Monday, March 29, 2010

Why Pudding Pops Are SOOO Great!!

Who doesn't love a pudding pop? I mean it's chocolatey, thick and rich, and frozen like ice cream! You know what's great about giving them to kids? They don't melt and drip everywhere. You what to know what else is great about pudding pops... you can have both pudding in the fridge and pops in the freezer. When you eat a pop, you can just refill it with more pudding while eating a huge spoon of it! Man... does it get much better than this? Ok well that might be going a bit overboard but it is one dessert that is easy and quick to make, it's cost efficient, and deeeelicious.
So I know I've posted it before but here it is again slightly tweeked to make a larger batch (which I highly recommend if you have kids or a husband or if you're ever home alone)

Delicious homemade pudding/pudding pops

5 1/2 cups milk (come on... use the real stuff, you know, with the fat!)
1 cup sugar/brown sugar/honey/rapadura/whatever you like
6 tablespoons cocoa powder
1/3 cup (slightly overflowing is fine) arrowroot powder (cornstarch is fine too and I believe they are interchangable in measurements)
2 tablespoons butter
2 teaspoons vanilla

In a saucepan disolve the sugar with the milk. Add cocoa powder and arrowroot powder. I suggest slightly above medium heat stir very often mixture will thicken fairly quickly. When mixture is thick and coats the back of a spoon, or is close to pudding consistancy, then pull it off the heat. Add butter and vanilla and stir.

Put it in the fridge if you're just making pudding or pour it into some popsicle mold to make the most oh-so-delicious, fudgy, creamy, pudding pops.

This post is part of Real Food Wednesdays by

Friday, March 26, 2010

Cheap and Easy Seven Layer Casserole

Don't we all seem to have our set 10 or so dinners that just get rotated weekly? Here's another recipe you can add to make it 11 :-) I always seem to make the same 2 or 3 dishes with ground beef... tacos, meatloaf, and hamburgers. What this recipe calls for you will more than likely have on hand which is what makes it nice. Ok well anyway here it is and by the way I found this on Recipezaar.

Seven Layer Casserole

Layer in order in an 8x8 casserole dish:

1 cup uncooked rice washed and drained
1 cup whole kernal corn
salt, pepper, dash garlic powder
1 8oz can tom sauce
1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 lb ground beef uncooked (you can use 1 whole pound of course... it's a lot of beef!)
salt, pepper, dash garlic powder
1 can diced tomatoes undrained (use any kind/flavor you like)
4 strips bacon (optional)
Cheese (optional)
avocado (optional)

Bake at 350 for 1 hour covered. Uncover and bake another 30. If using cheese, add in the last 10 minutes. If using bacon lay the bacon uncooked across the top and let cook the whole time. If using avocado (yum yum), serve slices along side casserole.

*You can easily make this a NT recipe simply by soaking your rice before using and reduce the water to 1/3 cup.

This post is part of Nourishing Gourmets Pennywise Platter

Monday, March 15, 2010

Butter Toffee Soaked Peanuts

If you are not aware of the benefits of soaking your nuts then here's what you need to know in a nutshell... :)

Nuts are a little powerhouse of nutrition and just like any other seed, it needs germination to unleash all of its goodness. Soaking your nuts mimics this process and releases enzymes that aid in digestion. Your body has less work to do and the nutrients are more readily available if soaked first.

Here's how to soak peanuts: (aka crispy peanuts)
4 cups raw peanuts
1 tablespoon sea salt
filtered water (or plain is fine too)

Mix peanuts with water to cover and salt and let sit out on your counter, covered, for at least 7 hours to overnight. Drain in a colander and place on a baking sheet. Bake in a warm oven (lowest setting possible) for 12 to 24 hours, stirring occasionally until completely dry and crisp.
You can store these in an airtight container.

Now for the sweet stuff!

4 cups crispy peanuts
1 cup butter
1 cup honey
2 tablespoons water
sea salt (opt)
cinnamon (opt)

In a double boiler or in a bowl on a saucepan, heat butter. Add honey and water and watch the temperature. Stir contiuously. When the temp reaches 300 degrees remove from heat. Sprinkle nuts with salt and cinnamon if desired and pour mixture over nuts. Mix well and spread out on greased baking sheet or wax paper. Let cool and your all done!! Mmmm.....delicious