Brown Rice & Sausage Stuffed Peppers

Brown Rice & Sausage Stuffed Green Peppers

1 cup brown rice
2 large red or green bell peppers
1/4 cup large sweet onion, diced
1/4 cup mixed bell peppers, diced
1/2 cup frozen corn, cooked & drained
4 oz maple sausage (Jimmy Dean)
1/2 tsp dried oregano
salt and black pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese

Cook rice according to package directions. Cut pepper in half, and remove stem and seeds. Place hollowed-out peppers in a greased 8 x 8 inch baking dish. Cook in the microwave for 5 minutes.

Meanwhile, in a medium skillet, cook sausage until browned, add onions, peppers and spices; cook until softened but not browned. Stir into the cooked rice and add the Parmesan cheese & corn, mix until well combined. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shells.

Bake peppers at 375 F for 20 minutes, then remove from the oven and add mozzarella on top of each pepper. Put peppers back into the oven and bake about 5-10 minutes more, until cheese is melted

Herb Parmesan Cream Sauce

Olive Garden: Herb Parmesan Cream Sauce

Ingredients:

YIELD: 1 cup

2 cups heavy cream (or 16 fl oz)

2 Tbsp fresh basil, chopped (2 tsp dry)

1/2 cup Parmesan cheese, grated

Salt to taste

Pepper to taste

Procedures

1. HEAT cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch.
2. STIR in Parmesan cheese, basil, salt and pepper.
3. USE immediately.

Yeast Rolls

BEST EVER LIGHT AND FLUFFY DINNER ROLLS
Ingredients
4 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)


Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. 
Add in the remaining two cups flour to make a soft dough. 
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Taco Pie

TACO PIE!!!
Source: unknown
Ingredients:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
Directions:
Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Taco Casserole

Taco Casserole
1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Alternative: substitute: rice tortilla chips, quinoa and black beans mixed with seasoning and salsa, shredded lettuce and tomato with no cheese for vegan and gluten free!

Strawberry Shots

STRAWBERRY SHOTS
Box of large Strawberries
1 cup and 1/2 lemon lime Mix (boil 1 CUP)
Tequila or not
Tripe Sec or not
Strawberry Flavored Jell-O
Sugar and Limes 
Cut bottom of strawberry flat, scoop out center, add the following mixture and freeze for up to 4 hours. Take out, dip strawberries in the extra lemon lime mix and then sugar. Garnish with lemon or lime. Margarita's in the center is also good!

If you don't want the alcohol, just 1 cup lemon lime mix boiling, add the jello until dissolved.
chocolate ice cream in the middle and then when set, drizzle with chocolate syrup. 

Peach Cobbler

Southern Peach Cobbler
For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk
For the fruit:
1 can (28 ounce) peaches in heavy syrup, 
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water
1 tablespoon cinnamon (for sprinkling on top) 
Here's what you need to do:
Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.
In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.
Pour the batter on top of the melted butter.
If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.
Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.
Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!