Monday, April 13, 2015

Homemade Old Fashioned Vanilla Stovetop Pudding

My mom and I love vanilla pudding. She used to make it from scratch a couple times a year and I always thought it was special. Over the years I got hooked on it and made it all the time. Lately however I got out of the habit and forgot some steps.
My pudding was turning out lumpy or too thick or too thin. I couldn't figure out what I had missed.
I then spent time scouring the internet for a recipe that was the same as my moms.
This one featured on Taste of Home was it. Only a few minor differences from the one I had been making all these years. I had also figured out the step I had missed that made all the difference in a GOOD 'made from scratch' pudding. You must mix the cornstarch, eggs, and 1/2 cup milk together and later temper and pour into the boiling milk. I had made the mistake of bringing all the milk to a boil with the cornstarch and later tempering just the eggs in. The milk being so hot at that point even tempering the eggs didn't help and I still ended up with lumps of scrambled eggs in my pudding. Not appetizing to say the least.
Following the directions to a T is the key for this pudding to turn out. Also not turning your back on the boiling milk. Even though it may feel like it will NEVER boil. It will and it will overflow all over your stove in a matter of seconds. Not that I would know... :P

Homemade Old Fashioned Vanilla Stovetop Pudding

  • Pinch salt
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract

  • Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do not stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Pour into individual dishes. Serve warm. Yield: 4 servings.

    Sunday, April 12, 2015

    Sauted Brussels Sprouts with Bacon and Feta Cheese

    1 package Brussels sprouts (usually around 20 small Brussels per package)
    2 tbs bacon bits
    4 tbs crumbled feta cheese
    1/2 can chicken broth
    1 tbs butter
    1tbs coconut oil
    1/4 sliced red oinion
    onion powder

    Turn sauté pan on med high heat. Add butter and coconut oil. Add in Brussels sprouts and pinch of salt. Only turn a few times so that the Brussels sprouts pick up some color. Then add in in sliced red onion, onion powder, and 1/2 can of chicken broth. Cover and turn down heat to medium. Cook until Brussels are tender and chicken broth has cooked away. Usually about 10min depending on stove temp. Remove lid and add in bacon bits and crumbled feta cheese. Serve and enjoy!

    Tuesday, March 24, 2015


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    1 1lb ground beef
    1 1lb taco seasoned ground turkey
    1 williams chili seasoning packet for 2lb meat
    2 medium onions diced
    2 stalks celery food processed
    1/4 baby carrots food processed
    1 green bell pepper diced
    1 can black beans rinsed
    1 can kidney beans rinsed
    1 small bag pinto beans cooked
    (or 2 cans)
    1 1/2 tbs paprika
    1 tbs salt (or to taste)
    2 tsp garlic powder
    1 large can crushed tomatoes
    1 cup water
    1 tbs masa mixed with 2 tbs cold water
    1 tbs worchestshire sauce
     1-2 tbs sugar

    In a large sauce pan brown ground beef and ground turkey. Drain any excess grease. Add food processed celery and carrots, diced onion, and bell pepper. Saute 5 minutes and add in chili seasoning packet, paprika, and salt. Stir in canned tomatoes, cup of water, worchestshire sauce and sugar. Stir in the masa and water mixture. Add in desired canned beans and or cooked beans. Cook 15 -20 minutes on low until chili comes together. Add water, salt and seasonings to desired taste.

    This is one of my most requested ever recipes or dinners. One day I shared with my neighbor and they loved it so much every single time I see them they ask if I'll make it for them. They always want to know my secret ingredient.
    I don't have just 1 "secret" ingredient. It's more like several that I started incorporating in based on recipes from family, friends and the food network. I figured if I mixed a dash of this secret and a dash of thatit'd be the great! Luckily... it was. You can adjust seasoning to your own taste, this is just what everyone in my family has come to love.

    ** Major tip/hint. I have tried MANY brands of premade chili seasoning even once creating my own when I realized I didn't have any on hand... that williams brand is BY FAR... that stands to be repeated. BY FAR the best one to use. ALL others I have tried ended up with a flavor missing, too spicy, not spicy enough, odd color, etc. Williams ALWAYS turns out great for me.