Coconut Cream Rice Pudding

3 cups cooked brown rice
1 1/2 cups refrigerated coconut milk
14 oz canned coconut milk
2/3 cup sucanat
2 tbsp butter
1/2 cup raisins
1 tsp cinnamon, divided
3/4 cup unsweetened coconut

Combine cooked rice, coconut milks, sugar and butter in a large, heavy-bottomed saucepan.  Add raisins.  Simmer for 20 minutes, stirring every few minutes.  It should still be soupy.  Remove from heat.  Mix 1/2 teaspoon of cinnamon into rice mixture.

Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden.  Remove from heat.

Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut.  Serve warm or chilled.

Stuffed Red Peppers

4 large sweet red peppers
1 lb ground beef
1 cup onion, chopped
3 cups cooked brown rice
2 tbsp dried parsley flakes
1 1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground allspice
2 - 8 oz cans tomato sauce
1/2 cup chicken broth
1 tbsp + 1 tsp balsamic vinegar
1 tbsp dried basil
1/2 cup grated Parmesan cheese, divided

Cut tops off peppers; remove seeds. Cut peppers in half length-wise.

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Remove from the heat and stir in rice, parsley, salt, cayenne and allspice.  In a small saucepan, bring tomato sauce and broth to a boil.  Stir in the vinegar, basil and 1/4 cup Parmesan cheese.  Stir 1/2 the sauce into rice mixture.  Spoon into peppers.  Place in a foil-lined baking pan.

Cover with foil and bake at 350º for 30 minutes.  Sprinkle with remaining Parmesan cheese.  Uncover and bake for additional 5-10 minutes or until peppers are tender.  Serve with remaining sauce.

Chili Cornbread Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

2 Jiffy Corn Muffin Mixes
1 can your favorite chili

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Spoon 1 tablespoon chili on top of the muffin batter.

Bake at 400º for 15 minutes.

Corndog Muffins

I have a bunch of Jiffy Corn Muffin Mixes, so I've just been using them.  But I'm on the lookout for a "from scratch" recipes for corn muffins.  These are really good!  They come together really fast and are wonderful to freeze and save for a quick, healthy meal!

1 Jiffy Corn Muffin Mix
5-6 beef hotdogs (I like Hebrew National)

Make mixes according to directions.  Spoon about 2 tablespoons of mix into greased muffin tins.

Cut hotdogs into thirds.  Press hotdogs into muffin batter.

Bake at 400º for 15 minutes.