Meringue-Topped Rice Pudding

This is my all-time favorite rice pudding recipe. It makes a special dessert for family or company.  Of course, I could probably eat all the meringue off the top before it ever gets to the table!!  I love meringue!

I learned some things this time, however.  I know you've seen pictures of beautiful  meringue desserts where there are soft peaks and curls across the top of them.  There's a very good reason for them, I found out.  I'm not sure you can see the top of my meringue, but there are little beads of golden-colored moisture scattered around and the meringue has pulled away from the sides of the dish significantly.  I baked it too long and that's what caused these problems.  It doesn't affect the taste, still yummy, but presentation is very important.  I mostly smoothed out the meringue then felt the need to brown the entire top... Don't do that.  Swirl it up with the back of a spoon and make those cute little peaks and curls... brown only THEM and your meringue topping will turn out much better.

Something else I learned during some research into meringue making is that if you put the meringue on HOT filling, be it rice pudding, pies or whatever, it bakes up nicer.  Apparently the heat from the hot filling starts the cooking process to the underside of the egg whites and reduces shrinking. 

NOTE:  I used Jasmine rice, non-fat dry milk, reconstituted, and next time will use at least 1/2 cup raisins and maybe even 1/2 cup sugar instead of 1/4 cup in the pudding part.  Use your own preferences here.

Also, after the dessert was cool, I stood toothpicks around in corners and a few across the center to hold the plastic wrap up off the meringue so it wouldn't stick.

One more instruction contained in the original recipe is as follows:
"The key to good rice pudding is its texture.  So for the best rice pudding, cook it slowly.  Overcooked pudding will have the texture of a solid mass rather than the creamy mixture that makes this dessert so desirable.  Long-grained rice works best.  Try basmati, jasmine, or popcorn rice for even more variety."

I like this dish because everyone always has the ingredients on hand and there are no tricky methods involved. 

I hope you like this as much as I do.  Try it soon! 

(BTW...the dark spot in this picture is a raisin!  ha ha... It looked funny to me, hence the explanation.)

Meringue-Topped Rice Pudding
Serves 10

1 t. butter, room temperature
3 C. long-grain white rice
4 C. whole milk, room temperature, divided (3 c & 1 c)
3/4 C. sugar, divided (1/4 c & 1/2 c)
1/4 t. salt
4 large eggs, separated
1 1/2 t. pure vanilla extract, divided (1 t & 1/2 t)
1/3 C. raisins
1/4 t. ground cinnamon
1/4 t. cream of tartar

1.  Preheat oven to 400 degrees.  Butter a shallow 2-quart baking dish; set aside.

2.  In a medium-sized heavy-bottom saucepan, combine rice, 3 cups milk, 1/4 cup sugar, and salt.  Cook over medium heat, stirring frequently, until thick and creamy, about 30 minutes.

3.  While rice is cooking, being careful to stir it frequently, in the bowl of an electric mixer, whisk the eggs whites until foamy.  Increase speed to high and gradually add the remaining 1/2 cup sugar, cream of tartar and remaining 1/2 teaspoon of vanilla.  Beat until stiff, but not dry, 3 to 4 minutes.  Set aside

4.  In a liquid-measuring cup, whisk together the egg yolks, remaining milk, and 1 teaspoon pure vanilla extract.  Stir in a little of the hot rice mixture to temper the egg yolks a bit, then stir into rice.  Add raisins and cinnamon.  Cook until raisins are heated through, about 2 minutes or so.  Pour rice mixture into the prepared baking dish.

5.  Using rubber spatula, spoon meringue on top of the rice, covering entirely.  Transfer to the oven and bake until the meringue is golden brown, about 5 minutes.



Beef Taco Bake

Looks like I'm on a Mexican roll, two in a row.  I forgot to take a picture of this before we dove into it, so I accept that a partially eaten casserole isn't the most appetizing way to present this recipe, but it tasted pretty darn good and was so easy and quick. 

