Crockpot Stuffed Pepper Soup

Stuffed Pepper Soup 

Found http://12tomatoes.com/slow-cooker-stuffed-pepper-soup/ 

15 minutes active 4 hours inactive to prepare 

Serves: 8 

 INGREDIENTS 

1 pound lean ground beef 

1 (15 oz.) can tomato sauce 

1 (14.5 oz.) can diced tomatoes with garlic and onions 

3 cups beef broth 

1 cup cooked rice 

1 yellow onion, finely chopped 

1 green bell pepper, seeds removed, chopped 

1 red bell pepper, seeds removed, chopped 

1/2 teaspoon dried oregano 

1/2 teaspoon dried basil 

1 bay leaf 

Kosher salt and freshly ground pepper, to taste 

 

PREPARATION 

Brown beef in a large pan or skillet over medium-high heat, then drain all but 2 tablespoons of fat and set aside. Return skillet to heat and sauté onions until softened and translucent. Season with salt and pepper. 

Place beef and onions in slow cooker, then add in tomato sauce, diced tomatoes, beef broth, rice, and bell peppers. Season with oregano and basil and add in the bay leaf. Cover slow cooker and cook on high for 3 hours or on low for 6-8. 

Taste and adjust seasoning, if necessary, then ladle into serving bowls and serve hot. Recipe adapted from Recipes That Crock

Grilled Spicy Lime Shrimp with Creamy Avocado Sauce

Found https://therecipecritic.com/wp-content/uploads/2016/05/spicylimeshrimp5.jpg Prep time 10 mins Cook time 5 mins Total time 15 mins Author: Alyssa Serves: 4-6 INGREDIENTS 1 pound of shrimp, peeled and deveined Juice of one large lime 3 Tablespoons olive oil 2 cloves garlic, minced 2 teaspoons chili powder ½ teaspoon ground cumin ¼ teaspoon paprika ½ teaspoon salt ¼ teaspoon freshly ground black pepper ¼ teaspoon red pepper flakes Creamy Avocado Sauce: 1 avocado split and pitted ½ cup lowfat greek yogurt 1 clove garlic, minced juice of 1 lime 2 tbsp cilantro, chopped (no cilantro for me) salt and pepper to taste INSTRUCTIONS In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink. To make the creamy avocado cilantro sauce add the avocado, greek yogurt, garlic, lime and cilantro. Pulse in a food processor until smooth. Add salt and pepper to taste. Serve immediately with shrimp.

French Onion Beef Stroganoff

French Onion Beef Stroganoff
Found https://12tomatoes.com/french-onion-beef-stroganoff/

1 hour to prepare
serves 6

INGREDIENTS

1 1/2 pounds round steak, cubed
1 cup swiss cheese, grated
2/3 cup sour cream
3 cups egg noodles, cooked and drained
3 sweet onions, sliced
6 oz. mushrooms, sliced
2 cloves garlic, minced
1 bay leaf
1 sprig thyme
3-4 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups beef broth
1/4 cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste

PREPARATION

Heat butter in a large (oven-proof) pan or skillet over medium heat and sauté onions, stirring occasionally, until softened.

Season generously with salt and pepper, then add garlic, bay leaf and thyme, and cook for 15-20 minutes, or until caramelized.

Add Worcestershire sauce and sliced mushrooms to the skillet and cook for another 5-10 minutes, or until softened.

Transfer mushroom and onions to a bowl and set aside.

Add olive oil to skillet and turn heat up to medium-high.

Season cubed beef generously with salt and pepper and flour, aiming to coat all sides.

Add beef to hot skillet and sear beef on all sides.

Once seared, add beef to the same bowl as the mushrooms and onions.

Pour red wine into the skillet to deglaze pan.

Cook for 1 minute, scraping up bits stuck to the bottom of pan, then pour in beef broth.

Bring to a simmer and return beef and veggies to pan.

Cook for 8-10 minutes, or until beef is cooked through and sauce has reduced and thickened.

