Stuffed Pepper Soup

This is a delicious recipe for leftover Stuffed Peppers! 

Stuffed Pepper Soup
Large can tomato juice
2 cubes or tsp beef bullion
2-3 TBSP brown sugar
2 shots of Tabasco Sauce 
salt & pepper


Chop leftover peppers and add rice and beef mixture to liquid. Simmer over low heat, stirring occasionally, for at least 30 minutes. 




Stuffed Peppers

4 - 6  green peppers

1 - 2 lbs ground beef, raw

4 cups rice, cooked

small onion, chopped

1 large can tomato sauce

1 tsp fresh chopped garlic 

or 1/2 tsp garlic salt  1 tsp Italian seasoning 

cumin powder (pinch)

3 - TBSP brown sugar
salt & pepper
sprinkle with love

Slice tops off peppers and save.  Place hollowed peppers in large pan of boiling water for 5 minutes. Remove with tongs or large slotted spoon and set aside.

Chop the saved pepper tops to put in rice mixture. 

Prepare rice. I use Brown Minute rice with microwave directions.

Combine cooked rice, chopped peppers, chopped onion, seasonings, brown sugar and 1/2 can tomato sauce.  Using a teaspoon, place chunks of raw ground beef in rice mixture. Fold gently so pieces of ground beef don't turn to mush. Prepare large baking dish with Pam. Place about 1/2 of rice mixture in bottom of dish. Fill each pepper with rice and set on top of rice in dish.  If you have any rice mixture left, place it in between peppers. Pour remaining tomato sauce over peppers.  Covered and bake at 350˚ for 1 ½ - 2 hours.

Best Ever Chocolate Chip Cookies

Once upon a time I sold Airbake aluminum insulated cookie sheets in Kaufman's (now Macy's). I would bring a batch of this cookie dough, set up a toaster oven and begin baking. Within minutes I would have people standing around waiting to try a cookie. Many times customers would ask me for the recipe, which I had memorized, but started bringing copies to hand out. I sold a lot of Airbake too!

1-1/2 cup brown sugar

3/4  cup sugar

1-1/2 cup shortening

3 eggs
1-1/2 tsp vanilla

3 cups flour, plus 2 TBSP

1-1/2 tsp salt

1-1/2 tsp baking soda

12 oz. chocolate chips

1 cup chopped nuts (optional)

1 bag of Nestle Chocolate Chunks

pour on the love!

Cream together brown sugar, sugar and shortening with mixer. This step will coat the sugar granules with shortening so the wet ingredients won't dissolve the sugar. Then add eggs and vanilla, mix until creamy.  In small bowl, mix all dry ingredients together, then add to creamed mixture gradually just until flour disappears.  Don't over mix. Add chocolate chips and nuts, and milk chocolate. Mix gently.

Place heaping spoonfuls on ungreased cookie sheets.  We use aluminum air-bake sheets or use parchment paper. Bake at 350 for 10 - 12 minutes. Let set for 2 minutes on sheet before removing to cool on paper towels or cooling rack. Makes 6-7 dozen.

Warning: These cookies won’t last long so store some in a Ziploc bag and hide it in the freezer for yourself when you're really desperate!

Best Ever Pancakes

We make "Brinner" (breakfast for dinner) whenever our family needs a little TLC and this week definitely qualified. 
A few years ago we had a box of Hungry Jack Belgium Waffle mix but little time so I quickly made pancakes. It became a family favorite and I could never go back to plain pancakes. 
These have the best flavor and are so easy. Just add water to the mix! 

And don't forget the love! 

Sausage & Peppers

4 sweet Italian Sausages
1 medium onion, sliced
1 green pepper
1 red pepper
1 can Italian seasoned diced tomatoes
dash of love

Place sausage in skillet with a cup of water, bring to boil, simmer until water evaporates. Add onion, and peppers cut into 1/2 inch strips. Saute' until lightly browned. Add Italian seasoned diced tomatoes.  Cover and simmer on low heat for 25 minutes.

We like to serve with fried potatoes.
Microwave whole potatoes for 7 minutes. Then slice and fry in skillet with olive oil, onion, salt and pepper until browned.