JENNIFERS ORANGE TEA

1 Can of Sommerset Tea With Lemon (found at Save A Lot)
1/2 Cup Sugar
1 Navel Orange
Water for two quarts

For making two quarts you take around 12 scoops of the tea. Then add the water. Next add the sugar. You can boil about 2 cups of the water and add the sugar and stir good and this makes a simple syrup and let cool and pour back in the other water. Next cut the orange up in slices and add to the tea. Let sit for at least 1/2 hour. So the flavors will blend. Keep ref. Very good.

BEANS UNDER THE ROCKS

After getting our garden ready for this season I can't help but think about my father-in-law who used to tell us about his garden stories. One was about how him and his brothers had planted beans and was tired of planting them so they decided to get rid of the rest of the seed beans. What could they do with them. They put them under a big rock to hide them and not have to plant the rest of them. They went on home and forgot about the beans they had hid. So time later on his dad ask about the seeds and he told him how they had planted all of them. Are you sure he ask him. Oh yeah they are all gone. Now little did they think about all those beans coming up under that rock and around the outside of it. So his dad took him to the rock and wanted to know just how those beans got under it. He knew he was in trouble then. Those beans had come up and sprouted and there they were. He could not get out of it so he had to take the rap. lol.
Back then I am sure that seeds were hard to come by.
 We planted our greasy beans with some corn and had bean trees last year. I never saw so many beans. We also made a  fence and thought that they would not do any good. Boy were we wrong. But I am glad we got those beans because you never know from one seaon to the next if you will have any or not.
 I fixed some I had in the freezer the other day. Most times beans in the freezer will have a taste. This year I put them in my ziploc bags and then put them down in the brown paper freezer bags you get when you buy freezer stuff or ice cream at Walmart. Boy did this help. No taste at all and they tasted just like they had come fresh out of the garden. I put them in two bags one down inside the other one. Then you can clip the top of the bag or staple it. I also done my corn I cut off this way and it is good to. You cannot hardly keep corn from tasteing like a freezer. Years ago I read in a book from the library how you can put your corn down in a pint jar and leave a headspace for it to freeze so it will not break. I filled them up with corn and water and tryed  some it works good with the freezing jars. But it takes up a lot of space. We also tryed a new corn and it was called Ambrosia in the yellow. Now me I love Golden Queen corn but this has it beat. So if you have a garden try you some but at around fourteen dollars a pound for seed you had better like it. lol. Just hope our garden does good again this year and I don't take another big fall like I did and about kill my crazy self. Just watch what kind of shoes you wear in your garden when it is raining. I am just now getting over the fall and have never been in so much pain before even with having a kidney stone and two kids. Good thing I had some of that good ole fat on me that time or I may have broke a hip and not just pulled a muscle. Oh well I wonder what will happen this year..........

STEFEN'S RANCH CHICKEN PIZZA

1 Pack or 1 Can Pizza Crust
1/4 Cup Ranch Dressing
1 Cup Shredded Mozzarella Cheese
1 Grilled Chicken Breast chopped into bite sized pieces
1 Tomato, seeded and diced
2-3 Green Onions, chopped
1 Cup Shredded Cheddar Cheese

Preheat oven to 350. Can use your pizza stone on this. Allow the stone to heat for around 30 minutes. Cut a round piece of parchment paper the size of your stone. If using the paper sprinkle lightly with flour. Gently roll the pizza dough into a circle the size of the paper. Make a thick layer around the edge for the crust. Spread the ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with the shredded mozzarella cheese. Top with the grilled chicken, tomato and green onions. Sprinkle with the shredded cheddar. Carefully transfer the parchment round and pizza to the preheated stone and return to the oven. Bake for 10-12 minutes or until the cheese is brown. Slice and serve.

PEPPERONI PIZZA BITES

1/2   Pack (made up) Pizza Dough enough for one pizza or 1 can
4 oz. Mozzarella Cheese, Cubed about 24 pieces
Sliced Pepperoni


Topping:

Olive Oil
Italian Seasoning
Grated Parmesan Cheese
Preheat oven to 400. Spray a 9-inch pie plate or cake pan. Divide the dough into 20-24 equal sized pieces. Take one of the dough pieces, roll out a little and then put a cube of cheese and a slice or two of pepperoni on it. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces. Lightly brush the tops with olive oil and then sprinkle on the italian seasoning and grated parmesan cheese.Put these together so they will look like a pan of biscuits when baking. Bake for 20 minutes or until the tops are brown. Serve warm with dipping sauce . Use pizza sauce or ranch dressing to dip these in. You can also use some cooked italian sausage but make sure it is drained good or they will be greasy. Also can add some green pepers (small pieces).

Chicken Enchilada Dip Roll-Ups

2 Boneless, Skinless Chicken Breasts
1 (8)oz. Pack Cream Cheese, softened
2/3 Cup Shredded Cheese (Cheddar, Mexican Blend, Pepper Jack., etc.)
1 Clove Garlic, minced
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste
Handful of Cilantro, chopped
3 Green Onions, chopped
10oz. Can Of Tomatoes with Chilis, drained
4-6 8in. Tortillas

Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until cooked thru and lightly browned. Put on a plate and let cool.  In a large bowl combine all the other ings. except the tortillas. Mix until well blended. Once the chicken is cool chop it up or shred. Add to the filling and mix good.

Spread a thin layer of the mixture on the tortilla do not bring all the way to the edge. Roll up tightly into a spiral. Put on a cutting board and cut in 11/2 inch pieces. Chill and then serve at room temp.

CHRISP OVEN POTATO WEDGES

3 Potatoes, peeled and cut into even wedges
5 Tablespoons Veg, Canola Oil, divided
3/4 Teaspoon Kosher Salt or a little more
1/4 Teaspoon Fresh Ground Black Pepper

Preheat the oven to 450. Place the potato wedges in a large bowl and cover with hot water. Soak for 10-20 minutes. Put 4 tablespoons of the oil on a baking sheet. Take a pastry brush or paper towel and oil all of the sheet and also the sides. Set aside. Next drain the potatoes and spread out on paper towels and dry. Dry the bowl and return the potatoes to it and put the remaining spoonful of oil on them. Arrange the potatoes on a single layer and cover with foil and bake for 5 minutes. Uncover and continue to cook for another 15 minutes. Rotate the cookie sheet  Flip the potatoes with a pair of tongs and put back in a single layer and continue to cook for 10 more minutes or until golden brown. When done put on a paper towel layered plate to absorb some of the oil. Sprinkle with some more salt and pepper if needed.

HOW TO COOK JASMINE RICE

Use Long Grain Or Jasmine Rice

The Smaller The Grains Are The More Likely It Will Turn To A Kettle Of Mush. Long Grain Gives More Room For Absorption.
Use 11/2 Cups Of Water For Every Cup Of Rice
For Every One Cup Of Rice:
Use 11/2 Tablespoons Of Butter Or Marg. melted
11/2 Teaspoons Of Salt
1 Teaspoon Cumin

Always rise your rice good. Coat your rice in butter before cooking it. Pour the butter over the rice and gently stir until it is distributed. This helps if from sticking to the bottom of your kettle. Cook the rice first before you let it absorb. Add the water and spices and bring to a medium heat and let boil. Cover and let cook for only 12 minutes. Stir ever now and then to make sure it is not sticking to the bottom of the kettle. Recover after stirring. When the 12 minutes is up remove from the heat and keep covered. Let it set for 30 minutes covered and don't uncover. After 30 minutes uncover, fluff and eat.