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Thursday, December 31, 2015

Cinnamon Rock Candy

1 cup water
3 3/4 cup sugar
1 1/4 cup light corn syrup
1 tsp red food coloring
1 tsp cinnamon oil (2 tsp. if you like it spicy)
1 1/2 cup powdered sugar
1 butter, for greasing the surface
1 butter a 15 inch x 10 inch x 1 inch sheet cake pan. 
Line the pan with parchment paper and butter the parchment paper, making sure the edges of the parchment paper are well buttered to prevent the candy from seeping underneath.
2 in a large deep sauce pan combine water, sugar, corn syrup and food coloring. 
Mix over medium high heat until sugar starts to dissolve. 
Attach a candy thermometer to the side of the pan making sure it does not touch the bottom of pan for an accurate temperature. 
Continue to boil until sugar mixture reaches 300°F (hard crack stage) – about 20 minutes. 
Watch closely, if mixture starts to boil too close to the edge of pan remove pan from heat and stir until bubbles subside and then return to medium high heat.
3 Once mixture reaches 300°F remove pan from heat and stir in the cinnamon oil, working quickly. 
Keep your face away from the mixture as it is strong like onions and keep the work area well ventilated. 
Pour immediately into prepared pan. Allow to cool for 4 hours.
4 after 4 hours dust the top of the candy with powdered sugar. 
Flip candy over onto a large cutting board or cookie sheet and remove parchment paper. 
Return candy to the pan and use the tip of a sharp knife to break candy into bite size pieces. Dust with more powdered sugar and store in a airtight container.

Old Fashioned Custard Pie

4 eggs
1 cup  sugar
2 tablespoons flour
2 tablespoons butter, melted
1 cup whole milk
2/3 cup evaporated milk
1 tablesppon vanilla extract
1/2 teaspoon ground nutmeg
1 prepared 8- inch pie crust
Preheat oven to 350 degrees F.
In a medium mixing bowl, beat eggs for approximately 2 minutes. 
Gradually add sugar, flour, butter, milk, evaporated milk, and vanilla extract. 
Mix well, then pour mixture into pastry shell. 
Bake in preheated oven for 45 to 60 minutes, until top is light brown. 
Sprinkle with ground nutmeg. Serve warm or at room temperature.

Monday, December 28, 2015

Potato Bacon Casserole

4 cups Shredded Frozen Hashbrowns
1/2 cup Onion, finely chopped
8 ounces Bacon, cooked and crumbled
1 cup Shredded Cheese
1 Can of Evaporated Milk (12 flo. oz)
1 Egg, large, lightly beaten
1.5 teaspoons Salt
PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. 
Combine evaporated milk, egg and seasoned salt in small bowl. 
Pour evenly over potato mixture; cover.
BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. 
Let stand for 10 to 15 minutes before serving.

Monday, December 21, 2015



    2 plum/roma tomatoes finely chopped
    2 tbsp. vegetable oil
    1 cup onion, minced
    2 cloves garlic, minced
    1 cup long grain rice
    1 ¾ cup chicken broth (vegetable broth or water is good, too)
    ¼ cup tomato sauce
    ¼ cup chopped fresh cilantro
    1tsp. dried oregano
    salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)


    Heat the oil in a pot over medium heat.
    Add the onions and sauté until translucent (about 2-3 minutes).
    Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
    Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
    Add the cilantro, oregano and salt and pepper to taste.
    Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
    After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
    Fluff with a fork and serve.

Simple Perfect Enchiladas


    1 Tablespoon Canola Oil
    1 Tablespoon All-purpose Flour
    1 can (28 Ounce) Enchilada Or Red Sauce
    2 cups Chicken Broth
    1/2 teaspoon Salt
    1/2 teaspoon Ground Black Pepper
    2 Tablespoons Chopped Cilantro
    1-1/2 pound Ground Beef
    1 whole Medium Onion, Finely Diced
    2 cans (4 Ounce) Diced Green Chilies
    1/2 teaspoon Salt
    10 whole (to 14) Corn Tortillas
    1/2 cup Canola Oil
    3 cups Grated Sharp Cheddar Cheese
    1/2 cup Chopped Black Olives
    1 cup Chopped Green Onions
    1/2 cup Chopped Cilantro


    Step 1 – The Sauce
    In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
    Step 2 – The Meat
    Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
    Step 3 – Tortillas
    Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
    Step 4 – Assembly
    Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
    Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Oven Baked Chicken Fajitas


    1 pound boneless, skinless chicken breasts, cut into strips
    2 Tbsp extra virgin olive oil
    2 tsp chili powder
    2 tsp cumin
    ½ tsp garlic powder
    ½ tsp dried oregano
    ¼ tsp salt
    1 (15 oz) can diced tomatoes - no salt added
    1 small can diced green chiles
    1 medium onion, sliced
    1 large bell pepper, seeded and sliced (I use half a green and half a red)


    Preheat the oven to 400 degrees. Slice chicken and veggies into strips.
    Place chicken strips in a greased 13×9 baking dish.
    In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
    Drizzle the spice mixture over the chicken and stir to coat.
    Mix diced tomatoes and green chiles in a bowl. You could also buy a can of diced tomatoes with green chiles already added, but I wanted to be sure my tomatoes had no salt added.
    Next add the tomatoes, peppers, and onions to the dish and stir to combine.
    Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.
    Serve on tortillas with desired toppings. I used the La Tortilla Factory Soft Wrap minis, along with nonfat greek yogurt and mashed avocado!

