Happy Recipe Swapping Day!!!!

Grasshopper Dessert Squares

Frosty freezer desserts save the day as they can be made ahead. This one combines a favorite chocolate and minty flavor.
1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream


1.  Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2.  In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3.  In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.

If you love the grasshopper ice cream drink you will love this dessert. I know that it is hit with me.

Slow Cooker Couscous-Stuffed Peppers
Like stuffed peppers? Try a new one with a spicy combination of ingredients.
4 large bell peppers
1/2 pound ground beef
1/2 cup chopped onion
1 large clove garlic, finely chopped
1 can (15 ounces) tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper (cayenne)
2/3 cup uncooked couscous
1/2 cup water
Pine nuts, if desired
Fresh cilantro, if desired


1.  Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers.
2.  In 10-inch skillet, cook beef, onion and garlic over medium-high heat about 5 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce, cumin, salt, cinnamon and red pepper. Stir in couscous. Divide beef mixture evenly among peppers.
3.  Pour water into 4 1/2- to 6-quart slow cooker; stand peppers upright in cooker.
4.  Cover and cook on low heat setting 5 to 7 hours or until peppers are tender. Garnish with pine nuts and cilantro.
I love all recipes that include the slow cooker. I never have time to make a meal that takes more than 45 minutes. So the slow cooker is wonderful. These are delish.....enjoy...can't wait to see your receipes.

I just need to say it feels good to be off the couch and back to work. I better get to work.


4.  Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.