stuffed pepper boats

3 medium to large green peppers
1 lb. ground beef
1/2 cup instant rice
1-26oz. jar spaghetti sauce
1 envelope onion soup mix
8oz. shredded mozarella cheese

Preheat oven to 350. While oven is preheating, cut peppers in half vertically. Remove seeds, stems, and insides of peppers. Wash and set aside. In a separate bowl, combine uncooked ground beef, onion soup mix, and rice. Blend by hand until mixed well. Put cut peppers in 11x15 baking dish in two horizontal rows. Stuff each pepper with ground beef mixture. After stuffing peppers, pour entire jar of spaghetti sauce over them. Top with shredded mozarella cheese. Cover with aluminum foil, and bake at 350 for 1 hour.

Zucchini Muffins

• 1-⅓ cup Sugar
• ½ cups Oil
• 2 teaspoons Vanilla
• 2 whole Eggs
• 2 cups Flour
• 2 teaspoons Cinnamon
• 1-½ teaspoon Baking Powder
• 1 teaspoon Salt
• 2 cups Shredded Zucchini
• 1 cup Chopped Walnuts

Preparation Instructions

Heat oven to 375 degrees. Grease bottoms of muffin cups. Mix sugar, oil, vanilla and eggs in a large bowl. Stir in remaining ingredients just until combined. Divide batter into 12 regular or 24 mini muffin cups. Bake for 18 to 22 minutes for regular muffins or 12 to 15 minutes for mini muffins or until golden brown.

Apple Cake in an Iron Skillet

Apple Cake in an Iron Skillet
Adapted from Sara Moulton

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 3/4 sticks butter
3/4 cup sugar

1 stick butter
2/3 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Pepper Jack Cheesy Macaroni

2 cups uncooked macaroni
2 cups shredded cheddar cheese
2 cups pepper jack cheese (divided)
1-12 oz. can evaporated milk
1/2 tsp. pepper
1/2-1 cup broken tortilla chips
1/4-1/2 tsp. crushed red pepper

-Preheat oven to 350*. Lightly grease 2 1/2 quart casserole dish. Cook macaroni, drain, and return to pan. Add cheddar cheese, 1 1/2 cup pepper jack, pepper, and evaporated milk to macaroni; stir until combined. Pour into prepared dish. Combine remaining pepper jack, tortilla chips, and red pepper flake in bowl. Mix. Sprinkle over top. Cover tightly with foil. Bake 20 minutes then remove foil and cook an additional 10 minutes until golden brown.

Double Chip Cookies

• 1 c. butter or margarine
• 1 1/2 c. brown sugar, packed
• 1/2 c. sugar
• 1 t. vanilla
• 1 egg
• 2 c. flour
• 1/2 t. baking soda
• 1/2 t. salt
• 2 c. chocolate chips or 1 c. chocolate chips & 1 c. peanut butter chips

1. Cream together butter or margarine and sugars until fluffy. Add vanilla and egg and beat until well combined.

2. In a separate bowl, add flour, baking soda and salt. Whisk together. Add to mixing bowl and mix just until combined. Stir in chocolate chips or chocolate chips and peanut butter chips.

3. Scoop about 1 rounded tablespoon of dough for each cookie onto a cookie sheet. Bake at 375 degrees for 14-17 minutes, rotating cookie sheets halfway through the baking time.

Zucchini Muffins

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup nonfat milk
• 2 egg whites (or 1 whole egg)
  
• 1/4 cup vegetable oil (or unsweetened applesauce)
  
• 1/2 cup brown sugar (optional)
  
• 1/4 cup honey
• 1 cup grated zucchini

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
2. Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
3. Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
4. Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

Bacon Onion Cheddar Biscuits

10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.
Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.
Spoon batter into greased muffin tins.
Bake for 20 to 22 minutes on 375 until golden
Remove from pan and serve warm.

