Rice Pudding

                                     1x           2x          3x    

Cooked Rice            1 1/2 C.     3 C.       4.5 C. 

Whole Milk                1 C.         2 C.        3 C. 

Kosher Salt                1/4 t         1/2 t       3/4 t

Egg, beaten                1               2            3

Heavy Cream          1/2 C.        1 C.       1.5 C. 

Ground Cinnamon    1/4 t         1/2 t        3/4 t

Ground Nutmeg        pinch       1/8 t        1/4 t

Sugar                         1/3 C.      2/3 C.      1 C. 

Dried Fruit, cubed     2/3 C.    1 1/3 C.     2 C. 

Butter                        1 T            2 T         3 T

Vanilla                      1/2 t           1 t         1 1/2 t

In a small saucepan combine cooked rice, milk, and salt.  Cook over medium low heat for 10-20 minutes, until thickened.  Stir occasionally.

In a small bowl, whisk egg, heavy cream, cinnamon and nutmeg.  Set aside.

When rice mixture has thickened stir in Sugar.

Whisk heavy cream mixture, with a steady stream, into the rice mixture, stirring constantly until combined.

Stir in dried fruit.  Continue to stir occasionally until thickened. about 10-15 minutes.

When it is thickened remove from heat and stir in butter and vanilla.  

Let cool for at least 10 minutes.  Stirring occasionally.  Store in refrigerator.  

Chocolate Butterscotch Peanut Clusters - Kristen Lockhart

6 oz. Semi-sweet Chocolate Chips

2 cups Butterscotch Chips

12 oz. Salted Cocktail Peanuts

Melt chocolate and butterscotch chips in a double broiler.  When melted, remove from heat and stir in peanuts to coat.

Drop peanut clusters by round spoonful's onto wax paper.

Let harden before serving.

Note: can add toffee bits as well.

Alabama Fire Crackers - Kristen Lockhart

1 cup Canola Oil

2 (1 oz) envelopes Italian Dressing Mix or Ranch Dressing Mix

2 Tablespoons Crushed Red Pepper Flakes

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/2 teaspoon Pepper

1 (16.5 oz) package saltine crackers

In a large zip lock bag add all ingredients except crackers.  Seal bag and squish the bag with your hands until the oil and spices are well blended.

Add crackers to the bag.  Seal the bag and turn over to coat crackers with spice mix.

Let sit in bag for 1 hour then turn bag over and let sit for another hour and turn again.  Keep repeating this till crackers are well coated with spice mixture.  Then allow to sit overnight.

Remove crackers from bag and enjoy!

English Muffin Eggs - KayDee Friel

2 wheat English Muffins

Butter

2-4 Eggs

Olive Oil

4-5 Asparagus stalks, chopped

2 Green Onion stalks, chopped

1/4 cup Spinach, chopped

1 garlic clove, minced

Slap yo Mama

Split English muffins open and toast till desired doneness.  We like to put it on 6/6 for our toaster oven (highest and longest setting).  Butter muffins when they are done toasting.

Bring a pot of water to boil.  Once the water comes to a boil turn the temp down to 7ish and gently put eggs in pot and soft boil them for 6 1/2 minutes.  If really large eggs you may need to boil for 7 minutes.

When eggs go into the water turn on burner with cast iron pan to 5 (medium).  Drizzle some oil into pan and let heat up for 1 mintue.

Add asparagus and green onions to heated cast iron pan and cook for 2 minutes.  

After the 2 minutes of cooking for, add spinach and garlic to cast iron pan and cook for 1-2 minutes, until spinach is wilted, stir constantly.  Remove pan from cook top and place at table on a trivet.

When eggs are finished boiling, remove them with a slotted spoon or Chinese strainer.  Run the eggs under cold water to cool them down quickly.  

Crack the eggs open with one hard strike with a butter knife.  Pull the eggs apart and use the butter knife to scrape the egg out of the shell into a small bowl.  Add sauté veggies.  Sprinkle with Slap yo Mama.  Eat with English muffins. 

Cornbread

1 cup Yellow Cornmeal

1 cup Milk

1 cup Flour
1/3 cup Sugar
1/3  cup Brown Sugar
1 Tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Butter, melted

3 Tablespoons Honey
1 Egg

Preheat oven to 400.

Soak cornmeal in milk for 15 minutes.

Whisk flour, sugars, baking powder, and salt in a large bowl.

Add cornmeal/milk mixture, butter, honey, and egg to flour mixture; whisk until well combined.

Pour into an oiled cast iron pan.

Bake for 25 minutes.

