Italian Stuffed Peppers

More veggies from Tammy, I'm telling you she racked me up. I'm having so much fun in the kitchen. This is not your traditional stuffed pepper. To tell you the truth, I even cooked rice; then decided to do something different. I hope you enjoy, because they turned out FABULOUS!

Italian Stuffed Peppers
5 green bell peppers
1 pound ground Italian sausage
1/2 yellow onion, chopped
1 celery stick, chopped
1 1/2 cups fresh spinach, chopped
1 teaspoon minced garlic
5 Ritz crackers, crumbled
1 egg
1 tablespoon Italian seasoning
1 teaspoon salt and black pepper
1 14.5 ounce stewed tomatoes

Topping
1 tablespoon brown spicy mustard
1 1/2 tablespoons Ketcup
1 teaspoon brown sugar

Preheat your oven to 350 degrees, and with Pam cooking spray; spray your casserole dish.

In large mixing bowl; mix together all the top ingredients, except the stewed tomatoes.

You have to mix it good with your clean hands. Take your bell pepper and slice the top of; cleaning out the seeds.

Stuff each pepper with a healthy size of your sausage mixture. Add to casserole dish, and pour stewed tomatoes on top.

In small coffee cup mixture together your mustard, ketcup, and brown sugar. Spoon a little on top of each pepper.

Cover with foil and cook for one hour.

I hope your enjoying harvest vegetable week; let's give Tammy a big thank you for supplying me with all the goodies.

Be Sweet and Stay Sweet!

Turnip Greens, Tuna Steak with Eggplant Salsa

Have you ever watched the TV show "CHOPPED"? I love it. They give you a mystery basket and you have to come up with a recipe. Sometimes the stuff in the basket is unreal, but it sure is neat to see what they come up with. You have to be very creative foodie to be on that show. Saying all that, I had the hardest time getting to the store this week. I had the vegetables Tammy gave me and tuna steaks. So, I did my own mystery box recipe; with tuna steaks, turnip greens, and eggplant.

Turnip Greens, Tuna Steak with Eggplant Salsa
2 tuna steaks
2 bunches of greens
1 turnip
5 to 6 slices bacon (I used turkey bacon, but wish I had pork bacon)
1/2 chopped yellow onion
1 small bell pepper
1 small eggplant
1 red chili pepper
2 teaspoon minced garlic
1 jalapeno, seeded and chopped
hot sauce
1 tablespoon sugar
salt and black pepper

Fry bacon in skillet; then remove your bacon, keeping the bacon grease. Add chopped turnip and add to bacon grease to brown.

Now remember, you have to wash your greens three to four times. I have a double sink (clean), dump them in one side, fill with water, then repeat to the other side of your sink. After you have washed your greens good, tear them into bite size pieces. Some people take the stems off, I do. Add them to your pot; turning the heat to medium. They cook down; then keep adding to it until all have cooked down. You might not be able to get them all in the pot at the same time.

Add salt and pepper to your taste, jalapeno, sugar; then hot sauce. I sprinkle the hot sauce all around; probably 1 1/2 tablespoons. Yep, I like them hot and spicy.

Now heat up your skillet to medium heat with two tablespoons of olive oil, and 1 teaspoon minced garlic. Salt and pepper both sides of your tuna steak, and add to skillet.

In the meanwhile, chop up your eggplant, bell pepper, and red chili pepper and add to your skillet. I cook my tuna steaks about five minutes on each side.

Ready for plating? Plate your greens on the bottom, adding tuna steak on top, and top it off with your eggplant salsa. I have to say, I liked my mystery basket.

Be Sweet and Stay Sweet!

Mashed Turnips

I have to say, the only time I've had a turnip was in turnip greens. My friend Tammy had given me so many, I had to come up with just a turnip recipe. Turnips are kind of bitter tasting. Some people mash them like mashed potatoes and add a little sugar to take the bite out. I decided to do something a little different. It turned out really delicious, and I'll be adding it to my recipe box.

Mashed Turnips
5 turnips, peeled and sliced (like you would if your boiling mashed potatoes)
2 tablespoons flour
1/4 cup heavy cream
1/2 stick butter
1 cup Parmesan cheese
1 teaspoon sweet paprika
1 1/2 teaspoon salt
1 teaspoon black pepper

Boil turnips until tender.

