Mom's Rice Pudding

I cannot believe no one has posted this recipe yet! Whenever I want to have a delicious, comforting breakfast that reminds me of being little, I will break out this recipe and make it. Mom made this all the time growing up- probably because it could feed a [huge] crowd for a little bit of money. Whatever the reason, its so amazingly rich and delicious...you need to try it.

courtesy

Mom's Rice Pudding

Becky Jewkes

4 cups milk

1/2 cup granulated sugar

1/2 cup white rice

Vanilla extract

Combine all ingredients (except vanilla) in large oven-proof pot. Cook, uncovered, at 350 degrees for 1 hour and 15 minutes. Add desired amount of vanilla after removing from oven and stir to combine. Enjoy!

Garden Chicken Casserole

Pic courtesy of Google images

I know that you're probably immediately turned off by the word "casserole," but don't be. Mostly because it's not a casserole, it's more like a stew. You don't even bake it in the oven! Anyway, of all the recipes that Mom made for us growing up, this is maybe one of three that I still make today. Which is a testament to it's goodness. Not that Mom wasn't a fabulous cook, it's just that times and food has changed a lot. And even though this is an oldie, it's a goodie.



Garden Chicken Casserole
from Becky Jewkes

Brown 10 chicken breasts in small amount of oil
Peel and slice 10 carrots
Wash and thinly slice 10 potatoes
Slice in to rings 2 onions

Spray non-stick spray on the bottom of a large pot. Layer chicken, carrots, onions, potatoes. Season with s & p. Pour 2 cans of cream of chicken soup diluted with 1 can of water over the chicken and veggies. Cover and simmer on low for 45 minutes or until potatoes break easily.

***Note: You can manipulate this recipe SO easily. First off, I would probably cut this one in half, maybe even in a fourth. You can add peas, peppers, tomatoes, or whatever your little heart desires. You can also change the ratios of ingredients to your liking. Enjoy!

Throw and Go BBQ Chicken

photo from realmomkitchen.com

Don't you just love crock pots?  The house smells good all day.  You look and smell like an awesome wife.  Yet-all you did was throw some junk in a pot and push start.  I love it!  This is a really yummy recipe.  I was a little worried that there wasn't more liquid in the pot, but it all worked out-don't worry!  I actually halved the recipe and it made 6 sandwiches for us.  Don't forget the money maker--throw a dill pickle on there (lesson learned from Claire, thank you!)


Throw and Go BBQ Chicken
Recipe from realmomkitchen.com

• 5 boneless skinless chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion flakes
• 1/2 tsp salt
• 1/4 cup brown sugar
• 1 cup spaghetti sauce
• 1/2 cup Kansas City Style bbq sauce (I used Cattlemen’s Kansas City Classic)
• 1 Tbsp. liquid smoke
• rolls or buns to serve on
• butter

1. Place all the ingredients in the crock pot in the order listed above.
2. Cook in the crock pot on high for at least 6 hours.  Remove the chicken and shred.  Return to the crock pot and mix into the sauce.
3. Butter the inside of your buns or rolls.  Place them on a cookie sheet.  Broil them in the oven on the second highest level for the oven rack (this prevents burning).  Broil until golden brown.  You want them toasty because this bbq chicken is so moist and saucy you will end up with soggy bread if you don’t toast them.  Sandwich bbq chicken inside toasted buns or rolls.

Bruschetta with Tomatoes and Basil

This recipe is the simple and classic rendition of bruschetta. I'm not a huge fan of tomatoes, but I absolutely love this appetizer- its so fresh and perfect for any occasion, especially in the hot summer!

Bruschetta with Tomatoes and Basil

Adapted slightly from America's Test Kitchen

4 ripe, medium tomatoes, cored and chopped medium

1/3 cup chopped fresh basil

Salt and Pepper

1 loaf crusty French bread, sliced 1-in. thick

1 garlic clove, peeled and sliced in half

3 Tbs. extra virgin olive oil

Parmesan Cheese

Mix the tomatoes and basil together and season with salt and pepper to taste. Adjust an oven rack 4 inches from the broiler element and heat the broiler on high. Place the bread in a single layer on a baking sheet and broil, turning once, until golden brown on both sides, 2 to 7 minutes. Rub the garlic clove evenly over one side of the toasted slices and brush with the olive oil. Drain the tomato-basil mixture of excess liquid and spoon it over each slice of bread before serving. Sprinkle with shaved parmesan cheese. Enjoy!

