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Wednesday, November 30, 2011

Seasoned Rice Mix

Mix up a batch of this seasoned rice mix
for your pantry or as small gifts.
 Uncle Ben's and a few seasonings.
 Combine all ingredients in a large bowl
and whisk to combine well.
Divide mixture into 3 containers.
Snack size Ziploc bags are a perfect fit.
 I formed plastic wrap on the bottom of
a glass before inserting into a mug.
I have lots of Christmas mugs that I pick up
when thrifting. See my collection HERE.
Add  directions, and ribbon and it
make a nice little food gift in a Christmas mug. 
It can be part of a gift basket, 
or just tuck in a check for your Christmas tips 
to all the people whose services you have used
 throughout the past year; mailman, yardman, salon, 
dog groomer etc.  


Seasoned Rice Mix
3 C uncooked long-grain rice
Uncle Ben's
1/4 C dried parsley flakes
2 T chicken bouillon granules
2 t onion powder
1/2 t garlic powder
1/4 dried thyme
Stir together all ingredients, mix well.
 Place 1 C mixture into 3 airtight containers.
Or store in one large container and scoop out
the amount you need to prepare;
 measuring 1 part rice to
2 parts water. 
~~~~~~~~~~~~~
Directions for gift card
Combine 2 C water, 1 T butter and rice mix
in a saucepan and bring to a boil, stir and
cover. Reduce heat and simmer for 20 minutes.
Fluff with fork and serves. 
4 servings

Enjoy!

Tuesday, November 29, 2011

Cinnamon Roll Crepes ~ Swedish Pancakes

I used my Swedish Pancake recipe to make
little mini cinnamon roll pancakes.
 After you make the Swedish Pancakes, stack them
 and keep them warm in the oven with your plates.
 One at a time very lightly brush with melted butter.
 Sprinkle with 1 t cinnamon sugar mixture.
 Roll up.
 Slice and stack on end.
  To serve just dust with a little powdered sugar.
 You can also drizzle with a little glaze. 
We prefer just the powdered sugar.
 Serve on the heated plates.
 Very yummy!

Cinnamon Roll Swedish Pancakes
Swedish Pancakes (recipe HERE)
 2 T melted butter
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Cinnamon Sugar Mixture
2 T brown sugar
1 T white sugar
1 t cinnamon
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Glaze (optional)
2 T butter
1 T cream cheese
1/2 C powdered sugar
1/4 t vanilla extract
1 T milk or cream
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Brush each pancake lightly with melted butter.
Sprinkle with 1 t cinnamon mixture.
Roll and slice into 1" slices.
Serve on heated plates and dust lightly
with powdered sugar.

Enjoy!

Friday, November 25, 2011

Spiced Cranberry Chutney

You'll love this cranberry chutney on everything.
 from turkey, ham, pork, chicken,
on sandwiches and baked brie.
Bake brie in 350 oven until soft, about 8-10 minutes.
spread with cranberry chutney  and serve
with crackers or baguette slices.
Also good on cream cheese.
Fresh cranberries and a few basic ingredients.
 Combine in a saucepan and bring to a boil.
 Reduce heat to low and cover for 30 minutes.
 It will thicken.
 Serve at room temperature.
Spicy, tart and sweet. A perfect
condiment for Turkey.
Refrigerate leftovers for up to 2 weeks.

Spiced Cranberry Chutney
1 C cranberries
1/2 C brown sugar
1/4 C cider vinegar
2 T orange juice
1/4 t cinnamon
1/8 t ground cloves
1/8 t ginger
Combine in a saucepan, bring to a boil 
then reduce heat to low and cook 
covered until thick, about 30 minutes. 
Serve at room temperature
 or chill up to 2 weeks.

Enjoy!

Links: Stone Gable

Wednesday, November 23, 2011

Favorite Pumpkin Pie

My favorite pumpkin pie recipe uses a little more
 sugar and cinnamon that most recipes.
It mixes in minutes.
 First whisk the 2 eggs in a large bowl.
 Then add the remaining ingredients. 
Whisk until smooth.
 Roll out you pie crust. I always used my
 homemade pie crust,
because the crust is a favorite part.
Pour in the filling and bake.
 Sometimes...I swirl a little design on top. 
Combine 2T sour cream and 1/2T milk in a small
 baggie. Snip of a little bit of the corner. 
Make a spiral starting in the center, then drag a 
skewer through to make a scalloped design.
I didn't do that this time, I just swirled it 
randomly. I like the first method better.
 By the way, you can't taste the sour cream.
 Fill you pie shell and carefully put into a
 preheated 400 oven for 50 minutes.
Cool then refrigerate for two hours.
 You can make this a day ahead. 
with the swirl design
classic-without the swirl
Serve with whipped cream or ice cream. 
Then ask yourself;
Why don't we make this more often?

Favorite Pumpkin Pie
2 eggs
1 16-oz can pumpkin
1 C sugar
1/2 pint heavy cream (1C)
(you could also use 12oz can
 of evaporated milk)
2 t cinnamon
1/4 t ginger
1/4 t nutmeg
1/4 t ground cloves
1/4 t salt
Whisk eggs and add remaining ingredients.
Combine well and pour into
the unbaked pie shell,
Bake it at 425 for 15 minutes,
then reduce oven temperature 
to 375 for 40-50 minutes, until set. 
( You can also bake it at 400 for
 45-50 minutes until set.)
Remove, let cool, then refrigerate
for two hours before cutting

Enjoy!


Corn Souffle Casserole

This sweet corn casserole is a cross between
 a souffle and a corn pudding.
It's a favorite side to serve with BBQ
ribs or chicken, baked ham or meatloaf.
 Ingredients; cans of corn, butter, eggs, sugar,
sour cream and a box of Jiffy Corn Muffin Mix.
Use the butter wrapper to butter a 2 qt.
(round or rectangular) casserole. 
 Melt the butter in the microwave for 1 minute.
 Whisk in all the ingredients adding the
  muffin mix last.
Pour into the  casserole.
 Bake in a 350 oven for 1 hour until golden and puffed.
 Serve.
This casserole will serve 8-10. 
When I make this I freeze dinner-sized
portions for us to have with another dinner.
Oh! leftovers are  also good warmed in the
morning with heated maple syrup.

Corn Souffle Casserole
1 can (15oz) creamed corn
1 can (15oz) whole corn kernels-do not drain
1 stick butter, melted
1 C (8oz) sour cream
2 eggs, slightly beaten
1/4 C sugar
1 box (8oz) Jiffy Corn Muffin Mix
-------------------------
In a large bowl melt the butter in the microwave
 for 1 minute. Whisk in the remaining ingredients 
adding the muffin mix last. Pour into a greased 
2 qt. casserole. Bake @350 for 1 hour
until puffed and golden.
optional: Top with 1 C shredded cheese
Swiss or Cheddar the last 15 minutes.
Fiesta Corn Casserole: add 1 can (4.5-oz)
chopped green chilies, 1 t cumin, 1/4 t cayenne.
Replace the regular niblets with the fiesta style.

Enjoy!