Baked Mexican-Style Rice

• 1 cup rice, rinsed
• 1 3/4 cups boiling water
• 4 tablespoons diced potato
• 4 tablespoons frozen mixed vegetables
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons ground cumin
• 2 teaspoons tomato paste
• 2 teaspoons chicken bouillon paste

Combine all ingredients in 13x9 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

1/2 recipe:

• 1/2 cup rice, rinsed
• 7/8 cup boiling water
• 2 tablespoons diced potato
• 2 tablespoons frozen mixed vegetables
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1 teaspoon tomato paste
• 1 teaspoon chicken bouillon paste

Combine all ingredients in 8x8 baking dish. Cover with foil. Bake at 375 degrees F for 22-27 minutes. Rest 5 minutes before removing foil. Fluff with a fork.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Mixture:

2 cans (29 ounces each) Bruce's Cut Sweet Potatoes (Yams), well drained

2 eggs, well beaten

3/4 cup brown sugar

1 teaspoon vanilla

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup butter, melted

Pecan Topping:

1/2 cup all purpose flour

3/4 cup brown sugar

1 cup chopped pecans

1/4 cup butter, melted

Preheat oven to 375 degrees F. Grease a 13x9 inch baking dish. In a large bowl, mash sweet potatoes. Add rest of ingredients for sweet potato mixture. Spread evenly in prepared dish.

In a medium bowl, combine pecan topping ingredients. Sprinkle evenly over sweet potato mixture.

Bake 30 to 35 minutes or until topping is browned. Let sit for 10 minutes before serving.

Variation: Can replace pecan topping with 2 cups miniature marshmallows (or just pile them on top!)

Adapted from the Bruce's Yams label

Roasted Red Pepper Hummus

• 1 (15 ounces) can garbanzo beans, drained, reserve liquid
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (I used vegetable oil in a pinch)
• 2 tablespoons peanut butter (or any other nut butter)
• 1/2 teaspoon ground cumin
• 1 or 2 strips of jarred roasted red pepper and small amount of its juice

Layer the ingredients in your Nutribullet, blender, or food processor. Add approximately half of the reserved bean liquid. Process until as smooth as you like it. Refrigerate for several hours before serving.

I adapted this recipe.

Perfectly Seasoned Slow Cooker Pinto Beans

• 1 pound (16 ounces) bag of dried pinto beans
• 2 teaspoons olive oil
• 1 small yellow onion, diced
• 1 teaspoon minced garlic
• 4 slices of thick cut bacon
• 1/2 teaspoon salt (adjust to your preference)
• 4 teaspoons chicken broth concentrate
• 1 bay leaf
• 1 teaspoon granulated white sugar

Pour the beans into a large bowl or slow cooker bowl and cover with at least 2 inches of water and allow to soak overnight. Alternately, you can boil the beans in a stovetop safe pan at a steady boil for about 10 minutes before you begin to cook them. Drain and rinse the beans after this step. Heat olive oil in a pan and saute onions and garlic until soft and fragrant. Transfer all of the ingredients to the slow cooker bowl and cover beans with at least 2 inches of water. Set slow cooker to high and cook for 4-6 hours, until beans are as soft as you desire.

Original recipe here. 

Country-Style Smothered Green Beans

• 2 strips (3 ounces, approximately) thick cut bacon, cut into pieces (use more if you wish!)
• 1/2 cup diced onion
• 1 pound frozen cut green beans (or, fresh from the Farmers' Market!)
• 1 tablespoon light brown sugar, packed
• 3/4 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 2 teaspoons low-sodium soy sauce

In a Dutch oven, fry bacon until the grease is released. Remove bacon from pot and set aside, leaving bacon grease in the pot. Saute onion in the grease for a couple of minutes, until fragrant. Add bacon, green beans and seasonings into the pot. Stir all to combine. Cover the pot and simmer on very low heat for 45 minutes, or until the green beans are soft.  You may need to add additional water as this simmers so that the green beans don't burn.

