Crockpot Chicken

4 skinless, boneless chicken breasts
28 oz. can Italian diced tomatoes
1 envelope Lipton Recipe Secrets herb & garlic
shredded parmesan cheese to sprinkle on top

Cut raw chicken into bite size pieces, mix with tomatoes and Lipton's and pour into crockpot. Cook on low for 6-8 hours. Serve over rice or bow tie pasta. Sprinkle with cheese.

Raspberry Orange Trifle

Show: Barefoot Contessa
Episode: Guests to Stay

6 to 8 servings

1 orange pound cake, recipe follows
1 cup good raspberry jam
2 half-pints fresh raspberries
Orange cream, recipe follows
1 cup (1/2 pint) cold heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract

Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1
side with raspberry jam, using all the jam. Set aside.

Place a layer of cake, jam side up, in the bottom of a 2 1/2 to
3-quart glass serving bowl, cutting the pieces to fit. Top with a
layer of raspberries and orange cream. Repeat the layers of cake,
raspberries, and orange cream, ending with a third layer of cake, jam
side down, and raspberries.

Whip the cream in the bowl of an electric mixer fitted with the whisk
attachment. When it starts to thicken, add the sugar and vanilla and
continue to whip until it forms stiff peaks. Decorate the trifle with
whipped cream. The trifle can sit for awhile at room temperature.

Orange Pound Cake:

1/2 pound (2 sticks) unsalted butter at room temperature
2 1/2 cups sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract

Heat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by
2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in the bowl of an
electric mixer fitted with the paddle attachment for about 5 minutes,
or until light and fluffy. With the mixer on medium speed, beat in the
eggs, 1 at a time, and the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda,
and salt. In another bowl, combine 1/4 cup of the orange juice, the
buttermilk, and vanilla. Add the flour and buttermilk mixtures
alternately to the batter, beginning and ending with the flour. Divide
the batter evenly between the pans, smooth the tops, and bake for 45
minutes to 1 hour, until a cake tester comes out clean.

While the cakes bake, cook the remaining 1/2 cup of granulated sugar
with remaining 1/2 cup orange juice in a small saucepan over low heat
until the sugar dissolves. When the cakes are done, let them cool for
10 minutes. Take them out of the pans and place them on a baking rack
set over a tray. Spoon the orange syrup over the cakes and allow the
cakes to cool completely.

Orange Cream:

1 1/2 cups milk
1 teaspoon grated orange zest (1 orange)
5 extra-large egg yolks, at room temperature
1/2 cup sugar
2 tablespoons sifted cornstarch
1/2 teaspoon pure vanilla extract
1/2 teaspoon Grand Marnier liqueur
1 tablespoon unsalted butter
1 tablespoon heavy cream

Combine the milk and orange zest in a medium stainless steel saucepan
over medium heat and bring almost to a boil. Remove from the heat.

Beat the egg yolks and sugar on medium-high speed in the bowl of an
electric mixer fitted with the paddle attachment until pale and thick,
about 5 minutes. With the mixer on low speed, sprinkle on the
cornstarch. Beat on medium-low speed until combined, scraping down the
bowl with a rubber spatula.

With the mixer on low speed, slowly pour the hot milk mixture into the
egg mixture. Pour the mixture back into the pan. Cook over low heat,
stirring constantly, until the mixture thickens, about 5 to 7 minutes.
(Pay attention because it will thicken and then quickly become orange
scrambled eggs!)

Immediately, pour the mixture through a fine sieve into a large bowl.
Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place
plastic wrap directly on the custard and refrigerate until cold.

Pistachio Cream Bars

Crust:
2 cups all-purpose flour
1/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened

Cream Layer:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 package (3.4 ounce) pistachio-flavored pudding and pie filling mix
3/4 cup milk
1/2 cup pistachio nuts, coarsely chopped
Preheat oven to 325 degrees F.

In a medium bowl, whisk together flour and sugar. Beat in butter with an electric mixer on medium speed until blended. Press dough onto the bottom of an ungreased 13x9-inch baking pan. Bake 20-25 minutes or until edges are slightly brown. Cool completely, about 30 minutes.

In a medium bowl, beat cream cheese and sugar on medium speed until blended. Beat in pistachio pudding mix (dry) and milk. Spread over the top of crust. Sprinkle with chopped pistachio nuts. Refrigerate for 1 hour or until set before cutting into bars.

