Midnight Silk Chocolate Pudding

                                                                         

Silky Smooth Dark Chocolate Pudding, the kind Grandma use to make! 

5 Cups Whole Milk.                                                      2/3 Cup Sugar

6 Tbs Heaping of Cornstarch

1/2 TSP Salt

1/3 Cup Hershey's Special Baking Cocoa Powder

2 Well Beaten Eggs

4 TBS Butter

3 TSP Vanilla

In large saucepan stir together all the dry ingredients. Now whisk in the milk, Cook over medium heat stirring or whisking until slightly thick & bubbling, be careful not to scorch the mixture. Once bubbling & slightly thick, beat a spoonful of the hot mixture into the beaten egg, add spoonfuls as you beat until you have about 1&1/2 cups of mixture. Now beat this into your saucepan mixture & continue to stir & cook until mixture is thick. Turn off the heat & stir in the butter & vanilla. Pour mixture into a bowl & refrigerate until cool! This makes 8 large servings, just cut recipe in 1/2 for less pudding but you will be sorry you did not make the bigger batch! 

Glazed Potato Cruller Donut

                                                                         

Hungry for a donut? These are fast & easy! DELICIOUS!

1 Cup Mashed Potatoes, I cheated & made instant!

1 Cup Milk

1 Beaten Egg

1 TBS Shortening, melted

1 Cup Milk

1/2 TSP Salt

1/2 Cup Sugar

1/4 TSP of Nutmeg or Ginger

1 TSP Vanilla

3&1/2 TSP Baking Powder

4 Cups Flour

Shortening for frying you want about 3 inches deep

In large bowl stir together the flour, baking powder, salt & ginger or nutmeg. To the mashed potatoes stir in the beaten egg, the melted shortening, sugar & vanilla. Now stir in the milk alternating with flour mixture. Stir well. Now dump dough out on a floured surface & knead for a few minutes. Pinch off small egg size pieces & pat into oblong shapes about 1/2 inch high & 3&1/2 inches long. Fry a couple at a time in a deep frying pan, I use my black iron skillet. Let brown nicely on one side then flip over each donut & fry the other side until golden & donut is puffed up. Remove from oil, drain on paper towels. Continue frying the remaining donuts. You should have 12 to fry all together. Once fried mix up your donut glaze & dip each donut, flip to get the other side & then place on clean surface for glaze to set up! These are done from start to finish in about 1/2 hour! SO GOOD TOO!

GLAZE:

2/3 Cup Butter

Dash of Salt

1 TSP Vanilla

2 Cups Powdered Sugar

Hot Water enough to get glaze consistency.

Melt Butter in saucepan. Add salt & vanilla, stir Now dump in powdered sugar & stir. Now add hot water a few TBS at a time stirring & cooking until you get a thin mixture but not watery. Cook & stir, bring to a full boil. Remove from stove & dip each donut one at a time flipping each one one time to coat. Or you could skip the glaze & just powder them with the powdered sugar or dip each donut into melted butter then into sugar or into cinnamon & sugar! ENJOY! 

Mac & Cheese with Chicken & Spinach

                                                                         

Mac & Cheese loaded with chunks of white meat chicken & spinach, or use broccoli if you do not like spinach! 

2 Large Boneless Skinless Chicken Breast Raw cut into bite size pieces

14 Ounces of Elbow Macaroni cooked according to package then drained

8 Ounces Spinach Fresh or Frozen that is thawed or Thawed Chopped Broccoli

4 TBS Butter

4 Heaping TBS Flour

4 Cups Milk

3 Cups Shredded Cheddar Cheese 

Seasonings , Ground Red Pepper, White Pepper, Salt, Onion Powder, Garlic Powder, Chopped Parsley Flakes

2 Cups Bread Crumbs

2 TB Melted Butter

Cook Macaroni & drain In a saucepan melt the butter, whisk in the flour then whisk in the milk, Cook & stir until thick & bubbling. Remove from heat & stir in the shredded cheese, & seasonings to taste. 

I a large deep casserole that you buttered, dump in the cooked Macaroni, the cut up Chicken & thawed Spinach or the thawed Chopped Broccoli. Now stir in the cheesy goodness. Sprinkle the Bread Crumbs over the top & sprinkle a dash or 2 of each seasoning. Now Drizzle with the melted butter. Bake in a preheated 350 degree oven uncovered for 1 hour. Makes 6 large servings! 

                                                                             

                                    I forgot to take the picture before I dug into the casserole to plate up! LOL! But this is Delicious!                                       

Amish Wedding Supper Pie Version Two! Made with my Pretzel Stuffing!

                                                                         

This is Amish food pure 100% Amish eating at its' best! This is a variation of an Amish Wedding Supper that I put into a pie shell! Hearty rustic delicious!

