PIZZA STUFFED PEPPERS

PIZZA STUFFED PEPPERS

From Kristin Troyer

3-4 bell peppers (any color), cut in half longways and deseeded

Mozzarella cheese

Pizza sauce

Various toppings, prepared (we like sausage and pepperoni)

Parmesan cheese

Italian seasoning

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper.

Place bell pepper halves on baking sheet and bake 20 minutes.  Dump out any liquid after this first bake and return peppers to pan.

Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.

Bake 20 more minutes until cheese is golden brown.

KETO FRIENDLY DELISH RECIPE CHEESY BACON RANCH CHICKEN

CHEESY BACON RANCH CHICKEN from DELISH

From Lyn Sewell

4 slices thick-cut bacon

4 boneless skinless chicken breasts (about 1 and 3/4 lbs.)

Kosher salt

Freshly ground black pepper

2 t. ranch seasoning

1 and 1/2 cups shredded mozzarella

chopped chives, for garnish

In a large skillet over medium heat, cook bacon til crispy.  Place cooked bacon on a paper-towel-lined plate for use later. Drain all but 2 T. of bacon fat from the skillet.

Season chicken with salt and pepper. Return skillet to medium-high heat; add chicken and cook til golden and just cooked through, about 6 minutes per side.

Reduce heat to medium and sprinkle chicken with ranch seasoning. Top with mozzarella. 

Cover the skillet and cook until the cheese is melted and bubbly.

Crumble and sprinkle bacon and chives on top before serving.

SLOW COOKER BARBACOA

SLOW COOKER BARBACOA

From Abby Reid

1 T. olive oil

3 lbs. boneless chuck roast*

1/2 cup beef broth 

1 T. salt

1 T. chili powder

1 t. garlic powder

1 t. onion powder

1 t. paprika

1 t. black pepper

Season roast with salt and pepper. 

Heat oil in large skillet; sear roast on all sides.

Place roast in slow cooker and season on all sides.

Add beef broth - adjust amount to cover bottom of pot, not the roast.

Cover. 

Cook on low for 7-8 hours or until tender.

Shred meat; add lime and cilantro, if desired.

Serve & enjoy!

We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.

*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!

FRENCH BREAD AND AVOCADO TOAST

FRENCH BREAD AND AVOCADO TOAST
 From Niki Reid

FRENCH BREAD

1.15 cup warm water (1 cup plus 2 T. and 1 t.  warm water)

1 T. sugar

1/2 T. active dry yeast

1 T. avocado oil

2 and 1/2 or 3 cups flour

Combine water, sugar and yeast. Let sit for 3-5 minutes. 

Add salt, oil and 2 cups flour gradually.

Knead for 3-5 minutes.

Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.

Allow dough to rise for about an hour.

Flatten dough then roll long-ways, pressing out air bubbles and seams.

Pinch each end to seal the loaf.

Arrange seam side down on parchment-lined baking sheet.

Gash top of loaf 3-4 times.

Cover with pastry towel and let rise for about an hour. 

Preheat oven to 375 degrees and use rack in center of oven.

TIP FOR CRISPIER CRUST: 

Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.

Bake 25-35 minutes until golden.

Optional: slather loaf in butter!

AVOCADO TOAST

Slice loaf long-ways and drizzle with avocado oil.

Place back in the still hot oven for 5-10 minutes.

Mash 1-2 avocados and season with salt and pepper.

Spread avocado on toasted loaf.

Sprinkle with additional salt and pepper, to taste.

We also add red pepper flakes on top.

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers 4-19-66)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

PUMPKIN PIE

PUMPKIN PIE

From Judi Troyer

1 can (16 oz.) pumpkin

2 eggs

3/4 cup sugar

1/2 t. salt

1 t. ground cinnamon

1/2 t. ground ginger

1/4 t. ground cloves

1 2/3 cup evaporated milk

2 frozen pie crusts 9"

Preheat oven to 425.  

Beat eggs slightly with hand beater; beat in remaining ingredients. 

Place pie shells on a cookie sheet, in case of a spill--that will protect the bottom of your oven).  

Pour mixture in pie shells.

Bake 15 minutes.

Then reduce oven temp to 350. Bake until knife inserted in center comes out clean, about 45 minutes longer--keep watching it near the end of the cooking time and checking it for being done).

Cool.*

Serve with sweetened whipped cream, if desired. (Yes, please!!)

*I think the flavor is better if put in the refrigerator and eaten the next day instead of eating it the day I made it. Or, make it early, refrigerate, and eat several hours later.