Credit to allrecipes.com

2 large eggs
2/3 cup milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3 slices of stale bread, crumbled
1 and 1/2 pounds of ground beef
1 onion, chopped
1 cup shredded cheddar cheese
1/2 cup shredded carrot
1/4 cup brown sugar
1/4 cup ketchup
1 Tablespoon prepared yellow mustard

1. Preheat oven to 350 degrees F (175 degrees C).

2. Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over the meat mixture.

3. Bake in the preheated oven until no longer pink in the center, 60 to 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

4. Serve warm with a side of potatoes and seasonal vegetable for a filling and well-balanced meal.

3 Tablespoons butter, divided
3 Tablespoons extra virgin olive oil, divided
2 cups medium diced red bell pepper
1 and 1/2 cups medium diced green bell pepper
1 and 1/2 cups medium diced yellow onion
2 pounds all purpose potatoes, peeled & cut into 1/2” pieces
1 Tablespoon fresh garlic, minced
1 teaspoon Kosher salt
1 and 1/2 teaspoon freshly ground black pepper
*Avoid Russet potatoes

1. In a large skillet or saute pan, heat 2 Tablespoons of butter and 2 Tablespoons of olive oil over medium high heat.

2. Add both peppers and onion, and cook 10 minutes, stirring every few minutes.

3. Add potatoes, garlic, salt and pepper, and cover. Lower heat to medium and cook 10 more minutes, stirring occasionally. Test potato doneness and cook longer if not fully cooked.

4. Remove lid, add remaining butter and oil and raise heat to high.

5. Cook for about 2 minutes until the mixture is crisp.

6. Add more salt and pepper to season if desired. Serve immediately.

6 cups milk (full fat, low fat or skim)
1 cup medium grain rice
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 tsp. fresh lime zest (optional)
1/4 cup raisins or sultanas (optional)
1/2 cup condensed milk (optional)
2 Tablespoons butter (optional)

1. Combine the milk, rice, sugar, sinnamon, vanilla and raisins or sultanas in a large saucepan. Bring to a boil over medium-high heat, stirring occasionally.

2. Reduce heat to low anc ook, stirring occasionally while scraping the base and sides of the saucepan with a wooden spoon, until thick and creamy (about 15-20 minutes).

3. Once rice is soft and cooked through, mix in the condensed milk and butter. Add 1/4 cup extra milk ONLY if needed to achieve your desired consistency.

4. Pour the rice among serving bowls; sprinkle with extra cinnamon or a cinnamon-sugar blend, lime zest and extra raisins/sultanas.

Rice Pudding FAQs

Can this be made in advance? Rice pudding is really best served warm or cooled the day it’s made, but it can absolutely be made up to 1 day in advance. Serve chilled or warm the pudding gently on the stovetop or in the microwave. You may need to add more milk to loosen the pudding as it will have likely absorbed all available liquid.

How should rice pudding be stored? The pudding should be colled completely and then stored in an airtight container in the fridge for up to 2 days.

Can rice pudding be frozen? Yes, it can, for up to 3 monts, but you might notice a change in texture. Let it defrost in the refrigerator overnight before serving.