CREAMY RICE CEREAL

USING LEFTOVER RICE 

2 cups precooked rice 

1 cup milk 

1 TBL butter 

2 TBL maple syrup 

1 TBL sugar (white or brown) 

1 tsp cinnamon 

¼ cup raisins (or any dried fruit) 

1 tsp vanilla 

Put everything but vanilla into a sauce pan. Bring to boil over med/high heat for about 5 minutes until liquid has reduced to desired thickness. 

Remove from heat, add vanilla and serve.

IF USING UNCOOKED RICE 

½ cup (basmati, jasmin, long grain, parboiled rice) 

¾ cup water 

½ cup milk 

2 TBL butter 

1 TBL Sugar 

2 TBL maple syrup 

1 tsp cinnamon 

¼ cup dried fruit

1 tsp vanilla 

Put everything in sauce pan. Bring to boil. Cover and simmer for 20 minutes. 

Add vanilla and serve. 

OPTIONAL TOPPINGS:

Berries, nuts, honey, etc.

 

CREPES

Makes 12 

CREPES:

1 ½ cup milk 

1 cup flour 

1 TBL sugar 

¼ tsp salt 

4 eggs 

2 TBL melted butter 

OTHER NEEDS: 

¼ measuring cup 

10 inch skillet 

Pastry brush 

2 TBL butter cut into 12 cubes for brushing pan 

Combine all the ingredients for the crepes in a blender or using an immersion blender. 

Let sit in fridge for 15 minutes or overnight. 

Heat skillet to medium (I use setting 6/10 on my stove) 

Brush with 1 small cube of butter 

Pour ¼ cup of batter into skillet and gently swirl around to make thin and completely cover bottom 

Cook 3-4 minutes 

Loosen the edge with spatula and with fingers, quickly flip to other side

Cook 1 minute 

Slide out onto plate 

Repeat brushing with butter before adding the batter each time

EASY CHEESY GARLIC BREADSTICKS

1 tube of refrigerated pizza crust

2 Tablespoon butter melted 

1 clove garlic crushed 

1 cup grated mozzarella cheese* 

2 Tablespoon Parmesan cheese 

1-1.5 teaspoon dried Italian seasoning**

Preheat the oven to 425F. 

Roll out the pizza crust onto a parchment lined baking sheet. 

Mix together the melted butter and crushed garlic, then brush it evenly over the entire pizza crust. 

Sprinkle the mozzarella and Parmesan cheeses evenly onto the pizza crust. 

Sprinkle the seasonings on top. 

Bake for about 12 minutes until the cheese is melted, bubbly and slightly golden. 

Remove from the oven and cut the breadsticks into 16 equal pieces. 

*If you want your breadsticks extra cheesy feel free to double the quantity of mozzarella cheese.

**You can substitute equal amounts of basil, oregano and parsley for the Italian seasoning.

BUTTER RANCH CHICKEN

4-6 Boneless breasts

1 pkt. ranch dressing mix

1 stick butter

Cook on low 8 hours

CRISPY SHEET PAN HASHBROWNS

1/4 c. extra-virgin olive oil

*1/2 tsp. garlic powder

*1/2 tsp. paprika

*Salt

*Freshly ground black pepper

1 large egg, beaten

16-oz. bag refrigerated hash browns (3 1/2-4 cups) (you can use frozen/thawed, dehydrated/re-hydrated or fresh grated/just soak in cold water for 30 minutes first)

Optional:

1 c. shredded Cheddar

2 tbsp. finely chopped chives

Peppers

Breakfast meat, etc.

DIRECTIONS

Preheat oven to 400°.

In a bowl beat together first 6 ingredients.

Add in potatoes and mix until fully incorporated.

Mix in any optional ingredients.

Using a jelly roll pan, spread the hash browns into an even layer. Bake until crispy, about 30 minutes.

*I usually just use garlic powder and seasoning salt (Johnny's)

SO SIMPLE BEEF TIPS

1 Envelope Beefy Onion Soup Mix

24 oz (3 cups) Beef Gravy (if using a mix, you don't have to pre-make, just pour all ingredients listed on envelope into crock pot)

3 lbs Stew Meat

Salt and Pepper to taste

Put in Crock Pot

Cook on low 8 hours

Serve over, mashed potatoes, noodles or rice.

EASTER MENU

SPIRAL HAM

MY FAVORITE CHEESY POTATOES

1 HOUR SOFT AND BUTTERY DINNER ROLLS

COMPOUND BUTTER

ROASTED VEGGIES

ECLAIR CAKE

RESURRECTION ROLLS