Grandma Haymore's Milk Rice

3 cups UNCOOKED rice (white or brown) ~ cook

While rice is cooking, in a very large pot add:
6 eggs beaten
1 1/4 cups sugar
1 tsp. vanilla
1/2 tsp salt
5 cups milk (this is only to start.  (You will add more milk totaling about 7-8 cups).

Heat through on medium heat, NEVER getting to a boil while rice is cooking 15 min or so.  Once rice is done add it to the milk mixture.  Continue to heat through until you do not see any egg whites hanging from spoon.  Another 10-15 min.
We like ours a tiny bit thick, you can always add more milk to cool it down and make it more thinned out.  

Top with Nutmeg

Cranberry Pie

2 cups fresh cranberries rinsed
1 egg
3/4 cups sugar
1/3 cups brown sugar
3/4 cups four (whole wheat four)
1 stick melted butter
1/4 cup chopped nuts, walnuts or slivered almonds (optional)

In a 9" pie pan non-stick or greased on the bottom only ADD cranberries.  Spread out evenly.  Sprinkle with 1/3+ cup brown sugar.

In bowl add egg and sugar.  Mix. Add flour and butter. Mix.  Pour over top of cranberries and carefully spread to cover all cranberries and make even.  If you are using nuts, sprinkle nuts over the top.

Bake 325 40-45 min until golden.

White Flour on the left whole wheat flour on the right:

Meat Loaf with Cucumber Sauce

1 1/2 lbs. ground beef (less fat % the better)
1 cup oats
1 small onion chopped
1 1/2 tsp. salt
1/4 tsp. pepper
1 cup tomato juice or sauce or V8
1 egg beaten
2 garlic cloves

Mix all together and place in a loaf pan.  Bake 350 for 1 hour 15 min.  Let set 5 min. before slicing.

Here is a sauce you can add to the top of your meat loaf if you are looking for a way to jazz it up, I found it when I had a million cucumbers in my garden! Or you can just add ketchup....

Cucumber Sauce:
2 cucumbers seeded, peeled and diced very small
1/2 tsp. salt.
2/3 cup plain yogurt
1/2 tsp chopped fresh mint
1/2 tsp dill

Add diced cucumber to a strainer and sprinkle salt over it and fold.  Let drain for 10 min.  Mix rest of ingredients together in a bowl and add cucumber, mix in well.  Serve over meat loaf.

Banana Oatmeal Protien Shake

1 cup milk
1 TBSP cocoa
1/2 banana
2 TBSP Peanut butter
1/2 c. quick oats
1/4 c. applesauce
3-4 ice cubes

BLEND WELL at least 1 minute.

Rolled Sour Cream Chicken Enchaladas

2 chicken breast cooked and chopped/shredded
2 doz corn tortillas
16 oz. sour cream
3 cans cream of chicken soup or 2 large cans
1 sm. can green diced chilies
1 onion chopped
2 cloves garlic
3 cups grated cheddar cheese

Heat tortillas in hot oil quickly and drain.  In a tall pot heat (not boil) sour cream, soup, chicken, chilies, garlic and onion.  Spread a thin layer of sauce on bottom of large baking dish.  9x13 or bigger.  Put 1 TBSP of sauce and a sprinkle of cheese in tortilla.  Roll and place in rows on top of sauce.  Spread remaining sauce mixture on top and sprinkle with cheese. 

Bake 350 for 20 min. covered.  Uncover and bake additional 5-10 min.   Serve with Lettuce and Tomato salad over top.

Cold Chicken Pasta Salad

2 pkgs. rainbow noodles - cook
3 chicken breast cooked, diced and cooled (I like to boil my chicken)
2-3 cups broccoli chopped and then steamed for only 1 min! Will turn bright green but NOT soft!
1 cup mayonnaise
1 pkg. Italian dressing mix
1 can black olives(slice)
1/4 cup sour or dill pickle juice
2 cups diced chedder cheese

Mix in LARGE BOWL w/ LID: pasta, chicken, broccoli, cheese and olives
Mix: mayo, dressing and pickle juice in separate small bowl
MIX ALL TOGETHER in the large bowl- CHILL

Oven Fried Catfish with Southwestern Relish

Coating:
1/2 c. Corn Meal
1 tsp. paprika
1 tsp. thyme
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder (or 2 cloves)
1/2 tsp. pepper
1/2 cup milk

Add all dry ingredients in a flat dish (big enough to dip your catfish fillets in)
Put milk in a bowl.  Dip catfish in milk.  Flip in mixture to coat. Place coated fillets on a GREASED cookie sheet.  Coat the top of the fish with olive oil.

