Rice Pudding

We had a sibling luncheon for Connie before they leave for her appointment at the Huntsman Cancer Center.  I have never had much luck making rice pudding.  But it is Connie's favorite.  So I decided to try to make it in the Instant Pot.  I combined several recipes and this is what I did.  Everyone loved it....especially Connie.  I think the trick to this is to use cooked rice that has been chilled.  I discovered that on accident!!

Instant Pot Rice Pudding
1/4 c. butter
2 c. cooked rice, chilled
4 c. milk
2 c. water
1 c. sugar
1 t. vanilla (double if not using almond extract)
1 t. almond extract (optional)
1 t. cinnamon
1/2 t. nutmeg (optional)
3 eggs
1/2 c. evaporated milk

Melt butter in instant pot on Saute.
Stir in rice, until coated in butter.
Add:  milk, water, sugar, vanilla, almond extract & cinnamon.  Stir well.
Place lid on and close steam valve.
Set on high pressure for 14 minutes.  Allow steam to release naturally.  Remove lid (it will not look done, but it is).
Whisk together eggs and evaporated milk in a bowl.  Add a few spoonfuls of the rice pudding to this mixture and stir well.  Then add to the egg mixture into the rice mixture.
Turn to Saute and bring mixture to a boil and boil for 1 to 2 minutes, stirring when it starts to boil to prevent sticking.  It will start to thicken.  Serve warm or chilled.  Sprinkle with additional cinnamon or nutmeg.
Makes 12 to 14 servings.

Mexican Hot Chocolate

Using the chocolate we bought on our Panama Canal Trip.

Mexican Hot Chocolate
12 c. milk
8 chocolate discs
5 to 6 c. sugar

Savory Popcorn

As good as potato chips but healthier!!

Salt & Vinegar Popcorn

1/2 c. popcorn popped in 2 T. canola oil.

Sprinkle with:

1-2 t. sea salt 

1-2 T. powdered distilled vinegar

Dilly Garlic & Cheese Popcorn
1/2 c. unpopped popcorn, air popped
2 T. butter, melted
1/4 c. parmesan cheese
1 t. dried dill weed
1 t.  garlic salt
Pop popcorn and drizzle with butter.  Mix together the dry ingredients and sprinkle over popcorn. 

Reese's Cookie Pie

Reese's Cookie Pie
1 package peanut butter cookie dough or make your own recipe**
1/2 cup white or chocolate chips
12 Reese’s Peanut Butter Cups
2 c. mini marshmallows
Hot fudge sauce
Spray a deep pie pan. Press 2/3 of the dough all over the bottom and sides of the pie plate. Bake at 350 for 8 minutes until dough starts to set up, but is still doughy.
Layer chocolate chips evenly over the bottom, then a layer of peanut butter cups and then a layer of marshmallows over the top. Press remaining dough into a circle and carefully place on the top of the pie to cover up all the layers. Bake for an additional 15 to 20 minutes or until golden brown. The insides will be gooey coming out. Cool.  Cut.  Drizzle with hot fudge sauce.  Serve.

** Page 176 of Atkinson Family Cookbook - Peanut Butter Cup Cookies Recipe