Wednesday, December 16, 2015

Banana Pudding Poke Cake


    1 box yellow cake mix
    ingredients needed to make cake (eggs, oil & water)
    2 (3.4 oz.) packages instant banana pudding
    4 cups milk
    1 (8 oz.) tub frozen whipped topping, thawed
    20 vanilla wafers, crushed


    Prepare cake mix according to package directions for a 9x13 cake.
    Once cake comes out of the oven, allow it to cool for just a couple of minutes.
    Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
    You want the holes to be BIG so that the pudding has plenty of room to get down in there.
    Be sure to poke right down to the bottom of the cake.
    In a bowl, whisk together instant pudding mix with 4 cups milk.
    Stir until all the lumps are gone.
    Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
    Spread it all out and using the back of the spoon, gently push pudding down into the holes.
    Put the cake into the fridge to set and cool (about 2 hours).
    Once your cake has completely cooled, spread on whipped topping.
    If you haven't done so already, crush your vanilla wafers.
    I just place mine in a ziploc bag and crush them with a rolling pin.
    Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
    Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.

Tuesday, December 15, 2015



    1 (10 1/2 ounce) cans campbells French onion soup
    1 1/2 lbs ground beef
    1/2 cup dry breadcrumbs
    1 egg
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper, to taste
    1 tablespoon all-purpose flour
    1/4 cup ketchup
    1 -3 teaspoon Worcestershire sauce, to taste
    1/2 teaspoon mustard powder
    1/4 cup water


    In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper.
    Shape into 6 oval patties.
    In a large skillet over medium-high heat, brown both sides of patties.
    Pour off excess fat.
    In a small bowl, blend flour and remaining soup until smooth.
    Mix in ketchup, water, Worcestershire sauce and mustard powder.
    Pour over meat in skillet.
    Cover, and cook for 20 minutes, stirring occasionally.

Strawberry Cobbler


    2 cup milk
    2 cup sugar
    2 cup flour
    3 cup strawberries
    2 eggs


    1 Mix flour sugar milk and egg together pour half into a 9×10 baking dish
    2 Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
    how to cook Strawberry Cobbler recipe
    3 Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream



    3 Cups Sugar
    3 Cups Flour
    2 Sticks Butter
    ½ Cup Butter Flavor Solid Crisco
    6 Eggs
    ¾ Cup 7-Up
    1 Teaspoon Lemon Flavor Extract
    2 Teaspoons Vanilla
    1 Teaspoon Butter Flavor Extract


    Cream Together sugar, butter and Crisco. Add flour and eggs alternately to the mixture and mix. Add extracts and add 7-Up last and mix. Bake at 325º for 55-60 minutes in Bundt pan sprayed with Pam. You can drizzle cake with icing of powdered sugar and 7-Up.

Monday, December 14, 2015



    1 pound lean ground beef
    1 teaspoon salt
    1 teaspoon pepper
    2 cups diced onion (about 1 whole onion)
    3-4 cloves garlic, minced
    1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
    12 slices cheddar cheese
    12 dinner rolls
    1/2 cup (8 tablespoons) butter
    2 tablespoons Brown Sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon mustard

    Directions :

    Preheat oven to 350 degrees F. Coat 9x13 baking dish with non-stick cooking spray.
    Place a large skillet on the stove top over high heat. When the pan is very hot, add the beef and season with salt and pepper.
    Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
    Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
    Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
    Bake at 350 degrees F for 25 minutes.

Potluck Spaghetti Salad


    1 (16 ounce) package of spaghetti, broken in half
    3 medium tomatoes, chopped...
    1 cucumber, seeded and chopped
    1 green pepper, chopped
    1 red onion, chopped
    1 (10 ounce) bottle of Italian salad dressing
    1 teaspoon poppy seed
    1/2 teaspoon paprika
    1/4 teaspoon celery salt
    1 teaspoon sesame seeds
    1/8 teaspoon garlic salt


    Cook spaghetti according to directions; rinse in cold water and drain. In a large bowl mix together spaghetti and vegetables. In a small bowl, mix together all the remaining ingredients. Pour dressing over the spaghetti mixture. Toss to coat.
    Refrigerate overnight. Toss before serving. Enjoy.



