*Chicken and Rice Casserole

Gramma's Apple Bread Pudding



  • 4 1/2 CUPS MILK
  •          (NOT CONVERTED)
  • 1       LARGE EGG
  • 1/2    TEASPOON SALT
  •          CINNAMON

Warm the milk in a medium-sized saucepan over medium-low heat.  Stir in rice.  Bring to a simmer and cook, uncovered, stirring frequently, until the rice is very tender, about 35 minutes.

In a medium-sized bowl, whisk together the egg, sugar, vanilla and salt.  Gradually stir in some of the rice mixture to the saucepan and stir over medium-low heat for 1 minute to cook the egg.

Pour the mixture into 6 custard cups and sprinkle with cinnamon.  Eat warm or refrigerate for 1 hour or until chilled. 

Makes 6 servings.



* 1 cup uncooked white rice
* 2 cups water
* 3 eggs, beaten
* 2 cups milk
* 1/2 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/3 cup raisins
* 1 pinch ground nutmeg


1. Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C).
3. In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
4. Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Chicken and Rice Casserole

Prep: 5 min, Cook: 1:05.

1 tsp. vegetable oil
2 lbs. skinless chicken pieces
2/3 cup instant rice
1/3 cup chicken stock
1/3 cup water
1/3 cup plus 5 Tbs. cream of mushroom soup


Preheat oven to 400°F. Heat oil in a heavy flameproof skillet or Dutch oven over medium high heat. Sauté chicken 2 minutes per side, turning occasionally. Add remaining ingredients and bake 1 hour, covered.

Gramma's Apple Bread Pudding

Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish.


4 cups soft bread cubes
1/4 cup raisins
2 cups peeled and sliced apples
1 cup brown sugar
1 3/4 cups milk
1/4 cup margarine
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 eggs, beaten

1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

Zesty Lemon Pie

(Adapted from Southern Living)

1 cup graham cracker crumbs
3 tablespoons powdered sugar
3 tablespoons butter, melted
6 egg yolks
2 (14-oz.) cans sweetened condensed milk
1 cup fresh lemon juice
1 cup whipping cream
1/4 cup powdered sugar
1 tsp vanilla

Preheat oven to 350°. Stir together first 2 ingredients; add butter, stirring until blended. Press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake 10 minutes. Let cool completely on a wire rack (about 30 minutes).

Fold together egg yolks, sweetened condensed milk, and lemon juice. Pour into prepared crust. Bake at 350° for 15 minutes. Let cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar and vanilla, beating until soft peaks form; dollop over chilled pie.



1˝ hours | 20 min prep


1 (18 ounce) box yellow cake mix
1 (8 ounce) package vanilla instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup cooking oil
1/2 cup dark rum
1 cup pecans


Preheat oven at 325°F.
Grease and flour 10-inch tube pan; sprinkle 1 cup of chopped pecans over bottom of prepared pan.
Mix ingredients and pour into cake pan. Bake 1 hour and leave in cake pan when finished.


1/8 cup butter
1/4 cup water
1 cup sugar
(Add last & Keep Away From Flame) 1/2 cup rum
Cook all together (add rum last).
(Alcohol in the rum cooks away and only the great flavor is left!)

Punch holes in cake while it's still in the cake pan and pour glaze onto the top of the cake. Let cake set a few minutes for the rum glaze to distribute through the cake and when the cake is inverted on a plate, the nuts will be on top!

1 cake, Serves 8


3 cups cooked and mashed sweet potatoes
1 cup white sugar
1/2 cup butter
1/3 cup evaporated milk
2 eggs, beaten
1 teaspoon vanilla extract
(optional ingredients:)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/3 cup butter, melted
1 cup chopped pecans
1 cup packed light brown sugar
1/2 cup all-purpose flour

Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.


6 sweet potato -- cooked, peeled and mashed
1/4 cup evaporated milk
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup white sugar
1/2 teaspoon salt
3 tablespoons butter, melted
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

1/3 cup butter, melted
3/4 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside.
Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish.
Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot.

Angel Biscuits


Angel Biscuits

The dough needs to be refrigerated overnight, so plan accordingly.

2 1/4 teaspoons active dry yeast (1 envelope)
1/4 cup plus 1 pinch of sugar
2 tablespoons lukewarm water
5 cups self-rising all-purpose flour
1 cup cold solid vegetable shortening, cut into small pieces
2 cups buttermilk
6 tablespoons unsalted butter, melted

In a small bowl, dissolve the yeast and the pinch of sugar in the lukewarm water and let stand for 5 minutes, or until foamy. Meanwhile, in a large bowl, mix the flour with the remaining 1/4 cup of sugar. Using a pastry blender or 2 knives, cut in the shortening until the mixture resembles small peas. Add the yeast and buttermilk and stir until the dough just comes together.

Turn the dough out onto a lightly floured work surface and knead 5 times: the dough should have a soft, moist texture. Return the dough to a clean bowl and cover with plastic wrap. Refrigerate the dough overnight.

Transfer the chilled dough to a lightly floured surface and knead 10 times. Roll out the dough to a 16-inch round 1/3 inch thick. Using a 2 1/4-inch biscuit cutter, stamp out biscuits as close together as possible. Gather the dough scraps, knead 3 times and reroll, then stamp out more biscuits as close together as possible from the rerolled dough. Discard the remaining scraps.

Lightly butter 2 large baking sheets. Brush the tops of the biscuits with the melted butter. Fold the biscuits in half, then brush the unbuttered sides with the remaining melted butter and place on the prepared baking sheets. Cover loosely with plastic wrap and let the biscuits rise in a draft-free place for 2 hours.

Preheat the oven to 400°. Bake the biscuits for about 15 minutes, or until browned on the bottom and light golden on top. Serve warm.

Make Ahead
The dough can be refrigerated for up to 2 days.