Spinach, Tomato and Cheese Tortellini

Salt and pepper
1 20-oz. package dried cheese tortellini
1 Tbsp. olive oil
2 cloves garlic, minced
1/2 tsp. red pepper flakes
1 cup sliced mushrooms
2 cups cherry tomatoes, halved
4 cupz lightly packed baby spinach (about 4 oz.)
1/4 cup low-sodium chicken broth

1.  Bring a large pot of salted water to a boil and cook tortellini for 10 minutes or as package lable directs.  Warm oil in a large skillet over medium-low heat.  Add garlic and red pepper and saute until fragrant, about 2 mintues.  Raise heat to medium, add mushrooms and cook, stirring until tender, about 4 mintues.  Add tomatoes and saute 2 mintues.  Pile spanch on top and cover.  Reduce heat to low and simmer until spinach has wilted, about 3 1/2 mintues.  Pour in broth, season with salt and pepper and stir to combine.

2.  Drain tortellini, add to skillet and stir gently to blend.  Serve in bowls.  Sprinkle with Parmesan, if desired.

Source:  All You magazine

This was ok.  Jeremy thought there wasn't enough sauce.  I think it's because I had to much tortellini and I didn't put in tomatoes or the red pepper.  I also used frozen instead of dried tortellini.

Chicken in Creamy Mushroom Sauce

I did this one previously but wanted to make a note on it.  Last time I had used canned mushrooms and wasn't that thrilled with it.  I made it again and this time I used fresh mushrooms.  It was so delicious!!  I loved it and it was so much better with fresh mushrooms.

No Bake Cookies

2 cups sugar
1/2 cup milk
1/2 cup margarine
4 tbsp cocoa
3 cups oatmeal
1/2 cup peanut butter
1 tsp vanilla

Mix sugar, margarine, milk and cocoa in saucepan.  Boil one minute.  Add oats, peanut butter, vanilla and salt.  Drop by spoonfuls on waxed paper or press in greased pan and cut into squares.

I love these cookies!!  My brother made these every Sunday night when we were growing up.  It's my go to recipe.

Southwest White Chicken Chili

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves, cut into cubes
4 tsp. chili powder
2 tsp. ground cumin
1 large onion, chopped
1 medium green pepper, chopped
1 can (10 3/4 oz.) cream of chicken soup
3/4 cup water
1 1/2 cups frozen whole kernel corn
2 cans (about 15 oz. each) white kidney beans (cannellini), rinsed and drained
2 tbsp. shredded cheddar cheese

1.  Heat oil in 4-quart saucepan over medium-high heat.  Add chicken, chili powder, cumin, oinion and pepper and cool until chicken is cooked though and vegetables are tender, stirring often.

2.  Stir soup, water, corn and beans in saucepan and heat to a boil.  Reduce heat to low.  Cover and cook 5 minutes, stirring occasionally.  Sprinkle with cheese.

I liked it but would rather not have the chicken in it.  One kid did not like the corn in it.  One kid commented, "I wasn't sure I'd like the corn but it is good."  Those were my thought also.  My husband said he actually didn't like the chicken in it.  I also forgot to put the cheese in it.

Creamy Key Lime Pie

8 oz extra creamy whipped topping
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice (bottled or fresh)
1 ready to use 9" pie shell

In a large bowl, combine the extra creamy shipped topping, sweetened condensed milk and lime juice.  Stir until well blended.  Immediately pour into pie shell.  Chill for 2 hours or overnight.  Garnish with additional extra creamy whipped topping and fresh lime slices if desired.

This was fast and easy to make.  Everybody liked it.

Roast Beef

1/2 cup oil
1/4 cup soy sauce
1/2 cup water
1/4 cup lemon juice
1/4 cup wine vinegar or brandy
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. season all
1 medium roast (frozen or thawed)

Put all ingredients in slow cooker.  Cook on high for 4 hours.  Then for 1 1/2 hours cook on low.  Every hour turn meat over to coat.  To cook overnight, cook on low and then 1 1/2 hours before turn up to high.

Gravy:
1 1/2 cups liquid from meat
2 cups water
2 Tbsp. beef bouillon
1/2 cup water mixed with 4 Tbsp. flour

Mix liquid, water and bouillon.  Add water/flour mixture, stirring constantly until thick.

This recipe was really good.  Everyone but one kid liked it.  It had a different taste than how we usually cook it so it was nice.  It was also nice because the outside of it was salty so you didn't have to salt it at all.  Instead of using wine vinegar or brandy I just used water.

