Bacon & Cheese Stuffed Sweet Peppers

March 21, 2014 by Leave a Comment

Bacon & Cheese Stuffed Sweet Peppers

I see these cute, colorful little peppers in the grocery store all the time and I just have to buy them. Like a green bell pepper, they are sweet, crisp and crunchy.  I snack on raw as well as use for cooking.

Bacon & Cheese Stuffed Sweet Peppers

 

One of my favorite dishes to make is stuffed peppers. Normally I make them traditional with rice, ground beef and sauce.  This time we wanted to try something different. These bacon & cheese stuffed sweet peppers were a huge hit, even the kids liked them. They usually won’t eat the traditional stuffed peppers!

These little guys make a perfect appetizer, lunch or side to a big Italian meal!

Bacon & Cheese Stuffed Sweet Peppers

 

Ingredients
  1. 8 Small Sweet Peppers
  2. 1 Cup of Ricotta Cheese
  3. 1/2 Cup cooked crispy bacon, crumbled
  4. 1/2 Cup shredded mozzarella cheese
  5. 2 tablespoons grated parmesan cheese (shaker cheese is fine!)
  6. 1 Medium egg (if you only have large eggs whisk it up and only pour half the egg into the ricotta)
  7. 1 teaspoon Italian blend seasoning ( or a pinch each of rosemary, thyme, oregano, basil)
  8. 1 small clove of garlic minced, or a pinch of garlic powder
  9. Olive oil
  10. pinch of salt & pepper
Instructions
  1. Preheat the oven to 400
  2. Cut the tops of the peppers, remove the ribs & seeds
  3. In a medium bowl, beat (by hand) the egg into the ricotta
  4. Add the mozzarella, parmesan, bacon, seasonings and garlic, Mix.
  5. Spoon the mixture into each pepper
  6. Lay them on a cookie sheet that has been drizzled with olive oil
  7. salt & pepper
  8. Roast on 400 for about 15 minutes
  9. Cook time may vary
Filed Under: Appetizers, Main Dishes, Side Dishes Tagged With: , , , ,

Semi-Homemade Apple Cinnamon Pastry With Berry Syrup

March 20, 2014 by 1 Comment

 

Semi-Homemade Apple Cinnamon Pastry With Berry Syrup

Semi-Homemade Apple Cinnamon Pastry With Berry Syrup

Do not be afraid, this recipe is easier than it looks. Create a bakery style pastry in just 15 minute prep time.  The best thing about semi-homemade recipes is just that…  they are semi-homemade.  Semi-homemade refers to a recipe that uses pre-made or packaged items as a short cut combined with your other ingredients, but with homemade results.  It is quite fabulous and saves a lot of time.

Follow the steps below and be your own pastry chef for an evening! 

Ingredients:

1 Can apple pie filling
16 4×4 puff pastry squares
3/4 cup Powdered sugar
1 cup Sugar + 1 teaspoon
2 teaspoon Cinnamon<
3/4 cup Melted Butter
Berry Syrup
1 Pint strawberries
1 cup sugar

Directions:

1. Preheat oven to 350 degrees.
2. Lay 8 puff pastry squares on a cookie sheet, brush with melted butter. 
3. Scoop one spoonful of apple pie filling onto each square, gently spread out to 1/2 inch from edges
4. Place a puff pastry square on top of each, lightly press down, brush with melted butter
5. Bake for about 15 mins or until golden brown.
6. Remove from oven and brush with melted butter, sprinkle cinnamon & sugar

For the syrup-  use this homemade method OR just buy a container of frozen strawberries in syrup!

  1. Puree the strawberries in a blender, add to a medium sauce pan with 1 cup of sugar. Mix well.
  2. Slowly heat to boiling, constantly mixing. You do not want your berries to burn, so keep mixing, juices will be extracted as the heat and the sugar dissolves.
  3. If for some reason your berries are not juicy, add 1 teaspoon of water.  Cook on medium high until slightly thickened, about 10 minutes.  Remove from heat, strain to remove seeds and strawberry pulp. Let cool completely. 

Finish by drizzling the berry syrup over the pastry, garnish and serve!  

