The temperatures are starting to feel like fall, so it’s a good time to start making some comfort foods. I also have a recipe for a quick breakfast.

Ground Turkey Stuffed Peppers

1/2 lb ground turkey

1/2 lb ground beef

2 eggs

1/2 c. uncooked rice

1 onion, diced

1 Tbsp Worcestershire sauce

2 Tbsp dried parsley

1 tsp black pepper

1 tsp minced garlic

4 bell peppers

1/2 can tomato soup

1 (8oz) can tomato sauce

1 (8oz) can diced tomatoes

1 heaping Tbsp sugar

1/4 c. grated parmesan cheese

Cook rice then knead it together with remaining filling ingredients — turkey, beef, eggs, onion, Worcestershire, parsley, pepper, garlic.

Cut tops off peppers and fill each one with meat mixture. Place in your slow cooker or a large stove-top pot.

Mix together sauce ingredients-soup, sauce, tomatoes, sugar. Top each stuffed pepper with sauce and pour remaining sauce all around the stuffed peppers. Cook on medium/low for about an hour. Top with grated parmesan cheese.

Pecan Praline Cake With Butter Sauce

For the cake:

1 (15 0z) box butter pecan cake mix

1 (16 0z) tub Coconut Pecan Frosting

4 eggs

3/4 c. oil

1 c. water

1/2 c. chopped pecans

For the sauce:

1 (14 oz.) can sweetened condensed milk

2 Tbsp butter

1/2 c. chopped pecans (optional)

Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.

In a medium bowl, combine all the cake ingredients except for the chopped pecans. Mix well, then stir in half a cup chopped pecans. Pour batter into greased baking dish. Bake for about 40 minutes.

As with most baked goods, oven times vary, but cake should spring back to the touch and be golden brown. If you insert a toothpick into the middle it should come out clean.

For the sauce:

In a small pot over medium heat, melt 2 tbsp. butter. Pour in can of sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly, then add half a cup chopped pecans. Stir again then take off heat.

Then spoon the sauce over the cake.

Microwave Pancake in a Mug

4 Tbsp flour

1/4 tsp Baking Powder

1 Egg

2 Tbsp Milk

1 Tbsp Oil

Pinch of Salt

4 Tbsp Maple Syrup (3 Tbsp for the batter + 1 Tbsp for the finished pancake)

Spray your mug with with a non-stick cooking spray. Combine all of the ingredients in a

bowl, mix well and pour them into your mug. Microwave for 90 seconds or so, depending on the strength of your microwave.