MOM DETWEILER'S RICE

1 cup veg oil
2 chopped onions (I use a large sweet, or fresh green if available)
1 can Beef Consomme (11 oz)
1 can water (11 oz)
1-1/2 cups Rice (not instant)
Salt and pepper to your taste
Soy Sauce  - few drops
8 Bay Leaves

Mix well, adding the Bay Leaves last, place in covered casserole (about a 3 qt casserole size).  I use the oven bags to help clean up the bowl.  Bake at 350 Degrees for 1-1/2 hours.  Remove Bay Leaves before serving.

My most favorite rich dish ever!

TEXAS POTATOES

2 pounds Hash Brown potatoes (I like the O'Brian)
2 cups Sour Cream
1 stick butter (or margarine)
1 can Cream of Chicken Soup
2 cups shredded Cheddar Cheese
   (I like the Mexican blend)
1/3 cup milk
1/3 cup chopped onions

Mix - Bake @ 350 degrees for 45-55 minutes.
DO NOT COVER while baking

Butter Pecan Cake

Butter Pecan Cake

1 box Butter Pecan Cake Mix

3/4 cups chopped pecans (I used more - chopped a bunch and started dumping)

3/4 cup oil

1 can Coconut Pecan Frosting

4 eggs

1 cup water

Beat eggs, oil, water and dry cake mix together. Fold in frosting and 1/2 cup pecans.

Grease bundt pan, add 1/4 cup of pecans in bottom of pan. Pour batter into pan and bake at 350 degrees for one hour. (I have a convection oven and baked it at 325 degrees for approx 55 minutes.)

This is from one of my best friends - Millie - and let me tell you the truth and with my hand up - this is one of the best - thus far!!! Totally delicious

CREAM CHEESE BANANA-NUT BREAD

3/4 cup butter, softened

1 (8-oz) pkg cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

(I also added 1 teaspoon cinnamon, and 1/2 teaspoon cloves)

1-1/2 cups mashed bananas (1-1/4 pounds unpeeled, about 4 medium)((I used five frozen)

1 cup chopped nuts, (I actually had about 1-1/2 of broken pecans) and I added about 1 cup of coconut - I toasted both in the oven before adding.)

1/2 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine flour, baking powder, soda and salt (I added the spices here also); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, (coconut if using) pecans and vanilla. Spoon batter into 2 greased and floured (8"x4") pans.

Bake at 350 degrees for 1 hour or until a long wooded pick inserted in the center comes out clean and sides pull away from the pan, shielding with aluminum foil last 15 minutes to prevent browning if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing. Makes 2 loaves.

Delicious!

Julia's Chili for Snow Days

One day I was trying to improve my chili recipe and it was snowing.....this is the ONLY Chili I make that my husband likes...He's pretty picky about chili! I do LOVE this stuff!!!

Julia’s Chili for Snow Days

2 pounds Ground Chuck or whatever is the most lean

1 can beef broth -- 14 oz

2 cans water

1 cup milk + Mesa flour - enough to make thick

6 to 8 ounces Coke Cola

1 can tomato paste -- 6 oz

1 teaspoon Hershey’s syrup (I use the dry chocolate)

½ teaspoon instant coffee

1 tablespoon chili powder

2 teaspoons cumin

¼ teaspoon garlic powder

¼ teaspoon oregano powder

½ teaspoon seasoned salt

Chopped Chives (your guess…..)

Cilantro Leaves (again, your guess.)

Dehydrated Burgundy Wine

Six Pepper Seasonings

(If you don’t have the above listed seasonings, just do whatever!!!!) I’m sure it will be good.

3 cans Ranch Style beans (I use 1 with peppers, and 2 with onion)

1. Brown beef in a couple tablespoons of oil (I use Olive oil) in a heavy saucepan, crumbling beef with a fork until the pink color disappears.

2. Stir in beef broth, water, coke, milk with Mesa flour, and tomato paste, stirring until smooth.

3. Just dump all the rest of the stuff in the pot and let cook on low most of the day; I actually prefer the CrockPot.

15 BEAN BEEF CHILI

This recipe came from one of "my girls" and it is delicious! Tammy is one GREAT cook - she is her Mama's own girl!

15 Bean Chili Tammy Green Williamson

2 or 3 lbs ground chuck or whatever you prefer

3 large onions, cut and sliced thin

2 green peppers, diced (optional)

1 lb bag dried 15 bean soup (don’t be afraid of dried beans as the directions are below.

2 lg cans diced tomatoes, not drained (I used 2 cans Fire Roasted Diced Tomatoes)

1 can spaghetti sauce

SPICES: You may want to lessen these ingredients or add more - suited to your taste.

1 tbsp garlic salt

1 tbsp seven pepper seasoning (or ground black pepper)

1 tbsp chili powder

1 tbsp Italian seasoning

1 tbsp brown sugar

1 tbsp cumin

Optional topping for serving: Fiesta cheese and sour cream

THE BEANS: This has to be done the night before.

Dump the dry beans into a colander, rinse well. Put them into a large bowl and cover with 6-8 quarts of cold water. Let them set at least 8 hours, or overnight. The next day, about 4-6 hours before you want to eat dinner, drain and rinse the beans, dump into a pot, cover with 6 quarts of hot water, bring to a boil. Reduce heat to low and simmer for 2-½ hours, stirring frequently, covered with a lid that is tilted a bit. You can simmer 3 hours if they aren’t looking soft enough. Set the beans aside, off the burner, while you make the meat. Or you can start the meat 2 hours into the bean cooking.

Cook spices, ground beef, onions and peppers until the beef is no longer pink, onions are transparent and peppers are very, very soft. I cook it long past when the beef is done so the flavors can “marry”. Just keep it attended and stir a lot. Add the spaghetti sauce. The fat will rise to the edges, and you can dip it off with a spoon. That way, you don’t lose the spices. Add the tomatoes to the meat mixture with the spaghetti sauce and simmer for a least 15 minutes. I do it for 30 because the flavors infuse better and become bolder. Now dump meat mixture into the beans that have been cooking. DO NOT drain the water the beans have been cooking in. Add the meat right into it. Simmer covered for about 30 minutes, stirring often. You can even cook it about an hour. I think it tastes better cooked longer. ** (Note from Julia - I like dumping it all in the Crock Pot)

Serve in bowls topped with cheese and sour cream, if desired.

CARAMEL-PECAN BARS

A recipe from Southern Living - Nov '09 Delicious! Most wonderful - makes me think of a Pecan Pie, but not as sweet.

CARAMEL-PECAN BARS

Makes about 2 dozen -

3-1/2 cups coarsely chopped pecans

2 cups all-purpose flour

2/3 cup powdered sugar

3/4 cup butter, cubed

1/2 cup firmly packed brown sugar

1/2 cup honey

2/3 cup butter

3 Tbsp. whipping cream

1. Preheat oven to 350 degrees. Line bottom and sides of a 13x9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Arrange pecans in a single layer on a baking sheet. Bake pecans at 350 degrees for 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven to wire rack. Cool completely (about 15 minutes).

3. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

4. Bake at 350 degrees for 20 minutes or until edges are lightly browned. Cool completely on a wire rack (about 15 minutes).

5. Bring brown sugar and next 3 ingredients to a boil in a 3-qt sauce pan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

6. Bake at 350 degrees for 25 to 30 minutes or until golden and bubbly. Remove from oven to wire rack; cool completely (about 30 minutes). Lift baked bars from pan, using aluminum foil sides as handles. Transfer to a serving plate, and cut into 2-inch squares.