Even easier spanish rice

I am not much of a meal planner like Karin and others so I find myself trying to decide on what to make for dinner, last minute. If you are in a pinch, an even easier spanish rice if you like it a little spicy is to use 2 cups of mild chunky salsa (like Pace), 1 1/4 c. rice, 1 1/2 c. water. Cover and simmer for 25 minutes or so. Add 1/2 c. cheddar or colby-jack cheese and recover and let the cheese melt.
I like the tomato chunks, but if you don't use a less chunky salsa or put it in the food processor like Mnisa does. I think I will make it tonight, so I will add the picture then

Cinnamon Toast

Preheat the broiler. Place desired number of slices of bread on a cookie sheet.
Sprinkle cinnamon and sugar on one side of the bread. Then place 5 or 6 pads of butter on top of the cinnamon and sugar. Put it in the oven for a few minutes until it is golden brown. It is really yummy with a mug of hot cocoa.

Cream of Broccoli Soup

4 c. fresh or frozen chopped broccoli
1 1/2 c. chicken broth
1 T. butter
1 T flour
1/4 tsp. lemon-pepper
1/4 tsp. salt
Dash black pepper
1/2 c. shredded American cheese*
1 cup milk, half-and-half, or light cream**

Cover the broccoli with water and cook, covered, in a large saucepan until a fork inserts easily. Drain well. Reserve 1cup cooked broccoli. In a food processor bowl combine remaining broccoli and 3/4 cups broth. Cover; proccess about 1 minute or until smooth. Set aside.
In the saucepan melt butter. Stir in flour, seasoning, salt and pepper. Add milk or cream all at once. cook and stir for 1 minute more. Stir in the broccoli, blended broccoli mixture, the cheese and the remaining 3/4 cups broth. Cook and stir until heated through. If necessary, stir in additional milk to reach desired consistency. If desired, season to taste with additional salt and pepper. If desired, top each serving with additional shredded cheese.
This was another meal that was just using what I had. I served the adults in a bread bowl and the kids in regular bowls with the insides of the bread bowls.
*I used colby-jack cheese
** I used half milk, half heavy cream


I had to put in this picture because Hyrum just looks so cute. I only took it because he wanted a picture with the soup like Josi.

Cilantro Lime Rice

This is perfect to serve with the enchiladas!
Plus, you can do the green onions and cilantro at the same time for both dishes
I forgot to take a picture...I will add one later.

2-4 T butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
(I have made it with a couple different rices and it is still delicious)
grated zest of 2 limes
2 T fresh cilantro washed and chopped
4 cups chicken stock/broth
kosher salt to taste
(I love using kosher salt now, Walmart even sells it)

Saute' green onions in butter then add to all the other ingredients in a 9X13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all the liquid is gon and the rice is soft. (it always takes my oven at least 30 mins.)

Chicken & Green Sauce Enchilada

Girls ~ I have found a NEW FAMILY FAVORITE!

We looooooove this recipe.

I can't stop making it.

This is a must try....it is super easy:

6-8 Flour Tortillas (You must use the UNCOOKED TORTILLAS, cook them before assembling)6-8 Cooked chicken tenders,cubed or shredded (or 2 cans of canned chicken)

2 green onions (diced)

1 T chopped cilantro

2 cups sour cream

2 cups shredded cheddar

1 small can of green chili sauce (or 1/2 large can)

Pour a couple scoops of chili sauce into the bottom of 9X 13 pan. (just enough to cover bottom) Mix chicken, sour cream, onions, & cilantro. take one cooked tortilla and fill with cream mixture and a pinch of cheese. Roll and lay in pan. Repeat until sauce is gone. Top with remaining chili sauce and cheese.

Bake @ 350 degrees for 30 minutes.

Rolled Buttercream Fondant Icing

1 cup light corn syrup
1 cup shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
2 pounds confectioners' sugar

In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. (I used my Bosch and it was so fast!) Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator. (I mixed it all then separated into how much I thought I would need for each color and then colored it by kneading the color in by hand)

To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Navy Bean & Spinach Soup

4 cans Navy Beans

2 cans chicken broth

1/2 stick butter

1 bunch green onions, chopped

2 stalks celery, sliced

1 pkg. Frozen chopped Spinach

1 lb. Hillshire Farm Sausage, sliced or in chunks

Saute' onions & celery in butter until tender. Add sausage and cook for 5 min. Pour all ingredients into pot and bring to a boil. Turn down heat and simmer for 20-25 minutes. Add 1/2 tsp + 1/8 tsp salt. Makes (3) 2-quarts jars. Great for freezing! (Mnisa)

Bakers Challenge

Okay Girls!
We have all taken a holiday break.
But I know we all still are baking & Cooking still,
at least once a week.

I know Kris & Dave are cooking meals on Friday nights that are from different countries, so Juls, you will have to encourage her to post those, I know those will be amazing!!!!
And frankly, I want the tried recipe. =)
Julie, you and Mrs. Claus were the Martha's of the Northwest!
How bout' Martha of Idaho, Tami, With that amazing truck cake!
We want to know how to make one of those.
So let's all see if we could each post something this week!
Who's with me?
PS I am hosting a recipe swap at my home Thursday night, Theme:Soup
I will sample them all and let you kow my favorites after the Swap!