 

Mushroom & Bacon Rice

•  2 slices thick-sliced bacon, cut into pieces (may use 3-4 regular slices of bacon)
• ½ onion, minced
• 1 ½ cups sliced mushrooms, cut into pieces
• 1 teaspoon minced garlic
• 1 cup rice, uncooked (I used long-grain white rice)
• 3 cups chicken broth
• ⅛ teaspoon dried thyme leaves (I used dried sage)
• ⅔ cup shredded Parmesan cheese (I used just under 1/4 cup of the green can stuff)

Fry the bacon in a large skillet until browned and crisp. Spoon bacon onto a paper towel lined plate, reserving 1 tablespoon bacon grease in the skillet. Saute the onion in the grease until softened. Add the garlic and saute until fragrant. Add the mushrooms and saute until mushrooms start to release their juices. Add the rice, chicken broth, thyme and bacon to the skillet. Add black pepper, to taste. Stir until combined. Cover skillet tightly with a lid. Simmer for 20-25 minutes, until rice is tender and broth is absorbed. Add cheese and stir until melted.

Inspired by this recipe.

Restaurant-Style Mexican Rice

• 1/4 cup diced onion
• 2 tablespoons oil
• 1 cup uncooked white rice
• 3 1/4 cups hot water
• 1/4 cup diced potato
• 1/2 cup frozen mixed vegetables, thawed
• 2 cubes Knorr Caldo de Pollo bouillon* 

In a large non-stick frying pan, saute onion in oil on medium-high heat for 2 minutes. Add the rice and saute the rice until lightly toasted. Add water, bouillon, potato, and vegetables and bring to a boil. Turn down to a simmer and put the lid on, leaving about a 1/4 inch gap for steam to escape. Cook for 25-27 minutes, until all the water is absorbed and the rice is tender. To make fluffier rice, remove lid after removing from heat and allow to rest for 10 minutes before fluffing with a fork.

*The Knorr Caldo de Pollo bouillon cubes are commonly found in the Hispanic food section.

Pimento Cheese Spread

• 8 ounces shredded sharp Cheddar cheese ( I shred my own)
•  1 (4 ounces) jar diced pimentos, well-drained
• 1/3 cup sour cream*
• 1/3 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• Generous dash black pepper

Mix all ingredients in a bowl or other container. Refrigerate for several hours or overnight. 

*can substitute additional mayonnaise for the sour cream

Imitation Crab Casserole

• 1 (8 ounces) package imitation crab meat, Flake style preferred
• 5 ounces cream cheese, softened
• 1/4 cup sour cream or mayonnaise (see note 1)
• 1 cup shredded Mozzarella cheese
• 1 teaspoon soy sauce or Worcestershire sauce (see note 2) 
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (may omit if using mayonnaise)
• Sprinkle of black pepper
• 1/2 medium onion, sliced into very thin rings
• 1/4 cup chopped celery
• 1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.  Mix all ingredients, except Cheddar cheese, in a bowl. Press crab mixture into an 8 x 8 inch square baking dish. Bake for 30 minutes, sprinkling top of the crab mixture with the shredded Cheddar cheese after 20 minutes.

Note 1: My personal preference is 1/8 cup sour cream and 1/8 cup mayonnaise.

Note 2: My personal preference is Worcestershire sauce.

Inspired by this post.

 

Melissa's Quick Pantry Salsa

• 28 ounces canned tomatoes, any type (see note below)
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ⅛-¼ teaspoon black pepper

Mix all the ingredients in a bowl. Cover and refrigerate for several hours or overnight.

Cook’s notes: (1) I use the 28 ounce can of petite diced tomatoes and blend about ½ of the can with the spices before adding back in the rest of the can. You can use a 14 ounce can of diced or petite diced tomatoes and a 14 ounce can of crushed tomatoes.

(2) Add fresh cilantro if you have it on hand.

(3) Fresh onion and/or garlic can be used instead of powder.

Cole Slaw

• 1 bag shredded cabbage or cole slaw mix (up to 16 ounces)
• 1/4 cup sugar
• 2/3 cup mayonnaise
• 3 teaspoons milk
• 2 teaspoons white vinegar
• salt & pepper, to taste

Mix all ingredients well. Cover and refrigerate for several hours or overnight.






From The Welders Wife YouTube channel. Watch video here.

Country Style Green Beans (Cracker Barrel Copycat)

• 1/4 pound bacon, chopped
• 1/4 medium onion, chopped
• 3 cans (14.5 ounces each) whole green beans, drained
• 1 teaspoon sugar or brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Heat a saucepan over medium-high heat. Add the bacon and onion and cook, stirring frequently, until they begin to brown. Do not remove the bacon drippings. 

Add the green beans, sugar, salt, and pepper and stir well. Cover the pan, reduce the heat to low, and let simmer for 45 minutes. Stir well and serve warm.

Original recipe here.

