FamilyHugz Eatz Cake

Mix, off heat, in heavy bottomed pan:

• 4 cups whole milk
• 3/4 cup natural sugar
• 6 Tbsp corn starch
• 1/2 tsp salt
  

When mixed, put pan on medium heat. Stir, to thicken, as it heats up. Do not boil. Watch the steam and little bubbles, on the outside of the pan. Turn heat down and remove pan, from stove, if it starts to boil.

Cook, stirring, constantly, until the pudding sticks to the back of the spoon.

Remove from heat and add 2 Tbsp butter and 2 tsp vanilla extra.

Line bottom 9x13 baking dish with Nilla Wafers. Add one layer, on the sides, around the dish. (I've used the mini Nilla wafers, 1/2 box on the bottom, and then sprinkled freely over the top of the pudding.)

Slice 2 large bananas to cover the Nilla Wafers.

Pour pudding over the top and let sit for 10-15 minutes, to cool.

Cover the pudding (not the pan, but sit it on the top of the entire surface of the pudding) with plastic wrap. Refrigerate 3-4 hours. (If you do not cover the pudding, a thick skin will form, on the top.)

Top with freshly whipped Cream. (2 cups heavy whipping cream, whipped with 2 Tbsp natural sugar) and serve.

1 (12 oz) Barilla Tri Color Wheels
1 red bell pepper
1 yellow crook-necked squash
1/2 large Euro cucumber
1 small can sliced olives (4 oz?)
1 pkg sandwich pepperoni (will update size soon)

4 heaping scant tablespoons powdered parmesan cheese
1/4 cup (large handful? I didn't measure, and can't find info on the type of cheese, online, because the Saputo website has more French than English. It is crumbled, whole feta cheese. I'll update with a quantity, soon.)

8 ounces Ken's Steak House Lite Northern Italian Dressing

Boil pasta in salted water until al dente (tender, but firm.)

Cut out the center of the cucumber, and discard, by slicing the edges the width of the bell pepper. Do not put the center in the salad.

Chop all vegetables and pepperoni into a tiny dice (1/4 - 1/2 the size of the pasta wheel)
Drain sliced olives

Toss all ingredients and serve. The pasta absorbs the dressing, so its best to not store too long before serving. Can be mixed, without dressing, and dressing added later, when served.

(This recipe is inspired from this recipe.)

Make sure all ingredients are room temperature.

2 cups flour
2 cups stone ground yellow corn meal
1 1/2 cups Demerera Natural Cane Sugar
1 Tbsp Baking Powder
1 tsp coarse Sea Salt

1/2 c butter

1 cup whole organic milk
1 cup filtered water
2 eggs, slightly beaten

1 - 4 oz can Fire Roasted Green Chilies
1/2 - 4 oz can diced Jalapeno Peppers, drained

Mix dry ingredients. Cut in butter.

Mix milk, water, and eggs together and add to dry mixture. Mix until just moistened. Do not overmix.

Pour into buttered 9x13 dark baking pan.

Sprinkle peppers over top and slightly mix into the top, without scraping the bottom of the pan. Just put all peppers under batter.

Bake 375 degrees until evenly browned (can use toothpick, although I didn't.) (approx 25-30 min)

(This dish is absolutely delicious. It made its own rich gravy. This was inspired by this recipe, for loin. I had four "mystery" unlabeled packages, in the freezer. After thawing, they turned out to be cube steaks. I just went with it.. very much like Swiss Steaks Sans Tomato.)

Approx 5 pounds Cubed Meat, thawed

Marinade:
Juice of 2 limes
1 cup orange juice
1/3 cup olive oil
2 smashed garlic cloves
1 inch fresh ginger, sliced

Marinate 24 hours

Liberally salt and pepper each piece of meat and dredge in flour.
Fry, on med/high heat, to brown both sides, in peanut oil.
Add a little peanut oil with each addition, as necessary, to keep the pan wet.

Place all browned meat in crock pot.

Add 1/4 cup butter to pan
Saute:

• 8 oz baby portobello mushrooms, sliced
• 2 med sweet onions, sliced (Vidalia, Peru, Mayan..)
• 1 large red bell pepper, sliced same as onion (approx. 1/4")

Put on top of meat. De-glaze pan with 4 cups (1 qt water.) Pour over meat and veggies. Cover with another quart (4 cups) (8 cups total water) water and seasoning:

• 1 1/2 tsp Onion Soup Master Mix
• 1/4 c dried onion flakes
• 2 Tbs Better Than Bouillon Beef
• 1 tsp Italian Seasoning
• 1 tsp Garlic Powder
• 2 tsp Worcestershire Sauce
• 2 smashed garlic cloves

Cook on High 5-6 hours, until tender.

(Pictured: Roasted Parsnips and Carrots (that I prob won't make again) and Mashed Rutabaga (mashed with 1/4 cup 1/2 and 1/2 and 1/2 tsp better than bouillon beef)

(This worked, really well, in this recipe, and is inspired from this recipe.)

Master Mix:

• 4 Tbs Onion Powder
• 3/4 tsp Celery Seed
• 3/4 tsp sugar

Mix together in a small jar.

To replace one packet of Soup Mix

• 1 1/2 tsp Master Mix
• 1/4 c dried onion flakes
• 4 tsp Better Than Bouillon Beef