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An old fashioned recipe made with already cooked rice lets you use of any rice leftovers. (I used up the white rice from my chinese takeout).

Approx 30 minutes total prep time, eat it warm or chilled. 

In a saucepan combine and bring to soft boil • 1 1/2 cups cooked white rice • 1 cup whole milk • 1/4 t Kosher salt. 

Whip together 1 egg beaten and 1/2 cup heavy cream, reduce heat on sauce pan and add the egg and the whipped combination slowly. When thick and creamy add seasonings (1/4 t cinnamon,  pinch of nutmeg, 1/3 cup granulated sugar, 1/3 golden raisins more if you like. (optional))

When thick and creamy add and mix well 1 tablespoon unsalted butter, 1/2 t vanilla extract. Serve in individual parfaits or family style. I do hope you enjoy.

Helpful hints
Helpful Hints; My first try was very tasty but thick, If you want it thinner add more cream.  I had canned milk on hand and used that instead of cream.  Whipped cream also goes well on top. 

Patty's Chili

One pound ground beef

Onion - Finely chopped

Gralic minced - 1/4 tsp.

Brown the ingredients above and drain.

Add:

1 can italian recipe diced tomatoes

1 can tomato sauce (15 oz)

1 can kidney beans (undrained)

1/2 green pepper chopped

1/4 c. chili sauce

1 can or frozen corn (drained)

1 tsp. chili powder

2 tsp. sugar

1/4 tsp. pepper

Cook 30 minutes.  Serve with cheese and /or sour cream, bread and/or crackers.

 Fruit Salsa and Cinnamon Chips

Salsa

2 kiwis, peeled and diced

2 golden delicious apples - peeled, cored and diced (I prefer one golden delicious and 1 granny smith)

8 ounces raspberries

1 pound strawberries

2 Tablespoons white sugar

1 Tablespoon brown sugar

3 Tablespoons fruit preserves (I use either blueberry or raspberry)

Combine in a large bowl.  Cover and refrigerate for at least 15 minutes.

Cinnamon Chips

10 Flour tortillas

Butter Flavored cooking spray

2 Tablespoons cinnamon sugar

Preheat oven to 350 degrees.

Coat each side of the tortilla with cooking spray.  Cut into wedges (I find it easier to use a pizza cutter to do this).  Dredge wedges into 1 Cup sugar and 1 teaspoon cinnamon combination.  Lay on cookie sheet.  Bake 9 minutes.

 Grape Salad

8 oz. Cream Cheese

8 oz. Sour Cream

1/2 cup sugar

1 tsp. vanilla

1 - 2 pounds green grapes

1 - 2 pounds red grapes

Soften the cream cheese.  Combine cream cheese, sour cream, sugar and vanilla.  Fold in grapes.  Add topping.  Note:  Better if made ahead of time

Topping:  1/2 cup brown sugar and 1 cup chopped nuts (I use wither walnuts or pecans)

 Stuffed Mushrooms

1 # thick mushrooms ( I usually use 2 pkgs)

1/2 stick Butter

1 medium onion chopped fine

2 1/4 Cups soft pulled bread  ( I also add seasoned bread crumbs at times)

1 1/2 teaspoon salt

1/4 teaspoon pepper

1 T Ketchup ( I usually just squirt it in)

1 T. lemon juice

Strips of bacon

1 container half and half (or you can use whipping cream)

Wash and dry mushrooms and remove stems. Shop stems fine

Melt butter in a skillet and add onion and mushroom stems  Saute until tender

Stir in bread crumbs and cook approx 2 minutes

Stir in seasoning and lemon juice and ketchup

Stuff mushroom caps and put narrow strips of bacon in an X on top of each

Place in a glass serving dish  and pour cream over the mushrooms.

Bake uncovered  400 degrees for 20 minutes 

Notes from Mary:   Keep in mind I don't measure exactly, sometimes if it's too moist I add more 

bread crumbs, If too dry I add more lemon juice or ketchup.  Also, I usually try and find the bigger mushrooms to use, and I make 2# up rather than just 1 like the recipe calls for.  Enjoy!

Frosted Cranberry Drop Cookies

1/2 cup butter, softened

1 cup sugar

3/4 cup packed brown sugar

1/4 cup whole milk

1 large egg

2 Tablespoons orange juice

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 1/2 cups chopped fresh or frozen cranberries

1 cup chopped walnuts

Frosting: 1/3 cup butter, 2 cups confectioners' sugar, 1-1/2 teaspoon vanilla extract 2-4 Tablespoons hot water

Directions:

1.  In a bowl, cream butter and sugars.  Add milk, egg and orange juice; mix well.  Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well.  Stir in cranberries and nuts.

