I first made rice pudding a few months ago and I couldn’t make it fast enough. That is, that my husband, my son, and myself, would eat it up so fast that I was making a batch every couple of days. Anyway, life got a bit busy for awhile and I didn’t get around to sharing this wonderful recipe with you until now. So, enjoy Rice Pudding!
Water (around 3-4 cups)
1/2 c Jasmine Rice (any white rice will do)
4 c Milk (we used whole)
1/3 c Sugar
2 tsp Vanilla
Bring the water to a boil and add the rice. Cook for 10 minutes then drain the rice. Set the rice aside for a little bit. Now in the same pot, put the milk and sugar in to to boil. Keep stirring until the sugar has dissolved. Then add the rice back to the pot. Reduce the heat to medium and let simmer for about 35-40 minutes stirring occasionally. The rice and milk should reduce to about 3 cups. Once it’s reached the desired consistency, remove from heat and gently stir in the vanilla. Pour the pudding into one serving bowl or individual cups. Put plastic wrap directly on to the pudding to avoid a skin forming. Let it all cool on the counter before going into the fridge to cool completely.
Lately, Little Man has been bringing me books to read to him by the armload. Just now we read:
Baby Touch and Feel Farm
Usborne Very Virst Nursery Rhymes
Big Bear Little Bear
Winnie the Pooh – Pooh’s Spring-Cleaning Mystery
Winnie the Pooh – Eeyore Looses His Tail … Again
And now he’s headed my way with another armload. Do you like reading with your kids? What are their favorite books?
Every night before bed, I read Little Man a story from one of our favorite books. We read from Uncle Arthur’s Bedtime Stories, 3 Minute Bedtime Stories, and a few others too but those are the two we’re working through right now. I picked up some great books at our local library’s book sale in Virginia before we moved. I’ve got the complete Grimm’s Fairy-tales which we won’t be reading for awhile but I still loved finding it.
Hey everyone. I’ve been gone for awhile but I haven’t been idle. Nope, I’ve been working hard. What at you may ask? Well, Little Man and I have been attending a Montessori class on Saturday’s. My wonderful husband has completely embraced his bicycling hobby. He commutes to work by bicycle and then goes on great big rides on the weekend. I’ve also been working on expanding our product line with our eBay store. We’ve had appointments, taxes returns are almost due, and the house does have to stay in some type of livable arrangement. Thankfully, I’ve fully embraced something myself. I’ve fallen in love with Evernote. I’m able to keep notes on supplies, recipes, to-do lists, homeschool ideas, gift ideas (a favorite feature). I can even set reminders attached to notes. Like buy Little Man his birthday present! Anyway, it’s back to work on everything but be sure to check out Evernote. The free version is great but the Premium version allows you to upload lots more awesome stuff. Have a great day everyone!
This sauce is great served with your corned beef this St. Patrick’s Day! Cumberland sauce is traditionally served over non-white meats like lamb, venison, and ham. Makes 2 1/2 to 3 cups.
8 oz. Red Current Jelly
1 small Onion, finely chopped
Rind of 2 Oranges, finely julienned
Rind of 2 Lemons, finely julienned
1 tsp Dijon Mustard
2 Tbs Cider Vinegar
1/4 c Port
Gently heat jelly in a heavy pan. Add onion, rinds, and mustard. Stir over low heat for about 1-2 minutes. Add in the vinegar, port, and pepper (to taste). Let simmer for 20 minutes, stirring occasionally. Spoon into small jars and cool. Seal tightly.
Hi there and welcome to your Turkey Dinner Survival Guide! You’ll get a timeline for cooking everything yourself in one day. I usually cook a 16 pound bird for our family but you can use this for any size bird (as long as you adjust the cooking time for the bird). I’ll be giving you a .pdf version that I personally use as well as a .doc version you can edit to suit your own family’s needs. You’ll also get every recipe I use when I cook up a big turkey dinner with the fixings.
Our Turkey Dinner Includes:
Now I do cheat when it comes to the stuffing and the gravy. I like to use Stove Top Sage Stuffing and McCormick Turkey Gravy. If you are brave and make your stuffing from scratch, please make sure to take that into consideration when editing the .doc version. If you make your gravy from scratch, good for you! I think that’s awesome. If you keep running out of gravy though, since birds really don’t produce much, add a packet gravy to your homemade gravy and it will go very far and still taste amazing. To save space on your stove, after the gravy has been made, put it in a small crock pot to keep warm.
So, without further ado… click below to download either the .pdf or .doc versions of my Turkey Dinner Survival Guide!
Hello everyone! I hope you had a great Christmas Day. We had a wonderful time watching little man open all his presents. We also enjoyed a low fuss Turkey Dinner. Stay tuned for my Turkey Dinner Survival Guide. In the mean time, did you get any great kitchen presents? This year I gave some jars of my Italian Seasoning Mix with printouts of a few recipes it can make. Keep this seasoning in mind for a quick gourmet gift for every foodie all year round! Just make up a batch of the Italian Seasoning Mix and store in a spice jar. Print out the Recipe cards and cut them to 3×5 size (one would be folded in half). Wrap up with a pretty bow or in a nice bag and you have a wonderful gift!
4 Chicken Breasts
1 Tbs Grated Ginger
3 Green Onions, sliced
14 oz. Can Coconut Milk
1/2 tsp Tumeric
1/4 tsp Red Pepper Flakes
8 oz. Pineapple Chunks, drained
2 Tbs Cornstarch
2 Tbs Water
Rice, cooked (to serve with)
Chopped Peanuts (to top the dish)
Cut each breast in half. Place chicken in the bottom of a crock pot. Add ginger, green onion, coconut milk, turmeric, and pepper flakes. Cook on LOW for 4-5 hours. Turn the crock pot to HIGH. In a small bowl, mix cornstarch and water. Add pineapple and cornstarch mix to the crock pot and stir. Cook on High for 15 minutes. Serve over cooked rice and topped with peanuts.