Sock Snowman

FB Source: Attitude 4 Fitness/Paige Sterner

Supplies Needed:
A pair of old socks (crew length, or longer)

rice, 

rubber bands, 

map pins with heads, 

buttons, 

any left over fabric if you want for a scarf.

Directions:

1. Assemble your supplies.
2. First, cut off the top of the sock (sock) from the foot (foot).
3. Turn the sock inside out and attach a rubber band tightly to the top of the sock.
4. Then turn the sock right-side out again. 
5. Fill the sock with rice. Make sure to pack it down as you go so the sock gets a nice round base. 
6. Rubber band the top of the sock closed and put another rubber band 3/4 of the way to the top for the head of your snowman. 
7. Now, decorate! Tie a scarf around your snowman's neck and add eyes, nose, and buttons. Use the leftover foot to fashion a stocking cap. Or you could use colored argyle socks to create hats and sweaters for your snowman. You can either sew or glue on your buttons, and add embellishments - twine, bows, ribbons, etc - as needed. 

This is such a quick and easy craft - 10 minutes tops - that it would be simple to create a whole family of snowmen for your mantle! How cute are these to make with the little ones?!!!!!!!!!!!

Crispy Southwest Chicken Wraps

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
1 cup cooked rice, warm or at room temperature 
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Directions:

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. 
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
3. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. 
4. Spray seam-side of the wrap lightly with cooking spray.
5. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. 
6. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. 
7. Transfer to a plate and repeat with remaining wraps. Serve warm.

Yield: 6 wraps

Alma Kerby's Quick & Easy Chinese Fried Rice

Alma Ontiveros Kerby

Ingredients:
4 cups cooked, day-old, *white rice
(must be at least one day old so it isn't too sticky)
1 tsp peanut or sesame seed oil (for flavor)
1/3 c. soy sauce
4 slices deli ham (I like honey ham), chopped
2 to 3 cups of frozen veggie mix
(the kind with the peas, corn, carrots, & green beans or you can always use fresh veggies. I like celery, onion, pea pods, green peppers, carrots.)
2 eggs, whisked
1/4 c. chopped onion
1-2 TB cooking oil

Directions:

1. On high heat, preheat cooking oil and saute onion until lightly fried. Add ham and frozen veggies, mix well. Saute until cooked (I like the edges lightly browned.)
2. Push everything to one side of the pan, making room to fry the eggs. Add a tad more cooking oil and scramble the eggs in the empty side of the pan.
3. Once the eggs are cooked, mix them with the veggies then add the rice. Add soy sauce and blend thoroughly.
4. Add peanut or sesame seed oil and continue cooking while turning and mixing well. Add more cooking oil if rice begins to stick to pan.

*To make white rice: 2 cups rice, 4 cups water, 2 TB butter. Put all ingredients in pot and set heat to medium/medium-high and bring to a light boil. Reduce heat to low (a 3 on a scale of 1-10) and simmer for 20 minutes, covered and undisturbed. Immediately remove pot from heat and leave covered and undisturbed for another 15-20 minutes.

Prevent Weevils in Grains and Flour

Homesteading / Survivalism

Better Than Takeout Fried Rice

Tina Arnold

I have made this recipe a couple of times & it EASY & AMAZING!!!

BETTER-THAN-TAKEOUT-FRIED-RICE

Serves: 5-6
Ingredients
•4 cups rice, prepared (white or brown) refrigerated & day old is best
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce


Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

Amazing Heel Repair

Teresa Price

*** Amazing!!! ***

Grind a handful of rice until u get a fine but coarse flour. Add a few spoons of raw honey to the mixture along with enough apple cider vinegar to obtain a thick paste. If the cracks are very deep, add a spoon of olive oil. Soak feet for 20 minutes & gently massage with this paste.

Fried Rice

Karen Miracle Shown

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion

Hamburger Stew

John Hammer

HAMBURGER STEW

Ingredients
2 pounds ground beef
2 medium yellow onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper

Directions
Cook beef and onions over medium heat; drain. Add tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened.

Note: Serve with buttered cornbread.

Baked Cheddar-Broccoli Rice Cups

Source: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups/

Ingredients:
1 10 – ounce thawed broccoli
1 cup chicken stock
1 cup white rice
1/4 cup Ranch Dressing
2 eggs, lightly beaten
3/4 cup grated cheese (any of your favourite kind)
1/2 tsp salt and pepper – to taste

Directions:

1. Boil rice.
2. Move cooked rice to a bowl to cool for a minute.
3. Throw in all the ingredients, but only use 1/2 of the cheese.
4. Grease an 8 cup muffin tray and make balls accordingly, thereafter sprinkling the rest of cheese on top.
5. Put in the oven for 25 minutes and bake at 350 degrees – until golden and crisp.

Originally sourced from: James R. Davis Sr.

Slow Cooker Beef and Broccoli

Carrie Luscombe

CROCKPOT BEEF AND BROCCOLI

Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consomme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Old Fashioned Rice Pudding

Bob RogersHillbilly Recipes

OLD FASHIONED RICE PUDDING
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Slow Cooker Orange Chicken

Carl Barbaro

Crockpot Orange Chicken

Ingredients:
2 large carrots, peeled and sliced about 1/2-inch thick
2 large red or green bell peppers, cut into 1/2-inch chunks
3 cloves garlic, finely minced
4 boneless skinless chicken breasts
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
8 ounces orange juice concentrate
2 cups Mandarin orange segments or fresh orange segments
2 Green onions, chopped
hot cooked rice
Directions:
Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.