Posts Tagged ‘peppers’

What part of this meal would any man not love?  A true meal in itself!  The corn bread adds the finishing touch and makes this super hearty after a long day out in the cold!  Best of all…it cooks at the same time in the oven and at most should take 30 – 45 minutes to prepare and bake…that includes the chopping and browning of the meat!

I am currently working on an anniversary present for my brother-in-law and his wife.  This recipe is sure to make the “book”.  Thanks to my sister, I have recently stumbled on a great company based out of Wisconsin called Bare Books.  I am using one of the company’s books to create a cookbook of sorts as a gift to them.  It will include many of my family’s favorite recipes that are kid friendly, adult loved and super easy to make!!!  Have you ever given the gift of recipes?

Hearty Beef and Bean Casserole

1 lb ground beef
1 medium onion – chopped
½ large red pepper – chopped
1 Tbsp brown sugar
1 tsp chopped garlic
1 tsp freshly ground black pepper
¾ C water
½ tsp soy sauce
16 oz can bushes baked beans
15 oz can butter beans
6 oz can tomato paste

Preheat oven to 400°.  In a large skillet, brown the beef, onion and red pepper.  Drain off the fat.  Add the remaining ingredients and stir well.  Pour into a greased 2 quart casserole dish.  You will bake both items at the same time…see below!

Corn Bread

1 ¼ C flour
¾ C Corn Meal
¼ C sugar
2 tsp baking powder
1 C milk
¼ C apple sauce
1 egg beaten

Combine the dry ingredients.  Stir in the milk, apple sauce and egg.  Pour batter into a greased 8 or 9” pan (a pie plate works just fine).  Put the casserole and the corn bread both in pre-heated oven for 20 – 25 minutes or until the bread is a light golden brown and toothpick inserted in the center comes out clean.


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So…I know…you are probably thinking I’ve lost my mind!!!!  I was at work today and was trying very, very hard to think of what in the world I could make for supper.  Pancakes…yes, pancakes…quick, easy, and cheap (and who doesn’t like cheap right now!!!!)  Then I got to feeling a little guilty, cause I knew I had some leftover burger in the refrigerator that I had fried up the night before.  And not wanting to be wasteful, I thought I would try to make Cheeseburger Pancakes!  I’ve seen them before in a cooking magazine years ago….but not having enough time to dig for the recipe, I thought…how hard could they be!  So I grabbed the pancake mix (never have made them from scratch…silly I know…and I promise I’ll try it this weekend), the burger and some cheddar cheese and went to town!

Approx 1/2 – 3/4 lbs ground beef, brownedwith onions and green peppers (or whatever your family likes!) – slightly cooled

1/2 cup shredded cheddar cheese – again you could use whatever you like on your burger

Pancake batter prepared – enough for 12 – 15 pancakes

Stir slightly cooled meat mixture and half of the shredded cheese into your prepared pancake batter.  Pour mixture just like you would any other pancake until your skillet.  Cook asusually.  For those of you tempted to turn and turn and turn…DON”T.  Pancakes should be turned only once!!!!!  Flip pancake when edges begin to dry and bubbles stop.  Cook on opposite side until desired doneness.  Serve with additional shredded cheese onto!  Boy were they yummy!!!!


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Breakfast anyone???

Mini Quich

You have got to try these little guys.  They are bite size pieces of heaven.  I have been making them for about 4 years or so.  Don’t think I’ve used the same ingredients twice, and what is really nice about them is that you can suite them for any taste.  Did I mention that they are easy, but everyone will think you spent lots of time on them?  I make them often for brunch or even a quick supper.

Mini Quiche

1 package refrigerated pie crust (2 crusts)

1/3 cup milk

2 eggs

1/2 cup very finely chopped ham

1 green onion (both the white and the green parts), very finely chopped

1/2 cup shredded sharp cheddar cheese

salt, pepper, and garlic powder to taste

Preheat oven to 375 degrees.  Lightly spray a 24 “slot” mini-muffin pan.  Unroll one pie crust on a lightly floured surface.  You will need to roll the crust out a little bigger, but not too thin.  Cut 12 circles (approx. 2 3/4″ in diameter) from the crust.  (Note, if you don’t have a round cookie cutter, use a glass as your cookie cutter.)  Repeat with the 2nd crust.  Place the circles into the mini-muffin pan.  You can use a fancy little tool meant to push the crust down or you can simply use your fingers to shape them to the pan.

Mix the milk, eggs, ham, onions, cheese and seasoning.  Using a small cookie scoop (or a spoon), fill each of the crust “cups” with filling.  Bake 18 to 21 minutes.

You can substitute the fillings for whatever your family likes.  If you are using lots of vegetables, you may need to cut back a little on the milk as the vegetables will add moisture.  I have made these with ham, bacon, pepperoni or Canadian bacon.  I have also made them with just cheese.  Or with all veggies.  Think tomatoes, mushrooms, peppers, even zucchini.  They are wonderful!

Let me know if you try them.  Would love to hear what you think!

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Creamy Corn & Turkey ChowderSuper easy and so many variations you could do with this one.  I often make this with leftover ham instead of turkey.  You can substitute 2 Tbsp butter in place of the bacon.  Or for an even healthier option, use Extra Virgin Olive Oil.  We have also used green peppers in place of the red or even roasted peppers for an added layer of flavor.  Even my 3 year old loves this soup!  Great served with beer bread or nice crusty rolls.

1/2 cup onion

1 cup chopped red pepper

1 strip bacon – chopped small

6 oz cream cheese – cubed

2 cans (approx 14.75oz each) cream-style corn

1 can whole kernel corn

1 can shoepeg corn (very good for added sweetness)

2 cups chicken broth

3/4 cup milk

Pepper to taste

2 cups shredded, cooked turkey

Cook onions and peppers with chopped bacon in large saucepan on medium heat until tender.  Reduce heat to low.

Add cubed cream cheese.  Cook until melted, stirring constantly to avoid burning.  Add corn, broth, milk, turkey, and pepper to taste.  Stir well.

Continue to cook over low heat until soup is heated through, stirring occasionally.  Garnish with additional chopped peppers if desired.

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