STICK OF BUTTER RICE - BAKED

1 cup uncooked long-grain white rice (jasmine or basmati optional)
1 can (10–10.5 oz) condensed French onion soup
1 can (10–10.5 oz) beef consommé or broth
1 stick (½ cup) unsalted butter, sliced into pats

8oz sliced mushrooms, optional but delicious
Season with your heart: garlic powder, black pepper, fresh herbs, or cheese for variations

Preheat the oven to 400° and lightly grease an 8×8 or 9×9-inch baking dish.

Combine all ingredients into the prepared pan

Stir gently to distribute evenly.

Cover and bake: Seal the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Rest and fluff: Let the rice sit for 5 minutes, then fluff with a fork before serving.

BLUE CHEESE SLAW

Perfect for topping buffalo or bbq chicken sandwiches

10oz slaw mix or shredded cabbage
1 TBL dry minced onion
2-3 TBL blue cheese crumbles
1/4 cup mayo
2 TBL sour cream
1 TBL apple cider vinegar
1/2 tsp sugar
1-2 tsp ranch seasoning, to taste
1/4 tsp celery seed
salt and pepper to taste

Mix all together and chill 1 hour for flavors to blend.

GARLIC PARMESAN GREEN BEANS

An easy side dish since you just add as much as your heart desires for each ingredient

FROZEN CUT GREEN BEANS

EXTRA VIRGIN OLIVE OIL

GARLIC POWDER

SALT AND PEPPER

GRATED PARMESAN CHEESE

On a sheet pan, drizzle frozen cut green beans with olive oil. Then sprinkle with garlic powder, salt and pepper to taste. Mix well the roast at 400 degrees for 35-40 minutes.

Remove from oven, sprinkle with grated parmesan to taste and serve.

TOMATO CRACKER SALAD

Serves 2

2 Tomatoes seeded, diced and patted dry

1/4 cup Mayo

20 saltine crackers, crushed into large pieces

Salt and Pepper to taste

Mix all together just before ready to eat.

If crackers get too soft, just break some more over the top.

optional

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 TBL apple cider vinegar

1/2 cup grated cheddar cheese

KOPY KAT KFC GRAVY

4 TBL butter

4 TBL four

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 cup beef stock

1 cup chicken stock

1 TBL butter

Make a roux by cooking 4 TBL butter and flour together for a few minutes

Stir in the spices

While whisking add in the stocks. Keep stirring until desired thickness.

Taste and add salt if needed.

Once it's done stir in the last TBL of butter to give it a nice shine.

COTTAGE CHEESE MAC AND CHEESE

1 (8 ounce) package elbow macaroni

12oz mall curd cottage cheese
8oz shredded sharp Cheddar (2cups)
8oz sour cream
¼ cup grated Parmesan cheese
salt and pepper to taste

1 cup dry bread crumbs
¼ cup butter, melted

4oz grated cheddar (1cup) (optional)

Preheat the oven to 350 degrees F (175 degrees C). 

Grease a 9x13-inch baking dish.
Boil noodles until tender but firm to bite (about 8 minutes)

Mix breadcrumbs and melted butter together in a small bowl.

Mix cottage cheese, 8oz cheddar, sour cream, parmesan, s&p together.

Stir in drained noodles.

Put in baking dish.

Top with breadcrumbs.

Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

FOR ULTRA CHEESY OPTION

Layer half the noodle mix into baking dish.

Sprinkle with 1 cup cheddar.

Top with remaining noodle mix.

Top with breadcrumbs.

Bake

BAKED RANCH RICE

1 C Rice (jasmin, long grain, basmati)
2 Cups chicken broth
1 Envelope Ranch
6 TBL butter

Spray 9x9 dish.
Add all ingredients and stir well.
Cover with foil.
Bake 30 minutes at 425 degrees.

A perfect side for Baked Cheddar Ranch Chicken on the blog.

NOODLES AND SPINACH

8 oz pasta of your choice

3 tablespoons butter

2 cloves garlic, minced

6 cups packed baby spinach

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water. Set pasta aside.

Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. (we usually add about ⅓ cup). 

Stir in ¼ cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.

Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.

Optional -

Add in a little lemon juice or lemon zest, chickpeas, chicken or red pepper flakes. to jazz it up.

