Crockpot rice pudding:

3/4 cup long grain white rice
3 cups milk
3/4 cup sugar
3/4 tsp cinnamon, if desired
 pinch salt
1/3 c butter, melted
raisins, if desired

3-4 qt  crockpot

lightly grease crockpot, or use liner

put all except butter into crockpot, stir to combine. pour butter over
mixture.

cover and cook on high 2.5 to 3 hourse, til rice absorbed liquid.
When it was done, I stirred another cup of milk into it.


next time I'm going to cut the amount of butter, I don't see a big need for it.

Skinny Taco Chicken Chili

 Cook time: low for 10 hours or high for 6 hours Yield: 10 servings Serving size 1 ¼ cup  Ingredients 1 onion, chopped16 oz. can of black beans, rinsed + drained16 oz. Can kidney beans, rinsed + drained8 oz. Can of tomato sauce10 oz. Package of frozen yellow corn3 - 10 oz. Cans of diced tomatoes with chilies (mild or medium)1 packet reduced-sodium taco seasoning1 tbsp. Chili powder24 oz. Boneless, skinless chicken breasts (About 3 or 4)¼ cup chopped cilantro Instructions 1. Combine all ingredients (except chicken and cilantro) in a slow cooker and mix well2. Place chicken breasts on the top, and press down slightly.3. Cook on low for 10 hours or high for 6 hours.4. 30 minutes before serving, remove chicken breasts and shred.5. Return chicken to slow cooker and mix everything together.6. Top with fresh cilantro before serving.  Nutrition Information 
[list=1]
[/list]
Per Serving (1 ¼ c.):Calories: 219Fat: 3g Carbohydrates: 26gFiber: 7gProtein? 22g


*First time I didn't use 3 cans of the tomatoes with the chilies.  Might have used 2 mild and 1 plain. Didn't use the cilantro either time. I need my food not too spicey. Some added shredded cheese and some sour cream. Oyster crackers too. Think it can be spiced up for those liking it that way.
 

Chicken Paresan
4 Skinless, boneless chicken breasts halves.
[quote888]I use chicken strips about 6 for 4 of us [/quote888]
Salt and pepper to taste2 eggs4 cups Panko Bread crumbs
[quote888]Can use regular bread crumbsAdded Italian seasoning to bread crumbs[/quote888]
1/2 cup Parmesan cheese2 tbl All Purpose flour (more if needed)1 cup Olive oil for frying
[quote888]I use canola[/quote888]
1/2 cup prepared tomato sauce
[quote888]Not enough, I added Marinara sauce[/quote888]
1/4 cup Mozzarella
[quote888]I added more[/quote888]
1/4 cup fresh Basil
[quote888]I omitted this[/quote888]
1/4 cup grated provolone cheese
[quote888]I omitted this cheese[/quote888]
1/4 cup grated Parmesan cheese
[quote888] [/quote888]
1 tbl Olive oil 
[list=decimal]
[*]Preheat oven to450*
[*]Place breasts in ziplock and pound till 1/2 inch thick
[*]Beat eggs in shallow bowl, set aside
[*]Mix bread crumbs and 1/2 cup Parmesan, add Italian seasoning
[*]Place flour in sifter or strainer, sprinkle over chicken
[*]Dip flour coated chicken into egg mixture, transfer to bread crumbs, and press crumbs into chicken, place on plate let chicken “rest” for 15 minutes
[*]Heat oil, in skillet on Medium High until begins to shimmer.  Cook Chicken until golden, about 2 minutes on each side.  Chicken finishes cooking in the oven.
[*]Place chicken in baking dish and top each breast  with 1/3 cup tomato sauce.  Layer each breast with Mozzarella; basil; and provolone.  Sprinkle 1-2 tbl Parmesan on top and drizzle with 1 tbl olive oil.
[*]Bake in preheated oven until cheese is browned and bubbly and breasts are no longer pink in the center, 15-20 minutes.  If using a thermometer it should read 165*
[/list]

Crock Pot Strganoff:

1- 1 1/2 lb Ground Beef
2 tbl flour
1 can condensed cream soup, I use mushroom
1 tbl dried minced onion
garlic powder to taste
Salt and pepper to taste
8 oz Sour cream
Wide noodles, I use extra wide.

Spray crockpot with oil
add ground beef and mix with flour.
add remaining ingredients, except sour cream.
Cook on low for 4-6 hours or high for 3 hours
About 10 minutes before serving add sour cream and mix
Serve over noodles

* 😆This recipe is for Indy. She mentioned oxtails.    I have not tried it yet, but I do love Beef and Barley soup and found this one on the Food Network today.


Rich Beef Barley Soup

Recipe courtesy of Ina Garten
SHOW:  Barefoot Contessa
EPISODE:  Drill Dinner

Total Time:  2 hr 35 min
Prep: 15 min
Cook:  2 hr 20 min
Yield:  6 servings
Level:  Easy


For a hearty main dish, you can't miss with Ina's Rich Beef Barley Soup.