    SALAD :
    2 large cucumbers, peeled and thily sliced
    1 small onion, peeled and thinly sliced
    3 small roma tomatoes, thinly sliced
    1⁄3 cup low-fat sour cream
    1⁄4 teaspoon Dijon mustard
    1 tablespoon white vinegar
    2 tablespoons low-fat milk
    1⁄2-3⁄4 teaspoon sugar
    1 tablespoon chopped fresh parsley
    2 tablespoons chopped fresh dill
    1⁄4 teaspoon pepper
    1⁄4 teaspoon salt, to taste


    Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
    In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
    Toss to coat well.
    Chill at least 2 hours before serving.

Tuesday, December 8, 2015

Crock Pot Chicken and Stuffing


    1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
    8 oz. sour cream
    1 (6 oz.) box Stove Top stuffing mix*
    ¾ cup water
    1 (16 oz.) bag frozen green beans
    3-4 large chicken breasts, salted and peppered if desired.


    Place the chicken on the bottom of the crock pot.
    Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
    Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side.
    Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it.
    Cook on high for 4 hours, or on low for 6-7.
    *No need to cook the stuffing mix prior to adding to crock pot



    1 box of chocolate cake mix (any brad will do, I used Duncan Hines)
    ½ small can sweetened condensed milk (1 can is 14 oz, so use about 7 oz)
    1 jar of caramel ice cream topping (I used Smuckers caramel syrup)
    1 8 oz container cool whip (whipped topping)
    ½ cup chopped pecans
    ½ cup toffee bits (I used Skor bits)


    Bake the cake according to the instructions on the box. Note you will need additional ingredients, for example, eggs, water/milk, oil to make the cake.
    Let the cake cool completely and poke holes about 1 inch apart using the end of a wooden spoon.
    Pour the condensed milk into the holes of the cake. Pour the caramel topping over the cake and spread evenly.
    Spread the cool whip over the caramel topping then sprinkle with the chopped pecans and toffee bits.
    Refrigerate for about an hour or so then serve.

Vegan Potato Curry


    4 potatoes, peeled and cubed
    2 tablespoons olive oil
    1 onion, diced
    3 cloves garlic, minced
    2 tsp ground cumin
    1/8-1/4 tsp cayenne pepper (depending on your taste–I’m a wuss)
    4 tsp curry powder
    4 tsp garam masala
    1 in piece fresh ginger root, peeled and minced (a mini food processor is amazing for this)
    2 tsp salt
    1 can diced tomatoes (14.5 oz)
    1 can garbanzo beans, rinsed and drained (15 oz)
    1 1/4 cup frozen peas
    1 can coconut milk (14 oz)
    1/2 cup dried currants or raisins
    1/2 cup chopped cashews, optional


    1. Put the potatoes in a pot of salted water and bring to a boil. Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.
    2. While the potatoes are cooking, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes, or until translucent. Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes. Serve with some naan if you can find it in your grocery store. I found that biscuits were an acceptable substitute.

Creamy Dreamy Lemon Pie


    8 whole graham crackers
    3 Tbsp. butter
    1 (14 oz.) can sweetened condensed milk
    2 large eggs
    1/2 cup fresh lemon juice
    1 Tbsp. lemon zest
    Whipped cream (optional)


    Begin by crushing the graham crackers by pulsing them in a food processor or {like I do} putting them in a large Ziploc baggie and crushing them with a rolling pin or glass jar. Place the graham crumbs in a small bowl and add the butter. Mix until moistened. Press graham mixture into a 9-inch pie plate (do not use a "deep-dish" pie plate) and place it in the fridge until you are ready to fill it.
    Mix together the condensed milk and 2 eggs until smooth and creamy. Add lemon juice and zest and beat all till combined. Pour this mixture into the pie crust.
    Bake pie in a preheated oven at 350 degrees for 15 minutes. Cool your pie completely and then refrigerate for best flavor. After cutting and plating the pie I add a little dollop of whipped cream and a little lemon zest onto each piece!

Thursday, December 3, 2015



    *Wash & slice cucumbers (2 small or 1 large) and place in a container that has a lid
    *Add juice of 1 lemon (fresh or bottled)
    *Add 1 tsp. sea salt
    *Add 1/2 tsp. pepper
    *Add 1/2 tsp. chili powder (or more to taste!)
    *For those who enjoy extra spice: Add 1/2 tsp. red pepper flakes
    *Put lid on and shake ingredients together to coat
    *Place in fridge overnight to marinate and Enjoy!