Pumpkin Pancakes

1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. unsalted butter, divided
1 egg slightly beaten
1 cup buttermilk (or mix 1 Tbsp. lemon juice with enough milk to make a cup; let stand 5 minutes.)
1/3 cup canned pumpkin

1.  In a bowl, mix flour, sugar, baking powder, and baking soda.  Melt 1 Tbsp. butter.  Whisk in egg, buttermilk, pumpkin, and melted butter.

2.  Heat a nonstick skillet over medium-high heat.  Add 1 tsp. butter; swirl pan to coat.  Spoon 4 heaping Tbsp. of batter (1 Tbsp. per pancake) 2 inches apart into skillet.  Cook for 1 to 2 minutes or until pancakes have bubbles on top and are slightly dry around edges; turn.  Cook until golden on bottom, about 1 minute more.  If pancakes brown too quickly, reduce heat to medium.  Repeat with remaining batter and butter.  Serve warm with syrup and berries.  Makes 12 3-inch pancakes.

These were very good.  Both my children and I liked them.  Regular pancakes can get boring so it was nice having a different taste to them.

Bulk Pie Crusts

8 cups flour
1 Tbsp. salt
3 1/2 cups shortening

Mix these ingredients together in a large mixer (Bosch, Kitchen-Aid) with the whisk attachment until the shorening is well incorporated into the flour.  Change to dough hook or paddle and add:

2 eggs
1 cup cold water
2 Tbsp vinegar
2 Tbsp sugar (optional)

Mix until everything is just barely mixed well and the dough is moist.  Divide into 10 balls.  Use right away, refrigerate for several days, or freeze in freezer baggies for several months.  When ready to use frozen dough allow it to sit at room temperature until easy to handle.  About 15-20 minutes.

Yield: 10 single crusts

I did this by hand instead of a machine and it seemed to work good.  I haven't tried to make anything yet so I will let you know when I do!  I'm interested to see how it tastes because the pie dough I make doesn't call for eggs, vinegar or sugar.  I'm not sure I'm going to like the sugar in it.  I love eating raw pie dough and I wasn't sure I liked the taste.  I only got 7 balls.  I guess I made them to big.  I tend to have thicker pie crusts anyways.

Mexican Chicken Casserole

12 oz. boneless, skinless chicken breasts, but into bite-size pieces
1 tsp. taco seasoning
1 red or green bell pepper, seeded and chopped
1 1/2 cups prepared salsa
2 oz. cream cheese
1 15-oz. can black beans, drained and rinsed
1 tomato, chopped
2 6-inch whole-wheat tortillas
1/2 cup shredded Mexican cheese

1.  Preheat oven to 375.  Warm a large nonstick skillet over medium heat; mist with cooking spray.  Add chicken and taco seasoning and cook, stirring, for 2 minutes, stirring occasionally.  Stir in salsa; cook for 2 minutes.  Add cream cheese; cook stirring constantly, until melted and blended, about 2 minutes.  Stir in beans and tomato.

2.  Spoon 1/3 of chicken mixture into an 8-inch square baking dish.  Cover with 1 tortilla, then spoon in 1/2 of remaining chicken mixture and 1/2 of cheese.  Top with remaining tortilla and chicken mixture.

3.  Cover and bake until heated through, about 20 minutes.  Uncover and sprinkle with remaining cheese.  Bake, uncovered, until cheese has melted, about 5 minutes longer.

My husband loved this meal.  Yes!!  Of course kids didn't like it so much.  It was a little hot for them.  I thought it was okay.  I'm not a big fan of chicken.  I did not use whole-wheat tortillas either.

No Bake Cookies

2 Cups sugar
1/2 cup milk
3 cups oatmeal
1/2 cup peanut butter
1 tsp. vanilla
1/2 cup margarine
4 Tbsp. cocoa

Mix sugar, margarine, milk and cocoa in saucepan.  Boil one minute.  Add oats, peanut butter and vanilla.  Drop by spoonfuls on waxed paper or press in greased pan and cut into squares.

I love this recipe.  It's quick to make and tastes really good.

