Minty Grasshopper Pie

For St. Patricks day I decided to make this dessert.  It was a pretty good dessert but I don't didn't love it and don't think I will make it again.  Everyone else liked it ok also.

1 Ready Crust chocolate pie crust (6 oz.)
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) eagle brand sweetened condensed milk (not evaporated milk)
16 keebler fudgeshoppe grasshopper cookies, coarsely crushed
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
green food coloring

1.  With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.  Stir in food coloring.

2.  Add crushed cookies, fold in whipped topping, and pour into pie crust.  Chill at least 3 hours. 
Garnish as desired.  Serve chilled.  Refigerate leftovers.

Servings: 8

Rice Pudding

I'm shocked to see the last time I posted here!  I am going to try to do it again to motivate me to cook.  I always have a lot of rice left over when I cook it.  I always plan to use it but never do.  This time I actually did.  I remembered that at some point as a kid I had tried rice pudding and that I liked it.  So today I decided to try making it.  As I was cooking it I wasn't sure I was going to like it and thought it was going to be bland.  I did not put in the raisins because I did not have any.  Boy was I wrong!!  I loved it!  I didn't ask any of the kids if they wanted it because I told them what I was making and they thought rice in pudding was very strange!  Oh well more for me!

Source:  allrecipes.com

Ingredients:

3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt

1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract

Directions:

1.	Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2.	In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.