Purple Cabbage

German Red Cabbage

Made: July 20, 2013

Ingredients
- 2 tablespoons butter
- 5 cups shredded red cabbage
- 1 cup sliced green apples
- 1/3 cup apple cider vinegar
- 3 tablespoons water
- 1/4 cup white sugar
- 2 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cloves

Directions
- Place butter, cabbage, apples, and sugar into a large pot
- Pour in the vinegar and water, and season with salt, pepper and clove
- Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the cabbage is tender for 1 1/2 - 2 hours

I used 1 apple (with the skin still on) and about 1/2 a head of cabbage. It's really sweet and juicy.

(Recipe used: allrecipes.com)

Asian Rice

Fried Rice

Made: July 14, 2013

Ingredients
- 3 cups cooked white rice
- 3 tablespoons sesame oil
- 1 cup frozen peas (thawed)
- 1 small onion, chopped
- 1 teaspoon minced garlic
- 2 eggs, slightly beaten
- 1/4 cup soy sauce

Directions
- On medium high heat, heat the oil in a large skillet (or wok)
- Add the peas, onion and garlic
- Stir fry until tender
- Lower the heat to medium low and push the mixture off to one side
- Pour your eggs on the other side and stir fry until scrambled
- Add the rice and the soy sauce
- Blend together
- Stir fry until thoroughly heated

I thought 3 tablespoons was a lot of the sesame oil, but it complemented the soy sauce just right. I always have trouble with the eggs as they always run into whatever else I'm cooking in the pan, but overall it came out nice. I'll have to tweak it to see how I could get the rice drier and not so mushy though.

(Recipe used: found on facebook)

Rice & Beans

Salsa, Black Bean, and Rice Salad

Made: March 14, 2013

Ingredients
- 2 cups cooked long grain rice, chilled
- 1 can black beans, rinsed and drained
- 2 cups chopped tomatoes
- 1 cup chopped yellow or red sweet pepper
- 1 cup frozen whole kernel corn, thawed
- 2 green onions, thinly sliced
- 2 tablespoons snipped fresh cilantro
- 1 cup bottled picante sauce or salsa
- 4 ounces Monterey Jack cheese with jalapeno chile peppers, cut into 1/4-inch cubes (optional)
- Lettuce leaves
- 1/2 cup fat-free or reduced-fat sour cream

Directions
- In large bowl, stir together chilled rice, beans, tomatoes, sweet pepper, corn, onions, and cilantro; add picante sauce or salsa
- Toss to coat
- Stir in cheese, if using
- Line six salad bowls or plates with lettuce leaves
- Top with rice mixture
- Serve with sour cream

I made this with a couple exceptions. (When don't I?) I didn't add in the cilantro or green peppers and I used cheese without the jalapeno chile peppers in it. But I did love the flavor the chili and sour cream gave the mixture. I made mine more like a layered salad. I had my lettuce (strips) on the bottom and then I added the rice. Next came the mixture and then I topped it with the cheese (cheddar and Mozzarella). I really liked this for there not including a main protein.

(Recipe used: Better Homes & Gardens)

Deviled Eggs How To

Traditional Deviled Eggs

Made: March 4, 2013

Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise

- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard
- 2 teaspoon lemon juice or vinegar
- 1/3 teaspoon pepper
- 1/2 teaspoon salt

My Fool-Proof way to make Hard Boiled Eggs
- Place eggs into pot
- Fill with cold tap water until eggs are under water (about an inch over eggs)
- Bring to boil
- Once the water is at a rapid boil, begin the timer; 9 minutes
- After the 9 minutes is up, place pot (with eggs and water) in sink
- Run cold tap water into pot and eggs until water is cool

Directions
- Slice your eggs vertically (long sided)
- Remove yolks into a medium-sized bowl for your filling, place your egg whites in carry case/plate
- Mix together the egg yolks, mayonnaise, mustard, lemon juice, Worcestershire sauce, salt and pepper until blended and smooth
- Fill the centers of the eggs with your filling

I'm not fancy, I don't pipe my filling in. I just spoon it and move on. You may adjust the recipe to make more than 12 deviled eggs or to adjust the filling according to your taste. If you want more bite, mustard (you can also use Dijon). If you're more for mild, mayo is for you. There are other variations and fancier versions of Deviled Eggs, but we usually just go for the traditional route.

