Stuffed Green Peppers

Easy Stuffed Green Peppers

I always loved Mom's stuffed green peppers, but don't have her recipe. I think she may have used a meatloaf recipe like the ones on the rolled oats box. I bought found some beautiful peppers on sale and looked for a recipe that I could make with what I had on hand. This is a sort of my combination of recipes I found online. This will make 3 stuffed peppers- super easy to dinner for more. Some of the measurements are approximations- I just started tossing in what I like. Fell free to adjust the recipe to your own taste! Also I froze one of mine- if Stouffers can freeze them I don't see any reason I can't!

Ingredients:

1 pound of lean ground beef- I used ground chuck

a little less than 1/4 cup of diced onion- depending on taste (I love onion)- no big chunks!

about 1/4 teaspoon of garlic powder

about 1 teaspoon of basil

1/2 bottle or can of spaghetti sauce (I used 1/2 can of Hunts 30 ounce Zesty spaghetti sauce)

3/4 cup of uncooked rice

3 large green peppers

In a large skillet, brown ground beef.

Add onion and cook until tender.

Season with garlic powder and basil.

Mix in uncooked rice and spaghetti sauce well.

Reduce heat and cover to allow the rice to absorb moisture.

Meanwhile, cut off the tops and core peppers, boil in water for 8-10 minutes.

Pre-heat oven to 350 degrees.

Stuff mixture in peppers. Use any extra mixture or green pepper around the stuffed peppers to keep them upright.

Bake uncovered for 25-30 minutes.

Let me know if you like them!

Pumpkin Pie Martini

This only makes one! It's under 150 calories!

4 ounces of light vanilla soy milk
1 1/2 ounces of vanilla vodka
1 ounce of sugar-free vanilla favoring
2 tablespoons pumpkin puree (canned pumpkin)
1/4 teaspoon pumpkin pie spice

Combine all and stir until smooth. Pour into a shaker filled with ice.
Shake and strain into a chilled large martini glass.

Sounds yummy- if you try it let me know. This is one I have not experimented with yet. I was just providing another use for pumpkin puree from the Pecan Pumpkin Pie recipe!

Layered Pumpkin Pecan Pie

I'm always looking for something a little different. I have always like pecan pies and have backed chocolate pecan pie, bourbon pecan pie and even chocolate bourbon pecan pie. Here is a new twist that lets you combine two holiday favorites in one pie!

Layered Pumpkin Pecan Pie

Ingredients:
Crust for a 9" pie (homemade or store bought- how much time do you have?)

1 large egg, beaten
1 cup of pumpkin puree (I will post a martini recipe that uses the rest of the pumpkin!)
1/3 cup sugar
1 Tablespoon cream or whole milk or half & half
1/2 teaspoon cinnamon-rounded
1/4 teaspoon of nutmeg
1/4 teaspoon of ground ginger

2 eggs beaten
2/3 cup light Karo cane syrup
1/2 cup sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup pecans (whole or chopped)

Directions:
Preheat over to 375 degrees.
Combine the set of ingredients for the pumpkin layer and spread carefully in the bottom of the pie crust.
Combine the set of ingredients for the pecan layer and carefully spoon the mixture over the pumpkin layer in the pie crust.
Bake for 50 minutes

Coffee Glazed Pecans

COFFEE-GLAZED PECANS

My neighbor Lisa Klosinski brought me some of these along with some Starbucks' Via at Christmas. What a perfect combination! I had to ration them out to make sure I did not eat them all at once. They are awesome! I didn't share any of them, but now I hope to try the recipe and promise to share them with others. Thanks Lisa for sharing the recipe!!

Ingredients:
1 1/2 cups pecans (halves preferably)
1/4 cup granulated sugar
2 Tablespoon water
2 tsp. instant coffee
1/4 tsp. cinnamon

Directions:
In large skillet, combine sugar, water, instant coffee & cinnamon; mix well, then add pecans.
Bring to boil over medium heat, stirring constantly. Boil 3 minutes, stirring constantly, until pecans are well glazed.
Spread on waxed paper to cool.

NOTE: if using electric skillet, heat all ingredients approximately 4 minutes at 225 degrees F, stirring constantly.

Brie in Phyllo

Baked Brie

Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
• 1 8-ounce wedge Brie cheese
• 1/3 cup cherry preserves or other favorite
• 15 frozen mini phyllo shells

Preparation:
Preheat oven to 350 degrees F. Cut Brie into 3/4" cubes; remove rind if desired. Place one piece of cheese in each filo cup; place on rimmed baking sheet or in tart pan.
Bake for 10-12 minutes or until cheese melts and starts to bubble. Remove from oven; immediately top each with a teaspoon of cherry preserves. Serve immediately.

Black and Blue for Two!

This one is from nephew Victor, a certified card-carrying mixologist! Sounds yummy!

Black and Blue for Two
2 parts Gin
2 parts Curacao
1 part Peach
1 part Pineapple
1 splash sour lemonade

Chili Roast Tenderloin

I haven't tried this yet, but saved the recipe here so I would not lose it. Jerilyn sent it to me because it sounds yummy and most of the ingredients are things I usually have on hand. I think I would do fine in the crockpot too.

Ingredients:
1/3 cup of lime juice
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth

Directions
1.In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper.

2.Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

3.Heat oven to 500º F.

4.Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it.

5.Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.

6.Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened.

7.Cut half the pork into thin slices and serve with the sauce.