Makes 36 bars. 

Toffee Studded Snickerdoodles

1/2 cup (1 stick) butter or margarine, softened
1/2 cup shortening
1-1/3 cups sugar, divided
2 eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
2 teaspoons ground cinnamon

Heat oven to 400°F.

Beat butter, shortening and 1 cup sugar in large bowl until fluffy. Add eggs; beat thoroughly. Stir together flour, cream of tartar, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in toffee bits.

Stir together remaining 1/3 cup sugar and cinnamon. Shape dough into 1-1/4-inch balls; roll in sugar-cinnamon mixture. Place on ungreased cookie sheet.

Bake 9 to 11 minutes or until lightly browned around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

Crockpot Chinese Pepper Steak

Crockpot Chinese Pepper Steak

12 oz boneless beef round steak
1 clove garlic minced
1/4 t salt
1/8 t pepper
2 T soy sauce
1/2 T hoisin sauce
1/2 t sugar
1/2 tomato, seeded, peeled & diced
1 red or green bell pepper, cut into strips
1 1/2 T cornstarch
1 1/2 T water
1/2 C fresh bean sprouts
2 green onions, finely chopped
Hot Cooked Rice

Trim fat from steak; slice into thin strips.
Combine steak, garlic, salt, pepper, soy sauce, hoisin sauce and sugar in
slow cooker. Cover and cook on LOW about 4 hours.
Turn control to HIGH. Add tomato and bell peppers. Dissolve cornstarch with
water in a small bowl and stir into steak mixture. Cover and cook on HIGH
15-20 minutes or until thickened. Stir in bean sprouts, sprinkle with
onions. Serve with rice.
Note: Steak is easier to slice thin if partially frozen
2 servings 

Crockpot Sweet Potato Dish

Ingredients:

• 5 to 6 medium sweet potatoes
• 3 apples (such as Granny Smith) peeled & cored, cut in wedges
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 2 tablespoons butter, melted
• 1/4 cup pecan pieces

Preparation:

Generously butter the bottom and sides of the slow cooker. Peel sweet potatoes; cut into 1/2-inch slices. Arrange sweet potato slices over bottom of slow cooker. Top with apple wedges; then nutmeg and cinnamon, maple syrup, and the melted butter. Cover and cook on LOW for about 4 to 5 hours, or until potatoes are tender. Sprinkle with pecans the last 30 minutes.
Serves 4 to 6.

Meal Planning

Being a mom and wife suffering from chronic pain due to back issues, digestive issues and severe Fibromyalgia, I'm tired of wasting money eating out and looking at 5:30 in the fridge and freezer trying to decide what I can make for dinner that everyone will like and that will be done before 9pm.  So, I've created a goal for myself of finding some quick recipes or prepare ahead recipes that are both healthy, delicious and could be cooked ahead of time and put into the freezer to pull out on those nights where I've had bad pain days.  With all this comes the need of some menu planning. 


So, in addition to the recipes I share here (not all healthy, lol) I'm sharing with you today some of the menu planning and recipe sites I've found.  Please feel free to share ones you've found and if you a similar blog would love to trade buttons and promotions.

1. Eating Well


2. $5 Dinners


3. Recipe Link


4. Kid Approved Meals


5. Saving Dinner (This one has a fee on some items, but I got a FREE fondue recipe sheet just for visiting)

Cookbook Fundraiser

My middle daughter is a Junior in High School and is selling cookbooks as a fundraiser for her Child Development class.

Each book is $10 each.

The first is 175 pages and filled with recipes from around the world.

The second is a flip side cookbook, one side consists of 66 pages of Appetizers and the flip side to that consists of 156 pages of Desserts.

You can pay easily via PayPal or message me for a mailing address to send a check or money order which will be payable to her High School.  She's selling these through next week.

Hope everyone had a wonderful weekend and holiday with Thanksgiving.

Fudgy Bon Bons

Original Recipe Yield 60 cookies

Ingredients

• 2 cups semisweet chocolate chips
• 1/4 cup butter
• 1 (14 ounce) can sweetened condensed milk
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 60 chocolate candy kisses with white stripes
• 2 ounces white chocolate
• 1 teaspoon shortening

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine chocolate chips and butter. Cook over low heat, stirring occasionally, until melted. Remove from heat and stir in the condensed milk. Add the flour and vanilla, stir until well blended. Use about one tablespoon of dough to completely cover each Hug ™. Place on unprepared baking sheet 1 inch apart.
3. Bake for 6 to 8 minutes in the preheated oven.
4. Using the top of a double boiler or microwave, melt the white chocolate and shortening together. Stir to blend, then drop a thumbnail sized portion on the top of each cookie. 

