Cheesy Broccoli & Rice Cups

I love these little things! You can't go wrong with cheese & Ranch dressing. Plus, I really believe this is why my little boy loves broccoli so much. They make it fun for kiddos to eat their veggies. Just remember to stop "taste-testing" the mixture once you put the raw egg in!

Enjoy!

{CHEESY BROCCOLI & RICE CUPS}

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1 c. Minute White Rice, uncooked

1 c. chicken broth

1 1/2 c. frozen chopped broccoli, thawed, drained

2/3 c. shredded cheese (of your choice)

1/4 c. Ranch dressing

2 eggs, lightly beaten

Preheat oven to 350 degrees. Prepare rice as directed on package, substituting chicken broth for the water. Place cooked rice in large mixing bowl; cool slightly. Stir in remaining ingredients until well blended. Spoon mixture evenly into 8 greased muffin cups. Bake 25 minutes or until lightly browned.

Scotcharoo Bars

These have always been one of my very favorite treats. They are SO simple and quick to make. And they are divinely good. I dare say I've eaten 1/2 a pan of them in the past 2 days. And I wonder why I'm getting chubby cheeks. It's all the baby's fault. Nonono.

Enjoy!

{SCOTCHAROO BARS}

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1 c. light corn syrup

1 c. smooth peanut butter

1 c. sugar

1/2 box of Rice Krispies (or corn flakes are really good too!)

1 (12-oz) bag chocolate chips

1 (12-oz) bag butterscotch chips (I often time skip the butterscotch and just do one bag of chocolate chips)

In a sauce pan over medium heat, combine corn syrup, peanut butter, sugar. Heat while stirring until mixture warms and becomes a smooth consistency. Don't boil or cook too long or the bars will be hard. Pour mixture over large bowl of cereal and mix until incorporated. Pour into a sprayed 9x13 pan. 

In a microwave-safe bowl pour both bags or chips (chocolate & butterscotch). Heat for 30 second intervals, stirring in between, until the chips are all melted and mixed together. Pour over Scotcharoos and allow to set up.

Walnut Craisin Salad - My new favorite salad

When I was pregnant with my son, I craved Cheetos and red grapes. I have yet to purchase a bag of either since getting pregnant with this wee one. Yuck! 

But what I HAVE been craving is salads. And it always changes what TYPE of salad. One night I was crying at 10pm because I was craving Olive Garden's salad and it was too late to get one. Silly pregnancy hormones.

But this is my new favorite salad. I think I've had it every day for the past 10 days, lunch and/or dinner. It's so simple and YUM YUM YUMMY! I just keep a bowl of cut lettuce and then when I want a salad I mix in the ingredients. So easy.

I hope you enjoy!

{WALNUT CRAISIN SALAD}

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1 head Romaine heart lettuce (spinach would be delish mixed in or as a substitute too!)

1/2 c. Craisins

1/2 c. Walnuts, whole (these would be yummy if you wanted to "candy" them, but I want to save on time & calories) 

1/4 c. Romano cheese, freshly grated 

Raspberry Vinaigrette Dressing

Toss salad ingredients together and top with vinaigrette. Serve immediately.  

Quick & Easy Parmesan Cheese Knots

I love BREAD. And I love fresh hot bread out of the oven. But usually by the time I think of what we're having for dinner, I should have started making the bread hours before. So, when I tried this recipe I was excited! QUICK and easy rolls. And don't be fooled by the fact that you're using biscuits (because honestly, I'm not a fan of biscuits usually), these really taste like rolls.

Enjoy!

{QUICK & EASY PARMESAN CHEESE KNOTS}

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1 (12-oz.) tube refrigerated buttermilk biscuits

1/4 c. oil ( I used Olive oil)

3 T. Parmesan cheese, grated

1/2 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.

In a large bowl, combine oil, Parmesan cheese, garlic powder, oregano, and parsley; brush the warm knots with the mixture. 

Source: Real Mom Kitchen

Cheesy Mexican Rice

Did everyone survive the holiday season? I feel like a tornado came through my life. I have to say, because of my amazing husband, my house is in really good condition. But his pregnant wife on the other hand, feels like she's been through a tornado. 

But we're on the other side. And it's back to an uncluttered home and life. And back to cooking. I've really enjoyed all the parties and not cooking dinner very much. But I'm looking forward to being on a schedule again. 

This rice dish was WONDERFUL! We ate it for days with different dishes. You'll love it. It's so fresh and delicious. You're not going to come close to this with a box, I promise. I found it on this cute new little blog I linked to through Pinterest. Thanks!

Enjoy!

{CHEESY MEXICAN RICE}

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2 T. butter
1 1/2 c. long-grain rice
1/2 c. onion, chopped
1 jalapeno, seeded & finely chopped (keep the seeds in if you want more heat)
1 clove garlic, minced
2 c. chicken broth
1 (14.5-oz.) can diced tomatoes with green chiles
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt, or to taste
1/4 c. cilantro, chopped
1 c. cheese, shredded

In a large saucepan, melt the butter over medium heat. Add the rice, onion, jalepeno, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, cumin and salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cilantro and cheese and transfer to a serving bowl.