Directions:
Brown your ground beef and set aside Peel and thinly slice potatoes and set aside. In a mixing bowl, combine cream of mushroom soup, milk, Veggie Pepper, and salt to taste. Mix well. Set aside. Spray crock pot with non stick spray or put in a crockpot lining. Layer in the pan, potatoes, beef, soup, and cheese. Then repeat. Top with remaining cheese. Place lid on top. Cook on high for 3-4 hours or until the potatoes are soft. Turn off the crock pot and allow it to cool slightly (about 10 minutes). This will allow the casserole to thicken.
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Directions:
Preheat oven to 400 degrees F. Grind the oats down in a food processor or blender. Transfer to mixing bowl. Core apple, being sure to remove all of the seeds. Grate apple, and add to bowl with oats. Add cinnamon, egg, and applesauce to bowl and mix well to combine. Mix in a handful of whole oats for texture. The mixture will be thick and slightly sticky. Roll the dough out into 1/2"-1" balls (make them to an appropriate size for your dog), you may want to dust the outside with oats, ground or whole (up to you). Then set them on a nonstick lined baking sheet and flatten out with a fork. Bake for approximately 12-15 minutes, or until golden and crispy. Allow to cool to room temperature, then store in an airtight container for up to a week.
Directions:
Heat 1.5 tablespoons vegetable oil over medium-high heat in a large skillet; use a 10-inch or 12-inch skillet. Pat dry the chicken breasts with paper towels. Drizzle just a bit of oil over each chicken breast, or spray with cooking oil, and rub it all over. In a small mixing bowl combine the seasonings. Season both sides of each chicken breast with the prepared seasoning; rub it all around. Add chicken breasts to the hot skillet. Cook chicken breasts for 5 to 7 minutes without moving them around. Flip both chicken breasts over, add 1 tablespoon of butter to the skillet; swirl butter around and continue to cook the chicken for 7 more minutes, or until internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts. When finished, transfer chicken to a cutting board; let rest for 5 minutes, then slice and serve.
Directions:
Pour half the melted butter over the salmon and the other half over the shrimp. Then generously rub how ever much Cajun Seasoning you want on them. *I do not give measurements because it all depends on your own taste and the Cajun you are using. The Pepper People Cajun has no Cayenne so you do not have to worry about it becoming too spicy but it does have salt so it can become overly salty, it all depends on your preferences.* Next cook the salmon on Med-High heat in a skillet with high sides, about 5 minutes per side depending on the size of your fillets. Once fully cooked, set aside. Do not clean your pan at any point. Next cook your shrimp in the same pan and then set aside. Now you cook your sauce with all the droppings and seasonings left behind in the pan. In the same pan melt the remaining butter. Then add the heavy cream and cook over medium heat until simmering. Next add the parmesan cheese and stir until melted. Serve the salmon with the shrimp on top and the sauce drizzled on top. Directions:
*To make watermelon puree: In a blender put chunks of watermelon and a small amount of water. Blend until smooth and has no more chunks, you may need to add more water as you blend. Start by blooming the gelatin in a small amount of cold water until needed. In a medium size bowl, add the watermelon puree and Peppermint Leaf and mix. Then microwave 60-90 seconds, careful to remove after, the bowl will be hot. Add the bloomed gelatin and stir until melted in. Pour the mixture into a lightly greased container and put it in the fridge to set, 6-8 hours. Gently remove the gummy from the container and cut into good size treats for your dog. I hope your puppy enjoys as much as my dog does! And the Peppermint does wonders for doggie breath!
Directions:
Preheat the oven to 375˚F and put the chicken breast flat in a large greased baking dish. Mix the Taco Seasoning, cream cheese, sour cream, and salsa together until combined. Then spread over the chicken. Top with cheddar cheese. Then bake for 25-35 minutes or until the chicken is cooked through (165˚F internal temp.) Remove from oven and garnish with Cilantro if desired. Serve by itself or over your choice of rice with toppings.
Directions:
Cook pasta according to the box directions. Before draining, scoop out at the very least 1/2 cup from the cooking water. Drain pasta and reserve. As the pasta is cooking, cook the shrimp and sauce. Combine shrimp with the Cajun Seasoning, Granulated Garlic, Granulated Onion, and olive oil in bowl. Toss to mix. Heat large skillet over med-high heat. Add butter and melt. Add shrimp in one layer and cook until golden brown on each side, turning only one time. You might have to cook shrimp in two batches to permit enough space. Once done cooking, transfer cooked shrimp to some clean plate and reduce heat to medium low. Add heavy cream to pan and scrape bottoms release a any food that’s stuck to underneath. Allow cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If sauce must be thinned, add pasta water, one tablespoon at the same time, until desired consistency is achieved. Top with more parmesan cheese and Parsley. *Also try with shredded chicken instead of shrimp!
Directions:
Over med-high heat in a medium pan heat the garlic and ginger for 30 seconds. Then add the soy sauce, water, and brown sugar. Stir together and bring to a simmer. Next add in your shredded chicken and stir together. Bring the sauce back to a simmer and then cover. Turn the heat down to low and let simmer for 20 minutes, stirring occasionally so nothing burns. Serve hot over your choice of rice. Directions:
Put everything into a food processor, or a blender if you do not have a processor, and blend until everything is mixed; it is okay if there are still chunks of apples. Spoon the mixture into an ice cube tray or silicone mold. Freeze overnight and then let your pup enjoy! *Cinnamon in small doses is very beneficial to dogs. It has anti-inflammatory properties, slow bacterial growth, and can even help older and obese dogs fight the risk of contracting diabetes by regulating blood sugar and raising their insulin resistance. But every dog is different, if they cannot have or do not like cinnamon just leave it off.
Directions:
Preheat oven to 400 degrees In a large bowl, mix together the olive oil, Salt, Pepper, Paprika, Garlic, and All Purpose Seasoning. Add the cubed potatoes and chicken and stir to coat. Seperate the chicken and potatoes and add the potatoes to a greased baking pan. Bake the potatoes for 40 minutes, stirring them after 20 minutes. The potatoes will be crispy and browned on the outside. Add the chicken to the cooked potatoes and stir them together. Bake another 10-15 minutes depending on the size of your chicken cubes. While the potatoes are cooking, fry your bacon until crispy and then crumble. Top the chicken and potatoes with the the cheese, bacon, and Chives. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Do not cover. You can serve with sour cream, hot sauce, buffalo sauce, and/or ranch dressing, if desired. |
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*Must contain at least one Pepper People seasoning. |