Easy Fried Rice

I plan on using brown rice....

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce




On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Parmesan Potato Wedges

2 pounds red potatoes, cut into 1/2 inch wedges
1/4 cup finely chopped yellow onion
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp black pepper, or to taste
2 tblsp. butter, cut into 1/8- inch pieces
1/3 cup grated Parmesan cheese

Layer potatoes, onion, oregano, salt, pepper, and butter in crock pot. Cover and cook on High for 4 hours. Transfer potatoes to serving platter and sprinkle with cheese.

Fried Rice

I cam across this recipe on http://singforyoursupperblog.com/, and since Stephen asked me to make sweet and sour chicken again I thought I'd try this recipe out.

2 cups enriched white rice (I used Minute Rice)
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste

Cook rice according to package directions. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Broccoli and Cheese Casserole

I think just about everyone has a variation of this recipe, but this is ours.

1 small jar cheese whiz (I can only find the large jars so I just don't use it all, and my mom has used velveeta)
1 box frozen chopped broccoli (again, I can only find the bags now, so I just use that)
1/2 stick butter
1 c cooked rice
1 can cream of mushroom soup

Thaw broccoli, then mix with butter and cream of mushroom soup. Simmer and add rice to the mixture. Stip in cheeze whiz until melted and combined well. bake at 350 for 30 minutes.

Corn Pudding

This is a recipe I grew up eating, and one of my favs. I don't share it very often, because when I say "Corn Pudding" people turn their nose up....corn and pudding just don't go together. But I promise....it's good!

1 can Cream style Corn
1 egg
1 cup milk
1/4 cup sugar (I always use a little more and make it a little sweeter)
1 c cracker crumbs (I just eyeball it, I usse about 1/2 a sleeve of crackers)
1/2 stick butter

Preheat oven to 400, and melt butter in a 9x9 pan. Mix all other ingredients together and pour in pan with melted butter. Bake at 400 for about 30 minutes, or until edges are brown.

Twice baked Potatoes

Found on http://stephaniecooks.blogspot.com/. I haven't made these yet, but I want to


Ingredients:
3 Russet potatoes
6 slices of center cut bacon, cooked and crumbled
1-2 tablespoons of cream cheese
1 tablespoon of butter
1/2 cup of shredded, sharp cheddar cheese
1/4 cup of milk

Directions:
1- Using a fork, stab the potatoes a few times. Place them in the microwave and cook until complete.
2- Allow to cool. Scoop out the inside of the potatoes. Place the potato you remove into a bowl.
3- Add the milk, butter, and cream cheese. Beat until well combined. Add more milk if they are to thick.
4- Stir in the cheddar cheese and bacon.
5- Spoon the mixture back in to the potato shells.
6- Bake in 350 degree oven for about 20 minutes or until done.