From My Kitchen
I found THIS recipe on Pinterest and made it Sunday night.
They are now the latest addition to our meal rotation. The recipe makes 8 large burritos, which is more than our family of 5 needed, but I reheated the leftovers for lunch by wrapping them in foil and sticking them in the oven for a few minutes. My husband was very pleased to this alternative to his usual noon sandwich!
Since I had to make rice for the burritos, I made quite a bit extra to have on hand for the week. My kids love rice warmed up in the morning with milk, cinnamon and sugar. This afternoon, I made rice pudding, another huge favorite around here.
RICE PUDDING- from Better Homes and Gardens Cookbook
3 eggs
2/3 cup sugar
1 1/2 cups milk
1 tsp vanilla
1 cup cooked rice
1/2 cup raisins
cinnamon and/or nutmeg
Preheat oven to 325. Beat eggs and sugar till light and fluffy. Mix in milk and vanilla, then rice and raisins. Pour into casserole and sprinkle with cinnamon and/or nutmeg. Place casserole in a larger baking pan. Pour boiling water into baking pan until it reaches half way up the sides of the casserole.
Bake pudding for 30 minutes. Stir. Continue baking 15-25 minutes more, pudding is set in the middle and a knife comes out clean. Serve warm or cold.
CRISPY SOUTHWEST CHICKEN WRAPS- from Mel's Kitchen Cafe
They are now the latest addition to our meal rotation. The recipe makes 8 large burritos, which is more than our family of 5 needed, but I reheated the leftovers for lunch by wrapping them in foil and sticking them in the oven for a few minutes. My husband was very pleased to this alternative to his usual noon sandwich!
Since I had to make rice for the burritos, I made quite a bit extra to have on hand for the week. My kids love rice warmed up in the morning with milk, cinnamon and sugar. This afternoon, I made rice pudding, another huge favorite around here.
RICE PUDDING- from Better Homes and Gardens Cookbook
3 eggs
2/3 cup sugar
1 1/2 cups milk
1 tsp vanilla
1 cup cooked rice
1/2 cup raisins
cinnamon and/or nutmeg
Preheat oven to 325. Beat eggs and sugar till light and fluffy. Mix in milk and vanilla, then rice and raisins. Pour into casserole and sprinkle with cinnamon and/or nutmeg. Place casserole in a larger baking pan. Pour boiling water into baking pan until it reaches half way up the sides of the casserole.
Bake pudding for 30 minutes. Stir. Continue baking 15-25 minutes more, pudding is set in the middle and a knife comes out clean. Serve warm or cold.
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