Marvelous Recipes

We love the exciting flavor of Mexican foods and this delightful rice is one of our favorites!

1 cup long-grain white rice
1 tablespoon vegetable oil
1-1/2 cups chicken broth
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 fresh jalapeño pepper, chopped
1 medium tomato, seeded, chopped
1 tablespoon chicken bouillon granules
Salt & Pepper to taste
1/2 teaspoon ground cumin
1/2 cup fresh chopped cilantro
1 garlic clove, minced

In a medium heavy saucepan, cook the rice in the oil over medium heat for about 3 minutes. Add the chicken broth and bring to a boil.

Stir in the remaining ingredients. Bring to a boil; cover and reduce the heat to low. Cook covered for 20 minutes or until the rice is fluffy and the liquid is absorbed. Makes 4 servings.

Emily

A wonderfully yummy side dish that goes great with practically any meat entrée! If your family likes onions, they are sure to enjoy this delicious casserole.

1/2 cup butter
6 to 8 medium Vidalia (or other sweet) onions, sliced, separated into rings (about 12 cups)
2 cups butter flavor crackers (I used Ritz)
1 cup grated Parmesan cheese
2 cups shredded Colby Monterey Jack or cheddar cheese

Melt the butter in a large skillet over medium heat. Add the onion rings and sauté until tender.

Place 1/2 the onions in a 2-quart baking dish; sprinkle 1 cup of the crackers, 1/2 cup of the Parmesan cheese and 1 cup of the shredded cheese. Repeat the layers.

Bake, uncovered, at 325 degrees F. for 20 minutes or until golden brown. Makes 8 servings.

This post is linked to Dining with Debbie & Tempt My Tummy Tuesday. Be sure to check out all the great recipes!

Emily

Everybody loves mac & cheese and this recipe is especially good! At least my family thinks so! Try it tonight and watch how fast it disappears from your dinner table!

1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup milk
1/4 teaspoon black pepper (or to taste)
1/2 cup shredded cheddar cheese
1-1/2 cups rotini pasta, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted

1. Stir the soup, milk, pepper, cheddar cheese and pasta in a 1-1/2-quart baking dish.

2. Mix the bread crumbs and melted butter in a small bowl; sprinkle over the pasta mixture.

3. Bake at 400 degrees F. for 20 minutes or until hot and bubbly. Makes 5 servings.

Emily

This creamy pasta and cheese dish is always welcome at my dinner table! It goes well with just about any entrée you choose to serve!

3 cups Radiatore (or your favorite shape) pasta
1 (1 pound) jar Double Cheddar Cheese sauce ( I use Ragu brand)
1/4 cup milk
4 ounces processed cheese spread (Velveeta), cubed
1/2 teaspoon ground black pepper

1. In a 3-quart saucepan, cook the pasta according to the package directions; drain and return to the saucepan.

2. Stir in the Double Cheddar Cheese sauce, milk, Velveeta and pepper; simmer, stirring often, until hot and bubbly and cheese is melted. Remove from heat and serve. Makes 6 to 8 servings.

This goes great with Spicy Taco Meatloaf!

Emily

Smooth, creamy and delicious, this easy-to-make mashed potato side goes great with any meat main dish!

2 cups water
3 tablespoons butter or margarine
3/4 cup milk
1 (10-3/4 oz) can condensed cheddar cheese soup
1/3 cup sour cream
1 teaspoon minced onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup French-fried onions*

1. In a 2-quart saucepan over high heat, bring water and butter or margarine to a boil; remove from the heat. Stir in the milk; slowly stir in the potato flakes or buds.

2. Add the soup, sour cream, minced onion, salt and pepper to the potato mixture; stir to blend. Transfer mixture to a 1-1/2-quart casserole. Sprinkle with the French-fried onions.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and onions are golden brown.

* You may omit the French-fried onions, if desired.

Emily

A delicious broccoli and rice combination that makes a great side or add cooked chicken, turkey or ham for a complete meal-in-one.

1-1/2 cups water
1/2 cup butter or margarine
1 tablespoon dry minced onion flakes
2 cups uncooked instant rice
1 (16 oz) package frozen chopped broccoli, thawed
1 (10.5 oz) can condensed cream of mushroom soup
1 (10-3/4 oz) can cheddar cheese soup
1 cup French-fried onions, (optional)

1. In a large saucepan, bring water, butter and onion to a boil. Stir in the rice; remove from the heat and let stand 5 minutes or until the water is absorbed.

2. Add the broccoli, cream of mushroom soup and cheddar cheese soup ; stir to blend.

3. Transfer mixture to a greased 11×7-inch baking dish. Bake, uncovered for 30 to 35 minutes or until hot and bubbly. Sprinkle with French-fried onions, (if using); bake an additional 5 minutes. Makes 8 servings.

Emily

I discovered this recipe in an old church cookbook and decided to try it. It was different from my usual baked beans but very good!

1 (15.5 oz) can chili hot beans
1 (16 oz) can pork and beans
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup honey
1/2 cup brown sugar
1 tablespoon prepared mustard
1/4 cup tomato ketchup
4 slices bacon, cooked crisp and crumbled

Combine all of the ingredients in a 1-1/2 quart casserole; blend well. Bake, uncovered, at 300 degrees F for 1 hour.

Emily

My best friend Judi shared this recipe with me and it has become a family favorite.

1 (32 oz) package frozen hash brown potatoes, thawed
2 cups shredded cheddar cheese
1 (10.5 oz) can condensed cream of celery soup
1 (16 oz) carton sour cream
1/2 cup chopped onion
1/2 cup melted butter or margarine
1-1/4 teaspoons salt
1/2 teaspoon pepper

1. Arrange the thawed hash brown potatoes in bottom of a 13×9-inch baking dish sprayed with cooking spray. Sprinkle the cheddar cheese over the potatoes.

2. In a medium bowl, combine the remaining ingredients; stir into the potato mixture.

3. Bake at 350 degrees F for 1 hour or until hot and bubbly. Makes 8 servings.

Emily