Mexican Rice

Mexican Rice
by Ann Bowman
2 Tbsp Olive oil or vegetable oil
1 C long grain white rice
2 C chicken broth
1 small can tomato juicesalt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Tri-berry Muffins

3 c flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tb ground cinnamon
1 1/4 c milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 c fresh blueberries
1/2 c fresh raspberries
1/2 c diced fresh strawberries
1 1/2 c sugar
Preheat the oven to 375 degrees. Line or grease muffin cups. Sift dry ingredients in a large bowl. In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix! Add the berries and sugar and stir gently. Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned. Makes 16-18 muffins.

Matt & Jody's Garlic Scrimp

1/2 Stick Butter
1/2 of a Tube Garlic
1 Bag of Frozen Scrimp

Throw it all together in large skillet or wok and cook until Bright Pink

oh so chocolaty chocolate chip cookies from Merideth

oh so chocolaty chocolate chip cookies

1 1/4 cups butter, softened
2 cups sugar
beat these 2 together really good.

add 2 eggs.
beat really good after each one.

add in 1 tsp vanilla.
beat once again.

sift together these next ingredients.
2 cups flour
1 1/4 cups unsweetened cocoa
1 tsp baking powder
slowly beat this dry mix in. don't over mix.

add in 2 cups of your fave chocolate chips.

dump dough onto saran wrap.
make into a log.
put in fridge for 1/2 hr.
cut log into 1/4-1/2 inch slices.

bake @ 300 degrees for 15 minutes.
let sit on pan for 10 minutes.
then let sit on rack for 30 minutes before eating.

Food networks Homemade dinner rolls

Prep Time:
20 min
Inactive Prep Time:
1 min
Cook Time:
20 min
Level:
Easy
Serves:
24 to 30 rolls
1 (1/4-ounce) package dry active yeast
1 cup warm water, about 110 degrees F
1/2 cup sugar
1 egg, beaten
2 teaspoons salt
1 cup milk, scalded but cooled to warm
4 ounces melted butter, plus 2 ounces
5 cups flour, plus more, as needed
muffin tin pan

In a standing mixing bowl with dough hook, dissolve yeast in warm water. Let sit until lightly foamy, then stir in sugar and add egg, salt, warm milk, and 4 ounces of butter. Slowly add 5 cups flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 minutes.

Place dough in buttered bowl, cover with towel, and set in a warm place to rise until double in bulk, about 1 hour.

Lightly oil the muffin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.

Preheat oven to 425 degrees F.

Brush with remaining melted butter. Bake in preheated oven for 10 to 15 minutes, until golden brown.