Wednesday, December 2, 2015



    250 g lightly salted butter, softened at room temperature
    200 g caster sugar
    4 medium eggs
    250 g self raising flour, sifted
    finely grated zest from 1 large navel orange or 2 regular-sized oranges
    120 ml freshly squeezed orange juice


    Preheat oven to 170°C. Line and grease an 8″ x 8″ square cake tin.
    Beat butter and sugar together (creaming method) till pale and fluffy.
    Add 1 beaten egg to the mixture one at a time, beating thoroughly till well incorporated. If the mixture starts to curdle towards the last egg, beat in a tablespoon of flour to prevent curdling.
    Mix in grated orange zest.
    Alternately fold in flour and orange juice (I did this in 4 batches).
    Pour mixture into cake tin. Bake in preheated oven for 50-55 mins, or until a skewer comes out clean when inserted into centre of cake.
    Leave the cake, in its tin, to cool on a wire rack. Unmold, cut into slices and serve.

Sunday, November 29, 2015

Garlic Shrimp and Sun-Dried Tomatoes with Pasta in Spicy Creamy Sauce


    half a pound of shrimp (90 count of small shrimp in 1 pound)
    4 oz sun-dried tomatoes in olive oil
    1/4 teaspoon paprika
    4 garlic cloves, minced
    1 cup half and half (or milk)
    1 teaspoon dried basil
    ¼ teaspoon crushed red pepper
    1 cup Parmesan cheese, freshly grated
    8 oz fettuccine pasta (use gluten free brown rice fettuccine for gluten free version)


    Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
    In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
    Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
    Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer. Whisk the Parmesan cheese into the hot cream and stir to melt cheese, on lowest heat setting, until cheese is melted. Remove the sauce from heat. Add more salt, basil and more crushed red pepper if desired, to taste.
    In the mean time, cook pasta according to package instructions. Drain (reserving some pasta water). Add cooked pasta to the creamy mixture, add more salt, basil and more crushed red pepper if desired, to taste.

Tuesday, November 24, 2015

Million Dollar Pie


    9 ounces Cool Whip
    2 graham cracker pie crusts
    1 (10 ounce) can crushed pineapple
    1 (14 ounce) can Eagle Brand Condensed Milk
    3 tablespoons lemon juice
    3/4 cup pecans


    Mix all ingredients.
    Pour into crusts. Garnish with extra pecans if you wish.
    Refrigerate 2 hours before serving.

Saturday, October 31, 2015

7-Up Pound Cake


1 & ½ cups (3 sticks) unsalted butter, softened
3 cups white sugar
5 eggs
2 Tbsp lemon juice
2 Tbsp lime juice
2 tsp vanilla extract
1 cup 7-Up Soda
3 cups all-purpose flour
Zest of one lime
Zest of one lemon
2 cups powdered sugar
1 Tbsp lime juice
2 Tbsp 7-Up Soda


Preheat oven to 325 degrees F. 
Liberally (and I mean it!) grease and flour a bundt pan. If you think you've greased it well, grease it again. 
Seriously. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. 
Add the eggs in, one at a time, beating well after each addition. 
Beat in the lemon and lime juice, lemon and lime zests, and vanilla extract to combine. 
Then, alternating with 7-Up and flour, add each gradually until a thick and smooth batter comes together.
Pour the batter into the prepared (and very well greased and floured!) bundt pan and bake for approx. 
60-70 minutes or until a toothpick inserted near the center comes out mostly clean. 
Leave in pan for about 20 minutes before carefully inverting to a wire rack to cool completely.
To make glaze, in a medium bowl, whisk together the glaze ingredients. 
Drizzle on top of the cake and allow glaze to set before cutting into slices.



1 large (29) ounce can sliced peaches - drained
2 sticks or 1 cup of butter - melted
2 cups sugar
2 cups flour
2 cups milk
2 teaspoons baking powder


Preheat oven to 350°.
Pour drained can of peaches into skillet or 9x13 baking dish.
Pour melted butter over the peaches.
Mix sugar, flour, milk and baking powder together to form batter.
Pour batter over peaches and butter.
Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
May take longer in a cast iron skillet.

Wednesday, October 28, 2015

EASY Homemade French Bread


2 1/2 cups warm water
2 Tbs. yeast
3 Tbs. sugar
2 Tbs. white vinegar
1 Tbs. salt
1/3 cup oil
6 1/2 - 7 cups flour
1 egg, well beaten
1 Tbs. water


Recipe makes two large loaves.
In a large mixing bowl add the water, yeast and sugar.
Let sit until bubbly, about 3-5 minutes.
Then add the vinegar, salt, oil and flour, one cup at a time.
Knead on medium speed for 10 minutes.
Place the dough into a greased bowl and let it raise to the top, punch it down and raise again, repeated 2-5 times.
 Once this has been done multiple times put the dough on a greased countertop and divide into 2 sections.
Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet.
Roll the dough balls into long french bread shapes.
Place on the cornmeal covered cookie sheet and slash the tops of the bread diagonally with a very sharp knife.
Combine the egg and water together and beat well.
Take a brush and spread the egg and water mixture over the bread loaves, this will make the crust crunchy, shiny and golden brown during baking.
Let the loaves rise for 30 minutes or until doubled.
Preheat the oven to 375 degrees and bake for 25-30 minutes.

Red Lobster Shrimp Scampi


    1 lb medium shrimp, peeled and deveined
    1 tablespoon pure olive oil
    2 tablespoons garlic, finely chopped
    1½ cups white wine, I use chardonnay
    ½ fresh lemon, Juice only
    1 teaspoon Italian seasoning
    ½ cup softened butter
    1 tablespoon parsley
    ½ cup grated Parmesan cheese


    Heat cast iron skillet and add olive oil.
    Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
    Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
    Add white wine, and lemon juice.
    Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
    Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
    Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
    Sprinkle with grated Parmesan Cheese.

Saturday, October 24, 2015

Stuffed Green Peppers


6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
Ice Mountain Natural Spring Water


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1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Monday, October 12, 2015

Southern Candied Sweet Potatoes


 2 cups white sugar
 1 teaspoon ground cinnamon
 1 teaspoon ground nutmeg
 1 pinch salt
 1/2 cup butter
 6 sweet potatoes, peeled and sliced
 1 tablespoon vanilla extract


In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
Sprinkle sugar mixture over the sweet potatoes, and stir.
Cover skillet, and reduce heat to low. Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.

Monday, September 7, 2015

Perfect Couple Pie


1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter


• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• Serve. If that isn’t making love to your tastebuds, I don’t know what is.

Thursday, September 3, 2015

Apple Pie Tacos

Follow Spend With Pennies on Pinterest for more great recipes!
Taco Shells
    6 large Flour Tortillas
    Oil for frying
    ⅔ cup sugar
    2 teaspoons cinnamon
    1 21 oz can apple pie filling, chopped coarsely
    3 large apples
    1½ tablespoons butter
    3 tablespoons brown sugar
    1 teaspoon lemon juice
    1 teaspoon cinnamon
    1 teaspoon cornstarch
    ½ cup water (divided)
    Frozen Whipped Topping
    Caramel sauce (store bought or homemade)
Taco Shells
    Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).
    Combine sugar & cinnamon in a bowl and set aside. Heat about 1½" of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it's good & bubbly.
    Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.
    Set on a pan to cool. You can leave these at room temperature for up to 3 days.
    Peel and dice apples. Toss with lemon juice.
    Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.
    (see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.

Wednesday, September 2, 2015

Chocolate Cobbler

    1 cup self-rising flour
    1¼ cup sugar, divided
    7 tablespoons unsweetened cocoa powder, divided
    ⅓ cup chopped pecans
    ½ teaspoon salt
    ½ cup milk
    2 teaspoons vanilla extract
    6 tablespoons butter, melted
    ¼ cup packed brown sugar
    1½ cups hot water
    vanilla ice cream
    pecans for garnish
    Preheat oven to 350 degrees.
    In a medium bowl, stir together ¾ cup sugar, self-rising flour, 3 tablespoons cocoa powder, pecans and salt.
    Add milk and vanilla, stirring until smooth.
    Pour melted butter into an ungreased 1½-quart baking dish.
    Pour batter evenly over melted butter
    In a small bowl stir together remaining ½ cup white sugar, ¼ cup brown sugar, and ¼ cup unsweetened cocoa powder. Sprinkle evenly on top of batter.
    Pour not water evenly over top.
    Bake for 35 to 40 minutes. Let stand 5 minutes before serving.
    Top with vanilla ice cream and pecans to serve.

Tuesday, September 1, 2015

Meat & Potato Casserole

    1 lb. lean ground beef or venison
    1 onion, chopped
    1 tsp each of any of these: garlic powder, paprika, or go more savoury with rosemary (these are optional).
    Salt and pepper to taste
    3 cups thinly sliced potatoes (about 5 potatoes)
    1 1/2 cups cream of mushroom soup (I had leftover homemade soup in the fridge), or 1 can of cream of mushroom soup (which might make it not gluten free)
    1/2 Cup stock (any kind)
    1/4 Cup milk or cream
    1 1/2 cups shredded cheese
    Preheat oven to 350 degrees F and lightly grease an 11 x 7 glass baking dish.
    In medium frying pan, cook the onions and ground meat until done, add the seasonings (if you choose any), and some pepper. Drain the grease.
    In a medium bowl, mix together the soup, stock, milk, salt and pepper.
    Layer into the baking dish half of the potatoes, then pour some soup over them. Then sprinkle in half the meat, then the cheese. Repeat with the rest of the potatoes, soup, meat and then the cheese.
    Cover with lightly greased (on it's underside so the cheese doesn't stick to it) aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Monday, August 31, 2015