Peanut Butter Cookie Candy Bars

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/3	cup light corn syrup
3	tablespoons butter or margarine, softened
3	tablespoons peanut butter
1	tablespoon plus 1 1/2 teaspoons water
1 1/4	teaspoons vanilla
	Dash salt
3 1/2	cups powdered sugar
Caramel Layer
1	bag (14 oz) caramels, unwrapped
2	tablespoons water
1 1/2	cups unsalted dry-roasted peanuts
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)

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	$1.00 off TWO Betty Crocker® Cookie Mixes Plus 31 more...
	About Concordance™

1.	Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.	In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3.	In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Chocolate-Stuffed Peanut Butter Brownies

1 1/3	cups packed brown sugar
2	Tbsp. butter or margarine, melted
1/2	cup creamy peanut butter
1	teaspoon vanilla
3	eggs
1 1/2	cups Gold Medal® all-purpose flour
1/2	teaspoon baking powder
1/4	teaspoon baking soda
1/2	teaspoon salt
36	miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag)
1/2	cup milk chocolate chips

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	About Concordance™

1.	Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
2.	In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.
3.	Bake 25 to 30 minutes or until golden brown. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours. For brownies, cut into 6 rows by 4 rows.
High Altitude (3500-6500 ft): Decrease butter to 2 tablespoons and baking powder to 1/2 teaspoon.

Peanut Butter Muffins

• 2 c. whole wheat flour
• 1 1/2 c. all-purpose flour
• 1/3 c. sugar
• 1/3 c. brown sugar
• 1 T. baking powder
• 1/2 t. salt
• 2 eggs
• 1 3/4 c. milk
• 2 t. vanilla
• 1/4 c. applesauce or oil
• 1/2 c. peanut butter

1. In a large mixing bowl, combine the flours, sugars, baking powder and salt. In a separate bowl, mix together the eggs, milk, vanilla and applesauce or oil. Add the liquid ingredients to the dry ingredients and beat until combined.

2. Add the peanut butter and mix well.

3. Fill greased muffin tins 3/4 full and bake at 375 degrees for 15-17 minutes, until lightly browned on top. Makes approximately 2 dozen muffins, depending on size of muffin tins.

Fried Zucchini Strings

• 1 whole Zucchini
• 4 cups Canola Oil For Deep Frying
• Sea Salt

Preparation Instructions

Using a julienne peeler, cut the zucchini into very thin pasta-like strips. Discard the center core with the seeds. Blot with paper towel to remove as much moisture as possible. Heat 3 inches of oil in a deep fryer to 375. Add the zucchini strands without over filling the pan. Turn when the zucchini strands are golden brown. Brown the other side; remove and drain on paper towel. Sprinkle with sea salt and serve at once.

Peanut Butter Cupcake Goodness

• CUPCAKES
• 1 stick Butter
• 1 cup Water
• ½ cups Creamy Peanut Butter
• ½ cups Oil
• 2 cups All-purpose Flour
• 2 whole Eggs
• 2 cups Sugar
• ½ cups Milk
• 1 teaspoon Vanilla
• 1 teaspoon Baking Soda
• FROSTING
• 1 stick Butter
• ⅓ cups Milk
• ½ cups Peanut Butter
• 1 teaspoon Vanilla
• 4 cups Powdered Sugar

Preparation Instructions

Preheat oven to 400 degrees (yes, I said 400!)
Place cupcake liners in 2 cupcake pans (I cook 2 dozen at a time side by side in my oven and they do just fine).

In small saucepan, combine butter, water, peanut butter and oil and bring to a boil, stirring constantly. Remove from heat, pour in large bowl and add remaining ingredients.

Fill cupcake liners 2/3 full. (There is usually a little bit of batter left over, so you could technically bake about 28 or so cupcakes, but I usually just make 2 dozen). Bake at 400 degrees for 15-20 min. Test w/ toothpick to make sure they’re done.

FROSTING:

Heat butter, milk and peanut butter just to a boil in a large pan. Add vanilla and powdered sugar and mix until desired consistency. I like to make it a bit thicker so I can pipe it on the cupcakes, so you may need to adjust the powdered sugar amount.

