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Heavenly Hams Stuffed Green Peppers
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
serves 4

4 medium green bell peppers
1 small onion, chopped
1 cup Heavenly Ham, diced
Grated cheese or bread crumbs
2 Tbsp. Butter
2 Tomaotes, peeled and diced
1 cup cooked rice

slice off tops of peppers. Remove seeds and white membrane. Cook in boiling water for 5 minutes and drain. Cool. Saute onion and tomatoes in butter. Add Heavenly Ham and rice. Season to taste with salt and pepper. Fill bell peppers generously. Cover w/ grated cheese or buttered bread crumbs. Bake for 15 minutes at 350 degrees. Raise the temperature to 400 degrees and bake until tops are brown.

Stuffed Peppers
~~~~~~~~~~~~~~~

1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Orange biscuits.... yummy



2 cans of biscuits
1 cup of sugar
1 stick of butter
2/3 cup of orange juice


in a pan melt the butter and add oj and sugar, make sure the sugar dissolves, pour in a rectangular pan and add biscuits, follow the directions on the biscuit can to bake, bake until the biscuits are golden brown, take out of oven and flip biscuits over, then your orange biscuits are ready to eat and delicious!

Sonic’s Cherry Limeade

12 oz. sprite (1 can)
3 lime wedges
¼ cup cherry juice (Libby’s Juicy Juice is best)
Ice
Cherries to garnish (optional)

1. Fill a 16 oz. glass 2/3 full with ice.
2. Pour sprite over the ice
3. Add the juice of 3 lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw. Garnish with cherries.

Makes one 16 oz. drink (medium size)

Wendy’s Frosty

½ cup milk
4 teaspoons Nesquick chocolate drink mix
2 cups vanilla ice cream

Combine all of the ingredients in a blender. Blend on medium speed, stopping to stir several times with a long spoon, if necessary, to help the ingredients blend well.

Makes 1 serving.

Starbucks Hot Chocolate

¼ cup water
2 tablespoons cocoa
2 tablespoons granulated sugar
1 ½ cups milk
¼ teaspoon vanilla extract

Garnish
Whipped cream

1. Combine water, cocoa, and sugar in a 16 oz. microwave-safe pitcher, such as a 2 cup measuring cup. Nuke the mixture on high for 30 seconds or until hot. Stir well to create chocolate syrup.
2. Add milk to the chocolate syrup and microwave the mixture for 1 minute to 1 ½ minutes or unitl hot. Add the vanilla extract and pour drink into a 16oz coffee mug. Serve with whipped cream on top.

Makes one 16 oz (grande) serving.

Taco Bell Enchirito

1 lb. ground beef
¼ cup all purpose flour
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon dried minced onion
½ teaspoon paprika
¼ teaspoon onion powder
Dash garlic powder
½ cup water
1 16-oz. can refried beans
10 to 12 small flour tortillas (fajita size)
¼ onion, diced (about ½ cup)
1 10-oz. can La Victoria reed chile sauce
2 cups shredded cheddar cheese

1. In a medium bowl, combine the ground beef w/ the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well w/ a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or unitl browned. The finished product should be very smooth w/ no large chunks of beef remaining.
3. Heat up the refried beans in a medium saucepan over medium heat, or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple of teaspoons minced onion.
6. Fold the two sides of the tortilla over the beans and the meat and flip the tortilla over onto a plate.
7. Spoon a couple of tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese.
8. Heat up the dish for 30 to45 seconds in the microwave, or until the cheese on the top begins to melt. Repeat w/ the remaining ingredients.

Makes 10 to12

Baskin-Robbins B.R. Blast

Cappuccino
---------------
1 cup double strength coffee (see tidbits below)
1 cup milk
1/3 cup granulated sugar
1 heaping cup vanilla ice cream
2 cups crushed ice or ice cubes

Garnish
-----------
Whipped cream
Cinnamon

1. Combine the strong coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-oz. glasses. If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.

Makes 2 large drinks.

Mocha: For this version, add 2 tablespoons of chocolate syrup to the recipe above and prepare as described.