Mom's Baked Beans

• 2 (15 ounce) cans Showboat Pork & Beans, drained
• 4 strips thick-sliced bacon, diced
• 1/2 cup brown sugar
• 1/2 cup onion, diced
• 1/2 cup Sweet Baby Ray's barbecue sauce
• 2 tablespoons yellow mustard
• 1/2 teaspoon salt

Preheat oven to 375 degrees F. Fry bacon until semi-crisp and most fat is rendered. Remove bacon from skillet and drain most of fat out of skillet. Saute onion until soft. Add all ingredients into a 2 quart oven-safe dish and bake for 30 minutes, or until thick & bubbly.

UPDATE 9/19~~ Add a tablespoon or two or Worcestershire Sauce to these to make these baked beans extra yummy!

Red Lobster Cheddar Bay Biscuits

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 2 teaspoons garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper, optional
• 1 cup buttermilk (or 2 tablespoons vinegar added to 1 cup whole milk and let sit for 5 minutes)
• 1/2 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese

• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.
6. Serve immediately.

Original recipe here.

Roasted Green Beans & Mushrooms

• 2 cups green beans, fresh or frozen (I used frozen)
• 2 cups sliced mushrooms (I used less)
• 1/4 cup olive oil
• 2 teaspoons garlic (I used garlic powder)
• salt & pepper to taste

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Combine all ingredients in a bowl, coating vegetables well with the oil. Pour vegetables in a single layer into baking sheet. Bake for ? minutes, until mushrooms are browned and green beans are crisp-tender.

** I found this recipe on Pinterest but the link did not go back to a post so I don't know who to credit for this recipe.

Velveeta Mac & Cheese--My Way!

• 1 ½ cups small shells pasta, dry
• 4 ounces Velveeta cheese
• ⅓ cup milk

1. Boil pasta in salted water until soft; drain and return to pan.
2. Add cheese and milk, stirring constantly over very low heat.

Cucumber & Tomato Salad

• 2 cucumbers, peeled, halved and thinly sliced
• 4 Roma tomatoes, quartered and cut into small chunks
• 1/4 medium onion, slivered
• 2 tablespoons extra virgin olive oil
• 1 tablespoon rice vinegar (I probably used a bit more)
• pinch of sugar if using out of season tomatoes
• salt and pepper, to taste

Combine all the ingredients in a bowl and toss. Allow to set for several hours in the refrigerator so that veggies can absorb the flavors. 

Cooks notes: I just "eyeballed" the measurements for the oil and vinegar. This salad would also be fantastic with an avocado diced in!

Inspiration recipe here.

No Velveeta Creamy Macaroni & Cheese

This is a healthier version of a favorite food...

• 1 1/2 cups (1/2 pound) elbow macaroni, dry
• 1 cup milk
• 1 egg
• 4 teaspoons cornstarch
• 2 tablespoons butter
• pinch nutmeg
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 cup (4 ounces) freshly grated Colby Jack cheese

Boil pasta in salted water until tender. Drain and return to pan.

Combine milk and egg in a saucepan. Whisk in cornstarch over medium heat and stir constantly until mixture boils and becomes thick. Remove from heat. Stir in butter and spices, until butter melts.

Stir in cheese until it melts.

Mix with pasta and enjoy!

Adapted from here.

Banana Nut Bread

• 3 very ripe  bananas
• 1 cup sugar
• 1/2 cup (1 stick) margarine, softened
• 2 cups all-purpose flour
• 2 eggs
• 1/8 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts

1. Peel bananas and mash in a large bowl. Combine with sugar and margarine; whip well.
2. Add other ingredients, except nuts, and beat well. Mix in nuts.
3. Pour into 2 well-greased 8 1/2 x 4 1/2 inch loaf pans. Bake 40-60 minutes at 350 degrees.
4. Remove from pans and cool on rack. This bread freezes well.

Cook's note: For a taller bread, one recipe will probably fit in a loaf pan. Adjust cook time accordingly.

This is a recipe that I have had for a long time and do not know where I got it.

Creamy Spinach & Pasta Skillet

• 3 cups penne pasta, uncooked
• 1 Tbsp. oil
• 3 cloves garlic, minced (I used garlic powder)
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 Tbsp. lemon juice
• 1 pkg. (6 oz.) baby spinach leaves (I used bagged regular spinach leaves)
• 1/4 cup KRAFT Grated Parmesan Cheese, divided (I used the green can)

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. (Since I used garlic powder, I skipped this step) Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
3. Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Original recipe at KraftRecipes.com here.