Note: To reheat cornbread preheat oven to 350.  Place cornbread in an oven proof dish and cover with foil and bake for 10 minutes.  If the cornbread is dry and crumbling just add some butter to the top after it is reheated.

Lemon Curd

4 Egg Yolks

2/3 cup Sugar

1 Tablespoon Lemon Zest

1/3 cup Lemon juice, 2-3 lemons

6 Tablespoons Butter, softened and cut into 6 pieces

Fill the bottom pot of your double broiler with 1-2 inches of water.  Place on high heat.  Once the water begins to boil, reduce to low heat and keep water at a simmer.

Place egg yolks, sugar, lemon zest and juice in to the pot on top of your double broiler.  Wisk until completely blended, then continue to whisk as the curd cooks.  Constant whisking prevents the egg yolks from curdling.  Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 5-10 minutes.  If it is not thickening, turn up the heat while constantly whisking.

Remove pan from heat.  Whisk the sliced butter into the curd.  The butter will melt from the heat of the curd as you whisk.  Pour curd into a jar and place a piece of plastic wrap directly on top so that it is touching the top of the curd.  The curd will continue to thicken as it cools.  Once completely cool, remove the plastic wrap and refrigerate for up to 10 days.

Party Meatballs

Slow Cooker Bag for easy cleaning

2 lbs frozen fully cooked Meatballs 

1 1/2 cups Grape Jelly (510g. or 18oz)

1/2 cup Bbq Sauce (70g.)

1 bottle Chili Sauce

2 Tablespoons Dijon

2 Tablespoons Frank's Red Hot Sauce

1/2 teaspoon Salt

1/2 teaspoon Pepper

Place bag in slow cooker.  Add meatballs to slow cooker.  

In a small bowl whisk the Grape Jelly, Bbq sauce, chili sauce, dijon, Frank's, salt, and pepper.  Pour over meatballs and stir to combine.  

Cook on high for 2-2 1/2 hours.  Stir half way through.   

Serve with toothpicks.

Note:

If using a bag of Trader Joe's Meatballs use 2 bags.

To thicken:

After the meatballs are done cooking whisk 2 Tablespoons cornstarch with 1/4 cup sauce from crock pot. Stir into meatballs till combined. It will thicken as it cools.

Apple Butter

2 cups Unsweetened Applesauce
1/2 Tablespoon Cinnamon
1 Tablespoons Maple Syrup
1 Tablespoons Honey
Juice from 1/4 Lemon

The key to getting that thick, rich apple butter consistency is cooking it low and slow to evaporate the liquid without scorching the sugars. It should be a thick spreadable consistency when you are done. If you grab a big spoonful of apple butter, it should stay mounded on the spoon and not run off the edges.

Spread the applesauce in the bottom of a thick bottomed skillet. The more surface area there is for evaporation – the quicker your apple butter will be ready to enjoy, so pick a bigger one if you can.
Turn your burner to the lowest setting. Stir in the cinnamon, syrup, honey and lemon juice.

Continue to cook over low heat stirring every half hour until it is thick and the consistency that you like.

Wait until it cooks down before adding extra sweetener or spices so you have a chance to taste the actual product and adjust accordingly.
Feel free to add nutmeg, ginger, allspice

Cream Cheese Frosting

8 oz. Cream Cheese, softened

1 stick Butter, softened

1 teaspoon Vanilla Extract

4 cups Powdered Sugar, sifted or frosting will be lumpy

Beat cream cheese and butter in a stand mixer until creamy, well combined, and lump-free.

Add vanilla and stir to combine.

With mixer on low, gradually add powdered sugar until completely combined. 

Mix in add-ins.

The frosting can be made and transferred to an airtight container and stored in the fridge for up to 3 days, or in the freezer for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using.

ADD-INS:

Apple

.35oz Freezed Dried Apples, ground very fine

1/4 cup Apple Butter

Add finely ground Freeze Dried Apples, and 2 Tablespoons apple butter, and beat on medium till fully combined.  Add in 1 Tablespoon of apple butter at a time till you get a pipeable consistency.

Adjust consistency with a little apple butter or powdered sugar if needed.

Blueberry

1/4 cup Lemon Curd

1 oz. Freeze Dried Blueberries, ground very fine

Add 2 Tablespoons lemon curd, and the finely ground Freeze Dried Blueberries, and beat on medium till fully combined.  Add in 1 Tablespoon of lemon curd at a time till you get a pipeable consistency.

Adjust consistency with a little lemon juice or powdered sugar if needed.

Lemon

1/4 cup Lemon Curd

Add 2 Tablespoons lemon curd and beat on medium till fully combined.  Add in 1 Tablespoon of lemon curd at a time till you get a pipeable consistency.

