By Karen Rodgers
Easy Homemade Bread
This is the recipe you should follow for making homemade bread in the oven:
Corn Tomato Avocado Salad
Corn kernels from 1 large steamed corn on the cob-about 1 cup
5 oz diced avocado, from 1 medium
1 ½ cup diced Persian cucumbers-about 3 small
1 cup halved cherry tomatoes
2 T. diced red onion
2 t. extra virgin olive oil
2 T. fresh lemon juice, from 1 medium lemon
¼ t. kosher salt
Fresh black pepper, to taste
Toss all together and serve immediately.
1 large box Vanilla Instant Pudding mix
3 cups milk
1 can sweetened condensed milk
1 (12 oz) carton of whipped topping
2 boxes vanilla wafers
Combine the pudding mix and milk according to the package instruction. Add condensed milk and fold in whipped topping. In a large bowl, layer wafers, 2 sliced bananas and pudding. Continue with 3 more layers and top with wafers. Cover and refrigerate.
Tip—This is a great recipe for crowds and potluck dinners.
Taco Stuffed Peppers
4 medium green peppers, halved
1.5 lb. ground beef, browned
1 packet taco seasoning mix
¾ cup water
1-1/2 cup cheddar cheese
1 cup sour cream
½ cup salsa
Preheat oven to 350 °. Wash the peppers, then slice lengthwise in half through the middle and remove the seeds. Place in a casserole dish with ¼ cup of water. Cover and microwave 7-10 minutes, or until peppers are soft.
Brown the ground beef until cooked through. Add the taco seasoning and water and cook according to the packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
Spray a 13 x 9 baking dish with nonstick spray. Place the cooked peppers inside the dish and generously stuff with the meat and cheese mixture. Top with the remaining cheese. Bake at 350° for 20-30 minutes until everything is heated through and the cheese is melted. Serve with a salad and a little salsa!