Remove pan from heat and stir in sour cream, then stir in egg noodles until fully incorporated. Top with swiss cheese, then place skillet in the oven and broil for 3-5 minutes, or until cheese has melted. Top with thyme or parsley and serve hot. Recipe adapted from Host The Toast

Pumpkin Cheesecake

Pumpkin Cheesecake
Found https://iambaker.net/pumpkin-cheesecake/

PREP TIME 15 MINS
COOK TIME 1 HR 45 MINS
CHILLING TIME 8 HRS
TOTAL TIME 2 HRS
COURSE: DESSERT
SERVINGS: 12

Ingredients

CRUST
2 1/2 cups graham cracker crumbs
1/4 cup to 3/4 cup unsalted butter, melted (I prefer 3/4 cup for a moist and dense crust, some commenter's prefer less)
1/4 cup granulated sugar
1 1/2 tsp. salt, divided

CHEESECAKE
2 1/2 cups granulated sugar
2 lb (four 8-ounce packages) cream cheese, softened
1/4 cup sour cream
1 can (15 oz) pure pumpkin
6 large eggs, lightly beaten
1 tbsp. vanilla extract
2 1/2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
Whipped cream
Chopped pecans, optional

Instructions

CRUST

Preheat oven to 325°F. Spray a 10-inch springform pan with non-stick cooking spray and wrap the bottom with tin foil.

In a large bowl mix together the graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/2 teaspoon salt. Press the crumb mixture into the bottom and up the sides of the pan.

Bake for about 15 to 20 minutes, then remove from oven and set aside to cool slightly.

CHEESECAKE

In a large bowl using a hand-held mixer, beat the cream cheese until smooth. (You can also use a stand mixer) Add 2 1/2 cups sugar and mix well. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and mix until just combined.

Pour into the cooled crust. Place your pan into a roasting pan and fill halfway with water. Bake for about 1 hour 45 minutes the turn off the oven and open the door to let out some heat then close again and leave the cheesecake in the oven for about an hour.

Remove from oven and out of the roasting pan and let cool to room temp. Cover and refrigerate for at least 8 hours or overnight.

Remove cheesecake from springform and top with dollops of whipped cream and chopped pecans. (optional)

SALTED CARAMEL SAUCE

Found https://www.kerrygoldusa.com/grazings/salted-caramel-sauce/

INGREDIENTS

2 cups sugar
½ cup water
1 cup heavy cream
8 ounces diced Kerrygold Unsalted Butter
2 teaspoons flake or coarse sea salt, such as Malden

The sauce takes less than 15 minutes to make, but timing is important. Have all your ingredients measured and next to the stove before you start cooking.

Be sure to use a larger pot than you think you will need: when you add the cream to the cooked sugar it will foam and bubble—and you want that contained within the pot. When making multiple batches, bear in mind that the sugar will take longer to reach 350 degrees.

Using a thermometer takes the guesswork out, but you can make caramel without it: pay close attention to the color of the sugar as it cooks, and add the cream when the sugar is the deep golden brown color of honey.

Combine the sugar and water in a 5-quart (large) sauce pan. Bring to a boil and continue boiling, stirring occasionally, until the mixture is amber-brown and reaches 350 degrees, about 9 minutes.

Remove from heat. Pour in the cream—the mixture will foam and bubble, so pour away from you. Stir, adding the butter, until both are incorporated and the mixture is smooth. Stir in the salt and allow to cool.

Salmon Patties and Country Fried Potatoes

Salmon patties will become one of your favorite recipes!
Found https://thesouthernladycooks.com/2010/02/05/salmon-patties/

1 (15 ounce) can salmon, undrained
1 egg
1 sleeve of saltine crackers, crushed
3/4 cup cooking oil (I use canola oil) for cooking

Heat the oil in a large skillet. Combine the rest of the ingredients in a large mixing bowl. Using your hands mix the ingredients together and shape into patties.

Place the patties in the hot oil and brown on each side. Turn the heat down and continue cooking on low for about 20 minutes turning often. Let cook until the patties are brown and crusty.

Note: You can add onion, green pepper and some people roll theirs in cornmeal but the only way my family likes them is the recipe posted above. These salmon patties are great leftover and made into a sandwich with ketchup or serve them with my Country Fried Potatoes below. Enjoy!



We Southerners love fried potatoes. My twin daughters can’t get enough of their Southern Mamma’s fried potatoes. We can eat them for three meals a day and love them for breakfast. I grew up on this dish and so did my children. A classic that can’t be beat when it comes to good comfort food. We think the bacon drippings make this recipe.

