Stuffed Bell Peppers

I made Stuffed Bell Pepper YEARS ago - with ground beef, ketchup, rice, etc.  This recipe is with Italian sausage, diced onion and potatoes and the sauce is in the bottom of the crockpot - not in each bell pepper.  I thought this was a great new version.  Tiffany works at the church with me and she shared this recipe with me.  Also, I LOVE a good Crockpot recipe that I can make ahead of time.

Sorry for the poor pic - just couldn't get a good one!

Stuffed Bell Peppers

1 can (14.5 oz) crushed tomatoes
1 tsp dried oregano
salt and pepper
4 large red peppers ( my store was out of red :)
chopped onion
diced potato (about 6 oz)
1 cup fresh flat leaf parsley - roughly chopped
1/4 tsp crushed red pepper (optional)
1 lb Italian sausage

In a 5-6 quart slow cooker, combine crushed tomatoes, oregano and 1/4 each salt and pepper.   Cut the tops off the peppers and discard seeds.  If the peppers won't sit upright, slice a very thin piece off the bottom.  In a large bowl, add the onion, potato, parsley and crushed red pepper - toss to combine.  Add the sausage and mix to incorporate.  Add 1 cup of mixture into each pepper.  Place the pepper tops over the filling.  Cook until sausage is cooked through and peppers are tender - 5-6 hours on low or 3-4 hours on high.  Using two large spoons, transfer peppers to plates, letting any excess liquid drain into the sauce.  Stir the sauce and serve with peppers.

Printable Version

Mexican Corn

I made this yummy Mexican Corn this past week for a birthday lunch at preschool.  I got the recipe years ago from Phil - our dentist and friend.  Phil is quite the cook!  This was easy and yummy.  I made it the night before and baked it at preschool in our kitchen - just before eating.  This side dish would be great addition to any meal!!

Mexican Corn

8 oz cream cheese, softened
2 Tbsp butter, softened (or more if prefer)
3 Tbsp finely chopped onion
1 small can of diced green chiles
12 -16 oz frozen white/yellow corn
salt to taste
2-3 Tbsp salsa

Thaw and drain corn.  Mix all together and pour into a greased casserole dish.  Bake uncovered at 350 or 30 minutes or until hot and bubbly!

Printable Version

Pumpkin Bars

When I first moved to Omaha, my new friend Mary gave me this easy recipe for yummy Pumpkin Bars.  I made these Thursday and my girls were diving in before I even put the frosting on.
I took some to share with the preschool teachers - they were a big hit - very moist!!

Pumpkin Bars

1 cup vegetable oil
2 cups sugar
4 eggs, slightly beaten
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp soda
2 tsp cinnamon
1  15 oz can of pumpkin

Cream Cheese Frosting

3 oz cream cheese, softened
2 Tbsp butter, melted
2 cup sifted powdered sugar
add 1 Tbsp mil or enough to reach desired consistency

Mix first three ingredients and add pumpkin; mix well - add dry ingredients and mix well.  Spread into a ungreased ( I sprayed mine with Pam) jelly roll pan ( 15 x 10 x 1).  Bake at 350 for 25 minutes or until center is firm and a toothpick comes out clean.  Cool on wire rack.  Spread with a thin layer of cream cheese frosting.

Printable Version

Currier Family Slush

My friend Barb serves this yummy slush punch at all of her family gatherings.  They served it at all three of her boy's graduation parties.  The slush is just a fun, slushy treat!  Another friend, Shelley, just built a new house with a new pool.  She thought the punch would be nice to have out by the pool  - adult style.  Barb made some for Shelley to "spike" as she and friends sat out by the new pool.  I have tried both versions - with alcohol and without.  Both are yummy!  This is great to keep in your freezer  - just to have on hand!

Currier Family Slush

3 pkgs small Jello (preferably strawberry) (Barb used sugar free)
4 cups sugar
2  -  64 oz cans pineapple juice
1 pint real lemon juice
boiling water
2 liters of ginger ale or 7-Up
(raspberry vodka - optional)

Dissolved all three packages of Jell-O into nine cups boiling water.  In separate bowl, dissolve four cups sugar into 4 cups boiling water. Once both mixtures are dissolved, Stir them together along with the pineapple juice and lemon juice.   Pour into ice cream buckets or containers suitable for freezer.  Take out of the freezer one hour before serving and place in cooler.  Check it as needed - may need to be chopped up with a spoon or ice pick.  Serve 3/4 slush to 1/4 ginger ale or 7 - up.