Stuffed Pepper Pasta, Savory Dougnuts and Mandarin Orange Cake

STUFFED BELL PEPPER PASTA

SAVORY DOUGNUTS

MANDARIN ORANGE CAKE

STUFFED BELL PEPPER PASTA

2 tablespoons butter

2 tablespoons olive oil

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

1 small onion, chopped

2 garlic cloves, minced

1 ½ lbs. ground sirloin

1 tablespoon flour

1 small can tomato paste

2 tablespoons brown sugar

2 cups of your favorite red pasta sauce

1 teaspoon each of salt, pepper, garlic powder, onion powder & Italian seasoning

1 lb. pasta, cooked and drained

1 egg

6 ounces cheddar cheese, divided

In a skillet, heat the butter and olive oil and add the next 4 ingredients.  Sauté for 8 minutes and add the garlic.  Sauté for 1 more minute and add the ground sirloin.  Brown the ground sirloin for about 8 minutes then stir in the flour and next 4 ingredients.  Simmer on low for about 30 minutes.  Now mix together the sauce mixture, egg, pasta and ½ of the cheese.  (Before mixing, put ½ cup of the warm sauce in a bowl and beat the egg into the sauce then add to the rest of the sauce).  Bake covered for 40 minutes at 350.  Uncover and sprinkle the remaining cheese evenly over the top and bake 5 more minutes.  Let it sit for 10 minutes before serving.  Serves 8 to 10.

SAVORY DOUGHNUTS

3 tablespoons melted butter

3 tablespoons chive and onion cream cheese

1 cup self-rising flour

½ teaspoon salt, pepper, garlic powder and onion powder

1 egg

1 tablespoon fresh rosemary, finely chopped

¼ cup shredded pepper jack cheese

½ cup buttermilk

Mix all together and place in greased silicone doughnut pan.  Bake at 350 for 25 to 35 minutes.

MANDARIN ORANGE CAKE

This is wonderful on a hot, summer day!

1 box yellow cake mix

1 large can mandarin oranges, do not drain

½ cup vegetable oil

4 eggs

Combine all ingredients together and mix 2 minutes.  Bake at 350 for 30 minutes in a greased 13x9x2 pan. 

Icing:

1 large box vanilla instant pudding

1 (20-ounce) can crushed pineapple, drained

1 (8-ounce) carton Cool Whip

Mix together and ice cake when it’s completely cool.  Refrigerate cake.