Mango Rice Pudding

This is just so good. Creamy and comforting. I'm not a big fan of raisins so this rice pudding is perfect for me. I believe you could probably substitute peaches if you prefer.

To Make:
2 1/2 T.Butter       1 Cinnamon Stick       1 Mango,peeled and chopped
Melt butter over medium heat,add the cinnamon stick and mango and heat until mango is slightly caramelized.
Remove mango and set aside. Using the same pot,add 1 teaspoon of vegetable oil to the pot and 1 cup of Jasmine rice. Stir until the rice is coated with oil. Next add 1 cup half and half, 1 can evaporated milk, and 2 cups of water. Bring to a boil, then turn down and simmer for approximately 20 minutes. Remove from heat, stir in the mango, and sprinkle lightly with nutmeg.
Jasmine Rice can be found almost anywhere now. It has more taste than plain rice.

Awesome Chicken

Finally a savory instead of sweet dish. Why is that when it's hot out, I want to use the oven? Guess maybe just to upset hubby, lol.
This was so easy and so good. I made a sauce of Cheez Whiz (OMG processed food) and cream of chicken soup with a bit of milk to put over it and it really sent it over the top. I made a lot hoping for leftovers but not a bite left. Just crumbs on the plate. I used boneless,skinless breasts but I can't see any reason that you can't use thighs. We just happen to be white meat lover's.
This recipe isn't even a recipe. So simple I'm almost ashamed to post it.

Ingredients
Boneless,skinless chicken breasts
French Fried Onions,crushed (the kind you use for green bean casserole
Mustard (I used plain yellow mustard but any kind will work)

Pat the chicken dry, then spread the mustard on both sides. Salt and pepper, then roll in the onion crumbs.
Put them on a rack on a baking sheet and bake at 375 for about 45 minutes or until done. If you decide to put the sauce over them it is just a jar of Cheez Whiz,a can of cream of chicken soup, about 1/4 cup of milk, mix and heat in a small pan on top of the stove. Pour over the chicken when it comes from the oven.
You need to make this---right now!

Graham Cracker S'mores Candy

The kids have said these are YUMMEE but I think they are a little too rich. Almost went in to a sugar coma. Next time I make them I think I will only use 2 Hershey Bars.

Ingedients

12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
4 Hershey bars, broken into pieces
1 cup milk chocolate chips

Preheat oven to 350°F. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.
Remove pan from oven and immediately sprinkle mini marshmallows, chocolate bar pieces, and chocolate chips over the crackers.

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up.

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

Source: Stefanie's Cooking Spot.

Here is the Rouladen recipe (with pictures even)!

I'm not the best at food photography but above is the finished product. My Aunt Olga would probably chastise me for the look of these but the taste is awesome anyway.

Ingredients

• 1 1/2 pounds top round steak thinly sliced
• Dijon mustard,
• 1/2 pound thick sliced bacon
• 1 large onion,  chopped
• 1 (16 ounce) jar dill pickles chopped
• 2 tablespoons butter and a little oil
• 2 1/2 cups water
• 1 cube beef bouillon

Directions

1. Take each piece of top round and lay on waxed paper.
2. Generously spread one side of each steak with mustard to taste. Place bacon, onions and pickle on each steak and form into a roll. Use string or toothpicks to hold the roll together.
3. Heat a skillet over medium heat and melt butter and add oil. Place the rolls in the butter and saute until browned.
4. Pour in 2 1/2 cups of water and add the bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.

Ahh! Another rainy Saturday!

We have had so much rain. Flooding is horrible south of us. It will be one that people talk about for years to come. No recipes to post today. I need to start taking pictures of the things I cook or bake.

This morning I am going to make some S'mores Candy. Saw them on Tastespotting.com and they looked yummy. I promise a recipe and picture later.

Tomorrow I want to make a Sour Cream Cherry Pie.

Also plan to make Rouladen for lunch today. This brings back sweet memories of Aunt Olga. She always made this when we went to visit in Colorado Springs.

Have a wedding later today. Kristi and Jessie are tying the knot. Daughter Tiffany is in the wedding so need to go and see how beautiful she will be. As you can see, she was lovely.

Sea Glass Jello

Some of you like this,some don't. I think it's pretty done in different colors and so easy.

 

SEA GLASS JELLO

www.RecipeGirl.com

Three (3-ounce) boxes of Jell-O or generic store brand gelatin (any colors you’d like)
One (14-ounce) can sweetened condensed milk (substitutions will not work)
Two envelopes unflavored gelatin (Knox brand, in the Jell-O aisle)
1. In three separate containers (use rectangular tupperware or pyrex loaf pans), mix jello package with 1 cup of boiling water. Stir each until dissolved and then refrigerate until firm (at least 4 hours, or overnight).
2. Once the jello flavors are firm, use a sharp knife to cut the jello into small squares (1/2-inch or so).
3. Spray a 9×13-inch pyrex pan lightly with nonstick spray. Use a metal spatula to scoop out the jello squares and place them into the prepared pan. Mix the colors up so they’re not bunched all together.
4. In a separate bowl, add 1/2 cup of cold water. Sprinkle in 2 envelopes of gelatin and stir. Add 1 1/2 cups boiling water to the bowl and stir until dissolved. Stir in the sweetened condensed milk and let cool.
5. Pour the white gelatin mixture over the cubes of jello and let it fill up the pan. Refrigerate overnight. Slice the jello into squares and serve. These are firm enough to serve on a platter as a hand-held dessert.
Yield: About 24 squares

Source: Adapted from The Food Librarian

Sausage and Egg Candy

OMG! How cute are these? So easy too and the kids will love making them. Just melt some white almond bark, lay down a couple of pretzel sticks, put a plop (how is that for a technical term) of the melted almond bark over the middle of the sticks. Use a yellow M&M for the yolk. Saw this somewhere on the internet and thought it was the cutest thing.