Drain water off, and with potato masher; mash them up. Stir in butter, then flour; adding cream and cheese.

Spray small casserole dish with Pam cooking spray, adding your mixture. Bake at 350 degrees for 30 minutes.

I'll never forget, my grandmother made mashed turnips with sugar one time, for a family get together. One person thought it was mashed potatoes, and loaded his plate with them. He took one bite and his face was unforgettable. We all had a good laugh. I sure wish my Bobo was here to taste this one.

Come back tomorrow for some more fall harvest vegetables. I'm loving having all these fresh veggies; thanks to Tammy.

Be Sweet and Stay Sweet!

Harvest Vegetable Grocery List

Harvest Vegetable Week Grocery List

Ya'll my friend Tammy in Star City gave me all those vegetables in the picture. I went down to celebrate my dad's 73rd birthday, and to get my hair cut. Tammy has "Tammy's Tangles". Let me tell you, this girl knows how to cut some hair. If anyone knows how to cut my fine, thin hair, and make it look cute; then you have a winner winner chicken dinner. She gave me 5 to 6 sacks full of fresh veggies out of her garden. So this week, we're cooking up harvest fall veggies. We have fresh butter beans, turnips and greens, bell peppers, jalapeno and red chili peppers, and eggplants. I have to say, I've come up with some pretty scrumptious eats here that I think you will enjoy.

I've got to tell you a little about Tammy. We go way back, we went to junior and senior high together, choir, cheerleaders, and we were best friends. We were a mess. A funny story about us, we were driving over to the river, thought we could drive on sand; and decided to drive on the sand down by the river. (do you remember the stupid things you did when you were that age?) We both get so tickled at some of the things we did. Anyways, back to the story. You can guess it, we got stuck. I got out started digging like a dog, to get the sand away from the tires. Nope that didn't work. So we started walking and worrying about what are parent's were going to do. We finally saw a car and flagged it down. It was a local guy and girl from our hometown Star City, and they did give us a ride back. We were about 30 minutes from home. I think the guy had a souped up sports car. Let me tell ya'll our heads were stuck to the back seat of the car; he was going so fast. So we started worrying if we would even make it home. We made it, oh what a relief. So we went down to my friend Rusty's, and his step-dad had a winch on his truck. Rusty and Randell took us back to get my car out. They were like were ya'll drinking or what, everybody knows you can't drive in sand. No Tammy and I weren't drinking, we were just stupid enough to think we could drive on sand. I could tell so many stories about us, but we do have daughters, so I best not tell everything; they just might be reading this and get ideas.

Our cheerleader squad, oh back in the day. See the three bent over? Tammy is on the left, I'm in the middle, you can barely see my  head. ha! These are all my girls. On the ground is Laura and Stacy, then Tammy me, and Norma; standing in front is Lisa and Janelle. The two on the outside with the kick leg; Tammy S to the left and Cindy on the right. The two standing on Tammy, Norma, and I is Kim S. and JoLynne; Jymme is on top.

Butter Beans

If you don't have fresh butter beans, then buy 1 package frozen

1 tablespoon bacon grease

salt and pepper to your taste

water

Smothered Pork Chops

3 boneless pork chops

1/4 cup flour

3 tablespoons olive oil

1 tablespoon Emerils seasoning

Eggplant Casserole

2 small eggplants

1 egg

2 tablespoons melted butter

1/2 chopped yellow onion

1/2 sleeve crumbled Ritz crackers

1/4 teaspoon black pepper

1/2 teaspoon oregano

1/2 teaspoon salt

2 tomatoes, sliced

1 to 1 1/2 cups shredded Swiss cheese

Italian Stuffed Peppers

5 green bell peppers

1 pound ground Italian sausage

1/2 yellow onion, chopped

1 celery stick, chopped

1 1/2 cups fresh spinach, chopped

1 teaspoon minced garlic

5 Ritz crackers, crumbled

1 egg

1 tablespoon Italian seasoning

1 teaspoon salt and black pepper

1 14.5 ounce stewed tomatoes

Topping

1 tablespoon brown spicy mustard

1 1/2 tablespoons Ketcup

1 teaspoon brown sugar

Mashed Turnips

5 turnips, peeled and sliced (like you would if your boiling mashed potatoes)