Baked Asparagus

Parmesan Roasted Asparagus with Cod Cake

Made: March 1, 2013

Ingredients
- 1 pound fresh asparagus, trimmed
- 3 tablespoons olive oil
- 1/3 cup shredded Parmesan Cheese
- 1 teaspoon lemon-pepper seasoning
- 1/4 teaspoon salt

Directions
- Place asparagus in an un-greased baking pan
- Drizzle with oil, toss to coat
- Sprinkle with cheese, lemon pepper and salt
- Bake at 400 F for 20-25 minutes or until tender, stirring occasionally

I didn't make the Cod Cake; we bought them from our local church. But I baked mine along with the asparagus (about 5 per person, so 15 stalks altogether) for 25 minutes at 400 F. I put Old Bay and some butter on top of my cake. Asparagus were cooked as to the recipe recommendations. Everything came out yummy :)

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Buttered rice with Fish

Parleyed Rice Pilaf + Marinated Cod

Made: February 23, 2013

Ingredients
- 2 cups water
- 1/3 cup dried minced onion
- 4 teaspoons butter
- 2 teaspoons chicken bouillon granules
- 2 cups instant rice
- 1/4 cup minced fresh parsley

Directions
- In a small saucepan, bring the water, onion, butter and bouillon to a boil
- Stir in rice and parsley
- Remove from heat
- Cover and let stand for 5 minutes
- Fluff with fork

I only had bullion cubes; so I used two for this recipe. I paired this with marinated Cod filets (the marinate was a ginger soy sauce) instead of the pairing recipe from our book. Since they were pre-marinated, I wanted to find a suitable side to match.

If interested in the fish recipe: read on below! (I cooked the fish as directed for time estimation, but I did not make the sauce)

Asian Snapper with Capers
Ingredients
- 4 red snapper fillets (6 oz each)
- 4 1/2 teaspoons Mongolian Fire oil or Sesame oil
- 1/4 cup apple jelly
- 3 tablespoons ketchup
- 2 tablespoons capers, drained
- 1 tablespoon lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon grated fresh ginger-root

Directions
- In a large skillet, cook fillets in oil over medium heat for 3-5 minutes on each side or until fish flakes easily with a fork
- Remove from pan and keep warm
- Stir the jelly, ketchup, capers, lemon juice, soy sauce and ginger into the skillet
- Cook and stir for 2-3 minutes or until slightly thickened
- Serve with red snapper

(Recipe used: Taste of Home Quick Cooking Annual Recipes 2013)

Pizza Puffs

Cheese-Crusted Pizza Pot Pies

Made: January 19, 2013

Ingredients
- 1 package (12oz) pork sausage or 3/4 pound ground beef
- 2/3 cup chopped onion
- 2/3 cup finely chopped carrots
- 1/2 cup chipped fren bell pepper
- 3 cloves garlic, finely chopped
- 1 1/4 cups marinara sauce
- 2/3 cup sliced pepperoni
- 1/3 cup chopped pimiento-stuffed green olives
- 1 cup shredded Italian cheese blend
- 1 cup Pillsbury refrigerated thin pizza crust
- 8 slices Mozzarella cheese

