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

Asparagus

Blanch fresh asparagus ( bring to boil for 3 minutes and immediately put into ice water dish for a minute or so)

put on baking sheet sprayed with oil
cover with bread crumbs
drizzle olive oil
sprinkle with Parmesan cheese

Recipe by Aunt Phyllis Sica Orofino

Thanksgiving 2017

Bought a 22 pound turkey and used an oven bag. 
After 2.5 hours it was 190 degrees

used aluminum trays and quadrupled the green bean casserole recipe.
Baked only 30 minutes but was not long enough.  Should have baked
close to an hour.

Made potatoes in instapot and crock pot and was great.  Transfered white
potatoes to aluminum tray and topped with half a stick of butter...very good

Also did roasted broccoli.

Mixed Berry Cobbler

5-6 cups fresh or frozen fruit
2 cups all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter or margerine
1 cup milk

topping

2/3 cup sugar
1/4 cup cornstarch
1/1/2 cup boiling water

arrange fruit evenly in the bottom of a 13x9 or smaller pan
in a bowl combine flour, sugar, baking powder, and salt:  cut in butter til crumbly
stir in milk.  stir over fruit
combine sugar and cornstarch and sprinkle over batter.
pour boiling water all over it.

bake 350 degrees for about 40-45 minutes or until fruit is tender.

yield 12-16 servings

Recipe by Bonnie Ingram

Bread Machine Cinnamon Raisin Bread

Homemade Hamburger Helper

• 1 pound lean ground beef
• 1 small onion, finely chopped
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• pinch to 1/2 teaspoon cayenne powder
• salt and pepper to taste
• 1 1/2 cups milk
• 1 1/2 cups beef broth
• 2 cups uncooked macaroni
• 1 (8 oz) can tomato sauce
• 2 cups shredded cheddar cheese

Instructions

1. Heat a large skillet over medium heat. Brown the ground beef, onion, paprika, parsley, garlic powder, cayenne powder, salt and pepper. If using a ground beef with a higher fat content add in the seasonings after draining the grease.
2. Stir in the milk, broth, macaroni and tomato sauce. Bring to a boil, cover and reduce heat to a simmer. Cook for 10-12 minutes or until pasta is tender. Stir occasionally to prevent sticking.
3. Stir in cheddar cheese until melted.

Recipe by Pintrest

Triple chocolate chip bread

2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp vanilla extract
1/2 cup cocoa
1/3 cup oil
1 egg
1 cup milk
chocolate syrup
1 cup chocolate chips
1 tbsp baking powder
salt


mix flour, sugars, baking powder, cocoa, and salt together.
in separate bowl mix oil, eggs, vanilla and milk
mix all together
add 1/2 cup chocolate chips and stir
pour in pan
add some chocolate syrup on top and swirl around
then top with remaining 1/2 cup of chocolate chips

bake 375 30-35 minutes

Jam without pectin

mush fruit
and use a 2/3 ratio of sugar to fruit
2 cups sugar
3 cups mushed fruit
little bit of lemon juice
bring to boil over medium heat stirring constantly
boil for about 30-40 minutes until it turns to thick jam
use frozen spoon test

6 cups fruit mushed up use 4 cups sugar and so on

Large Flaky Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup butter, cold, cut into Tablespoons
• ¾ cup buttermilk, cold (or milk plus 1 tsp of lemon juice; allow to sit for 5 minutes before using)

Instructions

1. In a large bowl, mix the flour, sugar, baking powder, and salt.
2. Cut in the butter with a pastry blender until pea size pieces.
3. Add the cold buttermilk all at once and form into a ball.
4. Roll dough onto a lightly floured surface, into a 6x9-inch rectangle. Cut the rectangle into thirds.
5. Stack each third on top of one another and roll the dough into a 6×9-inch rectangle again.
6. Using a 2¼ or 2½-inch biscuit cutter, cut 9 (maybe 10) biscuits and place them on a silicone lined baking sheet. Do your best to piece together the scraps and use up all the dough with the layering technique, without overworking the dough or melting the butter with your warm hands. (If any of the edges kind of stick down, I stretch them before baking to help make sure they will grow tall and flaky.)
7. Bake at 450 degrees Fahrenheit for 10 to 12 minutes or until golden brown on top and bottom.

Peanut Butter Cake

Lentil Soup

1 bag lentils
6 cups water
cinnamon
chicken boullion
celery leaves

cook in crock pot on high 4 hours at least

Recipe by Mama Nay

Easter 2016

Flatbread Pizzas

california chicken flatbread
mushroom and garlic flatbread
spinach and feta flatbread
caprice margharita flatbread
buffalo chicken flatbread

I bought brickstone flatbreads
sprayed with pam  and baked 400 degrees for 5 minutes
took out and sprinkled mozzerella cheese and baked for a few minutes
then put on remaining toppings and baked for additional 5-15 minutes...the california and
mushroom cooked for the 15 minutes extra while the others only for about 5 minutes

california chicken- red onion, avocado, chicken, bacon, tomato, chipoltle ranch drizzle

buffalo chicken- chicken with franks hot sauce, ranch drizzle and franks hot sauce drizzle

mushroom- saute mushrooms in butter and garlic and put on flatbread

spinach and feta- melt mozz and feta cheese, top with baby spinach, tomato, avocado, feta cheese and balsamic glaze drizzle

caprice margharita- tomato, basil, and balsamic glaze

Home Made Ricotta Cheese

4 cups whole milk
2 cups heavy cream
1 t salt
3 T good white vinegar




Directions
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe.html?oc=linkback

By Igna food network channel

Sausage Stuffing

INGREDIENTS:

12 ounce pork breakfast sausage roll (like Jones )

3/4 cup diced yellow onion

1/2 cup diced celery

coarse salt and fresh black pepper

1 (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )

2 (14 ounce) cans of low-sodium chicken broth

3 tablespoons melted butter, plus more for greasing pan and dotting the top

INSTRUCTIONS:

1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
3. Pour the cans of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. You can stuff your turkey with it at this point or bake as directed in the next steps.
4. Preheat oven to 400 degrees F. and grease an 8 x 8 casserole or baking pan with deep sides.
5. Taste the stuffing and season with salt and pepper if needed. Stir well again and then spoon into the pan. Cut a tablespoon of butter into small pieces and dot the top with it.
6. Bake 25 minutes, uncovered for a crunchy top or cover with aluminum foil for a soft top.