Slow Cooker Eggnog Rice Pudding




Slow Cooker Eggnog Rice Pudding is inspired by winter adventures from many (many) years past.  While in law school we used venture out on weekends searching for little hole in the wall Indian restaurants in Philadelphia.  It was always crazy time finding the place (pre-smart phones! pre-urban spoon!), but I was always rewarded at the end with deliciously sweet and creamy rice pudding.

I've been thinking about that pudding a lot lately, and decided to make my own holiday version.  This recipe is nothing more than pouring and stirring, and is therefore the perfect task to pass off to the kiddos.  My little helper was thrilled to be doing the work!



Slow Cooker Eggnog Rice Pudding, Ingredients:

  • 12 cups eggnog
  • 4 cups instant white rice, uncooked
  • optional: milk (if you prefer your pudding chilled)
  • garnish:
    • ground cinnamon
    • ground nutmeg
    • dried cranberries
    • rum


Slow Cooker Eggnog Rice Pudding, Directions:

  1. Add eggnog and rice to slow cooker and mix well.  
  2. Cook on low, approximately 4 hours, giving it a quick stir about once every hour. 
  3. While pudding is cooking, pour yourself a glass of rum.  Okay, now pour another glass (this one's for our recipe) and drop in some dried cranberries.  Store in the fridge until ready to serve.
  4. Serve warm or cold, garnished with a sprinkle of nutmeg, a dash of cinnamon, and some rum soaked cranberries.  (If you prefer your pudding cold, stir in some milk when you're ready to serve and it will come right back to the correct consistency!)









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Zuppa Toscana {Creamy Potato Sausage Soup}




This Zuppa Toscana {Creamy Potato Sausage Soup} is loosely based on Olive Garden's Zuppa Toscana soup - inasmuch as I had some soup from a friend several years ago and she was trying to imitate Olive Garden's soup.  And it was good, so I made my own.  I've never actually had the restaurant version, but I love love love this soup.  It's so good it gets my potato loathing 8 year old to eat potatoes.  Loads of them.




Zuppa Toscana {Creamy Potato Sausage Soup}, Ingredients:

  • 1 pound ground pork sausage (mild or hot, depending on your tastes) - browned and drained
  • 1 pound bacon - cooked, drained, and crumbled
  • 1 medium sweet yellow onion, diced
  • 2 tablespoons garlic, minced
  • 1 teaspoon seasoned salt 
  • 12 cups chicken or turkey stock
  • 5 pounds russet potatoes, washed and small cubed (not peeled)
  • 1 quart half and half
  • 8 - 10 ounces fresh kale, rough chopped

Zuppa Toscana {Creamy Potato Sausage Soup}, Directions:

  1. In a (very) large stock pot, saute onion, garlic, and seasoned salt in a small amount of oil or fat for 5-10 minutes, until onions are translucent and garlic is aromatic.
  2. Add cooked sausage, bacon, and stock, then bring to a light boil.
  3. Add potato and cook at a low simmer for about 30 minutes, until potato pieces are cooked through.
  4. Pour in half and half, then bring back up to heat, being careful not to boil (boiling can make the milk separate - your soup will still taste good, it just won't be as pretty).
  5. Add kale to each soup bowl, then pour the hot soup over top.  Serve and...
  6. ENJOY!



















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{Looking for more Mama? Come and meet the rest of my family at April's Little Family, then join me on Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Cranberry Upside-Down Cake with Vanilla Sugar Drizzle.




Cranberry Upside-Down Cake with Vanilla Sugar Drizzle has been calling my name ever since I stumbled across this Cranberry Duff recipe a while back.  Today my grumbly tummy got the better of me and I commenced scrounging our pantry for anything and everything that would work to create a cheater version.  

Not having actually tried the original recipe, I have no comment on whether mine came out better... but what I *can* tell you is that it came out screaming good.  Deeeeeelicious.  And bonus, I had the sweetest little kitchen helper to put it all together.  This is definitely one you'll want to consider for your holiday menu!




Cranberry Upside-Down Cake with Vanilla Sugar Drizzle, Ingredients:

  • 1 box vanilla cake mix, batter prepared
  • 1 can whole berry cranberry sauce 
  • glaze ingredients:
    • 2 tablespoons whole milk
    • 2 tablespoons melted butter
    • 1/4 teaspoon real vanilla extract 
    • 2 cups powdered sugar


Cranberry Upside-Down Cake with Vanilla Sugar Drizzle, Directions:

  1. Dump cranberry sauce into a bowl and give it a good mash (this is a great step for little helpers).  You just want to break it up a bit so it's not so can-shaped.
  2. Pour mashed cranberry sauce into a 9-inch round baking pan and spread it about evenly.  Do the same for the cake batter, right over top of the cranberry sauce.
  3. Bake at 350 degrees for approximately 50 minutes (until a toothpick comes out clean).  Place on a cooling rack.
  4. While the cake is taking a breather, make the glaze by combining milk, butter, and vanilla in a bowl or small cup. Pour slowly into the sugar, stirring constantly until desired consistency is reached.  I like mine thick, but maybe you like a more drizzly drizzle? Now find your gaudiest of cake platters and ready it for a grand job. (i.e. rinse off the dust).
  5. With a large knife, lop off the top of your cake so it's pretty much flat.  Discard extra cake.  (KIDDING! KIDDING!  Never discard cake!  Eat it!  Or freeze it! Or impress your mother-in-law by making it into a trifle with my Two Minute Pumpkin Pudding! But, PLEASE don't discard it!)
  6. Now, after loosening the edges of your cake with a knife, place the cake platter (or plate!) on top of the cake and do a little flippity floppity bippity boppity.
  7. Once things are all set right (I'll give you a minute...) get all artsy dartsy and drizzle your shizzle.  Er, I mean.  Drizzle the vanilla sugar icing neatly (hah!) over top of the cake.  
  8. And... ENJOY!



















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{Looking for more Mama? Come and meet the rest of my family at April's Little Family, then join me on Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

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