Tidbits: Make double stregnth coffee in your coffee maker by adding ½ the water suggested by the manufacturer. Allow coffee to chill in the refrigerator before using it in this recipe.

Chicken and Dumplings

1 whole store-bought roast chicken (about 2 pounds)
2 tablespoons vegetable oil
1 container (7 ounces) chopped onions
6 cans (14 ounces) low-sodium chicken broth
1 teaspoon poultry seasoning
1 teaspoon salt
1/2 teaspoon ground pepper
1 container (14 ounces) pre-cut carrot sticks, chopped
1 container (14 ounces) pre-cut celery sticks, chopped
1 roll (16.3 ounces) golden buttermilk biscuit dough
1 can (10.5 ounces) condensed chicken gravy

Remove skin from chicken and shred meat into large pieces. Set aside.
In a small frying pan, add vegetable oil and heat over medium heat. When oil is hot, add chopped onions and saute until soft.

In a large pot or Dutch oven, add broth, poultry seasoning, salt, pepper, carrots, celery, and sauteed onions. Bring to a boil. Reduce to simmer for about 10 minutes to soften vegetables, and then add shredded chicken. Continue to simmer while making dumplings.

While stew is simmering, prepare dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to 1/4-inch thick. With a knife, cut each biscuit into 4 pie-pieces. Set aside.

Skim surface for any scum that has risen to top. Stir in chicken gravy.

With the stew still simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in to pot, cover with a tight fitting lid and cook for 10 minutes.

Ladle into bowls and serve piping hot.

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 8 servings

Meatloaf

Salad oil
1 carrot, small to medium dice
2 stalks celery, small to medium dice
1 medium onion, small to medium dice
2 pounds ground beef
2 eggs
Salt and freshly ground black pepper
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
3 slices bread
1/2 cup seasoned Italian bread crumbs
Ketchup

Preheat oven at 375 degrees F.
In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat.
Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool.

In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand mixer is may help make it easier). Add the bread crumbs and mix. Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot.

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 55 minutes
Yield: 6 to 8 servings

Enjoy! Both (chicken & dumplings, and meatloaf) recipes were rated easy!

For all those shrimp, spinach, pasta lovers........i cooked up this recipe i found and it is the s*** and will only take 10mins to make (and it's good for you and the baby)


Seafood Pasta

You need:
2 shallots
1-2 garlic cloves
spinach (as much as you want)
lemon
extra virgin olive oil
shrimp (as many as you want)
AND
linguine

Start boiling the water for the pasta. Once it boils, add the pasta (add good salt to the water)
Chop up the garlic and shallots
add them to a pan with some olive oil
let them sweat (do not fry)
add the shrimp and let it simmer till they turn pink
add freshly squeezed lemon juice from the lemon. (you can use 1-2 lemons)
let all simmer for about 1-2 mins.
add the pasta
add the spinach
then take about 3/4 a cup of olive oil with zest and add it to the pan
mix it all up and there you go.
Done in 10 mins and soooooo good
don't forget the salt and pepper!!

I have been eating this everyday!!
Bon appetite!!!

P.s. this whole meal cost me around $11.00 (give or take) for 4 servings. Just too bad for my husband, i eat all 4 servings myself!!

I have a really awesome recipie for chicken enchiladas


1 lb chicken
4 cups shredded cheddar cheese
8oz cream cheese
1/2 jar salsa
olives
flour tortillas
enchilada sauce

1.pre heat oven to 400
2.dice chicken and brown ( i like to use a little bit of olive oil and fresh garlic)
in a sauce pan, add 2 cups shredded cheddar cheese, 8 oz cream cheese, 1/2 jar of salsa and sliced olives (if you want them) and heat on medium until melted and creamy.
3.Add chicken to sauce
4. spoon chicken sauce mixture into middle of tortilla and wrap like a burrito and place in long glass or metal casserole dish (depending on how much you put in, you can make anywhere from 10-14 maybe more)
5.pour enchilada sauce on top and cover with cheese and olives
6.bake in oven until cheese on top is bubbly and melted

I love this recepie because its pretty fast. usually only takes about an hour to make and it has left overs that taste better than when its first cooked lol. its also great to make before hand and freeze so you can cook it later. my husband LOVES it...he pesters me constantly to make it...hope someone enjoys it!!!