Pie Crust:

2 Cups Flour

1/4 TSP Salt

2 TSP Sugar

1/3 Cup Cold Butter

1/3 Cup Shortening

4 to 5 TBS Cold Water

Stir all the dry ingredients together Cut in the butter & shortening to make fine crumbs. Now stir in enough cold water to make the dough come together. Divide into 2 even balls. Roll one out for the pie & freeze the other or use to make Cinnamon & Sugar Roly Polys. The crust for this pie needs to be large enough to fit a deep 9 inch pie plate. Line the plate with the dough & fill with the following.

PIE FILLING:

1&1/2 cups cold leftover stuffing/filling/dressing

1 Cup Leftover Cooked Vegetables

3 Cups Cooked Diced Leftover Chicken/ Turkey/or Roast Beef

1&1/2 Cups Cold Leftover Gravy

4 Cups Leftover Mashed Potatoes, I used my Cheesy Mashed Potatoes

First layer in your unbaked crust is the stuffing, spread evenly. Then spread 1/2 Cup of Gravy over the stuffing. In a bowl mix the leftover meat, vegetables & gravy together then spread that over the stuffing gravy layer. Now spread the mashed potatoes over the meat layer. These spread better if lightly warm, so just warm them in the microwave for about 1 minute on high. Now sprinkle whatever seasonings you like. I did Pepper, Parsley & Sage. Bake in a preheated 350 degree oven for 1 hour & 20 minutes! AMISH EATING IS YUMMY! 

Pretzel Stuffing A very PA Dutch idea!

Pretzel Stuffing? Why not? In Lancaster Pennsylvania we love our pretzels! Bread was hard to cone by with the COVID19 crisis so I thought, hmmm I wonder if pretzels would make good stuffing? Yes they did! ENJOY!

4 Cups of Utz Sourdough Nuggets broken into coarse large crumbs

6 TBS Melted Butter

3 Ribs Celery chopped

1 Large Onion Chopped

3 TBS Chopped Parsley fresh or dried

2 TSP Ground Sage

2 TSP Onion Powder

2 TSP Garlic Chopped

1 TSP Pepper I use White Pepper

3 Large Eggs Beaten

1 Cup Milk

Melt the butter in saucepan or in a large bowl in the microwave I use 45 seconds in the microwave. Add the chopped veggies & all the seasonings & cook until tender. I microwave I cooked them on high for 3 minutes, stirred & cooked another 3 minutes. Dump into the bowl or saucepan the broken pretzels, now stir in the eggs & milk. Let sit for about 20 minutes & then stir again. Now stuff the bird or butter a casserole dish. Roast chicken as you normal would. I roast mine at 350 degrees uncovered 1 hour with about 1&1/2 cups water in the bottom of the pan,then covered 1 hour uncover & cook another 15 minutes. If making stuffing in the buttered casserole dish bake 45 minutes covered at 350 degrees then uncover & bake another 15 minutes! Great slathered with gravy! If making a large bird like a turkey double this recipe! The gravy was amazing too Thank you UTZ for making a great pretzel!

Another Brand New Recipe Coming Out Later Today!

I am very pleased to have another new recipe for you & it will be out a bit later today! This recipe is Pretzel Stuffing, & it is YUMMERS! 

Peach Snack Cake with Buttercream Frosting

                                                                         

What a great cake for snacking. Makes one 9x13 cake that will begone before you know it! Moist, flavorful just a great different cake for when you just have to have a piece of cake! ENJOY!

Here is the 9x13 cake frosted with butter cream frosting!

CAKE:

3/4 Cup Softened Butter

3/4 Cup Sugar

3 Eggs

2 TSP. Vanilla

2 & 1/4 Cups Flour

1 & 1/4 TSP Baking Powder

1 TSP Salt

2 TSP Cinnamon

1 Cup Plain Yogurt

2 Cups Canned Peaches drained & mashed, I used my potato masher & smooshed the peaches until they were chunky but not completely pureed.

Preheat oven to 350 Degrees & spray a 9x13 pan with baking spray.

Combine the flour , salt, baking powder, & cinnamon until mixed well. In mixing bowl beat butter until fluffy, add sugar beat again, add eggs & vanilla & beat again. Now starting with the flour mixture beat in about 1/3 of it into the batter. Now add 1/3 cup of yogurt & beat again. Go back to the flour add more beat in then yogurt & back until everything is added & beaten well. Now beat in the peaches. Spoon batter into your pan & smooth it out evenly. Bake for about 35 minutes. Yest cake with a toothpick  to be sure cake is done. No wet batter should be sticking to the toothpick! Remove from oven & let cool. I frosted mine with the following frosting.

FROSTING:

1/2 Cup Softened Butter

2 TSP Vanilla

3 Cups Powdered Sugar

Milk enough to get the spread-ability you like

Dash or 2 of Salt

1 Tsp Cinnamon

Beat Butter  until fluffy. Add vanilla, about 1/2 the sugar, the cinnamon & the salt. Beat adding milk as needed. Add remaining sugar & beat. Use more milk if you need or add more sugar if you want a thicker frosting! DELICIOUS!