10 medium potatoes, peeled, washed and sliced. (I always fry a lot because we like them leftover. You can cut down on the amount of the potatoes)
3/4 to 1 cup oil (I use Canola)
1 medium onion, peeled and chopped
1 1/2 teaspoons minced garlic
salt and pepper (I like a lot of pepper and not much salt)
2 to 3 tablespoons bacon grease (optional)

Have your grease and oil hot. Add potatoes, onion, garlic, pepper. Fry uncovered for about 45 minutes turning down stove after potatoes have browned and cooking until done. Remove from stove, add salt.

Makes about 8 to 10 servings. Enjoy!

Note: You can also add green peppers and any kind of meat like ham or smoked sausage to this recipe. Fried potatoes are good leftover and reheated. If you have never had cold fried potatoes on a biscuit with mustard, try it, you’ll probably like it!

No Bake Lemon Pie

No Bake Lemon Pie
Found here: http://worldofcooking.net/no-bake-lemon-pie/

Ingredients :

1 Pie Crust
2 Can (14 oz) sweetened condensed milk
3/4 cup lemon juice

Directions :

Pour two cans of sweetened condensed milk into a mixing bowl Add Lemon Juice and Stir

Pour into the Pie Crust and refrigerate for a couple hours Whipped cream for garnish

2-Ingredient Kielbasa Puffs

2-Ingredient Kielbasa Puffs

Serves Makes 36 Puffs

Ingredients
 1 package puff pastry (2 sheets), thawed
 1 pound kielbasa sausage
 1 egg (optional)
 1 tablespoon water (optional)

Instructions

 Preheat your oven to 400 degrees F.

Use a sharp knife to cut the kielbasa into 36 slices. Mine were all about a half-inch wide. Set aside.

Lightly dust flour on a work surface. Unfold one sheet of puff pastry onto the flour. Roll a couple times each way with a rolling pin to smooth it out.

Use a knife or pizza cutter to slice the dough in half vertically. Then slice horizontally to make 18 strips total.

Wrap each slice of sausage in one strip of dough and pinch to seal. You can secure with a toothpick if you want, but it's not necessary. It is convenient for serving though.

Repeat with the other sheet of dough and the last half of the kielbasa. If you want to do an egg wash, combine 1 beaten egg with 1 tablespoon water and brush each puff with the mixture. This will make them shiny once they are baked.

Spray a large baking sheet with nonstick spray, or use a silpat. Arrange the puffs on the sheet, at least 1 inch apart. Bake at 400 for about 13-15 minutes, or until golden brown.

Serve with mustard, BBQ sauce, ranch. Any dipping sauce would be good! The BBQ Ranch I make  would be great.

For the sauce
 1/2 cup ranch dressing
 1/2 cup barbecue sauce
 dash hot sauce to taste, I used at least a teaspoon of Sriracha

Bloomin Apples

Found https://www.delish.com/cooking/recipe-ideas/a54878/bloomin-apples-recipe/

Makes 4
PREP TIME 15 MINS
TOTAL TIME 45 MINS

INGREDIENTS

Cooking spray
4 tbsp. melted butter
1 tbsp. brown sugar
1 tbsp. granulated sugar
1/2 tsp. ground cinnamon
4 green apples
4 chewy caramel squares
Breyers Natural Vanilla ice cream, for serving
Caramel, for drizzling

 DIRECTIONS

Preheat oven to 375° and grease a medium baking dish with cooking spray.
In a small bowl, whisk together butter, brown sugar, sugar, and cinnamon.
Slice top off of each apple then use a melon baller (or a teaspoon) to scoop out core.
Using a paring knife, make three circular cuts in apple.
Place apple cut side-down on a cutting board and slice crosswise.
Place cut apples in a small baking dish.
Fill each apple with two caramel squares then brush melted butter mixture on top.
Bake until the apples are tender, about 30 minutes.
Serve warm with ice cream and drizzle with caramel.

Easy Strawberries and Cream Appetizer

Easy Strawberries and Cream Appetizer
Found here https://thefoodcharlatan.com/easy-strawberries-and-cream-appetizer/

Ingredients
Buttery crackers (I used Ritz, duh)
Cream cheese, softened
Strawberries, halved
honey, for drizzling

Instructions
Spread or pipe some cream cheese onto a cracker.
Top with a strawberry half.
Drizzle with honey and serve!

