Monday, February 11, 2008

Peter Piper's pick

This recipe is a unique twist on stuffed peppers. It's chock full of vegetables and color. It's as pleasing to look at as it is to taste. And it's healthy and easy to prepare.


6 large bell peppers (any color or a mix), washed
1 c. instant brown rice, uncooked
1 c. water or chicken broth
1 15-ounce can black beans, rinsed and drained
1 15-ounce can corn, drained
1/2 c. frozen peas
1 10-ounce jar Classico sun-dried tomato pesto
Shredded cheese

Preheat oven to 400 degrees. Bring water/broth to boil in saucepan. Add rice, cover and reduce heat to simmer. Meanwhile, slice around tops of peppers, then scoop out seeds and membranes. When rice is cooked, add beans, corn peas and pesto. Mix thoroughly. Stuff peppers with mixture. Place in oven-safe dish and cover with lid or foil. Cook for 45 minutes to an hour, depending on how thick and stiff your peppers started out. The result should be a pepper that slices easily with a butter knife. Top individual servings with shredded cheese.

Sunday, February 10, 2008

Get out the milk

These oatmeal chocolate chip cookies have a little spice, which makes them different from your everyday chocolate chip cookies. They're tasty, and you can't go wrong with oatmeal.


3/4 c. butter, softened
1 c. packed brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 eggs
1 tsp. vanilla
1 3/4 c. all-purpose flour
2 c. rolled oats
1 1/4 c. chocolate chips

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugars, baking powder, soda and spices. Beat until combined. Beat in eggs and vanilla. Add flour. Stir in oats and chocolate chips. Spoon dough onto ungreased cookie sheets, and bake at 375 degrees for 8 to 10 minutes. Makes about 60 cookies.

Wednesday, February 6, 2008

Somebody stop me

Our recipe for bacon-wrapped smokies absolutely rocks. These babies are so addicting. I simply cannot stop eating them, no matter how full I am. A lot of people make them with barbecue sauce, but that just won't do for us. A simple mixture of ketchup and brown sugar gives the smokies just the right zip. We have never had a bad review. In fact, we have never had a less-than-glorious review. Try them.


1 16-ounce pkg. cocktail smokies
1 16-ounce pkg. bacon (sliced into thirds)
3/4 c. brown sugar
3/4 c. ketchup

Wrap each sausage in bacon and secure with toothpick. Place on foiled cookie sheet (be sure your cookie sheet has edges to catch the grease). Cook at 375 degrees for 15 minutes. Meanwhile, mix brown sugar and ketchup. Remove smokies from oven and coat with sauce. Bake at 400 degrees until bacon is cooked and crispy on edges. Divine. Absolutely divine.