HOT DOGS FOR A GROUP

OVEN BAKED:

Preheat oven to 400 degrees. 

Cook for 15-17 minutes until turning once.

If a browner hot dog is desired turn on broiler and brown to liking.

OVEN BROILED:

Place oven rack 2 spaced down from top

Broil for 6-7 minutes

Turn over Broil 5-6 minutes.

CROCK POT
Place hot dogs in slow cooker.

Cook on low for 3-4 hours or high for 1-2 hours. 

Turn to warm to keep warm while serving.

CAKE RELEASE

Equal parts
Veggie Oil
Crisco
Flour

RICE PUDDING 3 WAYS

STOVE TOP

5 1/2 c. whole milk, divided

1/2 c. packed light brown sugar

1/2 tsp. kosher salt

1/2 c. Jasmine rice

1 tbsp. butter

2 tsp. pure vanilla extract

Ground cinnamon, for garnish

DIRECTIONS

In a large saucepan over medium heat, combine 5 cups milk, sugar, and salt. Bring to a boil, stirring occasionally.

When milk is boiling, add rice and reduce to a simmer. Cook, stirring occasionally, until mixture is thick and rice is tender, 45 to 50 minutes.

Remove from heat and stir in butter, vanilla, and remaining ½ cup milk. Serve hot or chill in refrigerator and serve cold, with a sprinkle of cinnamon.

INSTANT POT

1 cup of Arborio rice (the same rice used for risotto) (can use long grain or Jasmine as well)

1 1/2 cups of water

1/4 teaspoon of salt

1 bay leaf

2 cups whole or 2% milk, divided into 1 1/2 cups and 1/2 cup

½ to ¾ cup of sugar, to taste

2 eggs

1/2 tsp of ground cinnamon (plus more for topping)

1/8 tsp of ground nutmeg

1 tsp of vanilla bean paste or extract

2 tbsp of maple syrup

2 TBL butter (optional)

Instructions

Add the rice, water, salt and bay leaf (in that order) to the Instant Pot. Stir together. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 3 minutes. When done, perform a 10 minute natural release followed by a quick release.

While the rice is cooking, mix the eggs and 1/2 cup milk together until well combined.  Set aside

After you remove the lid, discard the bay leaf and add in the other 1.5 cups of milk, the sugar nutmeg, cinnamon, vanilla extract and maple syrup.  Stir while deglazing (scraping) the bottom of the pot to ensure no rice is stuck to it and mixed well.

Now, taking a fine mesh strainer and pour the egg/milk mix to catch the excess gooey parts & chunks of the egg that will compromise this amazing rice pudding’s texture. As soon as you pour in the egg mixture, hit the “Keep Warm/Cancel” button and then hit “Sauté” and Adjust so you’re on the “More” or “High” setting.

Stir everything in the pot constantly for about a good 3-5 minutes. As you do this, everything will gradually begin to thicken. Check intermittently for bubbling and then continue to stir – remember, dairy likes to stick to stainless steel pots! Once it begins to REALLY begin to bubble and boil, turn the pot off and remove the inner pot and set on a burn-resistant surface (like a cutting board) immediately.

Add butter if using and stir together.

Let the pot cool, cover with a lid and pop in the fridge for a good 2-3 hours so that the rice pudding becomes nice and chilled (you can eat it warm too).

Pudding will thicken in the fridge.  When ready to serve, if too thick, thin out with liquide (ideas below) and top with toppings (ideas below).

BAKED

2 eggs

1/3 cup sugar

1/4 teaspoon salt

1 1/2 teaspoon vanilla

1 1/2 cup milk scalded

3 Tablespoons butter

1 1/2 cups cooked rice

1/2 teaspoon nutmeg for top

Preheat oven to 350 F.

Beat eggs.

Add sugar, salt, and vanilla to the eggs, and beat.

Scald milk on medium heat for about 4-5 minutes until you can see heat rising. Add butter to milk and melt.

Add scalded milk and butter to beaten egg mixture.

