Cozy Rice Pudding

This rice pudding is so easy to make and an awesome dessert to entertain with. People will think you spent hours making it when it really took minutes. When I was a kid, this was my favorite dessert because it was like no other.  Give this recipe a try on a week night or a cool, dreary evening. You’re family will be begging you for more!

Cozy Rice Pudding

4-6 Servings

  • 1 cup Instant Rice (uncooked)
  • 4 cups Whole milk
  • 1 box Vanilla cook and serve Jello (small box)
  • 1/3 cup Raisins
  • 4 tbsp Spiced rum
  • 1 egg
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tbsp Vanilla

 

First, soak the raisins in the rum for 1 hour or until the raisins have absorbed the rum. Next, In a medium kettle on medium to high heat, add the milk, Jello, vanilla, and rice. Stir until the pudding starts to thicken. Add the egg, remaining spices, and the rum soaked raisins. Stir the pudding together and remove from heat to cool. Serve warm with additional cinnamon. Enjoy!

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Add orange zest for additional fresh favor

 

 

Crabby Ragoons

I am so excited to share this recipe because these ragoons are delicious, super easy to make, quick to put together, and are so versatile! Also, unlike traditional regions, these are baked with eliminates a majority of fat from not having to fry them. They are a great side dish to your favorite Asian style meal or serve them at your next party or gathering. From start to finish, it takes about 45 minutes to make these yummy delights and about 5 minutes to devour. Follow the recipe below or change the ingredients your liking. Either way, they are awesome!

Crabby Ragoons

Makes approximately 24

  • 24 Won Ton sheets (usually comes in a large package of 75)
  • 1 pkg Neufchatel cheese or low fat creak cheese  (room temperature)
  • 1 cup Chopped imitation crabmeat (use real crab if available)
  • 2 Green onion (chopped)
  • 1 Garlic cloves (grated)
  • 1 tsp Fresh parsley (chopped)
  • S & P to taste
  • Dash of white sugar
  • 1/4 cup Water (on the side in a bowl)
  • Cooking spray (coconut oil preferred)
  • Sweet and Sour sauce

 

Preheat the oven to 350°, and line two baking sheets with parchment paper. Spray them lightly with the cooking spray and set aside.

Next, mix together the cream cheese, green onion, garlic, parsley, s & p, sugar, and crabmeat in a bowl until completely combined. Place all 24 won ton sheets out on a flat surface and with a teaspoon, scoop the filling onto the middle on the won ton sheet. Then, dip your index finger into the water and spread it along the outside portion of the won ton. The water will allow the won ton to stick together during the next step Do about three or four at a time and then take the opposite side of the won ton, pinch them together and pull towards the middle. Repeat with the other side. This will form your ragoon.

 

When all of the ragoons are filled and formed, place them on a baking sheet and quickly spray them with the cooking spray. This will help them to become nice and crunchy. Place the baking sheets into the oven and bake from 15-20 minutes or until the ragoons are crispy and slightly brown. If the filling starts to come out, you know you have over filled them but they will still be just as delicious.

 

Finally, once the ragoons have cooled, place them on a serving plate with a side of sweet and sour sauce. As always, enjoy!

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Try the ragoons with jalapeños for a Mexican flare or with Nutella and powdered sugar for a sweet dessert

Simple Cream Puffs

What can I say? These little desserts are light, airy, simple, creamy, and delicious. They are perfect for a party or a sweet date night in. Share them or don’t! Cream puffs look so hard to make but truly they are so simple! Although, I love the traditional ones, (that are pictures above) my husband, would prefer chocolate on the inside. You can add orange cream to the center and dip them in ganache or make cannoli filling for an Italian night. Any way you decide to make cream puffs, they are so good and the recipe below will show you how simple they are to make! Even for those not too good at baking. Give them a try!

