Homemade Spanish Rice

2 T. Olive oil

2 cups long grain rice

1 finely chopped onion

1 clove garlic, pressed (or garlic powder)

On medium high brown the rice, onion, and garlic in the olive oil for about 4 minutes or until onions are soft.

4 cups chicken broth/stock (homemade is the best! Make sure to check if the rice is a 2 parts liquid to 1 part rice or if it's a 1:1 and adjust accordingly.)

Simmer, then add:

1 T. tomato paste or 1 c. chopped tomato. (I used 1 drained can of tomato with diced chili .)

dash of Oregano

1 t. salt (If using store bought chicken broth, you can get by with a dash of salt.)

Simmer again then add to the rice and let simmer for about 15 to 25 minutes until all the broth is taken up.

Almond Poppysead Bread

Almond Poppy Seed Bread

Bread
3 cups flour
1 tsp. salt
1 1/2 Tbsp. bkg powder
1 1/2 cup vegetable oil
2 1/4 cup sugar
2 Tbsp. poppy seeds
3 eggs
1 1/2 cup milk
1 tsp. almond extract
1 1/2 tsp. vanilla

Glaze
1 Tbsp. melted butter
1/2 tsp. almond extract
1/2 tsp. vanilla
1/4 cup orange juice
3/4 cup sugar

Mix bread ingredients. Bake at 350 degrees for 1 hour. Poke holes in bread and pour glaze on immediately after removing bread from oven. Let cool.. Enjoy!

Yield: 2 loaves

Got this from the same friend. Hope you enjoy!

Harvest Pumpkin Brownies using your Food Storage...or Not

1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt
Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollop cinnamon whipped topping.

I got these from a High School friend and really want to try them. I would trust her that these are really good.

Ham and Cheese Breakfast Casserole

Preheat oven to 425 degrees

Line 9x13 greased pan with 8 frozen Hash Brown Patties

Drizzle with 1/4 cup melted butter

Bake for 25 minutes

Reduce oven temperature to 350 degrees

Top potato crust with:

4 cups diced ham

8 oz. grated Pepper Jack cheese

8 oz. grated Sharp Cheddar Cheese

1 large can of Diced Green Chilies

Mix together:

4 eggs

1 c. milk

1/2 tsp. seasoned salt

Pour egg mixture over the top of the cheeses

Bake an additional 30-35 minutes

Serve with Salsa.

In Ryan's family it is tradition to do breakfast casseroles on Christmas morning.  Gayle wanted to try a couple new ones this year and we think we found the ones we will do every year.  They were amazing.  One of them we got from Annette (and I will post that recipe soon) and this one Gayle got from someone she works with at the school.  They were so good.  We did this one with sausage and I don't like sausage and I ate it.  I would recommend this to anyone.  

Wendy's Chili

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

1.  Brown the ground beef in a skillet over medium heat; drain off the fat.

2.  Using a fork, crumble the cooked beef into pea-size pieces.

3.  In a large pot, combine the beef plus all the remaining ingrefients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Cafe Rio

I found some Cafe Rio knock off recipes that are REALLY good and easy to make.

Café Rio Chicken

Ingredients

1 (8 ounce) bottle kraft zesty Italian dressing

1 tablespoon chili powder

1 tablespoon cumin

3 garlic cloves, minced

5 lbs chicken breasts

Directions

Cook all together in a crock pot for 4 hours on low.

Shred meat.

cook 1 additional hour.

Cafe Rio Lime Rice

Ingredients

-	4 tbls butter
-	2 1/2 cups rice
-	4 1/2 cups chicken broth
-	1 1/2 tsp salt
-	juice of 4 small limes or 4 tbls lime juice
-	4 tbsp chopped cilantro
-	1/2 tsp cumin

BLACK BEANS



2 Tbsp. olive oil


2 cloves garlic, minced


1 tsp. ground cumin


1 can black/pinto beans, rinsed and drained


1 1/3 c. tomato juice


1 1/2 tsp. salt


2 Tbsp. fresh chopped cilantro



In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Café rio sweet pork

Ingredients:

2 pound sirloin pork roast

1 can Dr. Pepper

2 cups enchilada sauce

1/4 cup brown sugar

1 can diced green chilies

1 tablespoon garlic salt

Pour Dr. Pepper, brown sugar, enchilada sauce and chilies into your crock pot and stir to combine. Add the roast and sprinkle it with garlic salt. Cook on low for 4 hours, then remove meat and shred. Return to crock pot, stir well to cover meat with sauce and cook for another 2 hours.

Waldorf Astoria Stew (aka No Peek Stew)

2 – 3 lbs. stew meat in bottom of large pan

2 medium onions, sliced or chopped

3 – 4 potatoes

1 c. celery, coarsely sliced

3 – 4 large carrots (bite size pieces)

Layer in pan.  Then sprinkle with:

2 T. Minute Tapioca

1 T. sugar

2 t. salt

¼ t. pepper (more or less if desired)

1 can tomato soup, drop by spoonfuls

½ can water, pour over stew

      Do not stir.  Cover tightly and cook in oven 5 hours at 250°.  (Don’t even peek – that’s cheating).  Do not remove cover until ready to serve.  (This can also be done in a crock pot.)