Peanut Butter & Chocolate Fudge

1 c. peanut butter chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
1 tsp. vanilla, divided

1. Line 8x8 pan with foil.
2. Microwave peanut butter chips and 2/3 c. sweetened condensed milk on high for 1 min. Stir. Microwave 1/2 min. more, until chips are melted. Stir in 1/2 tsp. vanilla. Spread evenly in pan.
3. Repeat step 2 with chocolate chips.
4. Cover and chill until firm. Cut into 1-inch squares.

Spicy Rice with Almonds

1 c. white rice
3 tbsp. silvered almonds
2 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, minced
1/4 tsp. ground cardamom
1/8 tsp. ground ginger
1 dash cayenne
1 dash ground cinnamon
1 dash ground cumin
1 dash ground nutmeg
1 3/4 c. chicken broth

1. Heat oil over med. heat. Add the almonds and cook, stirring until light brown, about 3-5 min. Remove from the pan with a slotted spoon and drain on paper towels.
2. Add the onion and garlic to the remaining oil in the pan and cook until the onion is tender, about 5 min.
3. Stir in the rice and spices. Cook to coat the rice with the spices and brown the rice.
4. Add the chicken broth and bring to boil. Reduce heat, cover, and simmer for 15 min. Remove from heat and let stand for 10 min.
5. Stir in the almonds before serving.