4 medium green, red, and/or yellow sweet peppers
1 15-ounce can chili beans with chili gravy
1 cup cooked converted rice
1 cup shredded monterey jack cheese (4 ounces)
1 15- ounce can tomato sauce
1. Remove tops, membranes, and seeds from peppers. In a medium bowl stir together chili beans, rice, and 1/2 cup of the monterey jack cheese; spoon into peppers. Pour tomato sauce into the bottom of the 5 to 6 quart slow cooker. Place peppers, open top side up, in slow cooker.
2. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Transfer peppers to serving plate. Spoon tomato sauce over peppers. Sprinkle with remaining cheese.
NOTE: Converted rice is a white rice prepared from brown rice that has been soaked, steamed under pressure to force water-soluble nutrients into the starchy endosperm, and then dried and milled.
Friday, April 30, 2010
White Bean Spread - Crock Pot Recipe
2 15-ounce cans Great Northern or cannellini beans (white kidney beans), rinsed and drained
1/2 cup canned chicken or vegetable broth
1 tbsp olive oil
3 cloves garlic, minced
1 tsp snipped fresh marjoram or 1/4 tsp dried marjoram, crushed
1/2 tsp snipped fresh rosemary or 1/8 tsp dried rosemary, crushed
1/8 tsp ground black pepper
Olive oil (optional)
Fresh marjoram leaves
Fresh rosemary (optional)
Pita chips
1. In a 1 1/2 quart slow cooker combine beans, broth, 1 tbsp oil, garlic, 1 tsp snipped marjoram, 1/2 tsp snipped rosemary, and pepper.
2. Cover and cook on low-heat setting for 3 to 4 hrs.
3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. If desired, drizzle with additional oil and sprinkle with fresh marjoram and rosemary. Serve warm or at room temperature with pita chips.
1/2 cup canned chicken or vegetable broth
1 tbsp olive oil
3 cloves garlic, minced
1 tsp snipped fresh marjoram or 1/4 tsp dried marjoram, crushed
1/2 tsp snipped fresh rosemary or 1/8 tsp dried rosemary, crushed
1/8 tsp ground black pepper
Olive oil (optional)
Fresh marjoram leaves
Fresh rosemary (optional)
Pita chips
1. In a 1 1/2 quart slow cooker combine beans, broth, 1 tbsp oil, garlic, 1 tsp snipped marjoram, 1/2 tsp snipped rosemary, and pepper.
2. Cover and cook on low-heat setting for 3 to 4 hrs.
3. Slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. If desired, drizzle with additional oil and sprinkle with fresh marjoram and rosemary. Serve warm or at room temperature with pita chips.
Homemade Peanut Butter Ice Cream
1 cup creamy peanut butter
2/3 cup granulated sugar
1 cup whole milk, well chilled
2 cups heavy cream, well chilled
1 1/2 tsp pure vanilla extract
3/4 cup roughly chopped Reese's peanut butter cups or Reese's pieces
2/3 cup chopped toasted peanuts
In a medium bowl, using a hand mixer on low speed, combine peanut butter and sugar until smooth. Add the milk and blend on low speed until smooth and sugar is dissolved, about 2 min. Stir in heavy cream and vanilla. Turn machine on and pour mixture into the freezer bowl. Let mix until thickened, about 25-30 min. Add the chopped candy and peanuts during the last 5 min of mixing.
I used my kitchenaid to mix the mixture, I just made sure to scrap the bowl. Also I used the Reese's peanut butter eggs (cut into 4) and milk chocolate chips. I don't like peanuts in my ice cream :D
2/3 cup granulated sugar
1 cup whole milk, well chilled
2 cups heavy cream, well chilled
1 1/2 tsp pure vanilla extract
3/4 cup roughly chopped Reese's peanut butter cups or Reese's pieces
2/3 cup chopped toasted peanuts
In a medium bowl, using a hand mixer on low speed, combine peanut butter and sugar until smooth. Add the milk and blend on low speed until smooth and sugar is dissolved, about 2 min. Stir in heavy cream and vanilla. Turn machine on and pour mixture into the freezer bowl. Let mix until thickened, about 25-30 min. Add the chopped candy and peanuts during the last 5 min of mixing.
