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Uncle Ben’s

Do You Have A Raging Case Of Snackitis? Make This Rice Pudding! It’ll Satisfy Your Hunger.

19 September 2016
jessicafaidley
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bourbon, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, karo, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, rice pudding, Sara Lee, Sargento, slow cooker, sunmaid, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Uncle Ben's, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whiskey

As a young girl, I can remember my grandma making rice pudding to eat in the morning for breakfast. She would typically do this on a Sunday before church. Sometimes, grandma would make rice pudding when she made a big dinner. Everyone always loved it. Leftover rice pudding was my favorite. You would add a little milk to your bowl and warm the pudding up in the microwave. Absolutely delicious! And you know what? Rice pudding is incredibly easy to make, too!

 

 

 

There are many variations in the way rice pudding can be made, but this recipe seems to be my favorite. it’s warm, creamy, and very dreamy! I just find something extremely comforting about rice pudding. I enjoy its overall texture, the tastes, and how filling it is. I think rice pudding makes a wonderful breakfast options because it’s a heavy dessert and sits in your tummy keeping you full until lunchtime. Kids love the stuff, too!

 

 

 

Recipe and photo courtesy of Ree Drummond.

 

 

 

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Quick Tip: This recipe calls for raisins. Feel free to use either dark or gold. Yum!

 

About the Fastest Red Beans Recipe I’ve Ever Seen–Wow!

13 October 2015
Grace
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Aidells, Aidells Cajun-style andouille sausage, andouille, andouille sausage, Bush, Bush's, Bush's Best, Bush's Best kidney beans, cajun, Cajun-style, chicken broth, Conecuh, Conecuh smoked sausage, Creole seasoning, Deep South, easy, easy recipe, entree, home, home recipe, instant rice, kidney beans, LouAna, LouAna vegetable oil, main course, main dish, one-pot, one-pot dinner, one-pot meal, one-pot red beans and rice, quick, Quick One-Pot Red Beans and Rice, quick recipe, quick Southern recipe, recipe, red beans, red beans and rice, red kidney beans, rice, sausage, smoked sausage, South, Southern, Southern cuisine, Southern food, Swanson, Swanson chicken broth, Swanson's, Tony Chachere, Tony Chachere's, Tony Chachere's Creole Seasoning, Uncle Ben's, Uncle Ben's instant rice, vegetable oil

If you have a hankering for some good Southern cookin’ and the convenience of a fast one-pot meal, give this Quick One-Pot Red Beans and Rice recipe a try. It’s great flavor without much hassle or time investment.

 

I love red beans and rice. It’s a classic Southern meal, particularly good for the cooler months. The traditional method involves cooking the beans with some good herbs, spices, and various types of pork until the beans (and other ingredients) practically make a gravy. It’s delicious, but it takes an incredibly long time, and then you have to cook the sausage and rice separately. This recipe lightens things up a bit (some people who aren’t fans of creamier or soupier beans may actually prefer that; I like them both ways), and even more importantly, it combines everything into one easy pot and speeds everything up while still bringing that great Deep South flavor.

Recipe and photo courtesy of Southern Bite

 

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Quick tip: If you like extra spicy food, add some red pepper flakes!

A Yummy, Cheese-Rich Casserole, Made Healthier

07 October 2015
Grace
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cabbage, Campbell’s soups, casserole, casserole recipe, cheddar, cheddar jack, cheese, Cheesy, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, diced tomato, diced tomatoes, dinner, Dole, domino sugar, easy, easy recipe, Easy Stuffed Cabbage Casserole, eat, Eggland's Best eggs, entree, extra virgin olive oil, food, foster farms, Foster Farms ground turkey, Foster Farms organic ground turkey, Gold Medal flour, granulated sugar, Green Giant, ground turkey, ground turkey recipe, healthy, healthy casserole, Hershey, Hodgkin’s Mill, home, home recipe, Hunt, Hunt's, Hunt's no salt added diced tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, low-sodium diced tomatoes, main course, main dish, McCormick spices, Morton salt, olive oil, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Pompeian, Pompeian extra virgin olive oil, Powdered sugar, quick, quick recipe, recipe, Ritz crackers, Sara Lee, Sargento, simple, simple recipe, slow cooker, stuffed cabbage, stuffed cabbage casserole, Thorn Apple Valley, Toll House, tomato, tomatoes, TruMoo milk, turkey, turkey recipe, tyson, Uncle Ben, Uncle Ben's, Uncle Ben's long grain & wild rice fast cook blend, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Casseroles make weeknight dinners a whole lot easier to put together. This Stuffed Cabbage Casserole is on the leaner and healthier side but still packs a nice cheesy and savory flavor. You have to love one-pot dinners that are ready in half an hour, taste great, and give you plenty of vitamins, dietary fiber, and lean protein without overdoing the less-healthy stuff. Suffice it to say, I will be making this one again. It’s a good go-to meal for the busier days, and of course a one-pot dinner means less cleanup afterwards!

 

Whenever I have more time I use fresh onion, garlic and herbs instead of powders, but it’ll be delicious either way. I also like to make a larger portion so that I’ll have enough leftovers for the next couple of days – they reheat beautifully so that’ll make lunch so much easier for me!

Recipe and photo courtesy of Wonky Wonderful

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: If you prefer, you can use ground beef instead of turkey.

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