Greek Stuffed Tomatoes and Peppers (Yemista)
Ingredients 8 large ripe tomatoes 4 large green bell peppers 1/4 cup butter 1 onion, diced 1 clove garlic, minced, … Continue reading Greek Stuffed Tomatoes and Peppers (Yemista)
Fudge Chunkies
Ingredients 1/2 cup semisweet chocolate chips 5 tablespoons unsalted butter 1 egg 1 teaspoon vanilla extract 1/3 cup white sugar … Continue reading Fudge Chunkies
Slow Cooker Beef Tips and Rice
Ingredients 1 (32 fluid ounce) container beef broth 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic … Continue reading Slow Cooker Beef Tips and Rice
Weeknight Slow Cooker Chuck Roast
Ingredients 1 (4 pound) beef chuck roast 1 1/2 teaspoons sea salt 1 teaspoon ground black pepper 2 yellow onions, … Continue reading Weeknight Slow Cooker Chuck Roast
Pumpkin Puree
Ingredients 1 sugar pumpkin Directions Preheat oven to 325 degrees F (165 degrees C). Cut the pumpkin in half, stem … Continue reading Pumpkin Puree
Quinoa Tabbouleh
Ingredients 2 cups water 1 cup quinoa 1 pinch salt 1/4 cup olive oil 1/2 teaspoon sea salt 1/4 cup … Continue reading Quinoa Tabbouleh
Italian Almond Cookies II
Ingredients 2 pounds almond paste 1 cup all-purpose flour 8 egg whites 2 cups white sugar 2 cups confectioners’ sugar … Continue reading Italian Almond Cookies II