african desserts

Triple Berry Preserves - My first attempt at canning fruit

triple berry preserves

After canning tomatoes, and having such great success, I thought I would try my hand at fruit.

I found a recipe for triple berry preserves and broke out my new canning set!

Triple Berry Preserves

(Makes about 10 cups)

4 cups crushed strawberries (about 4 pints)

2 cups crushed raspberries (about 2 pints)

2 cups crushed blackberries (about 1 1/2 pints)

1 (1 3/4 ounce) box Sure-Jell

4 1/4 cups sugar, divided use

1 teaspoon margarine

1 orange, zest of

Directions:

Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.

To crush your berries, use a hand potato masher. Add strawberries, raspberries and blackberries to a saucepan.

Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.

Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.

Stir in the rest of the sugar and return to a full rolling boil.

Let the mixture boil for exactly 1 minute, stirring constantly.

Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.

Turn jars upside down after the band has been screwed tightly.

After 15 minutes, turn jars upright.

** COOKS NOTES**

This recipe tastes amazing. I know that the consistency of preserves is not like jelly, so I wasn't expecting it to be thick. But I also wasn't expecting it to be quite so thin, either.

I would recommend that you boil this longer until it thickens up to where you would like it.

Make sure that you wipe the tops of your jars down before adding the lids. This recipe is nice in the fact that you do not need a water bath. I had two jars that didn't seal when I flipped them over, I turned them upside down again for a few more minutes and they sealed right up!

Again, it was thinner then I had anticipated, but let me tell you, we have had this one ice cream and used in place of syrup on french toast and pancakes and it fabulous!

triple berry preserves

After canning tomatoes, and having such great success, I thought I would try my hand at fruit.

I found a recipe for triple berry preserves and broke out my new canning set!

Triple Berry Preserves

(Makes about 10 cups)

4 cups crushed strawberries (about 4 pints)

2 cups crushed raspberries (about 2 pints)

2 cups crushed blackberries (about 1 1/2 pints)

1 (1 3/4 ounce) box Sure-Jell

4 1/4 cups sugar, divided use

1 teaspoon margarine

1 orange, zest of

Directions:

Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use.

To crush your berries, use a hand potato masher. Add strawberries, raspberries and blackberries to a saucepan.

Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan.

Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat.

Stir in the rest of the sugar and return to a full rolling boil.

Let the mixture boil for exactly 1 minute, stirring constantly.

Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads.

Turn jars upside down after the band has been screwed tightly.

After 15 minutes, turn jars upright.

** COOKS NOTES**

This recipe tastes amazing. I know that the consistency of preserves is not like jelly, so I wasn't expecting it to be thick. But I also wasn't expecting it to be quite so thin, either.

I would recommend that you boil this longer until it thickens up to where you would like it.

Make sure that you wipe the tops of your jars down before adding the lids. This recipe is nice in the fact that you do not need a water bath. I had two jars that didn't seal when I flipped them over, I turned them upside down again for a few more minutes and they sealed right up!

Again, it was thinner then I had anticipated, but let me tell you, we have had this one ice cream and used in place of syrup on french toast and pancakes and it fabulous!

S'More Cupcakes

s'more cupcakes with marshmallow butter cream

Too bad I am not on my game enough to have made these for National S'More Day a couple of weeks ago, huh? Well, what was that holiday's loss was the School's Carnival Cake Walk's gain!

A fellow blogger shared this frosting recipe and her love of it when making cake pops a while back and as soon as I saw it I knew I was making S'more cupcakes...

how cute are these?!?!

S'more Cupcakes with Marshmallow Butter Cream Frosting

What you will need:

devils food cake mix and ingredients to make per box instructions
marshmallow cream
powdered sugar
butter
Hershey bars
mini marshmallows
Teddy Grahams

Make the cake mix according to the box's instructions.

Frosting:

1 1/2 cups marshmallow creme

3/4 cup butter, softened

1 1/4 cups powdered sugar

In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy.

Pipe frosting onto your cooled cupcakes, sprinkle with graham cracker crumbs. Top each with a mini marshmallow, a Hershey square and a Teddy Graham.

Pay attention to the poor little bears, though. I had about a 1/3 of mine buried head first!!

Then again... I bet they were happy little bears!

pretty as a picture...and no "campfire smell" to wash out of your hair!

s'more cupcakes with marshmallow butter cream

Too bad I am not on my game enough to have made these for National S'More Day a couple of weeks ago, huh? Well, what was that holiday's loss was the School's Carnival Cake Walk's gain!