2 tablespoons flour

1/4 cup heavy cream

1/2 stick butter

1 cup Parmesan cheese

1 teaspoon sweet paprika

1 1/2 teaspoon salt

1 teaspoon black pepper

Turnip Greens, Tuna Steak with Eggplant Salsa

2 tuna steaks

2 bunches of greens

1 turnip

5 to 6 slices bacon (I used turkey bacon, but wish I had pork bacon)

1/2 chopped yellow onion

1 small bell pepper

1 small eggplant

1 red chili pepper

2 teaspoon minced garlic

1 jalapeno, seeded and chopped

hot sauce

1 tablespoon sugar

salt and black pepper

Eggplant Sticks
1/2 cup Parmesan Cheese
1/4 cup bread crumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 eggplants
1/4 cup flour
2 eggs
2 tablespoons butter
1 tablespoon Cajun seasoning

Vegetable Soup

Nothing like a pot of vegetable soup, during fall time.

Vegetable Soup

2 pounds hamburger meat

28 ounces crushed tomatoes

1/2 yellow onion, chopped

1 cup green beans

1 cup frozen corn

1 cup frozen black eye peas

1 cup frozen or fresh okra

1 potato, diced

1 cup water

1 tablespoon Ketcup

1 tablespoon salt

1/2 tablespoon black pepper

3 dried bay leaves

I like to use fresh or frozen vegetables, but you could use canned; just make sure you drain them.

Brown hamburger meat and onion, then drain off grease.

Add the rest of the ingredients; cook on simmer for 1 1/2 hours. The longer you cook it, the better the flavor is.



I usually serve it with good ole southern cornbread, but I had some sour dough bread. I made cheese toast with it instead.


When Natalie was home, we had Sunday soup and homemade bread. I would cook a different type soup every Saturday, so when we got home from church we could heat it up and eat. I will have soup week, sometime soon.

Be Sweet and Stay Sweet!

Harvest Cookie Muffins

Remember this? Trick or Treat, smell my feet, give me something good to eat. These are great and so easy to make.

Harvest Cookie Muffins
Makes 1 dozen
1/2 package of peanut butter cookie dough
1/4 cup butterscotch chips
1/4 cup chocolate chips
1/4 cup shredded coconut
Pam spray

Preheat your oven to 350 degrees, and spray your mini muffin pan with Pam spray. Mix all together. Take about half tablespoon and form to a ball; place in muffin pan. Repeat until your done. Bake for 15 minutes.

Cayman, helped me bake cookies. We tried to shape pumpkin cookies before we baked them, but not all of them turned out looking like pumpkins. But we sure did have fun trying.


Come back on Thursday for good ole southern homemade vegetable soup.

Be Sweet and Stay Sweet!

Harvest Vegetables and Chicken

I absolutely love all four seasons, but I have to say spring and fall are my favorites. Just because of the fresh vegetables. Its harvest time and we have fall vegetables. Today I'm going to tell you a little about butternut squash. I found this information on buzzle.com.

Butternut squash is one of the sweetest among the winter squashes. This bell-shaped squash has yellow skin and orange pulp with seeds inside. It has a nutty taste, which makes it more popular. Apart from its sweet taste, butternut squash is very rich in vitamin A, vitamin C, magnesium, manganese, potassium and fiber. Archaeological evidences suggest that people of Mexico have been consuming butternut squash since 5500 BC. Even today, it is one of the commonly used vegetables (even though, butternut squash is a fruit, it is mainly used as a vegetable) in many countries, including Mexico and South Africa. It can be roasted, toasted, candied or fried. Butternut squash is pureed or mashed and is added to various dishes like soups, breads, muffins and casseroles. It can also be grilled with spices.

I even learned something new today.

Harvest Vegetables and Chicken
(serves 2)
2 chicken breasts (boneless and skinless) (You might want to use 4, because I will be having leftover vegetables)
1 butternut squash, cut lengthwise and hull out seeds
1/2 yellow onion, sliced
1 cups green beans, fresh
2 cups fingerling potatoes
1/2 bunch fresh asparagus
1 cup sliced mushrooms
1/4 cup olive oil
2 tablespoons rosemary, fresh
1 teaspoon salt
1 teaspoon black pepper

Preheat oven to 375 degrees.

