Puddin'

Over the past few weeks I've been following a YouTube channel BexarPrepper and she has some of the most fantastic tips for long term food storage I've ever seen! Her tips on canning and dehydrating food and many other things are very helpful whether you are "Prepping" (Preparing for disaster or economical hardship) or you are just trying to stretch a dollar by doing things yourself everybody should really check out her channel!

Just today she published this video teaching her viewers how to make home made pudding mix that is shelf stable for long term storage and I couldn't wait to try it! And, it is really super yummy!

I made hubby & I one of these glasses each with chocolate pudding on the bottom and caramel pudding on the top..heaven in a glass! This recipe is super versatile and you could easily add other flavors like mint extract to the chocolate for a minty chocolate pudding, lemon, strawberry or any flavor extract. My next batch of this recipe I think I'm going to experiment with some flavors and see what happens!

If you don't have a double boiler (like myself)...have no fear! Just use a pot of water with a metal bowl that is bigger around than the pan..voila same thing as a double boiler!

Pudding Base:

1 ½ cups sugar

2 ½ cups nonfat dry milk

¾ cups cornstarch

1 tsp. salt

4 tbsp egg powder (or 1 raw egg mixed in after the 5 minute covered cook)

Mix and store in a tightly covered container in a cool place. Makes 24 servings.

Chocolate Mix to add to Pudding Base:

¾ cup cocoa 

¼ cup sugar

Mix and store in a tightly covered container in a cool place.

Vanilla Pudding

1 ¼ cup Pudding Mix Base

2 ½ cups warm water

1/3 tsp. vanilla

1 tbsp. fat ( I used 1 tbsp. unsalted butter)

1 egg (unless you used egg powder in your Pudding Base)

Chocolate Pudding

1 ¼ cup Pudding Mix Base

¼ cup Chocolate Mix

2 ½ cups warm water

1/3 tsp. vanilla

1 tbsp. fat (I used 1 tbsp. unsalted butter)

1 egg (unless you used egg powder in your Pudding Base)

Caramel Pudding

1 ¼ cup Pudding Mix Base

1 tbsp. sugar

1 tbsp. Molasses
(or instead of sugar & molasses use 2 tbsp packed brown sugar)

2 ½ cups warm water

1/3 tsp. vanilla

1 tbsp. fat (I used 1 tbsp. unsalted butter)

1 egg (unless you used egg powder in your Pudding Base)

Peanut Butter Chocolate Pudding

1 ¼ cup Pudding Mix Base

¼ cup Chocolate Mix

¼ cup Peanut Butter

2 ½ cups warm water

1/3 tsp. vanilla

1 tbsp. fat (I used 1 tbsp. unsalted butter

1 egg (unless you used egg powder in your Pudding Base)

Directions:

In double boiler, combine the all ingredients except fat (and raw egg) and cook until thickened, stirring constantly. Remember to never let the bottom of the pan touch the water. Cover and cook 5 minutes longer, then add the fat. If using fresh egg remove from the heat and beat half of the hot mixture into the egg. Blend slowly into the remaining hot mixture. Cook over hot water 1 more minute. Stir in the vanilla and chill.

Thanks so much BexarPrepper for your fantastic youtube channel and this awesome recipe! 

Strawbunny Limeade Cheesecake

Now that the contest is over for the Recipe Riot's Jello Easter Recipe Challenge - I can finally post my recipe for Strawbunny Limeade Cheesecake! I made 3 different versions of this recipe before I was finally pleased with it. I got 9th place - Honorable Mention. Out of 66 entries and winning 9th... I'm pretty proud of myself
So, here it is!

Ingredients List

• FOR CRUST
• 2 cups finely crushed graham crackers
• 1 stick melted butter
• 1/3 cup sugar
• FOR FILLING
• 3 8oz pkg cream cheese
• Zest from 2 Limes
• Juice from 1 Lime
• 1 3 oz box Lemon JELL-O
• 1/2 cup boiling water
• 1 cup cold water
• FOR TOPPING
• 16 oz / 1 lb fresh or thawed frozen strawberries
• 1 3 oz box Strawberry JELL-O
• 1 cup boiling water
• 1 cup cold water
• 1/2 cup sugar

Directions:

Prepare crust by finely crushing 2 cups graham crackers and place them in a bowl along with 1 stick melted butter and 1/3 cup sugar, mix well until the mixture is completely moist. Press graham cracker mixture firmly into bottom of ungreased 9 or 10 inch Spring-form pan. Refrigerate crust for 1 hour. Prepare filling by zesting 2 limes and squeezing juice from 1 lime and set aside. In a medium sized mixing bowl add 1/2 cup boiling water to Lemon JELL-O gelatin mix; stir for 2 minutes or until completely dissolved, stir in 1 cup cold water, add in zest and juice from limes as well as cream cheese. Mix ingredients with hand mixer until completely combined and smooth. Pour filling into spring form pan, cover and chill in refrigerator until set approximately, 4-6 hours. Prepare topping in a medium sized bowl by adding 1 cup boiling water to Strawberry JELL-O gelatin mix; stir for 2 minutes or until completely dissolved, stir in 1 cup cold water. Puree half of the strawberries and coarsely chop the other half , stir into strawberry gelatin mixture. Place in refrigerator uncovered for 4-6 hours. After the strawberry gelatin has set stir it all up to make a spreadable strawberry gel, if too thick add a tablespoon of water at a time and stir until desired thickness. Remove ring from spring-form pan leaving cheesecake on bottom pan, place on serving plate , spoon on topping, and decorate as desired.