Stuffed Peppers

 One of our family favourites. Easy and delicious

                                                                                        

4 large bell peppers (any colour)
1lb lean (at least 80%) ground beef 
2 tablespoons chopped onion                           
1 cup cooked rice
1 teaspoon salt
1 clove garlic, finely chopped
1 can (15 oz) organic tomato sauce                                                                                          
3/4 cup shredded mozzarella cheese

• Cut thin slice from stem end of each bell pepper to remove top of pepper.
• Remove seeds and membranes
• Rinse peppers.
• Cut thin slice from bottom of each pepper so they stand up straight.
• In 4-quart Dutch oven, add enough water to cover peppers.
• Heat to boiling; add peppers.
• Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown
• Drain.
• Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot
• Heat oven to 350°F.
• Stuff peppers with beef mixture.
• Stand peppers upright in ungreased 8-inch square glass baking dish.
• Pour remaining tomato sauce over peppers
• Cover tightly with foil and bake 10 minutes.
• Uncover and bake about 15 minutes longer or until peppers are tender.
• Sprinkle with cheese



Black and Red Raspberry Vanilla Scones

Delicate and sweet, these vanilla scones with lots of black and red specks from the fresh raspberries are a great treat. Thank you Roxana's Home Baking



2 cups all purpose flour

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter, diced

1/4 cup International Delight Vanilla Coffee Creamer

1/2 teaspoon vanilla paste

4 oz fresh raspberries

• Heat the oven to 400F.
• Line a baking sheet with parchment paper, and set aside.
• In a mixing bowl, combine the flour, sugar, baking powder and salt.
• With a pastry cutter, cut in the cold butter until the mixture resembles breadcrumbs.
• Pour in the coffee creamer and vanilla paste.
• Give it a gentle stir.
• Add the raspberries and mix until dry ingredients are moistened.
• Turn the dough onto the prepared baking sheet (optional, you can sprinkle some flour onto the parchment paper) and shape the dough into an 8" disk.
• With a sharp floured knife, cut the dough into 8 wedges.
• Bake in preheated oven for 25 minutes.
• Remove from the oven, let cool on the baking sheet and enjoy. 

Crock Pot Pizza Casserole

Really easy to make, kid friendly, and perfect for busy days. Thank you Real Housemoms

1 pound of ground Italian sausage, browned and drained
½ pound of ground beef, browned and drained
½ large white onion, chopped
8 ounce box of short pasta (rigatoni, penne or ziti), cooked... but undercooked slightly
(3) 14 ounce jars of pizza sauce
2 teaspoons of Italian seasoning
2 cloves garlic, chopped
8 ounce package of sliced pepperoni, placed between paper towels and microwaved for a few seconds to remove all the grease
16 ounces of shredded mozzarella cheese

• In a large bowl mix everything together except for the mozzarella cheese
• Spray the inside of a 4 - 6 quart Crock-Pot with non-stick spray
• Layer the mixture alternately with the shredded mozzarella cheese in three layers, ending with the cheese on top
• Cover and cook on LOW for 3½ - 4 hours. 
• If cooked for longer than 4 hours or on high it may burn 

Mint Chocolate Truffles

Thank you Wine and Glue



8 ounces semi-sweet chocolate morsels (if you go fancy here, your truffles will be that much better, but straight up chocolate chips work fine)
1/2 cup heavy cream
1/2 tsp mint extract
1/2 cup powdered sugar or cocoa powder

• Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.
• In a separate bowl, pour in chocolate, and add mint extract.
• Once the cream has come to a boil, pour it over the chocolate,
• Stir vigorously until the chocolate has melted.  
• Do not use a whisk.  
• Put the chocolate in the refrigerator for several hours until it sets.  
• Let it come to room temperature to form it into one inch balls.
• Store them in the refrigerator



Cheesy Roasted Cauliflower

Cheesy Roasted Cauliflower is delicious and perfect for a low carb and healthy side dish. Thank you  Real Housemoms

1 medium head cauliflower, trimmed and cut into florets
3 large cloves garlic, minced
¼ cup olive oil
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons grated Parmesan cheese

• Heat oven to 450 degrees F
• Combine cauliflower and garlic in a large bowl
• Drizzle with olive oil, lemon juice, salt and pepper
• Transfer, in a single layer, to a large rimmed baking sheet
• Roast at 450 degrees F for about 25 minutes, stirring once
• Sprinkle with cheese
• Serve immediately

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente
3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken
1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 - tablespoon olive oil
5 - tablespoons butter
1 - tablespoon onion, chopped
1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups half and half
1 1/2 - cups low fat milk
1 - cup + 2/3 cup Italian Cheese Blend Cheese
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 
Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. - See more at: http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html#sthash.P3WUntaz.dpuf