Slice your squash lengthwise and hull out the seeds. Snap the ends off your green beans and asparagus.



Add all the ingredients to casserole dish; drizzle your olive oil over the top, and sprinkling with seasonings. Pour water in the side of your dish. Cook for one hour covered.

This is simple, healthy, and most of all delicious.

Be Sweet and Stay Sweet!

Trick or Treat Goodies

Boy do I have a funny for you. I attempted to make white chocolate apples, with a snicker coating. Didn't work for me. Hey, Julia Childs made mistakes, and I make goof ups all the time. I did do a caramel apple with walnut coating, and a white chocolate apple with coconut coating. What did I do with the leftovers. I came up with goblin millionaires.

Apples: Caramel-Walnut
14 ounces of Kraft caramels, melt as directed on the package
1 apple
1 small package of walnuts, chopped

Melt caramels in double boiler.

Dip apple in melted caramel.

Roll in chopped walnuts, then wrap in party bag. Refrigerate.

White Chocolate Apple-Coconut
1 apple
2 blocks white chocolate, melted
1 cup coconut

Melt chocolate in microwave and stir. Dip apple in chocolate; then coconut.

Now are you ready for my funny pictures of my white chocolate snicker apple?

First of all, I could barely chop up the snicker bar. Second it was sliding off the white chocolate coated apple. I tried patting it on and everything. Steve is my official taster, so I cut it up  and he loved it. Too bad its ugly and didn't turn out.

So with my left over walnuts, caramel and white chocolate, I made goblin millionaires. This only made five with my leftover.

Goblin Millionaires
melted caramel
chopped walnuts
melted white chocolate bar

Mix together melted caramels and walnuts. Spray wax paper with Pam spray, and dish out one spoon full of mixture. Repeat until you have all laid out. Refrigerate for 30 minutes. Dip in melted white chocolate, and put back on sprayed waxed paper. Let stand for 30 minutes, then they are ready to eat.

Even cooks make mistakes, that's part of learning how to cook. So experiment in the kitchen, try something new. You never know, you might come up with a hit.

Be Sweet and Stay Sweet!

Herb Chicken

Simple and delightful. I use my Pampered Chef big clay pot, but you can use any large casserole or roasting pan; just make sure you can cover it with a lid or foil.

Preheat your oven to 350 degrees.

Herb Chicken
1 whole chicken
1 tablespoon olive oil
1 tablespoon basil
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon paprika
1 teaspoon Goya - Adobo
1 teaspoon black pepper
1 teaspoon minced garlic
1/2 cup water
1/4 cup olive oil
1 cup fresh green beans, washed and snapped
2 cups small potatoes, washed
1/2 yellow onion, sliced
1 1/2 cups sliced mushrooms

Wash your chicken and take the insides out. Pour the water in the bottom of your cookware, laying the chicken on top.
Rub 1 tablespoon of olive oil over it.

In small bowl mix all herbs (not garlic) together. Rub over  the chicken (you will have some leftover - don't use it all)



Add your vegetables to the pot. Mix together 1/4 cup olive oil, garlic, and the remaining spices together.

Pour over chicken and vegetables and cook for 2 hours. This is for the clay pot. You could do this in your crock pot, and cook it while your at work on low heat.

I think after last week, New Orleans Style, I gained five pounds. I'm trying to eat a little healthier this week, but I do have some more trick or treats coming. So, come back tomorrow and find out what your treat will be.

Be Sweet and Stay Sweet!

Hello Dolly Pie

Surprise treat...

Guess who couldn't wait for it to cool or to take a picture? ME!

Ya'll I have to tell you, I was being lazy watching the "Cooking Channel"; it was about sweet shops in different states. The one in New York caught my eye. It was called the Chicken something, but you talk about pies. I will have to go there if I ever get to New York. He had buttermilk-bourbon pie, banana cream pie, peach-blackberry pie, but the one that got my attention was his COWBOY pie. The people were loving it. Well...down here in the south we call it Hello Dolly's bars. That's all it took to start my sweet tooth immediately. I went to talk to Steve. I said, "hey, I was watching this food show, and they had this amazing pie, I have all the ingredients except Eagle Bran milk." That's all it took, was for me to say I was baking a pie, and he ran out the door. hee hee

Hello Dolly Pie
1 ready made graham cracker crust
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup coconut flakes
1 - 14 ounce Eagle Bran milk
1/2 stick melted butter
1 cup chopped pecans
2 tablespoons caramel sauce (I add this)

Preheat oven to 350 degrees.

