Stuffed Bell Peppers Recipe




















2 bell peppers 
1 1/2 C. cooked rice
1 lb. ground beef
3 green onions
1 tsp. oregano
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
5-6 good dashes hot sauce
10 oz. can petite diced tomatoes with green chilies
shredded mozzarella cheese

Cut the bell peppers in half and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce, and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well. Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.


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BOILED CORN



















 What You'll Need


    fresh corn on the cob, shucked and cleaned
    water
    1 C. milk
    1/2 stick butter
    1 T. sugar


How to Make It
    Place the corn in a large pot and add just enough water to cover your corn. Add the milk, butter and sugar, stir to combine the water and milk. Bring to a boil over med. high heat, once it is boiling, lower the heat to medium and put a lid on the pot. Cook for 25 minutes for crisp tender or longer as to your liking.


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Lemon Cake Recipe






















1 cup boiling water
1 small box lemon Jello
1 box Duncan Hines Lemon Supreme Cake Mix
¾ cup oil
4 eggs
1tsp. lemon extract
1¾ to 2 cups powdered sugar
2 tsp. lemon juice

Grease and flour and 9 x 13 pan. Dissolve Jello in boiling water and put in refrigerator to cool. Combine cake mix and oil. Add eggs one at a time mixing well after each. Add cool Jello and lemon extract. Mix well. Bake at 350 for 35 to 40 minutes. Before baking time is finished, prepare glaze by mixing powdered sugar with lemon juice. Add water to glaze a few drops at a time until glaze is thin. Adjust tartness or sweetness of glaze by adding more powdered sugar or lemon juice. Thin glaze with water until it runs fast off spoon. When cake comes out of oven, poke many holes with a fork. Pour glaze on hot cake and spread evenly.


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Baked Spaghetti Casserole Recipe





















1 (1 lb) box angel hair pasta
1/2 cup Parmesan cheese
2 eggs
1/3 cup milk
1/2 cup margarine
1 1/2 lbs ground beef
2 teaspoons minced garlic
1/2 cup chopped onion
1/2 cup chopped green pepper (optional)
1/2 cup mushroom (optional)
1 (26 ounce) jars tomato and basil pasta sauce
1/2 cup hot water
1 cup shredded cheese 

Preheat oven to 350 and PAM a 13x9 deep baking dish. In large skillet, brown ground beef. In large pot cook pasta to al dente'. When beef is cooked, drain and add spaghetti sauce and hot water (I always dump the water in the jar and shake it up to get the last bit of sauce out before adding to the pan). Add garlic and veggies and simmer about 10 minutes. When pasta is done, drain in a colander and rinse with hot water, let sit temporarily. In pasta pot, melt margarine. Stir in Parmesan cheese, then add pasta back into pan. Beat eggs with milk and toss with pasta mixture. Press pasta in pan evenly. Top with sauce mixture, spreading to the edges. Bake at 350 for 15 minutes. Top with cheese and bake additional 15 minutes until cheese starts to melt and brown. Remove from oven and let sit for 10 minutes for easier cutting. Cut into squares.


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Pineapple Delight Dessert

























Crust Ingredients:
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted

Filling Ingredients:
1/2 cup butter or margarine, softened
1 and 1/2 cups icing sugar
1 egg
1 tsp. vanilla
1 14oz. can crushed pineapple
2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)

Directions:

Preheat the oven to 325 degrees F and place rack in the centre of the oven. 

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. 

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

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Hamburger Soup





















1 lb. ground round
1 small onion, chopped
1 T. minced garlic...
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. paprika
1 tsp. Worcestershire sauce
14.5 oz. petite diced tomatoes with juice
8 oz. tomato sauce
3 1/2 C. beef broth
1 C. uncooked elbow macaroni 

In a dutch oven, brown the meat (there was no grease with mine to drain, but if you have extra grease, drain it off). Add in the onion and all the seasonings. Stir and cook for 1 minute. Add in the garlic, Worcestershire sauce, tomatoes with juice, tomato sauce and stir well. Add in the broth and macaroni. Cook, covered for 30 minutes over med. heat.


