Creamy Rice Pudding

This recipe I make all of the time.  I love it!  Whenever we have rice for dinner, I purposefully make too much so I can make this for dessert the next night (okay, it usually doesn't make it that long).  I've learned that you need to be really patient with it.  The longer it cooks, the creamier it gets.  And once you add the egg, please stir constantly.  I like egg, but the pudding doesn't necessarily want to have egg clumps in it.  It's not terrible, but I'd prefer the flavor spread out more.  I never have golden raisins on hand, so I use the dark raisins.  You could also try any other number of dried fruits.  There may be other more impressive rice pudding recipes out there, but this one is my current favorite.  From allrecipes.com

• 3/4 cup uncooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup golden raisins
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

1. In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In another 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 (or more). Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Chicken with Rosemary Sauce

A couple of years ago (back when we were gung ho about having fresh produce from a garden), we planted some rosemary in our front flower bed.  Of all of the plants that year, this one gave us the most yield, and continues to do so.  I love rosemary.  I love the smell, I love the taste...  hmmmm.  This recipe is again from Stephanie's blog, and it is definitely my go-to recipe for when I don't know what to cook even when company is coming over.  I always have everything on hand, it's quick, it's easy, it's healthy, and don't forget so yummy!

1 t Olive Oil
4 4 oz breast halves
1/4 t salt
1/8 t black pepper
1/2 c chopped green onions
1/4 c dry white wine
1 t minced fresh rosemary
1/2 c chicken broth (fat-free and low sodium)
1/2 c half & half

1. Heat oil in large nonstick skillet over med-high heat. Sprinkle chicken with S & P.
2. Add chicken to pan; cook 3 minutes on each side.
3. Add green onions, wine, & rosemary; cook 30 seconds.
4. Stir in broth; cook 2 minutes.
5. Add half & half; cook 2 minutes. Serve

183 calories; 6 g fat; 27.5 g protein, 0.5 g fiber

Black Bean Soft Tacos

If there is one thing I can get my kids to eat, it is these tacos.  I'm not sure why, but my kids love Tex-Mex.  Perhaps it's the fact that they can get dirty with this recipe, since you eat it with your hands like a sandwich.  Whatever the case, they love this recipe!  It's quick, easy, and oh so importantly... YUMMY!  We've even had unexpected company come for dinner one night (a vegetarian) and he loved it too!  Enjoy!  From allrecipes.com

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes
• 1 (4 ounce) can chopped green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 8 (6 inch) flour tortillas, warmed
• 1/2 cup shredded reduced-fat Cheddar cheese
• 1 large ripe avocado, peeled and sliced (we only use this when we have it on hand)

1. In a nonstick skillet, saute onion and garlic in oil until tender. 
2. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. 
3. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Chicken Divan

Quite honestly, I don't remember this recipe very well.  I know I liked it, or it wouldn't be on here.  I'm thinking that the reason I don't make it too much is that I don't typically buy swiss cheese.  Not sure why, as the wine and swiss cheese is a great combination.   Hmmm... think I'll have to add this back to my repertoire, it sounds pretty yummy to me right now!  From Stephanie at Aggieland Mommy Cooks

2 c frozen chopped broccoli
3 T butter
3 T all purpose flour
1/8 t pepper
dash ground nutmeg
3/4 c light cream or milk
1/2 c chicken broth
1/2 c shredded swiss cheese
2 T dry white wine
1 1/2 c cubed cooked chicken or turkey
3 T grated Parmesan cheese
paprika

1. Preheat oven to 350.
2. Cook broccoli according to package directions; drain. Arrange in 10x6x2" baking dish.
3. For sauce: in medium saucepan, melt butter. Stir in flour through nutmeg. Add cream and broth all at once. Cook & stir til thickened and bubbly.
4. Add swiss cheese and wine, stirring until cheese melts.
5. Pour half of sauce over broccoli. Top with chicken, then remaining sauce. Sprinkle with Parmesan and paprika.
6. Bake about 20 minutes or til heated through.

Peppermint Bark

What says Christmas more than candy canes and white chocolate?  These are super easy to make and such a treat to eat!  From Aggieland Mommy Cooks.

24 oz package white almond bark
1 package candy canes

1. Pick a day where you need to release stress. Pound the heck out of the candy canes.
2. Meanwhile melt the bark either in the microwave or a double boiler. Mix them together. Pour onto a wax paper lined cookie sheet. Chill until hardened. Break into pieces, eat!

Snowballs

Growing up, my mom's family used to exchange cookies... or was it just that they brought them to Grandma's house for the huge Christmas brunch we had there?  Whatever the case, there were two distinctive cookies I remember enjoying most.  I haven't actually approached my aunts as to which cookies they used to make, but this one is very familiar.  It may be slightly different from the recipe I remember as a child, but boy it is close!  LOVE IT!  Thanks Stephanie, for the nostalgia!

2 c all purpose flour
3/4 salt
1 c unsalted butter
1/2 c sugar
1 T vanilla extract
1 c finely chopped pecans
3/4 c sifted powdered sugar

1. Preheat oven to 325; butter 2 baking sheets. Onto a piece of wax paper, sift the flour and salt. In a medium-size bowl, with the mixer on high, cream the bitter and sugar until light and fluffy. Blend in vanilla.
2. Using wooden spoon, stir in the flour mixture, then the pecans. Dust your hands with a little powdered sugar and roll the dough into 1" balls. Place 2" apart on the baking sheets and bake 25 minutes or just until light brown.
3. Transfer to racks and cool for 15 minutes then roll in powdered sugar. Keep in airtight container for up to 2 weeks. Do not freeze.

Chocolate Crinkle Cookies

 These also made an appearance on last year's cookie tray.  They were really easy and super yummy.  A real treat!  These are from Disney's FamilyFun.com

3/4 cup butter, melted 

1/2 cup unsweetened cocoa powder 

1 cup sugar 

2 large eggs 

2 tsp. vanilla extract 

2 cups all-purpose flour 

1 tsp. baking powder 

1 tsp. baking soda 

1/2 tsp. salt 

1 6-oz. bag semisweet chocolate chips 

3/4 cup confectioners' sugar

 

1. In a large bowl, mix the melted butter, cocoa powder and sugar; beat in the eggs and vanilla extract.
2. In a medium-sized bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in the chips. Refrigerate for 2 hours or overnight. 
3. Preheat the oven to 350 degrees. Form the dough into 1-inch balls and roll in confectioners' sugar. Bake on an ungreased baking sheet for 12 minutes. 

Makes 25 to 35 cookies.