Stuffed Pepper Soup

I saw a recipe for this on Pinterest but changed it some.  I made it today and it was a huge hit.  Hope you like it too!

Stuffed Pepper Soup

1 lb ground chuck
1 lb sausage
1 medium onion, chopped
1 bell pepper, chopped ( I used half of an orange one and half a green one to add color)
1 tsp garlic
1 tsp Montreal steak seasoning
1 16 oz tomato sauce
2 cans petite diced tomatoes
4 cups chicken stock
2 cups instant rice

Brown ground chuck and sausage.  Add onions and pepper when the meat is about half cooked.  Season with garlic and steak seasoning.  Add tomato sauce, tomatoes, and stock.  Simmer on low for 1 hour.  In a separate pot, cook rice according to directions on package.  Ladle soup into bowl and top with a large spoonful of rice.

Peanut Butter Fudge

Fudge is not one of my strong points.  I don't know why but it never seems to turn out like I want it.  Maybe I am too picky.  I found this recipe and tried it this weekend.  It turned out almost perfect, not really soft but not super hard either.  It was about the consistency of the fudge that you get in Gatlinburg at the fudge shops.  One hint I would suggest is have your peanut butter and marshmallow creme measured out into a bowl so all you have to do is dump it in when the time is ready. 

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 7 oz jar marshmallow creme

Combine sugar and milk in a heavy sauce pan.  Cook on medium high until mixture boils stirring frequently.  Boil for 3 minutes then remove from heat.  Add peanut butter and marshmallow creme and stir until mixed.  Pour into a buttered 9 inch baking dish.  Allow to cool before cutting into squares.

Reuben Dip

I thought about making this recipe and realized I had not typed it up for the blog.  This is an old recipe for me but Billy loves it. 

Reuben Dip

1/2 lb corned beef
1/2 c thousand island dressing
1/2 c ranch dressing
2 cups shredded Swiss cheese
1 1/2  cups sauerkraut, rinsed and patted dry

Chop corned beef into squares.  Mix this with the rest of the ingredients.  Place into a 9 inch square baking dish.  Bake at 350 until hot and bubbly.  You can also place the ingredients into a crock pot and cook on high until hot. 

Mocha Cappuccino Cake

This is Billy's favorite cake that I make. I made it this week for his 40th birthday.  Hope you enjoy it.

Mocha Cappuccino Cake

1 pkg devils food cake mix (plus ingredients to make cake according to box)

1/4 c granulated sugar

2 T Instant coffee granules, divided

1/3 c boiling water

1- 8 oz pkg cream cheese

1 c powdered sugar

1- 8 oz container of Cool Whip, thawed

Bake cake according to directions on box using two round cake pans.

Combine granulated sugar, 1/2 T coffee granules and boiling water. Stir then allow to cool.

Combine cream cheese, powdered sugar and 1 1/2 T coffee granules together until smooth. Fold in whipped topping.

Brush coffee mixture over cooled cakes. Spread have of the whipped topping on top of first cake. Top with second layer. Spread remaining topping on top of cake. You can use a piping bag to make rosettes on top layer instead if you prefer.

Fluffer Nutter Bars

This recipe is the exact reason I started my blog.  I made these bars for a fourth of July party we go to every year.  I usually don't try new recipes out on anyone but my family but I gave it a go anyhow.  They turned out great so I thought I would have to make it again for our family vacation to the beach.  I am starting to pack and I knew there was something I wanted to make and couldn't remember even if it was a snack or a dessert.  Grrr!  I knew I should have blogged about it sooner.  Finally it came to me!  Hope you like it too.

Fluffer Nutter Bars 

1 box yellow cake mix
1 egg
1 stick butter
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
1 can sweetened condensed milk
1 12 oz bag white chocolate chips

Mix together cake mix, egg and melted butter.  This will be very thick.  Pat into a 9x13 pan.  I lined the pan with tin foil before to make it easier to take them out later but you can just spray the pan with butter also.  Mix together peanut butter, marshmallow creme and condensed milk.  Pour into pan.  To with chips.  Bake at 350 for 20-25 minutes.  Center will appear somewhat jiggly but it will set as they cool.  Cut into bars.

