Pumpkin Chocolate Chip Cookies

1 tsp baking soda

1 tsp milk

1 cup pumpkin

3/4 cup sugar

1/2 cup oil (can substitute 1/4 cup with applesauce for less fat)

1 egg

2 cups flour

1/2 tsp baking powder

2 tsp cinnamon

1/2 tsp salt

1 cup chocolate chips

1 tsp vanilla

Dissolve baking soda in milk; set aside. In a large bowl, add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto lightly greased cookie sheet. (They don't spread out, they keep the shape you put them into.) Bake at 375 for 10 minutes or until done.

Chocolate Crinkle Cookies

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• Ingredients

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1/2 cup vegetable oil
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup powdered sugar

Directions

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F. If you have parchment paper, line this on your cookie sheet, otherwise spray with non-stick spray really well. Roll dough into one inch balls and coat each ball in powdered sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 15 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Beef Enchilada Casserole

I finally ventured out and tried a new dish! It was very, very easy and was gobbled up. I thought we would have enough for some leftovers, but it was eaten all at dinner.

Ingredients:

• 1 lb. ground beef (hamburger meat)
• 1 medium onion chopped
• 1 can of enchilada sauce
• 1 can of tomato sauce
• 2 cups Mexican blend shredded cheese
• Dozen corn tortillas

Directions:

Brown hamburger and onion then drain. Add any extra seasonings, garlic, salt, pepper, etc.

In a medium bowl, combine hamburger meat and sauces.

Layer in a 9" X 13" baking dish starting with corn tortillas, next the hamburger meat mixture, and cheese.

Bake in a preheated 350 oven for 30 minutes or until hot and bubbly!

We ate it with sour cream, salsa, and guacamole on top. Delicious!

Chocolate Eclair Cake

Prep Time: 20 Minutes Ready in: 12 hours

***Make the night before you want to serve, because it must refrigerate for 12 hours.

Ingredients:

2 (16 oz) pkgs graham crackers, ground up

2 (3.5 oz) pkgs instant vanilla pudding mix

4 cups milk

16 oz frozen whipped topping, thawed

1 (16 oz) pkg prepared chocolate frosting

1. Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers

2. In a large bowl, combine the vanilla pudding mixes with 4 cups milk following the pudding box directions.

3. Fold in the whipped topping

4. Spread a layer of the pudding mixture over the graham crackers

5. Layer remaining graham crackers over the pudding mixture

6. Spread remaining pudding mixture over graham crackers

7. Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.

9. Refrigerate for at least 12 hours before serving. Yummy!

Slow Cooked Pork Burrittos

I thought this pork was very delicious and it doesn't have to be used for burritos. It has a mexican-food taste  to it and can be shredded or cut for any of your recipes. Here's what I used for my burritos.

1 boneless pork roast 3 lbs

1/4 cup reduced-sodium chicken broth

1 envelope reduced-sodium taco seasoning

1 tablespoon dried parsley flakes

2 garlic cloves, minced

1/2 teaspoon pepper

1/4 teaspoon salt

1 can (16 oz) refried beans

14 flour tortillas, 8 inch

Optional toppings: shredded lettuce, tomatoes, guacamole, sour cream, cheese, etc

1. Cut roast in half; place in slow cooker. In a small bowl, combine the broth, taco seasoning, parsley, garlic, pepper and salt. Pour over roast. Cover and cook on low for 8-10 hours or until meat is very tender.

2. Remove pork from crock pot and shred with two forks. Spoon beans and pork onto tortillas and top with your favorite toppings.

Serves 14 (1 burrito each). Prep time: 20 minutes. Ready in 8 hours.

Barbecups

I received this recipe at an enrichment for budget cooking and my husband and I really think they are yummy and inexpensive!

12 refrigerator biscuits or croissant rolls

1 lb ground beef

2 Tbsp minced onion, drain

1 Tbsp brown sugar

1 to 1 1/2 cups BBQ sauce

1. Brown ground beef with onion and drain

2. Stir in brown sugar and 3/4 cup BBQ sauce 

3. Place dough in each of the 12 greased muffin tins.  Press dough up the sides of the cups

4. Drop a spoonful of meat in each biscuit cup (distribute evenly)

5. Spoon a little BBQ sauce on top of the meat in each biscuit cup

5. Bake in preheated oven at 400 degrees for 10-12 minutes

Making Healthy Choices Monday

Keep a variety of fruit in your home. This way you won’t get bored always eating apples. It also helps to have fruit pre-cut when possible to make an easy and quick snack. 

