Today I heard the greatest reminder on how precious our time and family are. To enjoy every aspect of today. To make the fondest memories. As mothers, we have heard many times from the mother's who have come before us, that time just slips away and your precious little ones are grown and gone. I am so guilty of having rough times, with two small kids, barely 2 years apart and just wishing I could get to the point where they could be in school and look now I am here but wish I could stop time. Today I heard a reminder to embrace all those loads of laundry because one day they won't be there and I will miss them and all that goes with that....and I know I will. So tonight I so enjoyed spending a wonderful evening with my family.
I have been married almost 12 years and had never made stuffed peppers before...so I thought I would shake things up a little. Since I didn't have a recipe for these I pulled one off of allrecipes.com. The picture is a little blurry but they turned out really yummy.
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning
Preheat oven to 350 degrees
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
I steamed my peppers in the microwave first for about 4 minutes. And then I also add all the tomato sauce to the recipe instead of the basting part...it was easier for me and then only baked them for 30 minutes.
For dessert I made a new recipe my friend amber sent me for Pumpkin Cobbler.
3 eggs, beaten
15 oz. can pumpkin
12 oz. can evaporated milk
1 cup sugar
1/8 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. ground ginger
1 Tbsp. vanilla
18 1/4 oz. box yellow cake mix
1 1/4 cup melted butter
1 cup chopped nuts
Mix the first set of ingredients together and pour into an ungreased 9" x 13" pan. Sprinkle cake mix over the top; drizzle with melted butter. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes.
We dipped some ginger snaps in the cobbler and loved it all.