Arroz Verde (Green Rice)

I've been asked for this recipe A LOT. It's from "The 150 Best American Recipes" a book I would reccomend to anyone, every recipe is worth it, and I wouldn't say that lightly about a cookbook.

Arroz Verde
1 cup tightly Packed stemmed spinach leaves (a big wad)
1/2 cup tightly packed cilantro springs (i do half a bunch)
1 1/4 cups milk
1 1/4 cups broth
1tsp salt
1 1/2 cups long grain white rice
1/4 cup minced onion ( I do up to one onion)

Place the spinach, cilantro, and broth in a blender and blend until pureed. Add teh milk and salt adn blend till well combined.
In a medium saucepan, heat the butter and olive oil over medium heat. When the butter is melted, add the rice and saute, stirring frequently, until it just begins to brown, 3 to 4 minutes. Add teh onion and garlic and cook for 1 min mroe, stirring constantly. Add teh spinach mixture, stir well, increase the heat to low, and cook for 20 min (DON"T STIR). AFTER the 20 min, stir the rice carefully to avoid crushing it, cover and cook 5 min more. Remove from heat, let the rice steam in the covered pot 10 more min, or just start eating it for goodness sakes!

Orange-Cream Cheese Chocolate Chip Cookies

From "The Cookie Party Cookbook" by Robin L. Olson recieved from a dear friend for my Birthday!
No pictures cause they were so good that they didn't last long enough.

1/2 cup shortening
3 oz cream cheese
1/2 cup sugar
1 large egg
1 tsp vanilla
1 tsp grated orange zest (I just grated a whole orange peel zest)
1 cup flour
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350. Line the baking sheets with parchment paper, or spray with oil.
Combine the first four ingredients in a large bowl and, using an electric mixer, beat on low speed till smooth and creamy. Add teh vanilla and orange zest and beat well. In a small bowl combine the flour and salt. Add the creamed mixture and beat until well blended. Stir in the chocolate chips.
Drop the dough by heaping teaspoonfulls onto cookie sheet.
Bake for 12-15 min or until the edges are just beginning to get brown. Remove from oven, cool and EAT!!!

Valentines Chocolate Sugar Explosion Cake

Food snobs need not read ahead. I used a box, and...dun dun dun...a small amount of canned frosting **gasp!!** Still curious? Read ahead...

Recipe
Make a chocolate box cake mix according to directions. Bake in your heart shaped thingy. When it cools, cut in half and do a layer of filling.

Center Strawberry Marshmallow Filling
Mix equal parts marshmallow fluff with pink strawberry frosting from a can. (FYI for food snobs, you can buy this in the baking asile by the cake mixes;)
Now for the homemade part:

My BFF Toni's "Old Standby Frosting Recipe"
I use this all the time cause it's so good, and I'm kind of a dummy when it comes to frosting, having ruined more than a few batches. So this is dummy proof. Just the right amount of chocolate to sweet. Oh, and PS Toni's not a dummy, that's why this is her "stand by" and my "go to." You would not believe the kinds of amazing things she can make!

My Old Stand-by Frosting Recipe
From Toni Taylor

I have no idea where I got this recipe but have been using it for years

Whisk until smooth

• 1 stick melted butter
• 2/3 cup unsweetened cocoa powder

Add alternatively, blending for 2 minutes

• 3 cup sifted confectioners sugar
• 1/3 cup sour cream
• 1 tsp vanilla

Beat until light and fluffy

Makes 3 cups or enough for 30 cupcakes or a 2 layer cake

Wonderful Caramels

These have been a tradition in the Kreider fam since I was little. Mom would make a batch, turn on Christmas music, and we'd all sit around the table wrapping caramels, and eating more than a few! Here's our recipe, with an addition from yours truly to make them Gingerbread caramels. Translation: they taste like Christmas. I know a lot of you have expressed fear about making candy. It  isn't that bad. Trust me. This is coming from the girl who can't bake a cake from scratch to save my life. You just have to babysit the caramels while cooking or else disaster will strike. Experience reminds me that it's best if there are no little kids running around your feet. It's molten hot boiling sugar, and really you shouldn't leave it alone. Please read all the way through before you start! This makes a gigantic batch of 12 dozen  or more depending on how small you cut them, but believe me, you'll be glad you made so many.