Red Velvet Cake By Scratch

My cousin posted on Facebook today she was making a Red Velvet Cake for Thanksgiving & Birthday combination for her daughter, everyone likes a good Red Velvet Cake and box mixes just don't satisfy so I'm sharing my recipe here.  I don't remember where I got this but it's YUMMO!


Ingredients

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish (optional)

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.


Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.


Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans if desired.

Cream Cheese Frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Vegetarian Shephards Pie

Vegetarian Shepherd's Pie

6 Servings

Traditional Shepherd's Pie is usually made with ground meat and white potatoes. I like this one because it has sweet potatoes mixed in and omits the meat filling. The curried lentil filling is sandwiched between two layers of creamy potato filling sitting on a crouton crust baked on top of sweet zucchini. I serve this as an entrée with a simple chopped tomato salad.
Ingredients:
2 medium or large sweet potatoes, peeled and cubed
6 medium or large white potatoes, peeled and cubed
1 tablespoon quality extra-virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Cajun seasoning
CURRIED LENTIL FILLING:
3 1/4 cups purified water
1 bay leaf
1 cup lentils
2 teaspoons Cajun seasoning
1 cup sliced onions
2 cloves garlic
1 cup sliced shiitake or button mushrooms
1/2 cup broccoli florets
1/2 cup yellow or red bell pepper
1 tablespoon olive oil
2/3 cup nutritional yeast
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon cornstarch
1 zucchini, cut in rounds (about 2 cups)
1 cup bread crumbs or premade croutons
GARNISH:
1/2 cup thinly sliced scallions or green onion
Instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of water to a boil. Drop the cubed sweet and white potatoes into the water and simmer for 45 minutes. They should be easily pierced with a fork. Strain the potatoes, reserving 2 cups of the water. Pour 1 cup of the water back into the pot and mash the potatoes using a potato masher or a large fork. Add the olive oil, Italian seasoning, and Cajun seasoning and mash again until seasonings are completely blended into the potatoes.
3. Meanwhile, cook the lentils: Bring 3 cups of the water to a boil. Add the bay leaf, lentils, and Cajun seasoning and cook for 45 minutes. Remove from heat when completely cooked and let cool briefly. Drain off any liquid.
4. Sauté the onions, garlic, mushrooms, broccoli, and bell peppers in the olive oil in a large sauce pan until the onions are transparent and limp, about 4 minutes. Add the reserved cup of potato water, nutritional yeast, salt, and curry powder and stir until everything is blended in. Add to the cooked lentils. Dissolve the cornstarch in the remaining 1/4 cup water and stir it into the lentil and vegetable mixture. Continue to cook for 3 more minutes, until the sauce thickens. Remove from heat.
5. Line the bottom of a casserole dish with the zucchini rounds. Sprinkle half of the bread crumbs or croutons on top of the zucchini. Spoon out 4 cups of the mashed potatoes and spread across the zucchini rounds. Spoon out 2 cups of the curried lentils and spread on top of the potatoes. Spoon the remainder of the mashed potatoes and smooth them out on top. Sprinkle the rest of the bread crumbs and the scallions or green onion on top. Bake for 50 minutes. Let cool for 15 minutes before cutting and serving.
Nutritional Information:
Per serving:
503 calories
7 g total fat (1 g sat)
0 mg cholesterol
92 g carbohydrate
23 g protein
22 g fiber
350 mg sodium 

Crockpot Morning Casserole

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained OR 1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper (more or less to taste)

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt and pepper together. Pour over the Crockpot mixture, cover and turn on low. Cook for 10-12 hours. 

Crockpot Fajitas

1 1/2 lb. boneless sirloin, cut into thin strips
2 T. vegetable oil
2 T. lemon juice
1 garlic clove, minced
1 1/2 tsp. ground cumin
1 tsp. seasoned salt
1/2 tsp. chili powder
1 green bell pepper, thinly sliced
1 onion, thinly sliced
6 to 8 flour tortillas
Shredded Cheddar cheese (optional)
Salsa (optional)
Sour cream (optional)
Lettuce (optional)
Tomatoes (optional)

Brown the steak in oil. Place the steak and drippings into the crock pot. Add lemon juice, garlic, cumin, salt, and chili powder. Mix well. Cover and cook on HIGH for 2 1/2 to 3 hours, or until meat is tender.