Optional icing/glaze:  1/2 cup Powdered sugar, 1 teaspoon of milk, mix and add milk until desired consistency is reached. 

Semi-Homemade Apple Cinnamon Pastry with Berry Syrup

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Filed Under: Breakfast, Dessert Tagged With: , , , , ,

How To Make The Perfect Hard Boiled Egg Every Time

March 20, 2014 by Leave a Comment

How To Make The Perfect Hard Boiled Egg Every Time

How To Make The Perfect Hard Boiled Egg Every Time

Hard boiling eggs is one of those things most of us have to stop and think about each time we make them. How long do I boil them? Did I boil these long enough? Can I peel them yet? Are they cooled enough? It can be difficult because you never know if they are cooked until it’s too late. You cool, peel and cut open the egg only to find out the yolk is runny. I got so tired of this happening that I experimented until I got it just right. Having chickens made it a bit easier, endless eggs!  

It can be easy to over cook an egg. If that happens the yolk will be hard and chewy, very unappetizing.  Follow these easy steps and you will have the perfect hard boiled egg every time. 

1. Place the eggs in a sauce pan and cover with water. Make sure the water covers the top of the egg. Bring to a  boil. 

How To Make The Perfect Hard Boiled Egg Every Time

 

2. Immediately turn off the burner, remove the pan from the heat and cover.  Follow the chart below: Stoves burners do vary and some heat hotter and quicker than others. So you may need to adjust your time. 

How To Make The Perfect Hard Boiled Egg Every Time

 

3. Place the eggs in cold water for 5 minutes to stop the residual cooking.  

How To Make The Perfect Hard Boiled Egg Every Time

 Serve warm or refrigerate.  To make peeling easier, do not over crack the egg.  Tap it gently on one end, peel away the shell to form a circle, then use your thumb to peel, kind of like you would an orange. 

For A Soft Cooked Egg:  Simmer gently on medium low, about 8 minutes. 

How To Make The Perfect Hard Boiled Egg Every Time

 

Super cute Heart Shaped Egg Molds (not an affiliate link, I just think they are adorable and wanted to share!)

hard-boiled-egg-heart-mold-1

Filed Under: Tutorials Tagged With: , , ,

13 Decadent Desserts Using 4 Ingredients or Less

March 20, 2014 by Leave a Comment

 

dessrts pin

13 Decadent Desserts Using 4 Ingredients or Less

A decadent dessert doesn’t have to be complicated.  I know you have seen the food shows and read the magazine articles listing ingredients you have never heard of. Bordering on scientific. Sometimes just reading the recipe was exhausting and confusing.

This list of my favorites include chocolate, coconut, praline, caramel and more ooey gooey deliciousness all in quick, easy steps using 4 ingredients or less. Most of them don’t even require baking!  You can not get much easier than that. So the next time you have a sweet craving at 10 p.m ( I hope I am not the only one who gets those…) whip up one of these desserts and Enjoy! 

Fruit Cocktail Cake

Macaroon Cookies

Reese’s Pieces Roll-Ups

No Bake Peanut Butter Fudge

Fluffy Pumpkin Dip

Angel Food Cake

Best 4 Ingredient Peanut Butter Cookie

White Chocolate Peppermint Mousse

No Machine Needed Coconut Ice Cream

Fudgey Peanut Butter Handpies

M&M Crescent Rolls

Frozen Snickers Pie

Toasted Coconut Praline Crunch Bark

Dulce De Leche Chocolate Pretzel Treats

Homemade Magic Shell Chocolate Sauce

S’mores Rice Krispy Treats

Chocolate Sorbet

Peanut Butter & Cinnamon Chip Cookies 

 

Filed Under: Dessert Tagged With: , , , ,

Homemade Triple Berry Honey Oat Squares

March 18, 2014 by Leave a Comment

triple berry honey oat bars

 

 

Homemade Triple Berry Honey Oat Squares

I absolutely love what I call “bars” I eat all different types and flavors. I tend to be crazy busy so it’s easy to just grab a bar and do. I decided to start making my own since, again , it is less expensive.

