Rice Pudding

To start off Retro Week, I decided to make Rice Pudding. I must confess that I am not a big fan. Or at least wasn’t. I tried making this recipe a few weeks ago and it just disappeared in my house. Everyone, including me, loved it. I made it as a treat for my husband as I knew that he loved it. I think the kids loved it more then him! This is definitely a decadent treat. Some rice, milk, cream, sugar and raisins combine for a creamy sweet treat. This was so good I would serve it to company. Its a very easy recipe; just give yourself sometime to make it, you need to keep stirring, stirring, stirring!



Rice Pudding(adapted from America’s Best Kitchen)

1 cup long grain rice
2 1/2 cups whole milk
2 1/2 cups half and half
1/2 cup + 1 tblsp sugar
2 tsp vanilla
1/2 cup raisins
1 tsp cinnamon

In large pot, bring 2 cups water to a boil, add rice, cover and simmer on low for 15 minutes(until water is mostly absorbed). Add milk, half and half, and sugar. Continue cooking on low to medium heat, stirring frequently until pudding thickens and spoon just stands up in pot. (This took about 25 minutes). When thickened, stir in vanilla and raisins. Remove from heat and transfer to glass bowl. Lay plastic wrap directly on top of pudding and refrigerate. Serve at room temperature or chilled. (Or be completely over the top and add whipped cream!) Enjoy!

It's Retro Week!

Ok, maybe not this! :) If you are too young to remember Swanson TV Dinners, what a shame! In my house they were very rare, usually when my parents were going out to dinner and didn’t have the energy to make us dinner. But for whatever reason, we thought they were great!

Cooking to Save has been an interesting experiment. The main idea, to save money by eating home instead of eating out, is still there. But new components of it keep coming up. The latest is that I am suddenly remembering meals I used to cook and had forgotten about. Some I’ve left just the same as I remembered them. Some I am tweaking, taking into account healthier alternatives. Some of these old recipes are so delicious and easy to make. So, this week I am bringing back the old! Tonight is “make your pizza night” here but I am making a great, homey dessert that my husband is thrilled about. I made it a few weeks ago and it disappeared. I’ll share it with you later today when it is done. And tomorrow night I am working on an “oldie but goodie” that I’ll bet most of you have forgotten but will be making later this week. It’s that good! So stay tuned for a blast from the past all week! Any suggestions are welcomed!

Chocolate Chip Currant Cookies

Does everyone like Chocolate Chip Cookies? It certainly seems that way. As my awareness of what we eat has grown, I have somehow developed an aversion to buying store bought cookies. Too many unknown ingredients with too many strange names. Unfortunately for my kids, I don’t bake cookies too much either. So, you know what that means....not too many cookies in the house! Some may think that is a good thing, but with 3 teenagers, I hear a lot of complaints. And a lot of whining. It’s amazing that even a 14 year old can whine effectively! So, today I decided I would be “the world greatest mom”.(This is how I like to refer to myself! :)) But, I only had about 45 minutes in which to become this. I settled on throwing together some quick chocolate chip cookies. I like to put currants or raisins in mine. Besides being healthy, I love the extra texture and sweetness they add. And I love brown sugar so these have a good amount. They came out of the oven crispy and delicious and by the time the kids walked in the door, they were still slightly warm and gooey in the middle. Plus, I even had some to pack for lunches today. The kids were thrilled. (Although my elevated state did not last long:( ) I highly recommend you try these this weekend; just don’t eat all the dough before it goes in the oven! Wouldn’t you like to be greeted by these?


Chocolate Chip Currant Cookies(based very loosely on Toll House Cookie Recipe)

2 1/4 cup Flour
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Butter(Very, very soft)
1 cup brown sugar, lightly packed
1/2 cup white sugar
2 tsp vanilla
2 eggs
2 cups Chocolate Chips
1 Cup Currants(or Raisins)

Preheat oven to 375. In small bowl, whisk flour, baking soda and salt. In large mixing bowl with mixer set on medium high, cream butter(soft almost to the point of melting) and sugars. Add vanilla and eggs, beating each egg into mixture. Reduce speed to low and slowly add flour mixture just until fully integrated. Fold in chips and currants. Drop by large teaspoonfuls onto ungreased cookies sheet. Bake 10-12 minutes until browning. Cool on baking rack (and try not to burn your mouth when you sample!)

And the winner is....

Kimberly! You have won the great Kitchen Prep Bowls! Congratulations! Please email me your full name and address (susan@cookingtosave.com) and they will be on their way!

Last Chance to Enter and Win!

Tonight at 5pm I will randomly select a winner of the Kitchen Prep Bowls! Come on, enter to win! They’re fantastic and you will love them! Leave me a comment to enter...its not hard(see below for more ways to enter). Have a great Friday!

Mart's Mac and Cheese Returns

If you’ve been reading my blog for a while, you might remember my post “The best meal is made by my husband.” Tonight’s will be “The best meal is my husband’s recipe made by me!” Mart’s Mac and Cheese has returned! I had some ham left from last night’s pre- Easter dinner. I also knew that I would be out driving kids from 5:30 to 6:30. So, out came Mart’s recipe. The Mac and Cheese was very good; I am not sure it was as good as his(although I didn’t mention this at dinner). Doesn’t food taste so much better when somewhen else prepares it ? I decided while I was making it that 1 onion had to be too much. I was wrong; I didn’t put as much in and it did lack for a little “oomph”. The kids broke out hot sauce and proclaimed it perfect with Mac and Cheese. But, it was the perfect meal on a busy night. I left it in the oven on time bake and it was hot and bubbling when we walked in. Now, if only I had someone to do the dishes(as well as a laundress :)). Then life would be perfect! For now, I am happy with dinner on the table without a takeout box in sight.

Note:If you’d like the recipe for Mart’s Mac and Cheese(with ham) it is listed up top in the cookbook tab.

Apricot Cider Glazed Ham

Since yesterday was Easter Cookies, I decided today must be Easter Dinner!! I don’t actually do Easter Dinner as my sister handles that holiday. We usually do a brunch so I decided we would have our own little mini dinner here. On the menu: Baked Ham, Roasted Asparagus(see cookbook up top for recipe) and Popovers. I have a great ham recipe that I cut out of Parade Magazine years ago. It is from the late, great Sheila Lukins of Silver Palate fame. I’ve tweaked it over the years but it is still as delicious as ever. It was also a really nice change of pace from the usual chicken, pasta and beef. Of course, I had visions of a nice, conversational dinner. Unfortunately, everyone was cranky ! Of course, it was carbs to the rescue; Will ate 3 popovers and his mood improved immensely. Moral of the story: with kids, always have lots of carbs. You never know when you might need them.



Apricot Cider Glazed Ham (adapted from Sheila Lukins)
(serves 6-8 but this recipe easily doubles or triples)

3-4 pound ham
whole cloves
2 Tblsp Apricot Jam
1 heaping tblsp dijon mustard
1/2 cup light brown sugar
1 cup apple cider
1 cup dried apricots

Preheat oven to 350. Score ham in a diamond patter with a sharp knife. Set pan in shallow roasting pan and stud each diamond point with whole clove. In a small saucepan, melt apricot jelly, then whisk in mustard. Brush onto ham.




Pat the brown sugar all over the ham. Pour apple cider into pan with apricots. Bake for 30-40 minutes , basting frequently, until ham is glazed and brown. Place on serving platter with apricots . This ham is even great at room temperature! So Good!!