Baking with Betty

By Betty Heald | Jan 31, 2014

This weeks column is dedicated to plow men and women. What would we do without them?

 

Chicken with Brown or Wild Rice

1 1/2 cups uncooked brown rice or wild rice

1 envelope dry onion soup mix

1 can of cream of mushroom soup

1 can of chicken soup

3 1/2 cups water

8 to 10 pieces of chicken

Spray inside of slow cooker with cooking spray. Place rice, soup mix, and soups in slow cooker and mix thoroughly. Pour water on top. Add chicken pieces. Cover and cook on high 3 to 4 hours or on low for 6 to 8 hours or until chicken and rice is tender but not dry.

 

Sour Cream Fudge

1 12-ounce bag of chocolate morsels

1 cup butter (do not use margarine)

1/2 cup sour cream

4 cups powdered sugar

1 teaspoon vanilla

2 cups chopped nuts

Butter a 9-inch cake pan. In a microwavable bowl, melt chocolate morsels and butter in microwave, checking and stirring in 20 second increments. Add sour cream, powered sugar and vanilla. Beat with an electric mixer. Stir in nuts. Pour into pan. Cover and chill at least 2 hours or until firm.

 

Florentine Roll-ups

1 16-ounce package of lasagna noodles

4 cups ricotta cheese or cottage cheese

2 cups shredded cheddar cheese

1 cup cleaned, well drained, and chopped fresh spinach

1/2 cup chopped green onions

1 egg, beaten

1/4 teaspoon pepper

1/4 teaspoon salt

3 cups of your favorite spaghetti sauce

grated Parmesan cheese

Spray a 9-by-13-inch baking pan with cooking spray. Cook lasagna noodles according to package directions. Drain. Lay flat on wax paper to cool. In a large mixing bowl, stir together ricotta or cottage cheese, cheddar cheese, spinach, green onions, egg, pepper and salt. Spread 1/3 cup mixture on each lasagna noodle. Roll up. Secure with toothpick if needed to keep from unrolling. Spread 2/3 cup spaghetti sauce in to bottom of baking pan. Place rolls seam-side down in pan. Top with remaining sauce. Sprinkle with Parmesan cheese, Cover and bake at 350 degrees for 45 minutes.


Slow-cooker Rice Pudding

2 1/2 cups cooked rice

1 12 ounce can evaporated milk

1/2 cup sugar

2 eggs, beaten

1 teaspoon vanilla

1/2 cup raisins (optional)

Spray inside of slow cooker with cooking spray. Mix all ingredients together in slow cooker. Cover and cook on high 2 hours or on low for 4 hours. Stir after first hour. If nearly done, check again after 30 minutes and adjust cooking time accordingly. Serve warm or cold.

 

Dark Chocolate Orange Mousse

1 1/2 cups whipping cream

1/2 cup dark chocolate-flavored frosting

1/4 cup orange marmalade

1/2 cup sliced almonds

2 tablespoons powdered sugar

1 teaspoon grated orange peel, if desired

In a large bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Add frosting and marmalade, beat until well blended. Fold in almonds. Spoon mixture into four small dessert dishes. In small bowl, beat remaining 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed until soft peaks form. Spoon over each serving of mousse, sprinkle with orange peel. Store in refrigerator.

 

Our thought for the week: "Kindness is like a boomerang, because it always comes flying back to you."

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