Rice and Raisins

When I was growing up, my mother made this delicious dessert treat, Rice and Raisins, quite often. It was simple to make, easy on the budget, and it was so darn good!!! It was comfort food at its best.

Our family called it Rice and Raisins, while others often call it Rice Pudding.

My kids grew up loving this dessert, and they ask for it often. I am hoping to instill traditions and memories in their lives as I have in mine.

Ingredients

2 c. water
1 c. short-grain rice
1/4 c. granulated sugar (More or less depending on how sweet you want it to be)
2 cans Evaporated milk
1/3 c. or more raisins 
1 tsp. or more cinnamon
1 tsp. vanilla extract
2 Tbs. butter

Directions

Bring the water to a boil in a saucepan. Stir in the rice. Bring the water back to a boil.  Lower heat to low and simmer for 20 minutes, or until rice is tender. If the rice becomes dry, add more water.

Lower the heat to keep the water at a simmer.  Cover the pot with a tight-fitting lid. Cook slowly for approximately 25 minutes, or until rice is tender. Do not lift the lid of the pot until to check on the rice. Add some hot water during cooking time if the rice becomes dry.

When the rice is tender, shake the cans of evaporated milk, so it is thoroughly mixed. Pour in one can of milk with the rice.

Stir in the raisins, sugar and cinnamon. Continue to cook over low heat, stirring in the other can of milk. Cook until the rice is soft and raisins and plumped. You want it to be more of a pudding, and not really liquidy.

Stir in the vanilla and butter.

Serve while warm and enjoy!

 Honey Garlic Chicken

Garlic is one of our favorite ways to enhance the flavor of meats or breads.  Garlic Honey Chicken is a quick and easy meal that take any time at all to prepare. We usually double the sauce when we make this because we like to add it to the rice.

Ingredients

1 Tbs. olive oil
1 1/2 lbs. boneless, skinless chicken breasts or thighs cut into 1/2-inch cubes or split the chicken breast in half so you have 2 thin pieces of chicken from each breast
salt and pepper (to taste)
1 onion, sliced in half and thinly sliced
2 c. frozen broccoli
1 can sliced carrots, drained
1/4 c. honey
1/4 c.  soy sauce
1/4 c. chicken broth
2 tsp. cornstarch dissolved in 1 Tbs. cold water
3 cloves garlic, minced
1/4 tsp. red pepper flakes (optional)
prepared cooked rice

Directions

Cut the chicken breasts into 1/2-inch cubes. Or, you can cut each chicken breast in half, so you have 2 thin pieces of chicken breast from each piece.

Salt each side of the chicken breast with salt and pepper.

Heat the olive oil in a cast iron skillet.  Add the chicken to the skillet and cook for 2 to 3 minutes, or until golden brown. Turn the chicken over and cook for another minute.

Add the onion, broccoli and sliced carrots. Cook and stir until the vegetables are tender.

In a small bowl, combine the honey, soy sauce, garlic cloves and red pepper flakes.  Pour over the chicken.  Toss to coat the chicken cubes, or turn the chicken pieces over if using the halved chicken breasts. Bring the sauce to a simmer and then simmer for about 1 minute. 

Stir in the cornstarch and water mixture.  Cook and stir until the sauce is slightly thickened, and the chicken is cooked through. 

Serve over prepared cooked rice and enjoy.

Sausage Cream Corn

This side dish combines two great flavors, corn and sausage. It is a great tasting casserole dish that is easy to prepare. 

Ingredients

1/2 lb. sweet Italian sausage meat, or sausage meat of your choice
1 large onion, chopped
1 small shallot, chopped
1 large clove garlic, minced
1 sweet pepper, chopped
2 (14-3/4 oz.) cans cream style corn, or you can use whole kernel corn, drained
1 tsp. parsley
1 1/4 c. herb-seasoned stuffing mix
1/4 c. heavy whipping cream
1/2 c. shaved Parmagiano Reggiano cheese
1 Tbs. butter

Directions

Preheat oven to 375°.

In a large cast-iron skillet, cook sausage, onion, shallot, garlic clove and sweet pepper until browned. Remove the meat with a slotted spoon and put in a small bowl. Drain off grease.

Add the corn, parsley and stuffing mix to the skillet. Stir to combine.

Pour in the heavy whipping cream and butter. You can leave this in the cast iron skillet, or transfer the mixture into a greased 1 quart baking dish.

Sprinkle the Parmagiano Reggiano over the top.

Bake for 30 to 35 minutes, or until golden brown. 

Extra Chocolaty Pudding From Scratch

 Chocolate pudding is one of those desserts that is smooth and creamy. It brings peace to a hectic day and comfort in troubling times. It is always nice to cook up a batch of pudding that my family and I can enjoy together as we unwind from the day.