Adjust consistency with a little lemon juice or powdered sugar if needed.

Strawberry

1 oz. Freeze Dried Strawberries, ground very fine

Heavy Cream, if needed

Add the finely ground Freeze Dried Strawberries, and beat on medium till fully combined.  

Gradually add heavy cream, one tablespoon at a time if it becomes too stiff.

Note:

If your frosting is too thick add 1 Tablespoon at a time: lemon juice, Heavy Whipping Cream, Apple Butter, or lemon curd.

If your frosting is too thin add Powdered Sugar 1 Tablespoon at a time.

Blueberry Cupcakes

Makes 24 Cupcakes

1 Duncan Hines Lemon Cake Mix

1 Instant Lemon Pudding mix

1 oz. chopped Freeze Dried Blueberries, ground

4 Eggs, lightly beaten

1 cup Whole milk

1/3 cup Veggie Oil

1 teaspoon Lemon Extract

6 oz. Frozen Blueberries, dusted in 2 Tablespoons Flour (do not thaw)

Cream Cheese Frosting with Blueberry Add-In for the frosting.

Preheat the oven to 350.

Combine dry ingredients in a large bowl.

Add the wet ingredients and beat on medium for 2 minutes.

Fold in the Blueberries dusted in flour (do not add the flour that does not stay on the blueberries.)

Line muffin pan with muffin liners.

Spray muffin cups with PAM.

Fill muffin cups about 2/3 full.

Bake for ~18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool for 5 minutes, remove to a cooling rack and cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Apple Cupcakes

Makes 18 cupcakes

1 1/2 cups Flour

3/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 teaspoon Cinnamon

1/4 teaspoon Salt

1 packet Apple Cider Drink Mix

1 large Granny Smith Apple (1 cup), peeled & chopped

.7 oz Freeze Dried Apples, chopped small

2 Eggs, lightly beaten

1 teaspoon Vanilla

1/2 cup Veggie Oil

1/2 cup Greek Yogurt

Use Cream Cheese Frosting with Apple Add-In for the frosting.

Preheat oven to 350.

In a large bowl, add dry ingredients and stir to combine. Add apples, both fresh and freeze dried, and stir to coat.

In another bowl add wet ingredients and whisk until just combined. Add wet ingredients to dry ingredients and gently mix.

Line muffin pan with muffin liners. Spray muffin cups with PAM. Fill muffin cups about 2/3 full.

Bake for ~17 minutes or until toothpick inserted in middle of cupcake comes out clean. Let cool 5 minutes, remove to cooling rack and cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Gluten/Dairy Free Cupcakes

3 Eggs, lightly beaten

1/2 cup Siggis Plant Based yogurt (replaces sour cream)

1/3 Earth Balance vegan buttery sticks (replaces butter)

1 Magnolia Mixes Lemon Pound Cake Mix

Use Cream Cheese Frosting with Lemon Add-In for the frosting.

Follow directions on cake mix.

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

(This recipe does not have cupcake making directions so you might start checking at 15 min.)  Bake for 17-20 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired.

Note:

This cupcake recipe is for Gluten/dairy free.  But it is really good if you just follow the directions on the cake mix and use sour cream and butter which will make it just Gluten Free.

Carrot Cupcake

Makes 24 cupcakes

2 Eggs. lightly beaten

2/3 cup Veggie Oil

1 teaspoon Vanilla

1 1/2 cup Flour

1 cup Sugar

2 teaspoon Baking Powder

1 teaspoon Baking Soda

1 teaspoon ground Cinnamon

3/4 teaspoon ground Ginger

1/2 teaspoon Salt

1/4 teaspoon ground Nutmeg

1 cup lightly packed shredded Carrots

1 cup Crushed Pineapple, drained

1/3 cup chopped Walnuts (optional)

Cream Cheese Frosting

2/3 cup chopped Walnuts (optional)

Preheat oven to 375.

In a large mixing bowl, beat eggs, oil, and vanilla until thick and fluffy.

In a medium bowl, combine dry ingredients and mix thoroughly. Pour flour mixture into egg mixture and combine until completely combined. Batter will be thick.

Stir in carrots, pineapple, and walnuts (optional). 

Line muffin pan with muffin liners. Spray muffin liners lightly with PAM. Fill muffin cups about 2/3 full.

Bake for ~18 minutes or until toothpick inserted in middle of cupcake comes out clean. Cool for 5 minutes, then remove cupcakes to cooling rack and let cool completely, about 30 minutes, before frosting.

Frost cupcake as desired and sprinkle with chopped walnuts if desired.