A fellow blogger shared this frosting recipe and her love of it when making cake pops a while back and as soon as I saw it I knew I was making S'more cupcakes...

how cute are these?!?!

S'more Cupcakes with Marshmallow Butter Cream Frosting

What you will need:

devils food cake mix and ingredients to make per box instructions
marshmallow cream
powdered sugar
butter
Hershey bars
mini marshmallows
Teddy Grahams

Make the cake mix according to the box's instructions.

Frosting:

1 1/2 cups marshmallow creme

3/4 cup butter, softened

1 1/4 cups powdered sugar

In large bowl, beat marshmallow creme and butter with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy.

Pipe frosting onto your cooled cupcakes, sprinkle with graham cracker crumbs. Top each with a mini marshmallow, a Hershey square and a Teddy Graham.

Pay attention to the poor little bears, though. I had about a 1/3 of mine buried head first!!

Then again... I bet they were happy little bears!

pretty as a picture...and no "campfire smell" to wash out of your hair!

Crock Pot Shredded Beef Burritos

Everyone who loves their crock pot, raise your hand!!

The crock pot makes life so easy on those busy "run-run" kind of days.

This recipe is one of our very favorites.

crock pot shredded beef burritos

I lived in San Diego for a short while years ago. There's not much to dislike about San Diego!! But one of the things I loved the most?

THE FOOD.

I fell in love with the little taco stands. To this day when we visit, it's our very first stop, Roberto's in Mission Beach. It doesn't matter what time of the day our flight lands, we stop there first.

Thank goodness they are open 24 hours a day!

My favorite thing has always been the shredded beef burritos. They just have so much flavor.

I attempted to make them, using my crock pot, and they are a pretty close match.

yum. added a little fresh salsa bowl, and chips, perfect.

Crock Pot Shredded Beef Burritos

3-4 pound beef rump roast

1 can Rotel tomatoes

1 can diced green chilies (or use fresh if you have them)

1 large onion sliced

2 T. beef bouillon

flour tortillas for burritos

toppings of choice

Do not drain the Rotel or the chilies.

Dump everything into your crock pot.

I cook it on high for about 5-6 hours. Basically you want it to get to the "shredded falling apart stage." Shred meat and put back in the crock pot until ready to eat.

I steam my tortillas so that they are easier to wrap. Place meat inside and wrap burrito style.

I prefer mine without other things, but my family chooses between any and all of these:

shredded lettuce, cheese, sour cream, guacamole.

The burritos pictured here were lucky enough to have also have fresh peppers from my uncle's garden!!

Here in Nebraska, we aren't that lucky year 'round.

how gorgeous are these little babies?

So, the only thing that's really missing from this burrito is the atmosphere if Mission Beach...especially the ocean!

Ah.... Roberto's at Mission Beach... see you soon...but until then I will feed my cravings with these!

Roberto's, Mission Beach, San Diego

Everyone who loves their crock pot, raise your hand!!

The crock pot makes life so easy on those busy "run-run" kind of days.

This recipe is one of our very favorites.

crock pot shredded beef burritos

I lived in San Diego for a short while years ago. There's not much to dislike about San Diego!! But one of the things I loved the most?

THE FOOD.

I fell in love with the little taco stands. To this day when we visit, it's our very first stop, Roberto's in Mission Beach. It doesn't matter what time of the day our flight lands, we stop there first.

Thank goodness they are open 24 hours a day!

My favorite thing has always been the shredded beef burritos. They just have so much flavor.

I attempted to make them, using my crock pot, and they are a pretty close match.

yum. added a little fresh salsa bowl, and chips, perfect.

Crock Pot Shredded Beef Burritos

3-4 pound beef rump roast

1 can Rotel tomatoes

1 can diced green chilies (or use fresh if you have them)

1 large onion sliced

2 T. beef bouillon

flour tortillas for burritos

toppings of choice

Do not drain the Rotel or the chilies.

Dump everything into your crock pot.

I cook it on high for about 5-6 hours. Basically you want it to get to the "shredded falling apart stage." Shred meat and put back in the crock pot until ready to eat.

I steam my tortillas so that they are easier to wrap. Place meat inside and wrap burrito style.

I prefer mine without other things, but my family chooses between any and all of these:

shredded lettuce, cheese, sour cream, guacamole.

The burritos pictured here were lucky enough to have also have fresh peppers from my uncle's garden!!

