Christi Littlejohn recipes

Peppered Pot Roast
Beef chuck roast
Salt and pepper
Garlic salt
Worcestershire sauce
1 medium jar mild banana peppers

Place roast in a slow cooker and sprinkle with salt, pepper, garlic salt and Worcestershire. Pour banana peppers with juice over the roast and cook on low heat for 6 hours.

Hash Brown Casserole
2 pounds frozen Southern style hash browns, thawed
2 sticks melted margarine, divided
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
2 cups grated cheese
1 tablespoon salt
1 tablespoon pepper
2 tablespoons sugar
1 pint sour cream
12 cups corn flakes
Combine hash browns, 1 stick melted margarine, soups, onion, cheese, salt, pepper, sugar and sour cream and pour into a greased baking dish Top with corn flakes tossed with remaining 1 stick melted butter. Bake at 350 degrees for 60 to 90 minutes.

Stuffed Bell Peppers
4 large red bell peppers
12 cups warm water, divided
2 tablespoons butter
1 cup whole kernel corn
1 small onion, chopped
1 pound sausage, browned and drained
1 (6-ounce) box cornbread stuffing mix
2 tablespoons chopped parsley
1 cup shredded Pepper Jack cheese

Slice peppers in half, from the stem down to the bottom. (It makes a prettier dish if you can slice the stem in half so that some remains on each half of the pepper.) Place peppers cut side down in a microwave-safe dish. Add 1⁄2 cup water and cover with plastic wrap. Microwave for 4 to 5 minutes to soften peppers. Remove and drain water off.
In a cast iron skillet, melt the butter. Sauté corn and onion for 5 minutes over medium-high heat. Add sausage, remaining 1 cup water and stuffing mix. Combine well. Remove from heat, cover and let stand for 5 minutes. Uncover and stir in parsley, saving a little for garnish.
Turn pepper halves over and divide filling evenly among them, mounding the mixture slightly. Top with cheese and sprinkle with remaining parsley. Bake at 350 degrees for 18 to 20 minutes.

Homemade Hot Cocoa
12 cup sugar
4 tablespoons cocoa
1 (12-ounce) can evaporated milk
1 can sweetened condensed milk
5 cups whole milk

Combine sugar and cocoa until well blended in a heavy pot. Add remaining ingredients and stir well. Cook over medium heat on stovetop until steamy. Serve in mugs with marshmallows or top with whipped cream and chocolate shavings or mini chocolate chips. A peppermint stick adds a beautiful touch.
Makes 6 to 8 servings.
Ooey Gooey Turtle Cake
1 (14-ounce) bag Kraft caramels
1 (5-ounce) can evaporated milk
1 box German chocolate cake mix with pudding
14 cups water
12 sticks butter, melted
2 large eggs
1 (12-ounce) package semi-sweet chocolate chips, divided
2 cups chopped pecans, lightly toasted, divided

Melt caramels and evaporated milk over low heat on stovetop. Stir and cool until creamy. Cover to keep warm and set aside.
Combine cake mix, water, butter and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 3 minutes. Pour half the batter into a greased 9×13-inch baking dish. Bake for 13 to 15 minutes until the edges puff but the center is still soft. Remove pan from oven (don’t turn the oven off).
Pour caramel mixture over cake and sprinkle with 1 cup chocolate chips and 1 cup of pecans. Pour remaining cake batter over the top and carefully spread it to the edges of the pan. Return pan to oven and bake until it springs back when lightly pressed and starts to pull away from the sides of the pan.
Allow the cake to cool while you melt the remaining chocolate chips in a small saucepan. When melted, spread over the cake and sprinkle with remaining toasted pecans. Allow cake to cool completely before slicing.

Tomato Cheddar Bread
2 eggs, lightly beaten
1 (14-ounce) can diced tomatoes, undrained
12 cups shredded extra sharp Cheddar cheese
13 cup milk
Salt to taste
3 cups baking mix, such as Bisquik

Combine all ingredients, adding the Bisquik last. Mix just until the dry ingredients are moistened. Divide batter equally between 2 loaf pans. Bake at 350 degrees for about 45 minutes or until a toothpick inserted in the middle comes out clean. Serve warm. This is the perfect bread for a soup and salad meal or chili.

NEMS Daily Journal

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