Mexican Rice

I got this recipe from the Mis Amores relatives

In a blender:
1/2 tomato
1/4 cup tomato sauce + little bit more
1 clove garlic
2 T caldo de pollo (mexican chicken bouillon - it is by chicken bouillon or is mexican isle)
1/2 cup chopped onion
1/2 cup water
1 tsp salt

In a sauce pan put 1 1/2 cup rice. Pour enough oil to coat rice maybe 1/4 cup oil. The restrauant uses enough oil to cover rice. Heat until rice browns. Add blender mixture and 3 cups water. Boil. Turn down to low, check and stir. Add Daldo de pollo and water if it needs more liquid.

Fast Garlic Breadtwists

In mixer combine:

1 1/2 cups warm water
2 TBSP sugar
1 TBSP yeast

Let sit for 5 minutes, then add:

3 1/2 cups flour
1 tsp salt

Mix until smooth, then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted butter mixed with minched garlic, then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 20 minutes to raise. Bake at 400 degress for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with salt. Optional: sprinkle grated parmesan cheese and serve with dipping sauce.

Monkey Bread Muffin Cups

These yummy little muffin cups taste like cinnamon rolls, but couldn't be simpler to make. They would be perfect for a holiday morning or a weekend brunch.

2 tubes of biscuit dough (20 biscuits total)

1/2 cup sugar

1 tsp cinnamon

6 T butter

1/3 cup brown sugar

Spray your muffin tin with non-stick spray. Cut each biscuit into 4ths. You should have 80 little pieces of dough. In a ziplock bag, combine sugar and cinnamon. Then add pieces of dough and shake around until all are totally coated. Divide dough between muffin cups. (I put around 7 in each cup.) In a saucepan, boil the butter and brown sugar. Put a spoonful over each muffin cup. Bake in a 350 degree oven for about 18-20 minutes or until baked through. Remove from muffin cups and cool slightly. Can add optional frosting. Makes 10-12 muffins, depending on how many pieces of dough you use for each cup. They are very tasty, especially when warm!

Frosting:

2 oz cream cheese

1/2 tsp vanilla

1 c. powdered sugar

milk for consistency

Red Lobster's Cheddar Biscuits

For the biscuits:

1 3/4 cups flour
1 TBSP plus 2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 TBSP vegetable shortening
4 TBSP cold butter, cut into pieces
6 oz grated cheddar cheese
3/4 cup milk

For the garlic butter:

3 TBSP butter
1 clove garlic, smashed
1 tsp chopped fresh parsley

Preheat the oven to 425. Lightly mis a large baking sheet with cooking spray.

Make the biscuits: Pulse the flour, baking powder, sugar, and salt in a foo processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a dough. Do not overwork the dough or the biscuits will be tough. Drop the dough onton the baking sheetin 1/4 cup portions, 2 inches apart and bake until golden, 15 to 20 minutes.

Meanwhile, make the garlic butter: melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the hot baked biscuits with the garlic butter and serve warm.

Cinnamon-Chocolate Fudge by Giada

-Butter for greasing the pan
-1 (14oz) can sweetened condensed milk
-2 tsp ground cinnamon
-1 tsp vanilla
-1 pound bittersweet (60% cacao) chocolate chips
-3 TBSP butter
-Kosher salt for sprinkling

Butter the bottom and sides of an 8x8 baking pan.

In a medium glass bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan over simmering water and mis until the chocolate chips have melted and the mixture is smooth. Using a spatula, scrape the mixture into the prepared dish and smooth the top. Sprinkle with salt. Refigerate at least 2 hours until firm.

(I really liked the taste that the salt added. Surprising!)

Sweet Raspberry Muffins

This is a great little muffin recipe. It's easy, tasty, and I made it with ingredients I always have on hand!

2 cups biscuit/baking mix (Bisquick)
2 T sugar

1/4 cup cold butter or margarine

2/3 cup milk

1/4 cup raspberry jam

Glaze:

1/2 cup powdered sugar

2 tsp warm water

1/4 tsp vanilla

In a bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles course crums. Stir in milk just until moistened (batter will be thick). Spoon about 1 T of batter in 12 muffin cups. Top with 1 tsp jam. Spoon remaining batter (about 1 T each) over jam. Bake at 425 for 12-14 minutes or until lightly browned. Cool in pans for 5 minutes. Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle with glaze. Makes 12 muffins.

Food Storage Crepes

(For a crepe lovin' fool like myself, these turned out perfect!!!)

4 eggs (1/4 cup dry powdered eggs + 1/2 cup water)
1 cup flour
1 cup milk (3 TBSP dry powdered milk + 1 cup water)
2 TBSP butter, melted
2 tsp sugar
1/2 tsp salt

Place all ingredients into blener, then mix until smooth. Pour batter onto skillet, tilt pan to evenly coat bottom with batter. Cook over medium heat until brown, then turn to brown the other side.