Friday Foodday

Happy Friday! Here are my favorite recipes for the week.

Northern Spy
c/o Serious Eats

Ingredients
Rub a lemon wedge around the rim of a cocktail glass, then dip the rim in a saucer of cinnamon sugar; shake off excess and chill. Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds and strain into prepared glasses

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Directions

• 2 ounces applejack
• 1 ounce fresh apple cider
• 1/2 ounce fresh lemon juice
• 1/4-1/2 ounce apricot brandy, to taste
• Optional: Top the drink with a splash of champagne.

Stuffed Pepper Soup

c/o Skinny Taste

Ingredients

• 3 cups cooked brown rice
• 1 lb 95% lean ground beef
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 cup finely diced onion
• 3 cloves garlic, chopped
• 2 cans (14.5 oz each) cans petite diced tomatoes
• 1 3/4 cups tomato sauce
• 2 cups reduced sodium, fat-free chicken broth
• 1/2 tsp dried marjoram
• salt and fresh pepper to taste

Directions

In a large pot or dutch oven, brown ground meat on high heat and season with salt.Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic.Cook about 5 minutes on low heat.

Add tomatoes, tomato sauce, chicken broth, marjoram and season with salt and pepper to taste. Cover and simmer on low heat for 30 minutes. Serve about 1 1/3 cups of soup in each bowl and top with 1/2 cup cooked brown rice.

Makes about 9 1/2 cups.

Easy Snickerdoodles

c/o Stephanie Cooks

Ingredients

1 package yellow cake mix
2 large eggs
1/4 cup vegetable oil
3 tbsp sugar
1 tsp cinnamon

Directions

1- Preheat the oven to 350.
2- In a large bowl combine the cake mix, eggs, and oil. Stir until well combined.
3- Mix together the sugar and cinnamon in a small bowl.
4- Using the cookie batter, roll 1 tbsp balls of dough. Then roll the balls in the cinnamon sugar mix.
5- Place on lined cookie sheets and bake for 8-9 minutes.