Green Rice

This “arroz verde” has a deep gorgeous color and a buttery, herbal flavor. You can make it to have with some traditional Mexican food, or it is also delicious served with a grilled steak.

I really liked the flavor of this rice, but for me it was a bit “too green”. Next time I make it I will use double the amount of rice and the needed addition of liquids for that amount, but will keep the cilantro and spinach the same amount.

Ingredients:

½ c tightly packed fresh cilantro sprigs (about ½ ounce)
1 cup tightly packed fresh stemmed spinach leaves (about 1 ½ ounces)
1 ¼ cups low-fat chicken stock
1 ¼ cups milk
1 tsp. salt
1 Tablespoon olive oil
3 Tablespoons unsalted butter
1 ½ cups long-grain rice
¼ c finely minced onion
1 clove garlic, minced

Directions:

1. Put the cilantro, spinach and stock in the blender and blend until the greens are pureed.
2. Add the mixture and salt and blend a bit more until well combined.

(You can prepare the cooking liquid mixture earlier in the day and keep it refrigerated. Then, when it is time to make the rice it goes together quickly.)

1. Use a medium-sized (3-quart) heavy-based saucepan with t good lid over medium heat.
2. Heat the olive oil and butter until butter is melted
3. Add the rice and sauté – stir about every 30 seconds or until it just starts to brown (3-4 minutes).
4. Add the onion and garlic and cook for one minute, stirring constantly.
5. Add the contents of the blender, stir the mixture well, and then turn the heat to high, to bring it to a boil.
6. Cover the pan, turn the heat to very low and cook for 20 minutes.
7. After 20 minutes, stir the rice very carefully to avoid crushing it, cover, and cook for an additional 5 minutes.
8. Take the pan off the heat and let the rice steam inside the pot for 10 more minutes.

Serve hot.

This recipe makes 6-8 servings.

This was great to use in really big flour tortillas. Wrap as for burritos and add some shredded beef, and pinto or black beans. Add some cheese and salsa and sour cream if you choose. Fold it over, tuck in the sides and continue to wrap to achieve a large, fully enclosed burrito.

Use two hands to hold this huge burrito as you try to eat it- otherwise you will have a bit of a mess- but that is what makes it all good!

Pinapple Butterscotch Bundt Cake

This was super easy - I had a Pineapple Cake Mix and a little box of Butterscotch instant pudding. I made the cake mix just the way it said on the package, but added the pudding powder in with the mix.

Peanut Butter Squares

Ingredients

1/2 c brown sugar
1/2 c corn syrup
1 c peanut butter
1 tsp vanilla
1 c rice crispies
2 corn flakes

Directions:

1. Melt ingredients together.
   
2. Put the 1 cup rice crispies and 2 cups corn flakes in a large bowl.
3. Pour the melted stuff on top and stir well to combine...
4. Spread into a 9x9-inch greased pan.
   
5. Put 1/2 half a package of chocolate chips on top and then put the pan in a warm oven to melt the chocolate.
   
6. When melted, you can spread the chocolate all over the top like a frosting.
   
7. Cool a bit, then cut into squares and serve.

Chocolate Chip Cake

I wanted to make this cake with Samantha- I think she will have fun with it. I would love to make it with any of the other grand-kids- if they lived close enough...or maybe when I come to visit we could make it.

Ingredients:
1 pkg devil's food cake mix
1/4 c oil
2 eggs
1 1/4 c water
1 pkg chocolate instant pudding ( 4 serving size)
1 c chocolate chips (6 oz pkg)

Directions:

1. preheat oven to 350 degrees
2. pour oil into 9 x 13-inch pan and tilt pan until bottom is covered in oil
3. put remaining ingredients into pan
4. stir with a fork until blended - about 2 minutes
5. scrape sides and spread batter evenly in pan
6. bake at 350 degrees for 35 - 45 minutes (until toothpick comes out clean)
7. cake may be sprinkled with powdered sugar

Aggression Cookies

These are the easiest of cookies to make- pour the ingredients into a big bowl, make sure the kids hands are clean and them let them start mixing...

