RICE PUDDING

Rice Pudding is the ultimate comfort food.  Recently I have been on the search for a recipe that reminds me of the rice pudding that my mother made when I was a child.  After trying several recipes I decided that I needed to create a recipe myself and after making it several times I think it is a winner.

RICE PUDDING

2/3 CUP RICE

2 CUPS WATER

*COOK RICE UNTIL THE WATER IS ALMOST GONE.  CAN BE A LITTLE MUSHY, I COOKED MINE TILL MOST OF THE WATER IS GONE.  

*BEAT 1 EGG AND SET IT ASIDE

*POUR 2 CUPS OF MILK INTO RICE,  I USED 1 CAN OF EVAPORATED MILK AND ENOUGH MILK TO MAKE THE 2 CUPS.

*HEAT RICE UNTIL THE MILK IS SCALDED OR UNTIL THERE IS A  FILM ON TOP OF THE RICE.

*POUR SOME OF THE HOT RICE/MILK MIXTURE INTO THE BEATEN EGG AND WHISK IT QUICKLY SO THE EGG DOESN'T COOK.  I ADDED A COUPLE LADLES FULL AND WHISKED IT REALLY GOOD.  POUR BACK INTO THE PAN AND HEAT, STIRRING OFTEN TIL IT STARTS TO THICKEN.

ADD

1/2 CUP SUGAR

1 TSP. VANILLA

HANDFUL OF RAISINS, OPTIONAL

*CONTINUE TO SIMMER TILL IT HAS THICKENED TO YOUR PREFERENCE, MAYBE ABOUT A HALF HOUR, STIRRING FREQUENTLY.  I TOOK MINE OFF THE HEAT WHEN IT STILL SEEMED A LITTLE RUNNY BIT IT ENDED UP BEING JUST RIGHT CONSISTANTLY AS IT COOLED.  

*TOP WITH CINNAMON AND NUTMEG AS DESIRED.  

OVERNIGHT OATS

IT SEEMS LIKE I AM ON AN OATMEAL KICK LATELY AND AS MUCH AS I LOVE AMISH OATMEAL I HAVE ANOTHER RECIPE THAT YOU MAKE BEFORE YOU GO TO BED AND THEN WAKE UP TO A WHOLESOME BREAKFAST THAT YOU CAN EAT EITHER COLD OR HOT.

1/2 CUP OATS
1CUP SOY MILK  ( I JUST USE FAT FREE MILK)
1/2 TSP.  CINNAMON
1 TBLSP. HONEY
1/4 CUP RASPBERRIES
1/4 CUP BLUEBERRIES
2 TBLSP PECANS CHOPPED
(CHOPPED BANANAS IS MY FAVORITE)
MIX TOGETHER THE OATS, MILK, CINNAMON AND HONEY IN A BOWL.
COVER AND REFRIGERATE OVERNIGHT.
THE NEXT MORNING TOP WITH FRESH BERRIES AND PECANS.  ADD
ADDITIONAL HONEY IF DESIRED.  I PREFER TO HEAT MINE IN MICROWAVE
FOR APPROX 1 MINUTE.

PREP TIME:  5 MINUTES
SERVINGS: 2

AMISH OATMEAL

IF YOU LIKE A GOOD BOWL OF OATMEAL THEN YOU WILL WANT TO TRY THIS RECIPE.  IT IS EASY ENOUGH...JUST  COOK IN THE OVEN WHILE YOU ARE GETTING READY FOR YOU DAY AND WHEN YOU DRESSED YOUR OATMEAL WILL BE READY.

AMISH OATMEAL

1 1/2 C. quick oats
1/2 c. sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 t. baking powder
3/4 t. salt
1 t. vanilla

Stir together and spread into a greased 9x13 pan. Bake @ 350 for 25-30 min (or until edges are golden brown).

** I double it and bake in on a large cookie sheet... not sure what those measurements are... just your typical cookie sheet. I also like to substitute some regular rolled oats for part of the quick oats. It gives it a little more texture. Be sure to top with some fruit (bananas, berries, apples, peaches, pears... etc) and serve warm or cold with some cold milk. Yum.... ENJOY!

GERMAN PANCAKES

THIS IS A QUICK AND EASY BREAKFAST MADE WITH VERY FEW INGREDIENTS.  TOP WITH YOUR FAVORITE PANCAKE OR WAFFLE TOPPINGS.  ENJOY!

SORRY THIS ISN'T  A VERY FUN PICTURE....I HAD TO TAKE THIS PHOTO AS SOON AS THE PANCAKES  CAME OUT OF THE OVEN BECAUSE AS THEY COOL THEY SHRINK AND DON'T STAY PUFFED UP.