Bake 425 for 15-20 min. 


Relish:
1 can black beans
2 avocados diced
2 tomatoes
2 TBSP sliced scallions
2 tsp lime peel
4 TBSP lime juice
2 TBSP fresh cilantro chopped
2 TBSP fresh oregano chopped (1 tsp dry)
2 garlic cloves
1/2 tsp. salt and pepper
2 TBSP olive oil

In 1 bowl add lime peel, juice, cilantro, oregano, scallions, olive oil, salt and pepper. 

In another bowl add avocado, tomato and beans.  Stir.  Add to other mixture, cover and refrigerate. 
I placed my fish on top of a bed of baby spinach and covered with relish. 

Chicken Broccoli Rice Cassarole

2 cups of uncooked brown rice (cook in rice cooker/stove)
2 cups heavy cream/half in half or whole milk
2 cups shredded cheddar cheese
3 cups cooked chopped broccoli
2 cloves garlic (optional)
1-2 cups chopped/shredded COOKED chicken (or 6 uncooked chicken breast/thigh if using the crock pot)
2-3 green onions chopped

Stir all ingredients together in large baking dish.  Cover with foil or lid.  Bake 300 for 20 min.

This is also great in the crock pot, however, do not add the broccoli and cheese until 30 min before serving, make sure chicken is fully cooked first. 

Banana Bread

1/4 cup shortening
1/2 cup sugar/Honey
1 well beaten egg
1 cup bran (bran flakes or cheerios)
4 mashed bananas
2 TBSP water
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 large jar of banana baby food or 1 extra banana
1 tsp vanilla

Cream shortening and sugar; add egg then bran.  Mix thoroughly.  Add water, bananas and baby food.  Mix.  Add ALL the dry to mixture and stir.  Add vanilla.  Stir.

Add mixture to a LARGE greased and floured loaf pan.  If you don't have a large one I use the left over mixture and make mini muffins :D

Bake 350 for 45 min. or until done.

Chicken Cream Cheese Enchiladas

3 cooked and chopped chicken breast (boil is best, use broth)
1/2 green AND 1/2 red bell pepper chopped
1/2 cup chicken broth
1 small onion chopped
1 cup salsa
3 fresh tomatoes diced
2-3 garlic cloves (optional)
1 - 8oz package Philadelphia cream cheese
10-15 - 6" tortillas
3 cups Cheddar cheese

In a medium pot boil chicken till cooked all the way (about 20 min boiling), remove chicken from pot and set aside. Drain broth from pot (or put in freezer safe container and freeze broth).  Chop or shred chicken.  In the same pot add cream of chicken soup/broth, chopped onion, peppers, garlic and the chicken.  Heat through, not boil.  Add salsa.  Stir. Turn off heat and remove from burner.  Dice up your cream cheese add to mixture and stir softly.  Add generous amount of mixture to center of tortilla and roll.  Place in a large baking dish that has a LID or you can use foil to cover.

Once you have your tortillas filled, there will be left over sauce, that is OK you want to leave some left over, about 1/2 or 1 cup worth, chicken and all!! Add cheddar cheese to the left over sauce and stir until melted.  Poor over the center of the enchiladas in baking dish then cover with lid or foil.

BAKE 350 for 20 min. uncover and bake additional 10 min to make cheese on top slightly golden. 

Serve with salad on side.

Salmon with Dill Sauce

Cook your Salmon as desired - I spread olive oil on the top and put it on a tray lined with tin foil and bake it at 350 till done, about 10-20 min depending on size. 

Dill Sauce:
1/3 cup mayonnaise
2 TBSP honey
2 TBSP Dijon mustard
1 TBSP sugar
2 tsp white-wine vinegar
MIX then ADD
3 TBSP fresh dill or 1 TBSP dried dill
1/2 tsp salt
1/8 tsp black pepper
stir and refrigerate until ready to use

Bean soup!

In a big pot COOK 1 pound ground beef, adding seasoning as you wish (onions, salt, pepper, fresh basil and Parsley, fresh garlic)

ADD: (I use organic) JUICE AND ALL
1 can White Beans
1 can Black Beans
1 can Pinto Beans
1 can Kidney Beans
1 can Sweet Corn
1 can diced tomatoes/6+ fresh tomatoes diced

While you are heating that up, dice some CHEDDAR CHEESE to put on the top. Optional.

