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.