Today it's Stuffed Green Peppers (Meatless Meal)

 

The recipe I made today I used variegated peppers!  

I know most people are familiar with Stuffed Peppers using  ground meat or turkey and adding onion and rice. In our house my mom made they most amazing stuffed peppers using bread stuffing. It has become my all time FAVORITE stuffed pepper recipe. It is definitely a great meatless meal with super flavors bursting in the stuffing.

This is a recipe I have shared before and honestly all my neighbors make this now as an easy meatless meal.  I am thanked over and over for suggesting it. Hope you decide to try it.. Enjoy! This recipe serves two.  Double or even triple the recipe for your family.  Happy Cooking, 

Love, <3 

M.J.

2 Green Peppers(hollowed out and washed)
1/2 stick butter or margarine
2 large stalks celery (chopped)
1 small onion
1/2 tsp. salt
1/2 to 3/4 cup grated Italian cheese
pinch pepper
1 egg slightly beaten
1/2 cup milk
1/2 loaf Italian Bread(regular bread can be used as well)
1 -28 oz. can crushed tomatoes or 1- 28 oz can Tomato Sauce

Saute onion and celery in butter until translucent and tender. Break bread into pieces. Add egg, salt, pepper, cheese and milk. Work with hands until well blended..Fill peppers.

In a medium pot on low heat put 4 tsp.oil.  Place peppers in pan and cook on low heat until bottoms are slightly browned. Add tomatoes and cover pot slightly..Cook on medium heat for 1 1/2 hours or until peppers are tender.  Serves two.  I usually have a little stuffing mixture left so I make meatball size stuffing balls and add to sauce after it has cooked about 1/2 hour.  Nice addition when you love those extra carbs.  Yummy!

Serve with salad and a few slices of Italian bread for dipping if you would like...

If using crushed tomatoes add

1 tsp. or 2 fresh basil leaves and 1 clove minced garlic..but if using sauce maybe just a pinch of salt and pepper if needed..Happy Baking and Cooking!


1/25/12 

 

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Making some Irish Soda Bread

 Below is the original post when I made this Irish Bread.  Today I decided to try the same recipe and make mini cups using the same batter.  Using my kitchen sheers I cut my mixed *dried berries into small pieces(it really didn't take much time) and folded them into the batter before I baked them. 

They are perfect for your morning tea or coffee and I definitely would make some for company. I also did a few in *small bread loaves to give as gifts.  We love them!  Here are a few of the photos.  They have no sugar in them, just the sweetness of the dried fruit.  Jam and cream goes perfect with them as well.  I love the idea and I just had to share.  Have a great holiday and a wonderful New year.  Love, M.j.

 I originally made this recipe for St. Patty's Day but last week I was at a small social gathering(tea) and they had some similar to these made in mini muffin pans.  I thought it was a great idea and the next time I make this recipe I'm trying it in the small muffin size.  Cute size for a bite or two.  Note:  Look for smaller pieces of *dried fruit or maybe cut some with kitchen shears in bitty pieces and add to batter before baking.  Adjust baking time as well.   Enjoy!

 

I've never made Irish Soda bread. When we have our Irish stew on St. Patty's Day I'm thinking of making this recipe I caught in a local newspaper insert.. When I saw what seems to be a very easy recipe for it I decided to give it a try.

  (Epicurious.com). I'm hoping to make two loaves for St. Patty's Day but just in case I don't get a chance to make it here is the recipe.  Enjoy!!  Happy Baking and Cooking!

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1 cup raisins(I used dried Cran raisin's for this recipe)

4 cups bread flour

1 tablespoons baking powder

1 tsp. salt

¾ tsp. baking soda

2 cups buttermilk

Heat oven to 350 degrees.

  Lightly grease a baking sheet.  Soak raisins in hot water for 5 minutes and drain.

In a large bowl, sift flour, baking powder, salt and baking soda.  Mix in raisins

Add buttermilk and stir to form a soft dough.  Turn onto a floured work surface; knead for 1 minute.

Cut dough in half and form 2 large round loaves.

Place on baking sheet.  Cut a large X in center of each loaf.  Bake for 45 minutes or until tester comes out clean.  Transfer to wire rack.

Hands on: 10 minutes.    Total: 55 minutes from start to finish.  Makes 2 loaves

3/16/13

Chocolate pecan pretzel pie!

 This has been on my I must make list for so very long so I'm sharing it today hoping you'll make it............

I have all the ingredients so I was joking above but if you happen to make it before I do and want to share it on my Facebook page I'd love it.

It doesn't look difficult so just maybe there will be a Easter dessert that I'll be serving on Easter for the family.


 1 refrigerated pie crust

2 eggs

1 cup light corn syrup

2 T unsalted butter, melted 

1 tsp. vanilla

1/2 cup light brown sugar

1 tap. Grated orange zest 

1/2 tsp. cinnamon

2 cups pecans

1/4 cup mini pretzels broken in pieces

3/4 cup chocolate chips

Heat oven to 350 degrees

Fit crust crust into 9" in pie plate. Make sure you create a thick rim.  Crimp and refrigerate until ready to fill.

In a large bowl whisk eggs, corn syrup, butter,vanilla,sugar and orange zest cinnamon and salt.

Stir in pecans, pretzels and chocolate chips.  

Spoon mixture into prepared pie crust.

Bake for 30minutes.

Cover the pie with foil and bake until the filling is puffed and the center is set.  15 to 20 minutes more.  Transfer to rack and cool to room temperature.