Ingredients:
3 c brown sugar, packed
3 c margarine
6 c uncooked oatmeal
1 tsp soda
3 c flour

Directions:

• with clean hands, mash, knead and squeeze all ingredients until well mixed and a firm dough
• form into small balls
• place on ungreased cookie sheets
• dip the bottom of a small water glass into granulated sugar and flatten each ball
• bake at 350 degrees for 10 - 12 minutes

Anytime there was an opportunity for boys to cook - this was my recipe of choice. I let Birke's cub pack make them and also Kirt's scouts. Boys love to get their hands all messy with cookie dough. When having the boys make the cookies we make a slight adjustment- instead of making lots of little balls I have them form the cookie dough into 3 long tubes, we wrap them in waxed paper and pop them into the freezer for slice and bake cookies later. When we want to get really exotic I have them add chocolate chips, or raisins, or both.

Pumpkin Pineapple Muffins

I found this recipe in a magazine - it was an advertisement for olive oil. I didn't have any but decided I could use a different cooking oil and they turned out well!

Recipe makes 12 muffins -- if you want more just double the recipe.

Ingredients:

1/3 c oil
2/3 c sugar
2 tsp ground cinnamon
1 cup flour
3/4 c whole wheat flour
2 tsp baking powder
1/4 tsp salt
2/3 c low fat buttermilk
2 egg whites (I just used two eggs)
1/2 of a 16 oz can solid pumpkin
2 tsp vanilla
1 T grated orange zest
8 oz can of pumpkin tidbits, drained

Directions:

• preheat oven to 400 degrees
• use cupcake papers or grease insides of each cup in the muffin tin
• combine 1 T sugar, 1/2 tsp of cinnamon in a bowl and set aside- this will be sprinkled on the top
• whisk the buttermilk, the oil, egg, pumpkin, vanilla and orange zest in another bowl
• stir in the pineapple
• make a well in the flour mixture, pour in the milk mixture and stir until just blended
• spoon the batter into the muffin tins
• sprinkle with sugar and cinnamon mixture
• bake 18-20 minutes or until wooden pick inserted comes out clean
• carefully remove from tins and cool completely on wire rack

I doubled the recipe and we took a dozen - minus 1- to two different families.

Strawberry Pretzel Dessert

This makes a lovely dessert for Valentine's Day because it is incredibly easy, but looks and tastes totally delicious and it also makes an interesting conversation dessert as no one will be able to guess that the crust is made from pretzels.

• 2 cups crushed pretzels (about 8 ounces) Regular --not mustard flavored
• 3 Tablespoons of sugar
• ¾ cup melted butter
• 8 ounces cream cheese
• 1 cup sugar
• 8 ounces Cool Whip
• 1 large package of strawberry jell-o
• 16 ounces of frozen strawberries
• 1 small can crushed pineapple

To make the crust:

• Crush the pretzels and put them in a medium sized bowl.
• In a small pan on the stove melt the butter, stir in 3 Tablespoons of sugar.
• Pour the melted butter/sugar mix over the crushed pretzels and stir to distribute the butter.
• Press the pretzel mix into the bottom of a greased 9’ by 13-inch pan. (you could also choose to use a 11” by 13-inch cake pan, but I prefer the 9” by 13-inch cake pan.

Bake at 400 degrees for 7 minutes.

Cool for one hour.

• In a large bowl, using a spatula or hand mixer, mix the cream cheese with the cup of sugar. Then, using a wooden spoon or spatula, fold in the Cool Whip.
  
• Spread this concoction over the crust.
• Dissolve jell-o into 2 cups of boiling water.
  
• Add the strawberries and the undrained pineapple.
  
• Chill and then place on top of the cream cheese layer.
  

Continue to chill.

This yummy dessert will feed 15 regular appetite people… fewer if this is their favorite recipe.

This recipe is also good- or better if you substitute raspberry jell-o and raspberries instead of using strawberry jell-o and frozen strawberries.

Of course, this causes me to think of what other flavors you could try.

How would it turn out if you used orange jell-o and mandarin oranges? Or peach jell-o and peaches? Or strawberry-banana jell-o and added some bananas to the strawberry jell-o mixture? Obviously, I will need to try a few more version of the pretzel dessert recipe.

Brown Rice Bread

Try this toasted in the morning with butter and a drizzle of honey! yum!

