Mexican Rice

 - 2 cups long grain rice

-1/8 cup vegetable oil

-8 oz can tomato sauce

- 1 tsp salt

- 2 cloves minced garlic

- 4 cups chicken broth

- dash of cumin

- dash of onion powder

- dash of pepper

Heat oil in large pan on medium heat

Add rice and garlic and cook until rice is golden brown

Add chicken broth, tomato sauce, and remaining spices 

Stir and cover pan until rice begins to boil

Turn heat down to a simmer and let rice simmer until cooked and liquid is gone. Stirring frequently. 

Fluff when rice is completely cooked

Oven Fries

Cut up your potatoes and soak them in cool water for about 10 minutes.

 Get a large ziplock bag with 2-3 cups flour, salt, season salt, pepper, garlic powder 

 Shake it all together. 

Put foil on you pan and put a 1/4 cup oil on the pan.

 Put half of the potatoes in the bag and shake and then put them on thepan and them do the rest! 

Sprinkle another 1/4 oil on the top 

bake for 30-45 minutes on 450! 

You know I don’t do exact but here is my best guess!

Smores Cupcakes

 For the Crust:

1 and 1/2 cups graham cracker crumbs

1/3 cup sugar

5 Tablespoons butter melted

Preheat over to 325 degrees. In medium bowl combine the graham cracker crumbs sugar and melted butter until well combined. Add about 1 tablespoon of mixture to the bottom of each cupcake liner.

Bake 6-8 minutes. Cool for at least 5 minutes before adding cake batter.

For the cake:

1 box devils food chocolate cake

3 large room temperature eggs

1 cup buttermilk, room temperature

1/2 cup vegetable oil

Mix together cake mix, eggs, buttermilk and oil until smooth. Add batter on top of the cooled graham cracker crust. Bake @ 325 for 16-18 minutes. 

For the marshmallow filling:

1/2 cup butter

1 and 1/3 cup marshmallow creme

1 teaspoon vanilla

4 tablespoons heavy cream

1 and 1/2 - 2 cups powdered sugar

1/2 teaspoon salt

Cream butter, marshmallow creme, vanilla, and heavy cream on medium speed until completely smooth. Add 1 and 1/2 powdered sugar and salt slowly with mixer running on low. Increase speed and beat for 1 minute. If it looks to thin add a little more powdered sugar. refrigerate the filling until ready to use.

After the cupcakes have cooled completely but a small cone shaped hole in the top of each cupcake. spoon a spoonful of the marshmallow filling into the hole and replace the cake piece you cut out. 

For the frosting: 

1 and 3/4 cups powdered sugar

1/4 cup cocoa powder

1/2 cup room temperature butter

2 tablespoons heavy cream

1 teaspoon vanilla

salt to taste

frost the cupcakes with small amount of chocolate frosting. Top with more marshmallows or grahams if you want.