Fix-It and Forget-It

Use your slow cooker to turn out tasty side dishes while your oven is otherwise occupied. Continue Reading...

Do you ever have days when a simple question like, “What’s for dinner?” throws you into a tailspin? Continue Reading...

Your kids will love this super-easy, totally convenient dinner. It really does taste like pizza, but with less fat and no trip to the pizza shop. We used turkey pepperoni in our version to further lower the fat content. Continue Reading...

Today is World Vegetarian Day. We find it hard to believe that the whole world could agree on this, but we read it on the internet, so it must be true. Continue Reading...

In the children’s book Cloudy with a Chance of Meatballs, the weather comes three times a day and always brings something good to eat. Continue Reading...

Cinco de Mayo may be over, but we can’t get enough of our favorite Mexican dishes. There are three fabulous reasons to celebrate this Mexican Casserole:

1. Because it takes 8 hour to cook, we can throw the ingredients in the slow cooker before work and return home at the end of the day to a finished meal. No need to stop by the house on our lunch breaks just to turn on the slow cooker.
2. Though sour cream, refried beans and guacamole are absolutely heavenly, they sure add extra calories to a meal. This recipe – fixed lightly but with plenty of flavor – means we don’t feel as guilty when going for seconds…or thirds…or...
3. This casserole is so delicious we wish Cinco de Mayo came twice a year!
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There’s something about rice pudding that gets us every time. Rich and creamy and down-right comforting, it’s the perfect end to a weeknight meal or a great afternoon snack or an unexpected breakfast treat. Really, it’s delicious anytime.

Add a little whipped cream, if you like, to make it extra special. And if you don’t like raisins, well, then, just skip them.

Old-Fashioned Rice Pudding
Fix-It and Forget-It: Revised and Updated, page 240

Prep. Time: 10 minutes
Cooking Time: 2-6 hours
Ideal slow-cooker size: 4-qt.

2 1/2 cups cooked rice
1 1/2 cups evaporated, or scalded, milk
2/3 cup brown, or white, sugar
1 TBSP. soft butter
2 tsp. vanilla
1/2-1 tsp. nutmeg
1 egg, beaten
1/2-1 cup raisins, optional

1. Mix together all ingredients. Pour into lightly greased slow cooker.

2. Cover and cook on High 2 hours, or on Low 4-6 hours. Stir after first hour.

Serving suggestion: Serve warm or cold.