Stick of Butter Onion Rice

INGREDIENTS

1 cup uncooked long grain white rice NOT instant
10 oz can of condensed French Onion Soup
10 oz can of condensed Beef Broth
1 stick butter (1/2 cup) sliced thinly

INSTRUCTIONS
Preheat oven to 425 degrees.
In an 8x8 inch baking dish combine rice, soup and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Remove foil and bake 30 minutes more.

Beef and Bean Wet Burritos

Ingredients
1 lb ground beef
1/2 cup chopped onion
1 packet taco seasoning or the below:
     1 teaspoon minced garlic
     1/2 teaspoon cumin
     1/4 teaspoon salt
     1/4 teaspoon pepper
4.5 oz can diced green chile peppers
16 oz can refried beans
2 -10 oz can enchilada sauce
15 oz can no-bean chili (Hormel)
6 flour burrito size tortillas (12 inch)
2 cups shredded Mexican blend cheese


Preheat the oven to 400 degrees F (200 C).
Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion is translucent. Click for a medium skillet.
Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
Place a burrito sized tortilla on a plate and place about a 1/2 cup of the ground beef mixture onto the center. I divide the beef mixture into six equal portions.Top with a little cheese and lettuce. You can substitute or add other veggies as well.
Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) and place seam side down in greased 9 x 13 oven safe dish. Click for a 9 x 13 baking dish.
Pour the entire saucepan of the sauce over the top.
Cover the top with cheese.
Bake in the preheated oven for 20 minutes until burritos are heated through and cheese is melted. Top with more lettuce, tomato, sour cream and dried chives.
Notes
If your cooking for two, you can freeze the leftovers.
To reheat - allow to thaw completely first then preheat your oven to 400 degrees F (200 C) and bake for 20 - 25 minutes until heated through.

Herb Roasted Pork Tenderloin and Creamy Garlic and Herb Wine Sauce

INGREDIENTS
2 cloves garlic
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
freshly cracked black pepper
1/2 tsp salt
2 Tbsp olive oil
1.33 lbs. pork tenderloin (I use the Publix Pork tenderloins, they come two per pack; then I double the above ingredients)

INSTRUCTIONS
Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.


Creamy Herb and Wine Sauce:
2 tablespoons butter
2 cloves garlic minced
1 tbsp flour
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon Italian seasoning


In a skillet add butter, flour and minced garlic and cook for 1-2 minutes on medium heat. Then add wine, broth and cream and italian seasoning. Cook until slightly thickened.

Crockpot Apple Butter

Ingredients:
1- 16 ounce jar unsweetened apple sauce
5 - lbs granny smith or golden delicious apples, diced
2 - cups sugar
1 - cup brown sugar
1/2 - cup apple  juice or apple cider
2 - teaspoons cinnamon
1/2  - teaspoons cloves
1/2 - teaspoon allspice
2  1/2 - teaspoons vanilla

Directions:
Peel and cut apples into small pieces. Place all ingredients except the vanilla into the crock pot and stir.

Cook covered on low heat overnight or for at least 8 - 10 hours.

In the morning remove cover, stir and taste. Add more spices or sugar if desired.

Remove the lid and use an immersion blender to puree the apple mixture until smooth.

Add the vanilla, stir  and cook uncovered an additional 2 hours or until some of the liquid is gone and the apple butter has cooked down.

Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter.

Pour into jars and refrigerate or pour into hot sterilized jars and process in a hot water bath.

Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil.

Serve over hot biscuits, toast, scones

Fajita Marinade

Ingredients **Like Campeche Bay**

·      1 lb skirt steak
·      1/3 cup lime juice
·      1/4 cup pineapple juice
·      ¼ to ½ cup low sodium soy sauce
·      1 clove garlic, minced
·      1 tsp ground cumin
·      1 tsp paprika
·      1/2 tsp or more crushed red pepper flakes
·      1 tsp sea salt
·      1/2 tsp ground black pepper
·      ·      2 small bottle of Merlot (out of a 4pk) or 1 1/2 cups Red Wine

Mix all ingredients together and marinate steak for 6 to 12 hours.