Directions
- Heat oven to 450 F
- In a skillet, cook sausage, onion, carrots, bell pepper, and garlic over medium heat, until meat is no longer pink, drain
- Stir in marinara sauce, pepperoni and olives
- Simmer for 3-5 minutes or until thickened
- Remove from heat
- Stir in cheese blend
- Spray bottoms, sides and rims of 4 individual baking dishes (10oz ramekins) with cooking spray
- Spoon meat mixture into dishes
- Place on baking pan
- Unroll dough on large cutting board
- Cut in half lengthwise, then cut in half crosswise
- Place 1 dough piece over meat mixture in each dish, overlapping rims
- Top ech pot pie wiht 2 slices cheese, overlapping slightly
- Bake 16-20 minutes or until crust is brown

I did things a little differently. I opted against the carrots and chose for black olives instead. I also used shredded Mozzarella cheese to top the dough and used a Mexican blend. I also mixed meat; we had some leftover celery sausage so I used that and ground beef making enough meat for 6 servings and even some for a mini-flatbread pizza.

(Recipe used: Pillsbury Annual Recipes 2013)

Quesadilla Mishap

Chicken Veggie Quesadillas

Made: January 16, 2013

Ingredients
- 2 tablespoons canola oil
- 1 red bell pepper, chopped
- 1 tomato, chopped
- 2 cups chopped cooked chicken
- 1 package frozen corn, thawed and drained
- 6 green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 8 flour tortillas (8in)
- 1/4 cup salsa
- 1/4 cup sour cream

Directions
- Heat the canola oil in a large nonstick skillet over medium heat
- Saute the bell pepper in the hot oil, stirring continually until tender, about 3 minutes
- Combine the bell pepper, tomato, chicken, corn and green onion in a large bowl
- Add in the salt & pepper and mix well
- Mix the Jack cheese and the Cheddar cheese in a small bowl
- Wipe out the skillet you used for the bell pepper with a paper towel, then heat
- Place a tortilla in the pan and spread on a quarter of the chicken mixture
- Sprinkle with a quarter of the cheese mixture
- Top with another tortilla
- Cook for 2 minutes
- Turn over and cook for 2 more minutes or until browned
- Set aside and repeat with the rest of the tortillas
- Cut each one into 4 wedges
- Serve with the salsa and sour cream

I had quite a bit of an issue with trying to turn the quesadilla over in the skillet.

So after this fiasco, I put them in the oven. I set the oven to 375 F and prepared them like normal. I let them bake (without flipping) for 15 minutes. Much better!

(Recipe used: Cooking my way)

Soupy Noodles

Tomato-Tortellini Soup

Made: January 9, 2013

Ingredients
- 2 14oz cans reduced-sodium chicken broth or vegetable broth
- 1 9oz package refrigerated tortellini
- 1/2 8oz tub cream cheese spread with chive and onion
- 1 can condensed tomato or tomato bisque soup
- Snipped fresh chives (optional)

Directions
- In a medium saucepan, bring broth to boiling
- Add tortellini; reduce heat
- Simmer, uncovered, for 5 minutes
- In a bowl, whisk 1/3 cup of the hot broth into the cream cheese spread until smooth
- Return all to saucepan along with tomato soup; heat through
- Sprinkle with chives before serving (optional)

I only used 1 14oz can (or rather, 14oz) of reduced sodium chicken broth for this since I only needed two servings. I kept the rest the same though, minus the fresh chives. I needed a quick and simple recipe for the refrigerated tortellini we had leftover.

(Recipe used: Better Homes & Gardens)

Soup & Veggies

Minestrone Soup

Made: January 3, 2013

Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 1 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Kosher salt and freshly ground pepper
- 1 28-ounce can no-salt-added diced tomatoes
- 1 14-ounce can crushed tomatoes
- 6 cups low-sodium chicken broth
- 1 15-ounce can low-sodium kidney beans, drained and rinsed
- 1 cup elbow pasta
- 1/3 cup finely grated Parmesan cheese

Directions
Heat the olive oil in a large pot over medium-high heat
Add the onion and cook until translucent, about 4 minutes
Add the garlic and cook 30 seconds
Add the celery and carrot and cook until they begin to soften, about 5 minutes
Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes
Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil
Reduce the heat to medium low and simmer 10 minutes
Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes
Ladle into bowls and top with the Parmesan

I used black beans instead of kidney beans. The noodles sucked up a lot of the broth, so I might have to add more later on. But overall, I really enjoyed this!

