Wake Up Crew: Tom, Dianah & Katie

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{Katie’s Kitchen} Crock Pot Stuffed Pepper Soup

Brought to you by Catoctin Mountain Orchard

One of my favorite soups! I have made this a few times before, trying out different recipes each time and this one was my favorite. Always so comforting and delicious– especially on a rainy day, like we’ve been having quite often this summer.

This recipe is also great to save and put in containers to eat later!

Start by browning your ground beef and cooking your onions in a skillet on the stove top over medium heat. Drain the beef and onions and then put them in your crock pot. Then you’re going to add the rest of your ingredients!n One can diced tomatoes with the juice,2 cups of green and red peppers chopped, 3 cups of beef broth, dried basil, dried oregano, and 1 cup of cooked rice. You can use white or brown rice. Cover and cook on low for 6 hours. 

You do want to watch it and make sure it isn’t getting to thick from the rice soaking up all the juice. You might even want to add the rice towards the end!

That’s it! An easy meal to toss into the crock pot and let cook all day with little prep.

Ingredients:

  • 1 lb extra-lean ground beef
  • 1 c onion diced
  • 14-1/2 oz can Red Gold diced tomatoes with Roasted Garlic and Onions
  • 2 c green peppers and/or red peppers chopped
  • 15 oz can Red Gold tomato sauce
  • 3 c beef broth
  • 1/2 t dried basil
  • 1/2 t dried oregano
  • 1 c cooked rice

 

{Katie’s Kitchen} Zucchini Bread

Brought to you by Catoctin Mountain Orchard 

I have always wanted to try to make zucchini bread! I knew it tasted delicious,but I was nervous about grating the zucchini!

It was no big deal! It was actually super easy. The entire recipe only took me about 10 minutes to prepare and then 40 minutes to bake in the oven!

The only downfall I found out about this recipe is that it’s not exactly the healthiest…you hear zucchini bread and think “okay, I can eat all I want!” Nope….there’s 3 CUPS of sugar in this recipe (which bring you the deliciousness). I actually replaced one cup of sugar with brown sugar and it’s still wonderful!

Start out pre-heating the oven to 350 degrees. Slice off the two ends of your zucchini and then use the bigger holes of a grater to grate your zucchini into a bowl or onto a cutting board. You will need about 2 cups.

Take out two mixing bowls — in the first bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Take your bowl of wet ingredients and mix into the dry, add the nuts and fold them in.

Bake in 2 standard loaf pans, using half of the mix in each– sprayed with nonstick spray, for 45 mins. to an hour. If you want to make muffins — bake for 30- 35 mins.

That’s it! Serve warm or let cool and cover.

Ingredients:

  • 2 cups grated zucchini
  • 1/3 cup water
  • 4 beaten eggs
  • 1 cup vegetable oil
  • 3 cups sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 3 1/4 cups all purpose flour
  • 1 teaspoon lemon juice
  • 1 cup chopped (or pecans) walnuts

The Wake Up Crew

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Bios

  • Born and raised in Louisville Ky. with a huge group of family and friends still there! Go back at least twice a year for epic parties! Schooled at Fairdale High and Morehead St. University where I majored in Speech/Theatre and Radio/Television. Taught Theatre and English at Valley High School in Louisville for a year then moved to New York City for 15 years where I’m eternally grateful nobody had smart phones for evidence! Moved to Frederick in ’92 and have worked in Radio ever since. My son Samuel Martin is my pride and joy! Frederick has the finest people and is the best place to live in America! You are my family and I love you all!

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