Cheesy Potatoes

1/2 cup butter, melted
1/4 tsp. pepper
1 tsp. salt
1/2 cup onion, chopped
2 lbs. frozen hash browns
1 can cream of chicken soup
2 cups sour cream
2 cups cheese, shredded
2 cups corn flakes, crushed
1/4 cup butter, melted

Mix all ingredients together except for corn flakes and butter.  Pour mixture into a 9X13 pan.  Top with corn flakes and drizzle with melted butter.  Bake at 350 for one hour.  (you can also put the mixture in a crock pot for 4 hours or until heated through).

This is also known as funeral potatoes.  I love it and my husband loves it.  The kids like it.  You can also make it by grating your own potatoes but I can never get it to work.  I was tired and not feeling good and forgot to put the cheese in.  I just grated it onto individual portions and mixed it in.

Irresistible Peanut Butter Cookies

3/4 cup Jif creamy peanut butter
1/2 cup crisco all-vegetable shortening
1 1/4 cups firmly packed brown sugar
3 Tbsp milk
1 Tbsp vanilla extract
1 large egg
 1 3/4 cups pillsbury best all purpose flour
3/4 tsp baking soda
3/4 tsp salt

1.  Heat oven to 375.  Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Add egg.  Beat just until blended.

2.  Combine flour, baking soda and salt.  Add to creamed mixture at low speed.  Mix just until blended.  Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheet.  Flatten slightly in a crisscross pattern with tines of fork.

3.  Bake one baking sheet at a time 7 to 8 minutes or until set and just beginning to brown.  Cool 2 minutes on baking sheet.  Remove cookies to cooling racks to cool completely.

I love this cookie recipe!!  The cookies are nice and soft.  I made this all the time for awhile.  I haven't in a long time but probably because i made them so much before.  It makes a lot so I like to use a small ice cream scoop and freeze the balls.

Italian Chicken

4 frozen chicken breasts
1 Tbsp Italian seasoning
1 can cream of chicken soup
1 8 oz. package cream cheese
1 4 oz. can mushrooms
1/2 tsp seasoning salt

Place the 4 frozen chicken breasts in crock pot.  Cover with salt, pepper, seasoning salt and Italian seasonings.  Cover and cook on low for 5-6 hours.  1/2 hour before serving mix 1/2 cup water, cream cheese and soup over medium heat until creamed.  Add mushrooms.  Pour over chicken let sit for 1/2 hour. (Do Not pour out the water that has accumulated in the crock pot.)

Server over rice or noodles.

My family and I love this meal.  I got this recipe in my first year of marriage from my ward Relief Society.

Sweet and Sour Meatballs

1 1/2 lbs hamburger
3/4 cup rolled oats
2 eggs
1/2 cup finely chopped onion
1/2 cup milk
2 tsp Worcestershire sauce
1/2 cup  brown sugar
1/4 cup vinegar
1 tsp prepared mustard
1/4 cup barbecue sauce

Combine egg, oats, hamburger, onion, milk and 1 tsp Worcestershire and mix well.  Form into meat balls. Place in 9 x 13.  Combine brown sugar, vinegar, mustard, barbecue sauce and remaining tsp Worcestershire.  Blend thoroughly.  Pour over meatballs.  Bake 350 for about 45 minutes.  (I double the sauce recipe.)  Serve with rice.

My family and I love this dish.  One of my cousins is getting married and for the bridal shower they want recipes so I thought I would put the ones I love on here also.

Peanut Butter Banana Bread

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 tsp. ground cinnamon

Batter:
1/2 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
1-1/4 cups sugar
2 eggs
1 cup mashed ripe bananas
1tsp. vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1-1/2 cups semisweet chocolate chips

In a small bowl, stir the flour, brown sugar, peanut butter and cinnamo0n until crumbly; set aside.

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and cinnamon; stir into creamed mixture just until moistened.

Divide half of the batter between two greased 8-in. x 4-in. loaf pans; sprinkle with half of the topping. Top with chocolate chips. Repeat layers of batter and topping.

Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

This recipe was really good! Sariah really loved it and ate a lot of it. The only thing I didn't like was I ended with the crumbs so it was really crummy and messy. I can't decide whether to make it again or not. But as I was typing it I thought maybe I will end with the batter next time.

Mediterranean-style Chicken

4 small boneless skinless chicken breast halves
1 can Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 TBSP Lemon Zest
1 cup finely shredded cheese

Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done. Remove chicken from skillet.

Add tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring often.

Return chicken to skillet; cook 1 min. or until hot. Top with cheese.

Serve over hot cooked rotini or penne pasta.

I put to much lemon zest in it so no one liked it. I don't think I really liked it overall though.