This was originally off the Campbell's website, but I made a few minor changes to suit our tastes.  First, I sauteed 3/4 cup of chopped onions, then added a pint of my bottled hamburger rather than using fresh burger.  I also added a can of corn and stirred in a little dry cilantro before putting mixture into baking dish.

The original recipe called for 8 corn tortillas, I used 10 since I added the corn and the onions, thus stretching it a bit.  It still fit nicely in a 2-quart baking dish and was still plenty saucy.

Those were my only changes, but I think chicken would be a good substitute for the hamburger, or even leftover roast beef or pork.  I did, however, cut the corn tortillas into 8ths rather than 1" pieces.

Here's the recipe as I made it:

Beef Taco Bake

1 lb. Ground Beef

3/4 cup Chopped Onion

1 can (10 3/4 oz.) Tomato Soup

1 cup Pace Picante Sauce (or substitute brand)

1 can (16 oz.) Corn

1/2 cup Milk

6 Flour Tortillas (8") or 10 Corn Tortillas (6"), cut into 1" pieces

1 1/2 cup Shredded Cheddar Cheese (about 6 oz.)

1.  In a 10" skillet saute onions in a little oil until transparent, then

      add the beef and cook over medium-high heat until well

      browned, stirring often to separate meat.  Pour off any fat.

2.  Stir in the soup, picante sauce, corn, milk, tortillas and 1/3 to

      1/2 the cheese into the skillet.

3.  Spoon the beef mixture into a 2-quart shallow baking dish.

4.  Cover the baking dish.

5.  Bake at 400 degrees F. for 30 minutes or until the beef mixture

      is hot and bubbling.

6.  Sprinkle with the remaining cheese.

Give it a try!  :)

Slow-Cooker Chicken Tortilla Soup

Whew!  I can't believe how long it's been since I posted something, but it just might be a long time before I do another one, too!!  I make no promises when the next one will show up, so just come back every so often to check.

This recipe was so easy, and tasted so good, with stuff that I bet is already in your pantry, that I thought I better share it with you. 

The hubby had to leave early this morning to start meetings at 6 a.m., so I thought I'd surprise him and actually have something for us to eat when he/I got home from church this afternoon.  (Trust me, it IS a surprise when I cook something, especially without him asking "So, what's for dinner?" first!!  I really hate that question!  I always feel like saying:  "I don't know, what are you fixing?!"  I know, I'm bad!)

The recipe came from allrecipes.com, makes 8 servings and is super easy!  Hope you like it.

Slow-Cooker Chicken Tortilla Soup

1 lb. shredded, cooked chicken
1 (15 oz.) can whole peeled
       tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chilies
2 cloves garlic, minced
2 cups water
1 (14.5 oz.) can chicken broth
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
1 (10 oz) pkg. frozen corn, or a can of corn
1 T chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS:

1.  Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.  Stir in corn and cilantro. Cover and cook on Low setting for 6 to 8 hours or on High for 3 to 4 hours.

2.  Preheat oven to 400 degrees F (200 degrees C).

3.  Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.

4.  Bake in preheated oven until crisp, about 10 to 15 minutes.  To serve, sprinkle tortilla strips over soup.

(I used green enchilada sauce, canned corn, 1 pint of my bottled chicken and garlic powder.  To garnish the soup, I sprinkled grated cheese over the tortilla strips then added a dollop of sour cream on top.  Oh yeah, and I didn't have any cilantro, so I just threw in some dry basil and dry parsley.)

OK, so...

OK, so apparently I misunderstood the e-mail system with the blog.  I thought by removing the sign-up gadget on the right side of my blog page, it would stop the e-mail notifications from going out when I add a post - I was wrong.  They still travel through cyberspace from my house to yours.  And I guess I'm OK with that.  I just miss seeing that you've stopped by for a visit to my blog and maybe even that you left a comment or two - and it's nice to see my counter number change!  Whatever, I will continue to share new recipes with you periodically -  so when you can, pop by and take a gander.  I love company!! :)  (And, I have replaced the sign-up gadget, as you can see.)

