Gobblin-Good Rice Pudding
This Gobblin Good Rice Pudding is made with cocoa powder, golden raisins, tart cranberries and yogurt.
3-3/4 cups 1 percent low fat chocolate milk
1/2 teaspoon salt
2/3 cup uncooked Jasmine rice or other long-grain rice
1 tablespoon granulated sugar
1 tablespoon unsweetened cocoa powder
1/3 cup dried tart cranberries or golden raisins, coarsely chopped (optional)
1 teaspoon vanilla extract
1/4 cup light vanilla yogurt
Heat 3 cups chocolate milk and the salt over medium-high heat in heavy medium saucepan just until bubbles begin to form around edge of saucepan. Set aside remaining 3/4 cup of chocolate milk.
Stir in rice, sugar and cocoa powder. Cover and gently simmer over medium-low or low heat for 30 to 40 minutes or just until rice is tender and most of the chocolate milk is absorbed. Remove from heat. Stir in 1/3 cup cranberries, if desired, and the vanilla. Cover and let stand for 5 minutes.
Stir in yogurt and spoon pudding into small dessert dishes. Pour 2 tablespoons remaining chocolate milk over each serving. If desired, garnish each with 1/2 teaspoon chopped cranberries.
Per Serving (without cranberry garnish): Calories: 160, Total Fat: 1.5g, Saturated Fat: 1g, Trans fat: 0g, Cholesterol: 5mg, Sodium: 330mg, Carbohydrates: 29g, Fiber: 0g, Sugars: 19g, Protein: 6g
Serve Gobblin Good Rice Pudding with these Goblin Franks. Your spooks will gobble up these franks!
Set out baking sheet.
1/4 cup butter
1 tablespoon prepared mustard
1 teaspoon prepared horseradish
Take biscuit dough and roll out to 1/4-inch thick. Spread with creamed mixture. Cut into 8 strips, 1-inch wide. Wrap dough strips around length of 8 frankfurters.
Pinch ends of dough to seal. Place on baking sheet. Brush with milk. Bake at 425 degrees about 12 minutes or until biscuit rolls are golden brown. 8 servings
Last-Minute Halloween Treat
Put sweetened shredded coconut in a Ziploc bag. Add drops of orange food color, seal bag and shake until coconut is tinted. Spread frosting on purchased gingersnap cookies; sprinkle with the coconut. Cut black licorice twists for stems.