Whole-Wheat Pasta with White Beans and Spinach

Salt
1 lb. whole-wheat penne
2 Tbsp. olive oil
1/4 cup seasoned bread crumbs
2 cloves garlic, chopped
1 15-oz. can white beans, drained and rinsed
10 oz. baby spinach (about 5 cups)
1/2 cup low-sodium chicken broth

1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 10 minutes or as package directs.

2. Warm 1 Tbsp. oil in a small skillet over medium heat. Add bread crumb s and 1/4 tsp. salt and cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a small bowl.

3. Warm remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Stir in beans, spinach and broth and bring to a boil. Lower heat and simmer until spinach has wilted, 2 to 3 minutes.

4. Drain pasta, reserving 1/2 cup cooking water. Add pasta to sauce, stirring in reserved pasta cooking water 1 Tbsp. at a time, to reach desired consistency. Season with salt. Divide among 6 bowls and sprinkle each portion with bread crumbs.

I have made this dinner twice. The first time I put in double the salt so it was kind of hard to tell whether we liked it or not. The second time was better. I liked it and the amazing thing was the girls liked it and ate it. Bad thing was Jeremy didn't like it. He said well maybe I'd like it better without the bread crumbs. So I gave him some without and he said nope I just don't like it. Sigh. Oh well. I also did not use whole wheat pasta.

Dreamy Strawberry Cake

Ingredients

Cake:

1 package white cake mix
2 cups fresh strawberries, capped and mashed.
1/2 cup sugar
19 oz. cream cheese, softened
1 small box of strawberry jell-O (3 oz.)
4 eggs
3/4 cup vegetable oil

Icing:
8 oz. cream cheese, softened
2 tsp. vanilla
1/4 cup water
1 box powdered sugar (1 pound)
6-8 oz. milk chocolate chips
Additional whole strawberries for garnish

Directions Cake:
Mix cake ingredients and beat well.
Pre-heat oven to 350 degrees.
Cake can be baked in a bundt pan for 45 minutes or in three 9-inch round pans for 25 minutes.
Let cake cool for 30 minutes.
While cake is cooling, prepare icing. If you are in a hurry, just serve with whipped cream.

Directions Icing:
Mix cream cheese, vanilla, water, and sugar thoroughly.
Spread icing between round layers and over stacked cake layers/bundt cake.
In a small bowl, melt milk chocolate chips.
Drizzle over iced cake.
Dip fresh strawberries in the remaining chocolate and place on cake.
Refrigerate until ready to serve.

Sariah was playing on a Strawberry Shortcake website and printed out this recipe to make. I decided to give it a try. It was fun to make and it was good. It was really rich though so you just needed a little piece. The only problem I had was the chocolate didn't drizzle very well or go on the strawberries very well. I think the problem I had was I used semi-sweet chocolate. It was good but I probably won't make it again because it was so rich.

Chicken in Creamy Mushroom Sauce

4 boneless skinless checken breasts, thawed
6 tablespoons butter or margarine
1/2 pound mushrooms, sliced
1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 3/4 cups chicken broth
2 tablespoons half and half

In a large skillet, in 4 tablespoons hot butter over medium heat, brown chicken breasts on all sides. Set chicken aside. Add remaining 2 tablespoons butter to drippings in skillet. Reduce heat to medium and cook mushrooms about 5 mintues, until golden. Remove mushrooms with a slotted spoon and set aside. Stir four, salt and pepper into skillet drippings. Pour chicken broth and half and half gradually into skillet, stirring constantly, and cook until mixture is thickened Return chicken and mushrooms to skillet with sauce. Reduce heat to low, cover, and simmer 25 to 30 minutes, until breasts are cooked through and tender. Makes 4 servings.

I served this over rice and everyone liked it. I think the only thing I would do different is I used canned mushrooms. I am going to do fresh mushrooms next time.

Slow Cooker Chili

1 Reynolds slow cooker liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
cheese and sour cream (optional)

Line it. Place slow cooker liner snugly in slow cooker bowl and pull top of liner over rim of bowls.

Cook it. Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker liner. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on low for 6 to 7 hours or on high for 3 to 3 1/2 hours until heated through. Server directly from lined slow cooker.

Toss it. Cool slow cooker completely; remove liner and toss!

This is the first time I've ever used liners for my slow cooker. I loved using it! I also really liked this recipe and everyone else did also. The only thing I didn't like was the hamburger. I think maybe I'll put in less next time. I am not a fan of hamburger and Jeremy loves it!

