Creamy Rice Pudding

from the Jan/Feb. 1999 issue of "Cooking Light" ~ this is the long-cooking kind, wonderfully creamy , classic comfort food

8 cups 2% milk
1 cup sugar
2 Tbl. butter
1 1/2 cups uncooked rice
1/4 tsp. salt
1 large egg
1/2 cup golden raisins
1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
1 8-oz. carton lite sour cream
1/2 tsp. cinnamon

Combine first 3 ingredients in a heavy saucepan; bring to a simmer over medium-high heat ( about 15 min.). Stir in the rice and salt. Heat to medium and cook 45 minutes of until rice is tender. Stir occasionally, about every 5-10 minutes at first, then as pudding thickens, watch and stir every few minutes to prevent from sticking. DO NOT BOIL.

Place egg in a small bowl and lightly beat with a fork. Gradually add 1 cup of the hot rice mixture, stirring constantly with fork so egg doesn't "cook". Return egg mixture to the pan of pudding and cook for 1 minute. Remove from heat.

Add raisins, almond extract, vanilla extract, and sour cream. Stir well. Add cinnamon and stir. Serve warm. Store leftovers in the refrigerator.

** short-grain rice, the kind used for Risotto, produces the creamiest result, although long-grain rice will work also

Yield: 12 servings
Calories per serving: 316
Fat: 7.9 grams

Chocolate Bran Muffins

Ohhh.... these are good! And high in fiber, low in fat! Only 2 Weight Watchers points, if you care.

3 cups All Bran Cereal ( the original stick kind, NOT the Buds - trust me )
2 1/2 cups water
1 pkg Low Fat Brownie Mix
1 tsp. vanilla
1 tsp baking powder
1 tsp baking soda
1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Spray muffin tin with nonstick cooking spray.

Measure the All Bran Cereal into a large mixing bowl. Stir in the water and let sit for 30 minutes. Mix in vanilla, baking powder, and baking soda. Then stir in the Brownie Mix and chocolate chips. Spoon into muffin tins. filling 3/4 full.

Bake at 350 for 23-25 minutes. Cool for 5 minutes and remove from pan.

This made 18 muffins.

* I found Betty Crocker Low Fat Brownie Mix at WalMart.

Cheesy Green Bean Casserole

1 14-oz pkg frozen green beans
2 T. butter
1/4 cup diced onion
2 T. all-purpose flour
1 tsp. salt
1 tsp. sugar
1/2 tsp. garlic powder
3/4 cup sour cream
1 cup shredded cheddar cheese
1/2 cup crushed Ritz crackers ( or french-fried onions )
1 T. butter, melted

Cook green beans according to package directions.
Preheat oven to 350 degrees.
In lg. skillet, melt 2 T. butter over medium heat. Saute onion in butter until soft. Stir in flour, garlic powder, salt, and sugar. Add green beans and shredded cheese and stir to coat.

Transfer to greased 2-qt. casserole dish. Top with crushed crackers and drizzle with 1 T. melted butter ( or substitute french-fried onions - my kids like these )

Bake for 30 minutes at 350 until golden and bubbly.

Chocolate Silk Pie

1 pkg refrigerated pie crusts

1/4 cup sugar
3 T. cornstarch
1 1/2 cups milk
1 c. chocolate chips
1 tsp. vanilla
2 cups whipping cream
2 T. powdered sugar

Heat oven to 450 degrees. Prepare pie crusts according to package directions for one-crust pie in a 9" pie pan. Bake at 450 for 9-11 minutes. Cool completely.
In medium saucepan, combine sugar and cornstarch. Gradually add the milk; cook over medium heat until it boils , stirring constantly. Remove from heat and stir in the chocolate chips and vanilla, stirring until melted and smooth. Pour into small mixing bowl, cover surface of chocolate with plastic wrap, and cool to room temp. In large bowl, combine whipping cream and powdered sugar. Beat well with electric mixer until soft peaks form. Take out 2 1/2 cups of whipped cream. Beat the chocolate mixture with mixer at medium speed until light and fluffy, about 1 min. Fold chocolate mixture into whipped cream until combined. Spoon into baked crust. Top with reserved whipped cream.
Refrigerate 2 - 3 hours before serving.

