Thursday, March 31, 2011

--unstuffed pepper bake--

We had this for dinner last night and the kids requested the leftovers for lunch today because "It was so awesome yummy mom!" (-Dalton)
It's a recipe I received in a Smith's coupon/recipe booklet.  I have been wanting to try it for sometime now.  I love stuffed peppers but don't like making or baking them...they never really turn out.  I really think it's going at the top of my favorite list:)

Unstuffed Pepper Bake -
1 lb. ground beef
1/3 cup onion - I used a sweet wala wala
1 1/2 cups diced peppers - use red, orange and yellow, 1/2 of each
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 (14.5 oz.) can Petite Diced Tomatos, drained
1 1/2 c. brown rice (white works too)
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1 (8 oz.) pkg shredded sharp cheddar cheese, divided
1 (15 oz.) can tomato sauce

Preheat oven to 375*
Saute beef, onions, peppers and garlic powder until beef is browned and veggies tender.  Drain off excess fat and season with salt and pepper
Stir in tomatos, rice, Worcestershire sauce and Italian seasoning.  Remove from heat and add 1 c. of the shredded cheese.
Spread mixture into 13x9 pan and top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly.
Let stand for at least 5-10 minutes before serving.

*Tip:  I may cook rice before hand next time as our rice was still crunchy.  The recipe never called for cooked rice though.*

Saturday, March 26, 2011

--Chocolate Andes Cookies--

I received Andes Mints from Doug for Valentine's Day and couldn't wait to make cookies out of them.  When I realized I needed more than just one package I sent my husband to buy more.  He came home with cherry and toffee ones - YUMMY!!  These were such good cookies and pretty easy to make.  I made a plate up to give as a thank you to a family in our ward - they were a hit!

Chocolate Andes Mint Cookies --
3/4 cup butter
1 1/2 cups brown sugar
2 TB water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups flour
1 1/4 tsp. baking soda
1/2 tsp. salt
3 (4.5 oz) pkg chocolate covered thin mints - we used one mint, one cherry and one toffee
  1. In a saucepan cook sugar, butter and water on medium heat stirring occasionally until melted.  Remove from heat, stir in chocolate chips until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time.  Combine the flour, baking soda and salt, stir into the chocolate mixture.  Cover and refrigerate dough for at least 1 hour.
  3. Preheat oven to 350*.  Grease cookie sheet.  Roll cookie dough into walnut size balls and place 2 in. apart onto cookie sheets.
  4. Bake for 8-10 minutes, be careful not to over bake.  When out of oven press mint into the tops of each warm cookie and let sit for 1 minute.  When the mint is softened swirl with a knife or back of spoon.

Homemade Taco Seasoning

I love making Taco Soup for dinner.  Especially on a cold day!  Well a few weeks ago it was late and neither my husband or I felt like running to the store to buy taco seasoning so I googled how to make my own.  I love this almost better than the package you buy in the store!!

Homemade Taco Seasoning --
2 tsp chili powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp corn starch
1 tsp cumin
1/2 - 1 tsp cayenne pepper (depending on how spicey you like it)
Mix together and add to you dish.