Spanish Rice

Spanish Rice

- 2 Tbs. Oil
- 2 Tbs. chopped onion (I often use dehydrated onion)
- 1/2 T. minced jalapeno (I seldom have a jalapeno on hand.  I use about 1/2 tsp. cumin and 1/8 -1/4 tsp. ground red pepper instead. A little less than 1/4 is great for my family)
- 2 cloves minced garlic

-1/2 tsp. salt
- 2 cups long gain white rice
- 1 can (8 oz) tomato sauce
- 3 1/4 cups water (only use 3 cups if you are using the pressure cooker method)


Stovetop: Heat oil in pan.  Add onion, jalapeno, salt, and minced garlic.  Add in the rice.  Sauté until the rice just starts to brown.  Add tomato sauce and water.  Bring to a boil, cover, reduce heat and simmer for 20 minutes.  Fluff with a fork and serve.

Pressure Cooker:  Using the sauté feature, sauté the onion, garlic, jalapeno, and rice for 4-5 minutes.  Turn sauté off and add water.  Add in the tomato sauce and the rice.  Stir well and then set on high pressure for 10 minutes.  Let the pressure release on its own, or for at least 10 minutes. 

Pinto Beans in the Instant Pot

These can be used as refried beans too!

Pinto Beans in the Instant Pot

2 cups dried pinto beans (about 1 lb)
2 cloves minced garlic
2 Tbs. dehydrated onions
1/2 Tbs. cumin
1/2 tsp. chili powder
1/4 tsp. pepper
6 cups water
2 tsp. salt
3 tbs. chopped cilantro
1/8 tsp. red pepper (ground)

Put everything in the instant pot and turn on to high pressure for 30 minutes.  Allow a natural pressure release. 

If you want to make refried beans out of them, drain most of the liquid (reserving some) and put in the blender.  Add liquid to your desired thickness/texture. 

NOTE: If you want to soak the beans first, go right ahead.  It is not necessary, but it is believed that doing so can reduce the amount of flatulence you experience when your body digests the beans.  I always do a quick soak.  Simply bring the beans to a boil in water on the stovetop (faster than the instant pot in my opinion).  Let them boil 5 minutes, and then rinse the beans.  This does, however, take away a little of the flavor.

Winter Squash in the Pressure Cooker

 

Squash

Butter

Brown sugar

 

 

Cut the squash into pieces that are about 4"x4".  Add 1 cup water (for 6 quart pots) or 1 1/2 cups water (for 8 quart pots) and set the squash pieces on top of the trivet or a steaming rack.  Set the pressure cooker on high for 11 minutes.  Quick release after the time is up. 

 

Spread with butter and brown sugar on top while still warm. 

 

Note: The squash used in the picture is a banana squash.

Seasoned Brown Rice (pressure cooker)

Seasoned Brown Rice

2 c. brown rice
2 1/2 c. hot water
2 Tbs. butter (divided)
2 tsp. dried basil
3 tsp. chicken bouillon , or 3 cubes
1 tsp. onion powder
1/4 tsp garlic powder (generous 1/4)
1/4 tsp. salt
1/8 tsp. oregano

Press saute button on the pressure cooker.  After it is hot, add 1 tbs. butter and the rice. Saute the rice for about 4-5 minutes.  Add the water, 1 tbs. butter, and the spices.  Pressure cook on high 15 minutes.  Let the pressure release naturally.  

The Best Baked Beans

This is from my sister Bobbi.  Sometimes I don't add the hamburger to make it cheaper :).

1 can Bush's baked beans (28 oz.)
1 can dark kidney beans (drained_
1 can butter beans (drained)
1 c. ketchup
1 c. brown sugar
1 Tbs. liquid smoke
2 Tbs. vinegar
1 lb. browned hamburger
1 large onion (chopped)
1 lb. bacon

Sauté onions and bacon together.  Mix all other ingredients  together in a crockpot and let simmer about 3-4 hours. 

