Cherries and Cream Rice Pudding

Happy Friday Everyone!!! Four more days until Christmas! I have no doubt that most of you reading this are in go-go mode getting last minute shopping and baking done.  Me, well, this is my first day of vacation and I am off and running this morning with a full schedule.    I don't know what the weather is where you are, but it's a bit cold here today.  We are a balmy 32 degrees with 30 to 40 mile per hour winds and snow coming down. Wishing right now that my cupboards were a little better stocked so I wouldn't have to go to the store.  But believe me, I am going to get it done and in the kitchen I will be until tonight.

So I have something for you that will warm you to your toes today!  This creamy dessert is so amazing you won't want to put your bowl down.  I made this for my work Christmas Party yesterday and the bowl was quite clean by the time it was over.  Many asked for the recipe, so I figured this made this recipe Blog Worthy for today!  This is definitely a "make ahead" recipe.  I suggest that you start it the evening or day before you will need it.

Cherries and Cream Rice Pudding

6 cups whole milk
3/4 cup Arborio rice
3/4 cup sugar
1/2 cup dried cherries (you can use more if you like a lot of fruit)
1/3 cup brandy
1 tsp vanilla
1/4 tsp salt
2 cups heavy cream

In a bowl, put cherries and brandy together and sit aside to let fruit macerate.  In a 6 quart sauce pan, heat milk and sugar over medium heat stirring until sugar is completely dissolved.  Stir in rice and heat until boiling. Reduce heat to a simmer and cover for an hour.  Stir occasionally until creamy and slightly thickened.  Pour finished pudding into a bowl, add vanilla, salt and cherries in brandy. No need to drain the brandy off the cherries.  Cool for about 15 minutes then cover and refrigerate for at least 6 hours.  This will allow flavors to incorporate. 

Two hours before serving, whip heavy cream until stiff peaks form.  Fold into pudding and return to the refrigerator until ready to serve.

Some options: top with chopped toasted pecans or pistachios to give this pudding a little crunch.

 

ENJOY!

Sausage Gravy and Biscuits

Merry Christmas everyone!!! The holidays are here and now we are all in a mad rush to do last minute shopping, cooking, baking and entertaining.  I don't know about anyone out there, but I think I have gained at least a pound or two in the last two weeks dining and sampling so many amazing creations at different work parties!

Now here we are the weekend before Santa's big debut and it's full cooking throttle for us food enthusiasts!  I feel blessed that I love to be in the kitchen creating during this time of year.  I have friends that dread the whole cooking for the masses frenzy.  This is my comfort zone and love a good cooking challenge!  This post is dedicated to a co-worker and friend, Sue.  She has been a huge supporter of mine both professionally and personally.  She asked for my recipe for Sausage Gravy and Biscuits.  This is one of my favorites because it is simple and feeds quite a few hungry bellies on a cold winter morning.  So here you go Sue! This one's for you :)

Sausage Gravy and Biscuits

1lb rolled sausage hot or mild, your preference (I like Jimmy Dean the best)
2Tbsp self rising flour
1Tbsp self rising corn meal
4-6 cups of whole milk (6 cups if you are having more than 3 people)
Fresh ground pepper

In a skillet crumble your sausage and brown until you have pork renderings.  Cook over medium heat.  Once browned, remove the sausage from the skillet with a slotted spoon into a bowel and set aside.  Add the flour and corn meal to the pork renderings and mix well this is what we call a rue.  If you find you don't have enough sausage renderings you can use bacon renderings as a good substitute which also adds awesome flavor to the gravy.  Should become pasty.  Add milk one cup at a time mixing well with the rue.  Use a whisk to work out any lumps.  Once you have added all your milk, add the sausage you set aside.  Stir into gravy mixture and let simmer until gravy thickens to desired thickness.  Add ground pepper at the end to season to your liking.

Serve hot over biscuits of your choosing.  I typically will use Grands Biscuits if I don't have time to make homemade.

 

ENJOY!

Easy Gingerbread Brownies

So the holidays are upon us and I can simply say one thing.....I am soooo not ready!! WOW! Time has just flown by this year.  This year has proven to be a year of personal challenges for my family, but as the year ends the sun shines down on us and we are thankful for wonderful outcomes! 

With that said, I am hustling to catch up with the rest of the world getting ready as Christmas approaches.  I have been searching for easy recipes that pack a big punch of flavor.  It seems like parties are abound and holiday delights are on the menu even when we are all short on time.  I came upon this recipe from one of my favorite Gooseberry Cookbooks from about five years ago.  Such a simple recipe that is easy to edit and make it your own.  For me, I absolutely love gingerbread! Mix it with chocolate and that makes me even happier!  So mix up a creative batch of brownies that fits you and yours and have a very Merry Christmas from me to you!

Easy Gingerbread Brownies

1 box Dark Chocolate Cake mix (I used Duncan Heinz)
1 3.4oz box Gingerbread Pudding mix from Jello (I found this at Kroger's)
2 cups milk
Powdered Sugar

Preheat your oven to 350 degrees.  Prepare a 13x9 baking pan with baking spray or shortening and flour.  Mix together pudding and milk then add cake mix until well incorporated.  Spread into prepared pan and bake for 20 minutes or until toothpick comes out clean.  Once brownies cool sprinkle with powdered sugar or frost.

**The original recipe called for 3.4 oz box of chocolate pudding and 1 cup of chocolate chips, top with chocolate frosting.  I can only imagine the chocolate heaven one would experience.  I chose gingerbread for the holiday season. 

ENJOY!