Stuffed Peppers with wild rice and acorn squash!

All I can say is yum! After looking at my dinner menu for tonight I went off track. Sloppy Joes just didn't sound good even thought I have a killer recipe...(that one will come soon)...looking in my fridge I saw I had 3 beautiful green peppers just waiting to be eaten and in our house they are like candy yes my kids are that strange they eat vegetables! I am such a proud Momma! Anyways I found all the great and yummy things to stuff and shove into these gorgeous peppers and serve them with so here you go. ENJOY!

1lb ground turkey (can use ground beef)
3 large green peppers
2 hand fulls of Italian bread crumbs
1/2 c cottage cheese
1/2 c feda cheese
1 15oz can stewed tomatoes
salt,pepper to taste
1tsp basil
1/2tsp oregano

mix seasonings, turkey, cheeses and bread crumbs until blended. stuff into peppers and top with tomatoes.
bake at 375 four 45 to 55 min or until meat is cooked threw!
Serve up with Wild Rice and Acorn Squash...

Acorn Squash...
1 acorn squash sliced in half
place 1/2c water in bottom of baking dish. sprinkle squash with sea salt pepper and drizzle with honey. cook squash in 375 over for 30 min or until desired softness.

Wild Rice....
hahaha I cheated on this one. I use rice a Ronni...oops but i added a few onions and garlic to it!!

wHITe RockY rOAd

So you know those days were you just want to curl up and enjoy a warm bubble bath with a bowl of rocky road and a great book? but then you find that the bath is taken over by your husband in the shower and you have already polished off the last bit of rocky road so you have to settle on the sofa with the famous snuggie and a lame tv show you have seen over and over again........well that's how my night went last night and well to my surprise i was out of my ice cream but i compromised and made my own and yes no pictures i ended up polishing off the bowl before i could even think of taking one.

WHITE ROCKY ROAD!

1c chocolate chips
1c nuts (i used almonds and walnuts)
1c mini marshmallows
butter
3 scoops vanilla ice cream (heck use four who's counting?)

melt chocolate chips in microwave. stirring form time to time. Add nuts to melted chips and mix. set a side.
melt marshmallows with a little butter (i didn't measure the butter but who cares its melted with marshmallows for Pete sake!)

scoop ice cream into bowl. drizzle with marshmallows. cover with nuts and whip cream!!
HELLO YUMMY!

diNNer 2nite!

Yummy ToMaToE soup with crusty french bread!
(this soup is adapt id form Picky Palate)

BREAD
1 1/2 c warm water
1 1/2 t salt
4 c bread flour
2 1/4 t yeast

dissolve yeast in warm water. add remaining ingredients. mix well with wooden spoon or mixer with dough attachment.
cover and let rise until doubled. FOLD down (do not punch)
separate dough into two equal parts. shape into logs (french bread shape) make small slits on top of each loaf. place on a stone that is sprinkled with corn meal. cover and let rise until doubled.
Bake in PREHEATED over 375 until golden brown or sounds hollow when tapped on. Brush with melted butter or olive oil. Cut and serve!

SOUP

1 20oz can of spaghetti sauce
1 15 oz can diced tomatoes (i used garlic basil flavored ones)
2 c half and half
1 small onion
1 lb sweet Italian sausage

brown sausage,when almost done add chopped onion mix well. add your tomatoes and sauce. stir and slowly add your half and half. heat until warm. SERVE AND ENJOY!

Banana Coconut Cream CAKE!

Super Yummy cake topped with toasted coconuts and almonds! cant go wrong with this one.
Sorry no pic of this one. Lost it someplace and cant find it which means i more than likely deleted it off my camera...hahaha

1 white box cake mix
plus ingredients to make the cake

16 oz heavy whipping cream (can use cool whip but home made is so much better)
1tsp coconut extract (vanilla is fine if that's all you have don't run to the store on extract run if you don't need to)
2T powder sugar

2 c coconut
1/2 c whole almonds

1 box banana pudding
plus milk to make pudding

make cake as directed on box. fill into two round cake pans and bake as directed.
prepare pudding as directed for NORMAL pudding. set aside in FRIDGE until cake is cooled.

chop almonds and toast with coconut. set aside.

whip heavy whipping cream on high with extract and powder sugar until stiff peaks form. set aside in fridge.

place cake on serving platter. gently fold in 1/2 cup whip cream. spread 1/2 mixture on one cake (top half) place the other cake on top of the cake. top the cake with the reaming pudding mixture. spread the reaming whip cream on sides and pipe some along the top edge (this will look pretty but help hold the almonds and coconut in)
in center of pudding mixture sprinkle with your coconut and almond mixture.

ENJOY!!