Two new Recipes

Yum!! I got another recipe for my collection, and this one is a keeper!! It is so good, and I know you aren't supposed to start with dessert, but I can't wait to post this one. It's a brownie torte made with whipped cream, strawberries, vanilla pudding and brownie mix. It's pretty simple to make and oh so good!! It was originally used at a wedding shower, and got rave reviews. So here's an easy one to wow your friends with-

Yum!!

Chocolate Strawberry Torte: (from the Eagle Brand website)

1 (19.5-22 oz) package fudge brownie mix

1 (14 oz) can sweetened condensed milk

1/2 Cup cold water

1 small box instant vanilla pudding

2 Cups whipped cream

1 qt fresh strawberries, washed, hulled and sliced

Chocolate Syrup (optional)

Preheat oven to 350. Grease two 9 inch round layer cake pans (I used two 9" square casserole pans b/c I didn't have the round ones...they worked just as well). Line with wax paper extending up the sides of the pan. Grease the wax paper.

Prepare brownie mix as package directs for cake like brownies. Pour into two pans. Cook for 20 minutes or until mix springs back. Cool.

In a large bowl, combine condensed milk and water. Beat in pudding mix. Let cool in fridge for 5 minutes. fold in whipped cream.

Place one brownie layer on a serving plate. Top with half each of the pudding mix and strawberries. Repeat layers. (brownie, pudding, strawberries). Drizzle with chocolate syrup if desired. Store leftovers in fridge. (it's even better the second day!)

Now, on to the main course. After watching an episode of Emeril Live, ("cooking on a budget") I decided that I had to try stuffed peppers. Prior to watching my favorite chef cook them, I was skeptical...stuffed peppers sounded a little too healthy for my tastes-but this recipe sounded really good, so I decided to try it out. It was amazing!! And I was able to put it together early in the day and stick it in the fridge until 20 minutes or so before we were ready to eat, which was great.

Stuffed Peppers

Sausage Stuffed Bell Peppers: From foodnetwork.com, as seen on Emeril Live

4 medium Bell peppers

8 oz ground pork sausage

1 1/2 cup chopped onions

1/2 cup chopped celery

2 tsp minced garlic

1 1/2 cup cooked long grain rice

1/2 tsp salt, plus more for seasoning

1/2 tsp Essence (Emerils special seasoning, available at the grocery store. You can also find the recipe on his website)

1/4 tsp pepper, plus more for seasoning

1/4 cup chopped onions, green part only

1 tablespoon chopped parsely leaves

2 tablespoons fine dried bread crumbs

2 tablespoons grated parmesan cheese

4 tablespoons unsalted butter

Preheat oven to 400. Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of the pepper and discard. Set shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, crumble and brown the sausage until cooked through. Add the onions, 1/2 cup diced pepper and celery. Saute for 4 minutes or until the vegetables are soft. Add the garlic and cook for 1 minute. Add rice and seasonings and mix well. Remove from heat and add green onions and parsely. Season the insides of the pepper shells with salt and pepper. Spoon the rice mixture into the shells.

In a small bowl combine bread crumbs and cheese. Season with a pinch of essence and mix well. Sprinkle the mixture over the peppers and top with a tsp of butter. Place peppers in 8 inch baking dish. Add just enough water to cover the bottom. Bake for 25-30 minutes or until the tops are crusty brown and peppers are warmed through. Serve hot.

I found that these were pretty much a meal on their own...I served ours with some crusty french bread, and it made a nice combination.