Upside Down French Toast

I made this a few months ago and it was delicious.  It is a recipe from Tyler Florence but I changed it a little.  I will warn you...it is very sweet.

Upside Down French Toast

4 Eggs
1 cup milk
1 tsp vanilla
1/4 tsp cinnamon
1/2  loaf challah bread, cut into 1 inch slices
1/2 stick butter
1 cup light brown sugar
4 Granny Smith apples
1/4 heavy cream
1/2 cup pecans

Preheat oven to 350.  In a dish, mix eggs, milk, vanilla and cinnamon.  Lay bread  in mixture and turn over.  Allow to sit until all liquid is absorbed.  In a 10 inch iron skillet, add butter 1 cup sugar and cook over medium until sugar is caramelized.  This will take about 8 minutes.  While this is coking, peal apples and cut into slices.  Remove pan from heat and whisk in heavy cream.  Sprinkle pecans in pan then layer the apples.  Place bread slices on top.  Sprinkle with extra brown sugar.  Bake for 40 to 45 minutes.  Allow to cool for 2 minutes then invert on plate.

Hawaiian Pulled Chicken

I found this recipe the other day on another blog.  I would link to it but sadly I can't find it again.  The recipe calls for pineapple.  I really had my doubts that I would like it but thought the family would and I could pick it out if I needed to.  Who knew that I would love the pineapple?  The best part about the recipe is that it cooks in the crock pot.

Hawaiian Pulled Chicken

2 lbs of boneless skinless chicken breast
1 medium onion, chopped
1 small can crushed pineapple, drained
1/2 bottle of BBQ sauce, I used Sweet Baby Ray's

Add all ingredients to crock pot.  Cook on high for 4-6 hours or low for 8 hours.  Use fork to shred chicken.  Serve on toasted buns. 

Salsa

I love salsa!  I make it about once a week all year long.  Fresh tomatoes make it taste better but I find the canned diced tomatoes work well during the winter.  I buy the Aldi brand of Ro-Tel tomatoes and really like the taste.  Hope you like the salsa.

Salsa

2 cans Diced Tomatoes
2 cans of Ro-Tel tomatoes
1 can chopped green chiles
1 medium onion
1 lime
1/ tsp garlic salt
1 handful of cilantro
Salt, to taste

Place tomatoes, chiles, onion and cilantro in a food processor and pulse until it is the consistency that you like.  You may have to do it a little at a time depending on your processor.  I usually just pulse it three times and it is good.  Place in bowl.  Add lime juice and garlic salt to taste.  I start out with half the lime and a few shakes of garlic salt then add more as needed.

Fruit dip

Billy's brother, his wife, Billy's sister, her husband and our niece came over after church today for dinner.  I deep fried a turkey for the first time.  It turned out really good.  It did made me a little nervous to try a new dish with people coming over but I made chicken and dumplins with it so if it turned out awful, I would have something to feed them.  I made the fruit dip that my sister made for our Christmas dinner and cut up assorted fresh fruits to dip in it.  I love strawberries and pineapple!  Here is the recipe for the dip.  M

Fresh Fruit Dip

8 oz Cool Whip
8 oz cream cheese
1 can Eagle brand sweetened condensed milk
1 lemon, juiced
5 T marshmallow fluff
5 T powdered sugar

Mix all ingredients together until well blended.  Chill 2 hours before serving with sliced fruits.

Chicken Hot Wing Dip

Wow!  I can't believe I have posted any recipes since January!  I would hang my head in shame except I have been really busy with school.  I might not have my recipes organized but I do have A's in Physics and Anatomy/Physiology.  

Billy asked my yesterday if I could make some chicken hot wing dip for him to take in to work.  Of course, I had to find the recipe.  Hope you like it.  Billy's work sure did.

Chicken Hot Wing Dip

2 cups chicken, cooked and shredded
2 pkgs cream cheese
1 cup Ranch salad dressing
3/4 cup Frank's Hot Sauce
2 cups shredded cheddar cheese

Mix all ingredients together and place in a slow cooker.  Cook on high until hot and bubbly.  Serve with tortilla chips.

