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Stuffed Artichokes

  • 4 artichokes
  • 1 lb ground sausage
  • red and yellow bell pepper, chopped
  • onion, chopped
  • seasonings maybe salt, pepper, season salt, garlic, Parmesan cheese
  • I saw Tiffany Haddish do this recipe, but she didn’t give amounts of anything.
  1. Cut about an inch off the tops of the artichokes and cut off the stems to make a flat bottom. Use kitchen shears to trim the sharp tips off the leaves.
  2. Bring a large pot of salt water to a boil. Add the artichokes and place a heat-safe dish on top of them to keep them submerged in the water. Boil for 15 minutes. Remove and set aside upside down to drain and cool.
  3. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  4. In a large bowl, mix together the Italian sausage,peppers, onion, seasonings, until just combined. Do not over-mix. (Or I saw you can cook the sausage then add the peppers and onions to saute. Then add the seasonings. This way you can taste test since we don’t have a recipe)
  5. Once the artichokes are cool enough to handle, dry them with paper towels, gently pry open the center leaves, and use a spoon with a twisting motion to scoop out the fuzzy choke inside. Place the artichokes into a baking dish, facing up.
  6. Stuff each artichoke with the sausage mixture, making sure you get some between all the leaves and in the center. Sprinkle the artichokes with Parmesan cheese.
  7. Cover the baking dish with foil. Bake for 40-50 minutes, until the sausage is cooked through (to an internal temperature of 165 degrees F (74 degrees C)) and the outer leaves are easy to remove.
  8. Remove the foil. Set the oven to broil and place the stuffed artichokes under the broiler for a couple of minutes to brown the cheese. I think adding some mozzarella would be good at this point too.
  9. Pull leaves off with sausage mixture on them and eat.

Let me know if you try this and how it works. I combined recipes I found online.

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Stuffed Hamburgers

  • Stove top stuffing chicken flavor
  • ground beef
  • 1 can beef broth

Make stuffing according to package. We don’t add the butter.

Form ground beef into hamburger patties. Make as thin as you can. Add a very large spoonful of stuffing. (Be sure to not cross contaminate the stuffing if you are not going to use it in the hamburgers.) Place another hamburger patty on top. Seal the two together as best as you can. Fry on both sides. Place in baking sheet. When all the hamburgers are done pour a can of beef broth over the top in the pan. Bake until the hamburger is done. How long depends on how done they were when you fried them. Usually 15-40 minutes.

If desired drain the beef broth into a sauce pan. Add flour and whisk to remove lumps. Strain if necessary. Heat to thicken to make gravy for mashed potatoes and on top of hamburgers.

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Stuffed Green Peppers

  • 6 large green peppers
  • 1 pound hamburger
  • 2 Tablespoons chopped onions
  • 1 teaspoon salt
  • 1/8 teaspoon garlic
  • 1 cup cooked rice
  • 1 can (15 oz) tomato sauce
  • 3/4 cup shredded mozzarella cheese

Cut thin slice from the stem end of each pepper. Remove seeds and membrane, rinse.

Place pepper cut side up in an ungreased 9 or 10 inch glass pie plate. Cover with plastic wrap; microwave until hot 3-3 1/2 minutes.

Mix cooked rice, uncooked hamburger, onion, salt, garlic salt, and 1 cup of tomato sauce. Stuff each pepper with about 1/2 cup hamburger mixture. Pour remaining sauce over peppers.

Cover with plastic wrap; microwave 6 minutes. Turn plate 1/4 turn; microwave until mixture is done, 6-7 minutes longer. Is your microwave has a turn table microwave 12-13 minutes until hamburger is done. Sprinkle with cheese.

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Double Chocolate Stuffed Peppermint Cookies

  • 1 c. (2 sticks) butter, cold
  • ½ c. sugar
  • ½ c. brown sugar
  • 2 eggs
  • ⅓ c. half and half
  • 1 t. vanilla
  • 2 ¾ c. flour
  • ½ c. cocoa
  • 1 t. baking powder
  • 1 t. baking soda
  • 1 T. cinnamon or Wise Women of the East
  • 2 c. dark chocolate chips (60% cocoa or half semi sweet and half milk chocolate chips)
  • 12 small York Peppermint Patties (dark chocolate covered)

Method:

 

Mix together flour, cocoa, baking soda, baking powder, and cinnamon. Stir until combined. Cut your cold butter into tablespoon pieces. Then using a pastry cutter, work the cold butter into your flour until it becomes “pea” sized.

Whisk together vanilla, eggs, and half and half. Pour into flour and butter mixture and combine, until all ingredients are formed together. (Dough will be thicker and sticky. Shape dough with medium cookie scoop and flatten dough with your hand into a thick disc. Place your mint patty in the center and shape the dough, sealing the patty. Then shape your stuffed dough into a round ball and place on a cookie sheet. Repeat until all the dough is used. Freeze for 20 minutes to allow butter to chill.

Remove frozen cookie dough and bake at 350 for 15 minutes. Remove from the oven and cool completely.