Pumpkin Rice Pudding

This is delicious! We made this two nights in a row, it's so good! You can add raisins or cranberries but some of us don't like those so we didn't use either.

Pumpkin Rice Pudding

2/3 cup water
1/3 cup uncooked long grain rice
3 eggs, lightly beaten
1 cup milk
2/3 cup Pumpkin Puree, or canned pumpkin
1/3 cup packed brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
1/4 tsp. salt

Preheat oven to 325 degrees F. In small saucepan combine water and rice. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed, stirring once.

In medium bowl combine eggs, milk, Pumpkin Puree, brown sugar, pumpkin pie spice, vanilla, and salt. Stir in rice and 1/2 cup of the cranberries. Pour mixture into 1-1/2-quart straight-sided deep baking dish. Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.

Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set. Remove dish from oven. Cool slightly on wire rack.

To store, cover and refrigerate up to 24 hours.

Chicken in a Pot

I don't know why this is called Chicken in a Pot. It should be called Chicken in a Skillet. My mom and I made this a few nights ago and it's really good. Mom used three cans of sliced shiitake mushrooms instead of fresh because that's what she had in the pantry. My younger brothers don't like mushrooms and liked the chicken without sauce.

Chicken in a Pot

3/4 cup chicken broth
1 1/2 tablespoons tomato paste
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/8 teaspoon salt
1 clove garlic, minced
4 boneless, skinless chicken breast halves
3 tablespoons dry bread crumbs
2 teaspoons olive oil
2 cups fresh sliced mushrooms



In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.

Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for 2 minutes per side, or until lightly browned.

Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.

Bring broth mixture to a boil and cook for 4 minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.

Parmesan Knots

We made these two nights in a row because we liked them so much. They're easy and delicious!

Parmesan Knots

1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 (12 ounce) cans refrigerated buttermilk biscuits


In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees F for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months."

Coconut Orange Cupcakes

This sure to be a hit! Good for any occasion.

Coconut Orange Cupcakes

1 cup sugar
2/3 cup vegetable oil
2 eggs
1 cup orange juice
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 can (11 ounces) mandarin oranges, drained
1 cup vanilla or white chips
TOPPING:
1 cup flaked coconut
1/3 cup sugar
2 tablespoons butter, melted


In a large bowl, beat the sugar, oil, eggs and orange juice until well blended. Combine the flour, baking powder, baking soda and salt; gradually stir into orange juice mixture just until moistened. Fold in oranges and chips.

Fill paper-lined muffin cups two-thirds full. In a small bowl, combine topping ingredients; sprinkle over cupcakes. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 2 dozen.