Easy Mexican Style Rice

1 c. rice
 2 1/4 c. chicken broth
1/2 (6 oz) can tomato paste
2 Tbsp. butter
1/2 c. onion, diced small
1 garlic clove, minced
1/2 c. salsa 

Combine all ingredients in rice cooker & cook according to manufacturer instructions. When cooking time is finished, allow the rice to sit uncovered for 3 minutes or so to thicken. Stir before serving.

adapted slightly from: food.com

Ralph's Oatmeal Scotchies

1 c. brown sugar
1 c. granulated sugar
1 c. shortening
2 eggs
2 tsp. vanilla
2 T. milk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. oatmeal
1 c. butterscotch/vanilla chips (or chocolate/peanut butter chips, coconut or nuts)

Preheat oven to 350. 

Beat shortening & sugars until creamy. Add eggs, vanilla & milk; mix well. Combine flour, baking powder, baking soda and salt. Add to shortening mixture; mix well. Stir in oatmeal and chips.

Spoon drops of dough onto prepared cookie sheet, bake 10 minutes or until edges are light brown. Let stand 5 minutes before removing to racks to cool.

from: Denise

Loaded Potato Skins (Cheater)

Large russet potatoes, washed
Butter, melted
Season salt (make sure it's GF if necessary)
Kosher salt
Ground pepper
Shredded cheddar cheese
Bacon, cooked and crumbled (or bacon bits)
Parsley or chives, chopped (optional)
Sour cream or ranch dressing (optional)

Preheat oven to 400°. Cover baking sheets with foil and spray with non-stick cooking spray. Set aside.

Wash potatoes and then cut into approximately 1/4 inch slices. I like to use a mandolin and slice the potatoes lengthwise!

Brush both sides and edges of the potatoes with butter and sprinkle with seasonings. Place on the foil covered pan and bake for 30 minutes, or until fork tender. Turn potatoes onto the opposite side after about half way, to brown the other side.

When potatoes are done, top with cheese, bacon and parsley/chives. Continue baking for 3-5 minutes, or until the cheese is nice and bubbly.

Top with a little sour cream or ranch if desired. Enjoy!

Audrey's little note: these are a family favorite - our extended family will demolish 4 baking sheets full of potatoes.

Deadly Southern Pecan Pie

1 c. sugar
1 1/2 c. corn syrup (use 1/2 dark and 1/2 light)
4 eggs
1/4 c. butter
1 1/2 tsp. vanilla
1 1/2 c. pecans, coarsely broken
1 unbaked deep dish pie shell

In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.

At this point you can strain the mixture to make sure it's smooth and lump free.

Stir in butter, vanilla, and pecans and pour into crust.

Bake in a 350°F oven for about 45 to 60 minutes or until set. 

from: food.com

Ruth's Chris Sweet Potato Casserole

Crust:
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter 

Sweet Potatoes:
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
2 cups mashed sweet potatoes
1 egg, well beaten
1/4 cup butter 

Combine Crust Mixture in mixing bowl and put to one side. 

Combine Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly. 

Pour Sweet Potato Mixture into buttered baking dish. 

Sprinkle Crust Mixture evenly onto surface of Sweet Potato Mixture. 

Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.

from: Ruth's Chris 

Migas

3 Tbsp. olive oil
6 large eggs
1/2 tsp. coarse kosher salt
8 corn tortillas, cut into eighths

Optional toppings: chopped cilantro, diced tomatoes (or pico de gallo), queso fresco

Heat olive oil in a large nonstick skillet over medium-high heat. While oil is heating up, whisk eggs in a medium bowl and set aside.

Add the corn tortillas to the skillet and fry until crispy, about 6 to 8 minutes. 

Add whisked eggs, salt and fold them into the crispy tortillas. Cook for about 2 to 4 minutes, until the eggs are fully cooked and no longer runny.

Remove from heat, taste and season with more salt to taste. Serve with chopped cilantro, diced tomatoes, queso fresco, and refried beans on the side, if desired.

from: isabeleats.com

Air Fryer Chicken

2 c. buttermilk
1/2 c. pickle juice or white vinegar
2 Tbsp. kosher salt
1 lb. boneless skinless chicken breasts
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (ONLY if using vinegar instead of pickle juice)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground mustard
1/4 teaspoon parsley flakes

In a medium mixing bowl or 9×9″ baking dish, whisk together the buttermilk, pickle brine, and salt. Add chicken and allow to soak in the brine for 1-2 hours. Remove from buttermilk.

While the chicken is brining, combine the seasonings together. Massage the seasonings over the chicken.

Place chicken breasts in the air fryer basket (you may need to do this in batches depending on your air fryer size) and cook for 9 minutes at 360. Flip the chicken and cook for another 9 minutes. Check the internal temperature–if it is at 160, remove from air fryer and cover loosely with aluminum foil for 5 minutes, then slice and serve. If they need a little more time, place them back in the air fryer for a few minutes (no need to turn the heat back on, just close the door.)

These can be refrigerated for up to 7 days.

from: Our Best Bites