Select Page
Rice Nachos
  • 1 lb. Hamburger, browned
  • I bell pepper, chopped
  • 1/2 onion, chopped
  • 1 1/2 c. unprepared minute rice
  • 2 cans diced tomatoes
  • 1/2 c. salsa
  • 1 c. frozen corn
  • 1 c. shredded cheddar cheese
  • 1/2 tsp. Chili powder
  • 1/2 tsp. Cumin
  • 1/2 tsp. Cayenne pepper

Mix all ingredients in a large casserole dish, adjusting seasonings to your taste preferences. Microwave covered on high power for 6 minutes or until rice is tender. Serve with corn chips, sour cream, salsa and cheese.

Hubby's Favorite Apple Crisp
  • 6 large or 8 small Jonathan apples
  • ¾ c. brown sugar
  • ½ c. all purpose flour
  • ½ c. quick oats
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon
  • 5 Tb. butter or margarine

Peel, core and slice apples. Layer in a greased 9×9 pan. Mix brown sugar, flour, oats, nutmeg and cinnamon then pour mixture over apples. Slice butter into thin slices and lay evenly over top of apples. Bake at 375° for 30 minutes.

Country Brunch Skillet
  • 6 to 8 bacon strips
  • 6 cups frozen cubed potatoes
  • 1/2 c. chopped bell pepper
  • ½ c. chopped sweet onion
  • salt and pepper to taste
  • 6 large eggs
  • 1/2 c. shredded cheddar cheese

In large skillet at medium heat, cook bacon until crisp. Remove, crumble and set aside. Drain skillet reserving 2 TB bacon drippings. Add the potatoes, bell pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes or until potatoes are tender, stirring occasionally.

Make 6 wells in the potato mixture then break one egg into each well. Cover and cook on low for 8-10 minutes or until eggs are desired doneness. Sprinkle with cheese and bacon.