CHEATER RESTAURANT STYLE REFRIED BEANS

16 ounce can Refried Beans
1/3 cup sour cream
1-3 teaspoons of hot sauce (depending on the heat you want)
1 cup Mexican blend shredded
4 oz cream cheese (optional)

Mix all together, heat on stove or in microwave.


Serve with more shredded cheese or cotija cheese on top

CINNAMON APPLES --- 3 WAYS

My favorites apple to use are Honey Crisp, Granny Smith, Cortland or Pink Lady

CROCK-POT ---

6 apples peeled and sliced or 1” cubes

½ cup sugar

½ cup brown sugar

1 TBL cinnamon

1/8 tsp nutmeg

3 TBL corn starch

Pinch of salt

2 TBL butter cut in small pieces

1 tsp vanilla

Mix all together

Cook on low 4 hours or high 2 hours

STOVE TOP ---

4 large apples, peeled and sliced

4 TBSP butter

¼ tsp lemon juice

1 tsp cornstarch

½ cup water or apple juice

¼ cup brown sugar

½ tsp cinnamon

dash of nutmeg

Melt the butter in a skillet over medium heat.

Add apples and splash with lemon juice.

Cook for 10 minutes.

Increase heat to medium-high.

Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Add brown sugar, cinnamon and nutmeg.

Stir to combine.

Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

BAKED ---

6 peeled/sliced apples

1 cup brown sugar

½ cup granulated sugar

2 ¼ tsp Cinnamon

½ tsp nutmeg

Juice of ½ lemon or 1 ½ TBL

Pinch of salt

1 tsp vanilla

1 TBL corn starch

½ cup water or apple juice

2 TBL sour cream (optional but gives it a little extra sum'en sum'en)

Mix all but butter and put in a greased baking dish.

Dot with the butter.

Cover and bake for 30 minutes t 375.

Stir and bake 15 more minutes uncovered.

Enjoy as a side to your meal or top with ice cream for a yummy dessert.

BASIC JELLO FLUFF

1 sm (4 serving size) jello; regular or sugar free
1 cup boiling water
1.5 cups ice cubes
4 oz cream cheese (any fat content) softened and whipped until smooth

Dissolve jello in boiling water. Stir in ice cubes until jello starts to thicken, then remove remaining ice.

Whip 2 TBL of the jello liquid into the whipped cream cheese until smooth and creamy.

Add the remaining jello into the cheese mix.

Whip until foamy.

Chill until set.

JELLO ROLL UPS

1 small package of Jello

½ cup of boiling water

1 cup of small marshmallows

In a microwave safe bowl, mix together the Jello mix and the hot water.

Stir until dissolved. If it's not dissolving, microwave the mixture for 30 seconds and keep stirring. Repeat until you get it all dissolved.

Add the marshmallows and microwave for another 30 seconds.

Mix together until the marshmallows are completely melted.

Pour mixture into a greased 8" x 8" pan and refrigerate for at least an hour.

Use a knife to cut around the edges of the pan to release the Jello.

Roll the Jello as tightly as you can.

Cut into 1" wide pieces using a sharp, thin knife.

Notes:
The marshmallow will rise to the top of the Jello mixture as it sets, so there's no need to make two different mixtures.

Double the recipe using a 9x13 pan.  roll up from the short side.

CREAMY GARLIC PARM RICE

4 TBL Butter

1 TBL minced garlic (about 3 cloves)

1 cup White or Basmati Rice

1 cup Water or Chicken Stock

1 cup Milk

1/2 cup Parmesan (fresh grates, not the green can stuff)

1/2 tsp Parsley (optional)

1.  Sauté garlic in butter until fragrant.

2.  Add in rice. Stir and coat in butter.

3.  Add milk and water/stock.

4.  Bring to a boil.

5.  Turn down to simmer.

6.  Cover and cook for 20 minutes.

7.  Fluff the rice and add in parmesan and parsley.

"SOUP"ER RICE

Bring to boil:
1 can cream of . . . soup
Dash of pepper

1.5 cups stock


Add:
1.5 cups minute rice
1/4 cup cheese (parmesan, cheddar, pepperjack, etc.)


Remove from heat, cover and let set for 8 minutes.
Stir and serve!

