I haven't made this yet, but it sounds good. Creamy Rice Pudding PREP TIME 25 Min COOK TIME 20 Min Original recipe yield: 4 servings INGREDIENTS 3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt 1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract DIRECTIONS In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another 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. Tortellini Salad recipe 1 (14 ounce) package frozen cheese tortellini 1 cup chopped raw vegetables 1/2 cup Italian salad dressing Thaw tortellini according to package directions. Add remaining ingredients; toss gently. Source of Recipe Taste of Home - M. Dennis; Clarks Hill, IN Southwestern Rice -- e-w Serves: 8 1 medium green pepper, diced 1 medium onion, chopped 2 garlic cloves, minced 1 T. olive - or - canola oil 1 14-1/2-oz. can reduced-sodium chicken broth 1 c. uncooked long grain rice 1/2 tsp. ground cumin 1/8 tsp. ground turmeric 1 15-oz. can black beans, rinsed and drained ** 1 10-oz. can diced tomatoes and green chilies, undrained 1 10-oz. pkg. frozen corn, thawed In a large nonstick skillet, sauté the green pepper, onion and garlic in oil for 3 minutes. Stir in the next 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until the rice is tender. Add beans, tomatoes and corn; heat through. To make a main dish out of this just add cooked chicken.

I'm going to post a recipe that Cherryfizz shared a little while ago. I made it for dinner recently using chicken breasts and we loved it! Thanks, Anne. Tangy Lime Chicken 8 chicken thighs - boneless, skinless 2 lemons juiced 2 limes juiced (I often use the zest) 1 garlic clove minced or pressed 1/4 tsp dried thyme 1/8 tsp dried oregano 1/8 tsp pepper 1/3 cup white wine or chicken broth 1 tbsp butter or margarine In large bowl or plastic ziploc mix together the juices, garlic, thyme, pepper, oregano and wine. Add chicken and refrigerate for 30 minutes. Remove chicken from marinade and arrange in large baking pan in a single layer then pour marinade over chicken pieces. Dot with butter and bake at 425F for 40 minutes basting every 10 minutes with pan juices. To serve arrange chicken pieces on platter and spoon pan juices over top, garnish with lemon and lime twist Serves 4

I haven't had that Ground Beef casserole in a really long time. It is also good with sweet Italian sausage. Yum! My breakfast casserole: 1 pound breakfast sausage (like Jimmy Dean and I sometimes use 2 pounds) 1/2 red, orange or yellow bell pepper, diced (or all 3 if you like them) 1 small onion, diced 1 package sliced fresh mushrooms minced garlic to taste 8 ounces cheddar cheese, grated (or other cheeses that you like...we like a lot of cheese, so I add a lot) olive or vegetable oil small package hash browns 6-8 eggs, beaten 3 tablespoons flour 3 cups (+/-) milk, cream and/or half and half Brown the sausage, pepper, onion and mushrooms in about a tablespoon of the oil, until the sausage is cooked thru. You can add the garlic at the beginning or toward the end. If you add in the beginning, your garlic flavor will be mild. At the end, stronger. Place the hash browns in a greased casserole dish. Put a layer of 2/3's of the meat mixture. Top with the cheddar cheese. Top with the beaten eggs. (You can add some of the milk at this point if you have added a lot of cheese, so it will be a little creamier.) Bake for 35 to 40 minutes at 350, until the eggs are set. Add the flour to the remaining meat mixture and cook for several minutes, until the flour has browned nicely. Slowly add the milk (or cream and/or half and half) stirring constantly. Bring to a boil and cook until thickened. Tada! Gravy to be poured on top of casserole for those that like it that way. LOL I don't normally measure when I cook, so I didn't give quantities for items like salt (which I don't use), pepper, paprika, cumin or any other spices that I may add. I just look at my spices and put in what I think would be good. Anything can be added to this that you like. I season as I cook and then I layer seasonings as I put it in the casserole. This will serve about 8? Depends on how much your guys eat. LOL

I saw that recipe from All Recipes, it sounds good, but I too would like to find out if anyone has made it. The one I make now is a hit with the family. It's from Quick Cooking, Little Cheddar Loaves, and my family likes it a lot. BUT they call it "Meat Wads"! Meat Wads Loaf: 1 egg 1 cup shredded cheddar cheese 1/2 cup oatmeal 1/2 cup chopped onion 1 tsp salt Pepper to taste 1 lb. ground beef Sauce: 2/3 cup catsup 1/2 cup brown sugar 1 1/2 tsp dry mustard In bowl beat egg and milk, stir in cheese, oats, onion, salt and pepper. Add beef and mix well. Shape into 8 mini loaves. Place in lightly greased 9x13 pan. Combine catsup, brown sugar and dry mustard, spoon over loaves. Bake uncovered at 350° for 45 minutes. My DH prefers a large loaf so he can have sandwiches the next day, so I just make it into a large loaf and bake a bit longer. Also, I use part turkey or pork for some of the beef.