2 tablespoons vegetable oil

1 1/2 cups (9 ounces) long-grain rice

1 cup (4 ounces) finely diced red bell pepper

3 cups vegetable stock

3 cups (12 ounces) grated Real California Manchego cheese

6 avocados, halved, peeled and pitted

Real California butter, melted, as needed

1 1/2 cups salsa

4 tablespoons Real California butter, divided

3 cups bread flour

1/2 cup sugar

1 tablespoon baking powder

1 1/2 cups beer, room temperature

1 cup grated sharp Real California Cheddar cheese

8 servings

Ingredients:

1 tablespoon Real California Butter

1 pound Cipollini Onions, peeled, roots still attached

¼ cup Dry White Wine

1 cup reduced-sodium Chicken Broth

Salt to taste

Preparation:

1. In a large frying pan, melt butter over medium heat. Add onions and cook, stirring often, until they start to turn golden brown (be careful not to burn them), about 10 minutes.

Ingredients:

* 1 can Cream of Chicken Soup

* 1 1/2 cups Grated Real California Cheddar Cheese

* 1 1/2 cups Real California Sour Cream

* 3 - 4 tablespoons Chopped Green Onions

* 1/2 teaspoon Salt

* 1/2 teaspoon Pepper

* 1 package Frozen Hash Brown Potatoes Diced and Unseasoned

Directions:

Orange Spice Butter

1 stick (8 tablespoons) Real California unsalted butter, at room temperature

1 tablespoon finely grated orange zest

1 tablespoon light brown sugar

1/4 teaspoon ground mace

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

Mix the ingredients together in a small bowl, using a fork to make sure the spices and flavorings are mashed evenly through the butter. Scrape the mixture into a small crock or custard cup and store, covered, in the refrigerator for up to 2 weeks.

Barbecue Butter

1 stick (8 tablespoons) Real California unsalted butter, at room temperature

1 1/2 teaspoons mild smoked paprika

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon garlic powder

Mix the ingredients together in a small bowl, using a fork to make sure the spices and flavorings are mashed evenly through the butter. Scrape the mixture into a small crock or custard cup and store, covered, in the refrigerator for up to 2 weeks.

Each recipe makes (8) 1-Tablespoon servings

Cilantro Chipotle Butter

1 stick (8 tablespoons) Real California unsalted butter, at room temperature

1/3 cup minced cilantro leaves

Half of one canned chipotle in adobo sauce, seeded and minced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Mix the ingredients together in a small bowl, using a fork to make sure the spices and flavorings are mashed evenly through the butter. Scrape the mixture into a small crock or custard cup and store, covered, in the refrigerator for up to 2 weeks.

1/3 cup low-fat California yogurt

2 ounces finely grated aged California Asiago

2 tablespoons minced basil (6 large basil leaves)

2 tablespoons white wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups diced, trimmed fennel (3 small fennel bulbs)

1 1/2 cups diced seeded peeled cucumber (1 large cucumber)

1 1/2 cups diced yellow squash (1 medium yellow squash)

1 cup halved small seedless red grapes

4 ounces diced California Monterey Jack (1 cup)