ESSENTIAL EQUIPMENT
Large stock pot
Candy Thermometer (costs like 3 bucks at Walmart! Just get one already...) and no you can't use another kind of thermometer, it doesn't work right, I've already tried that, and it got over cooked.
Cookie sheet

INGREDIENTS
2 Sticks Salt Free butter
1 1/2 Cups Dark Karo Syrup
4 Cups Heavy Cream
4 Cups Sugar
2 tsp Vanilla

SPICES
**it's very helpful to get them measured out and in a small bowl before you start.
3/4 tsp salt
1 tsp cinnamon
3/4 tsp ginger
3/4 tsp nutmeg
1/4 tsp ground cloves

DIRECTIONS
Get out your big stock pot. Mix Sugar and butter with HALF of the cream. Bring to a boil.
Add the rest of the cream, and the Karo syrup. Bring to a boil again.
Put your Candy thermometer on the side of your pot, and get ready to babysit.
Cook to the Firmball stage which is 248 degrees. ** Stir often. This takes about an hour-ish?
Take off the heat, and stir in the vanilla and spices.
Pour into a greased cookie sheet, and let it set until it cools.
Cut, wrap, share and eat!!! We cut wax paper squares and roll the caramels in the center , then twist the ends. It also works well to use plastic wrap.

**I usually hover between medium and high for the first while, but stay right by the stove cause once it really gets  going it can boil over easily in the beginning. I mean it. Like, it will quadruple in size and go everywhere! If it looks like it's going to blow...take it off the heat for a min, an stir it. Then when you get it to a good steady boil, stick around between med and low, adjusting as needed to keep it going. I feel like the last 25 degrees takes forever, so I stay close and crank up the heat as needed, then let it boil at 248 for 3 min or so.
If you like your caramels on the firmer chewier side, let it cook a few min longer.

So I know it sounds a little complicated, but seriously, how long does it take to make dozens of cookies etc and arrange them in precious little Christmas boxes? Good things come in small packages. Just give out a dozen or so caramels, they are worth their weight in gold.

Macaroni and Cheese (and SQUASH!!)

Is it wrong to get such a thrill out of sneaking my kids veggies? This is my fav sneaky lunch for the kids.

Ingredients
1 box Macaroni and Cheese (I like the Annies brand, cause it has no chemicals etc which would probably defeat the purpose of adding veggies...)
1 T. butter
1/3 cup milk
1/4-1/2 cup pureed butternut squash***

Make the mac like it says on the box...while the noodles are draining, melt the butter in the pot, add the milk and cheese and squash, salt to taste, extra cheese if you want till every thing is smooth, and dump in the noodles. TA DA! It's still orange, extra creamy, and slightly sweeter than regular Mac but that's usually ok with kids. Mwa ha ha ha.

***Note on the puree thingy...After reading and trying a few recipes from "Deceptively Delicious" and realizing that the concept was great, but the recipes needed a LOT of tweaking...I've gotten in the habit of buying squash, sweet potatos and other veggies once a month or so and baking them on one day, then pureeing and freezing in 1/2 cup segments. It sounds like a lot of work but really it's not, and a couple hours yeilds a month's of "supplements" for food. By a couple hours, I mean a few min of work cause all you do is put stuff in the oven and ignore it, then when it cools you puree it and freeze it.

Apple Pie

This is our fav Apple Pie recipe. I've posted about it before...but it's becoming a tradition for Thanksgiving!

Happy (but Soapy) Breakfast

Kinda funny...We made this Happy Breakfast of Maple Toast Cups and Bacon, and all was well, till this weird soapy aftertaste kicked in. Turns out my little silicone ramekins retained a delightful residue of dishwasher soap.
Oops.