Rice Pudding

rice-pudding-2
Rice pudding is always a favorite.

 

  • ½ cup uncooked rice
  • 3 cups milk
  • ½ cup raisins
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon butter
  • 1 (6 oz.) package instant vanilla pudding

In a saucepan, bring 1 cup of milk to a boil. Stir in rice, raisins, and butter. Cover and cook until milk is absorbed. Combine pudding and 2 cups of milk along with cinnamon and nutmeg; stir until mixture thickens. Add to rice and raisin mixture. Spoon into serving bowls and sprinkle with cinnamon. Serve warm or chilled.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready For New Year’s

spinach-dip
Hollow out a round pumpernickel bread for a bread bowl to serve your dip.

 

Easy Dip For Your New Year’s Party

 Spinach Dip

Ingredients:

  • 1 package thawed, chopped frozen spinach (well drained)
  • 1 cup sour cream
  • 1 can chopped water chestnuts
  • 1 cup mayonnaise
  • 1 package dry vegetable soup mix
  • 3 green onions, chopped

Mix all ingredients, cover and set in refrigerator overnight. Serve with cut up pieces of pumpernickel bread or chips for dipping.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

http://www.thasc.com

Count Down To Christmas

cookie-dough-bears1
This recipe is great to make with little helpers.

Cookie Dough Bears

Ingredients:

  • 1 package (about 16 ounces) refrigerated sugar cookie dough
  • 1 cup uncooked quick oats
  • Mini semisweet chocolate chips

Method:

Let dough stand at room temperature 15 minutes. Combine dough and oats in medium bowl; beat with electric mixer at medium speed until blended. Cover and freeze 15 minutes.

Preheat oven to 350 degrees F. Lightly coat cookie sheets with nonstick cooking spray. For each bear, shape 1 (1 inch) ball for body and 1 (3/4 inch) ball for head. Place body and head together on cookie sheets; flatten slightly. Form 7 small balls for arms, legs, ears and nose; arrange on bear body and head. Place 2 chocolate chips on each head for eyes. Place 1 chocolate chip on each body for belly button.

Bake 12 to 14 minutes or until edges are lightly browned. Cool on sheet 2 minutes. Remove to wire racks; cool completely.

Makes about 9 cookies.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.   www.thasc.com

 

Fun Food For Halloween

witches-hats
Fun and easy to make.

Witches Hats

1 package of Keebler Elf Striped Cookies
1 package of Hershey’s Kisses
1 tube of orange decorators frosting

Flip over the Keebler Elf Cookie and apply a nickel sized portion of frosting. Press the Hershey’s Kiss down onto the frosting and cookie. Let harden, and enjoy.

Tested in the THASC kitchen. Photo by THASC

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

Like Us On Facebook www.facebook.com/thasc1977

 

Fun Food For Halloween

Easy Candy Corn Fudge

easy-candy-corn-fudge
Thank  you to Bonnie of Gainesville for sharing your recipe.

Ingredients:
Yellow Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey – OR 1 tsp of extract of your choice (lemon, orange, etc.)
yellow food color
Orange Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tbsp honey OR 1 tsp of extract of your choice (lemon, orange, etc.)
orange food color
White Layer
12 oz white chocolate chips
¼ cup heavy whipping cream
1 tsp vanilla extract (clear is best!) OR 1 tsp of extract of your choice (lemon, orange, etc.)

 

Method:
Line a 9×5 loaf pan with foil. Make sure to leave foil hanging over two sides of the pan for easy removal. If you are using non-stick foil – you’re done. If not, lightly spray the foil with cooking spray.
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly into the prepared pan and chill for at least 30 minutes.
Orange Layer
Combine white chips, heavy whipping cream, and honey in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Add the food color and stir until color is uniform. You may need to add more food color to achieve your desired shade.
Spread the mixture evenly onto the chilled yellow layer and chill for at least 30 minutes.
White Layer
Combine white chips and heavy whipping cream in a medium-size microwave safe bowl.
Microwave for 30 seconds on high heat. Stir. Repeat and stir until chips are melted and smooth.
Stir in the vanilla extract.
Spread the mixture evenly onto the chilled orange layer and chill for at least 2 hours.
Remove the fudge from the pan using the foil as handles. Cut fudge into slices and then into wedges or triangles so that they resemble candy corn.

Store leftovers in an airtight container for up to 1 week.

Tested in the THASC kitchen. Photo by THASC.

Like Us On Facebook. www.facebook.com/thasc1977

THASC is a unique small American business producing cards and other promotional products.
www.thasc.com