Mexican Rice

This recipe works great as a side dish or for inside a burrito. I love it! I think it could be an entire meal if you added some chicken to it.

3-4 TBSP Grapeseed oil
2 cups white rice (do not rinse)
1 Onion, finely chopped
3 cups water
1/4c chicken broth powder
1/2 can of 15oz can fire roasted diced tomatoes--with chipotles if you want
1TBSP Roasted garlic ( just use reg chopped garlic that is in the refridge)
1TBSP Spice Hunter Mexican seasoning


In a pan saute the onion and rice together in the oil until the rice starts to brown. In at least a 4 cup measuring container, mix the chicken broth powder with water; add tomatoes, continue to add enough water to make 4 cups of liquid mixture. Add the both mixture, seasonings to rice mixture. Bring to boil on medium heat, and simmer until water cooks down to level of rice. Reduce heat to low and cover. Cook until water is gone, approx 10 min. Or, pressure cook on high for 3 minutes and allow the pressure to drop naturally.

Courtesy of my mom and Shar's.

Snickerdoodles

This is my favorite snickerdoodle recipe I've tried so far. I really think it has good flavor because it uses shortening AND butter. Most other recipes I've tried only have the shortening and I think they are a little bland. If anyone out there thinks they have a GREAT snickerdoodle recipe send it my way. I'd love to try it!



1 3/4 cups sugar

1 Tbs cinnamon

2 1/2 cups flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

8 Tbs (1 stick) unsalted butter, softened

1/2 shortening

2 large eggs



Preheat oven to 375. Mix 1/4 cup of the sugar and the cinnamon in a small bowl and set aside.

Whisk dry ingredients in a small bowl and set aside also.

Cream the butter, shortening, and remaining 1 1/2 cups sugar together on medium speed for about 5 min. Beat in the eggs.

On low speed, add the dry ingredients.

With wet hands, form cookies into balls and roll in the cinnamon/sugar bowl.

Cook for about 10-12 minutes. Once out of the oven, leave them on the baking sheet for another 10 minutes.

Peanut Butter Blossoms

I got this recipe from my neighbor, Christina Howden. I'm not usually a fan of peanut butter cookies, but these were great. They were so soft!

Also, watch the baking times. I am cooking at a high altitude (5095 feet), so it takes my cookies longer than it would at a lower elevation.

1 3/4 cups flour

1/2 tsp salt

1 tsp baking soda

1/2 cup shortening

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg

2 tbsp milk

1 tsp vanilla

Extra sugar

Hershey's kisses

.

Preheat oven to 375.

Measure out and whisk the dry ingredients and set aside.

Cream the shortening, sugars, and peanut butter. Then add the eggs, milk, and vanilla.

Finally add in dry ingredients.
Form into round balls and roll in white sugar.

Put on an ungreased baking sheet and bake for 8 min.

Push a Hershey's kiss deep into the center and bake for another 2-5 minutes.

Spinach and Turkey Meatballs with homemade white sauce!

I make this ALL the time. It is from my friend Raygon. It is yummy and usually this recipe makes enough for us to eat twice, or feeds a crowd. If we don't have company over, I just freeze half of the meatballs raw, and freeze the leftover sauce for another night.

10 oz frozen spinach, thawed
2 lbs of turkey
1 medium onion, finely chopped
1 clove of garlic, minced
1 egg
1/4 cup milk
3/4 c bread crumbs
salt and pepper
olive oil

Wring spinach with paper towel and combine all ingredients in large bowl (minus the olive oil). Grease a baking sheet. Form ingredients into bite sized meatballs and drizzle with a little oil, or spray the tops with PAM. Bake in oven 400 for about 20 minutes. (If cooking from frozen cook them a few minutes longer until they look slightly browned around the bottom edges.)

While meatballs are baking, make sauce

white sauce:
2T butter
2T flour
1 1/2 cup heavy cream
1 cup chicken broth (homemade is the BEST if you can!)
8 oz deli sliced provolone cheese, cut into cubes or shredded

Melt butter in sauce pan, add in flour, cook for one minute. Then whisk in cream and chicken broth. Bring to a boil and then stir in provolone until melted. Salt and pepper to taste.

Serve everything over egg noodles.

Courtesy of Raygon at mealicious.blogspot.com. Check it out! Her pictures are way better!