Lisa's Warm Pudding

Ever looked at the ingredients on the back of pudding purchased from the store and wondered what you could possibly eating that is good for you if it doesn't need to be refridgerated?  I did.  Thankfully, my sister came across this recipe (I think she was baking a pudding pie -- like banana cream -- from scratch) and shared.
Vanilla Recipe:                                              Chocolate Recipe:
3 cups Milk                                                     3 cups Milk
3 egg yolks                                                     3 egg yolk
3/4 c. granulated sugar                                   3/4 c. granulated sugar
5 TBSP cornstarch                                         5 TBSP cornstarch
1 tsp vanilla                                                   1/4 c. bittersweet chocolate chips or
                                                                      2oz. of a good quality chocolate bar
Add all ingredients to a medium sized sauce pan.  (Be sure to separate the egg whites into another dish!  These can be refridgerated to use later -- for a meringue or an omelet made out of egg whites like the movie "Runaway Bride".)  Stir with a whisk until combined.  Cook on medium heat, stirring constantly.  This takes about 10 minutes, but doesn't have to be stirred briskly.  Stir in a gentle motion to keep the ingredients from heating unevenly on the bottom of the pan.  The mixture will become thick, like...pudding!  Remove from heat.  Add chosen flavoring.

NOTE:  Flavor can be altered to banana, lemon or any other extract you can think of using the same measurements, but DON'T add these until after it is already a pudding.
TIP:  If you plan to use this pudding cold, you will need to transfer it to a container and put a lid on it while it is cooling.  The steam will prevent a "skin" from forming.  If you leave this in the open to cool, it does develop a layer of "skin" on the top, though the bottom is still delicious.

Cinammon Chicken

Cinammon and Chicken?!  I know.  Curiosity was the reason I dug in to this dish served at the Huntsman Hotel located inside the This is the Place Heritage Park in Salt Lake City, Utah.  It was so delicious, I just had to find a way to recreate it at home.

Ingredients:

4 lbs. skinless, bone-in chicken
1 Tbsp of oil (for browning chicken)
1 large can tomato sauce
water
2 tsp salt
2 tsp onion powder
2 tsp garlic powder
3 Tbsp cinammon

Be sure to use bone-in chicken, the sauce does not reach the same depth of flavor without them.  Brown the chicken first on medium heat (about ten minutes) sprinkling with half of the salt.  Pour tomato sauce over the chicken and 1/3 can of water.  Add spices, stirring gently around the meat.  Keep heat on medium.  Simmer for 45 minutes until chicken is cooked thoroughly.  This dish serves 8 and would probably be phenomenal with carmelized onions and garlic pureed into the sauce.

Serve with white rice and your favorite steamed veggies.

Pumpkin White Chocolate Chip Cookies

This cookie has become a holiday favorite.  Oh, let's be serious!  It's a year-round yummy!  I stock up on canned pumpkin just because our family loves it so much.  The version I'm posting is gluten-free.  For a "normal" cookie, just use regular baking flour in exchange.

GF Flour Ingredients:
(all available through Blue Chip Group)

1 lb. brown rice flour
1 lb. tapioca starch
1 lb. potato starch
6 TBSP. xanthum gum

Cookie Ingredients:


1/2 C. shortening
1½ C. sugar
1 C. prepared pumkin (canned or cooked/mashed)
1 egg
1½  tsp. cinnamon

1 tsp. nutmeg
½ tsp. ginger
2½ C. GF baking flour
1 tsp. Rumford baking powder
1 tsp. baking soda
1 tsp. salt
1/2 Bag White Chocolate Chips

Cream shortening, sugar, egg, and pumpkin.  Add dry ingredients.  Stir with a wooden spoon until combined.  Add Chips.  Drop by teaspoonsful on cookie sheet.  Bake at 375'F for 10 minutes.

Corn Chowder

For our family last night, you could say this was a recipe of "desperation."  Not that anyone was actually desperate on Christmas night, but a tummy flu was finishing up its final rounds and we needed something lighter than Christmas ham.  This simple soup is very gratifying.

Ingredients:

7 potatoes (one for each person to be served)

1 can of corn

1 cup of cream (or milk)

1/2 cup of dehydrated onion

1 tsp. Better Than Bullion chicken flavored

water

salt, pepper (to taste)

1½ tsp. paprika

Peel and chop potatoes (bite-sized pieces) and place in pot.  Fill pot with enough water to cover potatoes.  Bring to boil.  Add corn, onion, spices, and bullion. Cook for 10 minutes over medium heat.  Taste the broth for seasoning.  Lower heat to low and add cream.  Heat through and serve.

This would be delicious with your favorite cheese or bacon.