Eggnog Rice Pudding

I made rice the other night for dinner but Jason decided he wanted Quiznos so we ate out instead *lol* So, based on my current eggnog obsession, I looked up a recipe for eggnog rice pudding. I really like recipes with few ingredients - so this one looked perfect! And it tasted incredible!

Eggnog Rice Pudding:

Ingredients:

• 2-1/4 cups eggnog
• 5 teaspoons cornstarch
• 2 cups cooked long grain rice
• 1/2 cup finely chopped red and green candied cherries (I didn't use these - NOT a fan of candied cherries!)
  
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (woops...did it call for salt?)
  

Directions:

Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil for 1-2 minutes. Remove from the heat; stir in rice, cherries, vanilla and salt. Spoon into dishes. Chill 2-3 hours. Yield: 4-6 servings.

Recipe from: Taste of Home. (thanks Google)

Breadstick Recipe

(Picture added by Cari - the breadsticks were a HIT at Heidi's birthday dinner. Thanks again for the recipe, Jen!)

¼ cup of Water
½ a cup of Milk
1 Egg
¼ cup of Butter (Melted)
1 teaspoon of Sugar
½ a teaspoon of Salt
2 ½ cups of Flour
3 teaspoons of Instant Yeast

If you have a breadmaker, you can just add the ingredients in the order they are in, however, if you are like me and you break your breadmaker as soon as you get one, then dissolve the yeast in the water and then add the rest of the ingredients. This way you have to beat it down once after it has risen to double and then let raise until double again. Then beat the dough down again and separate into even amounts for as many breadsticks as you like, smaller if you like a lot, and larger if you don't need too many. (I always make the recipe x4 for the whole family). Take your sections of dough and roll them between your hands to make the breadsticks. Place them on a cookie sheet, touching.

Once you have completed the above steps, cover the breadsticks and let rise until double again. Next preheat the oven to 375 degrees and place the breadsticks in the oven for about 18 to 23 minutes. Then turn on the broiler and brush the breadsticks with butter, parmesan cheese, or garlic butter or all three. Now broil the breadsticks until the breadsticks begin to turn golden brown in color.


There you go Care Bear! I love you!

Huli Chicken

The pictures do not do it justice ;o)

This is the best marinade I have come across yet!

Ingredients:Boneless skinless chicken thighs
1 C Water
1 C Soy Sauce
1 C packed brown sugar
¼ C Dried Sesame Seeds
Small fresh Ginger root
Fresh Garlic
Green Onions

Directions:
Mix water ,soy sauce and brown sugar in mixing bowl ( I use large zip lock bags)
Peel and chop garlic and ginger ( use equal amounts )
Dice green onions and remaining ingredients to liquid mixture. Add sesame seeds
Rinse chicken and add to Marinade. Refrigerate 1-2 days (the longer the better)

**I usually double the recipe. If your soy sauce is on the salty side you can add ½-1 C extra water. Also you can add pineapple juice to sweeten it up a bit in place of the extra water.***

Cooking:When you are ready to cook I recommend the BBQ but you can bake it as well. Remove Chicken from Marinade, set sauce a side. If you are BBQ you can glaze the chicken after you turn it the first time. If you choose to bake it pour glaze over chicken in baking dish cover and bake @ 350 until cooked ( 25-30 min)

Optional glaze:
I slowly boil the marinade for a couple of minutes then thicken and use as a glaze after the chicken is cooked. Make sure it comes to a full boil to ensure that it has cooked off the chicken juices.(Yes it is safe if you boil it long enough)

Great with any side dish of your choice. Enjoy!!

The Best Lemon Cookies in the World

My favorite visiting teacher always brings me a treat. These are my favorites. Very soft and so delicious. I usually eat the whole plate of cookies by myself.

Lemon Cake Mix
8oz. Cream Cheese
1 Egg
1/2 stick of Butter 0r Margarine
2 Tbsp Lemon Juice

Mix all ingredients together and chill in the fridge for 30 minutes. Roll into 1" balls and roll in powdered sugar.