Making Healthy Choices Monday

When buying canned vegetables be sure to buy the low-sodium or no salt added versions. This way you can better control how much salt goes into your food. 

Honey Roasted Red Potatoes

The original recipe said these potatoes only took 35 minutes to cook, but they actually took more like an hour (which made me late for mutual) so I'm changing the cooking time. If you have the time to cook these they are definitely worth the wait!

1 pound red potatoes, cut into bite sized pieces

2 tablespoons diced onion

2 tablespoons butter, melted

3 tablespoons honey

2 teaspoons dry mustard

1 teaspoon salt

1/2 teaspoon pepper

1. Preheat oven to 375 degrees. Lightly coat in 11x13 in baking dish with nonstick cooking spray.

2. In a small bowl, mix the melted butter, honey, mustard, salt, and pepper.  Place potatoes and onion in a large bowl; drizzle sauce over potatoes. Mix around until all potatoes have been covered in sauce. Put potatoes in a single layer in the prepared dish.

3. Bake in the preheated oven for 45-60 minutes. Stir potatoes around every 15-20 minutes so they don't get dry. You can also broil the potatoes for the last 2 minutes to get a crunchier outside.

Serves 4. Ready in 1 hour.

Lemon Chicken & Veggies

I tried this for the first time tonight and we all really enjoyed it.

1/2 cup all-purpose flour

2 tsp lemon-pepper seasoning

4 boneless skinless chicken breast halves

1 package (9 oz) hollandaise sauce mix

1 tablespoon lemon juice

4 tablespoons butter, divided

1/4 cup chicken broth

2 cups shredded carrots (I sliced my carrots into thin rounds)

1 package (9 oz) fresh baby spinach

1. In a large resealable bag, combine flour and lemon-pepper. Flatten chicken to 1/2-inch thickness. Add chicken one piece at a time, and shake to coat.

2. Prepare sauce according to package directions. Stir in lemon juice. Meanwhile in a skillet, saute chicken in 2 tablespoons butter for 4-6 minutes on each side. Remove and keep warm.

3. In the same pan, add chicken broth, stirring to loosen brown bits. Add carrots and remaining butter; cook for 2 minutes or until crisp-tender. Add spinach; cook 3-5 minutes longer or until spinach is wilted. Serve chicken with sauce and vegetables.

Serves 4. Ready in 30 minutes.

Broiled Parmesan Tilapia

Here is a great recipe that can help you eat more fish. It's very easy to make and only takes about 10 minutes!

1/4 cup Parmesan cheese

2 tablespoons butter, softened

1 1/2 tablespoons light mayonnaise

1 1/2 teaspoons lemon juice

1/8 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon celery salt or 1/4 teaspoon celery seed

4 servings of tilapia

1. Preheat your ovens broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and lemon juice. Then add rest of ingredients. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat 2 minutes. Turn the fillets over and broil for 2 more minutes. Remove the fillets from the oven and cover them with the Parmesan mixture on the top side. Broil for 2 more minutes or until fish flakes easily with a fork. Be careful not to cook over the fish.

Ready in 10 minutes. Serves 4.

Making Healthy Choices Monday

Eat more fish! It has very little fat and is so good for you! There are great fish recipes out there that can help hide the fish taste of you don’t like fish. If you buy fish without any bones it’s much easier to eat. 

Chicken with Mushrooms

"You can serve this over pasta or rice."

3 cups sliced mushrooms

1 garlic clove

4 skinless, boneless, chicken breast halves

2 eggs, beaten,

1 cup seasoned bread crumbs

2 tablespoons butter

6 oz mozzarella cheese, sliced

3/4 cup chicken broth

1. Preheat oven to 350 degrees.

2. In a large skillet, cook half of the mushrooms and garlic until mushrooms are soft. Then place into a 9X13 inch pan.

3. Dip chicken into beaten eggs, then roll in bread crumbs.

4. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to the pan.

5. Bake in preheated oven for 30-35 minutes, or until chicken is cooked.

Creamier option: You can mix a can of cream of mushroom soup with the broth, and mushrooms. Pour over the chicken and mushrooms in pan. Put cheese on top of everything.

Serves 4. Ready in 45 minutes.

zucchini & Pecan Saute

"The pecans add a nice sweet, crunchy flare to the zucchini."

3 tablespoons butter

1/3 cup chopped pecans

1 pound fresh zucchini, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon grated Parmesan cheese

1. In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.

2. Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, salt, and pepper and saute until soft. Toss with pecans and cheese. 

