Yellow Cupcakes with Sticy Chocolate Icing #82

I recently found a list on Pioneer's Woman's website of all her recipes.  It is a wonderful little page to bookmark, if you're like me and like to visit all the time.  Overall, this recipe stood out the most to me.  I am one of the few people on Earth that just don't care for chocolate.  I know it's weird, but I do like homemade chocolate icing on white cake for some reason, and these look just about as good as it gets!  I just wish I could get my pictures to look as good as hers.... one day.

The case:
Ingredients 
FOR CUPCAKES
2 cups Cake Flour
2 teaspoons Baking Powder
¾ teaspoons Salt
½ cups Unsalted Butter, Softened
1 cup Sugar
3 whole Eggs Room Temperature
2 teaspoons Vanilla
¾ cups (plus A Tad More) Whole Milk
_____
FOR THE ICING:
¾ cups Sweetened, Condensed Milk
6 ounces, weight Semi-sweet Chocolate
2 Tablespoons Butter

Directions:
1.  Preheat oven to 350 degrees.
2.  Sift together flour, baking powder, and salt.
3.  With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
4.  Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
5.  Scrape sides of bowl, then mix one final time.
6.  Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.

Sticky Chocolate Icing:
1.  Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2.  Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.

The ruling:
Mollye really enjoyed this cupcake as you can see!  I really liked this icing, but the cake was a little heavy.  I'm not sure if this is because of my horrible baking abilities or the recipe.  The flavor is good, I just like my cake lighter and fluffier.  

Olive (Pepperoni) Cheese Bread #81

This is my mom's favorite Pioneer Woman recipe.  The only problem is that I don't like olives.  My mom suggested I try it with pepperoni instead.  So where this recipe calls for olives, I used pepperoni instead!

Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated

Directions:
1.  Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2.  Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
* Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

 The ruling:
I accidentally turned the oven up to 425, so this got a little brown, but this bread is amazing.  Besides switching the olives for pepperonis, I also omitted the green onions.  I could make this as a french bread pizza and eat it alone any day.

Rolled Feta Chicken

This is the simplest, yet one of the most delicious chicken recipes I have.  I was actually out of Italian breadcrumbs, so I used Panko mixed with Italian seasonings. 

Ingredients
6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
1/4 cup Italian-style dry bread crumbs, divided

Directions
1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2.  Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper.
3.  Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
4.  Roll chicken in bread crumbs.
5.  Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Cinnamon Roll Pizza #80

I just love the internet.  I love sharing recipes and reading other people's recipes.  I would do anything to find a way to do this stuff full time.   The Picky Palate is one of my absolute favorite food blogs.  As many of you probably know, I can be a picky eater.  Her slogan is to "dress up" family recipes so that even the pickiest eater will enjoy it.  This is my theory also, I like things plainer than most people, but I still want to have stand out flavor of all ingredients.  As soon as I saw the post for cinnamon roll pizza, I knew I couldn't go another day without trying it!  Okay that is really sad, but it's also true....

The case:

Ingredients:

4 Tablespoons cold butter, cut into cubes

1/2 Cup packed brown sugar

13 oz pizza dough of choice

4 Tablespoons room temperature butter

1/2 Cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1 Cup powdered sugar

4-5 Tablespoons heavy cream

Directions:

1.  Preheat oven to 350 degrees F.  Spray pizza pan with cooking spray and layer  with butter cubes and brown sugar.

 2.  Gently place dough into pan over butter and brown sugar then spread butter over tops of dough.

 3.  Layer with brown sugar and cinnamon.

 4.  Bake for 25-30 minutes or until pizza crust is cooked through.  Let cool for 10 minutes or until butter and brown sugar have set.  (This part is torture!) Cut into wedges.

5.  Place powdered sugar and cream into mixing bowl and stir until smooth.  Drizzle over warm slices of pizza and serve.

The ruling:

I am officially 80% of the way to my goal, and out of those 80 new recipes I've tried in 2010, this is my favorite!  It is yummy, delicious goodness!