Here in Nebraska, we aren't that lucky year 'round.

how gorgeous are these little babies?

So, the only thing that's really missing from this burrito is the atmosphere if Mission Beach...especially the ocean!

Ah.... Roberto's at Mission Beach... see you soon...but until then I will feed my cravings with these!

Roberto's, Mission Beach, San Diego

Marie's Fruit Salad

Marie's fruit salad

This is a great recipe. I think my Mother in Law made this WAY BACK WHEN for my bridal shower. I haven't made it for a long time, and when her friends decided to throw her a surprise get together for her birthday, I said I would send this for them to enjoy. I mean, I knew she would like it...it's HER recipe!

When I was making it, my daughter asked me "shower or funeral?" I said "WHAT?!" She said, you usually only make that for showers or when you need to bring something to church for a funeral.

Wow.

I mean it's a great recipe for either of these things, but seriously??

made and ready for the party

Marie's Fruit Salad

2 cans chunky pineapple

3 cans Mandarin oranges

1 large can sliced peaches

3 large bananas sliced

red graped sliced

3 heaping tablespoons Minute Tapioca

1 small box red jell-o

1 large box cookable vanilla pudding

Drain all of the fruit and reserve 4 cups of juice. Combine reserved juice with the jell-o pudding and tapioca in a saucepan. Cook until thick. Cool.

Pour cooled mixture over the fruit and stir.

Ta-Da!! Easy Peasy...

Marie's fruit salad

This is a great recipe. I think my Mother in Law made this WAY BACK WHEN for my bridal shower. I haven't made it for a long time, and when her friends decided to throw her a surprise get together for her birthday, I said I would send this for them to enjoy. I mean, I knew she would like it...it's HER recipe!

When I was making it, my daughter asked me "shower or funeral?" I said "WHAT?!" She said, you usually only make that for showers or when you need to bring something to church for a funeral.

Wow.

I mean it's a great recipe for either of these things, but seriously??

made and ready for the party

Marie's Fruit Salad

2 cans chunky pineapple

3 cans Mandarin oranges

1 large can sliced peaches

3 large bananas sliced

red graped sliced

3 heaping tablespoons Minute Tapioca

1 small box red jell-o

1 large box cookable vanilla pudding

Drain all of the fruit and reserve 4 cups of juice. Combine reserved juice with the jell-o pudding and tapioca in a saucepan. Cook until thick. Cool.

Pour cooled mixture over the fruit and stir.

Ta-Da!! Easy Peasy...

Come Fly with Me... Let's Fly, Let's Fly Away....

My Mother-in-Law celebrated her 70th Birthday this past week.

She had all kinds of different celebrations throughout the week of her birthday; lunches, golfing, dinners, movies, cookouts, but I bet not everyone gets to take a hot air balloon ride for their day!?!

up, up and away....

This past summer when we were around the camp fire one night the kids and parents and grandparents were playing "would you rather."

You know... "would you rather have a snake in your lap or a spider?"

You get the idea.

One of the questions was "hot air balloon ride or bungee jump?" Marie, my husband's mother, said Hot Air Balloon. She then went on to say that it had always been on her bucket list. My father-in-law must have been listening, because he booked her a trip the Saturday morning after her birthday. Friday night all of us kids took her to dinner, and afterward, he gave her the gift.

Marie, holding her surprise gift

the balloon/basket with the card attached

inside of the card

So, bright and early we arose the next morning, and left in the darkness to watch them take off on a sunrise balloon trip.

a picture perfect morning at the lake

inflating the balloon

my husband's parents look on as the balloon is filled with hot air

almost up....

It only took about 5-10 minutes for the giant balloon to be filled with air. The company had two balloons for riders that morning. The weather was perfect for a balloon ride. Couldn't have asked for a better day.

climb on in! it's time!

a wave to the family down below and off they went into the wide blue yonder!

you can still barely see them

the sun came up as they drifted across the sky

We all decided it would be fun to follow the "chase vehicle" to the landing spot. They would be in

the air approximately one hour. The balloon headed west, and so did we! We stopped once along a dirt road in the middle of a cornfield to see it pass us by....

early morning haze over the cornfield

Shortly after this was taken, we drove for a little while longer to reach the spot where they would land. Right in these people's back yard!!

imagine waking up to that outside your window Saturday morning!

They said they had a wonderful trip, and now she gets to check that off of her bucket list.