6 EGGS

1 CUP MILK

1 CUP FLOUR

1/2 TSP SALT

MELT 5 TBLSP BUTTER IN PAN.  MIX MIXTURE AND POUR INTO MELTED BUTTER

BAKE IN OVERN 450 DEGREES FOR 15-20 MINUTES.

GREEN SMOOTHIES

Original recipe from this link  Drink this daily and watch the pounds come off without fuss. The recipe is two handfuls of baby spinach, 1 cup of chunk pineapple, 2 bananas, 1 cup of yogurt and 1 cup of filtered water. Blend well and enjoy!   I made a half recipe with a few changes and it was still a full cup and a half.

Ok, this recipe has 554 calories as is, but it makes a ton of shake and maybe you could share it with someone, I knew however, that I couldn't drink it all and felt that was really alot of calories to give first thing in the morning because I like to eat evenly through the day.  I also really like to have a protien shake in the morning, therefore, I made a few personal changes and it was still very yummy and a few less calories, which I think I can still tweek.

My recipe:
1 Large handful of spinach
1/2 cup chunk pineapple
1 scoop protien powder
1 banana   (at 110 calories I think I will try 1/2 banana next time)
6 oz. dannon greek vanilla yogart (120 calories so I may cut this in half as well because protien powder gives it enough creaminess)
handful of cubed ice
1/2 cup water
Calories for this recipe is 490 which is slightly less but by cuting down on the banana and the yogart you can shave off another115 calories off of the smoothie bringing it down to 375 calories.  I really think it is a personal decision on what and how much you want to consume for breakfast.
Blend in blender for what seems like forever,  I did not want any stringy stuff left from the spinach in my drink.
I really felt full after drinking this and had no regrets eating (or drinking) spinach for breakfast.  :)

BAKED FRENCH TOAST

A RECIPE THAT I FOUND ON PINTEREST. I MADE THIS FOR EASTER BRUNCH AND IT WAS SO GOOD THAT I KNEW IT HAD TO GO ON MY RECIPE BLOG. THIS IS A MUST TRY.

Ingredients:

1 loaf sourdough bread

8 eggs

2 cups milk

1/2 cup heavy cream

3/4 cup sugar

2 Tbsp. vanilla

Topping:

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1 tsp. cinnamon

1/4 tsp. salt

1 stick cold butter, cut into pieces

1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.

2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).

3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly. Place in a ziploc bag and put in fridge.

4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).

Notes:

Your can serve with syrup, applesauce or fruit, or make a quick glaze with powdered sugar and milk. If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar untill well blended.
I also halved the recipe and put it in a 8x8 pan and it worked out great.
9x 13 Makes 12 servings

Click on the link below for the original recipe

http://mormonmavens.blogspot.com/2011/11/baked-french-toast.html

ZUCHINNI SEASON IS HERE AGAIN

THIS YEAR WE HAVE ZUCCHINIS, YEAH!, BUT THAT CAN BE A DOUBLE EDGE SWORD, BECAUSE ONCE THEY START TO GROW YOU HAVE TO FIGURE OUT HOW TO USE THEM.           NOTE: THIS IS MY KITCHEN COUNTER....

I CAME ACROSS A RECIPE THAT TURNED OUT TO BE A HIT...A MUST TRY IF YOU HAVE EXTRA ZUCCHINI.

ZUCCHINI BREAD PANCAKES
This recipe makes a lot so you may want to 1/2 it which can easily be done.

1 cup flour
3/4 cup whole wheat flour
1 tsp. salt
4 tsp. baking powder
3 Tbsp. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cup milk
2 eggs
2 cups zucchini, shredded
1 tsp. vanilla
3 Tbsp. butter, melted
In a large mixing bowl, combine dry ingredients: flour, salt, baking powder, sugar, cinnamon, and nutmeg.  In another bowl, whisk together milk, eggs, zucchini, vanilla, and melted butter.  Pour wet ingredients and stir until well combined.
Coat a griddle with butter or spray with cooking spray and set to medium hight heat.  Drop Tablespoons of batter onto the giddle. 
cook  1-2 minutes on each side, until brown and cooked through.  Makes 48 silver dollar-sized pancakes.
FREEZING DIRECTIONS:
 Flash freeze on a baking sheed lined with parchment paper.  When frozen, transfer to gallon freezer bagt.  To defrost, place three pancacks on a plate and microwave for 30-60 seconds, until warm throughout.

Spiced Pumpkin Nut Muffins

These muffins are great to have on hand in the fridge, for those morning when you really don't have much time for breakfast! I like to warm them in the microwave for 15 seconds!