Rosemary Roasted Vegetables

6 potatoes, peeled and cubed
1 sweet potato, peeled and cubed
1 rutabaga, peeled and cubed
3 carrots, peeled and cut into 1" chunks

1/4 cup olive oil
2 tsp. garlic powder
1 tsp. onion powder
1 T. dried rosemary
1 tsp. salt

Place all ingredients in large mixing bowl and toss to coat. Pour into a 16 x 11 glass baking dish. Bake at 450 degrees for 1 hour.

Sausage, Apple and Cranberry Stuffing

1 1/2 cups cubed whole wheat bread
1 1/2 cups cubed white bread
1 lb. Jimmy Dean sage-flavored sausage
1 cup chopped onion
1 cup chopped celery
2 1/2 tsp. dried sage
1 1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 apple, cored and chopped
3/4 cup Craisins or dried cranberries
1/3 cup minced fresh parsley
2 -3 cups chicken or turkey broth
4 T. butter, melted

Preheat oven to 350 degrees. Spread bread cubes in single layer on a large baking sheet. Bake for 5-7 minutes in preheated oven until evenly toasted. Transfer to large bowl, and repeat with any remaining bread cubes.

In large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps, until evenly browned. Add celery, sage, rosemary, and thyme. Cook, stirring, for 2 more minutes to blend the flavors.

Pour sausage mixture over the toasted bread cubes in bowl. Mix in chopped apple, dried cranberries, and parsley. Drizzle with melted butter, then add broth until moistened.

Grease 2 qt. casserole dish. Place stuffing in casserole dish, cover with aluminum foil, and bake in 350 oven for 30 -40 minutes.

Paradise Pumpkin Pie

cheesecake layer on the bottom, pumpkin custard in the middle, and pecan streusel on top

1 9" pie shell

1 8-oz. pkg. cream cheese, softened
1/4 cup white sugar
1/2 tsp. vanilla
1 egg, beaten

1 1/4 cups pumpkin puree
1 cup evaporated milk
2 eggs, beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt

2 T. all-purpose flour
2 T. brown sugar
2 T. butter, softened
1/2 cup chopped pecans

Preheat oven to 350 degrees.

Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 egg. Beat mixture until light and smooth. Chill for 20 minutes, then spread into pastry shell.

Pumpkin Layer: In large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are combined. Pour over cream cheese layer. Cover edges of crust with aluminum foil.

Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.

Pecan Streusel Layer: While pie is in the oven, combine flour and 2 T. brown sugar in small bowl. Mix well, then add softened butter and stir until ingredients are combined. Mix in the chopped pecans. After pie has been in the oven 50 minutes, remove and sprinkle pecan streusel evenly over the top. Bake an additional 10-15 minutes, until toothpick inserted in the center comes out clean.

Guacamole

2 ripe avocados, peeled, mashed
1/2 small onion, peeled, finely chopped
1 tsp. lemon juice
1 tsp. garlic powder
1/2 tsp. salt
dash black pepper
2-3 drops tabasco sauce

Mix together all the ingredients in a bowl and chill, covered, for at least 30 minutes to blend flavors. A food processor makes this even easier - just place chunks of avocado and onion in processor bowl, add other ingredients, and process until smooth.

You can add one chopped medium tomato if you like.

Serve with tortilla chips.

Chocolate Chip Cookie Cheesecake Bars

Chocolate chip cookies and cheesecake ~ a delicious combination!

