This morning the sun is shining bright and it’s another glorious day here at Thousand Trails Colorado River in Columbus TX. It has been a great week here with Janice and Dave Evans.
Everyday she and I have made some delicious meals.
Monday she had pork stew with jalapeno cornbread.
Tuesday we did the Pot Luck at the rec center with the other campers. Wednesday was Janice’s Birthday so we treated her to Mexican, her favorite. Thursday Janice did fried fish with homemade onion straws and homemade potato chips, excellent.
Friday I made BBQ ribs with potato salad and baked beans.
Saturday Janice made baked spaghetti and garlic hot rolls
Today, Sunday, we just enjoyed a nice Mexican meal I prepared. I had never made enchiladas before and really wanted to try, so Janice and Dave were my judges. I do believe I got a high score. There was beef enchiladas, Spanish rice, pinto beans and chips with homemade salsa.
Yes, it was an awesome week here with friends. Oh, I almost forgot the BONUS… Janice showed me how to make microwave pudding. Oh Yeah, I said microwave pudding! Quick easy and so delicious PLUS It’s a Base for so many puddings or pie fillings. I picked chocolate (1/2 bag of chocolate chips)but you could make coconut for coconut pie OR add bananas to base and add vanilla wafers for banana pudding. OR just eat it plain for vanilla pudding. The hubs said he would like butterscotch. So many possibilities… I wanted to share the recipe with you.
Microwave Pudding or Pie Filling (Base)
1 large can pet milk
1 can condensed milk
1 small can whipping cream
3 egg yolks
3 teaspoon corn starch
1 teaspoon salt
1 Tablespoon vanilla
In a large microwave safe bowl heat pet milk, condensed milk and whipping cream for 5 minutes in the microwave. Separate egg yolks from egg whites and save the whites for breakfast. Beat yolks with corn starch and salt. Temper the egg yolks in liquid mixture then combine completely. Cook in microwave stirring in 1 minute intervals until it reaches the desired thickness. Store in a sealed container until cooled.
Happy Cooking!
No comments:
Post a Comment