Creamy Dreamy Chocolate Rice Pudding is a fantastic and easy kid-friendly recipe to eat at breakfast or for dessert. I like to eat rice pudding for dessert, but you can make it for breakfast. Your kids will love this recipe. If you prefer to make regular rice pudding, you can leave out the chocolate and add in cinnamon and raisins. Either way, you are going to love it!
KEEP IT SIMPLE
Growing up, my mom would make us rice for breakfast. She would cook the rice and add in a little butter, milk, and a teaspoon of sugar. Rice for breakfast may be a little old fashioned and out of style. However, there are so many things that aren’t out of style like the memories we hold dear to our hearts. I hope that you are making memories with your family. Make the best of the time that you have together because life is short.
INGREDIENTS YOU’LL NEED
(full amounts in the downloadable recipe below)
- Milk
- Jasmin Rice
- Salt
- Egg
- Brown Sugar
- Vanilla Extract
- Cinnamon
- Chocolate Chips or Raisins
HOW DO YOU MAKE THE CREAMY DREAMY RICE PUDDING?
1. In a medium saucepan stir together the rice, milk, and a dash of salt. Heat to a boil over high heat. Keep stirring because the rice will stick or boil over. Once it reaches a boil, reduce the heat to a simmer and cook for about 20 minutes or until the rice is tender.
2. In a small bowl stir together the egg and brown sugar. When the rice is tender, use a half a cup of the mixture and add one teaspoon of the mixture at a time to the egg and brown sugar to temper the mixture. Please be careful to not scramble your egg. Add the brown sugar/egg mixture to the rice mixture. Add in vanilla and cinnamon. Cook until thickened which is about 5 minutes. (160 degrees F) You can add in the chocolate chips. If you prefer raisins, please wait to add the raisins in when you have completed the cooking process.
3. Serve warm or cold.
Prep and Cooking Time: 30 minutes
Servings: 4
For more great recipes click on the link kamzinsser.com.
Food for the Soul
Psalms 107:9 says, “For He satisfies the longing soul, and the hungry soul He fills with good things.”
Without a doubt, I have been in a place where I felt like a lost traveler. Are you feeling lost amongst all the things going on in the world? Look to God no matter what is going on around you. God will fill your life with good things.
Crockpot Roasted Chicken and Vegetables is a great kid-friendly recipe to make for lunch or supper. You can set it and forget it in the crockpot at lunch and it is ready for supper. Or if you want it for lunch, put it on in the morning and you will have something yummy, healthy, and delicious for lunch.
Leftovers
You can put the leftover chicken in a baggy and store in the freezer until you are ready to make foods such as quick and easy quesadillas, fajitas, casseroles, or yummy chicken salad. The leftover vegetables will freeze up great in a baggy. I like to use the vegetables in a stir fry or a pasta dish.
Sunday lunch
was probably my favorite time growing up. I have so many memories of my mom starting a roast and vegetables in the electric skillet before we went to church. After church, our house was filled with the smells of the yummy roast and veggies. Mom always made a yummy dessert the day before. Sunday lunches were the best at our house!
More tips:
For this recipe, I use a whole grass-fed chicken. I purchase all of my chicken from Buck Creek Meats. Since I am not a gardener, I purchase my vegetables from the local Farmer’s Market.
INGREDIENTS
- Whole Grass-Fed Chicken
- Chopped Onions, Carrots, and Potatoes
- Chicken Broth
- Seasonings
HOW DO YOU MAKE THE CROCKPOT CHICKEN AND VEGETABLES?
1. Spray the crockpot with non-stick spray. Cut up the potatoes, onions, and carrots. Place all of the vegetables in the bottom of the crockpot.
2. Wash and clean the chicken. Place it on top of the vegetables and pour chicken broth over it. Then season the chicken.
3. **Cook on high for 4 to 5 hours in the crockpot. If you are cooking on low then cook for at least 8 hours.
For more great recipes click on the link.
I pray you have a fantastic Tuesday!
Creamy Cheesy Tortellini Soup is an easy, kid-friendly meal. It is so simple to make. You can set it and forget it in the crockpot, or you can make it all in one pan and have it for supper. Whatever fits in your schedule.
Leftovers
Once the soup sets in the refrigerator for a day, the flavors actually melt together, and it even tastes better the second day. I always make enough to have it for leftovers in the week.
Growing up in a small town, my mom cooked a lot of meals for our family. It was nice to come home to a prepared meal in the middle of the school day. One thing that I learned from my mom and grandma; was to use what you have. “Back to the basics” Over the last couple of months, I have leaned on my experiences and knowledge that I gained from watching my grandma and mom in the kitchen. I needed this time to clean out the clutter of my life and get back to the basics of life.
Note: For this recipe, I used a Sweet Italian Sausage mainly because it is one of my husband’s favorite. I also added in a few vegetables but don’t tell my family!
INGREDIENTS YOU’LL NEED
(full amounts in the downloadable recipe below)
- Sweet Italian Sausage
- Chopped onions, carrots, and spinach
- Chicken Broth
- Water
- Spaghetti Sauce
- Diced Tomatoes
- Cream Cheese (secret ingredient #1)
- Italian Seasoning
- Roasted Garlic & Herb Seasoning
- Tortellini
HOW DO YOU MAKE THE CREAMY CHEESY TORTELLINI SOUP?
1. Brown the Sweet Italian Sausage and add in the chopped onions and carrots. Drain!
2. After the Sweet Italian Sausage mixture is browned and drained, add the mixture to the crockpot. (If you are making this in one pan, then just keep it in the pan and add the rest of the ingredients.)
3. Add the spaghetti sauce, water, chicken broth, diced tomatoes, and seasonings to the Sweet Italian Sausage mixture. **Cook on high for 3 to 3 ½ hours in the crockpot. (total cooking time for this is 4 hours) **If you are making the one pan version, simmer on the stove until the sauce is thickened! 15-20 minutes.
4. After the soup has cooked for 3 ½ hours, add the frozen spinach, cream cheese, parmesan cheese, and tortellini. For the one pan version, when the soup has thickened, add the cream cheese, parmesan cheese, and tortellini.
5. Serve the soup with garlic bread or a side salad.
One Pan Prep and Cooking Time: 30 minutes
Crockpot Prep and Cooking Time: 4 hours
Servings: 8
