Tuesday, October 30, 2012

Tasty Tuesday Cheesy Broccoli Soup!

While strolling by my garden on the way to the barn a few days ago, among the broccoli that had gotten to the point of actually blooming, I spotted some decent-looking heads that didn't even have those nasty little worms on them that broccoli tends to attract in late summer. Apparently, the weather has been cool enough to get rid of them and allow the plants to grow as they should. So I picked it and got the urge for some broccoli soup. The idea isn't new, but I'd never made any before. Turned out rather well, actually.

Cheesy Broccoli Soup 

1 large bunch of broccoli, or about 2 cups, chopped
1 green bell pepper, seeded and chopped
1 large onion, peeled and chopped.
3 Tbsp butter
3/4 cup cream
1 cup water
1 cup grated Colby jack cheese
Salt and pepper

Heat butter in a heavy soup pot, saute pepper and onion until onions are transparent. Add broccoli and 1 cup water. Cover and cook until vegetables are tender. Puree in blender until smooth. Return to the pot and add 1/2 cup milk and the cheese. Heat until cheese melts. Add cream and more milk to achieve the desired consistency. Season to taste with salt and pepper.

Tuesday, October 23, 2012

Tasty Tuesday Stuffed Jack-O-Lantern Peppers!

Halloween is coming, so here's another fun seasonal recipe from our own Diva Donna!

Stuffed Jack-O- Lantern Peppers


  • 6 bell peppers, Yellow or Orange(Green if it's not Halloween)
  • 1 pound ground beef
  • 1 egg
  • 4 slices whole wheat bread, cubed
  • 1 small onion, chopped
  • 1 small tomato, diced
  • 2 cloves garlic, minced
  • 1/2 cup chili sauce
  • 1/4 cup prepared yellow mustard
  • 3 tablespoons Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl.
  3. Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other. 
  4. Bake in the preheated oven until the peppers are tender and the stuffing is cooked through and juicy, about 1 hour. 

Tuesday, October 16, 2012

Tasty Tuesday Chocolate Covered Peanut Butter Balls!

The flavor of the day is chocolate! I hate to admit this, but sometimes when I'm desperate for something sweet, I make this in smaller amounts and mix in unmelted chocolate chips for a decadent treat that can be rolled into balls or eaten with a spoon.

Chocolate Covered Peanut Butter Balls

2 lbs chocolate coating or chips
12 oz jar peanut butter
2 sticks soft butter
5 cups powdered sugar
2 tsp vanilla

Mix everything together except the chocolate. Roll into balls, chill, then dip in melted chocolate. Chill on waxed paper.