Taco Rice

from allrecipes.com

You can use this as a side dish with enchiladas or as a filling with your tacos, whatever you can imagine it will taste good with-- it probably will!

1 (14.5 ounce) can chicken broth
14.5 ounces water in chicken broth can
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix, to taste
2 cups uncooked white rice
1 cup shredded Cheddar cheese
1 cup sour cream

In your rice cooker, put in rice, chicken broth & water, tomato sauce, and as much taco seasoning as you want. I used about half. Turn rice cooker on. After rice is cooked, stir in the cheddar and sour cream.

*You can also stir in at the end any of the following: 1 can green chilies, 1 can sliced olives, 1 can black beans, 1 can corn, 1 can spicy Ro-tel tomatoes & green chilies

Cilantro-Lime Rice (Cafe Rio knock-off)

I have tried several knock-off recipes, and this is the best so far...but not exactly the same.

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz.) chicken broth
1 1/4 cup water
2 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth, and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix.

Cheese and Brown Rice Casserole

5 cups brown rice, cooked

6 green onions, chopped

2 cup low fat cottage cheese

2 teaspoon dried dill

1/2 cup Parmesan cheese, grated

1 cup low fat milk

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole dish. Bake in a 375 oven for 15 minutes, stir, and then put in 15 more minutes. Stir again to get the cheese to melt before serving.

Breadsticks

These are so so good. I've used the topping recipe on pizza dough for breadsticks too. It's yummy! And I use leftover topping for dipping after baking.

Mix together:
1 T. yeast
1 1/2 c. hot water (hot to the touch but not burning ~115-120 degrees F)
1 T. sugar

Mix separately:
1 T. sugar
1/2 t. salt
3 1/2 c. flour (I use 1/2 wheat, 1/2 white)

When the yeast mixture is frothy (after about 5 minutes), mix the two together and knead for 3 minutes. Cover and let rise for 10 minutes. Spray a cookie sheet (12x18) with cooking spray. Push dough to edges, top with topping and cut into breadstick slices (or make twists or shaped breadsticks then top). Let rise until double.

Topping:
1/4 c. butter
1/4 c. mayonnaise
1/4 c. parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt

Bake on 350 degrees for about 10 minutes, or until golden on top. Serve warm and enjoy!!!

Perfect Brown Rice

Here is the promised recipe I mentioned a while ago. It really does make perfect brown rice. It works to use in other recipes, or just alone (you can add spices if you want also)

3 cups brown rice (not instant)
2 eggs
4 cups of water
1 can (about 2 cups) chicken broth (or you can just use 6 cups water, but the chicken broth adds more flavor)
1 tablespoon olive oil

Preheat oven to 350 degrees. Saute brown rice with 2 eggs, stirring constantly over medium heat until mixture is dry. Pour into 9 X 13 baking dish. Add water, chicken broth, and oil. Bake at 350 degrees for 45 minutes. Do not stir! Do not poke! Do not disturb! Just look at rice after 45 minutes and cover with foil at that time. Cook for about another 30 minutes, or until all the water is absorbed.

Potato Pancakes

This is a really easy version. It makes a great breakfast or side dish.

1 T butter
3-5 potatoes, grated
chopped onion (optional)
1 egg
1/4-1/2 c pancake mix or flour
salt and pepper to taste
parsley to taste

Melt butter in a pan. Mix the ingredients until they form a batter. Spread a tablespoon of batter for each pancake and brown on both sides. Serve with butter, sour cream, or applesauce. I think you can do this with zucchini too, although I have never tried it.

Mashed Potatoes Supreme

Mashed Potatoes Supreme
3 lbs medium red potatoes, quartered
1 package (8 oz each) cream cheese, cubed
½ cup butter, cubed
½ cup half-and-half cream or milk
1 medium green pepper, chopped
4 green onions, thinly sliced
½ cup cooked ham, sliced
1 tsp salt
1 tsp pepper
½ cup shredded cheddar cheese, divided
½ cup grated Parmesan cheese, divided
· Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
· In a large mixing bowl, mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Stir in the green peppers, onions, ham, salt, and pepper. Stir in 1/3 cup cheddar cheese and 1/3 cup Parmesan cheese.
· Transfer to a greased 9x13 baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

Easy Stuffing

This is my great-grandmas recipe for stuffing that is super easy and delicious.

1 loaf of bread (take off the top crust and discard -- for some reason it just doesn't cut as well)
1/2 tsp salt
1 square of butter
2 heaping tablespoons of sage

(quadruple for a 22 lb. turkey)

Cut up the bread into cubes. You don't have to dry the bread, but if you do it will hold more flavor. To dry the bread, put the cut up cubes on a cookie sheet and put in a 200 degree oven for a few minutes.