Stuffed French Bread

    1 loaf french bread
    1 Tablespoon olive oil
    1 Lb. lean ground beef
    1 small onion -chopped
    1 teaspoon minced garlic
    ½ cup chopped leek (you can use other chopped vegetables: carrots, celery, green bell pepper…)
    1 can cream of mushroom soup (or cream of celery or chicken soup)
    1 Tablespoons milk ( or more if needed )
    1 Tablespoon mustard
    salt and pepper, to taste
    1 ½-2 cups shredded cheese
    chopped parsley (optional)
    Preheat the oven to 350 F.
    Slice French bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl.
    Place the halves of bread onto a baking sheet and set aside.
    In a large skillet place 1 Tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped leek (or other vegetables) and minced garlic and cook a few minutes until the vegetable is tender.
    Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes.
    If the mixture is too thick add a little milk.
    Add cooked beef mixture to the bread and stir to combine.
    Spread the mixture in the center of one half of the french bread.
    Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half.
    Bake 10-15 minutes (until the cheese is melted). If you don’t want to brown the bread too much or to become too crispy, cover with aluminium foil.
    Let it cool 5-10 minutes before slicing. Garnish with chopped parsley if you like.

One-Skillet Mac and Cheese with Sausage and Bell Peppers

    Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas for your weekly meal planning!
    1 lb pork sausage
    1 bell red pepper, diced
    1 green bell pepper, diced
    2 cups dried elbow macaroni (half a package, 8 oz)
    18 oz marinara sauce
    18 oz water
    1/3 cup half and half
    1/3 cup mozzarella cheese (or increase to 1/2 cup)
    In a large skillet cook sausage on medium heat, until meat is brown. Drain off fat.
    Add diced bell peppers, dried elbow macaroni, marinara sauce, and water. Bring to boil; reduce heat to simmer. Simmer, covered, for about 20 minutes until macaroni is tender, occasionally stirring.
    Add half and half, sprinkle with cheese, and mix everything well. Remove from heat, cover and let it sit for about 2 minutes or until cheese melts.

Sunday, August 30, 2015

Donkey Balls

    2 packages crescent rolls pref buttery flavored
    1 16 oz cream cheese, don't use fat free... they r horrible
    1 packages jimmy dean sausage (standard size)
    1/4 tsp garlic powder
    1 small fresh onion... minced
cook sausage, garlic powder and onion until brown and lightly crispy.
drain sausage. does not hafta be rinsed
take room temp cream cheese and sausage mixture. I do not add salt and pepper because of butter flavoring in rolls.
unroll crescent rolls and cut crescent in half to make a triangle.
take a teaspoon of the mixture and spoon into each crescent roll. then wrap mixture up into little ball making sure the mixture is sealed inside.
place balls on the cookie sheets and bake for 8 minutes. DON'T BURN BOTTOMS.
cool for 3 minutes should make about 40-48 balls.
a reviewer suggested that she had to cook them longer (14 minutes) ... so it may take longer depending on size..
I didn't come up with the name!!! LOL

Saturday, August 29, 2015

Potato Bites

2 lb. baking potatoes (about 6), peeled, cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp. black pepper
1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 cups TACO BELL® Thick & Chunky Salsa
Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
Heat oven to 400ºF. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.
Bake 14 to 16 min. or until heated through. Serve with salsa.

Classic Cream Puffs

For the Shells
    1 cup water (8 fl oz, 240 ml)
    1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
    large pinch kosher salt
    2 TBSP granulated sugar (0.8 oz, 24 grams)
    1 cup all-purpose flour (4.5 oz, 127 grams)
    4 large eggs
For the Cream Chantilly
    1½ cups heavy cream, cold
    3 TBSP powdered sugar
    1 tsp vanilla
For the Shells
    Place water, butter, sugar, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.
    Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.
    Place dough into the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.
    With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).
    Place batter in a pastry bag fitted with a large round tip or a zip top bag with the tip cut off.
    Preheat oven to 425F. Line baking sheets with parchment or silpat.
    Hold the pastry bag over the baking sheet and squeeze over one area until you have about a 2 inch round. Release the pressure from the bag and pull up to release the dough mound. You will have a little peak on the each that can be smoothed out with a wet fingertip. Keep the mounds about 2 inches apart. (about 9 per baking sheet)
    Place the baking sheet in the oven and turn to heat up to 450F. Bake for 10 minutes (without opening the oven) then drop the heat down to 350F and bake for 13-15 more minutes until the shells are crispy on the outside and set.
    Fill cooled pastries with creme chantilly (recipe follows) and dust with powdered sugar.
For the Creme Chantilly
    Whip cream by hand, in stand mixer with whisk attachment, or with a hand mixer until just starting to thicken.
    Add sugar and vanilla and continue whipping until soft to medium peaks form.
    Fill a pastry bag with the cream, and pipe into the bottom of the puffs until filled.

