Rice Pudding Maryanne

 Half Gallon Whole Milk

1 Cup Sugar

1 Cup medium Rice

4-5 Cinnamon Sticks

Cook about 1 hour

Stir constantly until thick

Remove Cinnamon sticks

Add 1 TBSP vanilla

Cover with saran wrap to prevent skin

sit overnight

add milk till pudding is desired consistancy.

I used long rice

I cooked over medium heat and lowered it as needed and raised it as needed.  If I saw small bubbles I lowered it because I didn't want it to boil  It didn't thicken until about an hour.  I cooked it about an hour and 10 minutes or so.  I was a thicker consistancy, similar to the way my oatmeal looks...creamy.

I did suran wrap and once mostly cool, I added 3/4 cup of milk and put in fridge.  I did not stir.  The next day it was the perfect consistancy to Phil's liking and I topped it with cinnamon.  

Zuchini Sauce apple sauce

Homemade Rolls

Cream of Leek and Potato Soup

heat oil and soften onions and white part of leeks
add 3/4 cup of chicken broth and simmer 10 minutes
add 6 diced and peeled potatoes
pour in 3 cups of chicken broth and bring to boil partly covered for 20 minutes
use emmersion blender and puree soup and add 3 cups of broth and simmer for 3 minutes
add 1/2 cup sour cream and sir and serve

can top with more sour cream and cheese if desired

Granola bars

1/2 cup oil
1/2 cup oil
2 cup oats
2 big wooden spoonfuls of peanut butter

Fiesta chicken casserole

Chicken breast cubed
Corn
Black beans
Pepper jack cheese
Cheddar cheese
Stove top stuffing

I cubed chicken breast
Tossed with 1 packet of taco seasoning
Mixed with  half a can of corn and half a can of black beans strained
Added cup of shredded cheddar cheese
Mixed together in casserole dish
Topped with stove top stuffing..I left out the butter tho
Baked 400 for 30 minutes
Melted pepper jack cheese on top

Pancake Syrup

1 cup water
2 cup brown sugar

bring to boil and simmer 4 minutes
add 1 stick butter..not margerine
when melted remove from heat and add 1 tablespoon vanilla extract

keep in fridge and lasts a month