Add green pepper and onion; cover and cook for 1 hour more.

Warm the tortillas. Spoon beef and veggies down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce, and tomatoes if desired. Fold in the sides of the tortillas and serve immediately.

Tater Tot Casserole

Ingredients:

• 1 Large Bag Tater Tots



• 1-2 Lbs. Hamburger Meat (ground beef)



• 1 Can Cream of Celery Soup



• 1 Can Cream of Mushroom Soup



• 1/2 Chopped Onion



• 1/4 tsp. Pepper



• 1/2 tsp. Salt

Directions:

1. Preheat oven to 400 degrees. Cook hamburger and drain grease.



2. Add onion, soups, seasonings, and two of handfuls of tater tots.



3. You may add a little water if it's too thick. Cook until bubbly.



4. Pour into 9X13 baking dish. Arrange remaining tater tots on top.



5. Bake at 400 degrees until brown and bubbly.

Appetizer Tortilla Pinwheels

Prep Time: 20 Min
Total Time: 20 Min plus Chilling
Serving Size: 16 Servings

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa

In a large bowl, beat the first eight ingredients until blended.
Spread over the tortillas; roll up tightly. Wrap each with plastic
wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works
best.) Discard ends. Garnish with parsley. Serve with salsa if
desired.

Source: tasteofhome.com

Alcoholic Witch's Brew

2 oz. mixed pineapple and cranberry juice

2 oz. 7-Up

1 1/4 oz. shot Malibu Coconut Rum

Mix juices and 7-Up in a highball glass. Pour shot down the side of the glass right before drinking.

White Chocolate Ice Cream w/White Choc M&M's - I'm in Heaven!

White Chocolate Ice Cream with Candy Corn M&Ms

Type: Dessert

Author: Cat Davis

Prep: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Serves: 6

Ingredients

• 9 oz white chocolate, finely chopped
• 1 cup whole milk
• 2/3 cup sugar, divided in half
• 5 large egg yolks
• 2 cups heavy cream
• 1 teaspoon salt
• 2 cups white chocolate candy corn m&ms
• Tools Needed
• Ice Cream Maker

Instructions

1. Place white chocolate pieces in a medium bowl, set aside.
2. Place egg yolks in a medium bowl and whisk together with half the sugar, set aside.
3. In a medium saucepan over medium heat, combine the milk, cream, remaining sugar and salt. Whisk gently until the the mixture is hot enough that little bubbles start to appear but before it boils.
4. Remove from heat and set aside.
5. Spoon 1/2 cup of the hot mixture into the eggs and whisk until combined.
6. Add the egg mixture to the saucepan and over medium heat, whisk until it begins to thicken. Immediately remove from heat.
7. Pour mixture into the white chocolate bowl and whisk until smooth.
8. Place the white chocolate custard mixture bowl into an ice bath until fully cooled, stirring constantly.
9. Allow the custard to cool in the fridge for one hour before processing in an ice cream maker according to manufacturers directions.
10. During the ice cream making process, pour in two cups of white chocolate m&ms
11. Garnish with crushed m&ms before serving.

http://3kidsandus.com/2011/white-chocolate-ice-cream-with-candy-corn-mms/

Spooktacular Spoons

These spoons are perfect for Halloween party bags or for handing out to trick-or-treaters.  

Estimated Times

Preparation Time: 30 mins

Cooking Time: 1 min

Wax paper

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Premier White Morsels

2

tablespoons

 vegetable shortening

18 to 20 plastic spoons

Assorted candies for decorating (such as Spooky WONKA NERDS,

    WONKA TART N TINYS, WONKA SweeTARTS and WONKA RUNTS)

Festive plastic wrap or clear lollipop bags (found in craft

stores)

Orange and black ribbon

LINE baking sheet with wax paper.

PLACE morsels and shortening in medium, microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their

original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool slightly.

DIP one spoon into melted morsels; shake off excess. Place on prepared tray. Make ghostly face with candies. Repeat with remaining spoons. Refrigerate

until set.

WRAP each spoon in a sheet of plastic wrap. Gather at base of spoon; tie with orange and black ribbons. Trim ends of plastic wrap, if desired.  Enjoy.

