Tuesday Night Dinner

[I looked up a recipe I could use left over mashed potatoes and gravy, green peas, and carrots. This one did it! Most of what went in this was taken from a previous meal and the carrots and cream cheese in the cake needed to be used from the fridge, too! ]

Shepherd’s Pie

½ recipe for Mashed Potatoes, p. 412 (I just used left over mashed potatoes from a previous night’s dinner and added some I made from instant potatoes)
2 cups cut-up, cooked roast beef, lamb, veal, or pork (I used a blend of cooked ground turkey meat and lean ground beef)
1 T. flour
2 T. fat or salad oil
Leftover gravy
6 small onions, cooked, drained (I sautéed three medium onions)
1 cup cooked, quartered carrots (I used sliced, steamed carrots)
1 cup of cooked or canned peas, drained
1 egg, beaten

Grease 1 ½ quart casserole. Prepare mashed potatoes. Start heating oven to 425 degrees F.
In bowl, lightly roll meat in flour until coated. In hot fat, in skillet, brown meat lightly on all sides. Add 2 ½ cups leftover gravy (or as much gravy as you have on hand, adding enough hot water to make 2 ½ cups in all; season to taste; thicken if necessary). Add onions, carrots, peas. Heat; then pour into casserole.

Fold egg into potatoes; arrange in ring on top of meat. Bake until gravy bubbles and potato rings I slight golden brown ---- about 10 to 15 minutes. Makes 4 servings.

Pg. 255 from: The Good Housekeeping Cookbook

First recipe I made from this book since Mom gave it to me yesterday. It was her first (and only for awhile) cookbook. She used recipes from it to make pies and sell them to a local restaurant.

14-Carat Cake

This flavorful cake keeps 2 to 3 weeks in refrigerator if covered

2 c. sifted flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 ½ tsp. salt
2 tsp. ground cinnamon
2 c. sugar
1 ½ c. salad oil
4 eggs
2 c. finely grated raw carrots
1 (8 ½ oz.) can crushed pineapple, drained
½ c. chopped nuts
1 (3 ½ oz.) can flaked coconut (optional)
Cream Cheese frosting

· Sift together flour, baking powder, baking soda, salt and cinnamon. Add sugar, salad oil and eggs; mix well. Add carrots, pineapple, nuts and coconut; blend thoroughly.
· Pour into three 9” round layer cake pans that have been greased and floured.
· Bake in moderate oven (350 degrees) 35 to 40 minutes. Remove from oven, cool a few minutes in pans. Turn out on racks and cool thoroughly. Fill layers and frost top and sides of cake with cream cheese frosting.

CREAM CHEESE FROSTING: Combine ½ c. butter or margarine, 1 (8 oz.) pkg. cream cheese and 1 tsp. vanilla; cream well. Gradually add 1 lb. confectioners sugar (sifted if too lumpy), beating well. If mixture is too thick to spread, add a small amount of milk.

Pg. 380 of: Farm Journal’s Country Cookbook

Sunday Family Meal Menu

Sunday Family Meal Menu

{Shared with our oldest son, his wife, Brandy and our grandgirl and grandson}

Fried Chicken and Gravy

Mashed potatoes

Macaroni and Cheese

Green peas

Buttermilk Biscuits

Banana Pudding

Ice tea

Buttermilk Fried Chicken with Gravy
Submitted by: Vera Reid
Rated: 4 out of 5 by 35 members Prep Time: 15 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes
Yields: 6 servings

like a crispy piece smothered in creamy gravy. -- Vera Reid, Laramie, Wyoming"
INGREDIENTS:
1 (3 1/2) pound broiler-fryer
chicken, cut up
1 cup buttermilk
1 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1 1/2 cups water
salt and pepper to taste

DIRECTIONS:
1. Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.
2. Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.
3. Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.
4. Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/28/2008

Traditional Mashed Potatoes
Submitted by: Taste of Home Test KitchenRated: 5 out of 5 by 382 members
Prep Time: 15 MinutesCook Time: 20 Minutes
Ready In: 35 MinutesYields: 6 servings

INGREDIENTS:
6 medium russet potatoes,
peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper
DIRECTIONS:
1.
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 9/28/2008

