Stuffed Pepper Soup

I honestly didn't know how well this soup would go over, but it was a hit.  Of course, anything with tomatoes is a sure winner with my girls.  I actually halved this recipe tonight, which was more than enough for the girls and I, with a couple of helpings worth left over.  This recipe is souper healthy & souper easy!

8 oz. lean ground beef
28 oz. can of tomato sauce
15 oz. can diced, petite tomatoes
½ cup cooked rice
2 medium green peppers, diced
2 beef bouillon cubes
2 Tbsp. brown sugar
1 tsp. garlic
2 tsp. salt
1 tsp. pepper
water to thin to desired consistency

1. Brown beef & drain.

2. Add remaining ingredients to soup pot with the beef.  Bring to a boil.

3. Reduce heat & simmer 30 minutes or until green peppers are tender.

Serves 10

Variations

This can easily be cooked in the crockpot, adding the rice shortly before serving.

Next time I may include onion & a red pepper to give a bolder flavor. 

Pilgram Hat Cookies

I can't take credit for this clever cookie, but I can tell you that it turned into a fantastic way to teach counting & division.  The girls had a blast putting together these simple festive creations.

Keebler Fudge Stripes Original Cookies
Small Reese's Peanut Butter Cups
White Vanilla Frosting
Yellow Food Coloring
M&Ms

1. Place desired amount of frosting in a bowl, add about 3-5 drops of yellow food coloring & stir until thoroughly mixed.

2. Lay out Keebler cookies on a work surface stripe side down.

3. Generously paint the large surface of the peanut butter cup with frosting and nestle onto the chocolate surface of the cookie.

4. Add a dollop of frosting to the base of the peanut butter cup & rest one M&M with the 'm' side facing the frosting.

Happy Thanksgiving, Pilgrims!

Rhubarb Muffins

One of my dad's favorite things about having us home in the spring is when I raid Grandma's rhubarb stash on the farm.  This recipe for Rhubarb Muffins is courtesy of my Aunt Bonnie.  These were a hit with everyone this morning, especially with Dad.  

Happy Father's Day, Dad!

 

¾ cup brown sugar

⅓ cup Canola oil

1 egg

½ cup sour milk (add ¼ tsp. vinegar to milk to sour)

1 tsp. vanilla

½ tsp. baking soda

1½ cup flour

1 cup rhubarb (or other fruit)

½ cup nuts or sunflower seeds (optional)

Mix first seven ingredients well.  Fold in fruit & nuts.

*Topping:

¼ cup brown sugar

½ tsp. cinnamon

¼ cup nuts or sunflower seeds (optional)

Mix these three ingredients together, and top on muffins before baking.

Bake @ 325° for 25-30 minutes.

Makes 1 dozen muffins.

*Depending on how heavily you coat the muffins with the topping mixture, there should be enough to make two dozen muffins.

Making a Sandwich

Today I decided it was time the girls made their own sandwiches, or at least learn how.  The following is their interpretation of their first adventure in sandwich making....

Lauren's Peanut Butter & Jelly Sandwich

You will need:

• Peanut Butter
• Jelly
• Bread
• Knife
• Cutting Board

1. You get a sandwich.
2. Peanut butter.... you put it on your bread.
3. Jelly.... you put it on your bread.
4. Then I cut.
5. Then I ate it.

"It taste wonderful."--Lauren

Abby's Peanut Butter Honey Sandwich

You will need:

• Bread
• Peanut Butter
• Honey
• a Knife
• a Cutting Board

1. Get a piece of bread out of the bag.
2. Use a knife with peanut butter.
3. Squirt honey on sandwich.
4. Fold it.
5. Cut.

"It tasted like honey."--Abby

Boston Grilled Cheese

This Lent-friendly sandwich is like taking a bite of the North End.  Thank you, Ericha, for passing this tasty sandwich recipe my way.  I took a little liberty renaming it.... after all, it came from Boston, it tastes like Boston; all it needs is a cup of clam chowdah!

 

2 slices Italian bread

1 Tbsp. softened butter*, divided

1 Tbsp. prepared pesto sauce, divided

1 slice Provolone cheese

2 slices tomato

1 slice American cheese

1. Spread one side of bread with butter and place buttered side down onto a nonstick skillet over medium heat.

2. Spread top of bread slice in skillet with half of the pesto sauce, top with Provolone cheese, tomato slices and American cheese.

3. Spread remaining pesto on one side of the second slice, and place that slice pesto side down on the top of the sandwich.  Butter the top side of the second slice of bread.

4. Gently fry the sandwich, flipping once until both sides of the bread are golden brown and the cheese has melted; about five minutes per side.

Makes one sandwich.

*In lieu of the butter, you can brush olive oil on the bread for a more authentic flavor.

Pot-O-Gold Jell-O Shots

Inspired by The Jelly Shot Test Kitchen {http://jelly-shot-test-kitchen.blogspot.com/} the Bunco girls were the lucky taste testers of my inaugeral attempt at Jello shots.

{Displayed on a layer of festive green ice to keep chilled}

½ cup vodka

½ cup Midori liqueur

½ cup sweet & sour mix*

½ cup 7up

2 envelopes Knox unflavored gelatin**

yellow sugar sprinkles, optional

gold mini muffin cups, optional

1. Lightly grease desired molds or a loaf pan, then wipe clean.  A light film will remain, just enough to remove gelatin with ease.

2. Combine 7up and sweet & sour in saucepan on stove.  Sprinkle with gelatin and allow to sit for several minutes.

3. Heat over very low heat, stirring constantly, until gelatin is fully dissolved ~5 mintues.

4. Remove from heat.  Add the vodka and Midori (I like to do this in a large measuring up for easy pouring into molds.)

5. Pour into molds or loaf pan and refrigerate until fully set, several hours or overnight.

6. When set, carefully unmold, or cut into desired size squares.

7. Just before serving, place into gold cups, smear Midori over the top of each and sprinkle with yellow sugar sprinkles. (The Midori helps the sugar stick to the top.)

I used a silicone ice cube mold for 15 I picked up from Bed, Bath & Beyond.

*Alternatively you can use a lemon syrup (50/50 mix of frozen lemonade concentrate and water OR combine 2 lemons cut into small wedges, ½ cup sugar, 3/4 cup water in a sauce pan over medium heat.  Stir occasionally until sugar is fully dissolved and mixture begins to bubble.)

**I haven't experimented with lime Jell-O, but it would blend nicely with the flavor of the Midori.

The Cat Hat in the Hat Parfait

Tonight The Cat in the Hat came back to our house.  Inspired by a simple yet clever little idea from preschool, we celebrated Dr. Seuss' 107th birthday late at our house with these gone-in-a-flash desserts.

1 box red Jell-O (cherry, strawberry, raspberry, etc.)

Cool Whip*

red sprinkles

clear glasses

1. Prepare Jell-O as directed on the package and allow to set completely.

2. Using a spoon, break up Jell-O until it is a crumbled mess in the bowl.

3. Line bottom of glass with a thin layer of Cool Whip.  Spoon on a layer of crumbled Jell-O, top with another layer of Cool Whip, then a second layer of Jello-O, and finish with a third layer of Cool Whip.  Top with red sprinkles as a finishing touch just before serving.

I was able to yield three glasses {pictured above} from one small box of Jell-O.  The portion was huge for all three of us, so if I were making it for a group of children I would use much smaller cups.

*You can substitute Redi Whip, but I find that Redi Whip runs quickly and does not hold up in the in between layers.  Finishing with Redi Whip on top, however, will give it more of a hat look if desired.