2. Drop by tablespoonfuls 2 inches apart onto greased baking sheets.  Bake at 350 until golden brown, 12-15 minutes.  Cool on wire racks.

3.  For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes.  Cool for 2 minutes; transfer to a small bowl.  Add sugar and vanilla.  Beat in water 1 Tablespoon at a time, until frosting reaches desired consistency.  Frost the cookies.

Guess Again Cookies

1 cup butter or margarine (I used margarine)

1/2 cup sugar

1 tsp. vanilla

2 cups sifted flour

1/2 cup crushed potato chips (not ruffled)

1/2 cup chopped pecans

Beat butter, sugar and vanilla until light and fluffy.  Add flour, potato chips and nuts; mix well.

Drop by scant teaspoonful 2 inches apart onto ungreased baking sheet.  Flatten by pressing with bottom of drinking glass, greased and dipped in sugar (grease and sugar glass as needed).

Bake at 350 for 10-11 minutes.  

Important Tip:  Before baking, To decorate for Christmas, I put a round red cinnamon ball in center.  Then cut green cherries in half and then in slivers, arranging three pieces around cinnamon to look like a wreath.  Tastes unbelievably good and, as you can guess, they are called Guess-Again cookies because nobody would believe they are made with potato chips.

Sugar Cookies

Preheat oven to 400 degrees

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Combine ingredients above.  Set aside

Cream

1/2 cup margarine

1/2 cup crisco

1 cup sugar

1 tsp. vanilla

Add

1 egg to sugar mixture, beat until fluffy.  Stir in dry ingredients.  Add up to 2 Tablespoons of milk.  Chill.  Roll on floured surface and cut into shapes.  

Bake at 400 for 7-8 minutes

Wilton Cookies

Preheat oven to 350 degrees

3 1/2 cups flour

1 teaspoon baking powder

1 1/2 cups butter

1 cup sugar

1 egg

2 Tablespoons milk

1/2 teaspoon almond extract

combine butter, sugar, egg, milk and almond extract.  Beat well.  Slowly add flour and baking powder combination.  

Place dough on ungreased cookie sheet 2 inches apart. press down with tip of fork.  Cook 10-12 minutes until brown.

Toffee Like Candy

Preheat oven to 400 degrees

Enough graham crackers to cover cookie sheet or jelly roll pan (approximately 11-14)

2 sticks salted butter

1 cup brown sugar

12 oz. semi-sweet chocolate chips

1 cup chopped walnuts

Cover bottom of cookie sheet, lined with foil, with graham crackers (leave small space between edge of crackers and pan)

Melt butter and sugar and boil 3 minutes

Immediately pour over graham crackers

Bake 7 minutes

Remove from oven and immediately sprinkle with chocolate chips and spread over ingredients on cookie sheet.

Sprinkle with walnuts

Place in refrigerator

When old and firm, break into pieces

Chocolate-Cherry-Nut Chunk Cookies

3 cups all purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon salt

3/4 cup butter, softened

1/2 cup shortening

1 cup granulated sugar

1 cup packed sugar

2 large eggs

2 teaspoons vanilla

1 1/3 cups dried red tart cherries or dried cranberries, snipped in half

1 cup semisweet chocolate pieces

1 cup premium white chocolate baking squares, cut into 1/2 inch chunks

1 cup coarsely chopped macadamia nuts or pecans

Preheat oven to 325

1.  In a medium size bowl, combine flour, baking soda and salt.  Set aside.

2.  In a large bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.  Add sugars.  Beat until combined, scraping sides of bowl occasionally.  Add eggs and vanilla.  Beat until combined.  Gradually add flour mixture beating on low speed just until combined (dough will be stiff).  Using a wooden spoon, stir in cheeries, chocolate pieces, white chocolate and nuts.

3.  Drop dough by 2 rounded tablespoons 2 inches apart on ungreased cookie sheet.  Bake about 14 minutes or until light brown.

Breakfast Casserole

1 loaf bread cut into triangles and buttered with edges cut off

1 lb. shredded cheddar cheese

1 lb. ham sliced

Spray 9x13 pan

Layer the pan bread, ham, cheese.  Repeat for a 2nd layer

Combine enough beaten eggs and 1 cup of milk to make three cups.  Beat with a whip or fork and pour over mixture.

Foil.

Refrigerate overnight

Bake for 1 hour 30 minutes on 350.  Last 30 minutes, remove foil.

Cool Whip Cookies

1 box cake mix - any flavor

1 8 oz. container of cool whip

1 egg

Powdered sugar

Mix together and drop into powder sugar by teaspoon.  Form ball.  Cook for 15 minutes at 350.