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Snowball Cookies






















Yield:30
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Directions:
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

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Coconut Pineapple Cake





















Ingredients:
1 (15 1/4-ounce) can crushed pineapple in juice, undrained
1 1/2 cups butter or margarine, softened
3 cups sugar
5 large eggs
1/2 cup lemon-lime soft drink*
3 cups cake flour, sifted
1 teaspoon lemon extract
1 teaspoon vanilla extract

Pineapple Filling Cream Cheese Frosting:
1 (6-ounce) package frozen flaked coconut, thawed
Garnish: fresh mint sprig

Instructions:
Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper.
Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.
Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired.
*For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.


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Orange Buttermilk Cake..



















 2 cups all-purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
2 large eggs, at room temperature
1 cup sugar
1 cup buttermilk
½ teaspoon vanilla extract
Zest of one orange (just a little over 1 tablespoon)
¼ cup butter, melted and cooled to room temperature
For the frosting
4 oz. cream cheese, softened
4 tablespoons butter, at room temperature
2 tablespoons orange marmalade
1 tablespoon fresh orange juice
½ teaspoon vanilla extract
½ teaspoon orange extract
2 cups powdered sugar

Directions:
Preheat the oven to 350 F.
Sift the flour, baking powder and salt in a small bowl. 
Set aside.
In a large bowl, add the sugar and eggs and whisk until combined. Add the orange zest, vanilla extract and buttermilk and whisk until combined. 
Add the cooled melted butter and whisk to combine. 
Add the flour and carefully whisk until just combined, being careful not to over-whisk.
Prepare a 9x2 inch round baking pan (I use Magic Line), line the bottom with parchment paper or foil and butter the top of the lining and the sides of the pan.
Pour the batter into the pan, smooth the top with a rubber spatula, and bake for 30 minutes or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 30 minutes before inverting it onto a wire rack and allowing it to cool completely.
To make the frosting: Combine the first 6 ingredients and beat with a mixer until combined and smooth. 
Add the powdered sugar and beat until combined and smooth.
Cut the cake in half. 
Spread some orange marmalade on the bottom half. Spread ¼ of the cream cheese frosting on top of the marmalade. 
Invert the top half of the cake and place it on top of the bottom layer. 
Frost the cake with the remaining cream cheese frosting.

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Death By Chocolate Bundt Style

















 Mix together for 2 minutes 1 box of yellow cake mix
1 box of vanilla instant pudding
1 box of chocolate instant pudding
4 eggs
3/4 cup of oil
1 cup of sour cream
Half a 12 oz bag of semi sweet chocolate chips.

How to make it :
Pour half the batter in a bundt pan and pour half of the chocolate chips in.
Pour in the rest of the batter and sprinkle on remaining chocolate chips. 
Bake at 350 degrees for 50 minutes.


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CROCK POT BEEF STEW !! Yumm

















2 (1 oz) packages dry onion soup mix
1/2 teaspoon paprika
2 pounds lean beef stew meat (cut up into bite sized pieces)
5 medium potatoes, peeled and diced
2 to 3 cups baby carrots
1 small Onion, chopped
2 (10 oz.) cans cream of celery soup
1 cup ketchup


How to make it  :

In a large plastic bag, combine the dry onion soup mix and paprika. Add in meat and shake the bag to coat meat with the seasonings. (You may have to do that step in two batches, for all the meat to fit) Once meat is coated, spread out evenly into a greased 7 quart crock pot.
Top meat evenly with diced potatoes, carrots and onion.
Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
Cover crock pot with lid. Cook on low heat for 8 hours or until meat is cooked through and vegetables are tender. Stir to combine everything then.


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TRIPLE LAYER CHOCOLATE CAKE w/CHOCOLATE FROSTING






















3/4 c butter
1 3/4 c sugar
2 eggs
1 t vanilla extract
2 c all-purpose flour
3/4 c cocoa
1 1/4 t baking soda
1/2 t salt
1 1/3 c water

How to make it:
Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat one minute at medium speed. Combine flour, cocoa, soda, and salt. Add alternately with water to creamed mixture. Pour batter into 3 prepared layered pans. Bake at 350*F in preheated oven for 30 to 35 minutes. Cool in pans about 10 minutes. Turn out of pans and cool completely before frosting.
Chocolate Butter Frosting
6 T butter, softened
3/4 c cocoa
2 2/3 c confectioner’s sugar (10X)
1 t vanilla extract
1/3 c milk

How to make it :
Cream butter in small bowl. Add cocoa. Alternately add sugar and milk. Beat until desired consistency. Additional milk may be needed. Blend in vanilla.


