Chicken and Mushroom Stuffed Peppers



1 large bell pepper, halved and cleaned
1 cup cooked chicken
1 cup chopped mushrooms
1/4 cup diced celery
1/4 cup diced onion
1 tablespoon fresh thyme, divided
1 Tablespoon butter
1 cup tomato puree
1/4 cup chicken stock
salt and pepper to taste

Blanch pepper halves in boiling water for 2 minutes. Drain and place in casserole dish.
Sauté mushrooms, celery, onion and half the thyme in butter.Add chicken and stir.
Stuff peppers with mixture. Mix together tomato puree, chicken broth and the rest of the thyme. Salt and pepper to taste.
Pour over peppers and bake at 350 for approximately 20 minutes until thoroughly heated.

Banana Pudding Cake



2 sticks butter, softened
1 3/4 cups sugar
3 eggs + 2 egg whites
3 tsp vanilla
3 cups all-purpose flour
3 1/2 tsp baking powder
One 1.34oz box banana pudding mix
1 cup milk

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One 1.34oz box vanilla pudding mix
1 1/4 cups milk
1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk
1 Tbsp milk

You’ll also need:

2-3 medium ripe bananas
3-4 cups Cool Whip for frosting

Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.
In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!
Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.
Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2: Begin layering

Level each cake. Place first layer on cake plate. Brush with a little milk mixture.

Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3: Frost

This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.

Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers.

Very important : Store this cake in the fridge

Fried Green Tomatoes



1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.





1/2 cup of brown sugar
3/4 cup of water
1 teaspoon of good quality cocoa
2 1/2 cups of packaged brownie mix
1 package of instant chocolate pudding mix
1/2 cup of chocolate chips
2 eggs
3 tablespoons of melted butter
1/2 cup of water


Lightly grease crock pot with cooking spray.

Combine the first 3 ingredients and bring to a boil.

In a mixing bowl, combine the rest of the ingredients to form a batter.

Spread the batter in the crock pot. Pour the boiling ingredients over the top of the batter.

Cover and cook 1 1/2 hours. Turn the crock pot off and let stand for 30 minutes.

Serve warm with whipped cream or ice cream.

Serves 4-6