Stuffed Riceless Peppers

Because we live in northern Michigan and venison is so popular I have made up several recipes using it. My family loves venison. I am sure you could switch it with any meat your family enjoys. 

Ingredients:

1 pound sausage (I use venison/pork sausage), browned

Salt and pepper for browning sausage

2 Bell Peppers

Olive Oil

1 can diced tomatoes, drained (I use Ro-Tel Diced Tomatoes with Green Chilies)

1 can corn (I use southern style), drained

1 can black bean (drained and washed)

1 8oz can black olives

1 1/2 to 2 cup(s) thick cut parmesan cheese

Sour Cream (optional garnish)

Preparation:

Preheat the oven to 350°F and coat a shallow baking pan with nonstick spray.

I cut peppers in half rather than bowl cut but both ways work. Bake flesh or inside side up sprinked with olive oil for 15 mins. 

While peppers are baking aka softening up; work on making filling.  

Filling: 

Mix browned sausage, tomatoes, corn, black beans and olives in skillet on med heat for 10 to 15 mins while peppers are baking. 

Fill and Bake:

Pull peppers out of oven top/fill peppers with mixture. Adding cheese as you go leaving some to top the peppers before baking. You will have more filling then peppers; I fill dish up all around the peppers. The filling is the best part so bake it all up. 

Bake for an additional 10 to 15 minutes, or until the peppers are tender when pierced with a knife and the cheese is melted and golden. Top with sour cream and enjoy. 

Makes 2 servings (2 halves each or 1 whole pepper) I eat one half with loads of the extra filling topped with sour cream and I like some heat so some franks on top. 

Easy Cheesy Baked Tortellini

Photo credit: https://www.instrupix.com

Easy Cheese Baked Tortellini 

Ingredients

• 1 (20oz) container of refrigerated or frozen cheese tortellini
• 1 lb ground beef
• 1 (24oz) jar of pasta sauce
• 8 (ounces) cream cheese (cubed)
• 1-2 cups shredded mozzarella cheese
• 1/2 cup grated or shredded parmesan
• seasoning to taste

Instructions

1. Cook the pasta a la dente according to the package directions; drain and set aside.

2. Preheat your oven to 350 degrees and grease a 9x13 baking dish.

3. In a large skillet, brown the ground beef with the seasoning of your choice (I use salt, garlic powder, pepper & Italian seasoning).

4. Remove the excess grease from the browned beef and then stir in your tomato sauce and cream cheese. Simmer for a few minutes until the sauce is well incorporated.

5. Gently toss your cooked tortellini in with the sauce mixture and then pour it into your casserole dish; Sprinkle with shredded mozzarella and parmesan.

6. Bake uncovered in the center rack of your oven for about 20 minutes. Switch the oven to broil and continue baking for an additional 2-3 minutes or until the cheese starts to brown.

7. Enjoy with garlic bread, salad and/or veggies!

I can't take credit. Pinterest find and so worth pinning. 

Caramel Carrot Poke Cake

Ingredients

Cake

• 1 box carrot cake mix (make as directed) plus box required ingredients.

Filling

• 1 - 12 oz jar Smucker's® Simple Delight™ Salted Caramel Topping
• 1 - 14 oz can sweetened condensed milk

Frosting

• 1 package (8 oz) cream cheese, softened
• 1/4 cup butter, softened
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar

Steps

• Bake cake mix as directed.

• Mix filing ingredients together until well mixed.

• As soon as cake is out of oven poke holes all over it. I used a fork but found I wanted a few bigger holes so using a straw I added a few. While cake is still warm, evenly pour and spread 1/2 cup caramel sauce over cake slowly, working back and forth to fill holes. Pausing allowing time to soak into holes. Refrigerate 2 hours.

• When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.

• Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.