Super Rich, Easy & Quick Chocolate Pudding for 2

On a cold winter day in Kansas, a warm bowl of pudding is so inviting . . . 

Super Rich, Easy & Quick Chocolate Pudding for 2 

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 cup whole milk

1/3 cup chocolate chips (dark or semi-sweet)

1/2 teaspoon vanilla

1. Combine sugar and cornstarch in a small saucepan; stir until completely combined.
2. Slowly add milk, stirring until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Continue to cook and stir until thickened, 1 to 2 minutes longer.
   
4. Stir in chocolate chips, cook and stir until melted. Remove from heat.
   
   
   
5. Stir in vanilla. 
6. Spoop into dishes. Serve warm or chilled. 

Recipe without photos . . .

Super Rich Easy & Quick Chocolate Pudding for 2 

2 tablespoons granulated sugar

1 tablespoon cornstarch

1 cup whole milk

1/3 cup chocolate chips (dark or semi-sweet)

1/2 teaspoon vanilla

1. Combine sugar and cornstarch in a small saucepan; stir until completely combined.
2. Slowly add milk, stirring until smooth.
3. Cook and stir over medium heat until mixture comes to a boil. Continue to cook and stir until thickened, 1 to 2 minutes longer.
4. Stir in chocolate chips, cook and stir until melted. Remove from heat.
5. Stir in vanilla. 
6. Spoop into dishes. Serve warm or chilled.

Sausage & Hashbrown Casserole with make ahead options

Although this is not a make ahead casserole as such, the various components can be prepared and assembled as a meal kit  . . . so all that needs to be done at the last minute is to assemble and bake.

To prepare the casserole as a make-ahead meal kit:

*Fry the sausage and onions; refrigerate.

* Add eggs, half and half, salt & pepper to a quart jar and shake.

*Shred & measure cheese. 

 

Sausage & Hashbrown Casserole     About 8 servings

1 pound pork sausage

1/2 to 1 onion, finely diced

6 eggs

2 cups half and half or whole milk

1 teaspoon salt

1/2 teaspoon pepper

1/2 of a 15 oz. package frozen hashbrowns (do not thaw)

2 cups shredded Cheddar cheese shredded 

1. Preheat the oven to 350° F.
2. Crumble sausage into a skillet on the stove and brown completely; add diced onion near the end of the cooking period and cook until onions become transulent. 
3. In a large bowl, mix eggs and half and half together and whisk well
4. Add salt and pepper to this mixture and stir.
1 teaspoon salt, 1/2 teaspoon pepper
5. Spray a  7 ½ x 10” baking dish and then add  frozen hashbrowns, sausage, and cheese.  Cover with foil.
6. Pour the egg/milk mixture over the hashbrown mixture. 
7. Bake at 350° for about 30 minutues  covered with foil. Remove the foil and bake for about 10 to 15 minutes more until the dish is bubbly and cheese is melted. 


   

   Above: Casserole ready to go into the oven.
   Below: A simple Christmas morning brunch: Sausage & Hashbrown Casserole, Kringle & Tangerines. 

 

Crock Pot Black Eyed Peas

Surely we are destined to have good luck in 2024 as we served black eyed peas and a green salad containing cabbage on New Year’s day . . . both foods that are associated with good luck. This year I started with the dried peas and used the crock pot for a long, slow cooking time that infused them with lots of flavor. 

Soaked peas ready for the long, slow cooking process.

Crock Pot Black Eyed Peas  About 8 to 10 servings 

1 lb. dry black-eyed peas

32 oz. box chicken broth

14 oz. can tomatoes

Ham bone, ham hocks or about 1 cup+ diced ham 

1 onion, diced

2 teaspoons minced garlic  

1 teaspoon black pepper

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Cooked rice for serving (we like to use basmati rice flavored sautéed onions and fresh parsley)

1. To soak or not to soak? Soak the black-eyed peas overnight  and in n the morning drain the water. Or, skip the soaking and, cook on HIGH for 7 hours without opening the lid during the cooking time.
2. Add the chicken broth, can of diced tomatoes, ham, onion, garlic, and pepper; stir.
3. Cover and cook on LOW for 10 hours or HIGH for 6 hours. Do not open the lid during the cooking time.
4. To serve: Spoon cooked rice in the bottom on the bowl and top with black eyed peas.