hot buttered rum

4 cups water
1 cup brown sugar
1/4 cup butter
pinch salt
1 1/2 cinnamon sticks
3 whole cloves
dash nutmeg

mix together in a crockpot and cook for 1-2 hrs.  Add some rum when serving.

mediterranean lamb rice

1 cup rice
1 tsp cumin
1 tsp coriander
salt
1/4 tsp tumeric
1/4 tsp cayenne

leftover lamb roast (probably about 1 lb)
2-3 cups chopped spinach/kale/chard mix
1/4 cup leftover gravy from roast

1 package cherry tomatoes
1 6 oz package feta cheese
1/2 a lemon

Cook rice in 1.5 cups water with the cumin, coriander, salt, turmeric and cayenne, ~20 mins.  Meanwhile dice lamb and salute with the gravy and spinach mix until warm and spinach mix is wilted.  When the rice is done, mix together with the lamb/spinach mixture and the tomatoes (diced), cheese and juice of lemon.

french toast loaf

1 loaf bread
8 egg yolks
3.5 cups milk (or creme, ect)
1/3 cup sugar
1 tbsp vanilla extract
1/4 tsp cinnamon

Use a 8x4 bread loaf pan, cut bread into thin slices and layer into the pan.  Mix together the remaining ingredients and pour over the bread.  Refrigerate at least/around 8 hrs (I put this together in the morning and cooked it for dinner), Cook for 1.5 hrs at 325.

Oat apple butter bars

2 cups oatmeal
1 cup flour
1/3 cup sugar
1/2 tsp cinnamon
1/8 tsp salt
12 tbsp butter
1 tbsp honey
~1 cup apple butter

Combine oatmeal, flour, sugar, cinnamon, salt and mix in cold butter either with a pastry blender or by hand.  Blend until crumbly and it sticks together.  Put 3/4 into a greased 8 in x 8in pan and press to an even layer to form the bottom crust.  Spread apple butter on top.  Add 1-2 tbsp honey to remaining batter and crumble over top.

Bake ~30 mins at 350
adapted from food.com

tomatillo black bean and barley

1/2 lb tomatillos (cut in half, probably about 10 medium tomatillos)
1/4 onion (large dice)
1 clove garlic (whole)
large handful of cilantro (maybe 1/2 of a bunch)
1/3 of a Serrano pepper (can omit or add more, next time I'd add 1/2)

1 cup barley
2.25 cups water
1 can black beans (drained)

~1 tsp salt

Make tomatillo salsa by pureeing tomatillos, onion, garlic and cilantro in a food processor.  Add to slow cooker.  Add barley, water and black beans to slow cooker.  Mix and cook on high for 2 hrs.

adapted from http://www.365daysofcrockpot.com/2013/09/recipe-for-slow-cooker-tomatillo-quinoa.html

dirty rice

1/2 lb of chicken livers
1/2 of a large onion (diced)
3 cloves garlic (minced)
2 cups uncooked rice
salt/pepper/cayenne to taste

Saute onion and garlic in a little olive oil.  Puree livers in a food processor, add to onion and garlic and cook until it all turns brown.  Add rice, sauté a minute and addd 4 cups water (or broth of your choice). Cover and cook ~20 mins

recipe adapted from allrecipes.com

easy bread recipe

1 package yeast (2 tsp)
1.25 cups water (heated 100-110)
1 tbsp honey
2 cups flour
1 cup quick cooking oats
1 tsp salt


Add yeast to the water to dissolve and stir in honey.  Let sit ~10 mins to activate.  Meanwhile butter a 8 cup bread pan liberally.  Mix together dry ingredients in a bowl and then add the water/yeast mixture.  Mix and pour into the pan.  Cover and let rise 30 mins.  Preheat oven to 350 and cook for 35 mins

recipe from http://www.101cookbooks.com/archives/easy-little-bread-recipe.html