Cookie dough:
1 c. sugar
1 c. firmly packed brown sugar
1/2 c. butter
1/2 c. shortening
1 c. nonfat plain yogurt
1 Tbl. vanilla
3 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. chocolate chips

Cheesecake layer:
2 8-oz pkgs cream cheese ( room temp)
2 eggs
1/2 c. sugar
1 tsp. vanilla

Preheat oven to 350 degrees F. Grease bottom of 9 x 13 baking dish.
In a large mixing bowl, beat sugar, brown sugar, butter and shortening until light and fluffy. Add yogurt and vanilla; blend well. Stir in flour, baking soda, and salt. Mix well. Add chocolate chips and stir.
Spread half the dough evenly in the bottom of the baking dish. Set aside.

Using an electric mixer, in a medium mixing bowl beat together the cream cheese, sugar, eggs, and vanilla until smooth. Spread over the cookie dough in the baking dish. Drop small spoonfuls of the remaining cookie dough over the top of the cream cheese mixture; evenly distributing it over the top.

Bake at 350 for 30-35 minutes. Cool completely. Cut into squares and chill before serving.
Store leftovers in the fridge.

** you can substitute a double batch of your favorite chocolate chip cookie recipe, or even 2 18-oz rolls of refrigerated cookie dough.... or try a different flavor cookie - chocolate or peanut butter would be gooooood!

PIZZELLES

These Italian wafer cookies require a special pizzelle iron to make. My grandmother made a batch every week and always had them waiting in her bread box on the kitchen counter when we came to visit. I only make them at Christmas or special occasions.

6 eggs
1/4 cup water
1 c. sugar
1 c. vegetable oil
5 c. all-purpose flour
3 T. anise extract ( 1 bottle )

Stir together the eggs and water in a large mixing bowl. Mix in the sugar and vegetable oil; then stir in the flour and anise until well mixed. Dough will be sticky. Heat the pizzelle iron. With floured hands, pinch off 1" pieces of dough and roll into a ball. Place in center of pizzelle design; repeat for remaining cookies. Close cover and cook for about 30 seconds. Check to see if cookie is a very light golden color. Adjust cooking time as necessary. Use a spatula to move pizzelles to cooling rack.

Chicken Divan

4 boneless chicken breasts, cooked & chopped
4 cups cooked broccoli florets
2 cans Healthy Request cream of mushroom soup
1 cup lite mayonnaise
1/2 cup milk
2 tsp. lemon juice
1 tsp. curry powder
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 cup shredded Parmesan cheese
10-12 Ritz crackers, crushed

Preheat oven to 350 degrees. Spray a 3-qt. casserole dish with non-stick cooking spray. Stir together the chopped chicken and the cooked broccoli in the casserole dish; set aside. In a large bowl, mix together the cream of mushroom soup, mayonnaise, milk, lemon juice, spices, and cheese. Pour over the chicken /broccoli mixture. Sprinkle the crushed crackers over the top.
Bake for 30 minutes, until golden and bubbly.

My New Favorite Pie Crust

I always made pie crust with just shortening, but the flavor and texture of this one, made with half shortening / half butter, is much superior! Also, it is a breeze to mix up in the food processor!

1 1/2 cups all-purpose flour
4 T. unsalted butter, cut into cubes -VERY COLD!
5 T. Crisco shortening - CHILLED!
1/2 tsp. salt
3 T. ice water


Measure the flour into the food processor bowl with the regular blade attached. Add the unsalted butter, cut into cubes, and the shortening. The fat should be frozen or very cold! Add salt. Pulse 3 times with 3 counts per pulse to lightly mix the ingredients.

With the motor running, pour the ice water into the bowl in a thin stream, and mix just until the dough starts to get noticeably crumbly. DON'T wait until it is a big clump or it will be too wet.

Stop the machine, dump the crumbly dough into a bowl, and gather it into a ball with your hands, squeezing it a bit to make it stick. If it just won't form a ball, add a tiny bit more water.

