Triple Chocolate Cookies

Hey Y'all.  I've been talking to a lot of people lately who believe they can't cook or bake.  They think it's super complicated so they don't even try.  That's not the case at all.  I have lots of recipes that are so easy anyone can make them.  Here is a super simple cookie recipe.  It uses a box of cake mix.  I mean, come on, how easy is that?  

TRIPLE CHOCOLATE COOKIES

1 box chocolate cake mix (I used Swiss chocolate mix)

1 stick unsalted butter

1 large egg

1 tsp vanilla extract

1 cup semi sweet chocolate chips

1 cup white chocolate chips

Preheat oven to 350 degrees.

Melt the butter in the microwave or in a pot on the stove.

In a large bowl, combine the cake mix, melted butter, egg and vanilla extract.  You can use an electric mixer on low, but if you don't have one, just stir it until it's thoroughly combined.

Add the chocolate chips and stir to mix them in well.

Drop by rounded tablespoon onto a cookie sheet, leaving room between them.  An easy way to do this is to use two spoons.  Scoop with one spoon then use the second spoon to scrape the dough off and onto the cookie sheet.

Bake in a preheated 350 degree oven (you want them to go into a hot oven so be sure it's preheated) for 9-11 minutes or until the edges are just starting to brown.

Let them sit on the baking sheet for 1 minute after you remove from the oven.  Then use a spatula to transfer them to rack to cool.  Yields 4 dozen cookies.

These cookies are really yummy and chocked full of chocolate chips!  Awesome with a glass of milk.  Plus, it's so easy!  A great recipe to make with kids or for a party or anytime, really.  So, if you are one of those who think they can't bake, please give this a try.  You'll surprise yourself.

Smoked Sausage Stuffed Bell Peppers

I'm always looking for ways to use leftovers.  For two reasons:  1. I really hate wasting food and 2. It cuts down on cooking time.  You can get supper on the table faster and easier.  This recipe uses leftover rice (which I always have in the fridge) plus some other staples that are usually in my kitchen.

   

SMOKED SAUSAGE STUFFED BELL PEPPERS

1/2 lb smoked sausage, diced
4 large bell peppers
1 medium onion, diced
2 cloves garlic, minced
3 green onions, sliced
1 TBS tomato paste
1 TBS Worcestershire sauce
1 tsp hot sauce
4 cups cooked leftover rice (cold)
salt and pepper to taste
Beef broth (or chicken broth)

Preheat oven to 400 degrees.

Cut the tops off the bell peppers.

Clean out the seeds and ribs from inside the peppers.

Remove the stems from the tops.

Dice two of the tops to use in this recipe.  The other two tops can be saved for another recipe.  You can refrigerate them in a zip top bag for a few days.  You can even freeze them for a few months and just thaw out what you need.

Meanwhile, steam the cleaned bell peppers in the microwave for 4-5 minutes.  If you don't have a microwave steamer, you can boil a pot of water and then place the peppers in the boiling water for 5-7 minutes.  You just want to soften them a little.  Not too much, though.  They still need to hold their shape.

In a big skillet over medium-high heat, brown the diced sausage.

Once browned, remove the sausage to a plate.  Next, add the onion, garlic, green onions and diced bell pepper tops to the skillet.  Cook, stirring occasionally, for 5-7 minutes until softened.

Return the sausage to the skillet.

Add the tomato paste, Worcestershire sauce and hot sauce.  Stir.

Add the cold, cooked rice and stir to mix thoroughly.

Season to taste with salt and pepper.  Then, add enough beef broth to make the rice wet but not swimming.  I used about 1 cup.  You don't want the rice to be dry because if it's dry before it goes into the oven, it will be VERY dry when it comes out of the oven.  (You can use chicken broth, but I like the depth of flavor the beef broth adds).

Place steamed bell peppers into a baking dish.

Fill the peppers with the rice mixture.

If you have any leftover (or if you have a picky eater who won't eat a bell pepper) you can add some rice straight into the dish.  (You could also fill a hollowed out tomato or onion, whatever you have on hand).

Cover the baking dish with foil and bake at 400 degrees for 30 minutes.

These stuffed bell peppers are delicious.  The peppers impart great flavor to the rice dressing.  It almost tastes like a jambalaya, but much faster and easier to make.

This recipe is so easy to double or half, depending on how many mouths you're feeding.  You could use Italian Sausage or breakfast sausage, even ground beef, whatever you have in your kitchen.  The next time you make rice, make a little extra so you can whip up this easy dish.

My Pickiest Eater Ever Son ate the rice that was not in a pepper (shocking, right?) but he ate.  My Old School Italian Husband, who's not a big bell pepper fan, said "Wow, that was really good," as he went back for seconds.  I'd say this one's a winner!