Stuffed Poblano Peppers

Stuffed Poblano Peppers
Spicy Ricey Ground Beef Mixture (recipe follows)
10 poblano peppers
2 c Mexican blend cheese

1. Make Spicy Ricey Ground Beef.
2. Preheat oven to 375* and lightly grease 2- 9x13 pans.
3. Cut tops off of peppers (like a pumpkin) and deseed.
4. Stuff ground beef mixture into peppers up to 1/4-1/2 inch from top and replace tops.
5. Lay 5 peppers, alternating directions, on each pan.
6. Bake 30 minutes, sprinkle cheese over peppers, return to oven for 10 more minutes.
7. Let sit at least 5 minutes before serving.

Spicy Ricey Ground Beef Mixture
2 lb ground beef
2 T olive oil
1 - 14 oz can beef broth
1 - 8 oz can tomato sauce
Round 1 Spices-
-1 T onion powder
-2 T garlic powder
-1 t salt
-1/2 t black pepper
-1 chicken bouillon cube, ground
-1 beef bouillon cube, ground
Round 2 Spices-
-3 T crushed red pepper or chili powder
-1 1/2 t garlic powder
-3 1/2 t ground cumin
-1 T brown sugar
-1/2 t onion powder
3 c cooked rice

1. Brown ground beef in a large skillet; drain fat.
2. Add olive oil, beef broth, and tomato sauce; simmer, covered, over low-medium heat for 60 minutes.
3. Stir in Round 1 Spices and simmer, covered, for 30 minutes.
4. Stir in Round 2 Spices; reduce heat to low.
5. Cook for another 20 minutes, stirring occasionally.
6. Take off heat and let cool before adding rice and stuffing into peppers.

Cinnamon Walnut Banana Coffee Cake

Cinnamon Walnut Banana Coffee Cake
2 eggs
3/4 c sugar, plus a little more
3 over-ripe bananas
1/3 c milk
1 T vegetable oil
1 T vanilla
1 3/4 c flour
2 t cinnamon
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 c walnuts, chopped and roasted

1. Preheat oven to 325*.
2. Lightly grease and sugar a loaf pan.
3. Beat eggs and sugar in a large bowl; mix in bananas, milk, oil and vanilla.
4. Sprinkle flour, cinnamon, baking powder, baking soda, and salt over mixture; mix until just blended; stir in nuts.
5. Pour batter into pans and sprinkle with sugar.
6. Bake about 45 minutes, until it passes toothpick test.

(In this picture, I forgot to sugar before I baked. Oops.)

Roasted Nuts (and Toasted Sesame Seeds)

Roasted Nuts
1. Preheat oven to 400*.
2. Spread nuts evenly on a baking sheet (I lined mine with parchment paper first).
3. Bake 5 minutes; shake.
4. Bake 3-5 more minutes, or until golden brown.
5. Let cool on baking sheet before serving or storing.
Store at room temperature in an airtight container.


Toasted Sesame Seeds
1. Preheat oven to 325*.
2. Spread seeds evenly on a baking sheet (I lined mine with parchment paper first).
3. Bake about 20-25 minutes, shaking once or twice, until browned and fragrant.
4. Let cool on baking sheet before serving or storing.
Store at room temperature in an airtight container.

Slow Cooker Sour Cream & Onion Chicken

Slow Cooker Sour Cream & Onion Chicken
4 boneless, skinless chicken breasts
1 - 10.5 oz can [reduced fat] cream of mushroom soup
1/2 c [light] sour cream
1 1/4 c water
1 pouch onion soup mix
1/2 onion, chopped
salt & pepper, to taste
rice (opt)
cheddar cheese (opt)

1. Place chicken in slow cooker.
2. Mix remaining ingredients in medium bowl; pour over chicken.
3. Cook on low for 6-8 hours or on high for 4-6 hours; serve over rice, topped with cheese.