Firecracker Fried Chicken #79

I love spicy fried chicken, but I've never tried to make it on my own.

The case:
Ingredients:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil for frying

Directions
To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

The ruling:
I added garlic powder, pepper, onion powder, and cayenne pepper to the breading.  After I breaded it, I left it in the fridge for another 45 minutes.  I fried it in the deep fryer at 360 for 15 minutes about 3 at a time.  This was very good fried chicken, but not nearly as spicy as I was wanting/expected.

Grilled Corn #78

I think I have just about the most stressful job for 9 months out of the year, but for one week in the fall and spring, 2 weeks at Christmas, and 2 months during the summer it is truly the greatest job in the world!  Since school let out I've went from 3 hours available on my DVR to 90-something.  Opps...  Anyways, the majority of the huge items I've been deleting are all the saved shows off Food Network.  I've watched the parts of the shows that I wanted to watch, added the recipes I want to try to by Foodnetwork.com recipe box, and deleted the shows.  So, it isn't like I've actually watched all 90 hours.  I just watched parts of a lot of those hours.   This corn is from one of the Neely shows I deleted.

The case:
Ingredients
4 ears sweet corn, husked and silks removed
2 tablespoons olive oil
Seasoning salt, recipe from Grilled Sweet and Tangy Pork chops
1/4 cup mayonnaise
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 lime, juiced, plus 1 lime, quartered, for garnish
Kosher salt and freshly ground black pepper
1 cup crumbled feta

Directions
1.  Preheat the grill to medium-high heat.
2.  Rub the corn with olive oil and season with seasoning salt, to taste. Grill the corn until it's charred, on all sides, rotating for about 10 minutes.
3.  Meanwhile, mix the mayonnaise, chili powder, cayenne, lime juice and salt and pepper, to taste, together in a small bowl. Remove the corn from the grill and brush the hot corn with the mayonnaise mixture. Arrange on a platter and sprinkle with the feta cheese. Serve with lime wedges on the side.

The ruling:
I loved the corn grilled with the seasoned salt on it, but the actual mayo-mixture didn't do anything for me.  Michael and several members of the Greer family enjoyed the mayo-mixture, but I don't think any of us felt the Feta added anything.

Marinated Chicken #77

One of my daily internet rituals is to browse the daily recipes on Allrecipes.  This marinade was one of the recent daily recipes.  I love good grilled/broiled chicken but have trouble finding a recipe to keep it moist.  I'm very picky about dry chicken.  I'm not sure if its the recipes I'm trying or my cooking method but more often than not, my chicken ends up dry.

The case:

Ingredients
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley

Directions
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.

The ruling:
This is my new favorite chicken marinade!  It was delicious, and I have a feeling it would be really good with vegetables too.  I only put in 1 teaspoon of dry mustard because usually the taste is too strong for me, but I really didn't taste it at all.  All I had were chicken tenders, but I'm sure it would be even better with chicken on the bone.  My brother-in-law was the one who actually cooked it.  We're going to have to make it again soon to see if we can make it just as tasty.

Buttered Rosemary Rolls #76

It's officially 1/2 way through the year and I'm 3/4 of the way to my goal! YAY!! I guess my new goal is to see how many new recipes I can try in 2010!

Here is another promising Pioneer Woman recipe.   We have rosemary in our garden, and I've been wanting to try this recipe for awhile, so now is the time!

The case:
Ingredients

• Frozen, Unbaked Dinner Rolls
• Melted Butter, Regular, Salted
• Fresh Rosemary, Coarsely Chopped
• Coarse Sea Salt

Directions:
1.  Spray a small iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

2.  After rising, brush rolls with melted butter.

3.  Sprinkle on chopped rosemary. Brush with additional butter. Sprinkle with coarse sea salt.

4.  Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.
5.  Serve skillet on the table.