(Recipe used: Food Network)

Cheesy Oven Noodles

Creamy Macaroni and Cheese

Made: December 25, 2012

Ingredients
- 16 ounces dried elbow macaroni (4 cups)
- 1 cup shredded sharp cheddar cheese (8 ounces)
- 8 oz pasteurized prepared cheese product, cut up
- 1/4 cup butter, cut up
- 3 eggs, lightly beaten
- 1 can (12oz) evaporated milk
- 1 can (10 3/4oz) condensed cheddar cheese soup or 1 cup process cheese dip
- 1/4 teaspoon ground white pepper

Directions
- Preheat oven to 325 F
- Cook macaroni according to package directions
- Meanwhile, let the cheeses and butter stand at room temperature
- Drain macaroni; transfer to a very large bowl
- Add 1 1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine, set aside
- In a medium bowl whisk together the eggs, milk, cheese soup, and pepper until smooth
- Stir egg mixture into macaroni mixture
- Spoon macaroni mixture into a 3-quart baking dish
- Cover and bake for 25 minutes
- Uncover and stir well
- Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese
- Bake, uncovered, for 15 to 20 minutes more or until cheese melts

I used Velveeta for the pasteurized prepared cheese product (2 4oz blocks) cur into small squares and I also added some bread crumb topping on top during the 2nd cheese topping for the uncovered cooking segment for some crunch.

(Recipe used: Better Homes and Gardens)

Corny Soup

Velvety Corn Soup

Made: December 2, 2012

Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3 green onions, finely chopped
- 1 1/2 cups water
- 2 15oz cans cream style corn
- 1 1/2 cups half & half
- 4 teaspoons chicken bouillon granules
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon paprika

Directions
- Melt the butter in a large saucepan over medium-high heat
- Stir in the flour
- Cook, stirring continually for 1 minute, or until smooth & bubbly
- Add the green onions to the flour mixture
- Cook, stirring continually, for 1 minut
- Sit in 1 1/2 cups water
- Bring to boil, stirring occasionally
- Boil the mixture, stirring continually, for 1 minut
- Stir in the corn, half & half and bouillon granules
- Bring to a boil, stirring frequently
- Stir in the salt and pepper
- Ladle into soup bowls
- Sprinkle with paprika

I used what I had available. So no green onions and I used bouillon cubes (2) instead of granules. I don't care for paprika, but the soup itself had enough seasoning. I also used about 1/2 cup milk to top off the half & half since I ran out.

(Recipe used: My way cooking)

Rising of the Corn

Corn Souffle

Made: September 29, 2012

Ingredients
- 2 tablespoons butter
- 1 8oz package cream cheese, cubed
- 1 can whole kernel corn, drained
- 1 can cream-style corn
- 1 package corn muffin mix
- 2 eggs, beaten
- 1 cup shredded cheddar cheese

Directions
- Heat oven to 350 F
- Microwave butter in medium microwavable bowl on high 30 seconds or until melted
- Stir in cream cheese
- Microwave 15 seconds or until cream cheese is softened
- Stir until cream cheese is completely melted and mixture is well blinded
- Add corns, muffin mix & eggs; mix well
- Pour into a 13x9in greased pan
- Top with cheddar
- Bake 40 minutes or until golden brown
- Cool slightly

I accidentally melted my cream cheese, but it made it easier to mix with the butter. Overall, I really enjoyed this dish!

