Stuffed Bell Peppers, made two ways......

Stuffed Bell Peppers 1 pound Ground Turkey / Soy Substitute 1 cup Brown Rice 2 cups Tomato Sauce 1 cup Onion (yellow), chopped 1 Egg , beaten ½ tsp. Garlic Powder 1 tsp. Worcestershire Sauce, (A1 for Vegetarian) 6 Bell Peppers, Large Italian seasoning, Optional Servings/Yield: 6 servings Rating:

Preheat oven to 350 degrees. Cut tops off of peppers and set aside. Remove seeds and membranes, rinse and set aside. Chop up usable portion of bell pepper tops and mix well with all remaining ingredients. Stuff mixture, rounded over the top, into each bell pepper and place in baking dish. Bake for one hour and serve. Source Mitzi, of course : Used on Blog Categories Ⓒ Baked Goods Ⓒ Low Fat Ⓚ Stuffed Bell Peppers

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Holiday Breads - two ways

Cranberry Walnut Bread 2 cups All Purpose Flour ¾ cup Sugar ¾ tsp. Salt 1 ½ tsp. Baking Powder ½ tsp. Baking Soda 1 cup Cranberries, Chopped ½ cup Walnuts, Chopped 1 Egg 2 tbsp. Vegetable Oil ¾ cup Orange Juice 1 tbsp. Orange Zest Servings/Yield: Servings: -- Rating:

Combine dry ingredients. Add the cranberries and walnuts, stirring to mix and coat well. Separately mix the remaining wet ingredients, and then pour into the dry mixture. Stir until just blended, do not over do it. Spoon mixture into 9x5 greased and floured bread pan. Bake at 350 degrees for 50 minutes, or until an inserted toothpick is clean. Cool for about 10 minutes in pan and then remove to cool completely. Source Debbie : Used on Blog Categories Ⓒ Baked Goods Ⓒ Breads Ⓒ Desserts Ⓒ Holiday Ⓚ Cranberry nut bread

Pumpkin Roll with Cream Cheese Filling ¼ cup Powdered Sugar, for turn out towel ¾ cup All Purpose Flour ½ tsp. Baking Powder ½ tsp. Baking Soda ½ tsp. Cinnamon, ground ½ tsp. Cloves, ground ¼ tsp. Salt 3 large Eggs 1 cup Granulated Sugar ⅔ cup Pumpkin (canned), Not pumpkin pie mix 8 ounces Cream Cheese, softened 1 cup Powdered Sugar, sifted 6 tbsp. Butter, softened 1 tsp. Vanilla 1 cup Almonds, slivered or sliced Servings/Yield: 10 servings Rating:

1.You will need to grease a 10" x 15" inch jelly roll pan and then line with waxed paper. Grease and flour the waxed paper. Preheat oven to 375 degrees. 2.On a flat, non-ribbed towel, sprinkle 1/4 cup of powdered sugar as you would for rolling out cookies. This will be for the roll that is removed from the oven. 3.Mix flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. In a large mixing bowl, mix the eggs and granulated sugar until thick. Add pumpkin to the egg mixture. Stir dry mixture to wet mixture. Spread evenly into prepared pan. Sprinkle almonds over mixture evenly. Bake for 13 to 15 minutes, or until the top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Remove wax paper slowly, and ensure cake is flat and not bunched. Roll up cake and towel together (rolling the shorter end). Allow to cool on a wire rack. 4.In mixing bowl, beat cream cheese, 1 cup of powdered sugar, butter and vanilla until smooth. Unroll cake and towel, slowly. Spread mixture evenly over cake. Ensure that the filling is over the whole cake as it will need to be rolled up again. Re-roll cake, but do not use the towel. Wrap completed roll in plastic wrap and refrigerate for at least one hour. To serve, slice and place a serving on a plate. Sprinkle powdered sugar for presentation. Add whipped cream if desired. Source Tim H. : Used on Blog Prep Times Categories Ⓒ Baked Goods Ⓒ Desserts Ⓒ Holiday Ⓚ Pumpkin Roll

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Dessert two ways - Bake and no bake!

