A way to the heart.

It has been WAY too long since I've updated the "food" blog. Over a year. What a ride we've been on! We've welcomed a precious baby girl into this world. I've been learning as I go and experiencing all the joys of motherhood. I LOVE to cook and bake. It's always been something that I've been passionate about. Once Ady arrived, especially with all the problems she's had, cooking become something put on the back burner (no pun intended). I'm just now getting the hang of this "mom" thing (so now that means something will change since I feel I have a routine, right?). It's hard work being a stay at home mom, especially with a little girl who has been as needy as mine has been. I don't spend all day in front of the tv with a box of bon bons as some may think. It's a race from sun up to sun down. But, I wouldn't have it any other way. :)

This afternoon I tried a new chocolate chip cookie recipe. I was tired of my original homemade recipe and decided it was time for a change! If you're looking for a new treat to try, you won't be disappointed. They're very moist, chewy, and delicious!

Ingredients

• 1 package yellow cake mix
• 1/2 cup butter, softened (make sure you cut it up into pieces-I think THAT is the key!)
  
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Pour the cake mix into a large bowl. Stir in the butter, eggs and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

A way to a man's heart is through his stomach, right? I'd say so. Joseph often tells me how wonderful of a cook I am, the best he knows. But, I compare myself to Rachael Ray and feel like I'll never measure up-ha. I know he's happy and loves to share my treats at his work :) Tonight, I felt like something new and it's now a Bischoff favorite! Stuffed Green Peppers. Delicious. I tweaked the recipe a tad (as all cooks do!), and didn't add the tomato soup at the end. I really didn't feel it needed it. The flavor of the meat mixture is to die for! Next time, I'd like to add more veggies, maybe even some cooked pineapple into it for a different flavor. You'll love it!

Ingredients

• 6 green bell peppers
• salt to taste
• 1 pound ground beef
• 1/3 cup chopped onion
• salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 cup uncooked rice
• 1/2 cup water
• 1 cup shredded Cheddar cheese
• 2 (10.75 ounce) cans condensed tomato soup
• water as needed

Directions

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Until next time...Enjoy!