Taco Stuffed Peppers

(6 Sisters Stuff)


4 red bell peppers
1 pound lean ground beef (I used turkey)
1/2 cup cooked rice (I did brown rice)
10 oz RoTel Diced tomatoes with green chiles, drained
1.25 oz taco seasoning
1 cup shredded cheese

Wash peppers and remove tops. Remove all seeds and membranes from the inside. Place peppers in large pot and fill with water, bring to boil then remove from heat and let sit for 5 min. Remove peppers from water and set aside. In large pan brown beef or turkey, drain fat. Add rice, RoTel, and taco seasoning to the meat. Mix until combined. Place peppers in 8x8 dish and fill with meat mixture. Top with cheese bake at 350 for 30 min or until peppers are soft and cheese is melted.

Cranberry Cake

Anji Heiner (Heiner christmas party)

3 eggs
2 cups sugar
3/4 cup butter or margarine softened
1 tsp almond extract
2 cups flour
2 1/2 cups fresh or frozen cranberries thawed
2/3 cup chopped pecans
whipped cream (optional)

In a mixing bowl beat eggs with sugar until slightly thickened and light in color about 5 min. Add butter and extract beat 2 min. Stir in flour just until combined. Sit in the cranberries and pecans. Spread in greased 9x13. Bake 350 for 45-50min. Serve with whipped cream if desired.

Top Ramen Salad

Anji Heiner (Bear Lake Salad)

2 pkg top ramen noodles (chicken flavor)
3 chicken breasts cooked and cubed
1 small head of cabbage shredded (can use 2 pre packaged cabbage with carrots and red cabbage already shredded)
1 bunch of green onions chopped
3 T sesame seeds (toasted)
1/2 cup sliced almonds (toasted)

Dressing:
2 top ramen noodle packets
5 T lemon juice
9 T oil (1/2 cup plus 1 T)
9 drops sesame oil (can add more)
4 T sugar
1 tsp salt
1 1/2 tsp pepper

Mix and set aside till ready to toss salad

Mix cabbage with onions cubed chicken and dressing mixture. This can be done a day ahead of time. About 3 hours before serving salad mix in the noodles, toasted sesame seeds, toasted almonds and toss to coat!

Spinach Salad

From Tabitha Jakes girlfriend

Dressing:
1 cup canola oil or Avacado oil
1/4 cup apple cider vinager
1/2 cup sugar
1/2 tsp paprika
1 tsp dry mustard
1 T garlic minced (less if real garlic bulb)

Blend everything and put in fridge for at least an hour.

Salad:
Nuts- 1 cup nuts, place in pan and add 1/4 cup butter and 1/2 cup sugar. Heat and stir, removed from heat and keep stirring until cool.
2 Bags spinach
craisins
feta cheese
bacon pieces
tomatoes

*Dress salad right before eating then add nuts!

Frozen Peach Pie Filling

Judy Stanfield

9 pounds fresh peaches
2 tsp fruit fresh
3 1/2 cups sugar
1/2 cup plus 2 T quick cooking tapioca
1/4 cup lemon juice
1 tsp salt
1/2 stick (4T) butter
1 tsp cinnamon or nutmeg


To peel the peaches first bring a pot of water to a boil. Using a paring knife score the peaces with an x into the skins only. Gently drop the peaches in the boiling water for approx 30 sec to one min. Using slotted spoon remove and place in ice water for a min. The skins should slip off easily. If not place back in boiling water for another 30sec.

Slice the peaches and put them in a bowl. Sprinkle fruit fresh and sugar and stir into peaches. Stir in remaining ingred and mix well.

Line 4 pie pans with heavy foil or freezer paper placing a piece of plastic wrap over foil. Put 4-5 cups filling in each pan. Loosely fold wrapping around pie and freeze until firm. When filling is solid remove from pans and wrap tightly. Return to freezer until ready to use.

On pie baking day for each pie simply place frozen filling in pie shell and add 1/2 stick of butter and sprinkle with cinnamon or nutmeg, Top pie with an additional pastry crust seal well and bake for 60 min in 375 oven.

*Needs to sit after baking to cool and set up!
*