Baked Macaroni and Cheese

Taken from: The Joy of Cooking Cookbook

Preheat the oven to 350 degrees F. Grease a 1 ½ - quart deep baking dish.
Bring to a rolling boil in a medium sauce pan:
6 cups water
1 ½ teaspoons salt
Add and cook just until tender:
2 cups elbow macaroni (8 ounces)
Drain and remove to a large bowl. Have ready:
2 ¼ cups grated sharp cheddar or Colby cheese
Melt in a large saucepan over medium-low heat:
2 Tablespoons butter
Whisk in and cook, whishing, for 3 minutes:
2 Tablespoons all-purpose flour
Gradually whisk in:
2 cups whole or skim milk
Stir in:
½ medium onion, minced
1 bay leaf
¼ teaspoon sweet paprika
Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two – thirds of the cheese. Season with:
Salt and ground black pepper to taste
Stir in the macaroni. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:
1 Tablespoon butter
Add and toss to coat:
½ cup fresh breadcrumbs
Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.

Banana Pudding IV
Submitted by: Patty
Rated: 5 out of 5 by 901 members Prep Time: 30 Minutes
Ready In: 3 Hours 30 Minutes
Yields: 12 servings


INGREDIENTS:
1 (8 ounce) package cream
cheese
1 (14 ounce) can sweetened
condensed milk
1 (5 ounce) package instant
vanilla pudding mix
3 cups cold milk 1 teaspoon vanilla extract
1 (8 ounce) container frozen
whipped topping, thawed
4 bananas, sliced
1/2 (12 ounce) package vanilla
wafers

DIRECTIONS:
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/28/2008

Sunday

"Life, within doors, has few pleasanter prospects than a neatly arranged and well-provisioned breakfast table."
Nathaniel Hawthorne (1804-1864)




Our son and his girlfriend came home to each of their families this weekend and met back up this morning here for breakfast. It was a place and way to spend some time together since we might not see them again until Christmas.

We had little ones crawling and playing with a firetruck in one room, running and jumping in another, and helping me in the kitchen. It was nice to hear everyone talking, laughing and spending time in one place.

I got the coffee cake in the oven first since it took the longest to make and then started the pancakes and two pans of bacon. Coffee was kept on the stove so all the cups could keep being refilled and the scrambled eggs with cheese were done last.

My sister ended up stopping by on her way to see her daughter here in town and she flipped pancakes on the cast iron, stove-top grill plate while I finished the other foods. My DIL, son's gf, and daughter all served the plates out as stack after stack of pancakes were made ready. {Smile}
They guys talked and did whatever they were doing in the dining and living room while all the kitchen activity was happening.

The name for the pancakes was unusual but they had high reviews and I wanted to make sure all my buttermilk was used up today while it was fresh! Here are the recipes:

Truck-Stop Buttermilk Pancakes
Submitted by: BOBOBEARZOE
Rated: 5 out of 5 by 290 members Prep Time: 10 Minutes
Cook Time: 5 Minutes Ready In: 15 Minutes
Yields: 12 servings

INGREDIENTS:
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour 5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar

DIRECTIONS:
1. In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
2. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/28/2008

Blueberry Buttermilk Coffeecake
Submitted by: BATA
Rated: 5 out of 5 by 116 members Prep Time: 30 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes
Yields: 12 servings

INGREDIENTS:
1/2 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder 1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

2/3 cup all-purpose flour
2/3 cup white sugar
6 tablespoons butter, softened

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.
2. In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Sir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.
3. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/28/2008

Chewy Coconut Cookies

These were a good, basic coconut cookie recipe. Two pans were devoured with cups of cold milk by a five year old and two 14 year old girls so they must have been good:)

Chewy Coconut Cookies
Submitted by: N. Hoff
Rated: 5 out of 5 by 444 members Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 50 Minutes
Yields: 36 servings

"Lots of coconut and sugar make these cookies chewy and delicious."
INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup packed brown sugar 1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups flaked coconut

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/27/2008

A Huge Family Favorite

Spinach Tomato Tortellini
Submitted by: LELA NORTON
Rated: 5 out of 5 by 288 members Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes
Yields: 6 servings

INGREDIENTS:
1 (16 ounce) package cheese
tortellini
1 (14.5 ounce) can diced
tomatoes with garlic and onion
1 cup chopped fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper 1 1/2 teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
3/4 cup milk
3/4 cup heavy cream
1/4 cup grated Parmesan
cheese

DIRECTIONS:
1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.
ALL RIGHTS RESERVED C 2008 Allrecipes.com Printed from Allrecipes.com
9/22/2008

Mother & Daughter-in-Love Day!