Also, I fixed the Microwave Coffee Cup Scramble (below) this morning for the Mister and me, this time adding some bacon bits.  It was really good and he liked it, too.  I love that I can make these, each cup of eggs taking only 1 minute a piece and not even have to wash a pan!!  Strictly for presentation purposes, in the future I'm gonna try a few different containers, ramekins, bowls, etc.

Microwave Coffee Cup Scramble

I found this recipe in the October 2011 Better Homes and Gardens magazine.  I thought it looked like fun... a quick and easy breakfast.  It was good -  really -- and fun to do.  It was even quicker than the instructions say.  Each microwave is a little different, so the timing will depend on your unit.  I cooked mine for the first 45 seconds on high like instructed, then only 15 seconds on the second time.  It was perfect!!  Fluffy, moist but not slick, and not rubbery. 

I bet some bacon bits or a few pieces of diced ham would be really good, too --  maybe even some diced green chili or salsa --  mmmmmm! 

In the picture at the top,  it doesn't look like very much of a serving, but the cup is tall and narrow so the perspective is weird.  The ingredients are all in there - I promise!

Give it a try... I think you'll like it.  Just be sure to work with your own microwave -- don't over cook it.

 

Microwave Coffee Cup Scramble

2 eggs

2 T. milk

2 T. shredded cheese

   Salt & Pepper

1.  COAT 12-oz. microwave-safe mug with cooking

        spray.

    ADD eggs and milk; beat until blended.

2.  MICROWAVE on HIGH 45 seconds; stir.

    MICROWAVE until eggs are almost set, 30 to 45

        seconds longer.

3.  TOP with cheese; season with salt and pepper.

A little change....

I have decided to remove the e-mail notification sign up part of my blogs, this one and http://www.tinas-talk.blogspot.com/ because no one actually goes to them anymore when I post something new.  Please check them  periodically or add me to your list of blogs you follow...  I'm trying to be better about posting (at least this one), so hopefully I'll add a recipe you'll like every so often!!

Hope your new years is going splendidly!
xox

Green Chili Chicken Enchiladas

This recipe is one of my all-time favorite dishes.  I consider it "Comfort Food" because it gives me great comfort as I overeat it!!! 

The first time I ate this was the night before my hubby and I entered the MTC (Missionary Training Center) in Provo, Utah to begin our 18-month mission on the dairy/farm in Elberta, Utah for the Church of Jesus Christ of Latter-day Saints in 2005.  We stayed the night with our daughter-in-law's (Melanie) parents, Rick & Pam Holmes who live near there.  I instantly loved it and have made it many many times since then, enjoying it just as much each time. 

Pam nicely rolled the ingredients into amazing little enchiladas, but being extremely lazy, I cut all the tortillas into six pieces and mix them all together then pour the whole lot into the baking dish... easy peasy!!

The ingredients listed here are what Pam used, but I'm giving you the way I make it as far as the quantities I use.  Hers were slightly different.  I hope you like this as much as I do...

Thanks, Pam!  Love it... Love YOU!

Green Chili Chicken Enchiladas

2 - 12.5 oz. cans chicken

16 oz. sour cream

1 bunch green onions, chopped**

2 cans cream of chicken soup**

3 cups grated cheese, divided

2 - 4-oz. cans diced green chilies

3/4 cup sliced black olives

1 small can sliced mushrooms**

16-18 corn tortillas, cut or torn into pieces

Combine all ingredients except 1 cup cheese, reserving it for top.  Pour into 9x13 baking dish that has been sprayed with cooking spray.  Top with reserved cheese.  Bake @ 350 degrees for 30-45 minutes, until heated through and cheese is bubbling.

**Mushrooms aren't necessary, but canned are best if you decide to use them.  You can substitute one can cream of mushroom soup for one of the cans of chicken soup if you'd prefer.  Either tastes great!!
Also, other types of onions are ok, too, if you don't have green onions on hand.

A little milk added to the mix before putting in baking dish adds a little more sauce to the casserole.

Fruit Crisp Dump Dessert

SEE NOTE AT BOTTOM! 