The ruling:
These were so simple and very good.  They look and taste like something that's a lot fancier than frozen rolls with butter and rosemary.  I will be putting this in my keeper file!

Baked Creamed Spinach #75

One of my favorite Food Network shows is called Cooking For Real with Sunny Anderson.  This is one of her recipes.  Sunny is one of my favorite Food Network personalities.  She is real and so warm.  You feel like she is your friend when you're watching her.  My absolute favorite vegetable dish is creamed spinach, and I have yet to try one of Sunny's recipes that I didn't like!  I have high hopes for this one. 

The case:

Ingredients
4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 teaspoons 1/2 teaspoon red chili flakes
1 3/4 cups heavy cream
1 cup shredded Parmesan
1 teaspoon ground nutmeg
1/2 cup sour cream
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/2 cup packaged fried onions (recommended: French's)

Directions
Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

The ruling:
This is extremely good.  I've never had fried onions before, and I really like the contrast of the creamy and crunchy.  The pepper adds quite a bit of spice, so if you're cooking for someone who doesn't like things spicy, maybe leave out the pepper flakes.  I halved the amount and it was still pretty spicy.  I will definitely be making this again!

UPDATE: While reviewing this recipe on Food Network I read the 2 Tablespoons of Red Pepper Flakes was a typo.  Instead it  should have been 1/2 teaspoon, which makes a lot more sense.  That's what I get for not reading the reviews first!

Buttermilk Chess Pie

This is one of my favorite dessert recipes. This recipe came from Allrecipes.  The only change I make is to only use 4 eggs.

Ingredients:
2 cups white sugar
2 tablespoons all-purpose flour
5 eggs
2/3 cup buttermilk
1/2 cup melted butter
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust

Directions
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
Bake in the preheated oven for 45 minutes, or until filling is set.

Bacon Cream Cheese Crescents #74

I get about 5 cooking magazines in the mail.  I always cut out the recipes and "scrapbook" them into categories, but I rarely open that notebook.   My new goal is to make at least one recipe from each magazine I get in the mail, you know put those subscriptions to good use.  This is from Kraft's Food and Family Magazine. 

The case:
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup finely chopped onions
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls

Directions:
HEAT oven to 375°F. Mix all ingredients except crescent dough.
SEPARATE each can of dough into 4 rectangles; press perforations together to seal. Spread each rectangle with 2 rounded Tbsp. cream cheese mixture, then cut into 12 wedges. (I cut each rectangle in half and then cut each half into 2 triangles making 8 wedges)  Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

The ruling:
If you don't already have all these ingredients in your fridge, go out and buy them!  They are amazingly wonderful!  I think the list of filling ingredients alone is enough to make my heart swoon.  I am going to try this same filling in mushrooms.  Oh my... I just might eat the whole batch before Michael gets home.  Just kidding.... I hope.

Yoo-hoo Ice Cream #73

My friend Susie Mantooth gave me this recipe.  I was immediately intrigued!

The case:
Ingredients:

• 6 cans Yoo-hoo
• 1 can Eagle sweetened milk
• 1 pint half and half

Directions:
Put into a ice cream maker, and let it work its magic.

Ruling:
I have 2 small ice cream makers, so I used both.  My ice cream never completely froze.  Michael said I should have refrigerated the Yoo-hoo first.  I am going to freeze it now, but so far it is an awesome milkshake!  Michael isn't the biggest chocolate fan, so he doesn't really care for it.  He says it is too chocolaty.   It sorta reminds me of a frosty.

Cilantro Mexican Chicken Casserole #72

I love my cranberry Pampered Chef baker, but I have no idea what to do with it.  The only thing I've ever made in it is roasted chicken.  And it was delicious.  The baker is famous for being able to go in the microwave.

A friend told me about this recipe.  As soon as she said it was cooked in the Pampered Chef baker, I knew I had to try it.  I went home and googled the recipe, and found this pdf containing several recipes to use with the Pampered chef baker.

