Yummy Rice Recipe

Rice Recipe

Ingredients:

1 cube butter

2 envelope packages of Lipton Noodle Soup

2 cups rice (can use short or long grain)

5 cups water chicken bouillon

Directions: Heat oven to 350. Make your chicken bouillon water and pour into a 9 x 13 casserole dish. Set aside. Get a fry pan, melt butter and then add rice and soup mix. Brown on medium heat. (like rice-a-roni) then quickly remove and add to casserole dish and stir together carefully without spilling. Then cover with foil. Bake for 1 hour. Water will be absorbed when done.

Note: I half this recipe for the two of us, because it makes a lot of rice.

Mouth Watering Rosemary Pork Chops

Rosemary Pork Chops

This receipe serves 4 so you can half it for the two of you.

Ingredients:

1/2 cup soy sauce

1/4 cup water

3 Tbsp. brown sugar

1 Tbsp. dried rosemary, crushed

4 boneless pork loin chops

Directions: In a large resealable plastic bag or I used a bowl with lid, combine the soy sauce, water, brown sugar and rosemary; add prok chops. Seal bag or put on lid on bowl and marinate in refridgerator for 3 hours. I didn't marinate that long. I did an hour and a half. You then get a baking dish and pour chops and marinade into a 9 x 13. Bake, uncovered, at 350 for 30-35 minutes or until juices run clear.

Note: The recipe says to discard marinade but I cooked it with the chops so I could have sauce to put on some rice. You need to make sure your sauce has boiled for it to be safe to eat. The time above is enough time for your sauce to be cooked through when cooking 4 chops and marinade.You can even pour sauce into a sauce pan and boil on stove while your chops are cooking. Boil for a few minutes, stir constantly. Then you can combine after done. I usually cook four chops when making this because I love leftovers. If you are doing two chops, I would cook them for 20 minutes. Watch them after 15 to see if they are done depending on size. You don't want pink when you cut into them. If you have any questions call. I serve with rice and a veggie. Yummy! Easy too.

"Just Like Mom's" Apple Crisp

What You Need:

1/2 cup old-fashioned or quick-cooking oats

3 HONEY MAID Honey Grahams, finely crushed

1/3 cup firmly packed brown sugar

1/3 cup flour

1/4 cup PLANTERS Walnut Pieces

1/3 cup butter or margarine, melted

1 tsp. ground cinnamon, divided

1/2 cup firmly packed brown sugar

2 Tbsp. flour

6 cups peeled Granny Smith apple slices (about 5 medium apples) More like 3 or 4 is fine!



PREHEAT oven to 375°F. Mix oats, graham crumbs, 1/3 cup each of the brown sugar and flour, the walnuts, butter and 1/2 tsp. of the cinnamon until well blended; set aside. MIX 1/2 cup brown sugar, 2 Tbsp. flour and remaining 1/2 tsp. cinnamon in large bowl. Add apples; toss to coat. Place in 8-inch square baking dish; sprinkle with the oat topping.BAKE 35 to 40 min. or until apples are tender. Cool slightly.

Andy's "World Famous" OREO Ice Cream

Summer never feels the same without the sweet taste of heavy cream stroking the back of your mouth. To satiate the palates of the family this summer, one must turn to Andy's "World Famous" OREO Ice Cream. He has searched far and wide for a recipe that is simple, requires no cooking, yet is delicious. As most of you can attest, he has succeeded.

So, without further ado, here is the recipe:

Ingredients:

1/2 gallon of Half and Half

1 Pint of Heavy Whipping Cream

1 Cup of Sugar

1 Can of Sweeten Condensed Milk

1 Package of OREO cookies

Directions:

Crush/break the OREO cookies into small, bit-sized pieces. Mix the remaining ingredients, including the cookies, together in a large bowl. Follow the instructions on your ice cream maker.

After completion, some recommend to freeze the ice cream for a couple of hours to harden. We prefer it straight out of the mixer. Nevertheless, it is good any time.

This recipe is also transferable to any other type of ice cream that you would like to make, from vanilla to cookie dough. Just remember that certain types of flavors require you mix the "special" ingredient at different times of the mixing. ENJOY!!!

Baked Lemon Pasta

Alright gals, let's kick this blog off in style! This recipe has quickly become one of our favorites. It's super easy and you could even add chicken to make it more filling. I got this recipe off of http://www.thepioneerwoman.com/ and the picture comes from her website as well. Click here if you want step-by-step instructions and a picture for each step as well, she really outdoes herself :).

Baked Lemon Pasta

1 pound thin spaghetti
1/2 stick (4 tablespoons) butter
2 tablespoons olive oil
2 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
2 cups sour cream
1/2 teaspoon kosher salt, more to taste if desired
Plenty of grated Parmesan cheese (I bought shaved parmesan and it's really good)
Flat leaf parsley, chopped (you can also used dried)
Extra lemon juice

Preheat oven to 375 degrees. Cook spaghetti until al dente.In a skillet, melt butter with olive oil over LOW HEAT.When butter is melted, add minced garlic.Squeeze lemon juice into the pan. Turn off heat.Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary.Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)When you remove it from the oven, squeeze a little more lemon juice over the top.Top generously with Parmesan cheese, then chopped parsley.Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.