hosted by Laverne Diede & Rhonda Fitterer
One-pot Lazy stuffed peppers
- 2 Tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion, finely diced
- 3 bell peppers, seeded and diced large
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes, with juices
- 14.5 oz can chicken or beef broth
- 8 oz can tomato sauce
- 2 tsp beef or chicken bouillon
- 2 tsp Worcestershire sauce
- 1 tsp Italian seasoning or oregano
- 1 cup white long grain rice, uncooked
- 1 1/2 cups shredded cheddar cheese
Place a large skillet on stove and heat olive oil on medium-high; add ground beef and cook 5-7 minutes, breaking into small pieces as it browns. Add onions, bell peppers and garlic to beef; stir to combine. Cook mixture until peppers have started to soften and onions are translucent; drain any excess liquid from skillet. Return skillet to stove; stir in tomatoes, broth, tomato sauce, bouillon, Worcestershire sauce and Italian seasoning. Bring mixture to a boil; add uncooked rice. Return to a boil, reduce heat to low; cover and simmer for 25 minutes or until rice is tender. Remove skillet from heat, stir lightly to fluff up the rice, sprinkle with shredded cheese and replace the lid, keep covered for 10 minutes and serve.
Pumpkin crunch
- 29 oz pumpkin
- 12 oz evaporated milk
- 1 cup sugar
- 3 eggs slightly beaten
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 yellow cake mix
- 1 cup chopped nuts
- 3/4 cup melted butter
Preheat oven to 350 degrees. Beat eggs, add remaining ingredients and mix until combined. Pour into a greased 9 x 13 inch pan. Sprinkle cake mix and nuts over mixture and press into batter; pour butter over cake mix. Bake for 60 minutes. Serve with whipped topping or ice cream.
