Old Fashioned Rice Pudding

 original recipe found here

• 1 large egg
• 1/4 cup white or light brown sugar
• 1 tsp vanilla extract
• 1/8 tsp ground cinnamon
• 2 cups whole milk
• 1/2 cup heavy whipping cream
• 1/3 cup short grain white rice (I used arborio)
• Pinch of salt
• 
  
• 1) Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.
• 2)  Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.
• 3) Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.
• 4) Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.
• 5) Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.
• 6) Remove from heat and serve warm.

Cherry Crumb Bars

 original recipe here

• 1 cup unsalted butter melted, cooled to room temperature
• ▢ 1 cup granulated sugar
• ▢ 3 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 4 cups fresh cherries, pitted, each sliced in half
• ▢ 2 TBSP cornstarch
• ▢ 2 TBSP lemon juice
• ▢ 2 tsp granulated sugar

1) Preheat oven to 375°

2) Spray 9x13" greased pan

3) In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.

        4 cups fresh cherries, 

        2 Tablespoon cornstarch

        2 Tablespoon lemon juice

4) In a large mixing bowl, stir together melted butter and sugar. 

        1 cup butter, melted

        1 cup granulated sugar

5) Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.

        3 cup all-purpose flour

        1 tsp baking soda, 

        1 tsp baking powder

        1/2 tsp salt

6) Reserve 1 1/2 cups of crumb mixture.

7) Press remaining crumb mixture into the bottom of prepared pan. Spread cherry filling over the crust, then sprinkle remaining crumb mixture over cherries. Then, sprinkle 2 tsp of granulated sugar over top. 

8) Bake bars for 25-30 minutes OR until the top is golden.

Cinnamon Bread

 original recipe found here

FOR THE BREAD:

• ▢ 5 1/2 to 6 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 2 packets Fleischmann’s® RapidRise® Yeast 4 1/2 teaspoons
• ▢ 2 teaspoons salt
• ▢ 1 1/2 cups water
• ▢ 1/2 cup milk
• ▢ 2 tablespoons butter

FOR THE FILLING:

• ▢ 1 tablespoon butter melted
• ▢ 1/2 cup granulated sugar
• ▢ 1 tablespoon cinnamon

Instructions

• Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir 
  until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave 
  on HIGH for 45 seconds until very warm, but not hot to the touch. Add to flour 
  mixture.
• Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour 
  so that the dough will form into a ball (I ended up using 5 cup of flour total). Knead in stand mixer for 5 minutes. Put in greased bowl and cover with towel for 10 minutes.
• Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle 
  using a rolling pin. Brush each piece with melted butter. Stir together the cinnamon 
  and sugar for the filling and sprinkle on each rectangle.
• Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed 
  with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in 
  size, about 45 minutes.
• Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove 
  from pans by running a knife around the edges and invert onto wire rack.

 

• 
  

Panera's Broccoli Cheddar Soup

 original recipe found here

• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock or broth
• 1/2 lb broccoli, chopped
• 1 cup carrot, grated
• 8 ounces grated sharp cheddar cheese
• salt and pepper to taste

INSTRUCTIONS

1. Melt the 1/4 cup butter. Sprinkle the flour over the melted butter. Cook and stir over medium heat for 1-2 minutes.
2. Whisk in the half & half and chicken stock.
3. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the broccoli and carrots are tender.
4. Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy.

Homemade Biscuits

original recipe found here

2 cups all-purpose flour

1 TBSP baking powder

1 TBSP granulated sugar

1 tsp salt

6 TBSP salted butter

3/4 cup of whole milk, buttermilk, or 2% milk

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425°F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
• Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
• Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
• Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
• Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 ¾" round biscuit cutter with flour. 
• Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
• Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet. 
• Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
• Bake on 425°F for 12 minutes or until tops are beginning to just turn lightly golden brown.
• If desired, brush with melted salted butter immediately after removing from oven. Serve warm and enjoy.

Low FODMAP Red Enchilada Sauce

 original recipe found here

• 1/4 cup Garlic-Infused Oil
• 1/4 cup all-purpose flour
• ½ to 2 teaspoons chilli powder
• 2 cups Low FODMAP Chicken Stock (I use Better Than Bouillon roasted chicken)
• 14.5-ounce can diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt

Heat the oil in a medium sized pot over medium heat until hot, then whisk in flour and cook, stirring often, for 2 minutes. Whisk in chili powder and cook for 15 to 30 seconds. Slowly whisk in stock or broth, then tomatoes, cumin, oregano and salt until combined. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Use immersion blender for a smoother sauce.

**This makes about 3 cups of sauce

Potato, Corn & Carrot Chowder

 original recipes found here

3 lbs potatoes, diced
1 16-ounce package frozen corn

1 16-ounce package frozen carrots
6 tablespoons all-purpose flour

12 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
2 tablespoons salted butter
1/2  cup heavy cream

1-2 cups shredded cheddar cheese

--Place veggies in the bottom of the slow cooker. Sprinkle flour over top, and then stir to coat veggies with flour. 

--Cover and cook on low for 7-8 hours. Stir in butter and heavy cream. Stir in cheese if desired.

--Optional toppings: bacon, sour cream, cheese