2 c warm water, divided
2 pkgs. quick rise yeast
3 cups cooked brown rice
1/3 c honey
1/4 c butter, softened
1 1/2 tsp salt
3 cup wheat flour
4-5 cups flour
1 c raisins
1 c walnuts (optional)

1. dissolve the yeast in 1/2 c water in a large bowl; let it stand for 5 minutes.
2. add remaining water, rice, honey, butter and salt; beat until smooth.
3. stir in enough flour to make a soft dough and then add the raisins and walnuts.

1. turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
2. place in a lightly oiled bowl and turn to coat both sides
3. cover and place in a warm area for about 1/2 hour or until double in bulk.

1. punch down the dough and knead lightly
2. divide dough in half and place each peace in a greased loaf pan.
3. cover with wax paper and let them rise again for about 45 minutes or until double in bulk.

1. preheat oven to 375 degrees
2. bake for 30-40 minutes or until bread sounds hollow when lightly tapped.
   

Double Chocolate Mint Cookies

Ingredients:
3/4 cup butter
1 1/2 c brown sugar
2 T. water
3 c. semi-sweet chocolate chips
2 eggs
2 1/2 c flour
1 1/4 tsp baking soda
1/2 tsp salt
Andes creme de menthe (enough for each cookie-I used 3 packs)


Directions:
In a large heavy pan, over low heat, melt the sugar, butter, and water.
Add chocolate chips and stir until partly melted, then remove from the stove and continue stirring until all chocolate chips are melted.

Pour into a large bowl and let set for 10 minutes to cool slightly.

With a mixer, beat eggs one at a time add some of the dry ingredients. Pour this mixture into the bowl with the chocolate mixture and then continue adding the remainder of the dry ingredients, beating just until blended. Cover bowl and chill for 1 hour.

Preheat the over to 350 degrees. Line cookie sheets with aluminum foil. Using the small Pampered chef scoop to scoop up uniform sized balls of cookie dough, and then roll them into balls. Bake 10-12 minutes (cookie will crisp as they cool). Remove from heat and immediately place a mint on the top of each hot cookie. Allow the mint to soften, then swirl mint over the cookies.
'
This recipe makes about 80 cookies.

Merika's Miracle Cookies

Made these this week after work- knew I needed something to take to the ladies I VT on Wednesday, and also I signed up to take a dessert to someone on Thursday, and was feeding the missionaries on Friday. I made them smaller than usual so I would have plenty and could let the missionaries each take home a bag of cookies.

Carrot Cake

This was a really heavy, dense carrot cake. I made it in a bundt pan and didn't frost it. Kirt really enjoyed it.

Ingredients:
put these in a bowl-
3 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

in another bowl-
1 c raisins
1/2 c chopped nuts

Take 2 T of flour mixture and toss with the raisins and nuts.

in another bowl-
2 c sugar
1 1/ c oil
1 tsp vanilla

then thoroughly beat 4 eggs

1. stir in dry ingredients alternately with
2. 3 cups finely grated carrots and blend until smooth
3. add raisin-nut mixture and mix well
4. pour into a greased bundt pan

Bake at 350 for 1 hour approximately.
Cool on wire rack for 10 minutes, top with cream cheese frosting is you want to.

Brown Sugar Bacon

I found this recipe on the McConkie Menu blog. Annalisa said when she made it her husband was in breakfast bliss. I wanted to know what "breakfast bliss" tasted like. It was terrific, and even though it was later in the day it was "bliss", no way it would still be around at breakfast!

Crock Pot -- Pot Roast

(this third picture doesn't do justice to how good this pot roast tasted)

Ingredients:

2 1/2 pound boneless chuck roast, cut into 2-inch cubes
1/2 c, plus 1/4 c. flour
1/4 c butter
1 medium onion, sliced
1 tsp salt
1/8 tsp pepper
1 clove garlic
1 pkg onion soup mix
3 cups water

Directions:

1. cut the chuck roast into cubes- I used my electric knife
2. coat beef cubes with 1/2 cup flour- I put the flour into a plastic bag- added the meat, shook it up to coat it
3. melt the butter in a fry pan on the stove then brown each side of each cube of meat (braise)
4. drain off excess fat
5. put the meat into the crock pot
6. add the onions and spices and onions soup mix
7. pour the water in
8. turn the crock pot on to high
9. cover and cook about 5 hours

To make gravy: dissolve remaining 1/4 c flour in a small amount of water ( use a bottle with a lid and put the flour and water in it, put on the lid and shake well)
Stir into the meat mixture, cook on high for an additional 30 minutes.

