I grew up eating stuffed peppers and tried several different recipes, but didn’t find one that was just right until I combined a couple of them to create this one.
6-10 Medium to Large Bell Peppers
1/2 cup Water
1 Medium Onion
1 1/2 lbs Ground Beef
2 cans Fire Roasted Tomatoes
2 T Italian Seasoning
2 cups Cooked Brown Rice
2 – 3 cups Shredded Cheese
Preheat oven to 350 degrees.
Place water in the bottom of casserole dish that fits the number of peppers you have. Remove top and seeds from the Bell Peppers. Place upside down in casserole dish.
Microwave for 3 minutes on HIGH. Drain all excess water from casserole dish.
Chop onion into bite size pieces. Brown onion and ground beef together.
Stir in tomatoes and Italian Seasoning.
Stir in rice and 1 cup cheese.
Stuff filling into each pepper.
Bake for 25 minutes. Top each pepper with cheese. Bake additional 5 minutes.
Let stand 10 minutes before serving.
These tasty cheese bites are inspired by Brazilian Cheese Bread that I was introduced to by my friend who is from Brazil years ago. Then my brother found a great recipe and shared it with me. Then by accident I added too much cheese one of the times. It was a little too dense, but my family love the stretchiness of them. I experimented on the next batch and that is the recipe we have used ever since.
1/2 cup Extra Virgin Olive Oil
1 cup Milk
2 1/2 cups Tapioca Flour
6 oz Shredded Cheese (we prefer Mozzarella or mix of Mozzarella and Colby Jack)
Preheat oven to 400 degrees.
Combined all ingredients in a blender, pulse until smooth. Scrape down the sides of the blender with a spatula so everything is well blended.
Pour batter into well greased mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.
Bake for 13-18 minutes, until all puffy and lightly browned. Makes approximately 24-48 depending on size of muffin tin.
For crispy bites place on cooling rack.
For soft bites place in an air tight container for 10-15 minutes to steam.
Refrigerate any left over bites. Reheat by covering with a wet paper towel and microwave for 1 to 2 minutes.
These are an easy quick meal. We like to change it up with different meats and cheeses. Ham & Swiss, Roast Beef & Cheddar, Turkey and Munster.
18 – 24 King Hawaiian Rolls
1 – 2 lb Meat (Depending on how thick you like your sandwich)
1/2 – 1 lb sliced cheese
4 – 8 T Honey Mustard (We love Sweet Baby Rays)
1/2 cup Butter
1 tsp Minced Garlic
1 T Dehydrated Onions
Pre-heat oven to 350. Slice Rolls, spread honey mustard on one half of each roll. Cover with meat and cheese. Put the top on. Melt the butter and add garlic and onions. Brush butter mixture on top of each roll. Bake for 10-15 minutes until hot and the garlic and onions are browning.
Macaroni & Cheese is a comfort food for me. I have played around with different recipes for years before coming up with the this one. It has been a family favorite for over 15 years. My family prefers it baked.
4 T Butter
4 T Flour
1 tsp Pepper
1 tsp Salt
1 tsp Onion Powder
2 cups Milk
1 tsp Minced Onion
1 cup American Cheese
1 cup Sharp Cheese
1 cup Colby Jack Cheese
6 cups Cooked Macaroni
Cook your macaroni while preparing sauce. In a large stock pot melt butter. Combined flour, pepper, salt, and onion powder. Whisk into butter creating a paste. Whisk in milk and garlic, continue whisking until it starts to thicken. Add cheeses and whisk until all the cheese is mixed in and smooth. Stir in macaroni.
Pre-heat oven to 350 degrees. Pour mac & cheese into a casserole dish and top with 1 1/2 cup Panko breadcrumbs. Bake for 30 minutes.
It also bakes well in a dutch oven.
I learned this recipe from my mother-in-law. I have to admit I have increase the amount of cheese and bacon from her recipe. Who doesn’t love cheese and bacon? This is a family favorite that we enjoy year round. It can me doubled or tripled easily for a large gathering. It can easily prepare a head of time since you stir in the dressing right before serving. I do have to admit it is only good for the first 24 hours of having the dressing, but at our house there is rarely left overs.
2-3 cups Broccoli
1-2 cups Cauliflower
1 cup Cheddar Cheese
1/2 – 1 cup Bacon Bits
1 cup Mayonnaise
1/2 cup Whipping Cream or Milk
2 T Lemon Juice
2 T Sugar
2 T Mustard
Cut broccoli and cauliflower into bite size pieces. Add cheese and bacon bits. Stir together mayonnaise, whipping cream, lemon juice, sugar, and mustard to make dressing. Stir on dressing right before severing.