(Recipe used: Kraft Quick & Simple Sides)

Luck O' the Irish Potatoes

"Irish" potatoes

Made: March 17, 2012

Ingredients

- Potatoes (6-8)
- Creamed Spinach
- 1 tablespoon butter

Directions

- Peel potatoes and cut into chunks
- Put potatoes in pot and cover with water
- Boil potatoes until tender enough to mash
- Drain and mash potatoes
- Add in creamed spinach and butter
- Mix until spinach is throughout potatoes and butter is melted

I found something similar online with no recipe, so I played this one by ear. I didn't use Kale, I prefer Spinach as my green of choice. I used little red potatoes and cooked 8 of them for this batch. Overall, it was pretty yummy. :) The creamed spinach made the potatoes moist; although Rob said it needed some salt and pepper. :x

Stuffin' chicken

Chicken and stuffing casserole

Made: January 26, 2012

Ingredients
- 2 cups herb-seasoned stuffing mix, divided
- 2 tablespoons butter, melted
- 4 cups frozen mixed vegetables, thawed, well drained
- 2 cups shredded or cubed cooked chicken or turkey
- 2 1/2 cups low-sodium chicken broth
- 4 large eggs

Directions
- Preheat oven to 400F
- Coat a shallow baking dish with cooking spray
- Mix 2 tablespoons stuffing with melted butter in a small bowl, set aside
- Combine remaining stuffing mix with vegetables and chicken in a large bowl
- Spread mixture in even layer prepared baking dish
- Beat broth and eggs until blended
- Pour over chicken and stuffing
- Sprinkle with reserved buttered crumbs
- Bake until bubbly, 25-30 minutes

I had a couple of concerns. It's a bit under-seasoned and gets a bit dry. Even though I added more than the recommended broth since I used more stuffing mix than just two cups worth. However, the taste overall was pretty good! So next time, I'll be making the adjustments. And putting foil over top as well; the top stuffing mix got a little on the crispy side as well.

Recipe used: Easy to bake, easy to make

Cheesy Crescents

Ham & cheese turnovers

Made: January 22, 2012

Ingredients:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 8 thin slices cooked ham (8 oz)
- 4 thin slices Cheddar cheese (4 oz), each cut into 4 strips

Directions:
- Heat oven to 350 F
- Separate dough into 8 triangles
- Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham
- Fold in edges of ham to match shape of dough triangle
- Roll up each crescent, ending at tip of triangle
- Place with tips down on un-greased cookie sheet
- Bake 15 to 19 minutes or until golden brown
- Immediately remove from cookie sheet; serve warm

I did mine slightly different as I loooooooooooove cheese. I used a whole piece instead of cutting them in half. The extra cheese made it so gooey with the ham. YUM!

(Recipe from: Pillsbury)

Sweet Stuffing

Apple-Cranberry Stuffing

Made: November 24, 2011

Ingredients
- 1 stick butter
- 2 cups diced onion
- 2 cups diced celery
- 2 cups diced apple
- 2 cups dried cranberries
- 1 tablespoon sage
- 1 tablespoon thyme
- 3 cups turkey stock
- 2 eggs
- 1/4 cup parsley
- 2 cups cubed stuffing
- salt
- pepper
- spreadable butter

Directions
- Preheat oven to 375 F
- Melt butter in a large skillet over medium heat
- Add onions, celery, apple & dried cranberry, sage, time, salt & pepper
- Cook for 5 minutes
- Add broth and bring to a simmer
- Beat eggs with parsley in large bowl; add in stuffing.
- Pour vegetable mixture over top and toss/mix.
- Transfer to buttered baking dish & dot with butter
- Cover and bake for 30 minutes, uncover and bake 30 more minutes until golden.