Put bread cubes in a bowl and toss with salt. Then add chunks of butter throughout. Add sage and toss with your hands.

If you are not stuffing a turkey, add about 1/2 cup chicken or turkey broth and bake in tinfoil at 350 degrees for about 30 minutes. There is nothing it in that needs to cook, it just needs to be heated.

Party Rice

Super simple and super yummy!!! It does take a long time to cook, though, so plan ahead if you make this.

1C white rice
1 stick butter (you could use margarine, but not the tub kind, the stick kind)
1 can beef broth
1 can french onion soup

preheat oven to 300. pour rice, soup, and broth into ovenproof bowl, then cut butter into large chunks on top. cook uncovered for at least an hour.

Tonight, it cooked for over an hour, and was still liquidy and crunchy. I popped it in Leslie's oven at 375 for 10-15 more minutes and it was perfect. I think my oven doesn't work quite right, but you could try cooking it at a higher temperature, or just for longer.

Sweet Potato Crisp

We made this last year for the holidays and it was a huge hit and so yummy! A nice change from the marshmallow casserole.

1 pkg. (8 oz) cream cheese
2 lbs. sweet potatoes (about 7 medium) peeled, cooked and coarsley mashed
1/4 cup packed brown sugar
1/4 tsp. cinnamon
1 cup chopped apples
1/2 cup dried cranberries

Topping:
3 T. flour
2 T. brown sugar
3 T. butter
3 cups Honey Bunches of Oats cereal

Beat cream cheese, sweet potatoes, 1/4 cup brown sugar and cinnamon with electric mixer until well blended. Spoon into 2-quart baking dish; top with apples and cranberries. Mix flour and 2 T. brown sugar in a large bowl. Cut in butter until resembles coarse crumbs. Stir in cereal. Sprinkle over fruit mixture. Bake at 350 degrees for 35 - 40 minutes or until heated through.

Enjoy! And have a great holiday!

Nutty Wild Rice

So this is the recipe I was going to bring but I didn't have all the ingredients. It is so good though!

1/3 c. slivered almonds, or pinenuts
1 T. olive oil
1 large onion, chopped
2 carrots, chopped (16 baby carrots chopped)
2 cloves garlic, (1 t. minced)
1 c. + fresh mushrooms, sliced
1 c. wild rice (uncooked), or combination of brown, wild, white... whatever you have on hand.
2 1/2 c. chicken broth
1/4 c. white wine
1/2 t. salt
fresh ground pepper, to taste
1 t. oregano
1 t. basil
1/3 c. Italian flat leaf parsley, chopped

1. Preheat oven to 350 degrees. Spread slivered almonds on jelly roll pan, greased with a tiny bit of olive oil or butter. Cook for 12 to 15 minutes, stirring every 3-5 minutes. Let cool and chop almonds.
2. In a large frying pan, heat oil over medium heat, add onion, carrots, garlic & mushrooms. Saute until tender and onions are translucent. Add rice and cook until it is lightly browned. Add broth, wine, salt, pepper, oregano and basil. Bring to a boil and simmer, covered, for 30 minutes.
3. Remove from heat and let stand for 10 minutes. Toss with parsley and nuts and serve.
*I like to make this dish with a mix of wild & brown rice. If I have any white rice I need to use up, I will throw it in at the very end and it mixes very nicely.
**This tastes excellent when paired with a lemon chicken.

Slow-Cooker Applesauce

4 lbs. apples, peeled, cored, and sliced
½ cup sugar
3 T brown sugar
2 t cinnamon
½ t nutmeg
¼ cup water

Fill crock pot with apple slices until they reach about 2 inches from the top. Combine sugars and spices in a bowl and mix into the apples. Pour in the water. Cook on low 6-8 hours. Mash with a potato masher.

Aunt Julie's Family's Favorite Jello

1 large box peach jello
1 quart home bottled peaches
whipping cream

Make jello according to package directions, but DO NOT add the cold water. Instead, dump in a bottle of home bottled peaches with the juice. Chill until gelled and top with real whipped cream.

Loaded Mashed Potato Casserole

I made this once and forgot to post it, so I'll play catch-up. It's one of Dave's favorites. (The picture has half onions on one side....if you're wondering=)

5 ½ cups mashed potatoes
(about 4 lbs. uncooked or 8 servings instant)
½ cup milk (if doing instant, omit and go by pkg. directions,

or if you want it a little less thick)
1 pkg. (8 oz.) reg. or low-fat cream cheese
1 cup reg. or low-fat sour cream
1 ½ tsp. garlic salt, or to taste
1 cup shredded cheddar cheese (or more if you want)
½ cup cooked and crumbled bacon (about 8 slices)
2 stalks green onions chopped *if desired*

Place first seven ingredients in a large mixing bowl. Beat on med-high until potatoes are smooth and creamy. Spoon mixture into a 13-in.x9in.x2in. baking dish. Sprinkle with cheese and bacon. (I have a microwave bacon cooker which drains the fat, or nuke it in the microwave between paper towels on a plate.) Cover and bake at 350 degrees for 15-30 minutes or until heated through and cheese is melted. Then sprinkle with green onions, if desired.