Serves 4. Ready in 15 minutes.

Slow-Cooked Steak Fajitas

1 (1 1/2 lb) beef flank steak

1 (14.5 oz) can diced tomatoes 

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

1/2 teaspoon salt

1 medium onion, sliced

1 medium green pepper, julienned

1 medium sweet pepper, julienned

1 teaspoon minced fresh cilantro

12 flour tortillas

sour cream, optional

salsa, optional

1. Thinly slice steak across the grain into strips; place in a 5-qt slow cooker. Add tomatoes, jalapeno, garlic, coriander, cumin, chili powder, and salt. Cover and cooke on low 6 hours. Add onion, peppers, and cilantro. Cover and cook 1 hour longer.

2. Using a slotted spoon, spoon about 1/2 cup meat mixture into tortillas. Add sour cream and salsa if desired.

Makes 12 fajitas. 

Tips from the Kitchen Tuesday

 Keep a notepad and pencil out on the fridge or counter to quickly jot things down to buy on your next grocery store trip. As soon as you notice something is low, write it down. This will save you trips to the store. 

We need your help! Do you have any tips for the kitchen? Send them to lookwhatscookingtoday@gmail.com and we'll post them!

Making Healthy Choices Monday

When buying canned fruit purchase the fruit in water, or light syrup, never heavy syrup. No-sugar added is another great option.

Chicken Fajita Quesadillas

"I found this recipe on the Mission tortilla website and really like it."

10 flour tortillas, 10-inch

2 or 3 chicken breasts, depending on their size

1 packet Fajita seasoning

1 tablespoon oil

1 green bell pepper diced

1 red bell pepper diced

1 yellow onion diced

about 2 cups shredded Cheddar cheese

about 2 cups shredded Monterey Jack cheese

1. Cut chicken into small pieces. Combine with the fajita seasoning and mix throughly.

2. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes.

3. Stir in green and red bell peppers, and onion. Slowly cook for 10 minutes, or until the vegetables are tender.

4. Layer half of each tortilla with Cheddar cheese and chicken mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly.

5. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted.

6. Cut each quesadilla into 3 wedges and serve.

Serves 5 (two each). Ready in 20 minutes.

Making Healthy Choices Monday

Steam your vegetables rather than boil, when possible. Boiling cooks out some of the vitamins from the vegetables. Cooking them in the microwave with a little bit of water is a good way to cook them too.

LOOK WHAT'S COOKING FOR BREAKFAST!

Do you constantly find yourself being asked, "What's for breakfast?" Here is fun and easy way to solve your morning time menu worries. Not only will it help you get out of the cold cereal or doughnut rut, but it's fun for kids too!

MONDAY MUFFINS (serve with yogurt or fruit)
TUESDAY TACOS (a.k.a. breakfast burritos) or TUESDAY TOAST (toast, eggs, & fruit)
WEDNESDAY WAFFLES
THURSDAY THIRSTY (yogurt smoothie/fruit smoothie with eggs & toast)
FRIDAY FREE DAY or FRENCH TOAST
SATURDAY OATMEAL
SUNDAY....

You can fill in the weekend with your favorite family traditional breakfasts or use other breakfasts for the weekdays. The idea is to be creative so you and your kids will remember what's cooking that day! In addition to solving the "what's for breakfast" dilemma, you will be able to plan ahead and serve healthier meals to get your family energized for the day. I've never met a kid or mom who doesn't love this idea. Let us know what other great breakfast ideas you come up with so we can post them.

Making Healthy Choices Monday

Buy only 100% fruit juice. There are many options for 100% fruit juice. Have you ever looked at the ingredients of the other types of juice? On a lot the first few ingredients is high fructose corn syrup or water! That means your mostly paying for water and sugar.

Drinking 100% juice ensures you will be getting a serving of fruit in every 1/2 cup! But beware, you can’t get your full daily amount of fruit servings from juice. One-third of the fruit you eat can be from juice, the other two-thirds must be from the whole fruit. 

There are many brands that make 100% juice, so I'm not promoting one brand over the other.

Drink up!

Making Healthy Choices Monday

Make sure you’re eating enough vegetables when you are eating them. These are all one serving of vegetables:

1 cup of leafy greens (salad) 

1/2 cup raw or cooked vegetables

1/2 cup cooked legumes (beans)

If you eat a salad which consists of 1 cup of lettuce and 1/2 a cup of other vegetables, that’s two servings! 

Making Healthy Choices Monday

Every Monday we will post a tip helping everyone to make healthy choices when eating and buying food.