Simple Cream Puffs

Makes approximately 20

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Dough

  • 4 Eggs plus 1 egg mixed for glazing tops
  • 1 Stick unsalted butter
  • Dash of salt
  • 2 tsp Sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Almond extract
  • 1/2 tsp Cinnamon and nutmeg (optional)
  • 1 cup Water
  • 1 cup AP flour

Filling

  • 1 Large box of cook and serve pudding (vanilla)
  • 1 1/2 cups Milk
  • 1 tsp Vanilla extract
  • 1 pint Whipping cream
  • 1 tsp Confectionary sugar
  • 3 tbsp Confectionary Sugar (decoration)

 

First, in a medium size kettle, pour in the milk, the contents of the pudding packet, and the vanilla. Stir and bring to a boil on medium heat. Once the pudding has thickened, remove from heat and let cool. Transfer the warm pudding into a container with a lid, and place in the refrigerator for 1 hour.

Next, in a large mixing bowl, add the whipping cream and 1 tsp of confectionary sugar and whip on the highest speed. You should only have to whip the cream for about a minute or until a light fluff has formed. If you over mix the whipped cream, it will look like butter.  Place the whipped cream into the refrigerator until the pudding is cooled.

Once the pudding is cooled, gently fold the whipped cream into the pudding. This is your filling aka pastry cream. It should be light and fluffy. Put the pastry cream into a zip lock bag and cut a tip off to insert into the bottom of the puff.

For the puff, in a medium pot, melt the butter on medium heat. Once the butter has melted, add in the water, sugar, salt, extracts, spices, and flour. This should make the dough into a tight ball. Remove the pot from the heat and let it stand for 3-4 minutes. Then add the 4 eggs, one by one and stir quickly. This will loosen the dough slightly. (The dough will look like blobs until it is completely mixed) Scoop the dough into a separate zip lock back and cut a tip off to pipe the puffs onto a baking sheet.

 

The puffs should be about 1 inch by 1 inch and need to be on a baking sheet lined with parchment paper. Mix up the additional egg and brush on the top of each puff. This will give them a glazed look. Bake the puffs for 28 minutes at 375°.  Let them cool for 10 minutes before filling.

 

Now that the puffs and filling are made, poke a small hole with a butter knife on the bottom of each puff. Take the zip lock, with the filling inside, and slightly press to fill the puff. Once it is filled, you should feel slight pressure to pull it out. Place on a flat surface and sprinkle confectionary sugar on top. Store in the refrigerator until ready to serve. As always, enjoy!

 

Feel free to use instant pudding, if you choose. The cream puffs won’t have the same taste but they will still good.

 

 

 

 

 

 

 

 

Oatmeal Raisin Cookies

Not only is cooking food a passion of mine, but cookies are as well. They are atop all the rest of my food and desserts. The reason? They always, ALWAYS make you smile! It takes some people back to their youth, makes you think of a distant memory, and/or may create a new one. I have always believed, learning to cook and bake is mandatory because you eat to live. But, why not enjoy what you put in your body? For all those that may not agree with that, that is totally fine. It’s mine and I’m here to share this heart warming cookie recipe that is quick, easy, and so worth it!

 

Miranda’s Oatmeal Raisin Cookies

Make approximately 24

  • 2 1/2 cups AP flour
  • 1 1/2 cups Rolled Oats (Old fashion not instant)
  • 1 tsp Baking powder
  • 1 tsp Baking Soda
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground nutmeg
  • 1 1/2 tsp Vanilla extract
  • 1 cup White sugar
  • 1 cup Brown sugar
  • Dash of Salt
  • 3 Eggs (beaten)
  • 2 sticks Soften unsalted butter
  • 1 1/2 cups Raisins

 

** 1 hour prior to baking, take the vanilla, 3 eggs, and raisins and place them together in a bowl. Put in the refrigerator to keep cool. This infuses the raisins with amazing flavor and keeps the cookie moist**

Preheat the oven to 325° and line two baking sheets with parchment paper or a silicone liner.  In a mixer, with the paddle attachment, add the butter and sugars. Mix until this has become creamy (about 1 min) Add uin the remaining ingredients except the oats. Mix to combine all the ingredients. Finally, add the oats and let the mixer run for about 15 seconds on low. If you do this step too quickly, the oats will become ground up.

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Next, with a tablespoon, scoop up the dough and form into a lightly pressed ball. Place on the baking sheet. Make sure the dough balls aren’t too close together because these cookies will spread out. Bake for 10-12 minutes. Remove and cool. Enjoy with milk or a hot cup of coffee.