Wednesday, September 17, 2008

{stuffed green peppers, casserole-style}

A friend shared this recipe with me several years ago, when we were making freezer meals in preparation for her new baby. It has great flavor, and is the perfect alternative to individually-stuffed peppers.


2 large sweet peppers
dash salt
1/3 lb. bulk pork sausage
1/3 c. chopped onion
1-14.5 oz. can diced tomatoes
1 1/2 c. water
1 c. long grain rice
1 T. Worcestershire sauce
1/2 tsp. dried basil or dried oregano, crushed
1/2 c. shredded cheese

In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, W sauce, basil or oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15-18 minutes or until rice is tender. Stir in 1/4 c. of the cheese. Chop up peppers into bite-size pieces and layer in bottom of a 2 quart square baking dish. Layer rice mixture on top, then sprinkle with remaining cheese. Bake in a 375 degree oven 15 minutes, or until heated through and cheese is bubbly.

{chocolate chip toffee bars}

This recipe is hands down my favorite bar recipe. They are rich and delicious, plus easy to make!


2 1/3 c. flour
2/3 c. brown sugar
2 c. chocolate chips
1-14 oz. can sweetened condensed milk
3/4 c. butter
1 egg, slightly beaten
1 c. coarsely chopped nuts (pecans or walnuts)
1 3/4 c. toffee bits (10 oz.)

Preheat oven to 350 degrees. In a large bowl mix the flour and sugar together. Cut in butter until the mixture is coarse crumbs, Add beaten egg and mix well. Stir in 1 1/2 c. chocolate chips and nuts. Reserve 1 1/2 c. of that mixture. Press the rest into a greased 9x13 pan. Bake for 10 minutes. Pour the sweetened condensed milk over the top in an even layer. Top with 1 1/2 c. toffee bits. Sprinkle reserved crumb mixture on top, followed by the remaining chocolate chips. Bake 25-30 minutes or until golden brown. Sprinkle remaining toffee bits on top, the cool completely before cutting into bars.

p.s. I'm hoping to make these in the next day or two, so I should be able to update with pictures!