Martha Stewarts Homemade Marshmallows

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IngredientsVegetable oil, (for brushing baking dish)
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar

Directions

Brush a 9-by-13-in. glass baking dish with oil. Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Cook, without stirring, until mixture registers 238 degrees on candy thermometer about 9 minutes.
2. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
3. Using the whisk attachment in the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
4. Sift 3/4 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares.

Marshmallows can be stored in an airtight container up to 3 days.

I dipped graham crackers into milk chocolate, then topped them with a marshmallow. I put them into the oven on broil until the marshmallows melted and turned golden brown.

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Southwestern Stuffed Peppers

 This is a recipe my sister-in-law shared with me, she got it off Pinterest for Southwestern Stuffed Pepper.

 I would suggest this recipe to anyone that likes stuffed peppers and Mexican food. 

 Ingredients

1/2 lb lean ground turkey breast

1 cup chopped onions

1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like)

1 teaspoon salt

2 cups of cooked rice (any type you like)

3-4  bell peppers, halved and seeds removed

1 can of black beans, drained & rinsed I didn't have any.

½ cup of frozen corn

1 (15 -16 ounce) jar of salsa ( I used a chipotle salsa)

1 Cup Shredded Cheddar Cheese

Garnish with these toppings:fresh cilantro, sour cream,sliced avocado

Step 1.  Cook 2 cups of rice
Step 2.  Cut the peppers in half and seed them.
Step 3.  Boil the peppers for about 15 to 20 minutes, if you like them soft.
Step 4.  In a frying pan saute the hamburger, add the taco seasoning,onion, and 1 teaspoon salt.

Step 5.   Add the 16 oz jar of salsa or 2 cups homemade.
Step 6.  Add 1/2 Cup frozen corn I used Trader Joe's frozen grilled corn

Spoon the hamburger mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way.  Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

I also wanted to Thank Brandi at Simply Love Food for sharing her recipes and inspiring people to cook.

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