Bake at 350 for 12 minutes
You will see them slightly crack and have a light brown tint.

Quick and Easy Mini Navajo Tacos

Rodes Rolls (however many your family will eat...make a few extra for dessert :))
Chili (really good with Cari's taco soup recipe)
cheese
lettuce
tomatoes
salsa
sour cream (to me this is the key ingredient for making it super good!)

Thaw out the rolls...smash 'em flat...and deep fry them to make scones.

Make the chili...whether its homemade or from a can. I actually have taken canned chili, added tomato sauce, taco seasoning, onion flakes, and chili powder...its an easier alternative to making canned chili taste a little more homemade.

top the scones with your favorite taco toppings! Its DE-licious!

Single Serving Chocolate Cake...from the mikey...?

I found this recipe just now and thought...hmmm...you mean to tell me that I can make myself chocolate cake...in the microwave...in just 3 minutes...only dirtying ONE dish?!?!? Are you kidding me? I'm am sooo trying this!

...but not tonight because I went to Olive Garden for dinner and finished it up with a piece of Pumpkin Cheesecake *yum*

Microwave Mug Cake:
4 tbsp. flour
4 tbsp. sugar
4 tbsp. cocoa
1 egg
3 tbsp. milk
3 tbsp. oil
3 tbsp. chocolate chips (optional, but not really. Add them!)
Small splash vanilla

• Measure flour, sugar, and cocoa in a large mug. Mix well.
• Add egg and mix well.
• Add milk and oil and mix well.
• Add chocolate chips and vanilla and mix well.
  

"Microwave for 3 minutes at 1000 watts. The cake will rise up over the top of the mug, but don't be alarmed."

Chicken Enchilada Casserole

(Picture posted by carizolli - this recipe was DELICIOUS! The leftovers didn't last long either!)

I have this recipe for Chicken Enchiladas and thought I would try it out in the casserole form like Mom use to make. It turned out really good. I took a picture but there is not a card in my camera and I don't have a cord to plug it in to my computer so I will have to figure out how to get it posted. Sorry all!!

2 cans Cream of Chicken or Cream of Celery Soup
1 C. Sour Cream
4 Tbsp. Butter
1 C. chopped Onion
2 tsp Chili Powder
4 C. diced cooked Chicken
2 cans chopped Green Chillies (4oz. cans)
Flour Tortillas cut in 4ths
1 can Enchilada Sauce
Shredded Montery Jack or Cheddar cheese

• Preheat oven to 375.
• In a small bowl, stir together the soup and sour cream until smoot, set aside.
• In fry pan, melt butter and add Chili powder. Saute onion and chilies until onion is tender, stirring often. Stir in chicken, chilies and 4 Tbsp of the soup mixture, remove from heat.
• Layer some of the flour tortillas in the bottom of a cake size glass dish. Add a enough of the chicken mixture to cover the tortillas, some of the soup mixture, drizzle enchilada sauce and then sprinkle cheese. Continue layers until the chicken mixture is gone. On the top stop with the enchilada sauce and cover with foil. Cook 15mins and then take foil off and sprinkle more cheese on top. Cook 5-8 more minutes or until cheese melts.

Cream of Zucchini Soup

3 Cups sliced zucchini
1 Cup water
1tlbs. Season All Salt
½ tsp. Parsley Flakes
1tsp Chicken seasoned stock base
1tlbs. instant minced Onions

In a pan combined all the ingredients, and cook until the zucchini is 

tender.

 Blend in a blender.

In a Pan combine the next ingredients until butter is melted..
2Tabls. Butter
2Tlbs. Flour
1/8 tsp. pepper
¼ tsp. Bon Appetit’
1tsp Chicken seasoned stock base

Gradually add in 
½ Cup Light Cream
1Cup Milk
Simmer until thickened. Stir in zucchini. Mix well.
Eat with crackers.