The only difference I did was to exclude the onions. :D Everyone enjoyed this one so much, I didn't have any leftovers :(

 I did have to cook this one backwards. I put the stuffing in the pan with the veggies as my bowl wasn't big enough to hold everything. But I feel like I could mix it easier that way too :)

(Recipe from: Food Network)

All mixed up soups

"Kimmi's Chicken Tortilla Soup"

Made: January 17, 2011

I mixed up two recipes; so I'll post both and you can make it how you see fit :)

"Chicken Tortilla Soup"

Ingredients:

-  1 pound skinless chicken breasts
- 1 medium onion, finely chopped (1/2 cup)
- 1 can (10 oz) diced tomatoes with green chiles, undrained
- 1 can (10 oz) Old El Paso® mild enchilada sauce
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
- 1 cup Green Giant® Valley Fresh Steamers™ Extra Sweet Niblets® frozen corn (from 12-oz bag), thawed
- 3 teaspoons dried minced garlic
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 4 soft corn tortillas (5 to 6 inch), cut into 1-inch strips

Directions:

- Spray 3 1/2- to 4-quart slow cooker with cooking spray.
- Place chicken in slow cooker.
- Add all remaining ingredients.
- Cover; cook on low heat setting 6 to 7 hours.
- Remove chicken; shred with 2 forks.
- Return to slow cooker; stir well to blend

 "Slow Cooker Chicken Tortilla Soup"

Ingredients:

- 6 boneless skinless chicken thighs (1 1/4 lb)
- 1 medium onion, chopped (1/2 cup)
- 3 (6-inch) corn tortillas, cut into 1-inch pieces
- 1 1/2 cups Green Giant® Niblets® frozen whole kernel corn, thawed
- 1 can (15 oz) chick peas or garbanzo beans, drained, rinsed
- 1 can (4.5 oz) Old El Paso® chopped green chiles
- 3/4 cup salsa verde
- 2 cans (14 oz each) chicken broth
- 1 teaspoon dried oregano leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground red pepper (cayenne)
- 2 tomatoes, seeded, chopped
- Chopped fresh cilantro leaves, if desired

Directions:

- In 3- to 4-quart slow cooker, mix all ingredients except tomatoes and cilantro.
- Cover; cook on Low heat setting 5 to 7 hours or until juice of chicken is clear when center of thickest part is cut
- Stir to break up chicken thighs.
- Stir in tomatoes before serving.
- Garnish with cilantro. 

"Kimmi's Chicken Tortilla Soup"

Ingredients:

- 2 boneless skinless chicken breasts
- 1/4 cup of chopped onion (I used a red onion since we still had one)
- 1 can (10oz) diced tomatoes with green chiles, undrained
- 1 can (10oz) El Paso® mild enchilada sauce
- 1 3/4 cups of chicken brot
- 1 bag (8oz) frozen whole corn
- 1 can black beans; drained & rinsed
- 2 tablespoons salsa verde
- 1 teaspoon ground red pepper (cayenne)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 large round soft tortilla cut into roughly 1 inch squares

Directions:

- Put everything into the slow cooker
- Use low heat for 5-7 hours (I cooked it roughly 6 hours)
- Mix throughout the cooking time
- Pull out chicken and shred with fork (I did this around hour 5)
- Top with strips of tortilla and cheese

:) I love this soup. It has awesome flavor, nice texture .. but it's not too overly spicy and hot, but does has some kick to it.

Super Bowl Munchies

Pizza in Crescents

Ingredients: 
- Crescent roll dough
- Pizza sauce
- Shredded mozzarella cheese
- Favorite Pizza toppings

Directions:

- Preheat oven to 375°F
- Separate the crescent pieces
- Put pizza sauce on one part of the piece
- Add toppings and cheese
- Fold over and around to make a cute little pouch

** I used Olives for myself, Pepperonis for Rob & Mom just wanted cheese. I had olives ontop of mine so I knew which ones were which :)

My kisses taste like tacos

Ingredients:

- Tortilla shells/taco shells
- Shredded Cheddar cheese or "Taco" cheese
- Lettuce
- Tomatoes
- Sour Cream
- 1lb ground beef
- Taco Seasoning packet

Directions:

- Cook meat until no longer pink; drain
- Add 1 cup water & taco seasoning; cook according to the packet.
- Dice up tomatoes and lettuce
- Make tacos however you  please!