PEAR JELLO FLUFF

29oz can pears, drained then pureed
8oz cream cheese, softened
1 cup boiling water
6oz jello (your choice but lime is the bomb)
12oz cool whip, thawed


Mix pureed pears with cream cheese
Dissolve jello in water
Mix the pear mix & jello water together until smooth
Fold in cool whip


Can keep in bowl or pour into 9x13 pan


Refrigerate 2-3 hours until set

ELOTE - MEXICIAN STREET CORN

6 ears corn, or 5 cups kernels (try and use white corn)
4 tablespoons soften butter
Zest of 1 lime
1 tbsp. lime juice
⅓ c. sour cream

¼ c. mayonnaise
1 large bag Flamin' Hot Cheetos, crushed
½ cup of crumbled cotija cheese
Hot sauce (Valentina, Tapatio or Cholula)

In a small bowl, combine the melted butter and lime zest.
In another bowl, combine lime juice, sour cream and mayo

If using full cob --
Brush butter mix on corn, grill for 10 minutes turning once.
Brush with the mayo mix, roll in cotija cheese
Drizzle with hot sauce
Roll in cheetos

If using kernels (fresh, frozen or canned) --
Mix corn with butter mix, oven roast, pan fry or microwave.
Scoop into bowls
Top with mayo mix, cheese, hot sauce and cheetos

NOTES
The finer your hot cheetos are, the more will stick on the corn.

SMOKED MAC 'N' CHEESE

2 Cups Uncooked Macaroni (8oz)
1/2 Stick Of Butter, Cut Into Small Cubes
3 Cups Milk
2 Cups Heavy Cream
16oz Cheese (Sharp Cheddar Is My Favorite But I’ve Also Done 8oz Sharp & 8oz Co-Jack)

4oz Velveeta
Salt & Pepper To Taste


Mix All Together In 9x13ish Size Pan
Smoke At 225 Degrees For 2 Hours


If You Like It Really Cheesy, You Can Sprinkle Top With More Cheese And Put Under Broiler To Brown Top.

CHEESY RANCH POTATOES (2 WAYS)

WITH RANCH SALAD DRESSING

3 lbs. potatoes, diced (peeled, not peeled, russet, reds, whatever)
4 TBL butter

1/2 tsp garlic powder

1 cups ranch dressing, to taste
1 1/2 cups grated cheese

1. Preheat oven to 400 degrees.

2. Place the diced potatoes in a baking dish. Dot with butter. Season with salt & pepper, or whatever other seasoning you like. Cover with aluminum foil, and bake for 50-60 minutes, until potatoes are fork tender.

3. Add ranch dressing, garlic powder & shredded cheese.  Mix well but gentle to not break or mash potatoes. Cook in the oven un-covered for another 3-5 minutes, until cheese is melted & ranch is piping hot.

4. Serve immediately.

WITH RANCH MIX

3 large russet potatoes

3 TBL melted butter

3 TBL ranch seasoning mix

1 tsp garlic powder

1 cup shredded cheddar cheese

salt & pepper to taste

1/2-1 cup sour cream (optional)

Cooked bacon crumbles (optional)

Chives (optional)

Instructions

Preheat your oven to 400° F 

Place on lined baking sheet with parchment paper or non-stick foil.

Wash and chop your potatoes into small bite size pieces.  Toss with butter, ranch mix, garlic pdw'r, s&p.

Spread in an even layer onto your baking sheet.

Cover the baking sheet with foil and bake for 30 minutes.

Remove the foil and bake for an additional 20-30 minutes or until the potatoes are tender and golden brown 

OPTION 1:Sprinkle the shredded cheese over top and place them back in the oven for 1-2 minutes or until the cheese is melted.

OPTION 2:  If you want it creamy stir the cheese and sour cream with the potatoes.

Top with bacon and chives if you want.

CARROTS & CRANBERRIES

1 lb. packages carrots, peeled and cut into chunks

1 cup dried cranberries, or more to taste

1/4 cup chicken broth

1/4 cup butter, melted

1/4 cup dark brown sugar

1 pinch ground cinnamon, or to taste

1. Put carrots and cranberries into a microwave-safe dish. Mix chicken broth, butter, and brown sugar together in a bowl; drizzle over the carrot mixture and stir to coat.

2. Cook in microwave on High for 4 minutes..

3. Continue cooking in microwave until carrots are tender, about 8 minutes more; cool at room temperature for 5 minutes and sprinkle with cinnamon.

SWEET GLAZED CARROTS

1 lb. Carrots

2 TBL. Butter

2 TBL. Honey

1 TBL. Brown Sugar

Pinch of Thyme

S & P to Taste

Cook on stove top until tender crisp. About 15-20 minutes.