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente
3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken
1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 - tablespoon olive oil
5 - tablespoons butter
1 - tablespoon onion, chopped
1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups half and half
1 1/2 - cups low fat milk
1 - cup + 2/3 cup Italian Cheese Blend Cheese
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 
Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. - See more at: http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html#sthash.P3WUntaz.dpuf

1 - 8 oz package regular or whole grain Penne pasta, cooked, al dente
3 - boneless, skinless chicken breasts, cooked or use about 3 cups rotisserie chicken
1/8 - teaspoon thyme
1/8 - teaspoon poultry seasoning
salt and pepper to taste, white pepper if you have it
1 - tablespoon olive oil
5 - tablespoons butter
1 - tablespoon onion, chopped
1 1/2 - cloves garlic, minced
2 - tablespoons flour
1 1/2 - cups half and half
1 1/2 - cups low fat milk
1 - cup + 2/3 cup Italian Cheese Blend Cheese
Italian Seasoning, garnish

Cook pasta according to package (Al dente) then drain. While pasta is cooking, prepare the chicken. 

Using a 12-inch skillet or stove top grill heat 1 tablespoon olive oil. Split the chicken breasts, so they're not too thick. This will help them cook more evenly.
 
Make a mixture of salt, pepper, thyme and poultry seasoning and rub it on both sides of the chicken breasts. Add the chicken breasts to the skillet. 

Cook on both sides until cooked, browned and the juices run clear (about 10 minutes). Remove chicken to a plate, set aside to cool. 

Preheat oven to 350 degrees. While chicken is cooling start on the sauce. In a separate large skillet melt the butter; add the onion and garlic and cook for 1 - 2 minutes. 

Add the flour and mix using a wire whisk. Mix until bubbly and starts to take on a bit of color. 

Add the half & half and milk; mix to combine. Bring mixture to a boil and then reduce hit to medium and simmer for about 5 minutes. 

Add 2/3 cup of cheese and blend using a wire whisk. Cook mixture an additional 5 minutes until the sauce starts to thicken up.  The sauce is thick enough when it coats the back of a spoon.

Remove sauce from heat. Cut the chicken into bite size pieces and add to a large bowl. Add the cooked and drained pasta and the sauce last. Mix everything to combine. 

Spray a 8 x 8 inch square baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1 cup of cheese.

Sprinkle with pepper and bake for 30  minutes or until bubbly and golden brown.  Garnish with a sprinkle of Italian seasoning. - See more at: http://www.mommyskitchen.net/2013/03/chicken-alfredo-casserole-creamy-dreamy.html#sthash.P3WUntaz.dpuf

Chicken & Spinach Pasta Bake

Quick, easy and delicious. Thank you My Life Well Loved 

8 oz uncooked rigatoni

1 T olive oil

1 c chopped onion

1 (10 oz) pack frozen spinach, thawed

3 c cubed, cooked chicken breasts

1 (14 oz) can Italian-style diced tomatoes, undrained

1 (8 oz) container chive & onion cream cheese

½ t salt, ½ t pepper

1½ c shredded mozzarella cheese

 

• Prepare rigatoni according to package directions.
• Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.
• Bake at 375 for 15 minutes or just until tender.
• Transfer onion to large bowl, set aside.
• Drain chopped spinach well, pressing between paper towels.
• Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.
• Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.
• Bake covered at 375 for 30 minutes.
• Uncover & bake 15 more minutes or until bubbly.

Salted Caramel Sauce

Thank you I Wash You Dry

1 cup granulated sugar
1/4 cup water
1/4 cup salted butter
2/3 cup heavy cream

• In a heavy-bottomed 3 quart saucepan, heat sugar and water over high heat whisking constantly to dissolve sugar.
• Once mixture reaches a boil, stop whisking and allow mixture to boil until it reaches a dark amber color, carefully swirling pan occasionally.
• Once mixture reaches that dark amber color, immediately add butter and whisk until butter has melted then immediately remove from heat. 
• Wait 3 seconds then carefully pour in cream and immediately whisk to combine (it will bubble vigorously).
• Whisk until mixture is smooth.
• Allow caramel to cool several minutes then pour into a glass jar to cool completely. 