Add cooked rice- mix. 

Note- If adding raisins, wash raisins before adding to egg mixture

Sprinkle nutmeg on top.

Set casserole in a pan of hot water.

Bake for 45- 60 minutes or until pudding has set.

TOPPINGS FOR FUN:

Cinnamon Toast Crunch

Raisins

Craisins

Blueberries

Strawberries

Egg Nog, Cream or half and half to thin cooled pudding

MARGARITA-ISH

2 liter Sprite

1 liter margarita mix (2.25 cups/17 oz)

1 bottle (52oz) of Simply Limeade

Fresh lime quartered to rim glasses and garnish

Margarita Salt

Prepare the glass

Cut a lime into quarters.  Make a slice into center of each quarter.  Run around the rim of a glass. Save quarters to garnish if you desire.

Dip into Margarita salt.

Put in fridge to chill until ready to serve.

Mix the drink

Make sure all ingredients are cold.

Mix together sprite, margarita mix and limeade when ready to serve.

Garnish with Lime quarters.

PARMESAN BAKED RICE

3 cups cooked rice

1 1/2 cups large curd cottage cheese

1 cup sour cream

1/4 cup milk

1/4 cup chopped green onions

1 tablespoon chopped parsley

1/2 teaspoon salt

1/4 teaspoon garlic salt

3/4 cup grated Parmesan cheese (cheddar is great also)

paprika

Preheat oven to 350 degrees F. Spray a 1.5-quart casserole dish with nonstick spray.

In a large bowl, combine all ingredients but Parmesan and paprika. Mix well and pour into the prepared dish. Top with Parmesan cheese and sprinkle with paprika.

Bake 25 minutes.

CROCK POT HOT CHOCOLATE

This is a very rich recipe - you may want to leave out the cocoa powder.

1 1/2 cups semi-sweet chocolate chips (12oz bag)

1 (14 ounce) can sweetened condensed milk

6 cups half-and-half

2 teaspoon vanilla extract

1/4 cup cocoa powder (optional)

Put everything in a crock pot and cook on low 2 hours, stiring often to make sure nothing is sticking on bottom.

Set to warm. Serve with toppings, if desired.

Whipped cream, mini marshmallows, chocolate syrup, chocolate shavings, and/or candy canes, to serve (optional)

CINNAMON APPLES --- 3 WAYS

My favorites apple to use are Honey Crisp, Granny Smith, Cortland or Pink Lady

CROCK-POT ---

6 apples peeled and sliced or 1” cubes

½ cup sugar

½ cup brown sugar

1 TBL cinnamon

1/8 tsp nutmeg

3 TBL corn starch

Pinch of salt

2 TBL butter cut in small pieces

1 tsp vanilla

Mix all together

Cook on low 4 hours or high 2 hours

STOVE TOP ---

4 large apples, peeled and sliced

4 TBSP butter

¼ tsp lemon juice

1 tsp cornstarch

½ cup water or apple juice

¼ cup brown sugar

½ tsp cinnamon

dash of nutmeg

Melt the butter in a skillet over medium heat.

Add apples and splash with lemon juice.

Cook for 10 minutes.

Increase heat to medium-high.

Dissolve cornstarch in water and pour over the spiced apples, stirring to combine.

Add brown sugar, cinnamon and nutmeg.

Stir to combine.

Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

BAKED ---

6 peeled/sliced apples

1 cup brown sugar

½ cup granulated sugar

2 ¼ tsp Cinnamon

½ tsp nutmeg

Juice of ½ lemon or 1 ½ TBL

Pinch of salt

1 tsp vanilla

1 TBL corn starch

½ cup water or apple juice

2 TBL sour cream (optional but gives it a little extra sum'en sum'en)

Mix all but butter and put in a greased baking dish.

Dot with the butter.

Cover and bake for 30 minutes t 375.

Stir and bake 15 more minutes uncovered.

Enjoy as a side to your meal or top with ice cream for a yummy dessert.