I don’t remember exactly how I came to discover Ozark Pudding, but our lives are forever changed because of it! It’s interesting to me how there are so many different ways to make this delectable southern dish and truth be told, they are all good.
The recipe we settled on for our first time was from Deep South Dish and it was fantastic! The crust rose perfectly to the top with the soft portion underneath being like an apple pecan pie consistency. We also tried the same ingredients in a bread pan and it was a little bit thicker.
Then, we decided to start experimenting. We tried different pans, different sweeteners, different methods of slicing the apples, more flour, less flour, you name it. We even talked about trying pear instead of apple but never got around to it.
What we came up with is more like a custardy bread pudding and it’s delicious!Read More
When I make John’s week of meals on Monday nights, he often asks for what I call “Meatloaf medley.” It’s three pounds of beef separated into three different loaves and each one has a different topping and in some cases, different ingredients in the mix.
We recently made up a “recipe” (in quotes because it’s hard to call a five-ingredient meal a recipe) and we both love it! Every time I mention making Easy Cheesy Taco Meatloaf, I get friends from all over who want the recipe.
[Tweet “Cheesy Taco Meatloaf is an easy family meal! #recipe”]
I’ve finally gotten around to taking pictures of this recipe and you’ll see just how easy this is! As is my usual practice, I share the recipe then a picture tutorial after that.Read More
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #StartWithJifPowder #CollectiveBias
I’m a snacker. Are you a snacker? I tend to like crunchy, tasty snacks and most of the lower-sugar, higher-protein options are not in that crunchy, tasty category. Until Jif™ Peanut Powder came along. And the peanut butter and jelly-inspired granola. Crunch. Seriously yummy taste.Read More
I hate wasting food but I also often find that we have leftover ingredients when we make certain recipes. This means I’m often on a mission to find recipes to fit the odd amount of ingredients I have left over.
We recently made our favorite Farmer’s Market Pasta Bake and had a whole zucchini and a bunch of chopped carrots leftover. I tried eating them plain, but that’s just not my thing. We had made squash and corn croquettes last summer, and John asked if the same concept would work for the ingredients we had left from the pasta bake.
I found several recipes for zucchini and carrot fritters but decided to do our own version of the ingredients and the amounts. Quite truthfully, we chose these quantities based on how much zucchini we had left!Read More