Norwegian Christmas Rice Pudding

Pudding

1 C. Rice
2 1/4 C. Boiling Water
1 tsp Salt
1 C. milk
1/3 C. Sugar
1/2 tsp. Almond extract
1/4 C. Chopped Almonds
2 C. heavy cream, whipped


Directions:
1- Bring water to a boil, add salt and then rice slowly so water keeps boiling. Cover with lid, turn to simmer and allow rice to cook 30 min. or just until tender. Add enough milk to fill in rice and be level with top, cover and continue to simmer another min. or until all milk is absorbed. Stir in sugar, almond extract and nuts, chill.
2- Just before serving fold in whipped cream and serve with raspberry sauce.

Raspberry Sauce

1 pkg. Danish dessert, raspberry flavored
3 C. Water
1 pkg. Frozen raspberries

Directions:
1- Make up 1 pkg raspberry danish dessert, following direction for pie glaze but using 3 C of water. Add 1 pkg. frozen raspberries.

Sun-Dried Tomato Dip

Robyn's Recipe

1/4 C. Sun-dried tomatoes in oil. drained and chopped (8 tomatoes)
8 oz. cream cheese, room temperature
1/2 C. sour cream
1/2 C. good mayonnaise
10 dashes of Tabasco sauce
1 tsp kosher salt
3/4 tsp freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Directions:
1- Puree the tomatoes, cream cheese, sour cream, mayo, Tabasco sauce, S&P, in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

Pan Fried Onion Dip

Robyn's Recipe

2 Large yellow onions
4 Tbs. unsalted butter
1/4 C. Vegetable oil
1/4 tsp. ground cayenne pepper
1 tsp. kosher salt
1/2 tsp freshly ground black pepper
4 oz cream cheese, room temperature
1/2 c. sour cream
1/2 c. good mayonnaise

Directions:
1- Cut the onions in half, and then slice them into 1/8 inch thick half rounds (You will have about 3 cups of onions
2- Heath the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 min. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 min, or until the onions are browned and caramelized. Allow the onions to cool.
3- Place the cream cheese, sour cream, and mayo in a bowl of an electric mixture fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Pesto

3-4 Tbs. Pine nuts
2 Garlic cloves
2-3 C. Firmly packed fresh basil leaves
10-15 fresh flat leaf parsley sprigs
1/2 C. extra-virgin olive oil, plus more if needed
1/2 C. Grated parmigiano-reggiano cheese
1/4 C. grated pecorino cheese
S&P to taste

Directions:
1- In a blender or food processor, combine the pine nuts and garlic, process to chop coarsely. Adda bout half o the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms, if the sauce is too thin, add more basil or parsley, if it is too thick add more olive oil
2- Add the cheeses and season with S&P, process briefly. Pour into a glass jar or other container and to with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks, make about 1 1/2 Cups.

Cream Cheese Pound Cake and Lime Curd

Brianna's Recipe

Cream Cheese Pound Cake

2 1/3 C. self rising cake flour
2 sticks unsalted butter ( 1 cup), softened
8 oz cream cheese
2 C. sugar
2 tsp. vanilla
6 large eggs

Directions:
1- Preheat oven to 350 degrees (If convection oven preheat at 325)
2- Butter and flour a 10 in bunt pan, knocking out excess.
3- Beat together butter and cream cheese in a large bowl until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combines( mixture will appear dry and crumbly). Add eggs, 1 at a time, beat well after each addition (mixture will form a batter as eggs are added).
4- Pour batter into pan, smoothing the top. Bake in middle of oven until golden brown and tester comes out clean, about 50 min. cool cake in pan on a rack for 15 min, then invert onto a rack and cool completely.

Lime Curd

6 large egg yolks
3/4 C. sugar
1/2 C. fresh lime juice
3 Tbs. heavy cream
3/4 stick cold, unsalted butter, cut into pieces ( 6 tbs)
2 tsp. freshly grates lime zest

Directions:
1- In a heavy saucepan whisk together yolks, sugar, lime juice, cream, and butter. cook over moderately low heat, whisking constantly, 5-7 min or until mixture just reaches a boil (do not let it boil). Strain curd through a fine seieve into a bowl and stir in zest. Cool the curd, its surface covered in plastic wrap and then chill in fridge for at least 4 hours and up to 2 days.

Black Bean Sweet Potato Burritos

Andee's Recipe

3 C. Sweet Potatoes (peeled and diced
1/2 onion
* Saute in large pan in 1 Tbs. oil till tender. Add water to prevent sticking

2 C. Black beans
1 tsp. cumin
3/4 tsp. cinnamon
1/2 tsp salt
* Add and cook till heated through

8 tortillas (Flour)
1 1/2 C. Cheddar Cheese
Red Enchilada sauce

Directions:
1- Place in a 9x13 in pan
2- Spray with olive oil and cover with foil
3- Bake at 350 Degrees for 20-25 min.

*Add sour cream, lime, and cayenne to taste.

Limeade

1 can frozen limeade
1 liter ginger ale

Directions:
Mix together and add crushed ice.
Add lime slices