This is a day each week I devote a day to time with my DIL and two grandbabies. It is a way that we stay connected even when things get busy and we make time to spend together.

I wrote an entire post on this and lost it one day --- and was so frustrated that I never wrote another. I am still not up to re-writing the whole thing but I'll try to post the recipes we try each week on our day:)

This week's menu:

Salmon Patties

Skillet Fried Potato Slices

Roasted Garlic

Biscuits

Tomato Gravy

Pumpkin Roll

Black Top Alaska Salmon Patties

(on the back of the Salmon can)

1 can Black Top Pink Salmon

2 cups soft bread vrumbs

1/3 cup finely minced onion

1/4 cup milk

2 eggs

2 T. minced parsley (I used sweet basil bec/ I'm out of parsley)

1 T. lemon juice

1/4 each salt and dill weed

Dash pepper

Drain salmon, reserving 2 tablespoons liquid; flake. Combine all ingredients including the 2 tablespoons of liquid. Shape into 8 [1-inch] patties. Pan-fry on both sides in 2 tablespoons of oil or butter until golden brown.

My grandgirl was SO adorable helping with this... smile. She added the bread crumbs and some of the other ingredients and then helped stir. We have a two step wooden stool handed down from Blake's grandmother and this is the biggest help with kids in the kitchen.

Emily peeled her first potato and ended up taking a little help from her mother!

------------------------------------------------------------------------------------------------

Tomato Gravy

Scrape hot oil around a skillet (I use any skillet I've cooked meat in usually OR you can pour some oil, butter, or grease in skillet and heat that) --- sprinkle some flour into the skillet and stir or whisk until well mixed. Let cook for a minute or few and then add milk or water. Stir and add canned tomatoes. Let slowly cook until thickened and take off heat. Serve immediately.

-----------------------------------------------------------------------------------------------

Libby's® Pumpkin Roll with Cream Cheese Filling
Submitted by: Libby's®Rated: 5 out of 5 by 209 members
Cook Time: 15 Minutes
Ready In: 15 MinutesYields: 10 servings
"Delicious and easy to make."
INGREDIENTS:
1/4 cup powdered sugar (to
sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100%
Pure Pumpkin
1 cup walnuts, chopped
(optional)
1 (8 ounce) package cream
cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or
margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar
(optional)
DIRECTIONS:
1.
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4.
BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 9/26/2008

Cajun Cabbage

I found out this morning we'd be blessed by lunch with a visit from Nana, Papa and the Twins so I checked the fridge for what to fix. I always try to talk them into eating a meal, snack or dessert to convince them to visit longer:)

Today, I had the ingredients for this recipe and it was a surprising hit.

Cajun Cabbage

Ingredients:
· 1 pound ground beef
· 1 medium green pepper, chopped
· 1 medium onion, chopped
· 2 garlic cloves, minced
· 1 can (10 ounces) diced tomatoes and green chilies
· 1 can (8 ounces) tomato sauce
· 1/2 cup uncooked long grain rice
· 1 teaspoon salt
· 1/2 teaspoon dried basil
· 1/2 teaspoon dried oregano
· 1/4 to 1/2 teaspoon each white, black and cayenne pepper
· 4 to 6 drops hot pepper sauce
· 1 small head cabbage, chopped
· 1 cup (4 ounces) shredded Colby cheese
Directions:
In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice and seasonings. Spread into an ungreased 13-in. x 9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. 6-8 servings.
Cookingcafe digest at cafemoms

Served with zuchinni and yellow squash ribbons roasted with a drizzle of olive oil and sprinkle of sea salt in the oven.

