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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