**(To make it easier on myself, I like to use kitchen shears to cut the bacon in tiny pieces and the green onions. I also prefer using instant potatoes, it's easier, and instead of adding the salt to the instant potatoes, I just substitute garlic salt instead. Sometimes when using instant, I stir everything all together in one pan using a heavy duty spatula, or beaters.)

Grilled Smokey Cheddar Potatoes

This can be cooked on the grill, over a fire, or in the oven and it's always tasty! I got the recipe from Betty Crocker.

4 medium potatoes, cut into 1-inch chunks
1/2 tsp salt
2 T butter or margarine
1 cup shredded smoked or regular Cheddar (4 oz)
2 T bacon flavor bits or chips (I cook and crumble my own bacon)
2 medium green onion, sliced (2 tablespoons)

Heat coals or gas grill.

Place potato chunks on 30X18 inch piece of heavy-duty aluminum foil. Sprinkle with salt. Dot with butter. Sprinkle with cheese and bacon bits.

Wrap foil securely around potatoes; pierce top of foil once or twice with a fork to vent steam. Cover and grill foil packet, seam side up, 4-6 inches from medium heat 45-60 minutes or until potatoes are tender. Sprinkle with onions.

Tortellini Salad

This is a fun summer dish. I combined a few different recipes to make it. With chicken, it is a meal; without it makes a great side.

1 lb. tortellini, cooked
1 can sliced olives
1 can quartered artichokes
1/2 cup feta cheese
1/2 cup sliced green onion
3 cloves garlic, minced
1 teaspoon dried basil
3 tomatoes, chopped
2 cups cooked chicken in bite-size pieces (optional)
8 oz. Italian dressing (or Caesar)

Combine and chill.

Cilantro-Lime Rice

1 c. long-grain white rice
coarse salt
1/2 c. fresh cilantro
2 T. fresh lime juice
1 T. olive oil
1 garlic clove

In a medium saucepan, bring 1 1/2 c. water to a boil. Add rice and 1/4 t. salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16-18 minutes.

Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic and 2 T. water; blend until smooth. Stir into cooked rice, and fluff with a fork.

(You can make this with left-over rice easily as well. Just warm up your rice and add in the mix. I just mix it with a whisk and use really finely chopped cilantro and minced garlic. I eat this alone as a side or add it into Mexican salads, quesadillas, or tacos.)

4 Bean Chilled Salad

Hi girls! My husband actually hates beans, but I wanted to post this anyway. My neighbor brought it to a BBQ the other day and I really loved it, hopefully you will too. It is so colorful and yummy.

2 cans green beans
1 can kidney beans
1 can garbanzo beans
1 can yellow/green beans (also called wax beans)
1/2 green pepper, diced
diced purple onion (optional)

Drain beans. Combine with green pepper and onion. Cover with following sauce:

1/2 cup veg. oil
1/2 cup water
1 cup apple cider vinegar (or regular kind)
1/2-3/4 cup sugar to taste

Soak overnight or for at least 8 hours.

Two Easy Appetizers

Sorry I didn't have this one for you at the get-together. I had them all printed and cut, but I forgot to bring them. You might have noticed that some of the bread was burnt on the edges; remember to keep an eye on them under the broiler!

Easy Cream Cheese Dip
Place an unwrapped brick of cream cheese on a plate and cover it with about ½ cup salsa; microwave for about 30 seconds until soft. Serve with crackers or chips for dipping.


Spicy Cheesy Bread
½ lb. Monterey Jack cheese, grated
1 4 oz. can of diced green chilies, drained
4 to 5 Tbl. Mayo
1 loaf french bread, sliced
Mix cheese, chilies, and mayo. Spread thinly on bread slices and place on a baking sheet. Broil in the oven about 2 minutes, or until bubbly.

Spinach Salad

Dressing:
3/4 C. white vinegar
3/4 C. sugar
1 1/2 T. grated onion
3/4 tsp. mustard powder
1 1/2 T. poppy seeds
1 1/2 tsp. salt
1 1/2 C. oil
* combine all and let chill

Salad:
1 red onion, sliced
1 head lettuce, chopped
3 bunches fresh spinach
3/4 lb. mushrooms
1/2 lb. bacon, cooked and crumbled
3/4 lb. grated swiss cheese
1 C. cottage cheese, add just before serving
craisins
* mix all salad ingredients adding dressing and cottage cheese just prior to serving.
*be sure to drain lettuce very well before putting in salad