Rice Pudding

Ive been on this total rice kick lately don't know why, but i just crave it. rice pudding, rice drink (horchata), rice cereal (rice w/ milk and sugar (and a spoon). I just love it. So i made some "uncle Bens" mix rice pudding tonight and i got like one bite and then my dad scarfed down all the rest so my mom and i didnt get any so we made homemade rice pudding and it was even better. the best we've ever had. My mom liked it so much that she posted it on her blog too

Creamy Rice Pudding
1 1/2 cups cooked rice
1 1/2 cups milk
1/4 cup cream
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1/2 teaspoon cornstarch
1 tablespoon butter
1/2 teaspoon vanilla extract

In medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in cream, beaten egg and corn starch. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. Sprinkle w/ cinnamon (optional)

Horchata

This recipe calls for milk, but if your vegan, you can use almond milk instead, or just use all water, or soy milk, or whatever. recipe is very forgiving. I love to drink this plain. Its also really good poured over cereal.
Horchata

Put 1-1/3 cups uncooked rice in blender. add 2 cups milk. puree 20 sec. then add an additional 3 cups milk. puree 30 more sec. Let soak in refrigerator over night. Next day once again puree mixture 20 more sec. then add 1/2 Tablespoon cinnamon, 1 T vanilla, 3/4 cup half and half, and 1 c sugar and puree 20 more sec. Pour into pitcher.
To serve: (rice sinks to bottom of pitcher so always stir horchata before serving) After stirring serve it to people over crushed ice in individual cups. I never strain it. My family likes it unstrained and so do all my latin co workers. (i know adding milk and cream and stuff isnt very traditional. its just how ive always prefered it)

Valentines Sugar Cookies

Valentines Sugar Cookies

I made these for the kids today. Same recipe I usually use (click here).

Boone North Carolina Survival Sandwiches

Next recipe Im gonna try Boone North Carolina Survival Sandwiches

Auntie Anne's Pretzels Copy Recipe

Its already February 12th & i havent posted anything till now. i'm so blog lame. i have a good excuse though.. our oven broke about 1 1/2 weeks ago so it was impossible to bake anything. it broke right after i made some homemade pretzels that turned out very well actually. my dough didnt raise very high but the pretzels stilll were dang good so i know its a good recipe and proven very forgiving.


Auntie Anne Copy Recipe
3/4 cup warm milk
3/4 teaspoon active dry yeast
1 tablespoons brown sugar
3/4 teaspoon salt
2 cups regular flour
1 cup Warm water
1 1/2 tablespoons baking soda
to taste coarse salt
4 tablespoons butter (melted)


Sprinkle yeast on lukewarm milk in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 45 minutes. While dough is rising, prepare a baking soda water bath with 1 cup warm water and 1 1/2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope* (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in 400 oven for about 8 minutes or until golden. Brush with melted butter and enjoy! Toppings: after you brush with butter try sprinkling with coarse salt. or for Auntie Anne's famous Cinnamon Sugar, try melting a stick of butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. Enjoy! * The longer and thinner you can make the dough rope, the more like Auntie Anne's they will be. I wasnt in the mood for a sweet pretzel so I made some mustard/mayo dip (Stir 1/4 cup mayo with 1/2 cup mustard... and Just like that youve got.. MAYO MUSTARD DIP)

Missys Moms Enchiladas

Missys Moms Enchiladas
Canola Vegatable Oil

3 small cans enchilada sauce (red)

1 big bag shredded cheddar cheese

2 small pks hormel preccoked seasoned chicken breast pieces

12 medium flour tortillas

Preheat oven to 400. In large non stick skillet, Fry tortillas in oil over med-high, 5 seconds on each side (or till tortilla bubbles up). Pour 2 cans enchilada sauce in large plate or dish. Did both sides of each fried tortilla in enchillada sauce. After each tortilla has been fried and dipped, Put handful of cheese and few pieces of chicken in center of each tortilla and roll up into tight burrito. Place each stuffed burrito side by side in a row in 9x13 casserole dish (so its 2 rows of 6 burritos). As soon as all 12 burritos are placed in casserole dish, pour 3rd can of enchilada sauce over top of burritos and then cover w/ remaining cheddar cheese. Bake at 400 for 25 minutes.

Serve w/ sour cream or just eat plain.

Sweet Dinner Rolls

Sweet Dinner Rolls

1 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Place milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 6 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 375 degrees F
Bake in preheated oven for 8 to 12 minutes, until light golden.