Leftover Rice Pudding

Oh no! I accidentally made too much rice one night after having Catherine and Aaron over for dinner. Catherine told me not to worry. She told me that her mom would always make rice pudding when she had leftover rice from dinner. We made some that night and it was delicious! Next time you have some leftover rice, give this recipe a try!

Leftover Rice

Stir for 15-20 minutes!

The Final Result!

Rice Pudding (adapted from allrecipes.com)

Ingredients

• 1 1/2 cups cooked white rice
• 2 cups milk, divided
• 1/3 cup white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup raisins (optional)
  
• 1 tablespoon butter
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Enjoy!

Tailgate Tuesday: Tailgate Turkey Chili

My husband originally found the base for this recipe as he was looking for a recipe for a chili cook-off at work. At first I was apprehensive about the hot chocolate mix but it turned out being the secret ingredient to this awesome chili. This chili is anything but bland, which also makes it great! Enjoy this chili over noodles or served with a nice corn bread muffin and you have a great hearty meal for any tailgate or just to enjoy as you are watching the game from your own home.

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Tailgate Turkey Chili (recipe adapted from Smokin' Scovilles Turkey Chili on allrecipes.com)

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 small green bell peppers, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 2 pounds lean ground turkey
• 2 tablespoons chili powder
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 (1 ounce) envelope instant hot chocolate mix
• 2 teaspoons seasoned salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (optional)
  
• 2 (14.5 ounce) cans diced tomatoes ( for more heat, get tomatoeswith green chile peppers), drained
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup cheap beer
• 1/2 cup canned whole kernel corn
• 1 tablespoon hot pepper sauce

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and jalapeno pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink.
2. Put vegetables and turkey into a slow cooker. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Cook on low for 6-8 hours or high for 2-4 hours.
   
3. Mix in the corn and hot pepper sauce about an hour before serving.
   

Tailgate Tuesday: Christmas Crunch

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Christmas crunch is a sweet and highly addictive version of the typical Chex Mix party snack. Everyone goes crazy over this treat when Matt's mom makes this at Christmas (or at least I do)! This weekend, I decided to try it on my own, and it was really easy. Here is the simple recipe for converting basic Corn Chex into a perfect caramel crunch. Add some Christmas M&M's and you will be ready for your tailgate!

Christmas Crunch
*From Jeanne Snyder

17.5 oz. box of Corn Chex or Crispix cereal
2 C. brown sugar
1 C. butter
1/2 C. white Karo syrup
1 tsp. baking soda
M&M's

-Cut paper grocery bag just above the fold so it will fit in your microwave. Dump cereal into the bag.
-In a pan mix together the brown sugar, butter, and Karo syrup. Let boil for 30 seconds. Stir in the baking soda.
-Pour hot mixture over cereal and mix gently, but well. Microwave for 1 1/2 minutes. Stir gently and repeat. Spread onto aluminum foil to cool.
-Break into pieces and add holiday M&M's. Store in Tupperware. Enjoy!

Tailgate Tuesday: Cheese-Stuffed Burgers

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Matt and I visited Wisconsin this last weekend so cheese has been on my mind. With the Lions playing the Green Bay Packers this Sunday, I have a cheesy tailgate food for you. Cheese-stuffed burgers are a twist on the basic cheeseburger. Forget the sliced cheese on top-this version results in a delicious melted cheese center!

For a tailgate, try making mini burgers with a variety of cheeses to try. With most of our grills away for the season, make these on a grill pan on the stove or broil in the oven. Have fun!

Cheese-Stuffed Burgers

3 lbs. ground beef
steak seasoning
4 oz. of cheese (colby, goat cheese, brie, blue cheese or others)
8 hamburger buns
topppings

Separate beef into 8 equal mounds. Place a piece of cheese in the center and press firmly with your hands to form a patty. Sprinkle with steak seasoning or spices of your choice. Grill for 4-6 minutes a side, or until center is lightly pink. Serve with a variety of toppings, such as lettuce, tomato, red onion, pickles, avocado, bacon, or sauteed mushrooms. Enjoy!

Tailgate Tuesday: Deviled Eggs

A great finger food for a tailgate is the old standby, deviled eggs. It is also a very thrifty appetizer or snack. I made these as an appetizer for thanksgiving and they went over very well. In my opinion some recipes taste better when they are jazzed up with different herbs and spices but deviled eggs aren't one of those foods, they are great just as The Better Homes and Gardens cookbook tells you to make them! Enjoy!

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Deviled Eggs (recipe from The Better Homes and Gardens Cookbook)

6 Hard-Cooked Eggs
1/4 cup mayonnaise
1 teaspoon prepared mustard
1 teaspoon vinegar
Paprika and/or chives for garnish (optional)

Halve hard-cooked eggs lengthwise and remove yolks. Place yolks in a bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and pepper. Stuff egg-white halves with yolk mixture. If desired, garnish with paprika or chives. Makes 12 servings.

Tailgate Tuesday: Thanksgiving Edition

With the Lions playing on Thanksgiving we thought it would only be appropriate to give you a recipe that you can serve on Thanksgiving. This is a recipe that is shared by both my family and Jennifer's in-laws. This comes from I believe my grandma but it could be farther back then that but we call it Janet's Famous Cranberry Relish because I believe it was my mother who perfected it. This will be on my Thanksgiving table this week and I hope it will be on yours too!

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

Janet's Famous Cranberry Relish

1 lb. cranberries
1 navel orange
1-2 peeled apples
2 cups sugar
1 large (or 2 small) packages of raspberry jello
3/4 cups boiling liquid (the juices from the cranberry/apple/orange mix; add water, if you don’t have enough juice to make ¾ cup)

Grind together cranberries, orange (including peel – I cut it in small pieces and try to remove all seeds) and apple in food processor. Drain juices, but keep.

In a separate bowl add two cups of sugar and jello. Mix well and then mix in the other ingredients. Refrigerate over night. (It also freezes very well.)

Tailgate Tuesday: White Chicken Chili

(note: Tailgate Tuesday posts are special features written for the SideLion Report from us gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week's tailgate party!)

We loved last week's Buffalo Chicken Dip and thought that we would continue with another spicy dish for this week. For the Dallas Cowboys game we are making a flavorful White Chicken Chili. With the weather getting colder in Detroit you will enjoy this warm meal while watching the game at home!

White Chicken Chili
1 lb. chicken, cut into bite-sized pieces
1 medium onion, diced
1 garlic clove, diced
1 1/2 C water
1 t. chicken base (or replace water with chicken stock)
1 can of white northern beans, drained (or pinto beans)
1 can of corn, drained
1 can of tomatoes (use a kind with green chilies for a kick)
1/4 C. red pepper, diced (or green or jalapeno peppers)
1 t. each of cumin, paprika, and chili powder

Cook onion and garlic in a pan with oil. Add chicken and cook until done. Add pepper and season with salt and pepper. Cook together for a few minutes and then add to a slow cooker. Add the rest of the ingredients to the slow cooker. Cook on high for 2-3 hours, or low for 4-5 hours. Serve with cheese, tortilla chips, and sour cream. Enjoy!