Creamy Rice Pudding

Ingredients:

3 1/3 cups milk plus more if  needed 

2 Tbsp unsalted butter

1/3 cup granulated sugar 

1/2 cup uncooked white rice

1/4 tsp salt

1/2 tsp ground cinnamon

1 1/2 tsp pure vanilla extract

1/2 cup raisins optional

3 Tbsp heavy cream

Directions:

1. In a medium saucepan, combine milk, butter, rice, salt and cinnamon.

2. Bring to a simmer and simmer uncovered, stirring frequently, for 30-40 minutes, until rice is tender.  Be sure to scrape the bottom and sides of the pan when you stir it.  If the mixture appears to dry out during cook time you can add a few splashes of milk.  

During the last few minutes of cook time, add the vanilla, raisins, and heavy cream and simmer for a couple more minutes.  Serve warm or chill.  The rice pudding will thicken up after chilling: you can stir in a splash of milk to thin it out again.  

ICKY STICKY SWEET AND SOUR RIBS

Ingredients:

• 
  
• 1/4 extra virgin olive oil
• 2 medium red onions finely chopped
• 2 cloves garlic minced
• 1/2 cup apple cider vinegar
• 2 cups red ale
• 3 cups dark brown sugar
• 1 tsp. salt
• 3-4 racks baby back ribs

directions:

Preheat a deep saucepan over medium heat.  Add onions and cook til translucent and tender.  Add garlic and stir..  Cook 1-2 minutes.  Add brown sugar and stir, cooking until dissolved.  Add vinegar, red ale, extra virgin olive oil and salt.  Simmer over low heat for 5 minutes.  Be careful, as the beer tends to bubble up very quickly if heat is too high.  Line a large cookie sheet or cake pan with aluminum foil (depending on the size of your ribs).  Place ribs on pan with meat side up and baste with 1/2 of the marinade.  Loosely cover with foil and cook for 1 hour.  Remove the foil and flip ribs to meat side down.  Baste with 1/2 of the remaining marinade.  Return to oven and cook for 30 minutes.  Flip ribs back to meat side up and baste with the last of the marinade.  Using either a basting ball or a spoon, scoop the liquid from the bottom of the pan and baste the top of your ribs.  Continue basting every 15 minutes until the ribs have been in the oven for a minimum of 2 hours and 30 minutes (you can go up to 3 1/2 hours if you continue basting).  Remove from the oven and cover loosely with your foil.  Let ribs rest for at least 10 minutes before serving.

Granola

Ingredients:

3 cups oats (not quick cooking)

1/3 cup brown sugar

3 Tbsp honey

1/4 cup vegetable or canola oil

1 tsp vanilla

1 egg white (optional)

3/4 cup walnuts chopped or sliced or slivered almonds

1/4 cub flax seed

1/2 cup coconut

Directions:

Preheat oven to 350 degrees.  Mix 1st 4 ingredients.  Pour honey into the oil, that way it doesn't stick.  Add vanilla, egg white (if you want it clumpier.)  Add the last 3 ingredients, mix and pour onto a foiled cookie sheet.  Spread over entire sheet and bake for 10 minutes.  Remove from oven and with spatula, break granola up into pieces and turn.  Return to oven for 10 to 15 more minutes or until golden brown.  Remove from oven and cool.  Break up with back of spoon.  Enjoy!!!

Blueberry Strata

 blueberries, cream cheese and bread bake in a creamy custard to create the best breakfast ever!!!

Ingredients:

Strata:

cooking spray

1 loaf french bread cubed

1 1/2 cups blueberries

2 (8oz pkg) cream cheese cut into 1/2 inch cubes

12 eggs

1/3 cup maple syrup

2 cups milk

Blueberry Syrup:

1 1/2 cups white sugar

3 Tbsp cornstarch

1 1/2 cups water

1 1/2 fresh blueberries

1 1/2 Tbsp butter

Directions:

1) Coat a 9x13 inch baking dish with cooking spray.  Place half of the bread cubes in dish. Top with 1 1/2 cups of blueberries.  Scatter the cream cheese over the berries.  Cover with the remaining bread cubes.  In a mixing bowl, wisk together the eggs, maple syrup and milk.  Pour egg mixture over the bread in the pan.  Cover and chill overnight.

2) Preheat oven to 350 degrees F. (175C) 

3) Bake Strata covered for 30 minutes.  Remove cover and bake for an additional 30 minutes.

4) While the Strata is baking, prepare the blueberry syrup.  Combine sugar, cornstarch and water in a saucepan.  Bring mixture to a boil over high heat.  Cook for 5 minutes.  Pour in remaining 1 1/2 cups blueberries and continue cooking for 10 minutes.  Remove from heat and stir in butter.  Serve Warm over slices of the Strata.

Pork Chop Potato Bake

Ingredients: 

6 Pork Chops

Vegetable Oil

Seasoning salt 

1 (10 3/4 oz) can condensed cream of mushroom soup

1/2 cup milk

1/2 cup sour cream 

1/4 tsp ground pepper 

1 24 oz pkg frozen O'Brien or hashbrown potatoes thawed

1 cup (4 oz) shredded cheddar cheese

1 (2.8 oz) can french fried onions

side note:  can also add mixed vegies, onions, and mushrooms.

Directions:

Brown Pork Chops in lightly greased skillet.  Sprinkle with seasoning salt and set aside. Combine soup, spur cream, pepper and 1/2 tsp season salt.  Stir in potatoes, 1/2 cup cheese, and 1/2 can of french fried onions.  Spoon mixture into 9x13 inch baking dish.   Arrange Pork Chops over potato mixture.  Bake covered in a 350 degree 0ven for 40 minutes. Top with remaining cheese and french fried onions.  Bake uncovered for additional 5 to 10 minutes or until hot.  

Serves 6

Creamy Tomato Basil Bisque Soup

 Ingredients:

4 Tbsp Butter 

1 onion Chopped

1 carrot chopped 

1 stalk celery chopped

2 tsp minced garlic

5 Tbsp flour

5 Cups Chicken Broth

28 oz can diced tomatoes with juice

1/2 Cup chopped fresh Basil leaves or 1Tbsp dry

1/2 tsp dried thyme

1/4 tsp dried Italian seasoning

1 Cup heavy Cream 

salt and pepper to taste

Directions:

Heat butter in large soup pot over medium heat,  Saute onion, carrot, celery and garlic until tender... about 5 minutes,  Stir in flour and cook, stirring 2 minutes.  slowly wisk  in broth.  Stir in tomatoes and bring to a boil. Reduce heat.  Add Basil, 
Thyme, and Italian Seasoning.  Let simmer 15 minutes.  In blender or with hand blender, blend soup until smooth.  Stir in cream and salt and pepper.  Let simmer until heated through. Serve with crusty bread for dipping.😋😋

Funeral Potatoes

Ingredients:

32 oz. bag frozen shredded hash brown potatoes
2 (10 3/4 oz) cans of cream of chicken soup  (I prefer to use cream of mushroom)
2 cups sour cream
1 1/2 cup grated cheddar cheese ( I like using Colby/Jack)
1/2 cup melted butter or margarine
1/2 cup chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted


Directions:

Grease 9x13 baking dish and preheat oven to 350. 
In large bowl combine soups, sour cream, cheese, onion and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.  
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of 
potato mixture.  Bake for 30 minutes. (I bake it for 40 to 45 minutes)

* If wanting to you can use cubed potatoes instead of hash browns but you will need to increase 
baking time to 55 minutes.

* You may also want to try adding a little ham and some peas to make a complete meal out of it.