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I spend a lot of time in the kitchen cooking, baking and cleaning. Most the time I feel like I am reenacting an episode of "I Love Lucy." So, I decided to start blogging about all my mishaps and share some good recipes along the way.

12 December 2013

All Recipe Creamy Rice Pudding

This is the best Rice Pudding...easy and no cream so less calories. 
My only regret is I didn't double the recipe
 
Original recipe makes 4 servings Change Servings


                       
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


Directions

  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean 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 remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
 
 
 
 

09 December 2013

2nd Annual Cookie Exchange

This years Cookie Exchange was a great success.  Karrie won best presentation, Katie and Leslie won best taste and Teresa won MOST FESTIVE ATTIRE.   The mulled wine was great and Katie's appetizers were the hit of the party.

I made the Barefoot Contessa's Coconut Macaroons and they were delicious. They are really good when they just get out of the oven!!! I ended up dipping them in chocolate because I thought that the COCONUT haters might like them with chocolate. This recipe was so easy and I will definitely make them again.
Ina's Coconut Macaroons
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
  Directions
Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

My Recipe.com
Bacon Endive Tomato Bites

Ingredients

  • 1 cup sliced multicolored grape tomatoes
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh chives
  • 2 teaspoons champagne vinegar
  • 1 teaspoon olive oil                               
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 16 Belgian endive leaves (about 2 heads)
  • 2 center-cut bacon slices, cooked and crumbled                            
     
     
    Preparation
  1. 1. Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon.

28 August 2013

My favorite Pumpkin Muffins

Preheat oven 350
2 Eggs
1 cup margarine (room temperature)
2 cups Libby's pumpkin puree (not pumpkin pie filling)
1 1/4 cup brown sugar
3/4 cup sugar
1/2 cup evaporated milk
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground clove
1 teaspoon vanilla
3 1/3 cups all-purpose flour
Optional-shredded coconut, dried cranberries & chopped walnuts.
Beat eggs, margarine, pumpkin puree, sugars and evaporated milk together.
Add baking soda, salt, cinnamon, ginger, ground cloves
vanilla and flour, beat for another 1 minute.
I used my mini scoop and made mini muffins and mini bundt cakes.
I added topped 9 muffins with shredded coconut, 9 with dried cranberries and the rest of the muffins with chopped walnuts.
 
 
 

28 March 2013

Bunny Candy Holder

Aren't these just the cutest bunnies?  My friend Katie made these for her nieces and nephews.
She got the idea from Rockabye Butterfly

12 March 2013

Caramel Croissant Bread Pudding

I am so happy BREAD PUDDING is "Have The Cake,"  monthly challenge for March.  
 I thought about cheating and just posting a recipe I made months ago.
  But I thought this would be a good reason to try something new.  Sometimes I top my bread pudding with caramel ice cream topping,  so I thought I would create a recipe with caramel topping in the recipe.  I thought it tasted really good, my younger son couldn't even tell caramel was in the recipe.
 Click here to see all the recipes I have tried.

Ingredients
14 croissants (medium size)
6 large eggs
1 cup sugar
4 cups half&half
1/3 cup caramel ice cream topping
1 tablespoons vanilla extract
1 teaspoon cinnamon

Topping (optional)
1/3 Cup sour cream
2 teaspoons sugar
caramel ice cream topping

 
 Directions:
  1. Slice croissants in half lengthwise; tear bottom halves of croissants into bite size pieces.
  2. Layer croissant pieces in a large baking bowl. I have also used cast iron pans and 9x13 baking pans. Place croissant tops, crust sides up, over mixture.
  3. Beat together with an electric beater eggs, caramel ice cream topping, half&half, cinnamon vanilla and sugar.  Slowly pour mixture over croissant tops; press bread to absorb liquid. Cover; chill for1 to 2 hours.
  4. Place baking bowl into a large jelly pan. Pour hot water into jelly pan, filling half full. I skip this step when I use the cast iron pan.  Because~I don't have anything that fit my cast iron pan.

  1. Bake at 350° for 45 minutes or until set. Cover with aluminum foil, and bake 15 more minutes. Remove from oven, and remove dish from water pan.
  2. I wanted to topped the pudding with Cool Whip but I didn't have any so I decided to use sour cream instead.  I love sour cream in breakfast crepes and on top of cheesecake so I thought I should give it a try.  I put 2 teaspoons sugar and 1/3 cup sour cream in a bowl and mixed together.  I topped the bread pudding with the sour cream mixture and drizzled with caramel ice cream topping.  I really liked this and can't wait to let my family try it.  
 I topped another bowl with a little blueberry syrup and it was good...not as good as fresh berries would have been.

13 February 2013

Martha Stewart's Marshmallows

recipe  from Martha Stewart
 I am so glad homemade marshmallows is the
February Challenge for "Have the Cake."
I have always wanted to make homemade marshmallows but never could muster up the courage.  I just knew it would be one big sticky mess.  It wasn't bad at all, although it is a lot of work and powdered sugar gets all over.  It was worth it because these marshmallows are so delicious.    I had to dipped them in chocolate because chocolate makes everything taste better...and it did. 

Ingredients

Vegetable oil, for brushing
4 envelopes unflavored gelatin
3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cups powdered sugar

Directions
Brush a 9-by-13-inch glass baking dish with oil.   Line with parchment, making sure you have a 2-inch overhang on the long sides. Brush parchment with oil; set aside.

  1. Put sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
  2. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
  3. Using the whisk attachment  in the bowl with gelatin mix on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
  4. Sift 3/4 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares.

Marshmallows can be stored in an airtight container up to 3 days.




I dipped graham crackers into milk chocolate, then topped them with a marshmallow. I put them into the oven on broil until the marshmallows melted and turned golden brown.



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