Hi! I'm Karen, a stay at home mom and blogger. Mostly I write about the new foods and recipes I've been making at my house. I like nutella, avocados, muddy buddies, mushrooms, tomatoes, peaches, berries, beans and rice, dark chocolate, cilantro, peanut butter, fried eggs and a million other types of foods. Most of the time, I like to make really easy and simple recipes--that's why I use my slow cooker a lot! I hope you find my posts helpful! Please comment and let me know when you make one of my recipes!

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Happy Father’s Day!

Happy belated Father’s Day to all you dads out there.  This post is a tribute to my dad.  One week while I was in the middle of my 365 days of slow cooking last year I went home to my parent’s house and stayed for a week.  During that week I made several things that I might not make for my tastebuds but because my dad was there I decided to branch out a bit.  My dad loves what I think are mediocre or even gross desserts like rice pudding and tapioca pudding.  I made him a rice pudding that even I could choke down and say, “hey that wasn’t half bad!”  He said he would give this recipe 5 stars.  I would probably give it 3 at the most.  But like I said I am not a rice pudding fan.  I believe desserts are only desserts if they have chocolate in them.

Serves 6
1 1/2 cups skim milk
1 cup hot cooked rice
3 eggs, beaten
1/2 cup sugar
1/4 cup dried cranberries
1/2 tsp almond extract
1/4 tsp salt
Combine all ingredients in large bowl. Pour mixture into greased 1 1/2 quart casserole dish (see picture above). Cover with foil. Place rack in bottom of a 6-quart slow cooker. Pour in one cup of water. Cover and cook on low for 4 to 5 hours. Remove dish from slow cooker. Let stand for 15 minutes before serving.
Recipe source: adapted from Crockpot The Original Slow Cooker

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