A box of 5 bars usually costs me about $3.50, while that is not crazy expensive it adds up. These Homemade Triple Berry Honey Oat Squares last longer, freeze well and as long as you have most the ingredients already, will cost less to make.

Ps- they are good for you, but you would never know it!

What you need:

1 3/4 stick butter- cold & cut into pieces
1 1/2 cup flour
1 1/2 cup regular or quick oats
1 cup brown sugar- packed 

1/4 cup honey
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

For the berries:  you can use a 12 oz. jar of preserves OR make your own.  To make your own is easy ( of course) :

Bring 3 Cups of frozen mixed berries , 1 Cup of sugar and 2 tablespoons of water to a boil, reduce to medium low. Continue mixing until the berries break down. Remove from the heat and allow to cool completely, if the berries are too thin it will thicken as it cools.

triple berry honey oat pin

What to do:

  1. Preheat the oven to 350º
  2. Grease a 13×9 pan (using butter or spray)
  3. For this next step use a food processor, if you do not have one ( I don’t!) I just do it by hand, it works!

Food processor: Add the flour, brown sugar, oats, baking powder, cinnamon, cut butter and salt, Pulse until mixture is crumbly.

My hands method: Add the cut butter to the flour, mix using finger tips and breaking apart the butter as you go. Add the rest of the ingredients and continue mixing by hand until the mixture is blended and crumbly.

4. Spread half the oat mix into the pan, press firmly to form a bottom crust.  Drizzle the honey evenly all over.

5. Spoon berries (or preserves) evenly on top. Spread the other half of the oat mixture over the top, lightly press down.

6. Bake about 30 minutes or until golden brown. Let cool completely before cutting.

Makes about 24-32 squares depending on size. Enjoy!

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Filed Under: Breakfast, Dessert Tagged With: , , ,

Vote For Us On Better Homes & Gardens Recipes!

March 15, 2014 by Leave a Comment

VOTING IS OVER THANKS FOR YOUR SUPPORT

I have entered my first recipe contest and would love & appreciate your support!  

It is very easy to vote,  just click the link ,  CLICK VOTE and enter the security code. 

No registration needed! 

YOU CAN VOTE DAILY! 

Thanks to everyone who is participating!!! 

rec

Filed Under: Uncategorized

3 Must Have Kitchen Conversion Charts

March 11, 2014 by 1 Comment

main conv pic smaller 

3 Must Have Kitchen Conversion Charts 

The following conversion charts will be your most important tool in the kitchen, well besides your stove. You may or may not think you will need them,  but trust me…  print them. save them. bookmark them.  Do what you have to do, because once you have them you WILL use them.  I created these from convenient magnet charts I made a long time ago.

 If you would like a collaged printable version or any edits to make it easier for you to print,  please use the contact form to send me an email.  I can edit these to fit on one page and even remove some color to save on ink!   OR just bookmark and come back any time you need them. 

Click to enlarge image

Conversion Chart: Basic conversions that will come in handy if you are limited on measuring cups or spoons. Also if you need to convert to fluid oz. or milliliters. I use this chart a lot more than I ever expected I would.

3 Must Have Kitchen Conversion Charts

 

Measurement Adjustments:  Got a recipe you need to cut in half or double?  Doing math while trying to cook can be overwhelming … who wants to do math when they are cooking? You just end up doubting yourself, adding more or less than you need and then screwing up your recipe.  Follow this chart-  it is 100% easier. 

 

3 Must Have Kitchen Conversion Charts

 

Egg equivalents:  have a recipe that calls for 3 large eggs?  Only have small eggs on hand? Easy enough… just take a peek at this chart to know what you need. 

 

3 Must Have Kitchen Conversion Charts

Filed Under: Tutorials Tagged With: , , , , ,

3 Must Have Kitchen Conversion Charts

March 11, 2014 by 1 Comment

main conv pic smaller

3 Must Have Kitchen Conversion Charts

The following conversion charts will be your most important tool in the kitchen, well besides your stove. You may or may not think you will need them,  but trust me…  print them. save them. bookmark them.  Do what you have to do, because once you have them you WILL use them.  I created these from convenient magnet charts I made a long time ago.