Raspberry Tapioca Salad

This is a tasty and very refreshing salad. This photo does not do it justice. Last time I made it it wasn't so red. I think today I used the large package of jello when I was supposed to use the smaller package. It tasted great though!


Ingredients:
3 cups water
1 (3ounce) package of raspberry Jell-O
1 (3.4-ounce) package instant vanilla pudding
1 (3 ounce) package tapioca pudding
1 (10 ounce) package frozen raspberries, thawed
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container Cool Whip, thawed

Directions:
-In a large saucepan, bring the water to a boil.
-Stir in the jellos and puddings with a whisk.
-Bring to a boil again, stirring constantly.
-Boil one minutes.
-Remove from heat and cool.
-Fold in raspberries, pineapple and Cool Whip.
-Put it all in one large bowl or individual bowls.
-Chill in the fridge for at least 2 hours.

Hawaiian Haystacks- a DIY dinner (Do-It-Yourself)

We like to serve food that allows people to tick and chose the items they like.(if you don't like onions, just leave them off)

This was Kirt's serving- it looks completely different from mine!

Everyone's does and that is the beauty of this meal. People can pick and choose from an assortment of toppings and customize the meal to their taste buds.



Ingredients:
6 bone-in or boneless, skinless chicken breasts
1 large onion, sliced
2 (10 3/4-ounce) cans, cream of chicken soup
1/2 cup cour cream
1/4-1/2 teaspoon garlic powder
salt and pepper to taste
6 cups cooked rice

Any or all of the following:
sliced almonds
celery, thinly sliced
grated cheddar or Monterey Jack cheese
Chinese noodles
coconut
green onions, chopped
green pepper, chopped
mushrooms
olives, sliced
peas
pineapple chunks
mandarin orange slices
tomatoes, diced

Directions:
-boil the chicken in salted water with the onion in a large pot
-remove the onion-dice the chicken, save the broth

-in a large saucepan, mix the soups, thin them with some of the broth
-add sour cream
-heat thoroughly, then add chicken and garlic powder
-add salt and pepper

To serve the haystacks, put rice on individual plates, then the chicken mixture and let everyone add the toppings they desire.

Sponge Candy

What is chocolate on the outside with a sponge-looking, yellow, crunchy candy on the inside? I always called it “Sponge Candy” when I was a kid.
Basically it is a hard candy or toffee made with boiled sugar and corn syrup. After removing from the heat source, stir in some baking soda and some vinegar and it foams up and when it cools the insides resemble a sponge!

Sponge Candy
• 2 cups (1 pound) granulated sugar
• 4 tablespoons white vinegar
• 3 tablespoons light corn syrup
• 2 cups water
• 1 teaspoon baking soda, sifted
• 12 ounces semisweet chocolate chips
• 2 tablespoons vegetable shortening
• 1 (1-ounce square) unsweetened baking chocolate

Generously butter or oil an 8-inch square pan and then set it aside until needed.
1. In a large heavy saucepan, over medium-high heat, place sugar, vinegar, golden syrup, and water.
2. Be sure to use a large pan, because even though it looks like you won’t need one, you will when the sugar gets bubbling.
3. Gently heat the mixture, stirring with a wooden spoon, until the sugar has dissolved and the syrup has melted.
4. Now, bring it to a boil, cover it and boil for approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer and the mixture turns a light amber color. FYI (285 degrees is hard-crack)

Remove pan from the heat source and stir in the baking soda, mixing it well to allow the bubbles to subside a little.

Don’t be alarmed- but when you add the baking soda the mixture will bubble up quite a bit. Like I said before - Make sure your pot is big enough, or the mess when it bubbles over the sides will deter you from trying this recipe again- and that would be a shame, because you will love it.

The trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture.

Quickly pour it into the prepared 8” pan (so that mixture stops cooking and doesn't burn – but DO NOT try to spread it around, as this will make all the bubbles disappear) and leave until it sets- it will harden as it cools.

After candy has cooled, cut or break into pieces. Sponge candy can be eaten plain, or you can dip it in chocolate (my personal favorite).

Directions for dipping in chocolate:

1. In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate.
2. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat.

• Dip the sponge pieces into the melted chocolate, covering each piece completely.
• Place on waxed paper to cool.
• When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container.

