Masking Tape Brown Rice Casserole

Well, I am in college and I don't have an oven, so I had to modify this recipe for a microwave! It turned out really yummy and I'm so glad!

I used:

Two cups of instant rice

One can of Campbell's French Onion Soup

One "can" of water

2.5 teaspoons of beef bouillon

One stick of butter

1/4 ish cup of Parm Cheese

I put all the ingredients (except the parm cheese) in a 2 quart glass bowl and microwaved it. I stirred it every 2-3 minutes because my butter was frozen. It took about 10-12 minutes til the rice was tender, but I think that's because my roomie's microwave cooks differently than most. I did wait until it was done cooking to add the cheese and then I stirred that in too. YUMMY and dorm room appropriate!

Check out my mom's blog:

She posts a recipe every other day with pictures and notes on how my family liked the dish!

http://bethsfavoriterecipes.blogspot.com/

Original Recipe:

Masking Tape Brown Rice Casserole
Pauladeen.com

1-Can of Campbell’s Consume Beef Soup
1-Can of Campbell’s French Onion Soup
1-Cup of long grain Rice (Uncooked)
1-Stick of butter
½-Cup of grated Parmesan Cheese

Pour rice in a 9x9 square baking dish. Add Consume Beef and French Onion Soup. Then add a whole stick of butter to the center of the dish. Bake on center rack in a 350-degree oven for about 30-40 minutes until the rice has absorbed all the soup and the onions are on top. At this point pull out of oven and sprinkle the top with Parmesan cheese. Return to the oven for another 5 minutes until cheese has formed a crust. Enjoy!

Roast Beef and Provolone

Well, I am back at school. This year, my only appliance that is allowed is a George Foreman.

I love roast beef sandwiches and I figured why not make a panini-like sand which!

Today, I made myself lunch and it was so good!

I found this bread on the day old shelf at Walmart for 75 cents the other day and I put it in the freezer.

This roast beef is from a store called Homeland in OKC. I am in love. Seriously! I've never heard of the brand before but it is so good. I could eat it every day!

I simply cut up the bread, added some olive oil on the outside pieces, put some fresh provolone cheese and roast beef and cooked it for 5 minutes. Simple and so tasty....
MUCH better than Sodexo!

Loaded Baked Potato Dip

Ok, I am not even sure where to start.  This dip is amazing! Sorry for the strange picture, this was the only bowl I have and I was too anxious to eat it and forgot to wipe down the edges! haha..

Loaded Baked Potato Dip

Bake frozen waffle fries extra-crispy for our dippers

Yield:  Makes about 4 cups

1 (2.1-oz.) package fully cooked bacon slices
1 (16-oz.) container sour cream
2 cups (8 oz.) freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 teaspoons hot sauce

Garnishes: cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper

Serve with: waffle fries

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.


Jenna's Notes:
I did not have chives so I left them out.  I also only bought an 8 oz. container of sour cream so I modified everything a little bit, just to taste.  I used this for the hot sauce:

(Salsa from Sonic- Since this was all I had!)

I added fresh cracked pepper:

And instead of serving with waffle fries, I used Walmart brand ridged potato chips.

Oh, and an important note....I did not wait for this dip to chill and I already went and bought more ingredients to make it again. Because it did NOT last for 7 days.

try it!

Quesadilla

This was a quick and easy dinner! or lunch, or just a snack!

I just took a tortilla and added a little shredded cheese, folded it in half and placed it on the grill! It took about 4-5 minutes. I like my quesadillas to be crispy!

You can serve it with salsa and/or sour cream!

Yum!