Stuffed Green Pepper Soup

Monday, September 24, 2012

I made this for dinner and my family loved it.It is a comfort food for us. A definite staple on our  fall and winter table.And for me,it is much easier than making stuffed peppers.Which I can never seem to get right anyway.Anyway.this is a great weeknight meal with a salad and fresh bread.You can sub ground turkey or even venison (which I plan to do next time to get rid of some of my husbands endless supply in our freezer).

Stuffed Green Pepper Soup
1 lb ground beef
1/2 medium onion, diced
1 lb green pepper, diced
2 garlic cloves, chopped
1 (16 ounce) can diced tomatoes
2 cups beef broth
2 teaspoons beef base
salt and pepper to taste
1 1/2 c cooked white rice (I usede the frozen kind that steams in the microwave)

Brown ground beef until fully cooked.
Drain fat from beef and set aside
Saute the vegetables in the same pan.
Add broth, beef base and ground beef , let simmer for at least 15 minutes. Salt and pepper to taste.
Stir in the rice.
Let simmer on low for 10-15 (or longer,it gets better the longer it simmers!)

Jolly Rancher Lollipops

Saturday, September 22, 2012

I make these homemade lollipops with my boys and they love them. When I am at the dollar store, I always pick up a bag of jolly ranchers to make these on rainy days , or as a pick me up when they are not feeling well. ( It works with certain cough drops as well ) Easy to do and you can create your own flavor combinations.

Jolly Rancher Lollipops
Preheat oven to 275 degrees
Unwrap Jolly Ranchers
Line a cookie sheet with foil and add parchment paper on top
Lay candy on cookie sheet so that it is touching, three in a row
Bake for about 7-8 minutes, and remove from oven when they are melted together .
Immediately add the lollipop stick, turning it once to coat
Let them set at room temperature about 5 minutes to harden
    Pin It

    Baked Blueberry Doughnuts

    Sunday, September 16, 2012

    Sunday mornings before church I like to make homemade breakfasts for the family. This week I made homemade baked blueberry doughnuts ( I <3 my doughnut pans)  and fruit salad. These doughnuts are healthier than their fried cousins and my kids love them. I usually make chocolate or cinnamon doughnuts, but I had blueberries that needed to be used  so I decided to mash them into small bits and add them to the batter. You can use regular milk in place of the buttermilk. I always have buttermilk for baking, so that is what I use. Totally up to you. You can also add a glaze. Just mix powdered sugar and milk until you get your desired consistency and dip the warm doughnuts into the glaze and place on racks to set. A lemon glaze would be great on blueberry doughnuts come to think of it. I will have to do that next time.  This makes 6 doughnuts, so I double the recipe for a dozen for my family.

    Baked Blueberry Doughnuts

    1 cup all-purpose flour
    1/2 cup sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon cinnamon
    2 tablespoons buttermilk
    2 large eggs
    3 tablespoons vegetable oil
    2 tablespoons water
    ½ cup blueberries, crushed

    Mix all the dry ingredients in a bowl. In a separate bowl, mix together milk, eggs, oil, blueberries and water. Pour the liquid mixture into the dry ingredients and stir just until combined.Place the batter in a large ziploc bag and snip off an end. Pipe the batter into each doughnut mold about 1/2 full. Bake at 325 degrees for 15-17 minutes in a 6-doughnut pan . You can insert a tootpick or skewer in them to test their doneness. Let them  sit for a minute or two in the doughnut pan before turning them out. I have found that they will sometimes break if they are piping hot , so I wait a few minutes before I turn them out of the pan. You should glaze them while they are still warm. Serve with a mug of coffee or cold milk.

    Fried Cabbage & Noodles (Haluski)

    Saturday, September 8, 2012

    One of my family's favorite meatless dishes is fried cabbage and noodles. People here in the Pittsburgh area call it halushki and it is so good. It Is a staple on our table on cooler nights. Easy to make, cheap to make and easy to eat! If I have leftover ham or chicken I will toss it in with the noodles, but I prefer it with no meat. Enjoy.


    • 4 cups wide egg noodles
    • 1/2 cup butter
    • 2 cups sliced sweet onion 
    • 2 teaspoons brown sugar
    • 6 cups  cabbage, shredded
    • 1/2 teaspoon salt
    • pepper
    Cook egg noodles according to package directions, then drizzle with a bit of oil to prevent the noodles from sticking together and set aside.
    1. While noodles are cooking, melt butter in large deep skillet over medium-low heat.
    2. Add onion, sprinkle with brown sugar and saute, stirring occasionally for about 5 to 10 minutes, or until softened and just beginning to turn golden.
    3. Add cabbage to skillet, stirring well to incorporate with onion, and saute for about 5 minutes, stirring occasionally.
    4.  cover, reduce heat to low, and let simmer for 5 to 10 minutes.
    5. Turn heat back to medium, add cooked noodles, salt and pepper, and stir well until noodles are heated though.
    6. Adjust seasoning if necessary and serve hot.