Spinach Salad with Poppy Seed Dressing

Spinach Salad (from Bobbi)

1 head lettuce
1 bunch spinach
3/4 lb. Swiss cheese
1 red onion (medium)
3/4 lb. sliced mushrooms
1/2 lb. bacon, cooked & chopped
1 large can mandarin oranges (drained)
1/2 c. sugared almonds

Mix lettuce, spinach, cheese, onion, and mushrooms together.  Add the bacon and oranges on top, and add dressing and almonds  just before serving.

Sugared Almonds:

1/2 c. slivered almonds
3 Tb. sugar
1/4 c. butter

Melt butter and sugar.  Add nuts. stir until nut are coated.  Arrange on cookie sheet and bake at 300 degrees for 20 minutes, stirring every 5 minutes.

Poppy Seed Dressing:
3/4 Tbs. poppy seeds
1/3 c. white vinegar
3/4 c. oil
1/3 c. sugar
1/4 c. onion (chopped)
3/4 tsp salt
2 Tbs. prepared mustard

Put all ingredients in a mixer to blend.

Potato Wedges

This recipe is from a Facebook feed from "Tasty". For the original link, click here.

Potato Wedges

-3 large potatoes, cut into eight wedges

-3 Tbs. olive oil

-salt to taste

-2 tsp each of paprika, Italian seasoning, and garlic powder.

-1/2 c. Parmesan

Coat potatoes with oil in a large bowl.  Mix together the seasonings, and then sprinkle over top the wedges and mix well.  Sprinkle on the parmesan. 

Place on Tin foiled cookie sheet. Bake 400 degrees 30-40 minutes.

Cut each potato into 8 wedges.

Place in a bowl and coat them with oil.

Sprinkle all the seasoning over top and coat them evenly.

Arrange onto a cookie sheet that is lined with foil  Sprinkle on  the Parmesan cheese.  

Bake!

1 Hour Dinner Rolls

My new favorite roll when I'm in a hurry!  This is an excellent recipe.

1 c. warm water

2 Tbs. yeast

1/4 c. sugar

1/3 c. oil

1 tsp. salt

1 egg

3 1/3 c. flour

Add warm water to a stand-up mixer.  Sprinkle yeast over top, and the sprinkle the sugar over top of that.  Mix it around briefly so that the yeast all gets wet.  Add oil, salt, egg, and 2 cups of the flour.  Mix until smooth, then slowly add the rest of the flour until a soft dough forms.  Knead at least 5 minutes.  Shape and place on a greased cookie sheet.  Let rise in a slightly warm oven until almost double in size.  Take them out of the oven, and heat the oven to 375.  When preheated, bake 10-12 min.

Note:

I have a double oven, so I proof the rolls in one oven and then bake in the other oven.  If you have a single oven, turn it to the lowest possible temperature (100 degrees is ideal, but most ovens only go as low as 170).  Let the oven heat just a little and then turn it off.  Add the pan of dough and let the rolls rise about 20 minutes.  Remove from the oven, and then turn the oven on to 375 to preheat for the rolls.    

Feather-Light Overnight Rolls

This is the best recipe to make if you don't have a stand-up mixer like a Bosch or a Kitchen Aid because it doesn't need to be kneaded!  The rolls are super light and fluffy; the best I've had.  I have also frozen the rolls prior to rising and baking and that works pretty good too.  FYI: this is a huge recipe!  It makes 6 dozen rolls.  So if you don't have a lot of cookie sheets and cooling racks, then I'd definitely half the recipe.

Feather-Light Overnight Rolls:

1 c. water

1 c. butter (2 sticks)

3/4 c. sugar

2 tsp. salt

1 c. cold water

2 tbs. yeast

1/2 c. warm water 

4 eggs, beaten

7 1/2 c. flour

In a large saucepan bring 1 cup water to a boil.  Add the 1 cup butter, sugar, and salt.  Remove from heat.  Add the 1 cup cold water.  Separately, dissolve 2 tbs. yeast in 1/2 c. warm water.  When the first mixture is lukewarm, add yeast mixture and beaten eggs.  Stir briefly.  Add flour and stir together.  THIS WILL BE A REALLY WET DOUGH!  Resist the urge to add more flour.  Cover the pan with a lid and refrigerate overnight.