Ingredients

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Directions

Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

2010, Barefoot Contessa How Easy is That?, A

Read more at: http://www.foodnetwork.com/recipes/ina-garten/rich-beef-barley-soup-recipe.html?oc=linkback

◇◇◇◇

    Zucchini Soup  from  BJ


One medium onion:  chop and saute in 1/2 cup butter (one stick)
Add 3 medium zucchini chopped into large pieces (do not peel) (if using large ones, remove seeds)
One quart of chicken stock
One tsp. salt (taste before serving, may need a bit more)
1/2 tsp. pepper

Stew until zucchini pieces are tender (app. 15 min.)
Remove from heat and allow to cool slightly.  Place in blender to smooth or use immersion blender.

Possible additions - try a tiny bit of red pepper flakes or a bit of thyme.  Either one are great additions and you may have some of your own to try.  Enjoy
 

Here are the recipes I'm using this Christmas Holiday..
  gone post 1 recipe at a time for easier reading..
*******************************
DoPep (Gluten) Steaks - notepad

1 1/2 cup water
  1/4 cup flour
  1/4 cup oats
  1/2 cup Brewers (Nutritional) Yeast
  1/2 tsp Garlic Salt or Powder (granulated)
1 onion
  1/4 cup celery, sliced
  1/2 tsp salt
2 Tbsp Soy Sauce or Bragg's Aminos

Blend together..

Add to:
2 cup gluten (DoPep) flour
* 1/4 cup gluten flour
   * add More as needed, a little at a time
 
Mix in a large bowl.. let set for a few minutes (allows gluten to soak up the liquid)..
Divide into 2 and roll into logs.. slice in 1/4" slices..
  or grab small pieces and flatten out (i use my hands)..

Cook in broth of your choice, about 45 minutes to 1 hour..
​Use a Large Kettle with lid.. be careful it will boil over if heat is too high.. and make a big mess on stove.. dont fill kettle more than 3/4 full.. the Gluten steaks expand usually at least by twice the size you make them..

Broth I use is -
   lots of water
​   about 3 Tablespoons soy sauce / Bragg's Liquid Aminos
        too taste
   1 quartered onion
   several cloves of garlic
​   3-4 ribs of celery cut to about 4 inch lengths

Drain and fry (coated with a breading mix)..
  or use as is in recipes..

Breading Mix - I use is:
2 cups Brewers (Nutritional) Yeast
1 cup flour
1 Tablespoon Garlic powder

May freeze before frying..

this is a older family recipe.. i copied this from momma's recipe..

dls typed in notepad 11-3-2015..
*******************************

​We usually serve the Gluten Steaks warm after just frying them..
But we have also served - fried - layered in baking pan with sliced onions - with mushroom soup poured over them (too cover).. and baked for about 30 minutes..  yummy..

 

Last edited by San (5/05/2017 5:38 pm)

I cant find my Recipe for Butterhorns / Cinnahorns so here is how I make them..

Dough - I make a Sweet Roll Dough - any roll recipe for something like Cinnamon rolls, etc. will work nicely..

​I take the Sweet Roll Dough and roll it into a rectangle.. then spread a nice layer of Butter over 2/3s of the rectangle.. then fold the unbuttered 1/3 over middle buttered 1/3 then fold the last 1/3 of buttered over the top - forming three layers of dough with butter between the layers..  Roll back into a rectangle and let rest a few minutes.. you can chill a little if you want to firm up the butter before next step..

​Repeat Layering with Butter - 1 more time..  Roll Into Rectangle.. let rest a few minutes again.. you could even chill it if you want to firm up the butter some.. 

​If you are making Cinnahorns - add your cinnamon sugar with the layers of Butter..

​now that layered dough is rested..  slice across the folded layers in approximately 3/4 inch slices.. twist each slice and then swirl each slice into a danish looking style roll..  Place on baking pan lined with SilPat or Parchment Paper (easier clean up) or buttered pan..

Bake as you would cinnamon rolls - but may take a little less time..

​when done baking spoon topping / frosting on top and place some slivered almonds on top..

​for my topping i use - some cream, powdered sugar, and Almond Extract - make to soft drizzle consitancy (sp) (not runny).. you want the frosting to stay on top the Butterhorns / Cinnahorns.. it will melt a little putting it on warm Butterhorns / Cinnahorns..  I somtimes use Vanilla or other extracts when making the Cinnahorns..
 

Last edited by San (12/23/2016 8:44 am)

Its very simple and quick but can be costly for some incomes (like mine).

​Chocolate Walnut Clusters

​12 oz. German sweet chocolate squares ($7-8)
​1 Can (I think its 14 oz) Sweetened Condensed Milk (condensed, not evaporated)  ($2-3)
​1 1/2 Cups Walnut pieces ($6-8)

Put the chocolate squares in a double boiler or in something over hot water.
​When chocolate is melted, remove from heat and add the milk.  Stir to combine.
​Add the walnut pieces and stir til all mixed in together.
​With 2 teaspoons, spoon out on cookie sheets covered in waxed paper. 
​Refrigerate.
​(I get about 40 candies using teaspoons)

Last edited by quiltbea (3/27/2017 7:34 am)

Bumping up for more Recipes