::Stuffed Green Bell Peppers::

::Ingredients::
- 5 green bellpeppers, tops cut away and seeds removed, boiled

- 1 lb. ground beef

- 1/2 cup rice

- 2 Tbsp. garlic salt

- 1 Tbsp. seasoned salt

- 2 Tbsp. worcestershire sauce
- 1/2 cup ketchup
- 1  28oz. can petite diced tomatoes, drained

Cook rice in salted water until done. Mix ground beef, garlic salt, seasoned salt, worcestershire sauce. ketchup together in a large bowl. Add cooked rice. Place peppers in boiling water fro 3 minutes. Cool. Stuff peppers with mixture 2/3 full. Bake in a preheated oven for 1 hour

• When I make this I usually buy 6 bellpeppers, I dice up the 6th pepper and add it to the meat mixture.
• Also there is always left over meat mixture after filling the peppers and I just add that around the peppers in the baking dish.... my kids eat just the meat mixture :)

::Lasagna with Golden Flaky Topping::

::Ingredients::

- 1 lb. ground beef

- 1/4 cup chopped onion or 1 tablespoon instant minced onion

- 1 8oz. can tomato sauce

- 1 6oz. can tomato paste

- 1 tsp. dried basil leaves

- 1 tsp. dried parsley flakes

- 1/2 tsp. dried oregano leaves

- 1/4 tsp. salt, if desired

- 1/4 tsp.garlic salt

- 1/4 tsp. pepper

- 1 cup cottage cheese

- 1 cup chopped fresh spinach

- 4 oz. 1 cup shredded mozzarella cheese

- 1 12oz. can golden layers refrigerated biscuits

- 1 Tbsp. dried parsley flakes

 

::Directions::

Heat oven to 375F. In large skillet, brown ground beef and onion until thoroughly cooked. Drain. Add tomato sauce, tomato paste, basil, 1 teaspoon parsley flakes, oregano, salt, garlic salt and pepper; mix well. Reduce heat; simmer 15 minutes. In small bowl, combine cottage cheese and spinach; mix well. In ungreased 12x8-inch (2-quart) glass baking dish, layer half each of meat mixture, cottage cheese mixture and mozzarella cheese; repeat layers. Separate dough into 10 biscuits. Separate each biscuit into 3 layers; arrange biscuits over cheese layer, overlapping slightly. Sprinkle with 1 tablespoon parsley flakes. Bake at 375F. for 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving.

 

::Crockpot Breakfast Casserole::

::Ingredients::

- 1 dozen eggs

- 1 cup milk

- 1 package 32 oz. of frozen hash brown potatoes.

- 1 lb of bacon - cooked, drained and cut into pieces.

- 1 lb of sausage, browned and drained

- 1/2 cup green onions - diced

- 1 green pepper - diced (optional)

- 3/4 pound cheddar cheese - shredded

- 1/4 teaspoon dry mustard

- salt & pepper to taste

::Directions::
Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
Add cheese.
Beat the eggs, milk and mustard, salt & pepper together.
Pour over the whole mixture.
Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

::Peanut Butter-Chocolate Chip Cookie Bars::

::Ingredients::

1 roll chocolate chip cookie dough

1 cup creamy peanut butter

½ cup vanilla frosting

1 teaspoon oil

¼ cup semisweet chocolate chips

¼ cup mini M&M's

::Directions::

Heat oven to 350F.

In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes. Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended. Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows

**I've made these for different Holidays, such as Easter, Christmas, Valentines, Halloween
Just look for the different colored Holiday M&M's .

::Pockets Of Lemon Cake::

**I've also made this into cupcakes!

::Ingredients::

Cake -

- 1 18.25oz. pkg. pudding-included white cake mix

- 1 1/4 cups water

- 1/4 cup oil

- 3 egg whites

 

Filling -

- 1 15.75oz. can lemon pie filling

 

Topping -

- 1 16oz. can lemon creme frosting

- 1 8oz. container frozen whipped topping, thawed

 

::Directions::

Heat oven to 350F. Grease and flour 13x9-inch pan or spray with nonstick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.

Bake at 350F. for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.

In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

 

 

Prepare this cake a day in advance. Store it, covered, in the refrigerator.