Chocolate pudding just tastes so much better when you make it yourself. This easy, satisfying recipe will please everyone, every time.
A great accompaniment to hearty soups and stews, these Yummy Buttermilk Biscuits are a great project for kids. Between the flour, cookie cutters and dough, your kids will love being involved in the kitchen. Adapted from Deborah Madison's Vegetarian Cooking for Everyone, I like to make these biscuits using half whole wheat flour, and swap in a third of a cup of wheat germ and ground flax seeds.
These buttermilk pancakes will take mere seconds longer than preparing an instant mix, but the leftovers will even keep in the fridge for up to a week. Just pop them in the toaster and you're good to go! Milk will make an okay pancake, but not a fabulously tangy one. Buy a quart of buttermilk and then plan to make corn bread with the leftovers. These pancakes are not sweet and we don't put fruit in them while they're cooking, but we do slather them with jam and syrup afterwards.
Matzo Brei is a traditional Passover concoction, and everyone has their own idea on its proper preparation. While some prefer to serve it up with syrup and jelly, this recipe produces a scrambled egg-like mixture to be eaten with salt and pepper (and maybe a little Tabasco!). It's so easy, your kids will love getting involved and breaking up with matzo into pieces. Happy Passover!
Eggs are not only a nutritious source of protein, they also happen to be great for moms on a budget. Following in the great tradition of comfort food, this Tex-Mex dish called migas (pronounced mee-yas) is a delicious tortilla chip scramble.