Mix everything together; except caramel sauce, and pour into pie crust.

With a tablespoon zig-zag your caramel sauce. Bake for 45 minutes and let cool. Serve with Cool whip or vanilla ice-cream. Talk about hitting the spot for a sweet tooth, ooey gooey goodness, the chips just melt in your mouth and the Eagle Bran milk adds to the sweetness. Wash it down with a big glass of milk, and Yum! I wish you were here to take a bite with me.

Be Sweet and Stay Sweet!



Harvest Trail Mix

This is a great idea for school mom's, teachers or for your trick or treaters. This makes about 10 bags, if you use 1 cup.

Harvest Trail Mix
8.5 ounces sesame nut mix
3.75 ounces sunflower seeds
9 ounces raisins
5 ounces butterscotch chips
5 ounces chocolate chips
5 ounces candy corn

Mix all together in a big bowl.

Scoop up 1 cup to each party bag. Simple and the kiddos will love it.

Come back tomorrow for some more trick or treat goodies.

Be Sweet and Stay Sweet!

Fall Harvest and Trick or Treat Grocery List

Grocery List

Harvest Cookie Muffins
Makes 1 dozen
1/2 package of peanut butter cookie dough
1/4 cup butterscotch chips
1/4 cup chocolate chips
1/4 cup shredded coconut
Pam spray

Apples: Caramel-Walnut
14 ounces of Kraft caramels, melt as directed on the package
1 apple
1 small package of walnuts, chopped

White Chocolate Apple-Coconut
1 apple
2 blocks white chocolate, melted
1 cup coconut

Goblin Millionaires
melted caramel
chopped walnuts
melted white chocolate bar

Harvest Trail Mix
8.5 ounces sesame nut mix
3.75 ounces sunflower seeds
9 ounces raisins
5 ounces butterscotch chips
5 ounces chocolate chips
5 ounces candy corn

Vegetable Soup
1 - 28 ounces crushed tomatoes
1 baking potato
1 cup frozen corn
1 cup frozen green beans
1/2 cup chopped onion
1 cup sliced carrots
1 cup purple hull peas
1 cup sliced okra
salt and pepper

Harvest Chicken and Vegetables
2 skinless, boneless chicken breast
1 butternut squash
small potatoes
1/3 cup olive oil
1 bunch asparagus
1 cup green beans
1/4 cup Parmesan cheese
salt and pepper
Rosemary, fresh

Herb Chicken
1 whole chicken
olive oil
basil, dried
thyme, dried
oregano, dried
parsley, dried
paprika
Goya-Adobo
black pepper
minced garlic
green beans, fresh
onion
mushrooms
baby potatoes

You are in for some treats this week; plus a funny mishap. We have sweet treats for your trick or treaters, and healthy harvest meals. Be sure to come back.


Be Sweet and Stay Sweet!

Red Beans and Rice

Red Beans and Rice
1 pound dry red beans, soaked
1 onion, chopped
1 bell pepper, chopped
3 sticks celery, chopped
2 tablespoon minced garlic
14 ounce Andouille sausage
1 1/2 tablespoon Cajun seasoning, I used Punch Ya Daddy's
1 teaspoon Louisiana Hot Sauce
4 strips of  smoked bacon, fried and reserve your bacon grease
2 teaspoon thyme
1 1/2 tablespoons kosher salt
2 tablespoons black pepper
4 bay leaves
2 cups cooked rice
3 green onions, chopped (for garnish)

Cook beans as directed on package. Fry bacon and add to beans, reserve your grease.  Saute onion, celery, bell pepper, and garlic in bacon grease. This just adds a little more flavor.

Add vegetables to beans. Slice your sausage.

Saute sausage in same pan until browned.

Mix in with beans, and add your seasonings. Cook on simmer for 45 minutes to 1 hour. 

Stir in rice, and garnish with green onions.

P.S. be sure to take your bay leaf out before serving.

Tomorrow is Fall Harvest and Trick or Treat Grocery List, be sure to come back for your treats.

Be Sweet and Stay Sweet!