I have never been much of a fan of butterscotch pudding - that is, until I tried this recipe.  I make homemade breads and I cook amazing meals, but somehow I have never gotten into homemade pudding.  I am guilty of getting the ready made or instant in a box variety.  After tasting this pudding, I think I’m on to a new line of cooking delectable taste treats!  This recipe comes with my highest recommendation!  I found it here.  You can check it out or read it below.

Butterscotch Pudding

1 cup packed brown sugar (I used light, but many of the recipes I checked out used dark)

1/4 cup cornstarch

3 cups milk

1/2 teaspoon salt

3 egg yolks, beaten

1/4 cup butter (I used unsalted)

1 teaspoon vanilla extract

In a small bowl, mix together the brown sugar, cornstarch and salt.  Add enough milk to make a thick paste.  (I added too much milk and it still turned out!)  In a saucepan over medium heat, bring milk to a boil.  Stir in brown sugar mixture.  Return to a boil and cook for one minute.

Place egg yolks in a small bowl.  Temper the yolks by slowly  stirring in about 1/4 of the hot milk mixture.  Pour yolk mixture back into the hot milk mixture.  Return to heat and cook, stirring constantly, for one minute.  Remove from heat.  Stir in butter and vanilla until butter is melted.  Pour into bowls and let cool slightly.  Makes 4 good sized servings.  Serve hot or cold.

I realized years ago that spaghetti sauce purchased from the grocery store just doesn’t meet my standards for really great food.  This recipe for Italian Spaghetti has been in my family for years and is second to none.  The best part is, it’s fast and easy.  It takes about 15 minutes to put together, then just simmer slowly for a couple of hours until the flavors blend.  The aroma is amazing.  You’ll never buy another jar from the store!  Here it is:

1 pound ground beef

1 large onion, chopped

1/4 cup vegetable oil

1  10-3/4 oz. can tomato soup

1  12 oz. can tomato paste

1  14.5 oz. can plain tomatoes (that means no added ingredients!), chunked

1 cup mushrooms (optional)

1/2 soup can water (use the can from your tomato soup)

3 teaspoons chili powder

1/4 teaspoon pepper

2 Tablespoons light brown sugar

5-6 bay leaves

2 teaspoons sweet basil

1 teaspoon paprika

1-1/2 teaspoons salt

2 cloves garlic, slightly smashed but left whole

Brown ground beef and onion together in oil.  Add remaining ingredients.  Mix well and simmer on very low heat for 2-3 hours.  Stir occasionally to prevent scorching.  Serve over spaghetti noodles of your choice.  I use whole wheat noodles.

When I was a child, I remember how I loved eating breakfast at my friend’s house from time to time. The toast tasted so different than toast at my house. I had no idea that it was because of what was ON the toast! My friend’s mom used real butter - not margarine.

To this day, I am a butter person - and for years I have sung the praises of butter vs. margarine. Now that I am grown, I have also learned that there is much more to butter than simply enjoying the taste! While I am one of those people who could literally sit and enjoy a spoonful of butter (!) I have learned that it’s not all that great for your body - and in fact, is the “ultimate high saturated fat dairy product” - and high in cholesterol as well. Not a good combination!

As I became more health minded, I learned to pay more attention to the things that I put into my body. The amount of saturated fats I use is one of them. From the total amount of calories in your daily diet, fat content should be kept close to 20%.

Butter or Margarine - Which One Is Better?

So, is margarine better? Some used to think so, but - evidence is showing that margarine - a chemically made product - is even more dangerous for your body. And, speaking of margarine - did you know that margarine is but ONE MOLECULE away from being plastic? Mmmmm. A nice spread of plastic for your toast! If you click here, you’ll get a real eye opener reading about all the ‘silent’ facts you never wanted to know about butter and margarine.

Because I prefer the natural form of things that I eat, I still use butter (it actually does have food value) - but in moderation - and organic choices are even better. As a great cook, I have to admit that when a recipe calls for butter, margarine is no substitute! I do walk a fine line sometimes between making healthy choices and still hanging on to those great recipes from my past. But I understand that - and that is simply where I am. Good choices will face you every day. Moderation is key.

My kitchen has become the hub of many a family gathering - filling the house with aromas enough to tempt even the fussiest eater. I come from a long line of great cooks and - over the years - have mastered some of the finest down home cooking around. 

While I am an avid promoter of healthy eating, some things just can’t be changed. So, for those moments when I long for that something really special, I pull out my collection of family heritage recipes and indulge. I firmly believe that if I am going to indulge my cravings, it might as well be something worth the calories.

I am never disappointed. I actually compiled a cookbook over the past year and filled it with my favorites - even going so far as to do step by step pictures on making bread and the best pie crust around so others could enjoy these incredible recipes.

Looking at the finished product, it is quite apparent that breads, pies, and main meals come out on top. Yes, some of them - could it be the pies??? - are not a great advertisement for healthy eating - but you won’t fine a tastier treat. Just don’t eat them every day!