Chicken and Rice...

One of my favorite recipes growing up... I don't have a picture but it's really good! Chicken & Rice

1 1/4 cup of Rice
3 cans of cream of mushroom soup (10 oz)
1 or 1-1/2 cubes margarine
1/2 cup onions or 1/4 cup dried
Garlic, salt & pepper

Bake @ 250 or 275 degrees for 3 hours.

It's a great meal to throw in the over and your way out the door for church and then when you get home it's done! :)

Bourbon Chicken

Bourbon Chicken (Mel's version)

Ingredients:

2 lbs boneless chicken breasts, cut into bite size pieces

1-2 tablespoon olive oil

2 tablespoons of minced garlic

1/2 teaspoon ginger

1/4 teaspoon cayenne pepper

1/2 cup apple juice

2/3 cup light brown sugar

4 tablespoons ketchup

2 1/2 tablespoon cider vinegar

1 cup water

2/3 cup soy sauce

1/2 cup cornstarch mixed with 1/2 cup of water

Directions: Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove Chicken. Mix remaining ingredients (except cornstarch mix) in a medium size sauce pan, heating over medium heat until well mixed and dissolved. Add to chicken and add cornstarch mixture, bring to a hard boil. Reduce heat and simmer for 20 minutes. Stir half way through. Serve over hot rice and ENJOY. Serve over hot rice.

Rice Pudding

RICE PUDDING

All I do is leave the rice in the bowl that I cooked it in then add enough milk to cover the rice plus a little extra (I also added in the extra bit of coconut milk from that cake above or you can also use left over canned milk if you need to use it up as well) add in some sugar and vanilla bring it to a boil and then simmer for about 10 minutes until it thickens up a bit and it's done!!! SO good! You can add raisins also. I didn't have any though. Joe doesn't like the raisins but the kids & I do!