Grannys Stuffed Bell Peppers

•     2 pounds lean ground beef
•     One 16 ounce can tomato sauce
•     1 large fresh onion, chopped
•     1 toe garlic, finely chopped
•     1 can Rotel diced tomatoes
•     1 cup shredded cheddar
•     1/4 cup Lea & Perrin’s Sauce
•     3/4 cup dry rice
•     5 large bell peppers
•     Seasoned bread crumbs
•     Parmesan and paprika for garnish

Saute ground beef and chopped onion until beef is brown. Add tomato sauce, Rotel tomatoes, garlic, Lea & Perrin’s and salt. Bring to boil, cover and simmer one hour. Add rice and continue to simmer for one more hour or more. While beef mixture is simmering, cut bell peppers in half lengthwise, remove seeds, rinse well. Boil until pepper halves are barely soft, about 10 minutes. Drain and set aside. Remove meat mixture from heat and stir in most of the shredded cheddar.  Fill Pepper halves with beef mixture and sprinkle with Seasoned bread crumbs, Cheddar, Parmesan cheese and paprika. Bake in 350F oven for about 30 minutes.

Chocolate Chess Pie

Grannys Recipe

• 2 eggs
• 3 1/2 tbsp cocoa
• 1 1/2 cups sugar
• 1/2 stick butter
• 1 can evaporated milk
• 1 tsp vanilla
• 1/2 cup chopped nuts (optional)
• pinch of salt

Mix ingredients.  Pour into 9 inch pie shell.  Bake at 425 for 5 minutes, lower heat to 350 and bake for 35-40 minutes or until set.  DO NOT OVER BAKE!!!

Perfect Pecan Pie

My recipe is a family hand me down from Old Mrs. Ashley.  Ok I’m sure old isn’t her name, but that is what my Gran called her, so that’s what I have to go with…

[caption id="attachment_16" align="aligncenter" width="300" caption="Pecan Pie"][/caption]

Perfect Pecan Pie

Oct 9, 1946

• 1/2 cup sugar


• 2 eggs (you can use 3, 3 will make it big and fluffy!)


• 2 tbsp Four


• pinch of Salt


• 1 cup Dark Corn Syrup


• 1 cup chopped Pecans


• 1 tbsp Butter


• 2 tbsp heavy Cream


• 1 tsp Vanilla

Preheat oven to 375.
Mix and pour into 9 inch shell
Bake 30-40 minutes or until center is clear

Pasta in Broth

Pasta In Broth

The easy,
simmer pasta in a can of chicken broth until tender.  Whaaaahlahhhhh….. LOL…

How I like it…

In a deep skillet, bring broth to light simmer.  Put in some broccoli florets, and some carrots.  Cover with lid, and steam  until broccoli starts to brighten up.  Drizzle with lemon juice and basil.  Add noodles.  ANY noodles work.  My two favorite are whole wheat penne or bow ties(as seen above)  Stir to wet noodles in hot broth.  Cover.  Stir ever few minutes to keep noodles from sticking.  Once noodles have absorbed the broth, you should be good to go!  If noodles are still hard, add a little water to soften them up.  As an added YUM, I sprinkle with fresh grated parmessian.

Sorry no amounts.  I always wing it.  Usually its one can of Swanson LOW FAT Broth.  For the noodles, I do a handful per person.  My favorite cheese comes from a company called Frigo.  Its sold in little bowls back by the Deli at Hell-Mart.  For whole wheat penne, I LOVE Healthy Harvest.  And bow ties I like Barilla.

one bowl, and Im completely STUFFED.

For variations:
Sis likes JUST the noodles, with parmessian.
Bub like just noodles, with pasta sauce (like ragu)
Hubby likes to throw it in the trash and grill a steak. hehehehehe

Good luck!

Mommas Cheesecake

I’m going to give you the recipe, but I wanted to give you a little story about this dessert first.  It is SOOOo delicious btw.  Don’t even LOOK at the recipe if you are on a diet. LOL…

Ok for the story…

we’ve been making it for years, since I was little *of course the recipe has changed over the years* but I can remember making it with my Grandma Nay, my moms mom.  She just called it Momma Cheesecake.  I always said, “why is it called cake?!”

well anyway..we’ve been eating it in our family for years. Not lately though, not for a while.

well, Sis LOVES to watch Paula Dean on the food network. You know that lady with the REAL southern drawl.  Now I have an accent, but LORDY….  that lady is “suth-rn ya’ll”.  hehehe…

well, the other day Sis yells out, real southern drawl, “Momma Momma, Mrs Paula’s making Mommas Cheesecake come look!”

and sure nuff…

Paula was making her version or “Mommas Cheesecake”!  So now my daughter thinks I’m super famous because I obviously TAUGHT Mrs Paula how to make Mommas Cheesecake.

so of course they kids have been hounding me a few days to make it, and when they came home from fishing earlier they were totally bummed they didn’t catch anything…. so this Momma… made Mommas Cheesecake… and everyone went to bed full and happy.  Plus, now I’m kewl cuz I know Mrs Paula. (not really, but try explaining that to Sis. LOL)

anyway…

(the old fashioned way is by making the cheesecake from scratch.  THIS way is WAY easier!)

for the recipe

Mommas Cheesecake

2 boxes CHEESECAKE FLAVORED PUDDING
2 cups heavy cream*
2 cups milk
berries of your choice
baggy full of crushed Graham crackers
whipped topping

Prepare the pudding packages by adding the milk and heavy cream and mixing with a wire whisk until WELL blended.  Refrigerate until set. (about 5 minutes)

While the pudding is setting up, slice up your berries in a bowl, and crush some grahams in a baggy.

To serve (this is the part my kids LOVE…let kids do their own, they’ll love you for it!)

Using a parfait glass or serving dish, layer your ingredient.  Layer of graham crumbles (for the crust) layer of pudding, layer of berries, (repeat?) top with whipped topping (or how ever you like!)

*now if you are a cheesecake connoisseur then you may just want your a little “richer”.  Yes, it CAN be richer. lol.. replace a cup of  that heavy cream with EAGLE BRAND SWEETENED MILK.  OMG yummmmmmmmmm…..

ok, back. talking about it made me have to have some more. LOL..  and NOW we know why I have put on so much weight this year! hahaha!  oh well.. mmmmmm… me likey!

hahhah!