Lemon Rice

(Brooke's FAVORITE side dish!) 

  3 c. water or chicken broth
1 1/2 c. long grain white or basmati rice, rinsed until the water runs clear
Pinch of salt
6 Tbsp (3/4 stick) unsalted butter
1 clove garlic, peeled
Juice and grated zest of 1 lemon
2 Tbsp. minced fresh flat-leaf parsley

Bring the water to a boil in a large heavy saucepan.  Add the rice, salt, and 1 Tablespoon of the butter and place the clove of garlic on top.  Reduce the heat to the lowest setting.  Cover tightly and simmer until all the liquid is absorbed, 20-25 minutes.

Remove from the heat and let stand for 10 minutes, covered.  Stir in the remaining 5 tablespoons of butter, the lemon juice and zest, and parsley.  Serve immediately.

Crock Pot Chocolate Peanut Butter Pudding Cake

1 c. flour
2 Tbsp. unsweetened cocoa powder
1/2 c. sugar
1 1/2 tsp. baking powder
pinch of salt
1/2 c. whole milk OR chocolate milk
2 Tbsp. canola, peanut, or walnut oil
1 Tbsp. vanilla extract
1/2 c. smooth or chunky peanut butter
1/2 c. semi-sweet chocolate chips

 TOPPING:
3 Tbsp. unsweetened cocoa powder
3/4 c. sugar
1 1/2 c. boiling water

 Vanilla ice cream for serving (a must!)

Coat slow cooker with non-stick cooking spray. (If you use a crockpot liner, spray the liner.) In a medium-size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir until well blended; continue stirring in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter (warm it in the microwave if thick and sticky); the batter will be thick. Stir in the chocolate chips. Spread evenly in the slow cooker.

 To make the topping, in another medium-size bowl, combine the cocoa and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; do not stir. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 1/4 hours. Turn off the cooker and let stand, covered, for at least 30 minutes before serving. Serve with vanilla ice cream.

Mexican Pizza

1/2 lb. ground beef or ground turkey
1/2 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
1 1/2 tsp. chili powder
2 Tbsp. water
8 small (6-inch diameter) flour tortillas
1 c. Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 c. diced tomato
2/3 c. mild picante salsa
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1/4 c. chopped green onion
1/4 c. sliced black olives (I don't use these)

Brown meat; drain.  Add salt, onion powder, paprika, chili powder, and water; let mixture simmer over medium heat for about 10 minutes.  Stir often.  Set aside.  Heat oil in a frying pan over medium-high heat.  If oil begins to smoke, it is too hot.  When oil is hot, fry eat tortilla for about 30-45 seconds per side and set aside on paper towels.  When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil.  Heat up refried beans in a small pan over the stove or in the microwave.  Preheat the oven to 400.  When meat and tortillas are done, stack each pizza by first spreading about 1/3 c. refried beans on face of one tortilla.  Next spread 1/4 to 1/3 cup of meat, then another tortilla.  Coat pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top.  Next divide up the cheese, onions, and olives, stacking in that order.  Place pizzas in hot oven for 8-12 minutes or until cheese on top is melted.