The case:
Ingredients
1⁄4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken Additional chopped fresh cilantro leaves (optional)


Directions:
1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 11⁄2 cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1⁄2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

The ruling:
I only used 3 tortillas in each layer, tearing the last tortilla in half.  I used all the enchilada sauce from the can soaking my tortillas.  I happened to have a bit of enchilada sauce from Trader Joes in the refrigerator, so I poured that over the casserole instead.  I also added a layer of cheese on top of the first chicken layer.   One tip that I think is important is that the cream cheese mixture needs to be soft to spread over the tortillas.  Put into the microwave for an extra 30 seconds if needed.  Of course, I didn't have or even use the tools that are listed.  You could make this same thing in a medium sized casserole dish.

This dish was absolutely delicious- a home run!  I will be making this for years and years to come.  It was so quick and easy.  I served it with saffron yellow rice.  I will definitely play around with the cream cheese mixture.  I think it would be tasty with lime juice and maybe even garlic added.  I forgot to add chopped cilantro to the top, but I'm sure it would be a great addition.

Better than Jim N Nick's Cheese Biscuits #71

Saw this last night on one of my favorite cooking blogs, Plain Chicken.  I love any kind of cheese bread or biscuits.  These especially intrigued me with the ingredients sugar and vanilla.

The case:

Ingredients:

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Directions:

Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  

The ruling:

I made them into regular sized biscuits and got about 10 medium sized biscuits.  I LOVE LOVE LOVE these biscuits. They are savory with just a hit of sweetness.  These ingredients come together perfectly!

The Best Sugar Cookies

I made these for the first time right before I started my blog.  They are absolutely the greatest sugar cookies I have ever had.  Yes, they require some work.  I don't typically like to bake, but these are so much fun to decorate I am willing to do the work.  Both recipes came from allrecipes.com and I make them exactly like they're written. 

Sugar Cookies:
Ingredients
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions
1.  In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

Icing:
Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

Directions
1.  In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.  Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

I didn't have much time tonight.  These are very time consuming.  I plan on making more tomorrow.  I'll upload pics then!

Crock Pot Honey Hot Wings #70

After reading 4 hot wing recipes, I have made up my own.  I had wings in the fridge and was craving something sweet, but spicy.  I didn't feel like frying, so I pretty much made up this on the whim!  I love, love my crock pot.  It is amazingly simple to use and there is hardly any clean up.  I have no idea how these are going to turn out, but I can't wait to see.

The case:
Ingredients:

• 20 winglettes
• salt
• pepper
• cayenne pepper
• garlic powder
• 1 cup hot sauce
• 1/2 cup butter
• 1 cup honey
• 1 garlic clove, minced

Directions:

1. Sprinkle both sides of wings with garlic powder, salt, pepper, and cayenne pepper.
2. Broil wings for 5 minutes on each side.
3. Meanwhile, in a medium saucepan combine butter with honey, hot sauce, and garlic.
4. Place hot wings in bottom of crock pot and pour sauce over.  Cook on high for 2 hours or low for 4 hours.

The ruling:
I thought these were really good.  Are they the best wings ever? No, but they are still really good!  And so easy.  I would make these again.

Chicken Divan

Chicken Divan is one of my absolute favorite dishes and it's always a hit for guests!  I got this recipe from my friend, Lindsey Spencer, our senior year in high school, and I've been making it ever since.

Ingredients:

• 2- 10 oz pkg frozen broccoli, cooked according to direction
• 2-3 cups cooked, shredded chicken
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 1-2 teaspoons lemon juice
• 1 - 1 1/2 teaspoons curry powder
• 1/2 cup shredded cheddar 
• 1 package Ritz crackers crushed mixed with 2 Tablespoons of melted butter

Directions:

1. Spray a 9 x 13 inch baking pan with cooking spray.  Put layer of cooked broccoli and cooked chicken in pan.
2. Prepare sauce mixing cream of chicken soup, mayonnaise, lemon juice, and curry powder.  Pour sauce over broccoli and chicken.  
3. Sprinkle cheese and Ritz over mixture.  Bake at 350 for 30-35 minutes.

