Savory Stuffed Peppers
Ingredients
4 medium green peppers (or any color pepper works as well)
1 tsp salt
Filling:
¾ cup beef gravy
1 ½ tsp minced onion
¾ cup grated carrots
1 ½ cups seasoned stuffing mix
2 cups chopped cooked roast beef (I use chuck roast)
Sauce:
1 8 oz. can tomato sauce I like to use pasta sauce)
½ cup beef gravy
1 tsp minced onion
¼ cups grated cheddar cheese
Directions
Simmer cleaned peppers 15 minutes in 4 cups salted water, uncovered.
Preheat oven to 350 degrees.
Combine filling ingredients with ¾ cup boiling water and fill peppers.
In saucepan mix sauce ingredients with ½ cup water and bring to boiling, stirring.
Add sauce on peppers and bake uncovered 20 minutes. Baste once and top with grated
Caramel Apple Dump Cake
Ingredients
1 box butter pecan cake mix (or yellow cake mix)
2 cans apple pie filling about 4 – 5 cups
½ cup caramel sauce
½ tsp cinnamon
¼ tsp nutmeg
⅙ tsp allspice
¾ to 1 cup salted butter
1 cup pecan halves
Instructions
Spread the pie filling on the bottom of a greased 9×13 pan. Drizzle caramel sauce evenly over top.
In a small bowl, mix together the spices. Sprinkle over top of the caramel apple mixture.
Sprinkle the cake mix evenly over top of the caramel apple mixture.
Cut butter into thin squares and place evenly over top the cake mix. Make sure to not leave any large
gaps.
Top with pecan halves.
Bake in a preheated 350°F oven for 50 minutes or until cake topping is golden brown.
Definitely serve with ice cream. Tastes delicious hot or cold.
Vegetarian Sweet Potato and Black Bean Soup
Ingredients
1 tablespoon extra virgin olive oil
1 red onion chopped
3 cloves garlic minced
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1.5 lbs. sweet potato about 2 medium, peeled, and cut into 1″ cubes
1 red bell pepper seeded and chopped
1 jalapeno seeded and chopped (Leave out if you don’t like a little spice)
1 cup corn fresh or frozen
5 cups vegetable broth
15 ounces black beans rinsed and drained
14 ounces fire roasted diced tomatoes
1 lime (optional)
1/4 cup cilantro
salt and pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until
softened, about 5 minutes. Add the garlic and spices and cook for 30 seconds longer.
Add the sweet potato, red bell pepper, jalapeño, and corn and sauté for 2-3 minutes.
Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil.
Once boiling, reduce heat to medium low and simmer for 15-20 minutes until the potatoes are tender.
Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm
with tortilla chips.
Deluxe Corn Casserole
Ingredients:
1 can cream corn
1 can whole kernel corn
1 box Jiffy cornbread mix
½ green pepper chopped
½ onion chopped
1 small jar chopped pimentos
1 cup sour cream
1 small pkg shredded cheddar cheese
Directions:
Saute onions and green pepper in butter
Mix both cans of corn, corn muffin mix, and sauted onions and green peppers, pimentos in casserole
dish. Mix sour cream and cheese and spoon on top of corn mixture. Bake 350 degrees 45 minutes to 1
hour.