Bit O' Brickle Bars

We had some friends over for dinner tonight.  I made these bars for one of my desserts and they were a hit.  They are easy to make but it seems like I say that about everything I make.  You can tell I am not a gourmet chef.  lol  Bit O' Brickle bits are sold near the chocolate chips.  They are the middle of a Heath bar.

Bit o' Brickle Bars

1 Box of Yellow Cake Mix
1/3 cup butter, melted
2 eggs
1 can Sweetened Condensed Milk
1 cup chopped pecans
1/2 cup Bit o' Brickle bits
1 tsp vanilla

Mix cake mix, butter and one eggs together.  Pat into the bottom of a 9 x 13 pan.  Mix together 1 egg, sweetened condensed milk, pecans, Bit O' Brickle bits and vanilla.  Spread over cake layer.  Bake at 350 for 30-35 minutes.  Allow to cool before cutting into bars.

Slow Cooker Chocolate Peanut Butter Cake

When I first found this recipe, I wasn't convinced it would really turn out.  I had never "baked" a cake in my slow cooker but it was really tasty.  The cake part just magically rises to the top and then there is a layer of chocolaty goodness on the bottom.  Mmmm!

Slow Cooker Chocolate Peanut Butter Cake

1 cup all purpose flour
1 cup sugar
1 tsp baking power
1/2 tsp salt
1/2 cup creamy peanut butter
1/2 cup milk
1 T oil
1 tsp vanilla
3 T cocoa powder
1 cup boiling water

Spray inside of a 4 quart slow cooker with non stick spray.  In a bowl, combine flour, 1/2 cup sugar, baking powder and salt.  Melt peanut butter for 30 seconds in microwave then add to your flour mixture along with milk, oil and vanilla.  Spread on bottom of your slow cooker.  In a separate bowl, combine cocoa powder, boiling water and the remaining 1/2 cup sugar.  Stir well then pour over the cake batter.  Do not mix together!  Cook on high for 2-4 hours until toothpick inserted in cake comes out clean.  There will be a layer of fudge underneath so just stick the toothpick in a little bit.  Turn off and allow to cool for about 10 minutes.  For extra calories, add a scoop of vanilla ice cream.  You can always diet tomorrow to make up for it!  LOL

Crispix Mix

I originally got this recipe from my sister-in-law, Debbie.  I just wish this didn't have any calories in it  because it is addicting. 

Crispix Mix

1 box Crispix cereal
1 stick butter
1 cup brown sugar
1/2 cup dark corn syrup
2 cups pecans

Preheat oven to 250 degrees.  Place cereal and pecans on two cookie sheets.  Bring butter, brown sugar and corn syrup to boil in a small saucepan.  Pour over cereal and mix well.  Bake in oven for one hour stirring every 15 minutes.  Remove from oven and pour onto a sheet of freezer paper or an opened paper bag.  Allow to cool then store in airtight container.

Chicken Enchilada Chili

I made this last night for the first and my family LOVED it.  The best part was it was SUPER easy.  Just put it on in the morning in a slow cooker and it is done for dinner.

CHICKEN ENCHILADA CHILI

2 lbs boneless chicken breast
1 10 oz cans of red enchilada sauce
2 cans petite diced tomatoes
2 T chili powder
1 T cumin
1 medium onion, chopped
2 stalks celery, chopped
Cheddar Cheese
Sour Cream
Tortilla Chips

Place chicken in the slow cooker.  Just leave it in whole pieces.  Cover with enchilada sauce, tomatoes, chili powder, cumin, onion and celery.  Set slow cooker on low for 8 hours or high for 4 hours.  When chicken in cooked, remove chicken and shred.  Return chicken to slow cooker.  Serve chili with cheese, sour cream and tortilla chips.

Coleslaw

When I was in high school and college, I worked at Chick-Fil-A.  This recipe may be similar to the recipe I made hundreds of times while working there....or it may not  ;) .  Try it and see for yourself.

Coleslaw

1 quart Mayo
1 1/2 cups sugar
1 1/4 cups vinegar
1 T ground dry mustard
1 T salt
Cabbage
Carrots

Mix together mayo, sugar, vinegar, dry mustard and salt.  Chop cabbage and carrots using a food processor.  Add coleslaw dressing and mix well.  Store in refrigerator until ready to serve.