(These would also be delicious with a Hershey’s Kiss hidden in them)

Reese’s Peanut Butter Cup Cookies

• 1/2 c. butter or margarine
• 1/2 c. peanut butter (creamy or crunchy)
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 1/4 c. flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 40something mini Reese’s peanut butter cups (you can eat the extras )

Beat butter, peanut butter, sugar and brown sugar. Add egg and vanilla. Combine flour, baking soda and salt. Add to wet ingredients. Roll into 1 inch balls. Place in greased mini muffin pans. Bake at 350 degrees for 9 minutes. When done, place peanut butter cup onto cookie and press down. Let cool in pan before removing. Yields around 3 1/2 dozen cookies.

French Bread

2 tsp yeast
4 tsp Kosher salt
8-10 cups bread flour (this is white bread flour; all-purpose flour will work in a pinch but doesn't rise as high)
1 cup warm water (between 105 and 110)
5-6 cups warm water


Proof the yeast by putting the yeast in the 1 cup of warm water. Check the temperature of the water first by checking it with a thermometer. I use a candy thermometer. Hotter than 110, you will kill the yeast. Lower than 105 and the yeast doesn’t grow much. You want the yeast to be nice and bubbly, so let it sit for about 5 minutes.
Meanwhile, measure the salt in a mixing bowl. I like ceramic; the dough doesn’t rise enough for me in a metal mixing bowl (it seems to be too cold).
Add flour. Add yeast mixture and enough water to mix so that all the flour sticks together.

Knead for 10-12 minutes on a floured surface, by hand, turning and folding well. When dough is ready it will be elastic-y and will not stick to the counter much.

Pull all sides of the dough into the center, making a big ball. This stretches the gluten and makes a higher loaf. Put the dough in the bowl with the smooth side on top.

Put back in bowl to rise with damp cloth over the top for 1 hour.

Take dough out of the bowl, and flatten it to about 2 inches tall. Separate dough with dough cutter into 4 equal parts for 4 rounds, or 8 parts for longer loaves (or a combination).

Take each section and pull the edges into the middle all the way around to make a ball. This stretching is important; you will see some bubbles pop. Put the smooth side up as you set each ball on the counter. Cover all the sections with the damp cloth and let sit for 10 minutes.

Wash your bowl.

Spray 2 cookie sheets with Pam; I use airbake sheets.

Shape loaves: Flatten loaves again to about 1 inch thick (just flatten---do not stretch the dough out, just flatten it). Fold one side of the circle of dough to the almost the other side so you have a smile. Then flatten again. Fold both sides in, overlapping, so that the dough is folded in thirds. Flatten again.

For round loaves, pull edges in to the center like before, working all the way around the dough. Grab dough together at center to make a "foot" so that the loaf is sticking together. Turn dough over and gently "round" so that the middle is not sunken.

Put loaves on the cookie sheets to rise again.

(For long loaves, instead of pulling the edges to the center (after folding), you will roll and stretch the loaf to be as long as you would like.)

Cover loaves on the cookie sheets with the damp cloth and let rise about 40 minutes.

Meanwhile, heat oven to 400º so that it is ready to go at the end of the second rising.


Put a pan (I use the broiler pan) of water on the bottom shelf. This will steam the bread and give it a nice crust.

When second rising is done, take a serrated knife and quickly and lightly slash the loaves.
This helps the loaves rise more in the oven.

If the loaves deflate when you slash them, they rose too long on the second rising. They will still cook, but watch next time so that you will get a higher loaf.

If you have an egg, you can mix an egg with a little water and lightly brush the loaves all over using a pastry brush with the egg wash. If you do not have an egg, the crust will be less crunchy, but will still be tasty.

Put loaves in the oven and cook until a nice browned top is there. Better to have them a little darker than you think they should be, or they will be doughy.

Take loaves out of the oven. After a couple minutes, turn loaves over on the cookie sheets so the bottoms can dry (or else they stay wet on bottom, even after an hour).