Divide dough into six equal parts.  Lightly flour surface and roll out each portion into a large circle about 1/2" thick and 12" in diameter. Spread melted butter over the dough.  Cut the dough into 12 wedges with a pizza cutter by first cutting the dough into 4 pie pieces and then cutting each 1/4 into 3 more pie pieces.  Roll up each pie piece starting with the wide end to form a crescent roll.  Tuck the end underneath the roll and place on a greased cookie sheet. 

Let rise about 3-4 hours (like while you are gone to church is the perfect time, especially because there are not little bodies around to get into them while they raise).  Bake at 400 degrees about 8-10 minutes.  

Note: These rolls will rise a lot!  So don't cut out the initial roll very big or you'll have footballs for rolls by the time you are done.  Also, I have made these plenty of times when I only put the dough in the fridge for an hour instead of overnight.  That works too.

 Roll each portion into a circle about 12" in diameter.

Next, cut the circle into 12 equal pieces by first cutting the circle into 4 and then cutting each quarter into three pieces.
Roll up each piece starting with the fat side and then place them onto a greased cookie sheet with the "tail" tucked underneath.  This forms a crescent shaped roll as seen in the pic below.
 Cover and let rise about 4 hours or so depending on how warm your house is.  The picture below is of them risen.  Bake at 400 about 7-10 minutes.  Watch them closely.

Great Macaroni Salad

I never liked macaroni salad UNTIL I was pregnant with my 4th child.  My mother-in-law made it, and I think I was super hungry, and I've loved it ever sine.  

Great Macaroni Salad:

dressing:
1 c. mayo
1/4 c. vinegar
2/3 c. sugar (I always prefer just to use 1/3 c.)
1 tsp. mustard (more if you like mustard; I hate it)
1 1/2 tsp salt
1/2 tsp. pepper


Cook 1 (16 oz) bag of elbow macaroni until tender. Drain it, and cool it completely.  Meanwhile while the pasta is cooking.  Mix up the dressing.  Make sure the sugar gets dissolved 100% before using it.

Basic Ingredients: cherry tomatoes or cut tomatoes, green peppers, cubed cheese, celery, cucumbers, pickles, olives.

Toss it all together and refrigerate until ready to serve.  You may not want to use all of the dressing depending on personal preference.  If you are putting cheese cubes in, don't add them until just before serving. 

Tips:
*Yes, it really does take that much salt and pepper.
*Other people make like it with more mustard.
*If the salad can chill 30 minutes before serving it's better.
*If I have celery seed on hand I will add just a little of that.
*I like the small elbow macaroni best.

Breadsticks or Pizza Dough

Bread Stick and Pizza Dough
1 1/2 c. hot water

1 Tbs. yeast

2 Tbs. sugar

1 tsp. salt

3 1/2 c. flour

Add water to mixer and sprinkle yeast and sugar over top.  Add in the salt and 2 cups of the flour.  Mix until smooth.  Add remainder 1 1/2 c. flour.  Knead 5-10 minutes.  Roll into a rectangle about 1/2" thick.  Cut into strips about 1" wide.  Poor melted butter onto a cookie sheet.  Dip each strip in the melted butter, bring the two ends together, and twist to make a pretty breadstick.  Place somewhat close together on cookie sheet.  Sprinkle with garlic salt and parmesan cheese.  The dry powder Parmesan works fine, though if you ever get the chance real parmesan is even better.  My favorite garlic salt is Lawry's that has parsley mixed with it, but any will do.

Let rise for a minimum of 15 minutes.  Bake at 400 degrees for 15 minutes.

Pizza Dough:

Roll out and place the toppings on the dough.  Pierce a few times with a fork to prevent large bubbles. Cook at 400 about 25 minutes or until the crust is brown.  

Cinnamon Sticks:

These are soooooo good!  Make as directed above only sprinkle generously with cinnamon and sugar.  Serve with your favorite frosting/glaze.  Or try the one below:

Frosting:

2-3 Tbs. soft butter

2 Tbs. warm milk

1/2-1 tsp. vanilla

**Mix all together and then add enough powdered sugar until you get your desired consistency.