Rice Pudding

Ingredients

• 1-1/2 cups cooked rice
• 1/4 cup raisins
• 2 eggs
• 1-1/2 cups milk
• 1/2 cup sugar
• 1/2 teaspoon ground nutmeg
• Additional milk, optional

Directions

1. Place rice and raisins in a greased 1-qt. casserole. In a small bowl, whisk the eggs, milk, sugar and nutmeg; pour over rice.
2. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Refrigerate leftovers. Yield: 4-6 servings.

Originally published as Grandm

TRY THIS NEW RECIPE FOR PANCAKES

Susan Lynn If you like pancakes, I've been living off of this recipe: 2 eggs, 1 banana, 1/2 cup oats, 1/4 cup applesauce,

1/2 tsp cinnamon, 1/2 tsp vanilla (I think that is the right amount of vanilla). Put it all in the blender and cook as normal

pancakes. I believe each batch has two servings and I make my pancakes small enough so I get seven pancakes per serving. 

Pot Luck Mac and Cheese

the last couple of times I made mac and cheese from my favorite recipe, I was disappointed so I decided to try a new one and I am glad I did! 

POT LUCK MACARONI AND CHEESE

Ingredients

• 3 cups uncooked elbow macaroni
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2 cups shredded Mexican cheese blend
• 2 cups shredded white cheddar cheese
• 1-3/4 cups whole milk
• 1 can (12 ounces) evaporated milk
• 3/4 cup butter, melted
• 3 large eggs, lightly beaten

• Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
• Cook, covered, on low until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once. Yield: 16 servings (3/4 cup each).

it was a BIG HIT and I plan  to use this recipe in the future.  It is really creamy!

HO HO HOliday Bark

I think I found this recipe in one of those  "inserted magazines" that come with the Sunday paper.

Directions

1. Melt chocolate chips in the microwave. ...
2. Sprinkle assorted chopped candy, mini cookies and sprinkles on top, pressing into the soft chocolate.
3. Refrigerate until fully hardened, 30–45 minutes.
   
4. Cut or break into pieces and store in an airtight container in a cool place for up to 5 days.
   

I used my double boiler to melt the chocolate chips instead of in the microwave.  The melted nicely and I followed the rest of the recipe

The new PYREX storage bowls with the red tops are perfect for storing this, but I don't think storage will be necessary for long.  

Apple Gouda Quesidillas

I sliced an apple really  thin.  I took two flour tortillas and folded each in half.  I put slices of apple between layers of gouda cheese.  I sprayed my frying pan with PAM and heated it over a medium flame and them placed the folded tortillas in the pan.  After 2.5 minutes,  I flipped them over and heated for two more minutes.

They were delicious!!!!!

I had the rest of the apple slices dipped in  blueberry yogurt.

Chicken Tortilla Slow Cooker Soup

3 or 4 boneless skinless chicken breasts
2 ten ounce cans of diced tomatoes with chilis
one 15 ounce can of black beans drained
15 ounce can of corn
one jar of salsa
one 15 ounce can of kidney beans (I forgot to put these in)

put chicken in crockpot
add tomatoes
add beans
put corn and salsa on the top

cook for approximately eight hours on low

near end of cooking time, remove chicken breasts and shred and then return
to pot

I also added one envelope of Sazon Goya Sin Achiote and some  garlic pepper
it could use some more spices  (more than are in the original recipe)
Near the end, I thought it was too thick so I added a can of chicken broth

I served with tortilla chips and sour cream, but some shredded cheese might
be a good addition.

I liked it better as a leftover than I did the first night I served it

Trader Ming's BBQ Chicken Teriyaki

Peggy recommended this product when we went to TRADER JOE'S a few weeks ago.

I added half a can of chunks of pineapple and some leftover carrots.  It was VERY GOOD!

I served it with brown rice and spring rolls on the side.