Happy Birthday, Marie!!

after the landing

My Mother-in-Law celebrated her 70th Birthday this past week.

She had all kinds of different celebrations throughout the week of her birthday; lunches, golfing, dinners, movies, cookouts, but I bet not everyone gets to take a hot air balloon ride for their day!?!

up, up and away....

This past summer when we were around the camp fire one night the kids and parents and grandparents were playing "would you rather."

You know... "would you rather have a snake in your lap or a spider?"

You get the idea.

One of the questions was "hot air balloon ride or bungee jump?" Marie, my husband's mother, said Hot Air Balloon. She then went on to say that it had always been on her bucket list. My father-in-law must have been listening, because he booked her a trip the Saturday morning after her birthday. Friday night all of us kids took her to dinner, and afterward, he gave her the gift.

Marie, holding her surprise gift

the balloon/basket with the card attached

inside of the card

So, bright and early we arose the next morning, and left in the darkness to watch them take off on a sunrise balloon trip.

a picture perfect morning at the lake

inflating the balloon

my husband's parents look on as the balloon is filled with hot air

almost up....

It only took about 5-10 minutes for the giant balloon to be filled with air. The company had two balloons for riders that morning. The weather was perfect for a balloon ride. Couldn't have asked for a better day.

climb on in! it's time!

a wave to the family down below and off they went into the wide blue yonder!

you can still barely see them

the sun came up as they drifted across the sky

We all decided it would be fun to follow the "chase vehicle" to the landing spot. They would be in

the air approximately one hour. The balloon headed west, and so did we! We stopped once along a dirt road in the middle of a cornfield to see it pass us by....

early morning haze over the cornfield

Shortly after this was taken, we drove for a little while longer to reach the spot where they would land. Right in these people's back yard!!

imagine waking up to that outside your window Saturday morning!

They said they had a wonderful trip, and now she gets to check that off of her bucket list.

Happy Birthday, Marie!!

after the landing

Double Chocolate Orange Cupcakes with Orange Butter Cream Frosting

double chocolate orange cupcake with orange butter cream

Sometimes you find a recipe that just screams your name, and this one did that for me!

A while back, Starbucks had an orange mocha. I guess it wasn't the hit for everyone that it was for me, and I am sure my waistline secretly thanks them all for that, but I sure do miss that coffee goodness!

When I ran across this recipe I knew I had to make it. I had been wanting to make cupcakes in a jar, and this one seemed just perfect for the task at hand.

yumminess in a jar

When I mixed the batter up, I couldn't get over how THICK it was. It was like scooping chocolate pudding into the cupcake liners!

When they baked, they were enormous!

warm out of the oven, delightful delectable chocolate

I made the first batch into regular cupcakes. I couldn't get over the light airy and yet oh so chocolaty cake! Just when I was containing myself about that...I made the Orange Butter Cream!

As the kids say... OMG.

love how the flash made the streams of light behind it... I can almost hear the angels sing!

It was the first week of school and I was making these for the school carnival cake walk. But I then decided it was a must to make some for my "girls." I have a little click of friends that we periodically have lunch throughout the school year. I love to have a little something waiting for them at their place when they arrive for lunch. The last week of school it was the "Last Week of School Mom's Taxi Fuel" so I decided it was only fitting to have something special for them the first week BACK to school!

That special something was this divine cupcake in a crystal jelly jar!

in a jar with handmade tags

So, I know you're chanting...

GIMME THE RECIPE! GIMME THE RECIPE!!

So settle down.... here you go! ;)

Double Chocolate Orange Cupcakes with Orange Butter Cream Frosting

The Cake:

1 (12-oz.) package NESTLÉ TOLL HOUSE Semisweet Chocolate Morsels, divided

1 (18.25-oz.) package German chocolate cake mix

4 large eggs

1/3 cup butter, melted

1 1/4 cups orange juice

1 teaspoon vanilla extract

1. Microwave 1 cup chocolate morsels in a 2-cup glass measuring cup at HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly.

2. Beat cake mix and next 3 ingredients at low speed with an electric mixer until moistened. Increase speed to medium, and beat 1 to 2 minutes or until well blended and smooth. Add melted chocolate and vanilla, beating until blended. Spoon batter by 1/4-cupfuls into paper baking cups in muffin pans.

3. Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks. Spread Orange Butter Cream Frosting evenly over cupcakes.