Pet Milk Fudge

12 oz. German Bakers Chocolate (The green package)

12 oz. chocolate chips

2 cups or 1 pint of marshmallow fluff

2 cups chopped walnuts

Put the above items into a large mixing bowl

In a saucepan, heat the following items to boiling, stirring constantly.

12 oz. can Pet Milk (this is evaporated milk)

4 1/2 cups sugar

pinch of salt

2 Tablespoons butter

Boil 6 minutes - continue stirring.

Pour syrup over chocolate mix and beat.  Pour into a 13x9x2 slightly greased pan.

Set for 2-3 hours in the refrigerator

* From the time you pour the syrup on, you need to move quickly as the mixture will begin to set as it cools.

Cranberry Relish
3 cans Ocean spray whole cranberries

1 can crushed pineapple (medium size can)

1 package each of Birdseye with juice frozen strawberries and frozen raspberries

1 cup chopped walnuts

Mix all together and chill.

BAKED OATMEAL
1 1/2 cups sugar
3/4 cups oil
3 eggs
3/4 Tbsp. baking powder
1 1/2 tsp salt
4 1/2 cups oats (quick or Old fashion)
1 1/2 cups milk
Beat together sugar, oil and eggs. Add remaining ingredients and blend.
Put into 12" greased pan. Bake at 350 for 35 minutes, or until golden brown.
Topping of your choice - 1/2 +1/2, milk, brown sugar, maple syrup, etc. (reduce sugar in recipe if adding a sweetener)

Helpful Hints:
A Favorite of thousands at campspofford.org 😃

1 or 2 cups Ketchup          

3 pieces celery - chopped fine

1 green pepper

1 medium onion

2 T. oil

Couple shakes of red pepper

1 tsp.chili powder (can vary)

1 T. mustard

2 T Brown sugar

Combine in saucepan, let cook 30 minutes.  Let stand.  Reheat when starting chicken.

Hint:  It is better if you make it in the morning so that once cooked, the flavors can sit together.

 Egg breakfast

8 slices of Black Forest Ham cut at a # 2 from the deli

8 eggs

Favorite cheese shredded

Parsley

Spray  eight sections of a  cupcake pan with non stick spray.

Place one ham slice in each cup

Crack an egg into each cup

Add as much cheese as you like

Sprinkle Parsley on top

Bake in a 400 degree oven for 15 minutes if you want the eggs hard cooked

Or less if you want them soft cooked.

theirreverentkitchen.com

• 4 stick butter, that’s 1 pound, room temperature
• 3 c sugar
• 6 large eggs, room temperature
• 4 c all-purpose flour
• 1/2 c fresh key lime juice
• 1/4 c evaporated milk
• 4 tsp key lime zest, minced
• 1 tsp vanilla

KEY LIME CREAM CHEESE ICING

• 8 oz cream cheese, room temperature
• 3-4 Tbsp butter, room temperature
• 4 c confectioner’s sugar
• 1/4 c freshly squeezed key lime juice
• 2-3 tsp key lime zest
• 1 tsp vanilla extract

 Cake Instructions:

1. Preheat oven to 325°.  Cover inside of 10 inch tube pan with non-stick spray.  My pan is 10  1/2″ and it’s just fine.  Set aside.
2. Using a stand-up mixer or electric hand-held, beat the butter well until light in color and fluffy scraping down the sides of the bowl as needed.
3. Add sugar and again beat well for at least 5 minutes.  I use a stand up mixer and beat the mixture 5-10 minutes.  I don’t like a “grainy” cake.
4. One at a time add the eggs and beat only until the yellow disappears.
5. Add lime zest to batter and mix to combine.
6. Stir juice, milk and vanilla together.
7. Now mixing by hand, gradually flour to the butter-egg mixture alternating with the key lime juice and milk mixture.  Begin and end with flour.  Mix just enough to incorporate all ingredients.  You don’t want a tough pound cake!
8. Pour evenly into the tube pan and tap pan on the counter to loosen any air bubbles.
9. Bake for 1 hour and 30 minutes or until cake tester comes out with a few moist crumbs but not wet.
10. Cool on a cooling rack for 10-15 minutes in the pan then transfer from pan to cooling rack and allow to cool another hour or until completely cool.

The cake is far better the following day or 2 days later.

Frosting Instructions:

1. Using a hand mixer beat cream cheese and butter in a large bowl until well mixed.
2. Add confectioner’s sugar and beat well until completely smooth and fluffy.
3. Add key lime juice, zest and vanilla and mix until all ingredients are incorporated.
4. Ice cake.

This makes quite a bit of icing.  After icing the entire  pound cake I fill the middle hole with the excess icing.  When the cake is served icing can be taken from the middle and dolloped along the side the slice of cake.  Or fill a pretty bowl with the excess icing and serve with the cake slices.