The weather has cooled just a touch and fall is approaching. I love cooking in the fall and winter. Nothing is better than to have the home warmed with the oven and the smells that come with it.
Therefore, Stuffed Green Peppers come to mind. Also, there is usually an abundance of green peppers this time of the year. I think I could live on this dish.
Because this is such a hearty dish, we don't add a whole lot to it. Maybe a side dish of green beans and rolls or salad.
I double this for the size of my family. The wigglies turned their noses up at first, but once they tried it they liked it. Mikey, he likes it!
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| I box Uncle Ben's long grain and wild rice. Sometimes you can find the fast cooking. |
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| Make boxed rice as directed on package and set aside. |
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| 2 pounds ground beef. |
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| 1/2 C chopped onion. |
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| Mix the ground beef, onion, 2 eggs and 1 C cracker or bread crumbs. |
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| Combine the RICE with 1 C tomato sauce and the meat mixture. |
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| Add 1 t. pepper and mix well. |
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| Wash 4 - 6 green peppers. |
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| Pour just enough tomato juice into your baking dish just to cover the bottom. |
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| Slice your green peppers lengthwise. |
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| Clean out the green peppers. |
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| Stuff the pepper halves with the meat mixture and place in baking dish. |
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| Fill baking dish 1/2 full of tomato juice. Pour remaining tomato sauce over each pepper. Cover with aluminum foil and bake at 350 for 1 1/2 hours or until meat mixture is cooked and peppers are tender. |
Pumpkin Bars
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| Preheat oven to 350. |
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| Cream together 4 eggs and 2 C sugar. |
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| Melt 1/4 C butter - 1/2 stick. Add to mix and mix well. |
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| Add in 2 C canned pumpkin. |
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| Mix in 2 C flour, 2 t. baking powder, 1 t. soda, and 1 t. cinnamon. |
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| Just a note, when buying measuring spoons and/or cups, get the metal ones that have the capacity measurement indented. The other cups and spoons with the printed measurements wear off. |
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| You need a 15X10 pan to bake the bars in. I use a stone, you don't have to. And, I spray my stone lightly with Pam. |
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| Smooth the batter evenly in pan. |
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| Bake at 350 for about 30 minutes or so - test with toothpick. Don't over bake. |
Cream Cheese Frosting.
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| 8 ounces of room temperature cream cheese. |
Forgot to take the picture of the butter - 1/2 C or 1 stick of softened butter.
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| 2 t. vanilla. |
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| I mix the butter, cream cheese and vanilla together. |
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| Mix in 3 1/2 to 4 C powdered sugar. |
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| Mix until creamy. |
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| Spread on cooled bars. |
