I have to admit I am not the greatest cook.  To be completely honest I am not a very good cook at all.  But I do try and with trying comes learning and with learning comes success!  So the more I try and learn the more successful I have become.  I will be adding recipes to this page that my family and I enjoy.    

Stuffed Green Bell Peppers

2 Large Green Peppers
1 cup Cooked Rice
1 Turkey Breast 
1 small onion
1/4 c. mushrooms
2 small tomatoes
3 T. cream cheese
1/2 c. fresh chopped spinach
1/4 c. White wine

Pre-heat oven 350 degrees.
Boil the green peppers for 3-4min.- Set aside
Cook your rice- set aside (I just use minute rice)
Cut turkey into small pieces and cook in fry pan until done- set aside
In the same pan add chopped onion, mushrooms, tomatoes & spinach.
Cook until the onion get a little transparent.  
Then add the white wine & cream cheese mix until cheese is smooth
And wine boils mostly out- but mixture is still creamy.
Add turkey meat & rice to mixture.


Stuff the peppers with the mixture & bake for 30 min.

This was the first time I made these- My family seemed to like them
I kind of just made it up as I went.  I think that is the cool thing about
recipes like this, you can let your imagination go and put what you
like in it.

Crock-Pot Pork Roast


1 Pork Roast
4 Carrots
4 Parsnips
1 Onion
3 Tomatoes
1/2 Cup White Wine
4 Gloves Garlic 
Olive Oil

Cover bottom of fry pan with olive oil- sear pork roast on both sides
Put the brown pork roast in crock pot
Chop up the 
Put in hot oil along with the wine.
Cook- until wine cooks out & it gets kind of thick

Add the tomato mixture on top of meat in crock pot
Cut carrots and parsnips in 1/2-1 inch pieces
Add to crock pot.
That is it-put the lid on cook on low for about 9 hrs.
Or if you want to go a little faster kick it up to high for 
about 4 hrs.

Honestly I have always added water to everything that I 
cook in a crock pot.  What I have learned is that all that does 
is make a kind of watery, oily meal.  When you do not add any 
liquid the meat cooks in nothing but the meats juices.  
It is so juicy and yummy!
Hope you enjoy!!

Stuffed Portabella Mushrooms



2 Portabella Mushrooms
1/2 Red Pepper
3 Green Onion
2 Gloves Garlic
4 Slices Bacon
Mozzarella Cheese
Parmesan Cheese
1 Cup Rice
Olive Oil

Preheat oven 375 degrees

Make your rice as directed 
Remove stem from mushroom- set aside
Finely chop-
Mushroom Stem
Red Pepper
Green Onion

Cut bacon into little pieces and fry-set aside
Olive oil in fry pan & heat
Saute all the chopped vegetables add bacon
Mix vegetable with the rice
Stuff the mushrooms with the mixture
Top with shredded mozzarella cheese

Cover cookie sheet with tinfoil set mushrooms on
Put in oven and bake 20 min.
Top with Parmesan broil until cheese is golden 2-4 min.


So sorry about this picture- it looked better on my phone.

I love mushrooms and I really enjoy making these because 
you can put anything you want in them.  Be creative, experiment
and have fun!

Creamy Stuffed Chicken
This chicken will be a hit with your family.  It is a quick and easy way to make chicken.  But it looks and tastes like you really worked hard at it.


4 Boneless/Skinless Chicken Breast
4oz. Cream Cheese
3 Green Onions
2 Garlic Gloves
2 t. dried Parsley
4 Pieces Bacon

Preheat oven 350 degrees

Wash and dry the chicken breasts
Pound the chicken breast until they are nice and flat
Set as aside

Mix cream cheese, diced green onions, chopped garlic, parsley
in small bowl
Drop the cream cheese mixture length wise onto the chicken
Roll the chicken from large end to small end
Wrap the bacon around it
Set in baking pan seam down
Bake uncover 350 degrees 1 hour
Beer Can Chicken
This recipe is one of the easiest recipes there is.  You have to really try to mess it up.  The chicken always turns out moist and yummy.



1 16oz. Can of Cheap Beer
1 4-5lb Chicken
1 t. Salt

1 t. Pepper
2 t. Garlic
1 t. Ground Thyme 
2-4 Bay Leaves
2-3 T. Olive Oil

Preheat 350 degrees

Wash and dry a whole chicken

Mix the olive oil, salt, pepper, garlic, ground thyme 
Rub the mixture all over the chicken & put the bay leaves
under then skin of the chicken breasts
Empty about 1/4 of the can of beer out
Poke 3 holes around the top edge of the can
Set the can in the middle of a baking pan
Slid the chicken right over the top of the can
Push the chicken down as far as it will go
Put a tinfoil tent over the top of it with all edges sealed tightly around the pan, shiny side of the tin foil out.
Put in oven for about an hour
Take it out of the oven and let it sit for 10 minutes (with tinfoil on)
When you take the tin foil off be very careful it will be full of steam and it is easy to get burned.

Also carefully take chicken of the can and remove the bay leaves from under the skin.
Chicken is so good cooked this way and it will fall right off the bone. 

I hope you enjoy.
Home Made Egg Rolls 
I learned how to make these egg rolls years ago.  It is an easy recipe that can be altered with a variation of ingredients. 



     1/2 head Cabbage
     1.2 Onion
     2 cups Bean Sprouts
     2lbs. Sausage or Hamburger
       Egg Roll Wraps
       Vegetable Oil

This recipe is so easy- basically just throw it all into a pan!
Fry the meat drain & set aside. 
Chop all the vegetables and cook them in a skillet with olive oil 
until the are tender.
Add the meat to the vegetables
Spoon the meat/vegetable mix into the egg roll wraps, wet the edges
and fold up.  
The back of the package will have directions on how to wrap it.
Heat 2 to 3 inches of vegetable oil in a saucepan.
Put the egg roll into the oil to deep fry them until golden brown, 
about 2-3 minutes
Use metal tongs to turn them over to fry on the other side 
When they are done cooking put them end up in a strainer that is lined with
paper towels so the excess oil can drain from them 
That's it!