Horchata!

In my Spanish class, we got to finally cook something; a Mexican drink. It tastes just like the milk leftover after you eat a bowl of Cinnamon Toast Crunch!

 All credits for pictures go to Google Images.

 

I cup long-grain rice

3 1/2 cups milk

1/2 cup water

1/3 cup sugar

1/2 tsp. vanilla

1/2 tsp. cinnamon

ice to taste

 

*Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. The next day, remove the water. Place cup of rice, water, and 3 1/2 cups milk and water in a blender. Blend until rice is all ground up. Mix in 1/3 cup sugar, 1/2 tsp. vanilla, and 1/2 tsp. cinnamon. Blend and strain through a strainer. Serve over ice.

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Great Cooking Book!

I was so lucky to have stumbled upon this great cookbook at my local library. Here it is! (Courtsey of google images)

The book is called Grilled Cheese, Please! written by Laura Werlin. The book has lots of great recipes, which you can find in the lunch tab on the right. This book gives plain old grilled cheese a whole new makeover.

Red Lobster’s Cheddar Bay Biscuits

2 cups Bisquick

2/3 cups milk

1/2 cup shredded cheddar cheese

1/2 cup melted butter or margarine

1/4 tsp. garlic powder

 

*Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8-10 minutes until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from the cooking sheet.

Chocolate Chip Pumpkin Bread

This recipe for chocolate chip pumpkin bread is courtsey of Taste of Home.

3 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

4 eggs

2 cups sugar

2 cups canned pumpkin

1-1/2 cups canola oil

1-1/2 cups semisweet chocolate chips

 

*In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour the batter into two greased 8x4x2 inch loaf pans. Bake at 350 degrees for 60-70 mintues or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves