Rice Pudding

2 Cups cooked rice
2 Cups milk
2/3 Cup Evaporated Milk
1 Tbsp Cornstarch
1/4 tsp salt
2/3 Cup Sugar
2 eggs
1/2 Cup Raisins
1/8 tsp nutmeg
1/8 tsp cinnamon
1 tsp vanilla

Sift together cornstarch, salt and sugar. Set aside.

Bring Milk and Evaporated Milk to scalding hot in a sauce pan on Med/High heat. (Almost boiling.) Add the sugar mixture into the milk, stir on the heat until thick. Add the Rice and heat until boiling. Remove from heat.

Beat 2 eggs.
Add the rice mixture to the beaten eggs a spoonful at a time until the eggs are warmed up. Then put the egg mixture back in with the rest of the Rice mixture. (This way, you won't overcook the eggs and get egg chunks.)
Add back to the heat and cook 1-2 more minutes on med/high. It should be boiling. Take off heat.

Rinse raisins with water and microwave for 30 seconds to soften them. Add them to the Rice. Then add Nutmeg, cinnamon and vanilla and stir in.

Let Pudding cool. Eat hot or cold. However you like it. You can wait until it's completely cool and add Chocolate chips if you like or not add the Raisins. Yum yum. Recipe from Lion House Cookbook.

Biscuits

SO much better than bisquick biscuits. :)

2 Cups Flour
1 Tbsp Baking Powder
2 tsp sugar
1/2 tsp cream of tarter
1/4 tsp salt
1/2 Cup shortening
2/3 Cup milk

Sift together flower, powder, sugar, tarter and salt into a bowl. Cut shortening in flour mixture until it is crumbly. Make a well in the center and and milk. Stir until moistened, careful not to over stir.

Turn dough onto floured surface. Knead about 10 times. Roll out dough to 1/2 in thick. Cut dough with cutter. Place biscuits 1 in apart on ungreased baking sheet. Bake at 450 for 10-12 min. Makes 10 biscuits. Recipe from Better Homes and Gardens Cookbook.

Ruth's Meatloaf

This is another recipe for Meatloaf. My favorite. It was always what I wanted to eat on my birthday.

1 lb beef
1 lb sausage (Jimmy Deans Italian sausage)
1/2 C Saltine Cracker crumbs
1/2 C Evaporated Milk
1/4 C chopped onion
1/2 C chopped Green pepper
1 tsp salt
1/4 tsp dry mustard
1/4 tsp sage
1 egg

Mix all together. Put in a loaf or pan and top with a layer of Ketchup.

Bake at 350 for 1 - 1 1/2 hours until cooked through
Recipe from Ruth Lamb

BBQ Spare Ribs

These are a favorite of EVERYONE in my family. 

4 lbs Pork Back Ribs
1 Tbsp butter
1-2 Cloves Garlic
2 Tbsp chopped onion

Simmer the pork covered in salt water for about an hour or longer until they are tender. Drain and put in a 13x9 Baking dish.

Melt the butter in saucepan, add garlic. Sautee 4 to 5 minutes slowly over low heat so that you don't burn the garlic. Add onion. Add remaining ingredients.

1/2 C ketchup
1/3 C chili sauce
2 Tbsp brown sugar
1 Tbsp Worcestershire sauce
1 Tbsp mustard
1/2 tsp Celery seed
1/4 tsp salt
Dash of hot pepper sauce (any kind will do)
3-4 lemon slices

Bring to a boil. Pour over the ribs. Cover with foil and bake at 325 for about an hour.
Serves 6
Recipe from Better Homes and Gardens cookbook.

Winger's Sticky Fingers

Winger's Sticky Fingers

For the sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken tenders

In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
Serve with ranch or blue cheese dressing.
*If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

Chocolate Gooey Butter Cookies

Chocolate Gooey Butter Cookies
Makes about 24

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting
*I added about 1/3 cup of semisweet chocolate chips to the original recipe*

1. Preheat oven to 350 degrees F.
2. In a large bowl with a stand mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Source: Paula Deen

Ramen Noodle Thai Coconut Curry Soup

Ramen Noodle Thai Coconut Curry Soup

2 Cans Coconut Milk
2 Cans Chicken Broth
2 Packages Ramen Noodles
2 Seasoning Packets from Ramen Noodles
1/2 Onion Sliced
Juice from 1 Lime
1 tsp Garlic Salt
3 tsp Curry
2 handfuls fresh spinach

Chicken
4 Chicken Tenders
1 tsp Cumin
1 tsp Garlic Salt
Juice from 1 lime

Sprinkle seasonings and lime juice on chicken. Pan fry, then slice thinly.

Add all ingredients except Noodles. Bring to a boil. Add noodles. Boil until noodles are tender. and DONE!

We wanted to spice up some Ramen Noodles so I just made this up. We thought it turned out pretty good. Give it a try and let me know what you think! :)

Outback Steak House Wedge Salad

Outback Steak House Wedge Salad

Dressing
1 cup mayonnaise
3/4 - 1 cup buttermilk
1/2 teaspoon pepper
1 teaspoon onion powder
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon garlic powder
2 teaspoons sugar
6 ounces crumbled blue cheese

Salad
1 head iceberg lettuce
8 slices bacon, cooked and crumbled
1/4 c chopped purple onion
1 1/2 cups grape tomatoes, halved
6 ounces crumbed blue cheese
salt and pepper

Balsamic glaze
take 1/2 cup of balsamic vinegar and heat in saucepan 'til reduced by half. Then you've got a nice balsamic-y syrup to drizzle over your salad. The taste combination is amazing.

Directions
1. To make the dressing, combine mayonnaise, and buttermilk, mixing well.
2. Add remaining ingredients mixing thoroughly.Must refrigerate for 24 hours before serving for best flavor.
3. For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
4. Place on plates, topping liberally with the blue cheese dressing, crumbled bacon,onion, chopped tomato and crumbled blue cheese.
5. Add balsamic glaze.
6. Serve nice and cold, adding salt and pepper to taste.

**I'll be honest, I'm totally lazy, for my dressing I buy Lighthouse Blue cheese dressing, add milk and Ranch powder and shake it up... taste the same to me :/

Carmelitas

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.