Follow directions on a pudding/pie mix package to blend the mix with milk, then fold in half a container of whipped cream. Pour into a graham cracker crust and chill. Serve each slice with a dollop of the remaining whipped cream. Takes just minutes to prepare, but it’s SO good!
I’m in a snacking mood so I might try making homemade baked taco potato chips next. Mmmm! Got any good recipes to share? Add a link in the comments if you like!
I love comfort food, and grilled cheese sandwiches are really high up the list for me. They’re even better if they’re made from this especially moist, dense herb bread. (I wish I could give proper credit for this recipe but I have no idea where I got it, I’ve had a scribbled copy of it tucked into my favorite cookbook for years now.) Try it, it might become a favorite of yours, too.
1 cup milk
3 Tablespoons butter
1/2 cup finely chopped onions
3 cups bread flour
1 1/2 teaspoons salt
1/2 teaspoon dill
1/2 teaspoon basil
1/2 teaspoon rosemary
1 1/2 teaspoons yeast
Throw all ingredients in your bread machine and start. Feel free to play with the recipe and use your favorite herbs!
My friend Julie asked for comfort food recipes, so I posted this in the comments for her. Then I thought I might as well throw it on here, too — and I’m just sorry I don’t have a photo to go with it. If you need comfort food this winter, this should do the trick! I’d love to hear your favorites if you want to share.
My favorite comfort food is porcupine meatballs, which isn’t as scary as it sounds. You make the meatballs with uncooked rice, and as they simmer the rice cooks and swells, and you end up with “spiny” meatballs. My Grandma made these for my Dad, and they’re still a family favorite.
1 pound hamburger
1/2 cup uncooked white rice
4 T onion
1 tsp salt
1/2 tsp celery salt
1/4 tsp garlic salt
Mix together well, form into balls about the size of a golf ball and brown in a large skillet. (Brown in a little oil or use a non-stick pan.)
Then add a large can of tomato sauce, a cup of water and 2 T Worcestershire sauce and simmer, covered, for an hour or more.
My Dad insists these be served with mashed potatoes because he loves to use the reduced sauce as a kind of gravy.