Bacon Ranch Pasta Salad

I have been so crazy recently. I don't think I've tried a new recipe all month, which is unbelievable compared to how the beginning of the year was going! So, my goal is to get back into it ASAP.

Anyways, today I had some friends from North (the school I teach at) over for a book club meeting. I made a couple of oldies but goodies. The first is Bacon Ranch Pasta Salad.

Ingredients:

• 1 lb rotini pasta, tri-colored or regular
• 8 slices bacon
• 1 cup mayonnaise
• 1 package dry ranch salad dressing mix
• 1/4 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk, or as needed
• 1/2 cup grape tomatoes, cut into halves or fourths
• 1 can sliced black olives (optional, I don't use)
• 1 cup shredded cheddar

Directions:

1. Bring a large pot of salted water to a boil.  Cook pasta according to directions.
2. Cook bacon and chop.
3. Wash grapes and chop.
4. Mix mayonnaise, ranch, garlic powder, garlic pepper.  Stir in milk.
5. Place pasta, tomatoes, and bacon in a large bowl; toss.  Gently stir in ranch mixture.  Cover and chill at least 1 hour.  Toss with additional milk if salad seems a little dry.

Mexican Rice

I've tried a lot of rice dishes, but this is by far my all-time favorite.  It is very similar to a local Mexican restaurant's rice.

Ingredients:

• 12 ounces tomatoes, very ripe and cored
• 1/2 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime

Directions:

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes.  Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.
9. Stir well after 15 minutes.
10. When finished, stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Printable Mexican Rice Recipe

Chocolate Cobbler

Chocolate Cobbler is one of my favorite desserts of all time!  And I don't normally even like chocolate!  This recipe only makes an 8x8 inch pyrex, so I usually double it!

Ingredients:
· 6 Tablespoons butter
· 1 cup self-rising flour
· ¾ cup sugar
· 1 ½ Tablespoons cocoa powder
· ½ cup milk
· 1 teaspoon vanilla
· 1 cup sugar
· ¼ cup cocoa powder
· 1 ¼ cup boiling water

Directions:
1. Preheat oven to 350°. Melt butter in 8x8 baking dish while the oven preheats.
2. Stir together flour, ¾ cup sugar, and 1 ½ Tablespoons cocoa.
3. Stir in milk and vanilla until smooth.
4. Spoon batter over the melted butter in dish.
5. Stir together 1 cup sugar and ¼ cup cocoa. Sprinkle over batter.
6. Slowly pour boiling water over the top of mixture. Bake for 30 minutes. Allow a couple of minutes to cool before serving.



Printable Brownie Cobbler Recipe

Jalapeno Popper Dip

I made this on the spur of the moment for a Mexican recipe exchange.  It had tons of great reviews on allrecipes.com.  After reading all the reviews, I changed it up a bit.  Now it is one of our favorite dips!  I know the ingredients sound weird and it isn't the prettiest, but the final taste is delicious!

Ingredients:

• 2 8 oz packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 4 oz can green chilies
• 2 oz can chopped jalapenos 
• 1/2 Parmesan cheese
• 1/2 cup Panko bread crumbs
• Tortilla chips for dipping.

Directions:

1. Mix together cream cheese, sour cream, and mayo.
2. Blend green chilies and jalapenos into a food processor,if desired, and mix with cream cheese mixture. Or add straight to cream cheese mixture. 
3. Spread dip in the bottom of a 9x13 inch baking dish.
4. Mix Parmesan and Panko bread crumbs.  Sprinkle over cream cheese mixture.
5. Bake at 350 for 25 minutes.  Serve with tortilla chips.

 Printable Jalapeno Popper Dip Recipe