Tag freezer-friendly

NATIONAL CHOCOLATE PUDDING DAY

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This food holiday National Chocolate Pudding Day is observed each year on June 26th.  Chocolate pudding has been loved by children and adults for many years.  Usually eaten as a snack or dessert, chocolate pudding is also used as a filling for chocolate creme pie.

Historically, chocolate pudding is a variation of chocolate custard, using starch as a thickener instead of eggs.  The 1903 edition of Mary Harris Frazer’s Kentucky Receipt Book and the 1918 edition of Fannie Farmer’s Boston Cooking School Cook Book both have recipes for the earlier version, using both eggs and flour.

  • In 1934, General Foods (Jello) introduced chocolate pudding mix as “Walter Baker’s Dessert.”
  • In 1936, it was renamed “Pickle’s Pudding.”

Chocolate pudding is usually made with milk and sugar, flavored with chocolate and vanilla then thickened with flour or cornstarch.  Some recipes do use eggs when making the pudding.

Chocolate pudding can be purchased ready-made and sold in grocery stores, convenience stores and gas stations.  The popular brands include Jell-O by the Kraft Foods Corporation and Snack Pack by Hunt’s.

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HOW TO OBSERVE

Enjoy some delicious Chocolate Pudding as a dessert or as a snack. Try this homemade Chocolate Cornstarch Pudding recipe. Use #NationalChocolatePuddingDay on social media.

Snack Pack Chocolate Pudding, 4 Count Pudding Cups#NationalChocolatePuddingDay
Snack Pack Chocolate Pudding, 4 Count Pudding Cups
Snack Pack Milk Chocolate and Chocolate Fudge/Milk Chocolate Pudding, 4 Count Pudding Cups#NationalChocolatePuddingDay
Snack Pack Milk Chocolate and Chocolate Fudge/Milk Chocolate Pudding, 4 Count Pudding Cups
Amazon Fresh, Chocolate Pudding Cups, 4 Count#NationalChocolatePuddingDay
Amazon Fresh, Chocolate Pudding Cups, 4 Count
Jell-O Chocolate Instant Pudding & Pie Filling Mix, 5.9 oz Box, As Seen on TikTok#NationalChocolatePuddingDay
Jell-O Chocolate Instant Pudding & Pie Filling Mix, 5.9 oz Box, As Seen on TikTok

NATIONAL PEANUT BUTTER COOKIE DAY

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We are heating up some deliciousness on June 12 for National Peanut Butter Cookie Day! This scrumptious food occasion permits treat sweethearts and peanut butter darlings to move back from the pies and cakes to enjoy a little peanut butter treat.

Alabama’s American farming augmentation instructor, George Washington Carver, advanced the peanut broadly. Notable for his advancements, Carver incorporated 105 nut recipes from different cookbooks, agrarian announcements, and different sources. In 1916, he made an Exploration Release called How to Develop the Peaut and 105 Different ways of Setting it up for Human Consumption. The notice included three recipes calling for squashed or hacked peanuts as one of its fixings. In any case, peanut butter cookies were not one of them.

It was in the early 1920s peanut butter began to be listed as an ingredient in cookies. 

175 Yummy Peanut Butter Cookie Recipes: From The Yummy Peanut Butter Cookie Cookbook To The Table #NationalPeanutButterCookieDay
175 Yummy Peanut Butter Cookie Recipes: From The Yummy Peanut Butter Cookie Cookbook To The Table
Ah! 123 Yummy Peanut Butter Cookie Recipes: Not Just a Yummy Peanut Butter Cookie Cookbook!#NationalPeanutButterCookieDay
Ah! 123 Yummy Peanut Butter Cookie Recipes: Not Just a Yummy Peanut Butter Cookie Cookbook!
Betty Crocker Peanut Butter Cookie Mix, Makes twelve (12) 2-inch Cookies#NationalPeanutButterCookieDay
Betty Crocker Peanut Butter Cookie Mix, Makes twelve (12) 2-inch Cookies
PBfit All-Natural Peanut Butter Powder, Powdered Peanut Spread From Real Roasted Pressed Peanuts, 8g of Protein 8% DV, 30 Ounce#NationalPeanutButterCookieDay
PBfit All-Natural Peanut Butter Powder, Powdered Peanut Spread From Real Roasted Pressed Peanuts, 8g of Protein 8% DV, 30 Ounce

Incidentally, the peanut butter we know and love today didn’t become commercially available until the 1920s. In 1922, Joseph Rosefield kept the peanut oil from separating from the solids through this process. Afterward, he patented the process of homogenization and sold it to a company that began making a peanut butter called Peter Pan.