FROM SCRATCH:

Soak over night 1 cup of each bean rinse and drain then add water to cover the beans about 2" above them and cook till tender. Add the rest of the ingredients. You may need to add more water as the beans cook but when they are done you will want some water left in, just enough to cover the top of the beans for the soup part.  So you may need to take some water out after cooking them, then add your other ingredients.

Pot of Gold ~ Chicken and Sweet Potato

4 to 6 free range organic chicken breasts
2 tablespoons olive oil
1 tbs Italian seasoning
Salt and pepper
Sliced Munster cheese
2 medium sweet potatoes
1 LARGE red onion (sliced in large chunks... they are SO good!!!)
15 cherry tomatoes
1 ½ cup baby carrots
¼ cup organic chicken stock

Pre- heat oven to 350 degrees

In a large baking dish combine cubed sweet potatoes (½ inch chunks) sliced red onions, cherry tomatoes, baby carrots, and olive oil. Stir until all veggies are coated in oil.  Add a touch of salt and pepper to taste.

Place chicken in the middle of the dish.  Cover chicken with Munster cheese slices and sprinkle Italian seasoning over the cheese.

Pour chicken stock over veggies and place in oven to bake for 30-45 minutes or until meat is no longer pink.

You can add Brussels sprouts, mushrooms, asparagus 

Wild Rice Stuffed Beef Peppers

• 1 tbsp olive oil
• 1/2 cup wild rice
• 2 cups chopped onions
• 3 – 4 garlic cloves, chopped
• 1 lb ground beef
• 2/3 cup tomato juice
• 10 grape tomatoes, cut in half
• 4 bell peppers of choice
• 4 slices of Munster cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper

One: Cook rice accordingly.

Two: Preheat oven to 400 degrees. Add oil and onions to a large sauté pan and cook over medium high heat for about 2 minutes. Add the garlic and sauté for another minute. Add the beef, tomato juice and seasoning. Cook until the beef is done all the way through, about 10 minutes. Add tomatoes and black pepper, cook covered for another 5 minutes.

Seth, our food critic of the house.... thumbs up!!!

Three: Add cooked rice to beef mixture and stir. In a glass baking dish stand peppers and fill with rice and beef mixture. Top the pepper with a slice of Munster cheese and place the top on pepper. You can also choose not to put the top on, and the cheese wont stick to the pepper top. Bake for 15 minutes.

Cherry Cheese Sweet Bread

Makes 2 large loafs! (or you can cut the FILLING ONLY in half and make one loaf and the rest rolls! The dough makes delicious rolls!)

This is NOT a quick creation!  APPROX 3-4 hours

Dough preparation time: 10-15 min mix time ~ 45 min to 1 hour rise time
Bread preparation time: 5 min filling mix time ~ 30 min loaf creation ~ 30 min loaf rise
Cook time: 20 min each loaf

2 TBSP Yeast
1/2 cup warm water
1/2 cup scalded milk (heat to a little bubbly)
1/2 cup sugar
1/2 cup butter/margarine (soft)
1 tsp salt
2 eggs (beaten)
4 1/2 - 5 cups flour (divide in half)

Filling: (cream together)
2 - 8 oz cream cheese
2/3 cup powdered sugar
2 cans cherry/blueberry pie filling

You can do this in a mixer OR a bread maker on the "dough" setting

Soften yeast in the 1/2 cup warm water. In a kitchen aide type of mixer (or your bread maker), mix scalded milk, sugar, salt, margarine, eggs, and 2 1/2 cups flour. Add yeast and mix until smooth. Add remaining flour to make a smooth dough (not sticky). Knead 5 min. (or let the bread maker finish the mix time). Place dough in a grease bowl. Cover and let rise 1 1/2 hours or until doubled in size.  Punch down and let rise 10 min.

Divide dough in half; roll each into a rectangle (16x7) and place on a greased baking sheet. Place 1/2 the cheese/sugar mixture down the center and top with 1 can of cherry/blueberry filling. Cut 2 inch long cuts along each side 1 inch wide. Crisscross strips over the top, let rise 30 min.

Bake at 375 degrees for 15/20 min. You can frost with a butter frosting and garnish with red and green cherries, nuts etc... or leave plain.

ENJOY warm or even cold! You will want to store leftovers in the refrigerator. 

Oatmeal Craisen White Chocolate Chip Cookie

Beat:

3/4 c. soft butter
2/3 c. brown sugar

Add and mix:

2 large eggs

2 c. OLD FASHIONED OATS
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt

1/2 tsp. vanilla
1 6oz. bag of craisins
2/3 c. white chocolate chips

Bake 375 for 10-12 min. or LIGHT brown on top
Makes 2 doz + cookies

Soft Pretzels

Use a bread maker that has a "dough" setting then transfer to a large bowl to rise.

