Peppered Stuff

My mom used to make stuffed peppers--rice, hamburger, various seasonings mixed in and into the bell peppers. Used to. Of the seven kids in my family, maybe one would taste a pepper, but none of us would actually eat one. After a few attempts at this, my mom started stuffing only three or four peppers and filling the rest of the pan with only the rice and hamburger. And, over time, she gave up on stuffing the peppers all together and instead peppered the stuff.

Ingredients:

1-2 bell peppers
1 lb. hamburger
3 cups uncooked rice
onion, salt, pepper to taste

Directions:

1. Cook the rice as directed.

2. Brown the hamburger. Season as desired. Add chopped peppers and onions.

3. Combine rice and hamburger mixture in 9 x 13 pan.


4. Bake at 350 degrees for 40-50 minutes, until rice on top is crispy.


Variations:

Add tomato soup or taco seasoning before putting it into the oven.

Top the final dish with barbeque or hot sauce. I myself prefer ketchup. :)


From the Kitchen of Laura W.

St. Patty's Cupcake Bites

These cupcakes are divine! We made them for St. Patrick's Day, but change the frosting color and they are great for any holiday.

(Lucas was trying to steal a cupcake during the picture :)

St. Patty's White Cake:

2 3/4 sifted cake flour
4 teaspoons backing powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cups butter
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Measure sifted flour, baking powder, and salt; sift together three times. In a mixing bowl beat egg whites until foamy, then add 1/2 cup sugar gradually and continue beating only until meringue will hold up in soft peaks.
In another bowl, cream butter. Gradually add remaining 1 cup sugar and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in paper line mini cupcake tins.

Bake at 350 degrees for 10 to 12 minutes till done.

Frosting:

1 8 oz package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside.

In a large bowl combine cream cheese, sugar, salt, and vanilla. Beat until smooth, then fold in whipped cream.

Frost your cupcakes!

Tips: If you don't have cake flour, mit 2 tablespoons per 1 cup of all purpose.

If you are using a mini tine, don't over fill your tin and use paper liners. I didn't have paper liners for my mini tin and it was a real hassle trying to get the cupcakes out. The second tray of cupcakes ended up being regular sized because I had paper cups for that tin.

I am not great at frosting, so I took a ziploc bag and snipped off a corner. I then filled the bag with frosting and used that to frost my cupcakes.

From the kitchen of Megan.

Recipe from: http://www.crazibeautiful.com/ConfessionsAndCooking/

Hawaiian Chicken

4-6 Chicken Breasts
Flour
Salt
Cooking Oil
1 can (15 1/2 oz. ) Pineapple chunks--I think I use a 20 oz.
1/2 c. honey
2 Tbsp. cornstarch
3/4 c. cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube(sometimes I use 2)
1 green pepper, cut in 1/4 inch strips

Roll chicken pieces in flour and sprinkle with salt. Brown in oil.(Don't fully cook the chicken) Drain pineapple, reserve pineapple chunks, and pour juice into measuring cup.
Add honey, cornstarch, vinegar, soy sauce, ginger, and bouillon cube into a saucepan and bring to a boil. Cook 2 minutes, stirring constantly.

Pour over chicken pieces in a 2-quart baking dish. Bake uncovered at 350 degrees for 20 minutes.

Add pineapple chunks and green pepper; bake 5 minutes longer. Serve with cooked rice.


Makes 4-6 servings.

From the kitchen of Kym Allen(who got it from the LionHouse Classics Cookbook)

Scotch-a-roos

This is a fun and super yummy twist on the classic Rice Crispy treat.

1 cup peanut butter
1 cup corn syrup
1 cup sugar

Melt the above ingredients on low heat. Stir in 5-6 cups Rice Crispies. Press in 9X13 pan.

Topping:
1/2 bag of milk chocolate chips
1/2 bag of butterscotch chips

Melt the above ingredients and spread on top of Rice Crispy mix in pan.