CROCKPOT WEDNESDAY

I found today's recipe in the current issue of TASTE OF HOME. I love stuffed peppers and have made them with various stuffings including beef and turkey. This recipe has no meat and lots of fiber and of course vitamin C.

SLOW-COOKED STUFFED PEPPERS
4 medium sweet red peppers
1 can (15oz.) black beans, rinsed and drained
1 c. shredded pepper jack cheese
3/4 c. salsa
1 small onion, chopped
1/2 c. frozen corn
1/3 c. uncooked converted long grain rice
1 1/4 tsp. chili powder
1/2 tsp. ground cumin
Reduced fat sour cream, optional

Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder, and cumin; spoon into peppers. Place in a 5 quart slow cooker coated with cooking spray.
Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.

TUESDAY'S TREAT

Today's recipe is another old favorite. I have used it for holiday treats, baby showers, covered dish lunches and just plain old everyday desserts.

MINIATURE CHEESECAKES
2 (8oz.) pkg. cream cheese, softened
2 eggs
2 tsp. vanilla
1/2 c. sugar
1 can cherry pie filling (I use no sugar added)
Vanilla wafers
Beat softened cream cheese, eggs, vanilla, and sugar together for 5 minutes. Put vanilla wafer in cupcake liner, top with mixture and bake at 350 for 10 minutes. Cool. Chill pie filling and cheesecakes for 30 minutes. Top with cherries before serving.

MEATLESS MONDAY

I found today's recipe as I was going through some old recipes and reorganizing. I first tasted it at a faculty covered dish lunch and had to have the recipe. It is a delicious way to fix carrots. It looks good and is great to take for a large group.

CARROT SOUFFLE
3 lbs. baby carrots
1/2 c. butter (melted)
6 large eggs
1/2 c. flour
1 tbsp. baking powder
3 c. sugar (I only use 2 cups ,you could also use Splenda)
1/4 tsp. cinnamon 

Boil carrots until tender (about 1 hour). Drain, mash, mix well all ingredients. Bake at 350 for 1 hour. ENJOY!

THIRSTY THURSDAY

Today's recipe would make a delicious drink for a brunch or a shower. It comes from the current issue of COOKING WITH PAULA DEEN.

TROPICAL PUNCH
1 (46oz.) can pineapple juice, chilled
4 1/2 c. ginger ale, chilled
4 c. orange juice, chilled
1/4 c. fresh lemon juice, chilled
Combine all ingredients in a large pitcher and serve over ice.

CROCKPOT WEDNESDAY

Mac and cheese is a real treat. The "Grands" all love it and it makes a perfect side to serve for a crowd. I remember the time I made this elaborate mac and cheese for a family dinner. We all sat down to eat and none of the kids would eat it. I ended up fixing the microwave mac and cheese for them. Today's recipe is one they will eat. Delicious and easy it will be a comfort food you will fix often.

CREAMY CROCKPOT MACARONI AND CHEESE
2 1/2 c. elbow macaroni, uncooked
4 tbsp. unsalted butter
2 1/2 c. grated medium (or sharp) cheddar cheese
1/2 c. light sour cream
1 (10.75 oz.) can condensed cheddar cheese soup
1 c. skim milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dry mustard
 Par cook macaroni noodles by boiling for 6 minutes. Drain and set aside.
Meanwhile, in a small saucepan, melt butter with cheese. Stir until completely melted. 
Spray the inside of a 4 qt. slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard. Add melted butter and cheese. Mix well.
Stir in cooked macaroni. Cook on low for 2-2 1/2 hours, stirring every 45 minutes(2 times) until the noodles are done and have soaked up a lot of the cheese sauce. Serve as is or as a side dish. 

TUESDAY'S TREAT

I like peanut butter cups and I like cheesecake so it makes perfect sense that when the two are combined in a recipe I have to try it. The fact that it uses a boxed cheesecake makes it quick and easy. That's always a plus in my book.

REESE'S BOTTOM CHEESECAKE
1 box Jello Instant No-Bake Cheesecake mix
Reese's Peanut Butter cups (1 per cheesecake)
1 cup mini chocolate chips
Approximately 1 cup of graham cracker crumbs(use the enclosed bag of crumbs in the cheesecake mix)
paper cupcake liners
cupcake pan
Mix up the cheesecake recipe according to package directions.
Unwrap the Reese's cups and drop one into each cupcake liner. Pour the cheesecake mix onto it.
Chill for 1 hour. Sprinkle with graham cracker crumbs and/or chocolate chips

MEATLESS MONDAY

Kick your regular mac and cheese recipe up a notch by adding healthy veggies-spinach and mushrooms- and using good quality cheese. Today's recipe comes from DELISH.COM.

SPINACH-MUSHROOM MAC AND CHEESE
12 oz. cavatappi or elbow pasta
3 tbsp. unsalted butter
2/3 c. chopped onion
8 oz. sliced, mixed mushrooms, chopped
3 tbsp. all-purpose flour
4 c. milk, warmed
1/4 tsp. cayenne pepper
1 1/2 c. shredded Gruyere cheese
1/4 c. grated Parmesan cheese
2 tbsp. grated Parmesan cheese
4 c.(5oz.) baby spinach leaves
1/2 c. Italian panko crumbs

Bring a large pot of salted water to a boil. Add pasta and cook one minute less than the package suggests, until al dente; drain and reserve.
Melt butter in a large, deep broiler-proof skillet over medium heat. Add onion and saute 2 minutes. Add mushrooms and saute 2 minutes more until tender.
Stir in flour and cook 1 minute. Gradually add milk and bring to a boil. Cook, stirring, until mixture is bubbly and thickened, 4 minutes. Stir in cayenne pepper, Greyere, and 1/4 c. of the Parmesan until the cheese is melted and the sauce is smooth.
Add spinach in batches until wilted, then mix in pasta. Cook, stirring 1-2 minutes longer, until pasta is just tender. Remove from heat.
Heat broiler. Sprinkle breadcrumbs and remaining 2 tbsp. Parmesan over pasta. Place skillet 6-8 inches under heat source. Broil until topping is golden brown and crusty, 1-2 minutes.