Wrap the ball of dough in wax paper or plastic wrap and chill in the refrigerator about 30 minutes. Roll out onto a floured surface. This recipe will make a 2-crust pie

INCREDIBLE CHOCOLATE LAYER CAKE

1 cup ( 2 sticks) butter, softened at room temp.
3 cups light brown sugar, packed
4 eggs
2 tsp. pure vanilla extract
3/4 cup unsweetened cocoa powder
1 T. baking soda
1/2 tsp. salt
3 cups sifted unbleached all-purpose flour OR cake flour
1 1/3 cups lite sour cream
1 1/2 cups hot coffee

FROSTING:
8 T. ( 1 stick ) butter, softened
16 oz. lite cream cheese, softened
8 oz. unsweetened baking chocolate, melted
1/2 cup cooled coffee
4 tsp. pure vanilla extract
6 cups confectioners sugar

Preheat oven to 350 degrees. Butter and flour 3 ( 9-inch) cake pans. In a mixer fitted with a whisk attachment ( or with a hand mixer) cream the butter until smooth. Add sugar and eggs and mix until fluffy - about 3 minutes. Add the vanilla, cocoa, baking soda, and salt, and mix. Add 1/2 the flour, then 1/2 the sour cream and mix. Repeat with the remaining flour and sour cream. Drizzle the hot coffee into the bowl as you mix, until it is all added. The batter will be thin. Pour into prepared pans and bake until the tops are firm to the touch and a toothpick inserted in the center comes out clean - about 35 minutes. Halfway through baking time, quickly rotate pans in the oven to ensure even baking, but otherwise try not to open the oven door. Let cool in the pan for 10 minutes, then turn out onto wire racks and cool completely.

Frosting: In a mixer fitted with a paddle attachment, cream the butter and cream cheese together until smooth. Slowly drizzle in the melted chocolate, mixing to incorporate. Add the coffee and vanilla and mix. Add the sugar, 1 cup at a time, mixing after each addition, Beat until fluffy! Set one layer on cake plate. Frost with about 2 cups of the frosting. Add 2nd layer, cover with frosting, add 3rd layer and frost top and sides with remaining frosting. Refrigerate until time to serve.

Spaghetti Sauce and Meatballs

2 Tbl. olive oil
1 med. onion, chopped
3 cloves garlic, chopped
2 cans crushed tomatoes in puree
1 Tbl. Italian seasoning
1 tsp. salt
1/2 tsp. ground black pepper
1/4 cup brown sugar

2 lbs Italian-seasoned ground turkey ( if you can't find the seasoned, use plain and add 1 Tbl. Italian seasoning to the meat)
1 4 oz. can tomato sauce
1 cup Italian-style bread crumbs

In lg. heavy pan, heat the olive oil over med. high heat; add onion and garlic and cook until tender, stirring frequently. Add crushed tomatoes, Italian seasoning, salt, black pepper, and brown sugar. Simmer on low for 30 minutes.

While the sauce is cooking, mix together the ground turkey, tomato sauce, and bread crumbs in a lg. mixing bowl. Shape into walnut-sized meatballs and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes. Remove from pan and add to the simmering spaghetti sauce. Cook another 30 minutes over low heat.

Serve over spaghetti or other pasta, or serve meatballs in hoagie rolls topped with melted mozzarella cheese.

Creamy Chicken Enchiladas

1 T. olive oil
1/2 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. cumin
1 (4-oz.) can diced green chiles
1 (10.75-oz.) can Campbell's Healthy Request cream of chicken soup
1/2 cup lite sour cream
2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12-in) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees. Spray large baking dish with cooking spray.

Heat oil in a med. saucepan over med.heat, and saute the green onion until tender - about 3-4 minutes. Remove from heat and add the garlic powder & cumin, then stir in the green chiles, cream of mushroom soup, and sour cream. Mix well. Reserve 1/2 of the sauce and set aside. To the remaining 1/2 sauce, add the chicken and 1/2 cup shredded cheese. Stir together.

Place about 1/2 cup of chicken mixture down the center of a flour tortilla, and roll up, tucking in
the ends as you go. Place seam side down in the prepared baking dish.

In a small bowl, combine the remaining sauce with the milk. Spoon this over the rolled tortillas and top with the remaining 1/2 cup shredded cheese. Bake in a preheated oven for 30 -35 minutes, until cheese is bubbly.