No one knows why we press criss-crossed fork marks into our peanut butter cookies before baking. However, homemade peanut butter cookies would just not be the same without a bit of decoration.

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The best way to celebrate this cookie holiday is with some homemade peanut butter cookies, a glass of milk, and a friend. If you don’t feel like baking in the summer heat, visit your favorite baker and grab a dozen. Don’t forget to give them a shout-out and let them know how much you appreciate their mad cookie baking skills!

Share your peanut butter cookie recipe on social media using the hashtag #NationalPeanutButterCookieDay. 

David's Cookies 2lbs Peanut Butter Fresh Baked Cookies - Delectable & Premium Ingredients - No Added Preservatives Cookie Gift Basket#NationalPeanutButterCookieDay
David’s Cookies 2lbs Peanut Butter Fresh Baked Cookies – Delectable & Premium Ingredients – No Added Preservatives Cookie Gift Basket
Back to Nature Peanut Butter Creme Sandwich Cookies - Dairy Free, Non-GMO, Made with Wheat Flour & Whole Grains, Delicious & Quality Snacks#NationalPeanutButterCookieDay
Back to Nature Peanut Butter Creme Sandwich Cookies – Dairy Free, Non-GMO, Made with Wheat Flour & Whole Grains, Delicious & Quality Snacks
Amazon Brand - Happy Belly Peanut Butter Sandwich Cremes, 1 pound #NationalPeanutButterCookieDay
Amazon Brand – Happy Belly Peanut Butter Sandwich Cremes, 1 pound
Simple Mills Creamy Peanut Butter Sandwich Cookies - Gluten Free, Vegan, Healthy Snacks#NationalPeanutButterCookieDay
Simple Mills Creamy Peanut Butter Sandwich Cookies – Gluten Free, Vegan, Healthy Snacks

Jen’s Greek Cassarole Bake

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Full of flavor, healthy and easy ro make, this dinner hits the spot for full tummies.  Filled with Ground turkey, Couscous, black olives, 2 kinds of sqaush, cheeses, and greek seasoning ant topped with lemon slices.  It’s perfect for a family meal, potluck dinner, and a good choice for lots of dietary needs.  So good I bet no one will even suspect it’s good for them…

Ingredients

1 Near East Couscous 5.9oz box

3 lbs ground turkey

16 oz sliced Pepper jack cheese

1 2.2 oz can sliced blak olives

1 8oz  spinach artichoke cheese dip

1/4 cup grated Parmesean Cheese

1 medium onion diced

2 tbls minced garlic

2 lemon sliced

2 Tbls Greek Seasoning

Zucchini

Yellow Squash

10 oz fresh grape tomatoes sliced in half

Directions

  1. Prepare a 9 x 13 glass baking dish             
  2. Prepare couscous as directed on packaging and set aside
  3. Chop zucchini and yellow squash into 1/2 pieces
  4. Brown Ground turkey with onion and minced garlic
  5. Drain, mix with spinach artichoke cheese dip,  set aside.
  6. In prepared dish spread browned turkey, couscous, vegetables and black olives in 3 layers. 
  7. Top bottom layers with Monterrey Jack cheese. 
  8. Sprinkle Paresean cheese and greek seasoning over top of cassarole.
  9. Top entire dish with lemon slices
  10. Bake @ 350° for 40 minutes until vegetables are cooked. 
  11. Top with grape tomatoes halves

Serve warm and Enjoy

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Brown Butter Garlic Parmesean Mushrooms

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These are insanely popular at our table. People who swear they don’t eat mushrooms eat these. These warm butter treats can be served as a snack or a side dish. The only complaint I’ve ever had is there are never enough and I usually make a double batch. See recipe below.

Ingredients

1 lb whole white mushrooms
1 cup browned butter
2 tsp minced garlic
2 tsp thyme
Parsean cheese to top mushrooms

Directions

Separate stems from mushrooms with care not to damage caps.
Dice all stems
Add butter to pan cook on medium-high heat until it turns golden hazelnut in color.  Watch carefully as you do not want to burn.
Add stem pieces, garlic, and thyme to butter. 
Mix well to coat and distribute ingredients.
On a foil covered, well oiled baking sheet place caps about 1/2 inch apart.  Make sure stem well is facing up to make a cup in the top.
Fill with butter mixture till slightly mounding over. 
Sprinkle with salt and pepper to taste.
Add Parmesean cheese to each, covering stem pieces. 
Broil in oven 15 minutes. 
Serve warm.

Extra tip:

You can play with this adding bacon or topping with chives.  Add more cheeses, or herbs.  This is my take on a classic mom has made for as long as I can remember.