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COCONUT VANILLA BEAN RICE PUDDING


















RICE
1/2 cup plus 2 T jasmine rice or basmati rice
1/4 cup sugar
1 (13 1/2-fluid ounce) can coconut milk
1 cup whole milk
1/4 t salt

CUSTARD
1 vanilla bean (or 1 T vanilla extract)
1/2 cup plus 2 T sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg

special tools: fine-mesh strainer

Cook the rice.

coconut rice, prepared by baking in a covered pot in the oven
Preheat the oven to 325 degrees F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat.

Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt.

Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands, and absorbs all the liquids, 30 minutes. (If the pan is not oven-proof, transfer the rice and liquid to a metal or glass baking dish and cover with aluminum foil). If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove if from the oven, leave it covered, and set it aside.

Make the custard.
the cream and vanilla bean mixture, prior to cooking and thickening
While the rice is baking, make the custard. Split the vanilla bean, scrape out the seeds with a knife and combine the empty pod along with the seeds in a heavy saucepan with 1/2 cup sugar, milk and cream. Bring to a simmer over medium heat. Remove from the heat and allow the vanilla to steep for 10 minutes.
In a mixing bowl, combine the egg yolks, egg and remaining 2 tablespoons of sugar and briskly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.

Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and remove the empty vanilla pod.
Combine the custard and the rice
the rice pudding is coconut-custardy-creamy
Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Allow the rice pudding to cool completely.
Serving suggestions
Portion into oven-proof individual serving gratin or creme brulee dishes.
Sprinkle with granulated sugar and brulee (under a broiler or with a torch).
Storage
Will keep refrigerated, for 3 days


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Homemade Twix Bars




















Serves: 24-36
Ingredients
SHORTBREAD LAYER:
1 cup (2 sticks) salted butter, softened
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups All-Purpose Flour
CARAMEL LAYER:
2 cups caramel candies (I used caramel bits)
3 tablespoons half and half
CHOCOLATE LAYER:
2 (16 oz.) packages Chocolate CandiQuik Coating

Prep time 1 hour 30 mins
Cook time 40 mins
Total time 2 hours 10 mins

Instructions
FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray (or line with parchment) and set aside.
In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. Mix until well combined.
Take the dough (it will be thick) and press evenly into the bottom of the pan.
Prick the crust all over with a fork. The holes allow the steam to escape and the crust will bake evenly with fewer bubbles.
Bake the crust until the edges are golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan - this takes about 10 minutes. Spread the caramel evenly over the cooled crust and place in the refrigerator for 30 minutes to chill and firm up.
FOR THE CHOCOLATE LAYER: After the caramel layer has chilled, cut down the length of the pan, splitting the bars into two long, narrow bars (see notes below). Then cut the bar horizontally, creating 24 bars. Melt chocolate CandiQuik according to package directions; using two utensils, dip the chilled bars into melted chocolate and place on wax paper to set.


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Grandma's Country White Bread


















 INGREDIENTS
3 cups luke-warm water
1/4 cup sugar
1 1/2 Tbsp. yeast
1/3 cup oil
1 Tbsp. salt
6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.)
*opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour)

DIRECTIONS
In a large mixing bowl, dissolve yeast in
warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency. 

Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm your kitchen is.) You may speed up this process by placing the covered bowl inside the oven with the oven light on, and another bowl of warm water sitting on the lower rack.

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Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting

























For the cake you will need:

1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla

How to make it

Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9″ round or 9″X13″ rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
For Whipped Cream Cream Cheese Frosting you will need

1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut.


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HOMEMADE PIMENTO CHEESE




















INGREDIENTS

2 cups shredded cheddar cheese
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
4 ounces diced pimentos, drained
1/2 teaspoon dried mustard

INSTRUCTIONS

With an electric mixer, mix the cheddar cheese and cream cheese together. Mix for 2-3 minutes.
Add in the mayo and mix.
Add in the garlic powder, paprika, onion powder and dry mustard. Stir everything together.
Mix in the pimentos.
Refrigerate for at least 10-15 minutes before serving.

PREP TIME: 10M  
TOTAL TIME: 10M
YIELD: ABOUT 2.5 CUPS


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