Old-Fashioned Chocolate Pudding

Before my granny passed away, she had given me over a dozen chocolate pie recipes. One today that I’m sharing with you is a tried and true favorite for when I make chocolate pudding (think, inside part of the pie).

2/3 c. sugar

1/4 c. flour

1/4 c. cocoa powder

Mix those ingredients together. Add 1/4 c. milk to make a paste. Add in three egg yolks. Add additional 1 1/2 c. milk. Bring together over low heat, whisking constantly. Once fully thickened drop in 1 tablespoon of butter and 1 teaspoon of vanilla. Enjoy!

***Bonus*** Omit the chocolate and add additional teaspoon of vanilla for vanilla pudding!

TWOsday Recipes

Hi, y’all! I hesitate to even call what I’m sharing today “recipes.” I wanted to share some easy go-to ideas for your events. Each recipe has only TWO ingredients!

First, my favorite sweet dip is what I call Marshmallow Fruit Dip. Simply combine a 7-ounce jar of marshmallow creme with an 8-ounce brick of cream cheese. Whip it together by hand or in a stand mixer. This is a hit with my kids! They love dipping grapes and strawberries into it.My next delicious duo is Chili-Cheese Dip. Combine an 8-ounce brick of cream cheese with a 10-ounce can of chili (no beans). Heat on the stove until the cheese has melted. Bake in a cast iron skillet in the oven at 350 degrees for 20 minutes. Serve with Fritos or tortilla chips!

Another savory dip is the Classic Cheese Dip. For a 16-ounce brick of processed cheese (Velveeta), add two 10-ounce cans of tomatoes with chiles (Ro-Tel). I always just put mine in the crock pot. This is also perfect with Fritos or tortilla chips!

Finally, my last recipe is for making sugar molds! This is the easiest way to fancy up a tea party. Just add 1/2 teaspoon of water for every 1/2 cup of sugar. Blend both items in a food processor until all sugar is evenly wet. Spoon into mold, making sure to pack the sugar down well.

Invert onto a cookie sheet by placing the cookie sheet upside down on the mold and then turning both over. Gently remove the mold and let the sugar molds rest for at least 30 minutes.

Get these flower-shaped molds for only $1.99!


Or try the heart-shaped molds, if that’s more your style.
***Edited to add a new recipe!***

Lime-Sherbet Punch. Anyone else always pronounce it “sherbert?” I think it drives my husband crazy. Anyhow, I usually do a quart of slightly softened lime sherbet (but you can use raspberry or orange to change the color!) to a 2-liter of ginger ale. Now, we’re flexing on the two-ingredient rule, but if you’re having a 1950’s themed Christmas, add in some maraschino cheeries for color! Really, though, you only need the sherbet and the ginger ale.

Southern Cooking With A Cast Iron Skillet

One of my favorite kitchen tools is the classic cast iron skillet. My mom and granny both cooked in one religiously. My granny’s cornbread skillet has to be the smoothest and best seasoned skillet I know. My mom has a rare talent for finding old, warped skillets and making them like new again with her seasoning skills.

Seasoning in this instance is not like salt and pepper, for those who don’t know. Seasoning refers to a technique for prepping a cast iron skillet. If you treat a cast iron skillet correctly, you won’t need to season regularly.

Soap should never be used on cast iron skillets.

Trust me on this. The skillet is very porous, so the soap residue will remain, which will seep out into your food. My home economics teacher in high school taught us that the very best way to clean a cast iron skillet is with hot water. One you’ve cleaned it, heat it on the stove to ensure that every droplet of water is removed.

If you find an old skillet (those are my favorite kind), the rare exception to soap maaay be right before you season it. This is incredibly debated, though. If you choose to use soap, make sure you use a heavy duty scrubber with lots of hot water after you do so.

After you dry it, rub a thin layer of vegetable oil all over the interior of the pan. I mean thin. You don’t want build up on your pan. Finally, place your skillet upside down in a 400-degree oven for an hour.

Lard was originally used in place of oil. This is still commonly used by people who regularly use their skillet. Animal fat, though, can go rancid if you don’t use your skillet often, so this will need to be a personal preference.

Once your skillet is seasoned, you can just maintain it. To maintain, sfter you wash your skillet with hot water, add a very, very minute amount of oil to your pan. I also like to place paper towels in between skillets.

While old skillets are my favorite, Lodge is a great brand, so I wanted to at least give y’all a link if y’all are interested in looking into these skillets more. Click on picture to learn more!

If you cook with cast iron, I’d love to hear your thoughts on it!

Here’s a super, super easy two-ingredient “recipe” for you to try!

Combine an 8-oz brick of cream cheese with a can of Hormel chili (no beans for us Texans). Heat on top of top to melt cheese. Place in a 350-degree oven for 20 minutes. Serve with Fritos or tortilla chips. Enjoy!

Halloween Burgers

If you’re looking for a kid-friendly meal or an easy way to entertain friends for Halloween, this is the recipe for you! I almost didn’t post it because it’s so simple, but sometimes the best ideas are easy.

For Halloween burgers, start with 80-20 Angus ground beef. Add in 2 teaspoons of worcestershire sauce. Fun fact: I can’t pronounce this correctly to save my life. Also sprinkle in salt and pepper. I ended up finely dicing 1/2 of a small onion (1/4 of a large onion), as well, because my daughter requested it. We were cooking inside, which is why I love the 80-20 beef. The juices it gives off, with a little butter added, makes the best grilled buns!

Ok, so back to the meat. Form 4 patties and cook for about 6 minutes on the first side and another 5-6 on the second. I like well done ground beef.

To make these Halloween burgers and not just everyday burgers, I cut up Amercian cheese slices into jack-o’-lantern faces!

The kids got to decorate the burgers. I’m not an artist by any means, but my kids didn’t seem to care at all. Then I cut up veggies and placed them on a Halloween platter for the kids to further decorate their burgers.

Excuse their pajamas. They played in mud earlier. 😉

I nearly didn’t put the veggies on the platter because it was just the four of us, but something has been on my heart lately.

So many blogs seem to promote honestly and realness. I love and appreciate that. However, I hope that, as this continues to gain popularity, we don’t let standards and expectations slip with it. Going beyond the basics is a good thing, in my opinion. Setting out the pretty plates or platters isn’t superfluous. It adds beauty to everyday life. While I am losing the need for perfection, I am gaining an appreciation of doing more than the minimum. Thank you for letting me share this with you!

Roasted Pork Loin

Today we get to continue our recipes series! I have a love of vintage recipes, and when I was at the store the other day, I saw a beautiful pork loin, which I thought would be perfect. This is an incredibly simple recipe, and I hope you love it! I tried to take step-by-step pictures to help!

First, heat your oven to 350 degrees. Chop 3 cloves of garlic.Next, get your salt and pepper ready. Then you’ll want to rinse off your pork loin and place in a cake pan.I’m using Garlic Olive Oil from Olive Paris because it’s my favorite! Also grab any dried herb that you like. I wanted rosemary from our garden, but the guys were pouring the decking for our pool, and I didn’t want to be “that person” who tripped and fell into wet cement.

Ok, now that your ingredients are ready, drizzle 3-4 tablespoons of oil on the pork loin.Then, sprinkle with garlic, salt, pepper and the herb of your choice. I went with tarragon!Bake for about an hour covered with foil. Our entire family loved it, which it why I only got the following shot of it fully cooked.Enjoy!