Crockpot Stuffed Pepper Soup

photo 1With Fall here and Winter around the corner, all I can think about is soup! This is a fabulous and easy recipe for a delicious Fall and Winter soup.

Ingredients:

1 lb ground beef, cooked and drained

1 cup cooked rice

2 cups chopped bell peppers

1 16oz jar salsa (and spice level)

1 28oz can Crushed tomatoes

2 cups beef broth

1/2 teaspoon garlic powder

1/2 teaspoon oregano

Instructions:

After cooking ground beef and rice, add to crockpot. Add chopped peppers and all other ingredients to the pot. Stir well. Cook on low for 3-4 hours or on high for 6-8 hours.

Serving suggestion: serve with freshly grated cheese on top

*NOTE: this is almost more of a stew than a soup. If you would like a thinner soup, add 1 more cup of beef broth.

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Hot Chocolate Hearts

Hot Chocolate Hearts

Looking for a fun holiday recipe to make with the kids? Or maybe you’re tired of buying those hot cocoa packets. Either way, these are the recipe for you!

Ingredients:
9 ounces quality milk or dark chocolate
1/2 cup confectioner’s sugar
1/4 cup unsweetened cocoa powder
*milk

Additional Supplies:

quart size Ziploc bag
parchment paper
baking sheet

Instructions:

Line 2 baking sheets with parchment paper. Break chocolate into small chunks and melt, stirring frequently to avoid burning. Stir until smooth.
Add confectioner’s sugar and cocoa powder. Mix Well. The chocolate mixture should resemble the consistency of frosting.
*If the consistency is too dry, add small amounts of milk until it looks more like frosting.
Spoon chocolate into Ziploc bag. Twist the top to form a cone with one of the bottom corners of the bag (like a piping bag). Cut off the tip of that corner.
Pipe chocolate onto parchment lined sheet in heart shapes (1-2 inches across) or other shapes. Let harden.

Store in airtight container. When ready for use, place 2-5 (depending on your chocolatey preference) hot cocoa hearts in a mug of hot milk. Stir until chocolate dissolves into milk. Wa-la!