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Eggnog Latte

I love the season of Fall.  Eggnog Latte's at Starbucks and now I can make them at home for less $$.

Prep time: 5 minutes, Cook time: 1 minute

 

Ingredients

• 1/3 cup 2% milk

• 2/3 cup eggnog

• 1 shot (1.5 ounces) brewed espresso

• Nutmeg (optional)

 

Directions

1. Pour milk and eggnog into a steaming pitcher and heat to between 145-165 degrees F, using the steaming wand.

2. Brew the shot of espresso, then add to mug.

3. Pour the steamed milk and eggnog into the mug, using a spoon to hold back the foam. Spoon foam over the top. Sprinkle ground nutmeg (or grind fresh nutmeg yourself) on top of the foam. Serves one.

Pumpkin Pie Smoothie

This one isn't served hot, but the flavor will still make you appreciate the season. 

Prep time: 10 minutes

Ingredients

• 1 15-ounce can pumpkin (chilled)

• 1 12-ounce can evaporated milk (chilled)

• 8 ounces vanilla yogurt

• 1/4 cup sugar

• 1/2 teaspoon pumpkin pie spice

• Whipped cream, to taste (optional)

Directions

1. Combine pumpkin, milk, yogurt, sugar and spice in a blender; cover.

2. Blend until mixture is smooth.

3. Pour into glasses; top with whipped cream (if desired) and an additional sprinkle of pumpkin pie spice. Serves four.

Pasta with Fresh Tomatoes

Ingredients

• 1 (16 ounce) package dry penne pasta
• 8 roma (plum) tomatoes, diced
• 1/2 cup Italian dressing
• 1/4 cup finely chopped fresh basil
• 1/4 cup diced red onion
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
2. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.
3. 
   

Nutritional Information 

Amount Per Serving  Calories: 246 | Total Fat: 2.4g | Cholesterol: < 1mg

Recipe found at All Recipes

Chicken Apple Sausage & Rice Stuffed Peppers

1 cup Mahatma Jasmine Rice or White Rice
2 cups low sodium chicken broth
4 large bell peppers - red, yellow or orange
2 tsp olive oil, divided
salt and pepper
1 pkg (12 oz) Johnsonville Chicken Apple Sausage, sliced thin
1-1/2 cups onion, chopped
1/2 cup celery, chopped
8 oz. cremini mushrooms, sliced
1/2 cup each: dried cranberries, chopped red apple, chopped dried apricots, golden raisins
1 tsp each: fresh sage, fresh oregano, chopped

Prepare rice according to package directions substituting chicken broth for water.  Preheat oven to 350 degrees.

Cut tops of peppers and remove seeds and veins.  Rub peppers with 1 tsp olive oil and slightly salt and pepper the inside.

Place peppers cut side up in baking dish.

Roast for 30 minutes or until peppers are tender.

Meanwhile, heat remaining tsp of olive oil in a large skillet over medium heat.  Saute sausage until lightly browned.  Add onions and celery and continue to saute 4 minutes.  Add mushrooms and cook until vegies are tender.  Add cranberries, apple, apricots, raisins, sage & oregano.

Cook and stir until fruit is softened, about 5 minutes.

Stir in cooked rice and heat through.

Season with salt and pepper if desired.  Fill prepared peppers with sausage/rice mixture.  Serve immediately.

Serves 4.

FREEBIE: Pillsbury Birthday Recipe Booklet

Click HERE for your FREE Birthday Recipes Booklet from Pillsbury!

FREE Betty Crocker Cookbook

Click the graphic above to be taken to the link to get your FREE Betty Crocker Cookbook download for Soups, Stews & Chilies.

Baked Steak Burritos

1/2

cup butter or margarine

1

package (1 oz) Old El Paso® taco seasoning mix

1 1/2

lb beef boneless sirloin tip steak, cut into thin bite-size strips

1

can (16 oz) Old El Paso® refried beans

12

Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2

cups shredded Cheddar cheese (8 oz)

3

medium green onions, thinly sliced (3 tablespoons)

1

can (10 oz) Old El Paso® enchilada sauce

1

cup shredded Mexican cheese blend (4 oz)

• 1Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.
• 2Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• 3Spread each tortilla with refried beans to within 1/4 inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13x9-inch (3-quart) glass baking dish, place burritos with seam sides down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.
• 4Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.