Sun-dried tomato Pasta Salad

8 oz. rotini pasta
1 large tomato, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 small onion, chopped (optional)
1 can black olives (2 1/4 oz.), drained and sliced
1 bottle Kraft sun-dried tomato salad dressing (8 oz.)
1/4 Parmesan cheese

Directions:
1. Cook pasta according to directions, about 8 minutes, stirring occasionally.
2. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Add olives and mix.
3. Drain Rotini; rinse with cold water for about 3 minutes.
4. Mix pasta with tomato, peppers, onion and olives.
5. Refrigerate for about 1/2 an hour.
6. Add salad dressing; mix well.
7. Add Parmesan cheese; mix well.
8. Serve immediately.


**If you have left overs, you will have to "re-wet" salad by adding a little more salad dressing the next day, especially if you subsitute the dressing with a fat-free dressing.

Menu Description: "Grilled bread topped w/ fresh chopped tomato, red onion, garlic, basil, and olive oil."

The Cheesecake Factory Bruschetta

Serves 2 as an appetizer

1 1/2 cups chopped Roma plum tomatoes (6 to 8 tomatoes)
2 tablespoons diced red onion
1 large clove garlic, minced
2 Tablespoons chopped fresh basil (4 to 6 small leaves)
2 Tablespoons olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon salt
Dash ground black pepper
1/2 loaf French baguette or crusty Italian bread (5 to 7 slices)
1/4 teaspoon garlic salt
2 to 3 sprigs Italian parsley

1. Combine the tomatoes, red onion, garlic, and basil in a medium bowl.
2. Add 1/2 tablespoon of oil, vinegar, salt, and pepper and mix well. Cover the bowl and refrigerate for at least 1 hour.
3. When you are ready to serve the dish, preheat your broiler and slice the baguette in 1-in slices on a 45-degree angle to make 5 slices of bread.
4. combine the remaining 1 1/2 tablespoons of oil with the garlic salt.
5.Brush the entire surface of each slice of bread (both sides) with the olive oil mixture. Broil the slices in the oven for 1 1/2 to 2 minutes per side or until the surface of the bread starts to turn brown.
6. Arrange the bread like a star or spokes of a wheel on a serving plate. Pour the chilled tomato mixture in a neat pile onto the bread slices where they meet at the center of the plate. Garnish w/ Italian parsley.

The Cheesecake Factory Avocado Eggrolls

serves 1 or 2 as an appetizer

Menu description: " Chunks of freash avocado, sun-dried tomato, red onion and cilantro deep fried in a crisp chinese wrapper."

Eggrolls

1 large avocado
2 tablespoons chopped sun-dried tomatoes (bottled in oil)
1 tablespoon minced red onion
1/2 teaspoon chopped fresh cilantro
pinch salt
3 eggroll wrappers
1 egg, beaten
vegetable oil for frying

Dipping sauce

1/4 cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon tamarind pulp
1/2 cup honey
pinch ground saffron
1/4 cup olive oil

1. After you peel the avocado and remove the pit, dice it into bitesize pieces.
2. In a small bowl, gently combine the avocado w/ the tomatoes, red onion, 1/2 teaspoon cilantro, and a pinch of salt. Be careful not to smash the avocado.
3. Prepare the eggrolls by spooning 1/3 of the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and "glue" the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat these steps w/ the remaining 2 eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
4. Prepare the sauce by combining the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend w/ short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5. Combine the vinegars, honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in the microwave, then stir until the tamarind pulp dissolves completely.
6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and mix w/ short bursts until well combined (about 20 seconds).
7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 3o minutes before serving.
8. Heat the oil in a deep fryer or a deep pan over medium heat. You want the oil the be deep enough to cover the eggrolls.
9. When the oil is hot, fry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
10. When the eggrolls can be safely touched, slice once diagonally across the middle of each one and serve them arranged around a sauce dish filled with the dipping sauce.