Oh man, I haven't had stuffed peppers in YEARS!

My mother was the only one in the family who made them. My husband HATES peppers in any shape or form...can't even stand the smell of them, so I never get to cook them or even have them in the fridge.

She also used to make this funky meal called "porcupine balls."

No joke either! They were meatballs with instant rice in them or something. I dunno, man that was WAY back like in the early 1970s.

ADDENDUM: Holy crap I actually found that recipe googling the term "Porcupine balls!" I'm not as insane as they say! I tried to put a direct link in the box below, but of course it's too long. If anyone wants to check it out, you just have to copy and paste it into your browser.

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that I've made for over 30 years....Hayseed, wish you lived closer, I'd bring you over a batch of stuffed peppers. They probably wouldn't be as good as your mom's though.

Cat

Satisfy cheeseburger lovers with an easy-bake version you can whip up in minutes with Bisquick� mix.

Prep Time:20 min

Start to Finish:

Makes:16 to 20 servings

9 Ratings
5 Reviews
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1 1/2	lb (at least 80%) ground beef
1 1/4	cups chopped onions (about 2 large)
1	can (10 3/4 oz) condensed Cheddar cheese soup
1 1/4	cups Green Giant� frozen mixed vegetables, if desired
1/2	cup milk
2 1/3	cups Original Bisquick� mix
2/3	cup water
1 1/3	cups shredded Cheddar cheese (about 5 oz)

1.	Heat oven to 375�F. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk.
2.	In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese.
3.	Bake uncovered 35 minutes.
High Altitude (3500-6500 ft): Do not add cheese before baking. Bake 35 minutes. Sprinkle with cheese; bake about 5 minutes longer or until cheese is melted.

tho. Actually, it's been 13 years. My son was 3 and we did Silver Dollar City and a couple of shows. We also did that duck boat thing. I don't remember what it was called. But it's a boat that drives on land and you drive it right into the water.

I know Branson has come a long way since the last time I was there. So I'm kind of excited!

I've had dogs with dry skin, but never were they were that miserable. I wonder if they make a doggie lotion that could help or if there is some type of herbal remedy like who knows what but some type of oil safe for doggie skin.

I have two black labs now and one puppy Yorkie. My older black labs gets some dry skin on his belly, but nothing too bad.

Ingredients:
8 small sweet pumpkins
Fine sea salt and freshly ground white pepper to taste
4 tablespoons unsalted butter
2 tablespoons canola oil
3 slices good quality white bread, crusts removed
2/3 cup milk
2 Italian sausage links, casings removed, finely chopped
1 turkey liver, trimmed and finely chopped
1 large egg, lightly beaten
1/2 teaspoon minced garlic
1 tablespoon minced shallot
1 tablespoon chopped parsley

Directions:

Preheat oven to 350 degrees. Cut the top off each pumpkin in a zigzag pattern. Scrape out the seeds with a teaspoon. Season with salt and pepper. Place 1/2 tablespoon of butter in each pumpkin. Rub the outsides and lids with the oil and season with salt and pepper. Place the lid on each, but slightly ajar. Place in a baking pan and pour in 1/2 cup water. Roast 20 to 25 minutes, until the pumpkins are slightly softened.

Set aside to cool to room temperature.

Meanwhile, cut the bread into 1/2-inch cubes and place in a bowl. Add the milk and let stand until the bread absorbs most of it. Squeeze the bread lightly and pour off excess milk. (Bread should be moist.) Add remaining ingredients and stir well. Season with salt and pepper.

Divide the stuffing evenly among the pumpkins. Replace the lids. Add additional water if pan is dry. Roast 40 to 50 minutes, or until the stuffing is cooked through and pumpkin is tender. Test by inserting a paring knife into the center of the stuffing for 5 seconds. (The knife will come out warm when the stuffing is cooked.) Let stand 5 minutes before serving

I have been working 7 hours so far today and have managed to type about 700 lines. Spending more time with hands reaching for kleenex and/or sanitizer. I HATE a cold.

I pulled out some flowers that didn't make it to the end of the summer, but some of my annuals look better now than they did earlier so I hate to pull them. We haven't had a frost yet, so most of my summer stuff looks great. Once we have a frost, I will pull the annuals and plant my bulbs.

I am in Central PA, so yes the leaves are starting to turn. They look so pretty. Where are you? Your pepper plant sounded interesting. What kind of weather, growing zone do they like?

I only have the one child, also, but a daughter, so I know the feeling of wanting to get that perfect gift for your "one and only." She is four and wants everything, so I guess that makes it a little easier, since I can buy anything and it will be something that she wanted.

Oh man, I haven't had stuffed peppers in YEARS!

Stuffed Shells

INGREDIENTS:

PREPARATION:

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