Recipe Notes I think this would also be really good drizzled with a balsamic reduction! I'm trying that next. Tune in next year maybe I will even post it. :)

Califlower Breadstick

When I tried Jo Cook’s Califlower Breadstick recipe for the first time, I was afraid that the mixture was too runny and nearly threw it out after I read similar recipes that required squeezing all the excess moisture out of the cauliflower before mixing in to the rest of the ingredients. But, I decided to have some faith and bake the dough anyway, and I was pleased that the end result was a cauliflower breadstick that held together, no cauliflower-squeezing required!

 Ingredients:

1 medium head of cauliflower (this will produce 4 cups of riced cauliflower)
4 eggs
2 cups of shredded mozzarella cheese
1 Tbsp dried oregano
4 cloves garlic, minced
½ tsp kosher salt
¼ tsp ground pepper
1 additional cup shredded mozzarella cheese for topping

 Instructions:

1. Preheat the oven to 425 F.

 2. Line a sheet pan with parchment paper.

 3. Cut the cauliflower into florets, discarding any large stem pieces. Place the florets into the bowl of a food processor (if you have a smaller food processor, do this in two batches so the cauliflower grinds evenly). Pulse until the cauliflower is chopped into small pieces that are about the same size as a grain of rice.

 4. Place the 4 cups of riced cauliflower (reserving any leftovers for another recipe, such as cauliflower fried rice) in a large-sized microwavable bowl, and cover with plastic wrap. Microwave for 10 minutes, or until the cauliflower is tender.

 5. When the cauliflower is done, remove the plastic wrap and let cool. Add the eggs, 2 cups of mozzarella, oregano, garlic, salt and pepper and stir to combine.

 6. Divide the mixture in half and shape into 2 circles on the prepared baking sheet.

 7. Bake for 25 minutes, then remove it from the oven and top with the remaining 1 cup of shredded mozzarella and bake for another 5 minutes, until the cheese has melted and the edges are brown.

Serve with marinara sauce for dipping!

2 Ingredient Lemon Cake

Lemon Lovers will be thrilled!! Fresh out of the oven! YUM!!
Found on Facebook

2 Ingredient Lemon Cake

Ingredients:
1 box angel food cake mix
1 (22-ounce) can lemon pie filling
Powdered sugar (optional)

Directions:

Heat the oven to 350 degrees F, and spray a 9 x 13-inch pan with nonstick cooking spray.

In a large bowl, stir together the angel food cake mix and lemon pie filling. Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned.

Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar.

Yields 9 x 13-inch pan.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

 Ingredients

For the filling
 8 oz. cream cheese, softened
 1 cup powdered sugar

For the muffins
 3 cups all-purpose flour
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 teaspoon ground cloves
 1 tablespoon plus 1 teaspoon pumpkin pie spice
 1 teaspoon salt
 1 teaspoon baking soda
 4 large eggs
 2 cups sugar
 2 cups pumpkin puree (or a 15 oz can will work fine)
 1 1/4 cups vegetable oil

For the topping
 1/2 cup granulated sugar
 5 tablespoons flour
 1 1/2 teaspoons ground cinnamon
 4 tablespoons cold unsalted butter, cut into pieces

Instructions
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350 degrees F. Line muffin pans with paper liners.

In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.

In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. (My batch made 28 muffins for some reason.) Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process.

Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Oven-Dried Strawberries

Taste like Twizzlers but better

Strawberries are finally in-season! So I thought I would re-share this recipe for the weekend. My plan is to hit up a farmers’ market for sweet, local strawberries and whip up a batch of these oven-dried strawberries on a Sunday.

I spotted this recipe for oven-dried strawberries on Pinterest and decided to give it a try. I’ve seen freeze-dried strawberries in the store before – but I prefer my dried berries to be chewy and not crunchy, which is where this recipe comes in!

Ingredients
strawberries

Directions
Pre-heat your oven to 200 degrees F. Cut the green leafy part off your fresh strawberries and cut each berry in half. Lay them curvy-side down on a cookie sheet lined with parchment paper.

If your strawberries are REALLY big – considering cutting them in thirds, or you will get really frustrated that they are not drying at all. The bigger the berry pieces, the longer it takes.

Make sure to space your berries out so there’s lots of room for air to flow through.

Place the strawberries into the oven and slowly bake and dry them for 2 hours on one side. Take them out, give them a flip and bake for another 2 hours.

It’s best to make oven-dried strawberries during a day you will be home all day, like on the weekend – so you can keep an eye on your oven.

Now also keep in mind that all ovens are different. We did our at 200 degrees F. However if your oven is inconsistent, you might want to pump it up to 225 F. Just don’t go too high or you’ll end up with burnt berries.

