Lately, I have been inspired to cook a lot more often rather than going out to eat every single day. 6 years ago, when I first became a college student, I soon realized that money is very valuable. Even when I worked at an corporate office, going out to buy lunch everyday became expensive. The main app that inspired me was PINTEREST!! Thank you pinterest for all of those late night scrolls, it has paid off. haha
These are my two favorite recipes that I can become fond of this month (Not including my steaks… Those are my favorite everyday lol) :
Blueberry & Peach Mini Cobblers:
This recipe is so simple and yet delicious at the same time. Feel free to try it out for yourself! The pictures above show how mine came out. ☺️
- 1 can of Pillsbury dough sheet
- 1 carton of fresh blueberries (or a bag of frozen blueberries… they are just as yummy!)
- 3 fresh peaches or a can of peaches. (I happened to use the canned peaches each time)
- Powdered sugar
- Vanilla extract
- and LOVE to finish the rest!❤️
After you have all of the ingredients, it’s pretty simple. Preheat the oven to 350 F.
Unfold the dough sheet and spread it across your cupcake molds. Tear apart dough that is on the edges of the cupcake mold. Insert a few blueberries and a small amount of peaches in the mold. Add cinnamon and a small amount of vanilla extract on top of the fruit. Afterwards, begin to fill the rest of the mold with more fruit. Let it bake for about 25 minutes, you can be the judge if it needs more time to bake. Since they are so small… they bake a lot faster than a whole pie would.
When the mini cobblers are all finished, you can sprinkle powdered sugar over them for an extra umph of sweetness! I made about 15 mini cobbs with 1 dough sheet. They looked so awesome, I had to grab my camera and take a picture!
Mexican Stuffed Bell Peppers:
There are various ways that you can make these stuffed bell peppers. Some people only stuff half of a whole pepper and others, like myself, stuff the whole pepper.
- 1 tablespoon olive oil
- 1/2 pound beef
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 cup rice, cooked
- 1/2 can black beans (about 8 oz – whole can is 15 oz), rinsed
- 1 large tomato, chopped into small slices
- medium size green bell peppers (I grabbed a bag of 9 peppers)
- (optional) 2/3 cup marinara meatless spaghetti tomato sauce
- 2/3 cup water or less – judge for yourself
- mozzarella cheese
- cheddar cheese
Preheat oven to 350 degrees F.
Heat the skillet on stove top until hot, add olive oil – it should sizzle. Immediately add ground beef and cook it constantly stirring until nicely browned and cooked through. Remove from heat. Drain all excess fat. Add 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to cooked ground beef, stir to combine.
To the same skillet, off heat, add black beans, chopped tomatoes, and cooked rice. Note: make sure to rinse black beans really well and drain. Add more spices: 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to beef, stir to combine.
Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to 2/3 cups of water (don’t pour all water at once – just pour enough to make the marinara sauce less dense). Place stuffed bell peppers tightly into prepared baking dish, cavity side up. Top each pepper with both grated Mozzarella and Cheddar cheese. Sprinkle some cheese over the tomato sauce too. Cover with foil
Bake for 30-40 minutes, until the peppers are tender and the filling is hot. Serve in shallow bowls, with some of tomato sauce on the bottom.
*side note* I didn’t use the spaghetti sauce method. Maybe next time I will give it a try.😉