TEXAS CASSEROLE
1 POUND OF GROUND MEAT
1 LARGE CAN OF DICED TOMATOES
1 GREEN PEPPER, OR ANY KIND OF PERRER YOU LIKE
1 TSP SALT
1 CAN CREAM STYLE CORN
3 CUPTS COOKED RICE
1 MED ONION
2 TSP COMINO POWDER
GRATED PEPPER JACK CHEESE
2 TO 3 TABLESPOONS OF TONE'S SOUTHWEST CHIPOLTE SEASONING
PICANTE SAUCE (YOUR FAVORITE--I USE HOMEMADE)
BROWN THE GROUND MEET WITH THE ONION. ADD TOMATOES, SALT, POWDER, AND SEASONING. ADD CORN AND RICE. PLACE IN A MEDIUM SIZED CASSEROLE DISH. SPOON PICANTE SAUCE OVER THE TOP (I JUST USE A TEASPOON AND DRIZZLE IT. TOP WITH CHEESE. BAKE AT 350 DEGREES FOR 30 MINUTES.
SERVE WITH TORTILLA CHIPS, PICANTE SAUCE, AND SALAD WITH AVACODOS FOR A PERFECT DINNER.
CRANBERRY/WALNUT MUFFINS
THESE MUFFINS HAVE BEEN REQUESTED, BUT THERE IS A SLIGHT PROBLEM. I STARTED WITH A MIX AND THE PROCESS EVOLVED INTO ADDITIONS TO THE MIX. HOW WAS I TO KNOW THAT THESE WOULD BE REALLY REALLY GOOD? LET ME TRY TO EXPLAIN. YOU MUST START WITH A KRAUSS (I HOPE THAT IS RIGHT. AT THIS POINT I AM NOT SURE) FAT FREE ORANGE CRANBERRY MUFFIN MIX. IT CALLED FOR 1 CUP OF WATER AND I DECIDED TO USE ORANGE JUICE INSTEAD. I ALWAYS TASTE THE BATTER AND IT HAD A REALLY TART TASTE WITH A WHANG! SO BEGAN THE ADDITION OF MORE INGREDIENTS:
1 BOX OF KRASS FAT FREE ORANGE CRANBERRY MUFFIN MIX
1 CUP ORANGE JOICE
2 CUPS OF FLOUR
1 CUP OF SUGAR
1 TO 1 1/2 CUPS OF FRESH CRANBERRIES, CUT IN HALF (AT LEAST THE LARGEST ONES)
1 CUP OF NUTS (I USED WALNUTS)
1 EGG (POSSIBLY 2--SEE BELOW)
1/2 CUP OF WATER
I BEGAN THESE MUFFINS AS DIRECTED ON THE BOX--SO IF THE MIX CALLED FOR AN EGG, THEN I ADDED TWO EGGS IF NOT--THEN JUST ONE WHEN I BEGAN THE ADDITIONS.
I MIXED THE DRY INGREDIENTS OF THE BOX WITH THE ORANGE JUICE AND POSSIBLY AN EGG. THEN I ADDED THE 2 CUPS OF FLOUR, 1 CUP OF SUGAR, THE EGG, AND 1/2 CUP OF WATER LASTLY FOLD IN THE CRANBERRIES AND NUTS
BAKE IN LARGE MUFFIN TIN @ 400 DEGREES FOR 25 MINUTES. LESS FOR REGULAR SIZE MUFFIN TIN (CUPCAKE SIZE). SORRY THIS IS SO CRAZY--BUT ONE FRIEND SAID THESE MUFFINS WERE A MUFFIN THAT STARBUCKS WOULD BE PROUD TO SERVE. I JUST HAD TO POST IF ONLY FOR HER. I WILL LOOK FOR THE MUFFIN MIX AGAIN AND CLARIFY THE NAME AND THE AMOUNT OF EGGS.
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FUDGE PIE (A Quilters Favorite especially with a big of scoop of ice cream on top!! I am NOT including a pic as you wouldn't be able to stand it!! hehehe)
A wonderfully easy recipe for you to try. This FUDGE PIE surely does satisfy your chocolate craving--you know the ones all quilters have?
4 T coca and 2 T. butter or marjarine
1/2 cup butter or marjarine
1/4 cup flour
1 cup sugar
2 eggs
Melt cocoa and all butter/marj. over low heat. Combine sugar and flour and add to choclate mixture. Add eggs, mix well and pour into a greased 8 inch pie pan. Bake at 350 degrees for 30 minutes. Serve with ice cream.
COMINO RICE
2 tablespoons butter
2 cups diced green or red peppers (1 Jalapeno pepper is also good minus the seeds for less heat)
1 medium onion, finely chopped
1 clove of garlic, minced (I use 3)
1 teaspoon Comino
1 1/2 cups raw long grain rice
1 1/2 cups of hot chicken stock
Melt butter in a large pan with a tight fitting lid. Add pepper and onion and cook until onion is wilted. Add garlic, comino and rice and stir well. Add the hot chicken stock. Stir. Cover and steam 15 minutes without disturbing. Then stir, if not as tender as desired, cook to sesired doneness.