If you would like a collaged printable version or any edits to make it easier for you to print,  please use the contact form to send me an email.  I can edit these to fit on one page and even remove some color to save on ink!   OR just bookmark and come back any time you need them.

Click to enlarge image

Conversion Chart: Basic conversions that will come in handy if you are limited on measuring cups or spoons. Also if you need to convert to fluid oz. or milliliters. I use this chart a lot more than I ever expected I would.

Cup to Tablespoon Conversion Chart

Measurement Adjustments:  Got a recipe you need to cut in half or double?  Doing math while trying to cook can be overwhelming … who wants to do math when they are cooking? You just end up doubting yourself, adding more or less than you need and then screwing up your recipe.  Follow this chart-  it is 100% easier.

 

Measurement Adjustments - Half or Double a Recipe

 

Egg equivalents:  have a recipe that calls for 3 large eggs?  Only have small eggs on hand? Easy enough… just take a peek at this chart to know what you need.

 

Egg Size Equivalents

Filed Under: Tutorials Tagged With: , , , , ,

The Easiest 3 Step Loaded Baked Potato Salad

March 1, 2014 by Leave a Comment

 

The Easiest 3 Step Loaded Baked Potato Salad

3 Step Loaded Baked Potato Salad

Crispy bacon. Cheddar cheese. Sour Cream. All yummy ingredients that help make this a great addition to any meal, especially your next BBQ! Show off with this easy, Loaded Baked Potato Salad. Who knew it would be so easy to make potato salad? One pot, one bowl, a spoon and measuring cup is all you need. Last time I purchased potato salad from the deli it was $5.99 lb. I made this potato salad with ingredients I already had right in my refrigerator!

What you need:

4 large potatoes
1/4 cup mayo
1/4 cup sour cream
1/2 cup cooked crispy bacon (or bacon bits)
1/2 cup shredded cheddar cheese
green onion to garnish
salt & pepper to taste
 

What to do:

  1. Wash, dry and cut potatoes into bite size pieces. Boil on Medium high until fork tender. Drain, rinse with cool water, set aside.
  2. In a medium bowl mix together the mayo, sour cream, bacon, cheese, salt & pepper.
  3. Add the potatoes, cover and refrigerate until cold. About an hour.

Tip* This salad is best if made in the morning or the day before. Add a spoonful of mayo or sour cream the next day if necessary.

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Filed Under: Side Dishes Tagged With: , , , ,

Vegetarian Tamale Pie Recipe with Bulgur Wheat

February 28, 2014 by 12 Comments

This Vegetarian Tamale Pie Recipe with a cornbread top is a favorite in our house.  In this meatless version, we substitute bulgur wheat for the traditional ground beef with bulgur wheat.  Believe it or not my husband likes this version much better than when I used to make it with beef! It’s a perfect all-in-one meal for the “reluctant vegetarian”.

Vegetarian Tamale Pie Recipe

Vegetarian Tamale Pie Recipe

1 cup bulgur wheat
2 1/4 cup boiling water
2 Tbsp olive oil
1 small onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 packets taco seasoning (or use our Make Your Own Taco Seasoning recipe)
1 15-oz can diced tomatoes
1 15-oz can black beans, drained
1 15-oz can whole kernel corn, drained
1 8 oz. pkg. cornbread mix (or make your own)

In a saucepan, pour about the boiling water over over the bulgur, cover the pan, and allow it to stand for about 30 minutes.  Drain excess water from bulgur.

Heat olive oil a large skillet.  Add in onion and green pepper and sautée until softened.  Add garlic and cook 1 minute, stirring constantly.  Add in taco seasoning, tomatoes, corn and beans. Cook 2-3 minutes.  Stir in prepared bulgur wheat.  Prepare cornbread according to package directions.

Transfer wheat & veggie mixture to a 1 1/2 quart casserole or a 9×9 square pan.  Spread cornbread mix on top and spread as evenly as you can.  Cook according to directions on cornbread box, or until golden brown.

Filed Under: Main Dish, Vegetarian
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