Savory White Rice

4 cups of water
2 cups of rice
1/2-1 stick of butter

Large pot with lid
Stirring spoon

1. Boil 4 cups of water on high, add the butter and salt as desired for taste.
2. Let boil uncovered on high for about 15 minutes or until you see the rice puff up and the water level cannot be seen, then cover and set the stove on low until all the water boils out.

Top & Featured Image Courtesy of Larry’s Flickr Page – All Creative Commons

Written and Edited by Jhayla D. Walls


Yummy Yam Pie Cupcakes

1 1/2 stick of butter(optional)
2 packs of graham crackers
1/3 cup of light brown sugar
1 32oz can of Bruce’s Yams(or any brand on sale)
1/3 cup of milk(optional)

Optional Toppings:
chopped nuts
fresh fruit
vanilla ice cream

cupcake pans
cupcake sheets
mixing bowl

1. Place can of yams, 1/2 stick of butter and brown sugar into a pot on medium heat.
2. Mash and mix milk into the yams.
3.In a bowl, crush both graham cracker packs and mix in a stick of melted butter.
4. Set up cupcake pans with the cupcake sheets and place 2-3 spoonfuls of graham cracker for the first layer.
5. Next, fill in yams as the second layer.
6. The third layer is optional, you can place chopped nuts or marshmallows before placing in the oven for 20 minutes, or fresh fruit and vanilla ice cream can be added after the sweets cool off.

Top & Featured Image Courtesy of Vegan Feast Catering’s Flickr Page – All Creative Commons License

Honey Walnut Baked Pears

Prep Time: 5 minutes
Cook Time: 30 minutes

Items Needed:
-1/4 Tsp. Ground Cinnamon
-2 Tsp. 100% Pure Honey
-1/4 Cup of Crushed Walnuts

1. Rinse pears then cut them in half.
2. Core the pears.
3. In a separate bowl mix half portions of the cinnamon, and full servings of the walnuts and honey.
4. Proceed to mix until walnuts are completely covered in honey.
5. Preheat oven to 350 degrees.
6. Fill the pears with the walnut mixture and place in the oven for 30 minutes.
7. Sprinkle pears with the rest of the cinnamon when taken out of the oven.

Edited & Written by Jhayla D. Walls

Top & Featured Image Courtesy of Mark Bonica’s Flickr Page – All Creative Commons License