I used my kitchenaid to mix the mixture, I just made sure to scrap the bowl. Also I used the Reese's peanut butter eggs (cut into 4) and milk chocolate chips. I don't like peanuts in my ice cream :D
Harvest Pot Roast - Crock Pot Recipe
3 pounds boneless chuck roast, trimmed and blotted
dry
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium-size onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup red wine
1/2 cup low-sodium beef broth
4 medium-size carrots, peeled, quartered length-
wise and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
1 1/2 pounds new potatoes, scrubbed and quartered
Directions:
1. Sprinkle roast with 1/4 teaspoon thyme, salt
and black pepper. Heat oil in a large nonstick
skillet over medium-high heat. Cook roast 1 to 2
minutes per side or until browned; transfer roast
to slow cooker.
2. Reduce heat to medium and add onion to skillet
cook 3 minutes or until softened. Stir in tomato
paste and cook 1 minute, stirring constantly. Stir
in flour and cook, stirring constantly, for 1
minute. Whisk in wine, broth and 1/2 cup water,
bring to a boil. Pour liquid into slow cooker over
beef and cook on HIGH for 6 hours or LOW for 8
hours.
3. When there is 3 hours cook time remaining on
HIGH or 4 hours on LOW, remove meat from slow
cooker and stir in carrots, celery, potatoes and
remaining 3/4 teaspoon thyme. Return meat to slow
cooker for remaining cook time.
4. Remove meat from slow cooker; slice. Stir
remaining 1/4 teaspoon salt into liquid. Serve
roast with vegetables and sauce.
NOTE: I didn't use celery and used red taters instead. Also for the rub on the roast, I used Pampered Chef Rosemary Herb Seasoning Mix instead of the thyme
dry
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium-size onion, thinly sliced
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1/2 cup red wine
1/2 cup low-sodium beef broth
4 medium-size carrots, peeled, quartered length-
wise and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
1 1/2 pounds new potatoes, scrubbed and quartered
Directions:
1. Sprinkle roast with 1/4 teaspoon thyme, salt
and black pepper. Heat oil in a large nonstick
skillet over medium-high heat. Cook roast 1 to 2
minutes per side or until browned; transfer roast
to slow cooker.
2. Reduce heat to medium and add onion to skillet
cook 3 minutes or until softened. Stir in tomato
paste and cook 1 minute, stirring constantly. Stir
in flour and cook, stirring constantly, for 1
minute. Whisk in wine, broth and 1/2 cup water,
bring to a boil. Pour liquid into slow cooker over
beef and cook on HIGH for 6 hours or LOW for 8
hours.
3. When there is 3 hours cook time remaining on
HIGH or 4 hours on LOW, remove meat from slow
cooker and stir in carrots, celery, potatoes and
remaining 3/4 teaspoon thyme. Return meat to slow
cooker for remaining cook time.
4. Remove meat from slow cooker; slice. Stir
remaining 1/4 teaspoon salt into liquid. Serve
roast with vegetables and sauce.
NOTE: I didn't use celery and used red taters instead. Also for the rub on the roast, I used Pampered Chef Rosemary Herb Seasoning Mix instead of the thyme
Free Food
Here are some places that will send emails for free birthday food and/or coupons.
Dairy Queen
http://www.dairyqueen.com/us-en/
Marble Slab Creamery
http://www.marbleslab.com/
Cold Stone Creamery
http://www.coldstonecreamery.com/
Ruby Tuesday
http://www.rubytuesday.com/
Red Robin
http://www.redrobin.com/default.aspx?AspxAutoDetectCookieSupport=1
The Melting Pot
http://meltingpot.com/
Red Lobster
http://www.redlobster.com/
Outback
http://www.outback.com/
Texas Roadhouse
http://www.texasroadhouse.com/become-vip/
Not sure if these places send coupons but they have a mailing list you can get on
Johnny Carino's
http://www.carinos.com/page/home
Cheddar's
http://www.cheddars.com/
These are just some of the places I know about :) Please feel free to add more in a comment
Dairy Queen
http://www.dairyqueen.com/us-en/
Marble Slab Creamery
http://www.marbleslab.com/
Cold Stone Creamery
http://www.coldstonecreamery.com/
Ruby Tuesday
http://www.rubytuesday.com/
Red Robin
http://www.redrobin.com/default.aspx?AspxAutoDetectCookieSupport=1
The Melting Pot
http://meltingpot.com/
Red Lobster
http://www.redlobster.com/
Outback
http://www.outback.com/
Texas Roadhouse
http://www.texasroadhouse.com/become-vip/
Not sure if these places send coupons but they have a mailing list you can get on
Johnny Carino's
http://www.carinos.com/page/home
Cheddar's
http://www.cheddars.com/
These are just some of the places I know about :) Please feel free to add more in a comment
Thursday, April 29, 2010
Country-Style Honey Cookies
2/3 cup butter, softened
1 cup honey
1 egg, beaten
1/4 cup light molasses
1 3/4 cups whole-wheat flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
Cream butter and honey. Add egg and molasses; beat well. Add flour, salt, baking soda and spices; mix thoroughly. Drop by the teaspoonful onto a greased cookie sheet, and then flatten with the bottom of a glass that has been dampened with water. Brush with honey, if desired, before cooking. Bake at 350 for about 10 min.
