Recipe Swap: Club trades recipes from around the country

Jodi Thompson, an avid recipe and cookbook collector, sent me these recipes to include here. She has an Internet recipe club that shares recipes from all across the country, and these are a few that came from her recently. I save many of the recipes she sends me, and I enjoy going back and looking through them from time to time. There is no limit to what this group has sent in or tried to cook. It sounds like a fun group. Maybe I will have time someday to do a recipe swap like she does, but until that time, I just enjoy reading hers and all the ones they send me.

Smoky Stuffed Peppers

6 large yellow, orange or red bell peppers, tops cut off, seeded

12 ounces hot Italian turkey sausage links, removed from casings

1 1/2 cups reduced-sodium chicken broth

4 plum tomatoes, chopped

2 cups instant brown rice

1 cup chopped fresh basil

1 cup finely shredded smoked cheese, such as mozzarella, Cheddar or Gouda, divided

Position rack in upper third of oven. Preheat broiler. Place peppers cut-side down in a large microwave-safe dish. Fill the dish with 1/2 inch of water, cover and microwave on high until the peppers are just softened -- 7 to 10 minutes. Drain the water and transfer the peppers to a roasting pan. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in broth, tomatoes and rice. Increase heat to high and bring to a simmer. Cover, reduce heat to medium-low and simmer until the rice is softened but still moist, 5 minutes. Remove from the heat and let stand, covered, until the rice absorbs the remaining liquid, about 5 minutes. Stir basil and half the cheese into the rice mixture. Divide the filling among the peppers, then top with the remaining cheese. Broil until the cheese is melted, 2 to 3 minutes.

Mozzarella-Stuffed Turkey Burgers

Marinara sauce:

2 teaspoons extra-virgin olive oil

1 small onion, finely chopped

4 cloves garlic, minced

2 cups chopped plum tomatoes, with juices

6 oil-packed sun-dried tomatoes, drained and finely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons chopped fresh basil

Burgers:

1 pound 93 percent-lean ground turkey

1/4 cup finely chopped scallions

2 teaspoons minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon freshly grated lemon zest

1/2 teaspoon dried oregano

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1/2 cup shredded part-skim mozzarella cheese, divided

2 tablespoons finely chopped fresh basil

2 teaspoons extra-virgin olive oil

4 4-inch-square slices focaccia bread (about 2 ounces each), toasted

To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165 degrees, 8 to 10 minutes total. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese. Grilling variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack. Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165 degrees, 8 to 10 minutes total.

Flemish Beef Stew

For this slow-cooker interpretation of Carbonnades Flamandes, a Flemish stew made with beer, if you can't find a brown ale, use a strong, dark beer (but not a stout).

4 teaspoons canola oil, divided

2 pounds bottom round, trimmed of fat and cut into 1-inch cubes

3/4 pound sliced cremini, or white button mushrooms

3 tablespoons all-purpose flour

2 cups brown ale or dark beer

4 large carrots, peeled and cut into 1-inch pieces

1 large onion, chopped

1 clove garlic, minced

1 1/2 tablespoons Dijon mustard

1 teaspoon caraway seeds

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1 bay leaf

Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes. Transfer to a 6-quart slow cooker. Drain any fat from the pan. Add the remaining 2 teaspoons oil and brown the remaining beef. Transfer to the slow cooker. Return the skillet to medium heat, add mushrooms and cook, stirring often, until they give off their liquid and it evaporates to a glaze, 5 to 7 minutes. Sprinkle flour over the mushrooms; cook undisturbed for 10 seconds, then stir and cook for 30 seconds more. Pour in ale (or beer), bring to a boil, whisking constantly to reduce foaming, until thickened and bubbling, about 3 minutes. Transfer the mushroom mixture to the slow cooker. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker. Stir to combine. Put the lid on and cook on low until the beef is very tender, about 8 hours. Discard the bay leaf before serving.

Swirled Cheesecake Brownies

Cheesecake topping

4 ounces reduced-fat cream cheese (Neufchatel)

1/4 cup sugar

1 large egg

1 tablespoon all-purpose flour

1 tablespoon nonfat plain yogurt

1/2 teaspoon vanilla extract

Brownie layer

2/3 cup whole-wheat pastry flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 large egg

2 large egg whites

1 1/4 cups packed light brown sugar

1/4 cup canola oil

1/4 cup strong (or prepared instant) coffee, or black tea

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla. Beat until well blended.

To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla. Beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.

Enjoy these recipes and add them to your files to try at a later time if you can't get to them right away. Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.