Slow Cooker Rice Pudding

this rice pudding is so easy. Kids could even help make it. I love how custard like it is. Raisins would also be great mixed in too. I adapted it from food.com

3/4 cup long grain rice

3 cups milk

3/4 cup sugar

1 teaspoon cinnamon

3 tablespoons butter

1/4 teaspoon salt

1. Rinse rice under cold water in a colander. 
2. Spray slow cooker with cooking spray and put rice in it followed by the milk, sugar, salt, cinnamon and butter. 
3. Cook on high for 3 hours, or until rice has absorbed the liquid. 
4. Spoon into dessert bowls and top with whipped topping and additional cinnamon or mix in raisins. Yummy. 

Sugar Cookies

This is an awesome sugar cookie I must say. I made this recipe for Family Home Evening treats. Needless to say they didn't last long. I adapted it from I am Baker

1 1/2 cups butter softened
2 cups sugar
3 eggs
4 teaspoons vanilla extract
2 teaspoons almond extract(optional)
5 cups flour
1 teaspoon salt
1 teaspoon baking powder

1. In a mixer on medium speed, beat butter and sugar until well combined.
2. Add in the 3 eggs extracts, and mix until combined.
3. In a separate bowl, sift together flour, salt, and baking powder. Slowly one cup at a time add to the butter mixture. Don't over mix or dough will be tough.
4. Put dough in a  Ziploc bag and refrigerate at least 1 hour. 
5. Preheat oven to 350 degrees. 
6. Roll dough out a lightly floured surface to about 1/4 inch thick. Cut out with a cookie cutter of your choice. 
7. Bake for 10 to 12 minutes. Let cool.
8. Frost with your favorite butter cream frosting. This recipe is my favorite. You can also color the frosting with food coloring of your choice. We chose yellow.
9. And of course what sugar cookie is complete without sprinkles. yummy. 

Fly Me to The Moon Pies

I found this recipe in a scholastic cook book I bought for my kids at their school book fair. These cookies are super yummy and so easy to make. 

Cookies
1/2 cup butter softened
1 cup sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 cup cocoa powder
1 1/2 teaspoons baking powder

Filling
1 cup butter softened
2 cup powdered sugar
1 teaspoon vanilla
2 cups marshmallow creme

1. Preheat oven to 400 degrees. Lightly grease a cookie sheet.
2. For the cookie crusts: In a large bowl, cream the butter and sugar.Add in the egg, evaporated milk, and vanilla. In another bowl, mix together the flour, salt, cocoa powder, and baking powder. Add flour mixture slowly to sugar mixture while stirring. 
3. Drop the dough onto the greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches between each one. 
4. Bake for 8 minutes. or until firm when pressed lightly with finger. Allow to cool. 
5. While the cookies are cooling, make the marshmallow filling by blending the butter powdered sugar, vanilla, and marshmallow creme. 
6. Assemble the pies by spreading 2 or more tablespoons filling on the flat side of of the cookie, then cover filling with the flat side of another cookie. Makes about 25 assembled cookies. 

Dulce de Leche Bars

I must first say Yum Yum. I tried these at my mom's and they are fantastic. You will love them too.

1 1/2 cups flour
1 1/2 cups oatmeal
1 cup brown sugar
1/4 teaspoon salt
1 cup butter softened
1-13.4 ounce can Dulce de Leche sause (found in the Mexican or Hispanic section in Walmart)
1 cup or more English toffee bits

1. For the crust mix together the flour, oatmeal, brown sugar, salt and softened butter until they are crumbly. Reserve one cup for the topping and press the rest in the bottom of a 9x13 inch cake pan. Bake at 350 degrees for 15 minutes.
2. While the crust is in the oven, soften the Dulce de Leche sauce on the stove in a small sauce pan over low heat or heat in a double broiler. 
3. Once crust is out of the oven pour sauce evenly on top.
4. Mix the toffee chips in with the reserved topping and sprinkle on top of De de Leche sauce layer. Bake for another 25 minutes. Cool and cut into 24 pieces and enjoy.

Cheeseburger Soup

This soups is so good. All my kids loved it and that's saying a lot considering what picky eaters I have. I adapted it from The recipe critic

1 pound ground beef
1 onion chopped
1 cup diced carrots
1 cup chopped celery
1 teaspoon basil
1 teaspoon parsley
4 tablespoons butter
4 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup flour
16 ounces cubed Velveeta cheese
1 1/2 cups milk
3/4 teaspoons salt
1/2 teaspoon pepper
1/4 cup sour cream

1. Brown the beef in a sauce pan. Drain the grease and set aside.
2. In the same sauce pan, add tablespoon butter, chopped onions, chopped celery, parsley and basil. Saute until tender about 5 minutes. 
3. Add broth, diced Potatoes and beef and bring to a boil. Reduce heat cover and simmer for 10-15 minutes or until tender.
4. In a small skillet melt 3 tablespoons butter and whisk in the flour. Add ti the soup and bring to a boil. cook and stir 2 minutes. Reduce heat to low.
5. Stir in the cubed Velveeta cheese, milk, salt, and pepper, Cook and stir until cheese melts. Remove from heat and blend in sour cream.