Spiced Pumpkin Nut Muffins

Combine dry ingredients:
1 2/3 C. flour
1/4 tsp. baking powder
1 1/2 C. sugar
1/2 tsp. cinnamon
1 C. chopped nuts (I like walnuts)
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg

Combine wet ingredients:
1/2 C. water
2 eggs
1/2 C. oil
1 C. pumpkin

Mix wet and dry ingredients. Either spray or line muffin tins. Bake at 350 degrees for about 20 min (depending on oven). Makes approximately 16 muffins

CINNAMON ROLL PANCAKES

FROM..athomewithhaley.blogspot.com

I KNOW THAT I SPEND TO MUCH TIME BROWSING DIFFERENT BLOGS, BUT SOMETIMES I JUST CANT HELP IT.  AND THEN SOMETIMES I FIND SOMETHING THAT LOOKS AMAZING AND I JUST HAVE TO PUT IT ON MY BLOG SO THAT I CAN MAKE AS WELL AS SHARE THE RECIPE WITH OTHERS.  THESE PANCAKES LOOK SO GOOD AND HEAVEN KNOWS THAT CINNAMON ROLLS ARE ONE OF MY FAVORITE FOOD GROUPS.

FOR THE CINNAMON FILLING...
In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon
Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.
FOR THE CREAM CHEESE FROSING....
In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again:
2 cups powdered sugar
2 ounces cream cheese
1 tsp vanilla
4 T. milk
Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.
FOR THE PANCAKES
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:
2 cups pancake mix- I used Bisquick's Heart Healthy
3 eggs
1/4 cup canola or vegetable oil
1 T. powdered sugar
1 1/4 cups milk

OVERNIGHT FRENCH TOAST

This is “bed and breakfast good”—and so handy.  This baked French toast is made up the night before in an 8 1/2 x 13-inch pan. In the morning, you just pop it in the oven. Let it bake while you are getting ready for the day and you’ll have a wonderful breakfast for your family.

Ingredients
1/2 cup butter
1 cup brown sugar
1 teaspoon cinnamon
12 slices soft bread
6 large eggs
1 1/2 cup milk
1/2 teaspoon cinnamon
Directions
Preheat the oven to 350 degrees.
Melt the butter in an 8 1/2 x 13-inch baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan.
Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the 1/2 teaspoon cinnamon over the bread. Place the pan in the refrigerator overnight.
 Bake for 45 to 50 minutes or until the bread is browned. Serve hot with maple syrup, peach syrup, or cinnamon apple syrup. Top with butter or honey butter. a Prepared Pantry recipe

NEW POTATO, HAM AND CHEDDAR QUICHE

Ingredients
1 Pie Crust shell
4 large eggs
2 Cups half and half
¾ tsp salt
¼ tsp pepper
½ cup ham, diced
½ cup cube new potatoes, sautéed until nearly cooked
¼ cup red bell pepper, diced and sautéed until nearly cooked
(Optional) Fresh asparagus, chopped in approx 1 inch pieces, sautéed until nearly cooked
1 cup grated cheddar cheese
Directions
Preheat the oven to 375 degrees. Place the oven rack on the lower 1/3. Form the crust in a nine-inch pan, preferably a silver or light colored pan. Whisk together the eggs, half and half, salt, and pepper. Stir in the ham, cooked vegetables, and grated cheese. Pour the filling into the unbaked pie shell. Bake until the internal temperature of the filling is at least 165 degrees but not more that 185 degrees (about 45 minutes).
a prepared pantry recipe

EGG SAUSAGE CASSEROLE

4 CUPS FROZEN HASHBROWNS
2 CUPS DICED BACON OR BROWNED GROUND SAUSAGE
2 CUPS CHEDDAR, MILD OR EVEN PEPPER JACK CHEESE
(USE WHATEVER YOU HAVE ON HAND, OR WHATEVER SOUNDS
GOOD TO YOU)
6 EGGS
2 CUPS MILK
SALT AND PEPPER
MINCED ONION - OPTIONAL
PLACE FROZEN HASH BROWNS IN A 9X13 PAN. TOP WITH DICED HAM OR SAUSAGE AND CHEESE.BEAT THE EGGS, MILK, SALT AND PEPPER, AND ONION. POUR OVER THE TOP OF THE HASH BROWNS AND CHEESE MIXTURE. (I LIKE TO MIX IN TOGETHER A LITTLE).
BAKE AT 350 FOR 45 MINUTES.
BE SURE THAT KNIFE COMES OUT CLEAN AND THEN YOU WILL KNOW THAT IT IS DONE.