Creamy Cucumber Salad

CREAMY CUCUMBER SALAD
PREP TIME: 10 MINS  TOTAL TIME: 10 MINS

Found https://www.spendwithpennies.com/creamy-cucumber-salad/#wprm-recipe-container-134656
Cucumber salad is refreshing and has been a summertime staple as long as I can remember. Perfect for any BBQ or potluck, this dish takes just minutes to make!

INGREDIENTS
2 long English cucumbers
1/2 cup sour cream or plain greek yogurt
3 tablespoons mayonnaise or dressing
1/4 cup fresh dill chopped
3 tablespoons white vinegar
1/2 teaspoon white sugar
salt to taste
Optional: 1/3 cup thin sliced white onion

INSTRUCTIONS

Peel the cucumbers and cut in half lengthwise. Scrape out the seeds if desired and slice into 1/4″ slices.
Combine all dressing ingredients and toss with cucumbers.
Refrigerate 1 hour before serving.

NUTRITION INFORMATION Calories: 77, Fat: 6g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 47mg, Potassium: 141mg, Carbohydrates: 3g, Sugar: 2g, Vitamin A: 5.6%, Vitamin C: 4.2%, Calcium: 3.1%, Iron: 1.8%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Easy Potato Casserole

Easy Potato Casserole Side Dish
Found on Facebook

 Ingredients

2 1/2 lbs hash browns ( I use fresh packaged HB found in dairy section of Groc. store-takes 2 packs.)
1/2 lb of shredded cheddar cheese
1/2 cup onion, diced
2 cups heavy cream ( whipping)
1 teaspoon salt
pepper

 Directions

Preheat oven 350 degrees. Combine all ingredients and stir till well mixed. Butter (or spray with Pam) a large casserole dish. Pour mixture into dish.

Cover dish and bake for one hour. Uncover and bake till top is golden brown approximately 20-25 minutes.

This dish reheats well either in the microwave or oven.
 www.HOPKINSRECIPES.com

No Bake Italian Cake

No Bake Italian Cake
Prep Time 25 mins
Found https://mariasmixingbowl.com/no-bake-italian-cream-cake-2/

This NO BAKE ITALIAN CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Course: Cakes, No Bake
Author: Rob

Ingredients
1 box Vanilla Wafers
1 20 oz can crushed pineapple with juice
1/4 cup lemon juice
1 can sweetened condensed milk
1 package coconut
1 8 oz container cool whip
1 small jar cherries
1 cup pecans, optional
Instructions

Layer the bottom of 9 x13 dish with Vanilla Wafers. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish. Add another layer of the Vanilla Wafers on top of the pineapple mix. Then top with cool whip, and coconut and cherries. Refrigerate overnight. Serve and Enjoy! Note: You can replace coconut with pecans if you'd like.

Taco Dips

ERVINGS: 12 SERVINGS
TACO DIP
Found https://www.spendwithpennies.com/5-minute-taco-dip/
PREP TIME: 5 MINS  TOTAL TIME: 5 MINS

AUTHOR: HOLLY  COURSE: APPETIZER
CUISINE: MEXICAN
KEYWORD: TACO DIP
A quick and easy 5 minute dip with all of our favorite taco toppings.
INGREDIENTS
8 oz cream cheese softened
1 1/2 cups sour cream
1 packet taco seasoning or homemade taco seasoning

TOPPINGS (CHOOSE YOUR FAVORITES)
iceberg lettuce
shredded cheddar
diced tomatoes
jalapeno
olives
green onion

INSTRUCTIONS

Mix cream cheese with a hand mixer on medium until fluffy.
Add sour cream and taco seasoning. Mix to combine.
Spread into a dish and add your favorite toppings.

Or my old stand-by which can be picked up on the way if you take a butter knife, scissors, and dish to put it on

Ingredients
8 oz cream cheese softened
1 container sour cream
1 container salsa
1 bag shredded cheese (cheddar or Mexican blends work well)
iceberg lettuce off salad bar if en route otherwise your lettuce at home works
sliced jalapeno
sliced black olives
green onion
Tortilla Chips

Instructions
Spread cream cheese on the dish, top with sour cream, salsa, and cheese in that order make a smaller ring of lettuce, then a smaller ring of black olives, and finally a small mound of jalapeno slices in the center. Sprinkle with green onion tops that you cut with your scissors.