We also made lovely Lime Tea!
Mom's creation. We poured our glasses of ice tea and cut a lime in half for two glasses. We squeezed all the juice we could into the glass (each glass had one of the halves) and then scraped the pulp in and tossed the peels in. A good stir later and these were wildly delicious!

We also had Jam Filled Thumbprint Cookies. The Twins (Summer & Seth/ almost 4) and Braxton (5) used their adorable th umbs to make the dents for the jam and they took turns filling the thumbprints with seedless blackberry preserves.

My teenage daughter and her friend are making another batch now!

Jam Filled Butter Cookies
Submitted by: MKHG
Rated: 5 out of 5 by 408 members Prep Time: 30 Minutes
Cook Time: 10 Minutes Ready In: 40 Minutes
Yields: 36 servings

"This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food! "
INGREDIENTS:
3/4 cup butter, softened
1/2 cup white sugar
2 egg yolks 1 3/4 cups all-purpose flour
1/2 cup fruit preserves, any
flavor

DIRECTIONS:
1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves.
3. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/26/2008

Chicken Pot Pie

Our family's *favorite* chicken pot pie... ever!

Hurry Up Chicken Pot Pie
Courtesy:Paula Deen


2 cups chopped cooked chicken breast
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Preheat oven to 350 degrees F.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

Difficulty: Easy
Prep Time: 5
CookTime: 35
Yield: 4 to 6 servings


Episode#: PA0906
Copyright © 2006 Television Food Network, G.P., All Rights Reserved.

White Chicken Chili

“The keynote to happiness within the four walls that make any home is plain, wholesome, well cooked food, attractively served.”Louis P. De Gouy, The Soup Book (1949)

Southwestern White Chili Recipe

from Better Homes and Gardens Biggest Book of Slow Cooker Recipes 3½ hours 20 min prep

(3 ½ hours is for the crockpot. It was just a matter of minutes for the sautéing and then simmering for me)

SERVES 8
• 1 cup chopped onion (I used whole)
• 4 garlic cloves, minced (I used five or six?)
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 1/4 teaspoon red pepper
• 3 (15 1/2 ounce) cans great northern beans, drained and rinsed (I
used a big bowl I had made the previous night from dried Great Northern
beans)
• 2 (4 ounce) cans diced green chili peppers (optional) (didn’t have)
• 4 cups chicken broth (I used three)
• 3 cups cooked chicken, chopped (I used one chicken breast)
• 2 cups shredded cheese (optional) (just used a small sprinkle on top
of chili in my bowl)
1. In slow cooker, place all ingredients except cheese. Stir to
combine.
2. Cover and cook on low heat for 7 - 8 hours or on high heat for 3 1/2
- 4 hours.
3. Stir in cheese until melted.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com/ [#325277]

I sautéed chicken breast pieces thinly sliced and gently pounded before slicing in olive oil and butter. Added one finely chopped onion after the chicken was cooked. Added 3 or so cups of chicken broth. Added a bowl of beans and a bowl of brown basmati rice, cooked. Added the rest of the ingredients in the cast iron Dutch oven all of this was cooked in and simmered until we were ready to eat.
Braxton went wild over a bowl of rice with the broth from the soup poured over it and some French bread! He went on and on and on about it;)

Brown Rice Pudding

Today was a baking and making day.

I got two loaves of whole grain bread done and they were my first (or maybe second?) try at soaking the grains first. I'll have to work on this method because mine tasted too much like soured milk!

I soaked my brown basmati rice in some water and buttermik and it turned out as beautifully as any I've ever made. Actually, the directions on the container are more accurate time wise because this particular rice only takes 25 minutes instead of the usual 45.

The rest of my baking/cooking today was:

* Oatmeal soaked from the night before.

* Oven roasted squash and zuchinni baked up in whole grain egg noodles with sharp cheddar cheese.

* Muffins

* Stove top brown rice pudding

All in all, a productive day.

Brown Rice Pudding

1 cup of brown basmati rice (this wasn't NEARLY enough for a thick and creamy pudding so I added two cups)

6 T. brown sugar

6 T. butter

1/2 t. cinnamon (I used a whole teaspoon)

1/2 cup of raisins (I used golden)

1 1/2 cups of whole milk

Heat until hot all the way through and of desired thickness. This was good!