FIRST add the following to the bread maker bowl/mixing bowl:

4 tsp yeast

2 TBSP brown sugar

1 1/4 cup hot water

Then ADD in order:

5 c. flour
1/2 c. sugar
1 1/2 tsp salt
2 TBSP olive oil or veg oil

1/2 c. milk scolded

Transfer to larger bowl sprayed with oil. Let rise until double in size (about 30 min)

Get a pot and add:

2 cups water to boiling. Turn to medium low and add

1/4 c. baking soda (slowly because it will fuzz up fast)

Shape dough into desired shape (pretzel shapes or my favorite BITE SIZE about 1-2" long) and place into hot soda water for about 30 seconds. (while making the other pretzel works good too, or you can make all your pretzels and dip them in) Place on greased cookie sheets. Let rise in a warm area 30-45 min.

Preheat oven 425 BAKE 8 min.

After baking spread melted butter over tops and LIGHTLY sprinkle with salt.
OPTIONAL you can add: garlic and Parmesan cheese to the melted butter.

Dip in softened cream cheese.

Fresh Salsa

2 cucumbers diced

4-5 tomato

1 red bell pepper diced

1 orange bell pepper diced

1 yellow bell pepper diced

1 green bell pepper diced

1 small onion diced VERY SMALL

4 cloves of garlic minced/chopped up good

2-3 small limes juiced

1/4 cup fresh parsley chopped

1/4 cup fresh cilantro chopped

3/4 tsp. dry dill

3/4 tsp. salt

1 can black beans drained and rinsed

1 can garbanzo beans drained and rinsed

1 can corn drained (or I used 2 cups of my cannery corn soaked and drained YUM!)

Cook 1lb Ground Beef and drain.  Cool and add to salsa.

avocado (on the side because they turn brown)

Cocoa Nut Balls - No sugar!

20 minutes start to finish!

MIX:

1 c. cashews ~ ground (I used the blender, be careful you don't chop too long or it gets pasty, or use the chopper)

1/4 c. unsweetened coconut

2 TBSP unsweetened cocoa

ADD:

1/2 c. dried berry fruit blend

1/2 c. Craisens

1/2 c. peanut butter

4 tsp. honey

4 TBSP coconut milk

Roll into balls and then roll in coconut. Put into refrigerator for a bit to harden up, will still be soft.

Macaroon Cookies

In a large food processor put all the ingredients in and blend for a few seconds, form into balls, refrigerate them to harden or the coconut oil will keep them too soft depending on room temperature and they will fall apart.

2 cups raw organic almonds or almond meal

2 cups organic unsweetened coconut

1/3 c. organic extra virgin coconut oil

1/3 c. agave nectar (or honey)

1/2 tsp. vanilla

1/4 tsp. salt

Orange Rolls

Dough:

(Use bread maker on the dough setting) Or place in greased bowl and cover with wrap

1/3c. sugar (or honey)

1/3c. soft butter

2 eggs

1 cup milk heated

1tsp. salt

2TBSP yeast

3c. flour (start with 2 cups while dough is mixing then and add rest to form a not too sticky dough, add more flour if needed)

Let rise 1 hour

Roll out dough and spread on soft butter, sugar, orange zest (a good layer) roll up and cut.

*** let rise *** approx. 30-45 min.

Bake:350 for 15-20min - watch till golden

Frosting:

Cream:

1¼ c. powdered sugar

½ c. soft butter

1/8 tsp. salt

Add:

1 tsp. vanilla

2 TBSP milk

2¼ c. powdered sugar (or until slightly thick, you can always add more powdered sugar)

Add:

2-3 TBSP orange juice pulp and all

The more orange zest the better

Spread over rolls after baked and cooled

Cherry Cream Pie Dessert

Crust:
1/4c. sugar

1/3c. butter melted

1 pkg graham crakers (1 1/4 c.) crushed fine

Mix and press firmly into pie pan

Bake 8-10 min at 325 and COOL

Filling:

1 can Eagle Brand Milk

1 pkg (8oz) cream cheese softened

1/3 c. fresh lemon juice

1 tsp. vanilla

BLEND

Add mixture to graham cracker crust, then add 1 can of cherry/blueberry pie filling on top
~ CHILL ~

FAST VERSION:

Buy the Graham Cracker crust ready made or try the Oreo cookie pie crust.