I was visiting with a good friend, Kay Peterson, this afternoon and she gave me this amazing recipe...  It is so quick and easy, you just won't believe it!  It took just minutes to prepare and the house smells delightful...  Kay has to be one of the best cooks on the mountain... you can always expect some yummy treat when you stop by her house.

The recipe calls for an 8-oz can of crushed pineapple.  I only had a 20-oz can, so I just measured out a cup and will use the rest for something else.  Also, all I had was a no-sugar-added can of cherry pie filling. I fully intended to sprinkle some sugar on top of the cherries, but forgot... DON'T forget, or use regular sugared pie filling!!  It was still really, really good, but a little tart what with the pie filling having no sugar and the pineapple.  I sprinkled some sugar on a piece of it and it made it awesome!  So, in this case, sugar is definitely a good thing!  Also, some Cool Whip, whipped cream or ice cream would be really good, too.  I baked it for 40 minutes, but I think next time I'll let it go a little longer.  It wasn't real browned when I took it out of the oven, so I think another couple of minutes would make the crumb topping even better.

Fruit Crisp Dump Dessert
1 yellow cake mix
1 cube (1/2 c.) butter or margarine, melted
1 21-oz can cherry pie filing
1 8-oz can crushed pineapple, undrained
Optional:  1 cup chopped nuts

1.  Pour pie filling into a 9x13 cake pan, spreading to
        edges.
2.  Top pie filling with the pineapple,
        distributing evenly.
3.  Combine dry cake mix with the melted butter to a
        crumbly texture and top the pie filling and
        pineapple with it.
4.  If desired, top the cake/butter mixture with
        chopped nuts.
5.  Bake in a 350 degree preheated oven for
        38-44 minutes or until golden brown.

Here's what the insides look like:

Tee Hee!!  I just went into the kitchen and found the Mister eating right out of the pan!!  It's about half gone!!  He had a jar of red raspberry jam out and was taking some of it and some of this dessert and eating them together... I have to admit, it was very tasty!!  Next time I make this, I think I'll add some raspberry jam to the cherry pie filling... It gave it a nice rich taste... He's so funny!  Ya gotta love old "little boys" who never grow up!

Wed., January 25, 2012  This dessert is better today even than last night!!  With no additional sugar or anything, it is really yummy!  So, if you want, make it a day ahead or have a little when you make it, then enjoy it even more the next day.   :)

Peanut Planks

Hello!!  Whew!  It's been a while...

My hubby's been thinkin' about a candy from his childhood:  Peanut Planks.  So I went online to find out if they still make these things and if we could buy them... No such luck!  They are no longer manufactured, but I was able to find a recipe for them. (This site has several interesting peanut recipes.) We made them just a few minutes ago and they are yummy, sugar-coated peanuts.  It doesn't taste like peanut brittle... not buttery or airy like some brittles... just caramelized sugar-coated peanuts.

We used just a cheap brand of roasted, salted peanuts from the dollar store and sugar... that's all!  It took a while to melt the sugar, but then it went quickly.  We cooked it until it was all liquidy and brown, no taking its temperature.

The recipe does not say anything about using Pam on the foil-covered cookie sheet or the rolling pin, but I did it anyway.... Personally, I would rather err on the side of NO STICK, thank you very much!  The stuff handled very easily in that there was no sticking to the foil or the rolling pin.  It sets up pretty fast, so work quickly.

Hope you love this, too... maybe it's even a blast from your past!! 

Peanut Planks

2 cups granulated sugar

2 cups coarsely chopped peanuts

1.   Cover a baking sheet with aluminum foil.

cook sugar over medium heat, in a 10" cast iron skillet or similar heavy pan.

2.  Stir constantly until sugar is caramelized (turns brown).

3.  Removed skillet from heat and stir in peanuts.

4.  Immediately pour sugar-peanut mixture onto baking sheet.

5.  Using a rolling pin, quickly roll candy to a very thin sheet. (about the depth of the peanuts)

6.  Mark candy in squares with a knife or pizza cutter.

7.  Allow to cool, then break into squares.

8.  Store in an airtight container.

Yields about 1 1/2 pounds.

Enjoy!!