 

Banana Split Fudge

Incorporating the traditional flavors you see in banana splits…cherries, dried pineapple and chocolate. Thank you Shugary Sweets

2 1/2 cups granulated sugar
3/4 cup unsalted butter
pinch of salt
1 cup heavy cream
1 instant banana cream pudding mix, 3.4 ounce box
11 ounces white chocolate chips, 1 package
7 ounces marshmallow fluff, 1 jar
3 ounces dried cherries, chopped
1/2 cup dried pineapple, chopped
1/2 cup white chocolate, melted
sprinkles, for garnish
mini semisweet chocolate chips, for garnish
milk chocolate m&m's, red, for garnish

• In a large saucepan, add sugar, butter, salt, and heavy cream. 
• Heat over medium high and bring to a boil, stirring constantly. 
• Once boiling, continue to stir and boil for a full 4 minutes (a good rolling boil). 
• Remove from heat.
• To a large mixing bowl, add white chocolate morsels, marshmallow cream and pudding mix. 
• Pour hot sugar mixture over this. 
• Using an electric mixer, beat until chocolate is melted and creamy (about 1 minute).  
• Fold in dried cherries and pineapple.
• Pour into an 8-inch square baking dish that is lined with parchment paper. 
• Refrigerate for 3 hours, or overnight.
• Cut into 64 bite sized pieces.
• In a small microwave safe dish, melt white chocolate morsels for 30 seconds 
• Stir and heat an additional 30 seconds until creamy. 
• Drizzle over fudge pieces and add sprinkles and mini chocolate chips immediately.
• Store in an airtight container in the refrigerator for up to two weeks.

Easy Ranch Chicken Tacos

Super flavourful, quick and easy to make, and a great meal for the entire family. Thank you Real Housemoms

4 chicken breasts, cut into chunks

olive oil
1.25 oz Ortega 40% less sodium taco seasoning mix
½ cup ranch dressing
tortillas (or hard taco shells)
toppings-additional ranch dressing, tomatoes, lettuce, shredded cheddar cheese (you could also add olives, avocado, and any other taco/salad toppings you like)

• Heat a skillet with olive oil over medium high heat
• Add pieces of chicken and cook completely
• Drain
• Sprinkle the taco seasoning mix over the cooked chicken (DO NOT add water)
• Stir the chicken and cook for 5-7 minutes until all the chicken is coated and the powder is stuck to the chicken pieces
• Add ranch dressing and stir until well combined
• Cook for an additional 2-3 minutes
• Fill tortillas or taco shells with chicken, a little additional ranch, and taco toppings (or make into a salad with the chicken, ranch, and toppings)

Carrot Coconut Bread

Carrot Cake with a tropical twist. Thank you Inside BruCrew Life

 

For the Bread

1 1/4 c. shredded carrots

1 c. sweetened shredded coconut

1 1/4 c. flour

3/4 c. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1/2 c. applesauce

1/2 c. sour cream

2 eggs

1 tsp. vanilla

For the Glaze

3 oz. cream cheese, softened

2 Tbsp. heavy cream

1/4 tsp. rum extract

1/4 tsp. salt

1 c. powdered sugar

1/2 c. mini chocolate chips

• Preheat oven to 350*.
• Spray bread pans with non stick spray and set aside. 
• Mix all dry ingredients in a bowl. 
• Whisk the eggs in another bowl. 
• Slowly whisk in the applesauce, sour cream, and vanilla. 
• Fold the egg mixture into the dry ingredients. 
• Stir until everything has been incorporated. 
• Spoon into prepared bread pans.
• Bake at 55 minutes for one large loaf or 44 minutes for 3 small loaves. 
• Let the bread cool in the pan for at least 15 minutes after it is finished baking 
• Flip out onto a wire rack to finish cooling. 
• When bread has cooled completely, make glaze. 
• Beat the cream cheese, milk, and extract until creamy. 
• Slowly add the sugar and salt. 
• Spoon onto bread. 
• Top with mini chocolate chips. 
• Keep refrigerated.

Cappuccino Crème Brûlée

An impressive but easy dessert. Thank you Loves Bakes Good Cakes

1½ cups sugar
2 cups half and half  
1 tbsp. instant espresso coffee granules  
1 tsp. vanilla  
2 whole eggs  
6 egg yolks  
3 oz. Semi-Sweet Baking Chocolate  
Instant espresso coffee granules, ground fine for garnish (if desired)
 

• Preheat oven to 350°F.
• In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth. 
• Pour the mixture into 8 ungreased 6-oz. ramekins. 
• Place the ramekins in a shallow roasting pan. 
• Fill the roasting pan with hot water to halfway up the sides of the ramekins.
• Bake for 30-35 minutes or just until the mixture is set. 
• Carefully remove the ramekins to a cooling rack and allow to cool for 30 minutes.
• In a small microwaveable bowl, melt the chocolate until melted and smooth. 
• Divide the mixture between the ramekins and spread evenly to form a think layer of chocolate.
• Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.
• Top each dessert with additional fine ground instant espresso coffee granules, if desired.

