Lime Cilantro Rice (Cafe Rio Copycat)

Courtesy of Chef in Training
http://www.chef-in-training.com/2012/03/cafe-rios-lime-cilantro-rice/

I made this last night for a party at my house along with cafe rio chicken and dressing. I thought it turned out super yummy. And, the rice wasn't hard to make at all. I doubled the recipe. Made a lot!

CAFE RIO’S LIME CILANTRO RICE

2 Tb. Butter pepper to taste
1 ¼ cup rice (I used long grain)
juice and zest from 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tbsp. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice.Add liquid, and other ingredients.Bring to a boil, reduce heat, cover and cook for 20 minutes or until rice is done.
Enjoy!

Scotcheroos

Courtesy of The Girl who Ate Everything
http://www.the-girl-who-ate-everything.com/2008/10/scotcheroos.html

Difficulty Level: Easy

Since it's mother's day today, I wanted to post this yummy recipe. Dusty and I made these last night for one of our good friends and they turned out delicious. Here you go:

Scotcheroos
1 cup sugar

1 cup peanut butter

1 cup corn syrup

6 cups Rice Krispies

1 ( 6 oz. ) bag chocolate chips

1 ( 6 oz. ) bag butterscotch chips

In large saucepan, combine sugar and corn syrup. Heat to dissolve sugar and bring to boil; remove from heat. Stir in peanut butter. Add Rice Krispies and mix until well blended. Press into buttered 9X13 inch pan. In small saucepan, melt together chocolate chips and butterscotch chips. Spread combined mixture over top of Rice Krispies mixture. Cool. Cut into 36 bars. More like 16 bars if I am eating them.

Lemonade Layer Cake

Courtesy of Cooking Light
http://www.myrecipes.com/recipe/lemonade-layer-cake-10000000249959/

Yesterday was Jack's birthday. He turned 10 - I feel old! I made him this Lemonade Layer Cake, and he loved it. So, give it a try. Here  you go:

Ingredients

• Cake:
• 1 1/3 cups granulated sugar
• 6 tablespoons butter, softened
• 1 tablespoon grated lemon rind
• 3 tablespoons thawed lemonade concentrate
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 large egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/4 cups fat-free buttermilk
• Cooking spray
• Frosting:
• 2 tablespoons butter, softened
• 2 teaspoons grated lemon rind
• 2 teaspoons thawed lemonade concentrate
• 1/2 teaspoon vanilla extract
• 8 ounces 1/3-less-fat cream cheese
• 3 1/2 cups powdered sugar

Preparation

Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.