Chocolate Pudding

1/4 cup cornstarch
1/2 cup sugar
1/8 teaspoon salt
3 cups whole milk
6 ounces 62% semisweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract

Combine the cornstarch, sugar and salt in the top of a double boiler. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla.

Strain through a fine-mesh strainer into a serving bowl or into a large measuring cup with a spout and pour into individual serving dishes.

If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding and smooth it gently against the surface before refrigerating. Refrigerate for at least 30 minutes and up to 3 days.

(Via: http://smittenkitchen.com/2008/02/best-chocolate-pudding/)

Ronald Reagan's Favorite Macaroni and Cheese

1/2 lb macaroni
1 tsp butter; melted
1 eggs; beaten
1 tsp salt
1 tsp dry mustard
1 cup milk
3 cups sharp cheese; grated
1/2 lb. ham, chunked

Boil macaroni and drain thoroughly. Stir in butter and egg.

Mix salt and mustard with 1 tbsp. hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese.

Bake at 350F for about 45 minutes or until custard is set and top is crusty.


(Via: http://www.recipelink.com/mf/31/22753)


*To read more about the long history of mac 'n cheese, click here.

"Use It Up" Quiche

You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche. *To make this gluten-free, leave out the soy sauce completely or use a gluten-free brand.

Crust Ingredients:
2 cups rice, cooked (white or brown)
1 egg, beaten
1 tsp soy sauce


Filling Ingredients:
1/2 lb any leftover vegetable, chopped (single vegetable or a mix)
4 eggs, beaten
1 1/2 cups milk, or light cream
1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
1/2 tsp salt (optional)
1/8 tsp pepper
Dash nutmeg, or ground mace


Crust Directions:
Mix together cooked rice, egg and soy sauce.
Spread evenly to cover well- buttered quiche pan or pie plate.
Bake rice crust at 350 F for 10 minutes.
Remove from oven.


Filling Directions:
Place chopped vegetable in bottom of crust.
Mix together: eggs, milk, salt, pepper and nutmeg. Pour over broccoli.

Top with grated cheese. Bake at 350 degrees F for 45 minutes, or until set. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.

Quiche can be served cold after thawing for a yummy hot weather treat; or heat the thawed quiche at 350 degrees F for 20 minutes.

[http://thesimplemom.wordpress.com/2010/07/08/use-it-up-quiche-recipe/]

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves

2 tablespoons butter

2 cans of cream of chicken soup

1 onion finely chopped

2 packages of refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.

Cover and cook for 5-6 hours on High.  About 30 minutes before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center.

[http://cookingoncloverlane.blogspot.com/2009/10/most-comforting-comfort-food-that-has.html]

Dark Chocolate Cherry Granola Bars

3ish cups oats
2 C Rice Krispies
1 can sweetened condensed milk
1/2 cups dark chocolate chips
1/2 cups dried cherries, chopped

In a large bowl, combine oats, Rice Krispies, chocolate chips, and cherries. Add the sweetened condensed milk. Stir to combine.


Pour into a greased 9x13 glass baking dish and, using a spatula press gently pack the bars down a bit. Bake at 350 degrees F for ~22 minutes (a little longer if you want harder granola bars). Cool, and then slice into bars. Store in an airtight container for 1 week, or in the fridge 1 week longer.


[http://joyinmykitchen.blogspot.com/2010/04/granola-bars-redux.html]

Garlic Chicken

Chicken breasts

10 T. butter
1 garlic clove, crushed
3/4 C. Italian bread crumbs
1/2 C. parmesan cheese
Salt and pep
Lemon juice
Paprika


Melt butter in baking dish with the minced garlic clove. Combine bread crumbs, parmesan cheese, and salt and pepper. Lay chicken breasts in baking dish and sprinkle with bread crumb mixture. Sprinkle some lemon juice and paprika on and bake till it's done.


[http://ellisandhope.blogspot.com/2011/01/garlic-chicken.html]

Homemade Pita Chips and Hummus

Homemade Pita Chips
6 whole wheat pitas- olive oil
sea salt
garlic powder

Cut the pitas into 8ths, then divide each piece in half so they are thinner. Lay them on parchment paper on a cookie sheet and brush with olive oil. Sprinkle with salt and garlic powder. Bake at 375 degrees for about 10 minutes.

While the pitas are baking...

Homemade Hummus
1 can chickpeas, liquid reserved- 4 tbsp. lemon juice
1/4 cup olive oil
3 cloves garlic
salt, pepper, paprika and cumin to taste

Mix chickpeas, lemon juice, olive oil and garlic in food processor blender. Add the liquid from the chickpeas a little at a time until you get the desired consistency. Pour into a bowl and add salt, pepper and spices until it tastes awesome.


(Via: http://chelseykcrouch.blogspot.com/2010/12/homemade-pita-chips-and-hummus.html)