Queso Blanco Dip

photo from cooking-mexican-recipes.com

Finally a cheese dip that doesn't clump up!  I did do a lot of altering.  First, I would half this because it makes a ton and the cheese isn't cheap.  Second, I would switch the amounts of monterrey jack vs. american because I personally prefer the taste of monterrey jack.  And third, I didn't add any of the veggies except for the tomato which is technically a fruit anyhow.  I like a plain cheese myself.


Queso Blanco Dip
From Annie’s Eats
Yield: about 2 cups
Ingredients:
1 tbsp. canola or vegetable oil
¼ cup onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
12 oz. white American cheese, shredded*
4 oz. Monterey jack cheese, shredded
¼-2/3 cup milk
1 tomato, seeded and finely diced
2 tbsp. cilantro, minced
*White American cheese can be found at the deli counter in most grocery stores.
Directions:
Heat the oil in a medium saucepan over medium-high heat.  Add the onion and jalapeño to the pan and cook, stirring occasionally, until tender, about 5 minutes.  Reduce the heat to medium-low.  Add both of the shredded cheeses and ¼ cup of the milk.  Whisk or stir until completely melted.  Mix in the tomato and cilantro, and add additional milk gradually as necessary to achieve desired consistency.  Transfer to a warmed serving bowl and serve immediately.

Ooey Gooey Peanut Butter Chocolate Chip Brownies

**picture and recipe courtesy of ourbestbites.com

Holy cow...when I saw these brownies on ourbestbites.com they were HOLLERING (not screaming) my name. SOOOO up my alley. Especially being pregnant. Anything with chocolate and peanut butter. YES PLEASE! They did not disappoint....super rich and super delicious.

3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
cooking spray
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup :)

Preheat oven to 350 degrees.

With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes. Cool for about five minutes.

Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. No one will tell if you stir in some extras. Spread marshmallow layer over semi-cooled brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for about 30 minutes. Remove from oven and cool before cutting into squares.

Strawberry (or Raspberry) Cupcakes

photo from realmomkitchen.com

Okay, funny story.  I had my back turned when Jake first tried these.  The noise he emitted scared me.  I turned around, very worried, and asked if he was okay.  His eyes were shining and he had an ethereal look on his face.  Then  he cried.  No, I'm kidding.  But he did say these were it--I mean IT!  His favorite!  **I'm not a huge fan of strawberry as the original recipe called for so I did raspberry.  I'd do it again just to see Jake's face.

Strawberry Cupcakes
Recipe from realmomkitchen.com
Cupcakes:

• 1 white cake mix
• 1 (3 oz) box of strawberry gelatin
• 2/3 cup canola oil
• 1/2 cup of frozen sliced strawberries in syrup, thawed
• 1/2 cup water
• 4 eggs

Frosting:

• 2/3 cup frozen sliced strawberries in syrup, thawed
• 1 1/2 cups butter, softened
• 6 cups powdered sugar

1. Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
2. In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
3. Fill cupcake liners 2/3 of the way full with batter, do not over fill.  If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
4. Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool.
5. Place the 2/3 cup of strawberries into a blender and puree.  Place the butter in a bowl and using a mixer beat until smooth.
6. Add half the powdered sugar to the butter and beat until all combined and fluffy.  Then beat in the strawberry puree until well blended.
7. Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes.

Cookies and Cream Cheesecake Cupcakes

photo from 52cupcakes.blogspot.com

Yes, Martha Stewart makes me wan to pull my hair out too.  However, she does have some good recipes.  So putting aside that this comes from her, just think about oreos and cream cheese.  Then humble yourself and make these--for someone else, of course.

Cookies and Cream Cheesecake Cupcakes
From Martha Stewart's Cupcakes
Makes 30 (Note: I halved this recipe and it was very easy, 30 of these cupcakes would surely be the death of me)

• Ingredients:
• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
   
   2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
   
   3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
   
   4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.