4. Place remaining chocolate morsels in a 1-qt. zip-top plastic freezer bag; seal bag. Microwave at MEDIUM (50% power) 45 seconds to 1 minute, turning bag over after 30 seconds. Squeeze chocolate in bag until smooth. Cut a tiny hole in 1 corner of bag. Pipe melted chocolate over Orange Butter Cream Frosting on cupcakes by gently squeezing bag.

The Frosting:

3/4 cup butter, softened

2 teaspoons grated orange rind

1 (16-oz.) package confectioners sugar

2 to 3 Tbsp. orange juice

1. Beat butter and orange rind at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until well blended.

2. Stir in 2 Tbsp. orange juice, adding additional orange juice, if necessary, to reach desired consistency

When I made the cupcakes in a jar, I cut the top of the cupcake off, and sank the bottom into the jar. I piped frosting over it, sprinkled chocolate chips, then added the top of the cupcake, piped more frosting and added more chips. Tied the fork onto the jar with a ribbon and cute little tag, and Viola!

Gifts fit for my sweet friends!

double chocolate orange cupcake with orange butter cream

Sometimes you find a recipe that just screams your name, and this one did that for me!

A while back, Starbucks had an orange mocha. I guess it wasn't the hit for everyone that it was for me, and I am sure my waistline secretly thanks them all for that, but I sure do miss that coffee goodness!

When I ran across this recipe I knew I had to make it. I had been wanting to make cupcakes in a jar, and this one seemed just perfect for the task at hand.

yumminess in a jar

When I mixed the batter up, I couldn't get over how THICK it was. It was like scooping chocolate pudding into the cupcake liners!

When they baked, they were enormous!

warm out of the oven, delightful delectable chocolate

I made the first batch into regular cupcakes. I couldn't get over the light airy and yet oh so chocolaty cake! Just when I was containing myself about that...I made the Orange Butter Cream!

As the kids say... OMG.

love how the flash made the streams of light behind it... I can almost hear the angels sing!

It was the first week of school and I was making these for the school carnival cake walk. But I then decided it was a must to make some for my "girls." I have a little click of friends that we periodically have lunch throughout the school year. I love to have a little something waiting for them at their place when they arrive for lunch. The last week of school it was the "Last Week of School Mom's Taxi Fuel" so I decided it was only fitting to have something special for them the first week BACK to school!

That special something was this divine cupcake in a crystal jelly jar!

in a jar with handmade tags

So, I know you're chanting...

GIMME THE RECIPE! GIMME THE RECIPE!!

So settle down.... here you go! ;)

Double Chocolate Orange Cupcakes with Orange Butter Cream Frosting

The Cake:

1 (12-oz.) package NESTLÉ TOLL HOUSE Semisweet Chocolate Morsels, divided

1 (18.25-oz.) package German chocolate cake mix

4 large eggs

1/3 cup butter, melted

1 1/4 cups orange juice

1 teaspoon vanilla extract

1. Microwave 1 cup chocolate morsels in a 2-cup glass measuring cup at HIGH 1 minute, stirring after 30 seconds. Stir until smooth. Cool slightly.

2. Beat cake mix and next 3 ingredients at low speed with an electric mixer until moistened. Increase speed to medium, and beat 1 to 2 minutes or until well blended and smooth. Add melted chocolate and vanilla, beating until blended. Spoon batter by 1/4-cupfuls into paper baking cups in muffin pans.

3. Bake at 375° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 5 minutes. Remove from pans, and cool completely on wire racks. Spread Orange Butter Cream Frosting evenly over cupcakes.

4. Place remaining chocolate morsels in a 1-qt. zip-top plastic freezer bag; seal bag. Microwave at MEDIUM (50% power) 45 seconds to 1 minute, turning bag over after 30 seconds. Squeeze chocolate in bag until smooth. Cut a tiny hole in 1 corner of bag. Pipe melted chocolate over Orange Butter Cream Frosting on cupcakes by gently squeezing bag.

The Frosting:

3/4 cup butter, softened

2 teaspoons grated orange rind

1 (16-oz.) package confectioners sugar

2 to 3 Tbsp. orange juice

1. Beat butter and orange rind at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, beating until well blended.

2. Stir in 2 Tbsp. orange juice, adding additional orange juice, if necessary, to reach desired consistency

When I made the cupcakes in a jar, I cut the top of the cupcake off, and sank the bottom into the jar. I piped frosting over it, sprinkled chocolate chips, then added the top of the cupcake, piped more frosting and added more chips. Tied the fork onto the jar with a ribbon and cute little tag, and Viola!

