Banana Rice Pudding

INGREDIENTS

• 
  
• 1 cup brown basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 3 cups plus 1 tablespoon gluten-free vanilla rice milk, divided (see Tip)
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon, plus more for garnish
• 1 tablespoon cornstarch
• 4 ripe bananas, divided
• 1 teaspoon vanilla extract
• 
  

PREPARATION

1. Combine rice, water and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
2. Stir in 3 cups rice milk, brown sugar and 1/2 teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining 1 tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
3. Mash 2 bananas in a small bowl. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon, if desired.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.

• NUTRITION

  Per serving: 208 calories; 2 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 49 g carbohydrates; 3 g protein; 3 g fiber; 182 mg sodium; 213 mg potassium.
  

  
  
  http://www.eatingwell.com/recipes/dairy_free_banana_rice_pudding.html

Blueberry Pound Cake

INGREDIENTS:

• 1/2 cup butter
• 3 eggs
• 3-1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 cups sugar
• 4 cups fresh blueberries
• 1 cup milk

PREPARATION:

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 10-inch tube pan; set aside. In a large bowl sift together the flour, baking powder, and salt; set aside. In a very large mixing bowl beat the butter and sugar with an electric mixer on medium speed until mixture is well combined. Beat in eggs. Stir blueberries into flour mixture. By hand, stir blueberry mixture into butter mixture. Stir in milk just until combined. Spread batter in prepared pan. Bake in a 325 degrees F oven for 60 to 75 minutes or until a wooden skewer inserted near center comes out clean. Cool on wire rack for 15 minutes. Loosen cake from edge of pan with a narrow metal spatula. Remove cake from pan; cool completely on wire rack.

http://lickthebowlgood.blogspot.com/2009/04/easter-blueberry.html

Red Velvet Cheesecake

• Ingredients

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted 
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened 
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten 
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream 
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened 
  • 1/4 cup butter, softened 
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

  Preparation

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
  2. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
  3. Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
  4. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.

  

  
  
  
  
  http://www.myrecipes.com/recipe/red-velvet-cheesecake-10000001023804/

Loaded Potato and Buffalo Chicken Casserole

Ingredients:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes
8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
6 tablespoons hot sauce

Topping:
2 cups fiesta Mexican blend cheese or 2 cups monterey jack and cheddar cheese blend
1 cup crumbled cooked bacon
1 cup diced green onion

Directions:

1) Preheat oven to 500F (This is NOT a typo, 500F is correct!) .
2) In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
3) Add the potatoes and stir to coat.
4) Add the potatoes to a greased baking dish.
5) When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
6) Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
7) Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
8) Once the potatoes are fully cooked add the marinated chicken.
9) Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
10) In a large bowl mix all the topping ingredients together.
11) Top the raw chicken with the topping.
12) Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
13) Serve with extra hot sauce and/or ranch dressing.

http://www.food.com/recipe/loaded-potato-and-buffalo-chicken-casserole-493413?oc=linkback

STAINED GLASS JELLO (ALSO KNOWN AS BROKEN GLASS JELLO)

INGREDIENTS:

4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (Knox)
Water

DIRECTIONS:

1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8" square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better - I used 8" pans and felt my "blocks" were a little too flat.)

2. After chilling the flavors, cut them into small blocks.

3. Carefully mix the blocks in a 9x13-inch pan.

4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9x13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.

5. Cut into blocks or shapes and serve.

(Recipe adapted from The Food Librarian)

http://www.browneyedbaker.com/2009/07/02/stained-glass-jello/

Chubby Chicken and Cream Cheese Taquitos

Ingredients

3 cups cooked shredded chicken (I like rotisserie)

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded sharp cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

your choice for serving:

sour cream/quacamole/salsa/taco sauce/ranch dressing

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
4. Serve with your choice of dunking sauce.

Adapted from  Betty Crocker
http://www.cinnamonspiceandeverythingnice.com/chubby-chicken-and-cream-cheese-taquitos/

Fudge Brownie Pie

Ingredients:

3/4 cup flour 
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Directions:

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

http://theenglishkitchen.blogspot.com/2010/06/fudge-brownie-pie.html