Friday, August 28, 2015

Mini Corn Dog Muffins

1/2 cup melted butter (or 1/4 cup butter + 1/4 cup unsweetened applesauce)
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites (Pictured are Open Nature brand nitrate free all beef hot dogs)
Wisk together butter and sugar.  Add eggs and stir well. Add buttermilk and continue to wisk together. In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.
Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each muffin cup.
Bake for 8-12 minutes at 375 degrees or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Makes around 36 mini muffins

Thursday, August 27, 2015

Toffee Pecan Bundt Cake with Caramel Drizzle

For the Cake
    Non-stick cooking spray with flour
    3 cups all-purpose flour
    1 teaspoon baking powder
    ½ teaspoon salt
    1 ½ cups unsalted butter, softened
    2 cups light brown sugar, packed
    1 cup granulated sugar
    5 large eggs
    1 cup whole milk
    1 bag (8-ounces) toffee pieces
    1 cup pecans, chopped
For the Caramel Drizzle
    14 ounces (1 can) sweetened condensed milk
    1 cup light brown sugar, packed
    2 tablespoons unsalted butter
    ½ teaspoon vanilla extract
    Preheat the oven to 325 degrees. Spray a 12-cup bundt pan with non-stick cooking spray with flour and set aside.
    In a medium bowl, stir together flour, baking powder and salt. Set aside.
    In the bowl of a stand mixer, beat the butter until light and creamy. Add both sugars and beat again until fluffy. Add eggs one at a time, mixing until blended. Alternate adding in flour mixture and milk, mixing until just combined, being careful not to over mix.
    Stir in toffee chips and pecans by hand, blending well. Spoon the batter into the prepared pan.
    Bake for 75-80 minutes or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Once the cake is cool, prepare the Caramel Drizzle as follows:
    Combine the sweetened condensed milk and brown sugar in a medium, heavy–bottomed saucepan. Over medium heat, bring to a boil, whisking very frequently.
    Reduce the heat under the pan and simmer gently for about 8 minutes, whisking constantly.
    Remove the pan from the heat and stir in butter and vanilla. Allow the mixture to sit in the pan for about 5 minutes – then drizzle over the cake. (You will want the drizzle to still be fairly hot when you drizzle it over the cake – it does harden a little after it cools.)

Tuesday, August 25, 2015

Cheesy Party Burgers (AKA Diamond Burgers)

    1 pound lean ground beef
    1 teaspoon salt
    1 teaspoon pepper
    1 teaspoon cumin
    1 teaspoon mustard powder
    ½ teaspoon smoked paprika
    2 cups diced onion (about 1 whole onion)
    3-4 cloves garlic, minced
    1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles, drained
    12 slices cheddar cheese
    12 dinner rolls
    ½ cup (8 tablespoons) butter
    2 tablespoons Brown Sugar
    1 tablespoon Worcestershire sauce
    1 tablespoon mustard
    1 tablespoon sesame seeds
    Preheat oven to 350 degrees F. Coat 9x13 baking dish with non-stick cooking spray.
    Place a large skillet on the stovetop over high heat. When the pan is very hot, add the beef and season with salt, pepper, cumin, mustard powder, and paprika. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Stir in drained tomatoes until well combined.
    Place bottom half of buns in prepared pan. Top with beef & sliced cheese. Finish off with the top half of the bun.
    Mix all the ingredients for the glaze in a sauce pan over medium heat until melted, smooth and combined. Pour over the buns.
    Bake at 350 degrees F for 25 minutes.

White Chocolate & Almond Amaretto Cheesecake

    For The Crust:
    2 1/2 cup graham cracker crumbs (roughly 2 bags from a box)
    1/4 cup plain almonds, chopped very fine in food processor
    1/4 cup sugar
    1/2 cup unsalted butter, melted
    1 Tbsp. Amaretto
    For The Filling:
    2 (8 oz.) packages Cream cheese, softened
    2 (8 oz.) packages Neufchâtel cheese, softened
    1 1/2 cups sugar
    4 eggs
    3 Tbsp. Amaretto
    1 tsp. almond extract
    3/4 tsp. vanilla extract
    pinch of salt
    1/4 cup almonds, chopped very fine in food processor
    2 oz. Baker's Premium White Chocolate, finely chopped
    For Topping:
    1 (16 oz.) container sour cream
    1/4 cup sugar
    1 tsp. almond extract
    1/2 cup sliced almonds for garnish
    Grease a 9 inch Springform Pan and set aside.
    Preheat your oven to 325 degrees.
    Combine the graham cracker crumbs, melted butter, almonds, sugar and Amaretto for the crust.
    Spread the crust into your pan evenly and half way up the sides, while pressing down firmly.
    Set aside.
    In your Kitchen Aid Mixer, cream the cheeses with the sugar.
    Add the eggs, one at at time, beating until just combined after each addition.
    Add the almonds, the Amaretto, almond extract, vanilla extract, pinch of salt and combine.
    Stir in the white chocolate.
    Pour the filling into the crust.
    Place your Springform pan on top of a baking sheet and bake for 55-65 minutes, or until the cheesecake is almost set.
    Meanwhile, mix together the topping in a small bowl.
    When the cheesecake is almost set, remove it from the oven and let stand for 5 minutes.
    Spread the sour cream topping evenly over the cheesecake and bake another 5 minutes.
    Remove from the oven and let it cool in the pan for 10 minutes.
    Carefully, take a knife and go around the edges of the pan to loosen, and leaving the cheesecake still in the Spring form pan, move to a cooling rack.
    Sprinkle with sliced almonds.
    After about an hour of cooling, place the cheesecake on a plate, still in the Spring form pan and place in the refrigerator to chill overnight.
    The next day,remove the sides of the pan and slice.
    You can use a long knife dipped in very hot water to slice the cheesecake.
    You can serve the next day, or freeze individual slices, separated with small pieces of parchment paper in a freezer friendly container for your convenience.
    Makes (1) 9 inch cheesecake, about 12 servings.

