Stuffed Red Peppers

3 large red peppers cut in half long ways
2 cups cooked rice, I used jasmine rice
1 pound browned ground beef
1/2 jar spaghetti sauce
1/2 jar salsa

Blanch the peppers in boiling water for two or three minutes.
Combine rice, ground beef, spaghetti sauce and salsa and spoon into the peppers.  Bake at 350 degrees for 45 minutes.

These are DELICIOUS!

Nutty Broccoli Slaw

Nutrition Facts

• One serving:(3/4 cup)
• Calories:206
• Fat:15 g
• Saturated Fat:2 g
• Cholesterol:0 mg
• Sodium:248 mg
• Carbohydrate:16 g
• Fiber:3 g
• Protein:

INGREDIENTS

• 1 package (3 ounces) chicken ramen noodles
  
• 1 package (16 ounces) broccoli coleslaw mix
  
• 2 cups sliced green onions (about 2 bunches)
  
• 1-1/2 cups broccoli florets
  
• 1 can (6 ounces) ripe olives, drained and halved
  
• 1 cup sunflower kernels, toasted
  
• 1/2 cup slivered almonds, toasted
  
• 1/2 cup sugar
  
• 1/2 cup cider vinegar
  
• 1/2 cup olive oil
  
  

DIRECTIONS

Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.

Printed from tasteofhome.com Jul 3, 2009

Copyright Reiman Media Group, Inc © 2009

Broccoli Salad

Fresh Broccoli Salad

Rated: Submitted By: Nora Photo By: Karen Freeman, Texas Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

" This salad has bite and crunch and sweetness. Broccoli, crumbled bacon, raisins and nuts, with a smattering of red onion. The dressing is mayonnaise based, with sugar and vinegar adding a sweet and sour dimension. Serves eight."

Ingredients:

2 heads fresh broccoli 1 red onion 1/2 pound bacon 3/4 cup raisins

3/4 cup cheese, cubed (I use cheddar) 1 cup mayonnaise 1/2 cup white sugar 2 tablespoons white wine vinegar

Directions:

1.	Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2.	Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3.	To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 3/24/2009

Banana Split Dessert

Banana Split Dessert
This is a great summer dessert


Crust
2 Cups graham crackers
1 stick butter

Filling
2 cups powdered sugar
2 sticks butter (do not use tub butter, mixture will not whip up)
2 eggs

Topping
2-3 bananas
1 can crushed pineapples
1 large container of Cool Whip
Chopped peanuts sprinkled on Cool Whip
1 Jar of maraschino Cherries


In a 9X13 pan mix 2 cups graham crackers and 1 stick butter. Press in bottom of pan. In a bowl mix powdered sugar, stick butter, and eggs with electric mixer about 20 minutes. Spread this on the graham cracker crust. Slice banana and spoon pineapples on mixture. I always drain the pineapples a little before I put them on the mixture. Cover with Cool Whip. Dot with maraschino cherries and sprinkle with chopped nuts. Cool in refrigerator overnight for best results before serving. This dessert is only good for a couple of days. Enjoy !!!!!

Given to me by Judy Fitzgerald

Strawberry Pretzel Dessert

February 28, 2003

Strawberry Pretzel Dessert

2 cups crushed pretzels

3 Tablespoons sugar

¾ cup melted butter

1 Small container of Cool Whip

8 oz container of cream cheese

1 cup sugar

Large box of Strawberry Jell-O

16 oz. of strawberries

Mix crushed pretzels, 3 Tbsp. of sugar and butter together and press in a 9X13 pan. Bake 7 minutes at 400 cool. Mix cream cheese, 1cup sugar and cool whip with mixer for about 5 minutes. Put over cooled pretzel mix. Mix Jell-O with 2 cups boiling water add strawberries, put in refrigerator till almost set. Pour over Cool Whip mixture, let sit overnight. Enjoy !!!

given to me by Judy Fitzgerald

Buffalo Chicken Lasagna

--uncooked traditional lasagna noodles
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. Ask me how I know this...

From A Year of Crockpotting

Baked Potato Soup

Rated: Submitted By: TLNATION Photo By: Cardamum Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 12

"A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup."

Ingredients:

9 baking potatoes 2/3 cup butter 2/3 cup all-purpose flour 6 cups whole milk 1/2 tablespoon salt

1 teaspoon ground black pepper 1/2 cup bacon bits, divided 4 green onions, chopped 10 ounces shredded Cheddar cheese 1 (8 ounce) container sour cream I added two packets of chicken boullion

Directions:

1.	Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).  My notes:  Lately, I have found that that it is easier to bake the potatoes in a 425 degree oven until thoroughly cooked.  They scoop out of the shell much easier than the microwaved potatoes.
2.	In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 1/11/2009