Tip #1

Buy as many whole grain foods as possible, and make sure the package says 100% whole wheat. By law, if the package says 100% whole wheat then it is. There are many brands that make sliced whole wheat bread. Other foods such as hamburger buns, pasta, pancakes, and tortillas don’t always come 100% whole wheat, but buying the whole grain, grain, or whole wheat blend is better than the white flour version. Take a look at the ingredient list; if the first ingredient is whole wheat flour it’s a good buy. 

Do you have any healthy eating ideas? Email then to: lookwhatscookingtoday@gmail.com and we'll post them!

Strawberry Poppyseed Salad

2 heads romaine lettuce, washed and torn
5 strawberries, sliced
Small bunch green onions, diced
1 cup almonds, toasted
3 strips bacon, cooked and crumbled
½ apple, diced

Toss salad ingredients together and serve with poppyseed dressing. Serves 4.

Thick and Moist Sugar Cookies

1 1/2 cups sugar

2/3 cup butter

2 eggs, beaten

2 tablespoons milk

1 teaspoon vanilla

3 1/4 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

Cream sugar and butter; add eggs, milk, and vanilla. Sift dry ingredients together and beat into creamed mixture, combining thoroughly. With hands, shape dough into a ball. Wrap and refrigerate 2 to 3 hours or overnight until dough is easy to handle.

Grease cookie sheets lightly. On floured board, roll half of dough at a time, keeping remaining dough refrigerated. Cut into desired shapes with cookie cutters.

Place cookies half an inch apart on cookie sheets. Bake at at 375 degrees about 8 minutes or until a very light brown. Remove to racks to cool.

Makes about 6 dozen cookies.

Picnic Brownies

“Our favorite home-made brownies.”

4 ounces baking chocolate (can also use 12 tablespoons cocoa powder and 4 tablespoons vegetable oil)

1 cup butter (not margarine)

2 cups sugar

2 teaspoons vanilla

1 teaspoon salt

4 eggs

1 3/4 cups flour

2/3 cup walnuts, pecans, or almonds (optional)

1 cup chocolate chips

1. Grease two 9 inch round pans. 

2. In top of a double boiler or microwave-safe bowl, melt chocolate and butter.

3. In medium bowl, mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. 

4. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with nuts and chocolate chips.

5. Bake at 350 degrees for 25 minutes. Do not overbake. Allow to cool completely before cutting. Run a knife around  edges and cut into pie-shaped pieces. 

Makes 16 brownies. These brownies are called picnic brownies because they travel well.

Big Peanut Butter Cookies

“ We love making these cookies very large. If you do this cook for about 11 minutes. It’s fun to drizzle them with melted chocolate too. Since this recipe does make so many cookies, you can roll some of the dough up and freeze for a later use.”

5 1/4 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 cup butter

3/4 cups shortening

1 3/4 cups sugar

1 3/4 cups brown sugar

4 eggs

1 teaspoon vanilla

3/4 cup peanut butter

1. In a medium bowl, mix flour, baking soda, and salt; set aside.

2. In a large mixing bowl, cream butter, shortening, sugar, brown sugar, eggs, and vanilla. Stir in peanut butter. Add flour mixture and stir until well blended.

3. Drop dough by tablespoons onto cookie sheets. Using a fork dipped in flour, flatten each cookie slightly in a crisscross patter. Bake at 350 for 8 to 10 minutes or until slightly golden around the edges. Do not over bake.

Makes 5 dozen 3-inch cookies.

Apple Spice Cake

2 cups sugar

1/2 cup butter or margarine

4 cups grated apples, about 4 medium apples

2 eggs

1 cup nuts

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoons nutmeg

1/2 teaspoons salt

Cream butter, sugar with a mixer. Beat in eggs. Add apples, then add dry ingredients. 

Pour into greased 9x13 inch pan. Bake at 350 degrees for 40 minutes, or until done.

Caramel Sauce:

1 cup brown sugar

1 cup thick cream

5 tablespoons butter

Boil in a double boiler for 3 minutes and pour over cake.

Oh Henry Bars

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter

1 cup chopped salted peanuts

3 cups crispy rice cereal

1 cup chocolate chips

1 cup butterscotch chips

1. In a heavy saucepan, bring sugar and corn syrup to a boil. Remove from heat and add peanut butter, peanuts, and cereal. Stir well and press into a greased 9x13 inch pan.

2. Melt chocolate chips and butterscotch chips together in a small saucepan or in the microwave. Spread over top of peanut butter mixture. Cool and cut into bars.

