(Leftover) Turkey Stuffed Peppers

Preheat: 350F Prep: 30-60 min Bake: ab 30 min Serves: 4-8

Ingredients:

• 4 large bell peppers
  
• 2 cloves garlic, minced
• 2 Tbs butter
• 1 lb turkey, shredded
• 4 medium tomatoes, chopped
  
• 2 c mushrooms, sliced
  
• enough rice to make 2 c of cooked rice, preferably white rice
• enough chicken broth to cook rice in & a bit in reserve
  
• 1 Tbs parsley, chopped
  
• 1 Tbs fresh basil, chopped (3/4 tsp dried basil, crushed)
  
• 1/8 tsp hot pepper sauce, optional
  
• 1 c shredded Colby-Jack cheese

Directions:

1. Cut the tops from peppers; removing pepper from stem, chopping 7 reserving.
2. Discard pepper: membrane, seeds & stem.
3. Place pepper halves in an 8x8x2-inch baking dish.
4. In a skillet cook saute garlic in butter.
5. Once garlic turns a golden brown toss with shredded turkey.
6. If using quick cooking rice: Stir in chopped tomatoes, mushrooms, rice, parsley, basil, broth, and hot pepper sauce; bring to boiling, reduce heat, cover & simmer ab 15 min until rice is tender.
7. If using traditional rice: Cook rice in broth until done. Add chopped tomatoes, mushrooms, rice, parsley, basil, hot pepper sauce, garlic, turkey & enough broth to wet the mixture.
8. Fill peppers with mixture & top with cheese.
   
9. Bake, covered by foil, until heated through.
10. Remove foil & bake until cheese is a golden brown.
11. Serve immediately.

Tip: to make 8 smaller servings slice peppers in half lengthwise without removing tops, fill & bake.

(Leftover) Cranberry Sauce Upside Down Cake

Preheat: 350F Prep: 20 min Bake: ab 35 min Serves: 10-12

Topping Ingredients:

• 1/3 c butter
• 2/3 c brown sugar
• 1/2-3/4 c chopped pecans (optional)
• 1 1/2 - 2 c cranberry sauce (do not use jellied)
  

Cake Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup water
• 3/4 cup buttermilk
• 1/2 cup shortening
• 2 lg eggs
  
• 1 teaspoon vanilla
• 4 ounces melted unsweetened chocolate

Directions for cake batter:

1. Measure all dry cake ingredients into large mixing bowl, stirring until well mixed.
   
2. Add all wet ingredients to mixing bowl & blend until cake mixture is thoroughly wet; set aside.

Directions for topping & assembly:

1. Place butter in two 9" round cake pans (personally I use one med sized pizza pan) & melt in the oven.
2. Remove pans from oven & evenly sprinkle: brown sugar, then pecans, then cranberry sauce; over butter.
3. Gently pour cake batter into pans over topping.
4. Bake until wooden pick inserted in center comes out clean.
5. Serve warm with one scoop of french vanilla ice cream.

Tip: Can be made with one can of whole cranberry sauce and a box of chocolate cake mix.