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Posts Tagged ‘Recipe of the Day’

Cheesy Stuffed Peppers

Cheesy Stuffed Peppers

Ingredients
6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

Directions
Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender.
Meanwhile, brown beef, onion and salt in a skillet; drain.

Cool slightly. Stir in the cheese, tomatoes and rice.

Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through. Yield: 6 servings.

Recipe found here: Cheesy Stuffed Peppers

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Slow-Cooked Sloppy Joes

Slow-Cooked Sloppy Joes

Ingredients
2 pounds ground beef
1 cup chopped green pepper
2/3 cup chopped onion
2 cups ketchup
2 envelopes sloppy joe mix
2 tablespoons brown sugar
1 teaspoon prepared mustard
12 hamburger buns, split

Directions
In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Stir in the ketchup, sloppy joe mix, brown sugar and mustard.

Transfer to a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until flavors are blended. Spoon 1/2 cup onto each bun. Yield: 12 servings.

Recipe found here: Slow-Cooked Sloppy Joes

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no bake cherry cheesecake

No Bake Cherry Cheesecake

Ingredients
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
2 cups frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling

Directions
In a medium mixing bowl, beat together softened cream cheese and sugar until light and fluffy. Fold in whipped topping and blend until mixture is smooth. Spread into graham cracker crust and spoon pie filling over top. Cover with plastic wrap and chill 2 hours before serving.

Prep: 15 minutes
Ready in 2 hours and 15 minutes

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Peach Crumble Dessert

Peach Crumble Dessert

Ingredients
6 cups sliced peeled ripe peaches
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon

TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
1/2 cup butter, melted and cooled
Vanilla ice cream, optional

Directions
Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. baking dish. In a small bowl, combine brown sugar, flour, lemon juice, peel and cinnamon; sprinkle over the peaches.

Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping.

Bake 35-40 minutes. Serve with ice cream if desired. Yield: 10-12 servings.

Recipe found here: Peach Crumble Dessert

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Slow Cooker Pork Chops

Slow Cooker Pork Chops

Ingredients
3/4 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth

Directions
In a large resealable plastic bag, combine 1/2 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides
.
Transfer to a 5-qt. slow cooker. Place remaining flour in a small bowl; whisk in broth until smooth. Pour over chops. Cover and cook on low for 3-4 hours or until meat is tender.

Remove pork to a serving plate and keep warm. Whisk cooking liquid until smooth; serve with pork. Yield: 4 servings.

Recipe found here: Slow Cooker Pork Chops

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Pineapple Banana Split Crisp

Pineapple Banana Split Crisp

Ingredients
1 can (8 ounces) unsweetened crushed pineapple
1 small firm banana, sliced
1/2 cup fresh or frozen raspberries
1 envelope instant maple and brown sugar oatmeal
1/4 cup miniature semisweet chocolate chips
4-1/2 teaspoons butter, melted
Vanilla ice cream, optional

Directions
In a small bowl, combine the pineapple, banana and raspberries. Transfer to a lightly greased 2-cup baking dish.

In a small bowl, combine oatmeal and chocolate chips. Sprinkle over fruit; drizzle with butter.

Bake at 350° for 30-35 minutes or until golden brown. Serve with ice cream if desired. Yield: 2 servings.

Recipe found here: Pineapple Banana Split Crisp

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Cantaloupe Chicken Salad with Yogurt Chive Dressing

Cantaloupe Chicken Salad with Yogurt Chive Dressing

Ingredients
1/2 cup plain yogurt
1/2 cup reduced-fat mayonnaise
1 tablespoon minced chives
1 tablespoon lime juice
1/4 teaspoon salt
5 cups cubed cantaloupe
2-1/2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
1 cup green grapes, halved

Directions
In a large bowl, combine the first five ingredients. Add the cantaloupe, chicken, cucumber and grapes; toss gently to combine. Chill until serving. Yield: 5 servings.

Recipe found here: Cantaloupe Chicken Salad with Yogurt Chive Dressing

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