Chili's Queso Dip

From: https://www.the-girl-who-ate-everything.com/chilis-queso-dip/

Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Yield 12 servings

Ingredients
16 oz . Velveeta Cheese
1 cup milk (or half and half for an even creamier version)
1/2 teaspoon ground cayenne pepper
2 teaspoons paprika
1 teaspoon salt
1 (15-oz) can no-bean chili (like Hormel)
3 teaspoons chili powder
2 teaspoons cumin
1 tablespoon lime juice
tortilla chips, for serving
Instructions
Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.
Stir together and keep on low until ready to serve. Serve with tortilla chips. Enjoy!

Mud Pie

Recipe from : https://www.thefreshcooky.com/mud-pie-ice-cream-cake/

Prep Time
30 minutes
Freeze Time
8 hours
Total Time
8 hours 30 minutes
Yield: 8-16 servings

Ingredients
1 package creme filled sandwich cookies (I used Back to Nature Chocolate Creme Cookies, or use Oreos, Newman O's, etc.)
1/4 cup (1/2 stick) melted butter, slightly cooled
3-1/2 gallons of Vanilla, Coffee and Chocolate Ice Cream (or your favorite flavors, see variations below)
1 jar hot fudge sauce (try and buy without High Fructose Corn Syrup) or make my Chewy Hot Fudge
1 recipe "magic shell" or purchase Magic Shell Fudge
1 bag mini Reese's Peanut Butter Cups, chopped (optional)
1 recipe chocolate ganache (optional)
Ganache Ingredients
2/3 cup semisweet chocolate chips
2/3 cup milk chocolate chips (or all semisweet works well too)
1 cup whipping cream
2 Tablespoons butter
1 teaspoon vanilla extract
Pinch of salt

Instructions
COOKIE CRUST AND CRUMBLIES
Place the entire package of cookies in the base of a food processor* (or a handful at a time if you have a smaller food processor) and pulse until the cookies are coarse crumbs. Melt 1/2 of a stick (1/4 cup) of butter; pour into food processor while on low/pulse until butter is incorporated. Remove 1-2 tablespoons and set all aside.
ASSEMBLING MUD PIE
First, grab a sturdy freezer and heat friendly bowl, like these traditional clear glass Pyrex bowls, so you can see your layering. Size is your preference, use between 1.5 liter - 2.5 liter bowls.
Making an ice cream cake or mud pie is more art than recipe, it's simply taking your favorite ice creams, toppings, cookies and fillings and making it your own!
Using an ice cream spade (a spatula will work just fine too) scoop about 1-2 inch layers of ice cream and place in the bottom of the bowl. Press using the back of the spade or a large spoon to smooth out completely, or use some parchment or plastic wrap and press down until even. Spoon on a layer of fudge topping over the ice cream. If you need to warm it to pour easier, warm slightly so you don't completely melt your ice cream. FREEZE for 30-60 minutes!
Remove from freezer for your next round of ice cream and toppings. If desired, chop some Reese's Peanut Butter Cups, Chocolate Sandwich Cookies or your favorite candy and place on top of first layer, pressing in slightly. If desired, spoon on some of the cookie crumb crust (be sure to leave plenty for the actual crust) and press into the nooks and crannies filling in any holes and cracks.
NOTE | My son said he liked the "crumbly" cookie parts the best, on one of the cakes I added a second layer of the cookie crumbs to the middle of the cake and omitted the ganache. Scoop and press on your next layer of ice cream and repeat with fudge layer; return to freezer for 1 hour. Or replace a fudge layer with a ganache layer (instructions below). I like to use 2-3 different ice creams in my ice cream cakes, appeals to most. After cookie crust and/or ganache layers are firm to the touch from freezing, add your final layer of ice cream. Smooth and refreeze for 30 minutes.
Finally, pack on your cookie crumb crust and smooth down firmly using parchment paper or plastic wrap. Keep covered and freeze overnight preferably, or at least 4-6 hours.
Ganache
If making the ganache now is a great time to make it and add to your cake. In a microwave proof bowl pour in your chocolate chips and whipping cream and heat in 30-40 second bursts, stirring well in between. It melts faster than you think and will continue to melt.  Do not overheat, it will burn and ruin your ganache. It might be overkill to do both a layer of cookie crumbs AND ganache, but who am I to tell you what to do!
Once smooth, toss in your butter and stir until blended and smooth. Mix in your vanilla and a pinch of salt. Allow to  cool for 10-15 minutes then spoon over frozen ice cream layer, smoothing to edges and return to fridge for 30 minutes to 1 hour.
HOW TO UNMOLD THE ICE CREAM CAKE
Grab a plate or platter that will fit your Mud Pie creation! Have ready.
Using a small knife, slide around the edge of the cookie crust.
Fill a sink or much larger bowl with hot tap water. Carefully lower the bowl into the water, dip until just before the rim (careful, you don't want to water log your cookie crust). Hold for about a minute.
TIP | If holding the frozen glass bowl is to chilly or the water is to hot, put on some dishwashing gloves; extra points for cute gloves!
Place platter upside down on top of bowl; flip holding both the bowl and the plate until bowl is sitting on the plate. You may want to angle the bowl slightly and insert a knife on one edge, gently encouraging the cake to come forth! If it's being stubborn hold in the hot water for another 30 seconds and try again.
Once plated, return to freezer for 30 minutes or more, then if desired before serving, spoon on more fudge sauce, sprinkle with tablespoon of reserved cookie crumbs and/or drizzle with Magic Shell. Remove ice cream cake from freezer 10 minutes prior to serving. Slice into desired size slices, running a long knife under hot tap water or setting in a glass to heat up helps cut the cake easier and leaves a smoother finish. Serve IMMEDIATELY. Freeze leftovers.
GARNISH IDEAS
Drizzle a little more fudge or topping of choice over top, including magic shell.
Add crushed cookies chunks or chopped Reese's Peanut Butter cups
A dollop of whipped cream
PHEW! It sounds so much harder than it is, it's seriously one of the easiest, no fuss desserts I make and I ALWAYS have people request the "recipe" from me! It's so worth the time in between layers for this work of art!
Flavor Combination Ideas