Banana Split Cookies

This starts out with a cake mix and end up being delicious. Thank you The Rebel Chick

1 Pillsbury Funfetti cake mix
1 box (3.4 oz) instant banana cream pudding
1/2 cup coconut oil
2 eggs
1/4 cup semi-sweet chocolate chips
1/4 cup butterscotch chips
1/2 cup maraschino cherries, roughly chopped
optional: chopped nuts

• Preheat oven to 350 degrees.
• In a bowl, mix together the cake mix, pudding mix, oil and eggs. 
• Stir in the chocolate chips. 
• Gently fold in the cherries.
• Form the dough into balls just larger than a walnut 
• Place at least 2 inches apart on an ungreased baking sheet.
• Bake in the oven for about 10 minutes, or until set.

 

Apple Cider Glazed Pork Chops

These Apple Cider Glazed Pork Chops are Amazing! Perfectly seasoned, juicy, delicious and ready in under 30 minutes. A great dinner any night of the week! Thank you Delightful Made

1½ lbs  Bone-in Pork Chops
Rub:
2 Tbsp. brown sugar
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. salt
½ tsp. pepper
1 Tbsp. olive oil
Apple Cider Glaze:
1½ c. apple cider
¼ c. maple syrup
1 Tbsp. Dijon mustard
½ tsp. crushed red pepper flakes
½ tsp. salt

• Light your gas or charcoal grill and heat to medium high heat.
• In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes, and salt. 
• Bring to a simmer. 
• While the cider comes to a simmer, prepare the pork rub. 
• In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. 
• Mix thoroughly with a fork. 
• Add the oil to the spice mixture. It will be the consistency of a crumbly paste. 
• Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.
• Put the spice covered pork chops on the heated grill, and thoroughly brush with the cider glaze. 
• Grill for about 6 minutes. 
• Flip the chops and thoroughly brush with the glaze on the other side. 
• Grill for about 2 more minutes, flip and brush again. 
• Repeat this process until the chops cook for 10-12 minutes total
• If you're also grilling apples, brush the halved apples with glaze and grill for about 5-6 minutes.
• No need to flip. 
• Serve along with the chops.

 

Parmesan Paprika Chicken

Baked and Delicious. Thank you My Fridge Food

1/4 cup all-purpose flour
1/2 cup grated Parmesan Cheese
2 teaspoons paprika
1 egg beaten
2 tablespoons of milk
4 chicken breast halves
1/4 cup of melted butter

• Preheat oven to 350 degrees F (175 degrees C). 
• Coat a shallow baking dish with nonstick cooking spray.
• Combine flour, Parmesan, paprika, salt, and pepper in a bowl. 
• In a separate bowl, whisk together the egg and milk. 
• Dip the chicken in the egg, then dredge in the flour mixture. 
• Place in the baking dish, and pour the melted butter evenly over the chicken.
• Bake for about 1 hour and 15 minutes until the cheese has browned, and the chicken has cooked.

Coconut Butterscotch Banana Bread

Coconut and butterscotch chips turn banana bread into a decadent breakfast choice. Thank you Inside BruCrew Life

 

1/2 cup butter, softened

1 cup sugar

1 teaspoon rum extract

2 eggs

1 cup mashed banana

1/2 cup sour cream

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shredded coconut

1 1/2 cups butterscotch chips

• Beat the butter and sugar until creamy. 
• Add the extract, eggs, banana, and sour cream and beat again.
• Sift together the flour, baking soda, and salt. 
• Slowly add to the creamed mixture. 
• Stir in the coconut and butterscotch chips by hand. 
• Spoon into a 9x5 loaf pan that has been sprayed with non stick spray. 
• Bake at 350 degrees for 60-65 minutes.
• Remove from the oven and let cool in the pan for 15 minutes. 
• Carefully flip the bread out onto a wire rack to cool more. 
• Store in a tightly sealed container.

Notes ~ If the edges of your bread start to get too dark, cover it with foil until it finishes

Banana Cream Pie Smoothie

Frozen bananas, graham cracker crumbs, and vanilla extract are a few of the ingredients that make this smoothie a rich dessert in a glass. Thank you Cooking Light

 

1 cup sliced ripe banana (about 1 large)
1 cup vanilla low-fat yogurt 
1/2 cup 1% low-fat milk 
2 tablespoons whole wheat graham cracker crumbs
1 tablespoon nonfat dry milk
1/2 teaspoon vanilla extract
3 ice cubes
Graham cracker crumbs

• Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
• Place frozen banana and remaining ingredients in a blender. 
• Process until smooth. 
• Sprinkle with graham cracker crumbs. 
• Serve immediately.
  

Note:Freeze and store extra bananas in zip-top plastic bags so you can whip up this smoothie in a flash.