Monday, June 15, 2015

Slow Cooker "Melt in Your Mouth" Pot Roast


    1 chuck roast (mine was 3 pounds)
    Olive oil
    1 pound carrots, peeled and cut into large chunks
    2 pounds potatoes, peeled and cut into large chunks
    1 onion, peeled and cut into large chunks
    2 stalks celery, cut into large chunks (optional)
    1 cup beef broth
    1 tablespoons corn starch
    2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
    1 tablespoon kosher salt
    1 tablespoon dried thyme
    1 tablespoon dried rosemary


    Combine together seasoning mix in a small bowl. Set aside.
    Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
    Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
    Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
    Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
    Cook on low for 9 hours or on high for 6 hours.
    Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
    Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

Fannie Farmer's Baked Mac and Cheese


    (8 ounce) package macaroni
    4 tablespoons butter
    4 tablespoons flour
    1 cup milk
    1 cup cream
    1⁄2 teaspoon salt
    fresh ground black pepper, to taste
    2 cups cheddar cheese, shredded good quality
    1⁄2 cup breadcrumbs, buttered


    Preheat oven to 400°F.
    Cook and drain macaroni according to package directions; set aside.
    In a large saucepan melt butter.
    Add flour mixed with salt and pepper, using a whisk to stir until well blended.
    Pour milk and cream in gradually; stirring constantly.
    Bring to boiling point and boil 2 minutes (stirring constantly).
    Reduce heat and cook (stirring constantly) 10 minutes.
    Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.
    Turn off flame.
    Add macaroni to the saucepan and toss to coat with the cheese sauce.
    Transfer macaroni to a buttered baking dish.
    Sprinkle with breadcrumbs.
    Bake 20 minutes until the top is golden brown.
    (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.

Sunday, June 14, 2015

Lemon Sour Cream Pie


    1 9” pie shell, baked and cooled
    1 cup sugar
    3 tablespoons plus 1 1/2 teaspoons cornstarch
    1 cup milk
    1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
    3 egg yolks, lightly beaten
    1/4 cup butter, softened
    Zest of one lemon (about 1/2 tablespoon)
    1 cup sour cream
    1 cup heavy whipping cream
    2 Tbsp sugar


    Crack eggs in a small bowl, beat slightly with a fork and set aside.
    In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice and stir to combine. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
    Reduce heat to low and cook for two more minutes. Add a spoonful of the hot mixture into the egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks. (The goal is to temper the egg yolks so they don’t cook when added to the hot saucepan.) Poor egg mixture into the saucepan and stir well. Bring mixture to a gentle boil and cook for two more minutes. Remove from heat.
    Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool and then stir in sour cream. Add filling to your pie shell.
    In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, add sugar. Continue beating until stiff peaks form. Spread whipped cream over pie filling. Refrigerate for at least 2-3 hours before serving.
    Enjoy the best lemon sour cream pie ever!

Saturday, June 13, 2015

Mexican Red Rice


    2 plum/roma tomatoes finely chopped
    2 tbsp. vegetable oil
    1 cup onion, minced
    2 cloves garlic, minced
    1 cup long grain rice
    1 ¾ cup chicken broth (vegetable broth or water is good, too)
    ¼ cup tomato sauce
    ¼ cup chopped fresh cilantro
    1tsp. dried oregano
    salt and pepper to taste (I used about 1 teaspoon of salt and about 1/4 tsp of pepper)


    Heat the oil in a pot over medium heat.
    Add the onions and sauté until translucent (about 2-3 minutes).
    Add the garlic and stir in the rice. Cook until slightly toasted, about 3 minutes.
    Add the broth, tomato sauce, and chopped tomatoes, bring to a boil.
    Add the cilantro, oregano and salt and pepper to taste.
    Reduce heat to low and cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
    After 15 minutes, turn off the heat and let the rice rest, covered for 8 minutes.
    Fluff with a fork and serve.

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