Cinnamon Ripple Muffins

Cinnamon Ripple

1/2 cup packed light brown sugar
4 tablespoons butter, cut into small pieces
1/4 cup flour
2 teaspoons cinnamon

Muffin Batter

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Step 1
Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400 F and grease the bottoms only of 12 standard muffin cups.

Step 2
Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Step 3
Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. let the muffins cool in the pan on a wire rack or 5 to 10 minutes before removing them. makes 1 dozen.

This recipe was okay. I thought it was a lot of work. I don't get up early enough to make something that takes a little more work.

Marbled Chocolate Treats

8 1/2 Honey Maid Honey Grahams, broken in half (17 squares)
6 squares Baker's Semi-Sweet Baking Chocolate
1/2 cup creamy peanut butter
3 squares Baker's Premium White Baking Chocolate

Line 13x9-inch pan with foil with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.

Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1 1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.

Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect. Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator. makes 1 1/2 doz/ or 18 servings, 1 bar each.

The past couple of Christmas' Kara and I have gotten together to make cookies. I decided to try a new treat this past Christmas. I loved this recipe. It was so good!! It was also incredibly easy. The only down side is it is kind of expensive with the chocolate and the graham crackers. Does anybody else think graham crackers are really expensive? It's ridiculous!!

Philadelphia Chocolate-Vanilla Swirl Cheesecake

20 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1tsp. vanilla
1 cup Breakstone's or Knudsen Sour Cream
4 eggs
6 squares Baker's Semi-Sweet Chocolate, melted, cooled

1. Preheat oven to 325 F. Line a 13x9-inch baking pan w9ith foil, and let the ends extend over the sides of the pan.

2. Mix he cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.

3. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.

4. Remove 1 cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.

5. Top with spoonfuls of the remaining 1 cup plain batter.

6. Cut though the batters with a knife several times to make a swirled effect. Bake 40 min. or until center is almost set. Cool com,completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.

Makes 16 servings, 1 piece each

I made this recipe over Christmas. It was a very yummy rich dessert! Also I leaned that Jeremy loves cheesecake and almost ate the whole thing!! Funny the things you still learn about your spouse nine years later!

Double Peanut Butter and Milk Chocolate Chip Cookies

1/2 cup (1 stick) butter or margarine, softened
3/4 cup sugar
1/3 cup peanut butter
1 egg
1/2 tsp vanilla extract
1-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup milk chocolate chips
1 cup peanut butter chips

1. Heat oven to 350 degrees

2. Beat butter, sugar and peanut butter in medium bowl until creamy. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in milk chocolate chips and peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets.

3. Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. About 3 dozen cookies.

I loved this recipe! I haven't been able to make chocolate chip cookies that I like. It could just be my stupid gas oven! I also like my cookies soft not crunchy.

Classic Fried Rice

1 tbsp. vegetable oil
2 cups Minute White Rice, uncooked
2 eggs, lightly beaten
1 cup chicken broth
1 cup frozen stir fry vegetables, thawed
3 tbsp. Kikkoman Soy Sauce

Heat oil in a large skillet over medium heat. Add minute rice, brown slightly (about 3 minutes). Add eggs; scramble until cooked thoroughly.

Add broth, vegetables and kikkoman soy sauce to skillet; bring to a boil. Remove from heat. Let stand 5 minutes.

I loved this recipe! It was good and so easy to make! The only thing I didn't like was that I used brown rice instead of white. Brown rice is really chewy so I think it would taste a lot better with white.

Cranberry Punch

1 cup fresh cranberries
1 12-oz container frozen orange juice, defrosted
1 12-oz container frozen lemonade, defrosted
1 48 oz bottle cranberry juice cocktail, chilled
1 orange, thinly sliced
1 lemon, thinly sliced
1 25.4 oz bottle sparkling apple cider, or 750 ml bottle sparkling wince, chilled

1. Divide cranberries between 2 ice cube trays, fill with water and freeze.

2. In a large bowl, combine all juices and fruit. Chill for at least 6 hours or overnight.

3. Just before serving add cranberry ice cubes and cider or wine to punch; stir well. Transfer to a pitcher and serve right away.

I wanted to try some new recipes for Thanksgiving and this was one of them. It was okay. I was thinking it would be a lot better than it was. I didn't do the ice cubes which was a mistake. I didn't put the ice cubes in for the dinner. Later when I tried it with ice it was definitely a lot better. So use ice cubes!!