NOTE: I am serious about the airtight container. This candy draws moisture from the air and will become a sticky mess if you let it sit out too long.

Pina Colada Cookies -

I found this recipe and wanted to try it out. I know Merika really likes coconut and pineapple so thought it would be good to share with her. I had to ask a friend from work where to get Pina Colada. I wasn't really even sure what form it would be in.
It is found in the frozen section of the store by the frozen orange juice.

When you put the frosting on it is supposed to be sort of runny and flow out over the cookie and cover the top- mine didn't on most of them.



When I make them next time I will color the cookie dough yellow as I think it will be a nice contrast to the white frosting.


Ingredients:
2 cups sugar
1 cup butter
2 tsp. vanilla
4 eggs, well beaten
5 1/2 cups flour
2 tsp. baking powder
3 T Pina Colada concentrate (non- alcoholic concentrate- available in the freezer section next to cans of frozen orange juice)

Directions:
Blend the sugar, vanilla and butter together. (this is where I would add some yellow food coloring next time)
Add the eggs and mix well.
Slowly stir in the flour and baking powder.
Form into 6 balls, wrap each one in foil and put in the fridge for one hour.

Take out and deal with only one ball at a time:
Sprinkle powdered sugar on the counter and then roll out to about 1/4 inch thick.
Cut out cookies with cookie cutter (I used a Pampered Chef 2 1/2" round cutter).
Place cookies on lightly greased cookie sheets.
Bake at 350 degrees for 10-12 minutes, watch them so they don't over bake.

Frost cookies when cool.

Pina Colada Frosting
3 cups powdered sugar
1 tsp shortening
the rest of the can of Pina Colada concentrate

Mix the powdered sugar with the shortening and the Pina Colada concentrate to desired consistency. I wanted mine runny so I could put a blob in the center of each cookie and it would slowly spread out and run off the sides- to cover the top of each cookie. When the frosting was made I put it in a zip-lock bag and sealed it and cut off a corner of the bag to use it as a pastry or frosting bag.

By using the 2 1/2" round cutter I was able to get 6 dozen cookies with this recipe.

Christmas Cookie Buttons

Ingredients

* 1/2 cup butter, softened
* 1 cup all-purpose flour
* 3 tablespoons heavy whipping cream
* Sugar
*

FILLING:
* 1/4 cup butter, softened
* 3/4 cup confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1-1/2 to 2 teaspoons heavy whipping cream
* 1 drop each red and green food coloring

Directions

* In a small bowl, beat the butter, flour and cream.

Cover and refrigerate for 1 hour or until easy to handle.

* On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with a floured 1-1/4-in. round cookie cutter.
Place 1 in. apart on ungreased baking sheets.
Sprinkle with sugar.
Prick each cookie 3-4 times with a fork.
* Bake at 375° for 7-9 minutes or until set.
Remove to wire racks to cool.
* In a small bowl, combine the butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency.
Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green.
Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

Christmas Bark

Gather these ingredients:

1 sleeve of saltine crackers
3/4 cup butter
1/2 cup brown sugar
1 pkg. of semi-sweet chocolate (I used BAKER'S and chopped it into smaller pieces)
1 cup of chopped peanuts

HEAT oven to 375ºF.

Step 1 - Base
LINE a cookie sheet with foil and lay out crackers in a single layer.

Step 2 - Toffee
COOK butter and brown sugar in small pan on medium-high heat stirring occasionally.

Bring to boil; cook 3 minutes stirring constantly.

POUR over crackers and spread evenly. BAKE 8-10 minutes.


Step 3 - Topping
REMOVE from the oven and immediately sprinkle with chocolate; let stand until chocolate is softened.

Spread chocolate evenly over crackers.

Sprinkle with nuts.

Cool. Break into pieces. Enjoy it.

Let me know if you like this- it is easy, very addicting and probably a million calories (yikes!)

Oreo Turkey Treat

This is just one of those things that Thanksgiving means to me! 

 It's tradition! 

I made these every Thanksgiving for years as a child. 

So this year, I passed on the tradition and made them with mine.

 Scrape the Oreos.

 Glop on some chocolate frosting.

 Put the cookies together like this and add a Whopper.

 Line up some Candy Corn.

 Add a Raisinette with a little frosting as the glue.

 Use Red Gel for the gobbler thingy.

Samantha had so much fun!