Tag Archives: Sugar

Cherry Vanilla Rice Pudding (Vegan)

Picture form Glue and Glitter

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Cherry Vanilla Rice Pudding

Becky @ Glue & Glitter

Ingredients

  • 1 1/2 cups cooked white rice (I used jasmine rice.)
  • 5 cups soy or almond milk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup aquafaba from a can of chickpeas or white beans (See note on Glue & Glitter.)
  • 1/4 cup sugar
  • 1 cup frozen, pitted cherries

Instructions

Becky from Glue & Glitter would like readers to visit her website for the instructions.

Please see source website for additional pictures and detailed instructions – Glue & Glitter

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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Sour Cream and Onion Roasted Black Eyed Peas @ Slim Pickin’s Kitchen

Photo by Slim Pickin’s Kitchen

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Sour Cream and Onion Roasted Black Eyed Peas

Amber @ Slim Pickin’s Kitchen

Ingredients

For the Roasted Black Eyed Peas:
  • 3 cups (2 cans) low sodium black eyed peas, drained and rinsed
  • 1-2 tbsp olive oil
  • salt & pepper to taste
For the Sour Cream and Onion Powder:
  • 2 tbsp powdered buttermilk
  • 1 tbsp dried chives or 1 tsp onion powder
  • 1 tsp dried parsley
  • ½ tbsp garlic powder
  • ½ tsp sugar of choice

Instructions

  1. Preheat oven to 425 degrees (F) and line a baking sheet with parchment paper. Add all of the ingredients for the sour cream and onion powder to a spice grinder and grind into a fine powder, if you don’t have one, just toss them all together in a small bowl and stir very well. Set aside.
  2. Spread black eyed peas on paper towels and gently pat until they are very, very dry.
  3. Add the peas, olive oil, and salt and pepper to the baking sheet and toss to coat.
  4. Bake for 10 mins, remove from oven, toss again, then return to the oven to bake for another 10 minutes. Remove from the oven again, toss again, then bake for another 10 minutes.
  5. Check the black eyed peas for desired crispiness. If they aren’t crunchy enough, bake for another 5-8 minutes or until crispy.
  6. Remove from oven and immediately dust with several heavy sprinkles of the sour cream and onion powder. Toss to coat.

Please see source website for additional pictures and detailed instructions – Slim Pickin’s Kitchen

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*

Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

Y – Year of Slow Cooking | Slow Cooker Rice Pudding

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Slow Cooker Rice Pudding

Stephanie @ Year of Slow Cooking

Ingredients

(Ingredients modified to include Aldi brand name)

8 cups Friendly Farms milk
1 cup Rice Bowl white rice
1 cup Baker’s Corner sugar
1/4 cup Friendly Farms heavy cream or Friendly Farms half and half
3 Goldhen eggs
2 teaspoons Stonemill Essentials vanilla
1/2 teaspoon Stonemill Essentials cinnamon
1/4 teaspoon Stonemill Essentials salt

Instructions

I (Stephanie @ Year of Slow Cooking)  used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender—I did low for 3 hours, then high for another 2.

When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called “tempering your eggs”—you have to do this step, or your eggs will scramble on you when you add them to the crock.

Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled—-it’s completely up to you

Please see source website for pictures and detailed instructions – Year of Slow Cooking

Costs = $ 2.02

Y - Cost

*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.