1 cup honey
1 egg, beaten
1/4 cup light molasses
1 3/4 cups whole-wheat flour
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
Cream butter and honey. Add egg and molasses; beat well. Add flour, salt, baking soda and spices; mix thoroughly. Drop by the teaspoonful onto a greased cookie sheet, and then flatten with the bottom of a glass that has been dampened with water. Brush with honey, if desired, before cooking. Bake at 350 for about 10 min.
Sweet Buttermilk Cornbread Muffins
1 2/3 cups self-rising cornmeal
1/3 cup self-rising flour
2 eggs
3/4 cups buttermilk
1/4 cup honey
1 tsp sugar
Combine all ingredients in a bowl and mix well. Pour into well-greased muffin pan, cornbread mold, or loaf pan. Batter will rise, so remember not to overfill. Bake at 375 until golden brown, about 25 min.
1/3 cup self-rising flour
2 eggs
3/4 cups buttermilk
1/4 cup honey
1 tsp sugar
Combine all ingredients in a bowl and mix well. Pour into well-greased muffin pan, cornbread mold, or loaf pan. Batter will rise, so remember not to overfill. Bake at 375 until golden brown, about 25 min.
Crockpot Harvest Soup
1 pound ground beef
3 cups water
1 small onion, chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cups diced potatoes
2 cans stewed tomatoes
1 can tomato paste
2 cups shredded cabbage
1 envelope onion soup mix
salt and pepper to taste
Brown and drain meat. Combine with remaining ingredients in a large crockpot; cook on high 3 to 4 hours. Add other 1/2 pack onion soup mix and additional water, if desired.
3 cups water
1 small onion, chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
2 cups diced potatoes
2 cans stewed tomatoes
1 can tomato paste
2 cups shredded cabbage
1 envelope onion soup mix
salt and pepper to taste
Brown and drain meat. Combine with remaining ingredients in a large crockpot; cook on high 3 to 4 hours. Add other 1/2 pack onion soup mix and additional water, if desired.
Brandy's Deviled Eggs
Every time I make these, they are gone within minutes. Hope you enjoy
12 hard boiled eggs
4 tbsp mayo
4 tbsp miracle whip
1 tsp regular mustard (I use French's)
1/2 tsp spicy brown mustard (I use Gulden's)
1/2 tsp hot & Spicy mustard (I use Woeber's)
Pepper - optional
Paprika - optional
In medium bowl, mix mayo, miracle whip, and mustard's
Cut eggs lengthwise and remove yolk and place into small bowl
With all yolks in small bowl, take fork and smash till it almost makes a paste
Take yolks and mix into mayo mix
Place into Ziploc bag, cut the corner off and pipe into eggs.
If you want to have a less mess, put all egg mix ingredients into a Ziploc bag and mix. Cut corner off and pipe.
You can add pepper and paprika if you want, but I don't use them.
12 hard boiled eggs
4 tbsp mayo
4 tbsp miracle whip
1 tsp regular mustard (I use French's)
1/2 tsp spicy brown mustard (I use Gulden's)
1/2 tsp hot & Spicy mustard (I use Woeber's)
Pepper - optional
Paprika - optional
In medium bowl, mix mayo, miracle whip, and mustard's
Cut eggs lengthwise and remove yolk and place into small bowl
With all yolks in small bowl, take fork and smash till it almost makes a paste
Take yolks and mix into mayo mix
Place into Ziploc bag, cut the corner off and pipe into eggs.
If you want to have a less mess, put all egg mix ingredients into a Ziploc bag and mix. Cut corner off and pipe.
You can add pepper and paprika if you want, but I don't use them.
First time
Alright guys, this is my first blog and first post. I'm excited to start this blog. I will be posting some great recipes from my collection of cookbooks. As I come across some great deals and helpful tips I will post them. Thanks for looking at my new blog.
Brandy
Brandy
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