Makes 2 dozen small or 1 dozen large bars. 

Beef Taco Bake

1 pound lean ground beef

1 (10 3/4 oz) can tomato soup

1 (16 oz) jar medium or mild salsa

1/2 cup milk

6 to 8 flour or corn tortillas, cut into 1 inch pieces

1 cup grated cheddar cheese

1. Heat oven to 400 degrees.

2. In a large skillet, brown ground beef. Drain. Add soup, salsa, milk, tortillas, and half of the cheese.

3. Put mixture into a 9 inch square or 7x11 inch baking dish. Bake uncovered for 30 minutes. Sprinkle with remaining cheese.

Ready in 40 minutes. Serves 4.

Chocolate Crinkles

8 oz semisweet or bittersweet chocolate

1/2 cup sugar

2 large eggs

2 teaspoons vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 cup powdered sugar

1. Melt chocolate using a double boiler. Set aside.

2. With an electric mixer beat eggs and sugar until thick, pale and fluffy. Then beat in vanilla and stir in chocolate. 

3. In a separate bowl, mix flour, salt, and baking powder. Add dry ingredients to chocolate mixture. Refrigerate for 1 hour.

4. Preheat oven to 325 degrees and place rack in the center of the oven.

5. Put powdered sugar in shallow bowl. With slightly greased hands, roll dough into balls about 1 inch in size. roll in sugar until completely covered. Place 2 inches apart on baking sheets. Bake 10-15 minutes or until edges are slightly firm but centers are still soft.

Makes 15 cookies.

Apple Salad

8 oz fat free sour cream

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup sugar

6-7 medium red apples, chopped

Optional: nuts, raisins

1. Mix sour cream, cinnamon, nutmeg and sugar. Pour over apples, stir. 

Serves 6-8.

Roasted Asparagus

1 pound fresh asparagus, trimmed

1 tablespoon olive oil

1/4 teaspoon salt

1/8 teaspoon pepper

1. Place asparagus on an ungreased baking sheet. Drizzle with oil. Sprinkle with salt and pepper; turn to coat. Bake at 425 degrees for 10-15 minutes or until tender.

Ready in 15 minutes. Serves 4.

Baked French Fries

3-5 whole potatoes

Italian seasoning or other desired spices

salt

1. Wash potatoes, then cut into thin strips or wedges.

2. Put potatoes on baking sheet sprayed with cooking spray. Sprinkle with spices and salt.

 3. Bake at 400 degrees for 20-30 minutes, turning after 10 minutes. 

Ready in 35 minutes.

Cheesy Onion Biscuits

“If you don’t have buttermilk you can mix together: 1 cup milk and 1 tablespoon vinegar or lemon juice.”

2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 cup cold butter

2 cups shredded Cheddar-Monterey Jack cheese, divided

1/2 cup grated Parmesan cheese

1 cup buttermilk

1. In a large bowl, combine the flour, sugar, baking powder, onion powder, garlic powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in 1 1/4 cups Cheddar-Monterey Jack and Parmesan cheese. Stir in buttermilk just until moistened. 

2. Turn onto a lightly floured surface; knead 6-8 times. Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inch apart on a greased baking sheet. Sprinkle with remaining Cheddar-Monterey Jack cheese. Bake at 400 degrees for 10-15 minutes or until golden brown. Serve warm.

Ready in 30 minutes. Makes 1 dozen. 

Three Cheese Garlic Bread

“This recipe is for half of the bread loaf, so double it if you need the whole loaf.” 

1 loaf unsliced French or Italian bread

1/4 cup butter, softened

1/2 cup shredded part-skim mozzarella cheese

1/2 cup shredded cheddar cheese

1 tablespoon Parmesan cheese

1/4 teaspoon garlic powder

1/8 teaspoon Worcestershire sauce

Dash paprika and pepper

1. Cut bread in half widthwise; cut one portion in half lengthwise. Save remaining bread for another use. In a small bowl, combine the remaining ingredients. Spread evenly over cut sides of bread.

2. Place on a baking sheet. Bake at 400° for 10-12 minutes or until cheese is melted. Slice and serve warm.

Ready in 15 minutes. Serves 4.

BBQ Baked Beans

1 (15 3/4 oz) can pork and beans

1/2 cup barbecue sauce

1/2 cup chopped onion

1/4 cup green pepper, chopped

1. In a large saucepan, combine all ingredients. Cook and stir over medium heat until heated through.

Ready in 15 minutes. Serves 4.