The BEST mexican rice you'll ever eat.

(Slightly altered from the Mexican Rice II recipe on Allrecipes.com)

Ingredients

• 1 1/2 tablespoons vegetable oil
  
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon taco seasoning
  
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth (I use vegetable broth)

Directions

1. Soak the rice for about 30 minutes before cooking. This helps give you wonderfully soft rice! Drain/rinse.
   
2. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
3. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Note: I always prepare this in the rice cooker so I never do the "puffed and golden" portion of the cooking - I just throw all the ingredients together and throw it in the rice cooker for 25 minutes.

Chicken Chili

1 med onion
3-4 cans great white northern beans
3/4 c chicken broth
1 tsp tabasco sauce
1/2 tsp cumin
4 cooked and cut chicken breasts
1/2 c sour cream
1 clove garlic
1 cube butter
1/4 c flour
2 c milk
3/4 tsp chili powder
2 4 oz cans green chilis
1 1/2 c monterey jack cheese

saute onion, garlic, and 2 tbsp butter and set aside. In a large pot melt remaining butter, whisk in flour. Cook 3 min. Stir in onions. Gradually add broth and milk. Bring to a boil on med heat til thick (about 5 min). stir in everything else except the sour cream. Cook on low 20 minutes or until beans are cooked through. Add sour cream then serve.

Kevin Dip

2 jars artichoke chopped fine
8 oz sour cream
8 oz mayo
1/2 c parmesan cheese
1/2 - 2/3 small can of chopped jalapenos
put in crock pot for 1hr

No Bake Cookies

2 c white sugar
1/2 c milk
1/2 c butter
1/2 quik
Boil 1 minute; Remove from heat
Add:
1/2 peanut butter
3 c quick oats

Spoon onto wax paper and let cool.

Butterscotch and Chocolate Chip Cookies for January 23, 2011

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 cup semisweet chocolate chips
• 1 cup butterscotch chips
  

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate and butterscotch chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Makes 18 large cookies

Beef Stroganoff for Jan. 16, 2010

Slow Cooker Beef Stroganoff
(Serves 12)

Ingredients

• 3 pounds cubed beef stew meat
• 4 (10.75 ounce) cans condensed golden mushroom soup
• 1-1/2 cups chopped onion
• 3 tablespoons Worcestershire sauce
• 3/4 cup water
• 3/4 cup beef broth (or beef bullion w/ water)
  
• 3/4 pound cream cheese
• salt, pepper to taste
• a few cloves of garlic, diced
• mushrooms, sauteed
• 1/2 packet of onion soup mix

Directions

1. In a slow cooker, combine the everything but the mushrooms and cream cheese.
2. Cook on Low setting for 5 - 6 hours. Add mushrooms 1/2 hour before serving. Stir in cream cheese just before serving.