Tuesday, February 14, 2017

The Best Rice Pudding

I must admit that I am more of a cook than a baker. It's a weird thing that there's a difference, but I love cooking things. I love watching them change and become something different than the raw ingredients you start with. So even when it comes to desserts I love cooking them. I love eating baked goods, but when it comes to what I enjoying making myself - it's the cooking process I love. So anywho, cooking pudding is one of the most satisfying cooking experiences out there. In this recipe you start with 8 cups of liquid and during the process of making it it becomes thick, creamy, and gorgeous. Sure it takes some time, but all the best things take time and this is one of them. If you like classic rice pudding this the recipe for you! You can serve it warm or cold and you can certainly add raisins if that's your thing. It's really delicious and well to me it's the perfect dessert.

The Best Rice Pudding

6 1/2 cups milk (I used 1%)
1 1/2 cups heavy cream
1 cup uncooked medium grain rice (I used Calrose)
1/2 cup sugar
1/2 teaspoon kosher salt (if using regular salt use less)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons butter
1 1/2 teaspoons vanilla

In a large saucepan, add the milk, cream, rice, sugar, salt, cinnamon, and nutmeg. Bring to a boil, stirring frequently. Reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.

Uncover and continue to simmer until the rice is tender and the pudding has thickened, about 20 - 25 minutes, stirring constantly to prevent scorching. Remove from heat and add butter and vanilla and stir.

Transfer to a bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Chill for 1 hour or overnight. Serve warm or chilled with a light sprinkle of cinnamon.

Makes 8, 1/2 cup servings

Monday, February 13, 2017

One-Pot American Goulash

This yummy, easy dinner is an American classic. And it's a one pot 30 minute meal. Yay! I have another recipe on here called macaroni and beef which is very close to this, but I love that you can cook this recipe so quickly all in one pot, so I make this one more often. I'm not sure were I got the original recipe, but I have seen so many on Pinterest. I served this with some cheese on top and homemade French bread and my family loved it.

One-Pot American Goulash

1 lb ground beef
1 onion, chopped
2 teaspoons minced garlic
2 cups beef broth or water
28 oz can crushed tomatoes
2 teaspoons oregano
2 teaspoons basil
2 cups elbow macaroni
salt and pepper to taste

In a large, deep skillet brown the ground beef and onion until onion is tender and beef is cooked through. Drain excess fat. Add garlic and cook for a minute. Add remaining ingredients and stir well. Bring to a boil. Turn down heat and simmer, covered, for 20 minutes, stirring occasionally. Serve with shredded cheese on top if desired.

Thursday, February 2, 2017

Slow Cooker Sweet & Saucy Meatballs

I got this recipe years ago from my friend Brenda. We made crockpots of these meatballs using her recipe for a church activity. Its a great recipe to make in bulk to feed a lot of people because it's so easy. The meatballs taste like a cross between sweet and sour and barbecue meatballs. It comes out super yummy. I used a bag of frozen Swedish style meatballs, but you can also use Italian style meatballs and it tastes great. I served the meatballs and sauce over rice with veggies on the side and it was an easy weeknight meal that my whole family enjoyed.

Slow Cooker Sweet & Saucy Meatballs

2 lbs frozen meatballs
12 oz bottle chili sauce
1 cup grape jelly
cooked rice, for serving

Place frozen meatballs in a non-stick sprayed slow cooker. In a bowl whisk together chili sauce and grape jelly; pour over the meatballs. Cook on low for about 5-6 hours or until hot. Serve meatballs and sauce over rice.