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Broth Simmered Rice

Ingredients

***1 3/4 cups Swanson Chicken Broth or Organic Free-Range Chicken Broth or Natural Goodness Chicken Broth
***3/4 cup uncooked long grain white rice

Directions:

Step 1
Heat the broth in a 2-quart saucepan over medium-high heat to a boil.

Step 2
Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.  Season to taste.

https://www.campbells.com/swanson/recipes/broth-simmered-rice/



BROCCOLI

Broccoli grilled and topped with cheese sauce.

Spare ribs

Chinese spare ribs


Chinese Spare Ribs | CopyKat Recipes





PEANUT BUTTER

Peanut Butter Cookies



Recipe

Philly Cream Cheese

Philly Cream Cheese Dip

Recipe- Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 env. (1 oz.) ranch salad dressing mix
1 pkg. (9 oz.) frozen chopped spinach, thawed, well drained
1 can (8 oz.) water chestnuts, drained, chopped
1/2 cup chopped red peppers

Directions:
1Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
2.Stir in remaining ingredients.
3. Refrigerate several hours or until chilled.
https://www.myfoodandfamily.com/recipe/053067/philadelphia-cream-cheese-spinach-dip


LEMON

Pinwheels (I just made these yesterday)

I use normal Philly Cheese. I've used the herb before and found it overpowering.

Deli sliced ham or other meats of your choice
Cheese (I used white and yellow American)
Large tortillas of your choice (I used garden herb and sun-dried tomato)
1- 8oz package cream cheese – softened
1/4 cup mayonaise
1/2 tsp dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
In a medium sized bowl, combine cream cheese, mayonnaise, dill weed, garlic powder, and onion powder. Mix until blended well.
Spread a thin layer of cream cheese mixture on your tortilla. Spread it out well so that the whole tortilla has a thin layer.
Down the middle of the tortilla, place a few slices of deli ham to cover the width of the tortilla. On top of the ham, place a layer of cheese to cover the width of the tortilla. This ensures that each pinwheel has meat and cheese.
Roll up the tortilla tightly. Cut off a small portion of each end and discard, then cut the remaining rolled tortilla into 6-8 slices, about 1 inch thick.
Enjoy!
*I didn’t specify amounts of meats or cheeses because it all depends on your taste. I used one layer of meat and two different cheeses, but if you like more meat, you can add more. It all depends on what you like your meat to cheese ratio to be like.

https://www.centercutcook.com/ham-and-cheese-pinwheels/

GuardianAngel wrote:Pinwheels (I just made these yesterday)

I use normal Philly Cheese. I've used the herb before and found it overpowering.

Deli sliced ham or other meats of your choice
Cheese (I used white and yellow American)
Large tortillas of your choice (I used garden herb and sun-dried tomato)
1- 8oz package cream cheese – softened
1/4 cup mayonaise
1/2 tsp dill weed
1/2 tsp garlic powder
1/2 tsp onion powder
In a medium sized bowl, combine cream cheese, mayonnaise, dill weed, garlic powder, and onion powder. Mix until blended well.
Spread a thin layer of cream cheese mixture on your tortilla. Spread it out well so that the whole tortilla has a thin layer.
Down the middle of the tortilla, place a few slices of deli ham to cover the width of the tortilla. On top of the ham, place a layer of cheese to cover the width of the tortilla. This ensures that each pinwheel has meat and cheese.
Roll up the tortilla tightly. Cut off a small portion of each end and discard, then cut the remaining rolled tortilla into 6-8 slices, about 1 inch thick.
Enjoy!
*I didn’t specify amounts of meats or cheeses because it all depends on your taste. I used one layer of meat and two different cheeses, but if you like more meat, you can add more. It all depends on what you like your meat to cheese ratio to be like.

https://www.centercutcook.com/ham-and-cheese-pinwheels/

Chiming in to say this recipe looks delicious. I am going to make these this weekend.

Banana Bread - No need for mixer. I've made this many times.

2 to 3 medium (7" to 7-7/8" long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
1/3 cup butter, unsalted or salted, melted
1/2 teaspoon baking soda
1 pinch salt
3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1 large egg, beaten
1 teaspoon vanilla extract
1 1/2 cups all purpose flour


Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked..
Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.



Source

Tuna

Tuna Patties
PREP TIME 10 mins
COOK TIME 10 mins
TOTAL TIME 20 mins
SERVINGS 4 servings
YIELD 4 patties
Ingredients
• 2 (5 to 6-ounce) cans tuna
• 2 teaspoons Dijon mustard
• 1/2 cup white bread , torn into small pieces
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon water, or liquid from the cans of tuna
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives, green onions, or shallots
• Salt and freshly ground black pepper
• Crystal or Tabasco hot sauce, to taste
• 1 raw egg
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon butter
Method
Drain tuna
Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and
add a teaspoon of olive oil to the tuna mixture in the next step.
Mix tuna with mustard, bread, zest, lemon juice, water, parsley, chives, hot sauce, salt, pepper, egg
In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest, lemon juice, water, parsley, chives,
and hot sauce. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it
needs more seasoning to your taste. Mix in the egg.
Form into patties, chill
Divide the mixture into 4 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper
lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when
you cook them.)
Sauté in skillet
Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on medium high. Gently place the
patties in the pan, and cook until nicely browned, 3-4 minutes on each side.
Serve with wedges of lemon. You can also serve with tartar sauce on slider buns for a tuna burger.

https://www.simplyrecipes.com/recipes/tuna_patties/



***HASH BROWNS***

HASH BROWN PIZZA



https://anaffairfromtheheart.com/wp-json/mv-create/v1/creations/172/print


***EGGS***

I love deviled eggs and don't make them often enough.

I just do a basic mayonnaise mustard salt/pepper topped with paprika.

Swedish Meatballs