Serve with brown rice and a salad.

Grilled Lemon Herb Pork Chops

we have been enjoying our new gas grill this summer, and these are SO simple and delicious!

1/4 cup lemon juice
2 T. olive oil
4 cloves garlic, minced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano

6 pork chops

In a lg. resealable bag, combine lemon juice, oil, garlic salt, pepper, and oregano. Place chops in bag , seal, and turn bag several times to distribute the marinade. Refrigerate 2 hours or overnight, turning several times.

Lightly oil the grill grate, and preheat for high heat. Grill chops for 5-7 minutes per side, depending on thickness, until no longer pink inside.

These could also be cooked under the broiler in your oven.

No Bake Cookies

3 T. cocoa powder
2 cups sugar
1/2 cup milk
1 tsp. vanilla
2 T. butter or margarine
3 T. peanut butter
3 cups quick rolled oats

Mix cocoa, sugar, milk, vanilla, and butter in a saucepan and cook over med. heat for 3 minutes. Remove from heat and add peanut butter and oats. Stir well. Drop by heaping Tablespoons onto a sheet of waxed paper set on the counter or on a cookie sheet, and let cool. Cookies will harden as they cool.
Store in airtight container.

Cream Puff Cake

( actually more like a giant eclair - very delicious!!)

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs

2 1-oz. squares semi- sweet chocolate, or 1/2 cup chocolate chips
2 T. butter
1 cup confectioners sugar
1 tsp. vanilla
2-3 T. hot water

1 8-oz pkg lite cream cheese
4 cups milk
3 pkgs instant vanilla pudding mix ( I used the sugar-free )

1 8oz container lite Cool Whip
chocolate syrup

Preheat oven to 400 degrees F.
Set cream cheese out on counter to soften.
In a large heavy saucepan, heat butter and water to boiling over med.hi heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan ( this happened almost immediately!) . Remove from heat and transfer to a large bowl. Add eggs, one at a time, beating well after each addition. Very lightly spray 9x13 baking pan with cooking spray. Spread dough in bottom and up the sides a bit. Dough will be sticky. Bake at 400 degrees for 35 minutes, until puffed and golden brown. Remove from oven and cool completely.

Melt chocolate and butter together in a med. saucepan over low heat. Remove from heat and mix in confectioners sugar and vanilla. Add hot water, 1 T. at a time, to thin to icing consistency. Should pour off a spoon but not be watery!

To make filling, in large bowl combine the softened cream cheese with the milk and beat until smooth. ( to avoid lumps, be sure cream cheese is at room temp and then add milk gradually, a little at a time ) Add pudding mix and beat until thickened.

Cover cooled cream puff shell with the chocolate icing. Then cover with the pudding mixture. Spread Cool Whip over the top, and drizzle with chocolate syrup. Refrigerate until serving time, then cut in squares.

Garlic-Parmesan Smashed Potatoes

5 lbs unpeeled red potatoes, quartered
2 sticks butter, melted
3/4 cup grated Parmesan cheese ( or Parm.- Romano blend )
1/3 cup chopped garlic
2 tsp. salt
2 tsp. dried oregano

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm; about 40 minutes. Drain. Smash with a potato masher, to chunkiness desired! Stir in melted butter, grated cheese, garlic, salt, and oregano.

YUM!

** you can stir in about 1/2 - 1 cup warm milk if you like your smashed potatoes a little creamier

Asian Chicken Mandarin Salad

1/2 a green cabbage, shredded ( about 6 cups )
1/2 cup chopped onion
1 15-oz can mandarin oranges
1/2 cup chopped or sliced almonds
1/4 cup sesame seeds
3 cooked boneless chicken breasts, shredded
1 cup chow mein noodles

Toss these ingredients in a lg. mixing bowl.

In a small bowl, mix :
2 T. rice vinegar or cider vinegar
1 T. vegetable oil
1/2 tsp. sugar
1/4 tsp. black pepper

Pour over salad and toss to mix.