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Predo's No Bake Chocolate Cookies 2 cups Sugar 1 tsp. Vanilla ¼ cup Cocoa Powder pinch Salt 1 cube Butter ½ cup Milk 3 cups Quick Cook Oats ½ cup Chunky Peanut Butter Servings/Yield: About 2 dozen cookies Rating:

Mix sugar, cocoa, milk and butter together in sauce pan. Bring to boil. Turn off heat, let stand for 1 minute, then add peanut butter. Stir in until incorporated. Add vanilla, salt and oatmeal. Stir well. Drop by teaspoon onto wax paper and let cool. Source Predo himself : Used on blog Prep Times Categories Ⓒ Cookies Ⓚ No Bake Chocolate Cookies

Cranberry Bars 1 lb. Fresh or Frozen Cranberries, filling 7 ounces Fat-free sweetened condensed milk, filling ¼ cup Lemon Juice, filling 3 Egg Yolks, filling ¾ cup All-purpose flour, Crust ⅓ cup Graham flour, Crust ¾ cup Sugar, Crust ½ tsp. Salt, Crust 6 tbsp. Butter, melted, Crust ½ tsp. Vanilla , Crust Servings/Yield: About 2 dozen bars Rating:  Difficulty:

1.Filling: To make Filling, bring cranberries and 1/2 cup of water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool, Blend in blender or food processor until smooth, and strain mixture through sieve. This should yield about one cup of puree) Transfer puree to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks. 2.Crust: To make Crust, Preheat oven to 350 degrees F. Line 8 inch square baking pan with foil, and coat with cooking spray. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan and bake 25 minutes. Reduce oven to 300 degrees F, and pour Filling into hot Crust. Bake another 23 to 28 minutes, or until custard is set. Cool, then chill until firm. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars (5 x 5). Serve cold or at room temp. Source Vegetarian Times Magazine (November 2011) : Used on Blog Prep Times Categories Ⓒ Baked Goods Ⓒ Dessert Bars Ⓚ Dessert Bars

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Mitzi's Kitchen exclusive interview

Mitzi finally allows an in depth personal interview.....

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Chicken and Dumplings - 2 ways

Chicken and Dumplings - 2 ways

Easy Dumplings Bisquick®, Use box recipe 1 tablespoon Chives, dried 1 teaspoon Basil, dried Servings/Yield: 4 servings Rating:  Mix until soft dough forms, and drop into boiling stew by spoonful. Source Mitzi, of course, adapted from Bisquick® : Used on blog Prep Times Categories Ⓒ Chicken Ⓒ Vegetarian Ⓚ Dumplings

Chicken and dumplings   2 tablespoons Vegetable Oil 4 cups Vegetables, chopped celery, onion and carrot ¼ cup All Purpose Flour 1 teaspoon Salt ½ teaspoon Ground Pepper 2 tablespoons Parsley, chopped 1 teaspoon Old Bay Seasoning 4 cups Broth, Chicken or Vegetable 4 cups Chicken or Soy Substitute, cubed   Servings/Yield: 4 servings Rating:  Difficulty:

Saute veggies in the 2 tbs oil until tender. Sprinkle flour, salt, pepper, old bay seasoning and parsley onto veggies. Stir and cook for 4 to 5 minutes. Slowly stir in Chicken or Vegetable broth. Cook and stir until slightly thickened. Stir in Chicken or Soy Substitute. Add Dumplings (see Easy Dumplings Recipe). Cook uncovered for 10 minutes and covered for 10 more minutes.   Source Mitzi, of course : Used on blog Categories Ⓒ Chicken Ⓚ Chicken and easy dumplings

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Coney Island Sauce - Two Ways

Mitzi's Coney Island sauce two ways.

As always, thanks for stopping by!  Feel free to comment below or to send us an email...

Coney Island Sauce   ½ pound Ground Beef or Soy Substitute, Crumbled ½ cup Onion (yellow), Chopped ¼ cup Green Pepper, Chopped ¼ cup Celery, Chopped 8 ounces Tomato Sause, can 2 tablespoons Brown Sugar 2 tablespoons Lemon Juice 2 teaspoon Worcestershire Sauce, A1 for Vegetarian 1 teaspoon Chili Powder ½ teaspoon Salt 1 tablespoon Butter   Servings/Yield: 4 servings Rating:

In skillet, melt butter, then add onion, green pepper and celery over medium heat to sweat. When veggies are firm, but not crisp, add ground beef or soy substitute, along with the remaining ingredients. Bring to slight boil, then reduce heat and simmer for approximately 20 minutes. Stir occasionally. Prepare your favorite brats or hotdogs and place them on a toasted bun. Cover with sauce, and add shredded cheese. Serve and enjoy.   Source Mitzi, of course : Used on Blog Categories Ⓒ Condiments Ⓚ Coney Island Sauce

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Mitzi's Truck Stop Sausage Gravy, two ways

Today's episode included a guest appearance from our friend Jon who makes a blackberry martini.  The thing is, we have yet to come up with a name for this cocktail.  Please watch the video, review the recipes, and make a drink.  Then decide what Jon should call it and let us know what you think!  So far we have the following:

Fresh Black Berry Martini
Juanito's BBM (black-berry martini)
Black Top Drop
J'Lee BBC (black-berry cocktail)
BB-Blast

Drop us a line and let us know what you think!!

Mitzi's Truck Stop Sausage Gravy 1 lb. Sausage, Ground (vegetarian substutue may be used here) 4 tablespoons Butter, Divided ½ cup Heavy Cream 1 cup Onion (yellow), Diced 1 teaspoon Garlic, ground or crushed ½ teaspoon Black Pepper, ground 1 and ½ cups Stock, Chicken or Vegetable ¼ cup All Purpose Flour 1 teaspoon Italian Seasoning Biscuits, Your favorite recipe Servings/Yield: 4 servings Rating:

Heat 2 tablespoons of butter over medium heat in a large saute pan. Add sausage (or vegetarian substitute), and crumble with wooden spoon. Cook until browned, and drain off excess drippings. Return to heat, and add onion. Cook until onions are soft and translucent. Add in flour, italian seasoning and pepper. Mix well, while cooking for an additional two to three minutes. Stir in 1/2 cup of Stock (chicken or vegetable) and mix well and continue cooking. When heated through and mixed well, add remaining stock and cook for another 5 to 6 minutes, stirring well. To finish, stir in remaining butter and the heavy cream. Return to heat then serve over biscuits. Source Mitzi, of course : Used on Blog Categories Ⓒ Breakfast Ⓚ Sausage Ⓚ Gravy Ⓚ Country Gravy

Spinach Scrambled Eggs 2 tablespoons Butter 1 cup Spinach, Chopped 14 Eggs, Large ¼ cup Heavy Cream ½ cup Gruyere cheese, Shredded Salt and Pepper, To taste Servings/Yield: 6 servings Rating:

In large skillet, over medium-low heat, drop in butter to melt. Then spread spinach evenly in skillet to wilt. pour half-and-half into bowl with eggs and whisk well. Once spinach is wilted, pour egg mixture into skillet and combine. Stir routinely. Add Gruyere when eggs are well formed, yet not completely cooked. The cheese will melt and combine while the eggs are finishing. Source Mitzi, of course : Used on Blog Categories Ⓒ Breakfast Ⓚ Scrambled Ⓚ Eggs Ⓚ Spinach Equipment Skillet

Blackberry Martini 4 cups Fresh Blackberries, Fresh =1.5 cups Puree fresh blackberries, Puree fresh blackberries ⅜ cups Bakers sugar, bakers sugar 2 shots Vodka 2 shots Blackberry Vodka 4 ounces Water 2 shots Blueberry & Acai berry juice blend Servings/Yield: Servings: -- Rating:  Difficulty:

Also, one shot of the syrup with champagne in a flute with a slight stir makes a fantastic mimosa! 1.take 4 cups fresh blackberries and puree them to yield 1 1/2 cups liquid blackberries. Next, strain the liquid blackberries to rid the seeds, through a tight strainer. (This may take up to 5 minutes) then add 3/8 cups bakers sugar, wisk together. 2.Add crushed ice to your cocktail shaker, the add 2 shots of the blackberry puree/sugar mix, 2 shots blueberry/acai berry blend juice, 2 shots regular vodka, 2 shots blackberry vodka and 4 shots water. 3.Shake together. To rim your glass, kiss the rim of the glass into the puree then dip in bakers sugar. Pour over crushed ice in your glass and serve. 4.If you would like something on the lighter side, you can serve one shot of blackberry puree mix in a champagne glass, filling the rest of the glass with champagne, just mix well before you serve. 5.Serves about 4. Enjoy! Source Jon Lee's own : Used on Blog

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