as well.


Scalloped Potatoes (double if making for more than 5 people and put in 9x13 pan)
4 cups thinly sliced potatoes(I use my box grater to do this)
3 T butter
3 T flour
1 tsp salt
1 tsp pepper
2 1/2 cups milk
1/2 of an onion chopped
1-2 cups cheddar cheese

Heat oven to 350. Melt the 3 T. butter over low heat. Whisk in the flour, salt and pepper and cook over low heat until smooth and bubbly. Cook for about 1 minute so you cook out the flour taste. Whisk in the milk, turn up the heat, bring to a boil and cook while stirring until thick(about 1 minute) Making two layers. Layer the potatoes in a 9x9 or 8x8 pan then a layer of the sauce,1 cup cheese and half of the onion, and sprinkle each layer with salt and pepper. Repeat that layer using the rest of potatoes, sauce, onion and cheese. Cover and bake for 30 minutes then uncover and bake for 60 minutes more or until the potatoes are tender. Let stand 5-10 minutes than enjoy.


They take a while to cook but they are well worth it believe me!!! We had mini meatloaves and fresh corn on the cob with them!!!

Baguette

I am sure many of you are wondering where on earth I have been. Well I have been no where other than my bed 24 hrs a day for the past 5-6 weeks. I am pregnant!! We are expecting our 3rd little one the end of November. I was never sick with my other two so this has been a different thing for me. I feel rotten and if I eat I feel better but nothing sounds good and I don't want to cook and I can't even stomach treats, baked goods, or candy very often and if you know me at all you know that that is what i usually want all the time. Anyway, I am still feeling yucky but decided it was time to come back and at least post a recipe I have been wanting to blog about since before I started feeling yucky. I found this recipe over at the Sister's Cafe. It is so easy and simple but so tasty!! You must try it!!! I sprinkled the Bread with my garlic seasoning mix with parmesan cheese in it after the bread came out of the oven.

Baguette
1 1/2 cups warm water
1 1/2 T. instant yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl combine the Instant yeast with 1 cup flour and set aside. In a large mixing bowl combine the warm water, sugar, salt,and 1 1/2 cups flour. Mix well. Add the flour yeast mixture and mix for 2- 3 minutes. Then add the remaining flour and mix until dough becomes a soft ball dump on a floured surface and knead for 5 minutes. Cut the dough in half and shape each half into a baguette. Place on a lightly greased cookie sheet. Cover and let rise for 30 minutes. Preheat oven to 450. With a very sharp serrated knife gently make a slash down the length of each baguette. This will give it the authentic look.
Like So:


Bake the bread for 15 minutes. Half way throught, brush the bread with melted butter. Brittany over at My sister's Cafe said she tried olive oil also but it was less crispy and not as good as the one she put butter on so you choose. Like I said before I sprinkled the tops of mine after they cooked with parmesan garlic seasoning. We ate this bread with pasta.

I made a toasted sandwich the next day for lunch with the leftover bread and it was amazing. I just toasted it in the oven on Broil (with the meat and cheese on it) and then put avocado, tomato, and fresh lettuce or spinach on it. doesn't that look amazing!!