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.  

Granola bars

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

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

Raspberry Apple Sauce

12 apples
1 box of red raspberry gelatin ...aka...jello powder

cook apples in boiling water until very soft.  Macintosh apples are the best.
turn into apple sauce by mashing or applesauce maker
add box of powder gelatin to apple sauce and stir

Vanilla Yogurt

1 Gallon of milk
1 cup of plain yogurt

cook 1 gallon of yogurt on high in a crock pot for 3.5 hours.  Then let cool for 3 hours.  Then mix 1 cup of warm milk with plain yogurt and then add back to warm milk.  Wrap crockpot with a blanket or towel and let sit out for 8-12 hours.  Then refrigerate and enjoy!

Add vanilla and brown sugar to make it vanilla yogart.

Some people even add maple syrup or honey and fresh fruit!

Double Chocolate Chip Frappe

Churro Cheesecake

  1 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the seamless)

·         2 pkg. (8 oz. each) Cream Cheese, softened

·         1 tsp vanilla

·         1 egg, slightly beaten

·         1 cup sugar, divided

·         1 Tbsp ground cinnamon

Instructions

1.       Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.

2.       Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.

3.       Spray 8x8 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.

4.       On a piece of parchment paper, roll out your crescent dinner roll dough into a big 8x16 square and press the seams together so the dough is completely sealed. Set half the dough in the bottom of your 8x8 baking dish on top of the cinnamon sugar.

5.       Spread the cheesecake evenly on top of your dough and unroll the other half of crescent dough and place on top also making sure that the seams are completely sealed.

6.       Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 25-30 minutes or until golden brown.

Recipe by Ann

Bread Pudding with Lemon Cream Sauce

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

• LEMON CREAM SAUCE:
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 2/3 cup water
• 2 tablespoons lemon juice
• 1 cup heavy cream

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

sugar cookie fruit tartlets

sugar cookie fruit tartlets

1 package (18oz) refrigerated sugar cookie dough

1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese

1/4 cup orange marmalade

1 packet of sugar substitute or 2tsp of sugar

1 tsp of vanilla

assorted sliced fresh or drained canned fruit

spread over cookies

sugar cookie fruit tartlets

sugar cookie fruit tartlets

1 package (18oz) refrigerated sugar cookie dough

1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese

1/4 cup orange marmalade

1 packet of sugar substitute or 2tsp of sugar

1 tsp of vanilla

assorted sliced fresh or drained canned fruit

spread over cookies

Pie Crust

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Triple Chocolate Oreo Balls

Triple-chocolate cookie balls
This no-bake treat that looks much more complicated than it really is.

1 pkg. Oreo cookies
1/2 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls

Mini Cheese Cakes

ngredients

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
Directions

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.
Crush the vanilla wafers, and place 1/2 teaspoon of the crushed vanilla wafers into each paper cup.
In a mixing bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each miniature muffin liner with this mixture, almost to the top.
Bake for 15 minutes. Cool. Top with a teaspoonful of cherry pie filling.

Recipe by AllRecipes.com

Chocolate Chip Cookies

1 cup softened butter
1 cup sugar
1/2 brown sugar
2 eggs
2 cups chocolate chips
2/1/3 flour
1 tsp salt
2 tsp vanilla
1 tsp baking soda

blend butter, eggs, sugars, and vanilla until creamy.
combine flour, slat and baking soda and addd to creamed mixture. stir in chocolate chips. drop onto ungreased cookie sheet by teaspoon full

bake 375 for 8 minutes

Lemon Bars

Crust
1 stick of butter unsalted
1/4 cup of powdered sugar
1 cup flour

soften butter and mix in powdered sugar and flour. blend well with a fork or 2 knives or pastry blender. It will still be crumbly. Then press into bottom of an 8x8 pan

bake 325 for 20 minutes

then mix lemon layer together

2 eggs beatened
1 cup sugar
2 tbs flour
2 tbs lemon juice
2 tsp lemon rind
1/2 tsp baking powder

add to baked crust

then bake on 350 for 20-25 minutes

Recipe from Now You're Cooking

Pecan Tassies

1/2 cup butter softened
1 3oz softened cream cheese
1 cup flour
1 egg
3/4 cup packed brown sugar
1 tbsp melted butter
2/3 cup coarsely chopped pecans

for pastry mix and beat 1/2 cup butter and cream cheese
stir in flour

press a rounded teaspoon of pastry evenly into the bottom and up the sides of a 24 ungreased muffin cups
for filling beat egg, sugar and melted butter.
stir in pecans
spoon a heaping tsp into pastry lined muffin cup
bake 325 for 25-30 minutes until pastry is golden brown and filling is puffed.

Candy Cane Cookies

1/2 cup butter
1/2 cup shortening
1 cup sifted confectioners' sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
Directions

Preheat oven to 350 degrees F (180 degrees C).
Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

Recipe by allrecipes

Sugar Cookie Cutouts

2/3 cup butter softened
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups flour

make icing with confectionate sugar and milk

beat butter and add sugar, baking powder and salt.
beat in egg, milk and vanilla
beat in as much flour as possible
divide dough in half and chill 30 minutes
roll out on lightly floured surface and cut out with cookie cutters
add icing after baked!
bake 375 7-8 minutes

ps i usually bake 6 minutes

Santa Wisker Cookies

3/4 cup softened butter
3/4 cup sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups flour
3/4 cup chopped candied cherries
1/3 cup choppped pecan or walnut
3/4 cup shredded coconut

beat butter and add sugar and beat until combined
beat in milk and vanilla until combined
beat in as much flour as you can
stir remaining flour.
stir in cherries and pecans or walnuts
divide dough in half. shape each half into an 8 inch long roll: roll in coconut
wrap in plastic and chill for 2-24 hours
cut rolls into 1/4 inch slices
place slices 1 inch apart on an ungreased cookies sheet
bake 375 for 10-12 minutes or until edges are golden

Oreo Fudge Brownies

Giradelli brownie box mix

cookie and cream icecream

hot fudge

chocolate chips

oreos

layer oreos on bottom of pan

mix icecream some hot fudge, chocolate chips and brownie mix oil and eggs together

pour over oreos

and bake according to the directions 350 33 minutes

or

or use giradelli brownie mix and add chocolate chips to batter

cover oreos at bottom of pan

pour batter over oreos

bake 350 for 25 minutes