Gifts fit for my sweet friends!

It's not your Mother's meatloaf... Stuffed Pepper Meatloaf

stuffed pepper meatloaf

It's that time of year when garden's are bursting with fresh veggies, and I don't know about you, but I have been cooking with them constantly! We must remind ourselves while we are sweltering in the heat and humidity now, that in like 4 short months we could be up to our apron strings in snow drifts! (at least where I live!!) One of my favorite things to freeze from the garden for use all season long is bell peppers.

This meatloaf is one of my kids' favorite!

When I was growing up I HATED meatloaf. Something about that hamburger all pressed together with bread and ketchup slathered on and baked...baked ketchup?

Gross.

Now I will say that I was one of those kids that ate pretty much everything growing up, but in those days you had to...or at least we had to... but either way I send a BIG thank you to my parents for being like that, you might not know what you re missing if it "just looks weird."

(Thanks, Mom and Dad!!)

I LOVED stuffed peppers growing up. That was one of my Dad's favorite meals, I was always excited when my Mom made them. So, I have incorporated that same taste into a meatloaf, and boy, is it a piece of cake...err...I mean, loaf?.... to make!

a view from the inside!

Stuffed Pepper Meatloaf

2 pounds ground beef

3/4 - 1 cup of instant rice

1 egg

1 can of diced tomatoes (undrained)

1 large bell pepper cut into rings

salt and pepper to taste

Combine ground beef, rice and egg to make into a "loaf." Season with salt and pepper. Place into your baking dish of choice, sprayed with non-stick cooking spray.

I usually make mine in my Pampered Chef deep baker (thanks, Angela!) instead of a loaf pan, because it does have some liquid from the tomatoes around it, and I don't want anyone blaming me for making their oven dirty! ;)

I have also made it in an 11x7.

Pour the undrained can of tomatoes over the meatloaf. Place the pepper rings over the top, cover either with the dish's lid or with foil and bake at 350 for 90 minutes.

stuffed pepper meatloaf, baked potatoes and sweet corn

I always make green beans and baked potatoes with it, not only does it taste awesome, but your oven is already on!!

Since I am a creature of habit, this picture looks weird to me, because we had fresh sweet corn that night, but again, can't pass up the chance for the fresh stuff this time of year!

Enjoy!

stuffed pepper meatloaf

It's that time of year when garden's are bursting with fresh veggies, and I don't know about you, but I have been cooking with them constantly! We must remind ourselves while we are sweltering in the heat and humidity now, that in like 4 short months we could be up to our apron strings in snow drifts! (at least where I live!!) One of my favorite things to freeze from the garden for use all season long is bell peppers.

This meatloaf is one of my kids' favorite!

When I was growing up I HATED meatloaf. Something about that hamburger all pressed together with bread and ketchup slathered on and baked...baked ketchup?

Gross.

Now I will say that I was one of those kids that ate pretty much everything growing up, but in those days you had to...or at least we had to... but either way I send a BIG thank you to my parents for being like that, you might not know what you re missing if it "just looks weird."

(Thanks, Mom and Dad!!)

I LOVED stuffed peppers growing up. That was one of my Dad's favorite meals, I was always excited when my Mom made them. So, I have incorporated that same taste into a meatloaf, and boy, is it a piece of cake...err...I mean, loaf?.... to make!

a view from the inside!

Stuffed Pepper Meatloaf

2 pounds ground beef

3/4 - 1 cup of instant rice

1 egg

1 can of diced tomatoes (undrained)

1 large bell pepper cut into rings

salt and pepper to taste

Combine ground beef, rice and egg to make into a "loaf." Season with salt and pepper. Place into your baking dish of choice, sprayed with non-stick cooking spray.

I usually make mine in my Pampered Chef deep baker (thanks, Angela!) instead of a loaf pan, because it does have some liquid from the tomatoes around it, and I don't want anyone blaming me for making their oven dirty! ;)

I have also made it in an 11x7.

Pour the undrained can of tomatoes over the meatloaf. Place the pepper rings over the top, cover either with the dish's lid or with foil and bake at 350 for 90 minutes.

stuffed pepper meatloaf, baked potatoes and sweet corn

I always make green beans and baked potatoes with it, not only does it taste awesome, but your oven is already on!!

Since I am a creature of habit, this picture looks weird to me, because we had fresh sweet corn that night, but again, can't pass up the chance for the fresh stuff this time of year!

Enjoy!