Mint Chip Ice Cream Cake | Mint Chocolate Chip, Chocolate, Vanilla Ice Creams - Mint Chocolate Sandwich Cookie Crust - Fudge and use extra cookies in middle (whole, uncrushed) layers.
Thanksgiving Ice Cream Cake | Pumpkin - Vanilla - Pumpkin Ice Creams - Gingersnap or Spice Cookie Crust - Caramel toppings
Mountain Man Ice Cream Cake | Moose Tracks, Chocolate, Vanilla Ice Creams - Chocolate Cookie Crust, Fudge AND Caramel toppings
Christmas Ice Cream Cake | Egg Nog & Vanilla Ice Cream - Blonde OR Chocolate Sandwich Cookie Crust - Caramel or Fudge Toppings
Birthday Cake Ice Cream Cake | Birthday Cake, Vanilla & Chocolate ice creams - Fudge and/or Caramel toppings, rainbow jimmies layer with blonde or chocolate sandwich cookie crust.
Christmas Peppermint Ice Cream Cake | Peppermint, Vanilla and if desired White Chocolate Ice Creams- Layered with Crushed peppermints (candy canes) and white chocolate chips with chocolate crushed cookies layer and chocolate cookie crust.
Notes
No food processor? No problem, working in several batches, place your cookies in a heavy duty plastic ziplock baggie. Using a rolling pin or heavy bottomed bottle, smash your cookies until they resemble coarse crumbs, rolling if needed, then pour into mixing bowl and add melted butter and stir to combine.

Soften your ice cream, about 15 minutes on the counter or microwave for 15-20 seconds, no longer.

I have been known to "RUSH" the layering process. The cake isn't as pretty if you don't freeze between layering, but guess what? It still tastes amazing, so if you are pressed for time, then do all of your layering without freezing between, work fast and get that baby in the freezer to freeze at least 6-8 hours; preferably overnight.

GLUTEN FREE OPTION | Simply insure your ice cream is GLuten Free and replace Oreo's or cookies with Gluten Free Sandwich Cookies.