Taco Rice

I love this, it is so easy. I got it from my sister Beth, she made it for us the week after I had my 2 y.o. and we have made it ever since. So easy and cheap.

Taco Rice
1 lb. ground beef
1 onion-diced
1 pkg. taco seasoning
1 (16 oz)can Diced tomatoes
2 cups cooked rice
2 cups shredded cheddar cheese

Brown meat and drain. Combine meat, onion, taco seasoning, cooked rice, and tomaties in large saucepan and simmer 5 minutes. Serve with flour tortillas and cheese.

This is a great recipe to double or triple and freeze.

Cheddar Bay Biscuits

I love these biscuits, I have been making these for several years, I originally got this off All Recipes. They taste just like the ones you get from Red lobster.

4 C baking mix
3 oz. cheddar cheese, shredded (we usually add more)
1 1/3 C water

1/2 C melted butter
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. onion powder
1/8 tsp. dried parsley

Directions-
Preheat oven to 375 degrees. In a mixing bowl, combine the baking mix, cheese and water. Mix until dough is firm. Using a small scoop, place dough onto pan.
Bake for 10 to 12 minutes, or until golden brown.
Combine melted butter, garlic, onion, salt and parsley. Brush over biscuits immediately upon removing from oven.

Yummy Honey Chicken Kabobs

"Honey, soy sauce, pepper and garlic make a terrific marinade and basting sauce for chicken chunks grilled on skewers with your favorite vegetables - try onion, bell peppers, tomatoes, or mushrooms."

INGREDIENTS:
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground
black pepper
8 skinless, boneless
chicken breast halves -
cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2
inch pieces
2 red bell peppers, cut
into 2 inch pieces
skewers

DIRECTIONS:
1.
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.
Preheat the grill for high heat.
3.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Easy Beer Bread

This is from my sister Beth, I think she got it from All recipes. It is so yummy. It will be a nice add to a quick Hamburger helper.


Easy Beer Bread Mix


INGREDIENTS:
2 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon Italian seasoning
1 (12 fluid ounce) can beer
1/4 cup butter or margarine,
melted

DIRECTIONS:
1.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
2.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
3.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Herbed Pork Roast

Not sure what blog I got this off of, but it sure looks good, thanks to who ever it was from.

Herbed pork roast

INGREDIENTS:
4 large garlic cloves, quartered
1 pork loin roast, boneless, about 4 to 5 pounds
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon dried leaf sage, crumbled
1/4 teaspoon rosemary, chopped
1/4 teaspoon dried tarragon, crumbled, optional
dash ground cloves or allspice
1 teaspoon grated lemon peel
1/3 cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
PREPARATION:
Cut 16 small pockets into roast and insert garlic slices. In a small bowl combine salt, herbs, and lemon peel. Rub seasoning mixture into the roast. Pour 1/2 cup water into slow cooker; add the roast.

Cover and cook on LOW for 8 to 10 hours. Pork roast should read at least 160° on an instant-read thermometer. Serves 8.If desired, thicken juices. Remove roast from juices. Combine cornstarch with the 3 tablespoons water; stir until smooth then stir into the crockpot juices. Cook on HIGH until thickened. Serve with the pork roast.

Ranch Chicken n' Rice

Wow this was so yummy, even the kids liked it. I did add another piece of chicken. It just didn't seem like alot and i took Joanna's advice and added another ranch packet. Not sure if you really need the butter added, but I did it. So if anyone tries it without it let me know how it turned out.
This is a keeper.

Ranch Chicken 'N' Rice

4 cups uncooked instant rice
2 1/2 cups milk
2 cups water
2 envelopes of ranch salad dressing mix (My husband didn't taste enough ranch so I added another pack of ranch total of 3 and an extra couple of tablespoons of water - very tasty)
2-3 thawed chicken breast cut into chunks or strips
1/2 cup butter melted
Place rice in a greased 13x9x2 baking dish. In bowl, combine the milk, water and salad dressing mix; set aside 1/2 cup. Pour remaining mixture over rice. Top with chicken chunks. Drizzle with butter and reserved milk mixture. Cover and bake at 350 degrees for 45-50 minutes or until rice is tender and chicken juices run clear.

I got this from Joanna M's blog.

No Bake Cookies

No Bake cookies

2 C white sugar
3 Tbsp. Cocoa power
½ C butter
½ C Milk
1 pinch salt
3 C Quick Oats
½ C Peanut butter
1 tsp. Vanilla


In saucepan, bring sugar, cocoa, butter, milk, and salt to a rapid boil for 1 minute.

Add quick oats, peanut butter, and vanilla mix well.

Working quickly drop by teaspoonfuls onto waxed paper and let cool.