Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).

Pumpkin Pecan Cobbler

adapted from Lauren's Latest

2 cup + 6 tablespoons all purpose flour

4 teaspoons baking powder

1 tsp salt

1 1/2 cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup pumpkin puree

1/2 cup milk

1/2 cup melted butter or vegetable oil

3 tsp vanilla

TOPPING

• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 3 cups very hot water

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Shrimp Boil

by Kerry & Lisa Johnson

• Fill pot with water about 2/3 full add 1/3 pkg of seasoning. 
• Bring to a full rolling boil. 
• 5 lbs red potatoes (cook for 15 min)
• 10 ears Corn on the cob (break in 1/2 or 1/3) (cook for 5 min)
• PLUS small onions (optional)
• 1 pkg Costco sausages cut in thirds (cook for 5 min)

Turn off burner

• Add 1 to 2 pkgs thawed (peeled with tails on) shrimp (cook for 2 min) Do not over cook them or they will be rubbery 

Immediately drain and serve on a tin-foil covered table.

We put the condiments (real butter, BBQ sauce, cocktail sauce, etc) right onto the tinfoil.

Clean up is a breeze ... put all the trash in the middle, roll up the tinfoil, and throw it away!