** I had olives on mine. :) (Yea, I love olives <3)

Meatball sliders

 Ingredients:

- 5 Tbsp. canola oil, divided
- 1/2 cup each red bell pepper and red onion,fine dice
- 1 Tbsp. each fresh basil and flat leaf Italian parsley, minced
- 1 tsp. each minced garlic, kosher salt and red chili flakes
- 2 tsp. fresh cracked black pepper
- 25 RITZ Crackers, crushed (about 1 cup)
- 1 1/2 Tbsp. milk
- 1 pound ground beef 80/20
- 1 egg
- 48 RITZ Crackers
- Roasted Red Bell Pepper Aioli
- 12 KRAFT Deli Fresh Provolone Cheese Slices, quartered 

Directions:

Red Bell Pepper Aioli
- IN the bowl of a food processor fitted with steel blade, process 1/2 cup KRAFT Real Mayo Mayonnaise, 1/3 cup chopped roasted red bell pepper and 1 clove garlic, peeled and smashed until thoroughly combined.
- Refrigerate 1 hour.

Meatballs
- In a large nonstick skillet over medium-high heat, heat 2 Tbsp. oil. Add red bell peppers and the red onion. Sauté 4-5 minutes.
- Add the garlic and red chili flakes and cook 1 minute, stirring occasionally. Add the basil, parsley, salt and pepper, stir to combine. Cool.
- Mix cracker crumbs and the milk, set aside.
- In a large bowl, combine the ground beef and the egg. Add the vegetables and the crumb mixture; mix well.
- Form into 1” meatballs. Cover with plastic wrap and press to flatten slightly.
- Heat the remaining oil in same skillet over medium-high heat. Add meatballs in batches and cook until done, turning occasionally. Remove to a paper towel-lined plate.
- Preheat oven to 350°F. Place 48 RITZ on foil-lined baking sheet. Top each with 1 meatball, 1/2 tsp. Roasted Red Bell Pepper Aioli and a piece of cheese. Bake 3-4 minutes or until cheese melts.
- Serve immediately.

**I didn't know I had to make the aioli ahead of time, so I opted it out. Next time, I'm definitely going to try it!

I hope you guys had a yummy spread while you were watching the Super Bowl! (Congrats Packers) <3

Beefy Tomatoes

Stuffed tomatoes

Made: January 25, 2011


I didn't make it exactly as the recipe, mainly since I made Granny's slightly different, and I liked how that way came out. So I stuck with it.

Ingredients:

6-8 medium tomatoes
1 pound ground beef
1 medium onion, chopped
2 teaspoons dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup cooked rice
1/2 cup shredded cheddar cheese
1 egg, lightly beaten

Directions:

- Preheat oven to 350°F
- Cut a thin slice off the top of each tomato and discard & remove the core.
- Carefully scoop out the pulp; reserve 1 cup for later use (leave a nice 1/2 inch shell of the tomato)
- Invert tomatoes onto paper towels to drain.
- In a non-stick skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil.
- Reduce heat and simmer (uncovered) for 10-12 minutes or until the liquid has evaporated.
- Stir in the rice, cheese and egg; heat through.
- Spoon into tomato shells.
- Place shells into 2-quart backing dish coated with non-stick cooking spray.
- Bake, uncovered, for 20-25 minutes or until the tomatoes are heated through.
- Top with shredded cheese


I had bought 2 4-packs of tomatoes, and I was able to fill all 8 with the meat and rice mixture I had made. So that may vary with how much ground beef/rice you use. I tweaked the recipe for my liking.

I had 1/2 cup of uncooked rice, cooked it through and then added it to the beef. I didn't use it all, but enough to see that it was well mixed/spread around all throughout. I also used the pulp of all the tomatoes instead of just 1 cup. I found that it made the beef and rice more flavorful.

Since I was pressed on time for my Granny's single tomato ... instead of baking it in the oven, I put it in the microwave for 30-45 seconds. It seemed to heat it throughout and even made the tomato softer. I liked it better and did that for ours as well. :)
(Recipe used came from Taste of Home)