Baked Rice Pudding

Before trying this recipe, I had never baked the pudding before. I'm hooked. This recipe makes a "firm" pudding, as opposed to the creamier version made in the sauce pan. Everyone loved it. And it's good warm or cold. Enjoy.

Ingredients:

• 1 Cup Uncooked White Rice
• 2 Cups Water
• 
  
• 3 Eggs, Beaten
• 2 Cups Milk (Skim works)
• 1/2 Cup White Sugar
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1/3 Cup Golden Raisins
• 1 Tablespoon Cinnamon, Divided

Directions:

1. Place uncooked rice in a saucepan and add water. Bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until water is absorbed.
2. Preheat oven to 325°F
3. In a large bowl combine beaten eggs, milk, sugar, vanilla extract and salt. Mix well. Stir in raisins and rice. 
4. Pour in 10x8x2 baking dish.
5. Bake uncovered for 30 minutes.
6. Add 1/2 Tablespoon cinnamon and stir.
7. Sprinkle remaining 1/2 Tablespoon over the top.
8. Bake an additional 30 minutes.

Baked salmon

Normally when making salmon, I fry it or smoke it. This time I decided to marinade and bake it. Turned out rather good. Even my 9 year old, who is very picky with fish, gobbled it up. Very simple marinade with a nice flavor. Enjoy.

Ingredients:

• 2 Pounds Salmon Fillet
• 1/3 Cup Soy Sauce
• 1/3 Cup Brown Sugar
• 1/3 Cup Water
• 1/4 Cup Vegetable Oil
• Lemon Pepper
• Garlic Powder
• Salt 

Directions:

1. Season fillets with lemon pepper, garlic powder and salt to taste
2. In a small bowl, mix together soy sauce, brown sugar, water and oil. Whisk until sugar is dissolved.
3. Place fillets in marinading container or resealable plastic bag. If using a container, place skin side up.
4. Add marinade and refrigerate for at least 2 hours
5. Preheat oven to 350° 
6. Place fillets on broiler pan, skin side down
7. Bake 40-45 minutes, or until salmon flakes easily with a fork.

Buffalo Chicken Dip

This is a great dip for any gathering. Got this one from my sister. I can't get enough of it. Enjoy.

Ingredients:

• 2 10oz can chicken, drained
• 3/4 Cup Frank's Buffalo Sauce
• 1 Cup Ranch Dressing
• 1-1/2 Cup Shredded Cheddar Cheese
• 2 8oz Blocks Cream Cheese, softened

Directions:

1. Combine all ingredients in a bowl and mix well
2. Place in a small crock-pot and warm through

Drunk Chicken Legs

So I had a package of chicken legs in the fridge and I was contemplating what to do with them. Once I decided on grilling (my usual choice), I had to figure out how. Normally, I use bbq sauce. Today though, I wasn't in the mood for bbq. So, I looked in the fridge and cupboard and the following marinade is what I came up with.

Ingredients:

•  3-4 pound package chicken (I used drumsticks)
  
• 1 can Beer (I used Bud Light)
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon Balsamic Vinegar
• 1/2 Teaspoon Ground Black Pepper
• 1 Tablespoon Garlic Powder
• 1/4 Teaspoon Paprika
• 1 Tablespoon Lawry's Seasoned Salt
• 1/2 Teaspoon Dry Mustard

Directions:

1. In a medium bowl, mix together all ingredients (except chicken). 
2. Place chicken in a large freezer bag or 9x13 marinading container.
3. Pour marinade over chicken and place in the fridge. I let it sit for 4-1/2 hours.
4. Cook over a medium temp grill until the juices run clear.

My kids normally HAVE to have something to dip their chicken in. Both agreed that this recipe was good without any dip. It came out very tender and incredibly juicy. If it weren't for the kids, there probably would have been red pepper flakes and Habanero sauce in the mix. Maybe next time. Enjoy.