Crockpot rice pudding

An old favorite that my mom made long ago.  She would stand over the stove for more than a hour making creamy rice pudding.  I decided to try her  recipe in the crockpot.  Creamy and delicious and I didn’t have to stand over the stove for an hour or better.  Great solution to those who want a hands free option.

Enjoy!

3/4 cup pudding rice (Arborio)

1/2 cup Sugar

4 cups whole milk

2T butter

Pinch salt 

Pinch cinnamon

Place all ingredients in your crockpot. Stir well.  Set temperature to high.  I stir again after and hour and cook approximately 1 to 1/2 hours. Check after 1 hour and stir.

Note:  if it thickens too much add some milk and stir.

Alton Browns meatloaf with adjustments

Hi everyone!

I’ve made various meatloaf recipes from day one on this blog.  I never used someone else’s recipe.  I played with my ideas. I do that with  most recipes I make.  I like adding my little changes.  Enjoy!

This is a first.  I was intrigued reading Alton Browns meatloaf recipe and after months of procrastinating I made it today and both hubby and I totally enjoyed it.  It was delicious!  We ate it warm.  Hubby’s on a crusty roll,  me along with red beets.

I did adapt it to our taste.  At least my taste! Lol

I will note my changes.  The first being the most important I used **1 lb. ground round.  This would have been way too large a recipe for two people.

**The other ingredients and herbs I just cut in half the amount or less.

**I did add 1tsp.dried parsley which he didn’t use. I use parsley in a lot of my recipes.

Alton’s recipe 

1 cup flavored croutons ( I used 1/2 cup plain bread crumbs)

1/2 teaspoon ground black pepper  

1/2 teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon dried thyme

1/2 onion, roughly chopped

1 carrot, peeled and broken

3 whole cloves garlic ( I used garlic powder)

1/2 red bell pepper

18 ounces ground chuck ( I used 1lb. Ground round)

18 ounces ground sirloin

1 1/2 teaspoon kosher salt

1 egg

For the glaze:

1/2 cup catsup

1 teaspoon ground cumin

Dash Worcestershire sauce

Dash hot pepper sauce

1 tablespoon honey

1. Heat oven to 325 degrees F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
3. **I did pat the mixture into a loaf pan but only used half of the pan to mold it.

1. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
2. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after about 10 minutes.
3. **Note:  My meatloaf was cooked in 1 hour 10 minutes
4. 
   

Easy Pierogi Lasagna Casserole: Busy families will love this!!

***Update: 6/15/2022

I used 6 medium skin removed potatoes ( cut in cubes and boil until tender in salted water.

When tender , drain add 2 T butter, approximately 3/4 cup or more milk and 2 cups cheddar cheese.  Beat until smooth. ****( easy short cut store bought mashed potatoes).

Save 1/4 cup for garnish.

I am working very hard at making some easy meals for all  busy families.  Today I was thinking about how Mom and Nana worked tirelessly making homemade dough for their Pierogi and as much as I love making their recipe; today I am making a Pierogi lasagna using Barilla pasta.  Using a few short steps you'll find this recipe to be a keeper.  Here goes!  You are going to love it!

You can substitute store bought mashed potatoes to make it more convenient.

A breeze using Barilla no boil noodles

Lay  noodles in warm water in a pan for approx. 5 minutes.  Drain well.  I pat each with paper towels before placing in dish.

Layer with butter, Barilla noodles, cheddar potatoes until all in box is used (13 x9) pan

Remove and pat to dry

Saute butter with onion until tender.

Layer

Ready to bake!

Happy Baking and Cooking from my kitchen to yours,

1 box(9 oz.) Barilla no boil lasagna noodles

1 pkg. refrigerated (22 oz.) Bob Evans Cheddar mashed potatoes(cooked according to directions)
Note:  For a fuller casserole use two pkgs. cheddar potatoes or you can cube 6 potatoes, boil until tender and season to your liking.

1 onion sliced thin

2 sticks butter or margarine
shredded cheddar cheese 

Place Barilla lasagna noodles in warm water for approx. 5 minutes.

In a sauce pan place butter and onion. Sauté until onion is tender.

In a 13 x 9 inch baking pan place 1/4 of butter onion mixture. Remove 3 sheets of noodles from water. Pat dry slightly. Place noodles in pan and top with 1/4 cheddar potatoes.**(Illustrations below) Continue layering and adding more cheddar potatoes and noodles until all is used. *Note: 1 box of  Barilla no boil noodles will make approximately  a 13 x9 inch pan.

Top with the remainder of butter onion mixture. Sprinkle some shredded cheddar on top and cover.

 Bake 350 degrees approx. 20 to 30 minutes. Set for a few minutes and enjoy!!!! 

Serve with a side salad if desired!!

Chicken Salad with grapes and pecans

 2 bone in or boneless chicken breasts 

Salt

Celery 

Carrots water

Place all ingredients in cold water and cook until chicken is fork tender.

Chicken salad

Chicken cooled and either shredded or cubed 

Equal amounts of mayonnaise and miracle whip

Pinch salt

Several pinches of onion powder 

Diced celery 

Halved red grapes

Chopped pecans 

I boil my chicken as it has duel

Purpose.  I get chicken broth and I use the chicken for recipes. I use bone in chicken breasts, but you could use boneless chicken, carrots , celery, salt to make broth.  Allow to cook until chicken is tender. 

 Remove chicken from broth.  

Allow to cool and I shred or cube the chicken.  Add diced celery, mayo and miracle whip combined to my taste . A pinch or two of onion powder and mix well.  I then add chopped pecans and red grapes cut 

in half and stir gently to combine.

Note:  You can also boil the chicken in water with a little salt until tender and discard liquid.  

Some may like to bake chicken but I like to boil and then cool.  You don’t have to do both that day. You can refrigerate the chicken until the next day if necessary.

  I find making large quantities and once the chicken is cooled and shredded I also freeze shredded chicken in bags for other meals.  

I have used my frozen and defrosted shredded chicken in chicken salad and other recipes that call for cooked chicken.  

Greece! Loved it!!!!!

I loved touring Greece so much I want to share it with you!

Every port in Greece seemed to be more beautiful than the other..Most of these are from Santorini..The view was absolutely breathtaking..

Mostly white everywhere you would look

A local fisherman stopped by while we were having lunch

Villa's with a pool

Cruise ships in the background

A Greek yacht

The good life!

White cotton shirts, dresses are abundant and locally made

Local artists

Loved this plant

Sour cherry Jubiliee..I usually make mine with Bing cherries

Prime Rib ( no grape leaves for me)

Sunset

Greek salad..Usually large piece of feta adorns it and most Greek salads don't include lettuce..Tomatoes, peppers, red onion ..Tomatoes were in season and oh so sweet.

Yummy

Check out the blue water

Beautiful!!!!!!!!!!!!!!!!!!!!

Seven ports to see!  Split Croatia, Corfu, Chania or Crete, Athens, Mykonos, Santorini, Katakalon....One of the most beautiful Santorini....Gorgeous scenery!  We toured Greece on  9/29/11.