RED RICE

I am on a never ending search for good side dishes. This is one of my favorite "go to" recipes for seasoned rice. It is FULL of flavor and goes well with just about any choice of meat dish. It is especially handy for a potluck or buffet since it can easily be doubled/tripled and remains tasty at room temperature. We take this with us (already cooked) when we go camping, since it reheats nicely and really "rounds out" those campfire masterpieces Hubby grills. 1 cup raw white rice (not instant rice)
2 tablespoons canola oil
½ cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt
¼ teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + ½ cup
1 red bell pepper chopped
1 cup red kidney beans

Heat the canola oil, then add the raw rice, onion and spices. Saute this mixture until the onion is transparent and the rice is opaque. Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water and another ½ cup of water. Stir well and bring to a boil.

Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 20 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve. NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.

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PEANUT BUTTER CLOUD PIE

If you like peanut butter, this pie is a little taste of heaven on earth. It is super easy to make (even easier if you use a ready made Oreo crust). It is the perfect ending to any meal; it is not heavy at all and it is absolutely delicious frozen.

CHOCOLATE GRAHAM CRUST
1¼ cups chocolate graham cracker crumbs
¼ cup granulated sugar
¼ cup melted butter
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Mix ingredients and press into a 9" pie plate. Bake at 375 for 10 minutes then cool completely before filling.
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FILLING
8 ounces cream cheese (room temperature)
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream
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Beat the cream cheese and powdered sugar until well mixed; add the peanut butter and vanilla and beat on high until very well mixed and light in color.
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In a large bowl, beat the whipping cream until stiff peaks form. Gently spoon the peanut butter mixture into the whipped cream and gently fold the two together until well combined.
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Pour into baked and cooled pie shell. Chill for several hours or speed chill in the freezer for about 3 hours.

NOTE: Make sure your cream cheese is at room temperature for this recipe. If you don't have room temperature cream cheese, you can put it in the microwave for 10-13 seconds (take the wrapper off first).

NOTE: Everyone I have ever served this to has raved about it. I hope you give it a try. I think next time I make it for a potluck, I'm going to double (or triple) the recipe and make it in a big sheet pie.

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NOTE: I like to serve this after it has been in the freezer for 3 hours. If you leave it in the freezer overnight, take it out about 15 minutes before serving.

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CLASSIC APPLE CAKE

I have been making this apple cake for 25 years. I love how simple it is to make (it just takes a bowl & a wooden spoon) not to mention how delicious it is. It is one of those super moist cakes that gets even better on day two and is off the charts on day three!!!
4 cups peeled & diced Rome apples (dice = size of a shelled almond)
1½ cups of sugar
1 cup chopped pecans
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Mix the above ingredients, in a large mixing bowl and let them stand at room temperature for one hour (it will make extra juice which you will use in the batter).
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3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla extract
1 cup vegetable oil
2 eggs, lightly beaten
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Mix the wet ingredients together and gently stir the mixture into the apples with juice, add the dry ingredients and stir with wooden spoon just until everything is incorporated.
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Pour the batter into a greased and floured angel food pan. Bake at 350 for 1 hour 15 minutes, remove from pan immediately.

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EASY ENCHILADA CASSEROLE

This is a great comfort food classic that I turned into an easy, quick fix casserole. You can easily double or triple the ingredients for a big crowd. The flavors are great and it reheats extremely well.

MEAT FILLING
1 pound lean ground beef
1 teaspoon salt
1 tablespoon dry onion flakes
3 teaspoons chili powder
1 teaspoon ground cumin
½ cup water
Brown the ground beef and drain. Return to pan and add everything else, stir well and let this simmer for about 10 minutes.
After simmering for 10 minutes, add one half can of refried beans and a 4 ounce can of mild green chilies (I use Ortega brand), stir well and set aside.
ENCHILADA SAUCE
(1) 6 ounce can tomato paste
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 cups water

Mix well and simmer for about 15 minutes...set aside

ASSEMBLY

In a greased 9 x 13 pan, place two layers of soft corn tortillas; cover with a little of the enchilada sauce. Space large spoons of the meat filling 2" apart on top of the sauce, and sprinkle with a little cheese like this:Top with TWO more thickness' of soft corn tortillas that have been cut into diamonds, like this: Ladle some more sauce over the soft tortilla diamonds, then repeat with the meat and cheese. Bake in a preheated 350 oven for about 35 minutes. You can make this early in the day and then just pop it into the oven at dinner time. If you do that, add about 10 minutes to the baking time.

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