 Ingredients

2 eggs, beaten
1/3 c. sugar
2 Tbs. cornstarch
3 Tbs cocoa
1/8 tsp. salt
2 c. milk
1 (6 oz.) pkg semisweet chocolate pieces, or 1 cup
2 Tbs. butter or margarine
2 tsp. vanilla

Directions

Beat eggs in a heatproof bowl.  Set aside.

Mix the sugar, cornstarch cocoa and salt in a large heavy bottom saucepan. Slowly whisk in milk until combined. Stirring or whisking constantly, cook over medium heat until the mixture boils. Boil and stir for about 3 minutes, or until the mixture is thick. Remove from heat.

Whisking or stirring constantly, gradually add about 1 cup of the hot pudding mixture into the beaten eggs.  Do not add the hot pudding all at once to the eggs, or it will cook the eggs.  Pour in about a heaping tablespoon of the hot pudding mixture at a time. 

Pour the tempered eggs back into the pudding mixture, whisking constantly. 

Bring the mixture back to a boil, stirring constantly. Boil for 1 minute. 

Add the semisweet chocolate pieces, stirring until they are melted.

Remove from heat. Stir in the butter and vanilla.  Cool slightly. Pour into dessert dishes. You can chill the pudding in the refrigerator or serve warm, which is what we like best. 

Easy Pots De Creme Chocolate Pudding

This is the easy version to making Pots De Creme Chocolate pudding.  It uses a box of chocolate pudding mix instead of buying heavy cream.  This recipe is perfect if you need a fast easy dessert. You can make it early in the day and chill until it is ready to serve. We don't always let our pudding cool because we like warm pudding the best.

Ingredients

2 1/4 c. milk
1 (4 oz.) pkg regular chocolate pudding mix
1 (6 oz.) pkg semisweet chocolate pieces, or 1 cup
1 tsp. vanilla

Directions

Prepare pudding mix according to package directions, but use 2 1/4 cups milk instead.

While the pudding is hot, add semisweet chocolate pieces, stirring until the chocolate is melted.  Cool. 

Pour in vanilla.  Beat well until the pudding is smooth and creamy.

Pour the mixture into cups or dessert bowls and chill.  

Serve with whipped cream.

Saucy Franks

One of my favorite recipes is, Saucy Franks. In no time at all, you can have a delicious meal on the table that your family will enjoy.  You can use beef hot dogs or any kind of hot dogs that you like best.

Ingredients

6 to 8 oz. uncooked noodles
2 Tbs. butter or margarine
1 lb.  hot dogs or frankfurters * See notes
1 onion, cut in half and thinly sliced
1 (10 3/4 oz.) can condensed tomato soup
1/4 c. brown sugar
1/4 c. water
2 to 3 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 green pepper, chopped

Directions

Fill a pot with water. Add some salt to the water and bring the water to a boil.  Cook the noodles according to package directions. Drain and set aside. 

Score the hot dogs/frankfurters in a corkscrew fashion.

Melt butter in a cast iron skillet. Add the hot dogs and onion. Cook until the hot dogs are browned on all sides and the onions are caramelized.

Stir in condensed tomato soup, brown sugar, water, vinegar, and Worcestershire sauce. Bring to a bubble, then turn the heat down to a simmer.  Cover and cook for about 10 minutes.

Add green pepper.  Cook covered 5 minutes longer. Serve over hot cooked noodles.

Notes

We use beef hotdogs because we like those best. However, they are rather expensive on our budget anymore. So we usually use the cheaper hotdogs made with chicken, and pork.

Rhubarb Goodie

Rhubarb is one of those fruits you either love or hate. We like rhubarb, but it has to be in small pieces for me to enjoy. It is tart, but is a good source of vitamin K1, and it is high in fiber.

Ingredients

4 c.  rhubarb cut in 1/4-inch pieces
1 c. sugar
1/4 tsp. salt
2 Tbs. flour
1/4 tsp cinnamon

Topping

3/4 c. flour
3/4 c. brown sugar
1/4 tsp. baking powder
1/4 tsp. soda
1/3 c. butter, melted

Directions

Preheat oven to 350°. Grease an 8 x 8-inch baking pan.

In a bowl, combine sugar, salt, flour and cinnamon. Add in the rhubarb.

Place the mixture in the prepared baking dish. 

Prepare the topping.

Combine flour, brown sugar, baking powder, and soda.

Mix in the melted butter.  The mixture will be crumbly.  Sprinkle over the rhubarb mixture in the baking pan.

Bake 40 minutes, or until the rhubarb is tender and the top is golden brown.