Brown rice is tricky to make. Here is a way to make brown rice without making a bowl of mush!

This is by far (in my humble opinion) the easiest recipe ever! It's pretty damn tasty too! I just ate four of these bad boys for dinner! You can make this the easy way, or the easier way. I'll show you both!

I have been making this dish for my husband for several years now and it is still one of his favorites! He requested this for his Father's Day dinner... We love spaghetti (who doesn't) but after eating this, regular spaghetti tastes kind of blah!  I usually use sharp cheddar cheese, this time I made it with mozzarella and it tasted a little    bland. If you like more of a cheesy flavor try cheddar!

Lasagna and Alfredo all rolled up!

Who can resist chicken and dumplings? It is the ultimate in comfort food! This is quite possibly the best and easiest recipe ever! (In my humble opinion)... It is however, EXTREMELY delicious and so very, very simple to make...

The ultimate in comfort food!
This is a beef dish commonly called "Shepherd's Pie" in the United States, however, the correct name is Cottage Pie. What's the difference? Shepherd's Pie is made with lamb and Cottage Pie is made with beef.

If you have been looking for an easy, fast, and delicious casserole... Look no further!!! This Taco Casserole is always a huge hit with our family and we very rarely have leftovers. My 14 year old son, Devon, requested this for dinner tonight and he had 2 giant servings!

This is not your typical taco salad... it is so addicting! My husband makes this for us and we devour it.  I have never liked Catalina salad dressing (and I still don't) but you MUST drizzle Catalina over this salad (I top it with salsa and Catalina) HOLY CRAP ... The taste is incredible! It's always a family hit and we never have leftovers. Our 18 month old eats all of his serving too!

Ingredients:
5 cups chopped seedless watermelon (1 1/4 pounds)
2 tablespoons fresh lime juice
3 tablespoons superfine granulated sugar
1/4 cup water
1/4 cup silver tequila

Equipment:
8 (1/3-cup) ice pop molds and 8 wooden sticks

Directions:
Purée all ingredients in a blender until smooth, then strain through a fine-mesh sieve into a large measuring cup, pressing on and then discarding solids. Skim off any foam, then pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.


Source: www.epicurious.com