Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

The Easiest Pulled Pork

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Need a meal to feed a crowd? Make the Easiest Pulled Pork!

You know I’m not a gourmet cook. I’m not even super eager to try new spices in my recipes, simply because I like to stick with basics that I always have on hand. It’s just easier for me this way and saves brain energy and effort.

The food is still delicious!

One of the first times I made this Easiest Pulled Pork and fed it to our YC soccer teams, one of the coaches told Matt, “I don’t know what your wife does to season that meat, but it is so good!”

Truth: Matt’s wife barely does anything to season the meat. But shh. Don’t tell!

I just find that food can really taste great without going to a lot of trouble and taking a lot of time. Since it was a hit last year, I made pulled pork again for the teams this year. I made 20 pounds of pork, and I’m pretty sure it only took 5 minutes of prep.

How I make pulled porkYum

  1. Put the pork butt in the slow cooker (when I make huge amounts, I use a large roaster instead of a crockpot).
  2. Sprinkle on salt and garlic powder.
  3. Peel a few onions if I have time. Cut them and throw them in with the meat.
  4. Cover and walk away.
  5. Well yeah, plug it in and turn it on low first. Then cover and walk away.

The meat slow cooks for hours then falls apart at the end of the day. It practically shreds itself. Then it can be served on buns with barbecue sauce and that’s that!

Now, those of you with smokers can surely turn out much better-tasting pulled pork than I! But this is a method that any of us can do if we have a slow cooker of some kind. And pulled pork is an inexpensive and easy way to feed a crowd!

The Easiest Pulled Pork

The Easiest Pulled Pork
 
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Serves: 24 servings
Ingredients
  • 6-8 pound pork butt
  • sea salt
  • garlic powder
  • 2-3 onions (optional)
Instructions
  1. Place the pork in a slow cooker.
  2. Sprinkle on seasonings liberally.
  3. Peel onions and chop them on top of the meat.
  4. Cook on low for 10 hours.
  5. Use a knife and fork to shred the meat, which pulls apart quite easily after the meat has cooked slow and low!

Don’t need to feed a crowd, just your family? You can still make this easy meal and then freeze the shredded meat in meal-sized portions to pull out and rewarm as needed. SO EASY!

Feeding a crowd and want to get ahead? Make this meat days or weeks ahead. Put the shredded, cooled meat into freezer bags to save in the freezer until you need it. Then thaw and reheat as needed.

Great Sides to Serve with Your Pulled Pork

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Simple Honey’d Italian Chicken and Potatoes

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This Simple Honey’d Italian Chicken and Potatoes will take you just a few minutes to prep!

Our amazing across-the-street neighbors decided in the midst of April quarantine to start raising and butchering chickens. They generously asked if we wanted in on it.

Wellllllll. Yes. We wanted some chickens, most definitely. But we knew nothing about raising them and butchering them, and we didn’t have time to commit to it. They assured us that they’d take care of the hard part (which sounded more fun than hard to them). So how could we say no?!

We helped pay for feed and other supplies, saved all of our food scraps for the growing chicks, and best of all? Our littlest guys learned to stop whatever they were doing outside to holler “doodle-do!” across the street whenever their roosters started crowing. Cutest. Think. Ever.

So now we have several locally grown chickens in our freezer (can it possibly get more local than ACROSS THE STREET?!). They even went so far as to cut legs and thighs off for us during the butchering process.

I’ve been using the thighs in this Honey’d Italian Chicken recipe and not only is it incredibly simple to put this all together, but it is also super delicious! I can quickly slide this into the oven to bake, then steam a veggie and get out mixed greens to go with it. So easy!

Simple 4-Ingredient Honey’d Italian ChickenYum

Simple 4-Ingredient Honey'd Italian Chicken
 
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Serves: 4-6
Ingredients
  • 2 pounds boneless or bone-in chicken thighs or breasts
  • 2 pounds yellow or red potatoes
  • 3 Tablespoons honey
  • ¾ cup Italian Dressing
Instructions
  1. Place chicken in a baking dish.
  2. Scrub potatoes and cut them into wedges, placing them in the dish with the chicken.
  3. In a small saucepan, mix honey and Italian dressing over low heat until combined.
  4. Drizzle dressing mixture over the chicken.
  5. Bake, uncovered, in a 425 degree oven for 45 minutes or until chicken is no longer pink.

If you prefer to use boneless chicken in this recipe, cut the baking time down to 25-35 minutes.

If you like simple recipes like this, you will love our Simple Real Food Recipes Cookbook. These are my go-to recipes now!

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Simple Oven-Baked Pizza Nachos

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Ready for a great recipe from Tasha? This is a pretty fantastic idea!

Yum

What happened when Pizza met Nachos? Pizza Nachos. 

by Tasha Hackett

You can probably go on your merry way and figure this one out: Oven-Baked Pizza Nachos. Got it? But wait! Come back! I have a secret tip that takes this to the next level. Dip in warmed pizza sauce!

If you asked my family, “What’s better than nachos for dinner?” They will tell you it’s Pizza. Coincidentally, “What’s better than pizza for dinner?” Nachos. But I bet you can’t guess the newest thing I’m in love with…? Okay, fine, you got me. Pizza Nachos!!

But how simple is simple? Like, do I have to wash a bowl? 

This simple and easy dinner has become one of my favorite go-to meals where I feel like I’m meeting all the food groups (*cough* VEGETABLES) while still pleasing even the picky eaters. I started making this a few years ago, but I limited myself to traditional pizza toppings such as pepperoni, olives, mushrooms, peppers, etc., and mozzarella cheese. But this summer I realized, “I can hide all sorts of vegetables in mozzarella cheese!” (Namely zucchini.) One day, when I happened to be out of everything fresh I pulled canned chicken from my emergency pantry. Because even though I’m pretty talented at life, Laura still is mentoring me on the whole meal-plan-ahead-thing. Thus began the weekly Pizza Nacho extravaganza because even though Stir-and-Pour Pizza Crust is amazing and simple and easy, even that is too much for me right now. (Let’s be real, stirring and pouring I can handle, it’s the waiting and baking and that extra bowl to wash that does me in.) 

Okay, Karen, you can stop scrolling. Here’s how SIMPLE Pizza Nachos are made. 

  1. Spread a baking dish with tortilla chips. I use my large pampered chef jelly-roll pan. But you can use any pan you like that has an edge to keep the chips from falling into your oven and burning and setting off your smoke alarm and will leaving you wishing you had just ordered pizza like Susan does every weekend and then maybe you wouldn’t be pulling out the fire-extinguisher on a busy evening. So… I’ve used two 9″ X 13″ pans before and that works well. 
  2. Sprinkle a very sparse layer of shredded mozzarella on the chips. This is the glue to hold your toppings together.
  3. Add your toppings of choice. Feel free to be creative or not. I’ve been enjoying diced zucchini and green peppers with canned chicken on mine! Garden fresh basil and jalapenos are delightful. 
  4. Sprinkle with just a touch of Italian seasoning, salt, and garlic.
  5. Add the rest of the cheese to completely cover any sneaky vegetables you don’t want certain family members to know about. 
  6. Bake in the oven at 350° until the cheese is melted and just starting to brown. About 8 minutes. You CAN use broil for a couple minutes instead and you will have dinner, like, yesterday. But broil is not for the faint of heart, or the easily distracted, and you may want to go back to step #1 read it through carefully before you ever ever ever use the broil function… you’re welcome. #TashaCantBroil #BurnedFoodGuaranteed #TrueStory #GoAheadAndUseBroilifYoureVeryBrave
  7. While your Pizza Nachos are baking (or not burning under the broiler thing), warm up your pizza sauce of choice and do a little dance, but not too much dancing if you’re broiling. 
  8. Serve with metal salad tongs, because I don’t know any other way, and dip in pizza sauce.

pizza sauce

What are you waiting for? Go forth and make simple food.

And now I’m going to go eat one of those chocolate peanut butter cups that I have stored in my refrigerator because Laura made me do it and now I’m addicted and all this talk about pizza and nachos has me drooling.

Have you ever made pizza nachos before? I feel like I made this up, but I probably did not. Also, serious question: Is it even possible to broil without walking away and forgetting about what’s turning black in the oven? I know I’m a super unique and wonderful individual human person, but I can’t be only one with this skillset. 

P.S. You’re still allowed to plan ahead with this meal and write it on your meal plan that Laura has been teaching us about, and then you can relax that you have one less thing to worry about because you don’t even have to wash a dough bowl. 

tasha

Tasha Hackett is an unpublished Christian romance author who sometimes lives in a dream world of the Midwest 1800s with her characters. Graciously, Laura lets her play on the blog a few times a month! Tasha likes to encourage women, stay out of debt, read wonderful books, and homeschools with her four children. You can find her playing on Instagram @HackettAcademy and @heavenlyhomemaker.

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Potato and Bacon Foil Packs on the Grill

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Make yourself some Potato and Bacon Foil Packs for the grill! You will not be disappointed!

I may have to make this every week of the summer! The flavor is unbelievably good. And of course, these are really easy to make!

I like to prep them in the afternoon while the babies are napping. Then at dinnertime, we throw them on the grill. While they cook, we steam some veggies. And the meal is perfection!

First things first, make yourself a batch of this Ranch Dressing Mix. I like keeping a full jar of this mix in my pantry to use in recipes like this!

Second, consider making a batch of Bacon Bits like this. I love having these ready to grab and use in recipes!


If you’ve got those prepped ahead, you can make these Potato and Bacon Foil Packs super quickly!

Ready to put yours together?

Potato and Bacon Foil Packs on the GrillYum

Potato and Bacon Foil Packs on the Grill
 
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Serves: 6-8
Ingredients
  • Heavy-duty foil
  • 5 pounds baby red potatoes
  • ½ pound cut and cooked bacon
  • 4 Tablespoons ranch dressing mix (or 1 pouch)
  • 1 stick of butter, cut into 12 slabs
  • Shredded cheese and sour cream for serving (optional)
Instructions
  1. Wash potatoes and slice them into very thin slices.
  2. Place them in a large bowl.
  3. Stir in cooked bacon and ranch dressing mix.
  4. Prepare foild packets using a double layer of foil filled with potato mixture. (I try to make my foil packets thin so they will cook faster on the grill. So I make this recipe into 3 large, flat foil pouches.)
  5. Top potato mixture with slabs of butter.
  6. Close pouches securely for the grill.
  7. Cook pouches on the grill for 15-30 minutes, turning occasionally for even cooking.
  8. When you can easily poke a fork into the pouches, you'll know the potatoes are thoroughly cooked.
  9. Pull potato pouches off the grill and serve with cheese and sour cream!

 

Need more recipes for the grill? Here’s a great list!

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Tips for Making a Gluten Free Diet (or Any Diet) EASY!

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If you eat a gluten free diet, or even if you don’t, you’ll want to check out these tips for making your meal prep easier!

You may recall that a few weeks ago I shared that my husband, Matt, was experimenting with a vegan diet to see if that helped some minor health issues he was having. I personally found that trying to cut meat, dairy, and eggs from his meals was pretty challenging! But that’s probably because I’m such a meat-loving, dairy-loving girl! So I was only able to come up with a few ideas for meat free, dairy free, egg free meals.

The results? That particular diet experiment didn’t really help, but it did boost our vegetable and fruit intake! So we’ve held onto that and been even more determined than we already were to be sure we’re all eating plenty of fruits and veggies!

Meanwhile, we visited our wholistic doctor in Lincoln to see what she might have to offer Matt. We are so thankful to have this resource closeby, and her remedies have been making a difference, praise God! Along with her remedies and treatments, she also recommended that Matt try cutting gluten for the short term to at least give his digestive system a break as it heals.

So our pendulum swung! Matt didn’t necessarily go back to eating lots of meat, dairy, and eggs, but it would be pretty tough to cut out gluten and not at least eat some meat and eggs! So he went cold turkey on gluten (without a complaint, because it truly wasn’t very hard – oh except for that one day someone took hundreds of fresh donuts to his work!) and added back in some meat and eggs, with the occasional dairy product.

My personal opinion is that eating gluten-free is MUCH EASIER than eating vegan. I didn’t have the least bit of difficulty making gluten free meals for Matt, and most of the time, the entire family eats what he’s eating because most gluten free meals are just…normal. Rice dishes, meat and potato meals, tacos made with corn tortilla shells? Normal. Easy. Tasty.

So that I could easily stay on top of our gluten free meal needs, I started making a few naturally gluten free foods in any spare moment so I could put meals together at night without much effort.

You guys, this isn’t just about eating gluten free. I do this any day, any time, and that’s where all these Simple Real Food Recipes  came from. If we all – GF or not! – spend a few minutes here and there getting ahead when we can? We can make are meal prep so much easier!

So you’ll notice that while these are the naturally gluten free foods I have been prepping ahead, these are also the normal foods I prep ahead. These just happen to be normal and gluten free at the same time. (Is it ok that I’m using the word “normal” here?! It’s just that many, many foods we normally eat are naturally gluten free. We don’t have to make this difficult! Let’s just eat normally! And also gluten free. Ok.)

Tips for Making a Gluten Free Diet (or Any Diet) EASY!

1. Make rice ahead of time

I make a batch or two of this Amazing Stick-of-Butter Rice, store it in the fridge, then pull out spoonfuls to make:

This make meal prep incredibly easy, especially if I:

2. Make hamburger meat ahead of time

You know that for years I’ve been cooking hamburger meat ahead of time and storing it in meal-size portions to pull out for easy meal prep. But now that I’ve learned how to make it in my Instant Pot? Wow, is it easy! And such a time saver!

I often have several pounds of cooked hamburger meat ready to grab and use. I can stir it in with the cooked rice as mentioned above, and we can have a meal ready in just 5 minutes! I love this!!

Here are some naturally gluten free meals I can make with my cooked hamburger meat:

3. Put meat in the crock pot early in the day

Then I can just add some fruit and veggie side dishes at meal time and we can quickly sit down and eat! Some of our favorite naturally gluten free meaty main dishes are:

Now, I didn’t tackle gluten free breads or pancakes. Those take special-ish ingredients and I didn’t feel the need to “go there” because Matt was fine with all that we’ve had to offer. I did purchas some gluten free pasta to have on hand and I purchased a gluten free pizza crust for him to eat on days we were making pizza for ourselves. I’m thankful these are readily available to buy!

Gluten Free Snacks and TreatsYum

Oh, and for years I’ve kept Coconut Flour on hand because it’s nourishing and fun to work with! Since it’s naturally gluten free and I have fun recipes we like to make with it, I have tried to keep any variety of these fun treats made and in the fridge:

Tapioca Pudding (which, for the record, makes a great breakfast!) is easy and we love it! So I made a big batch to grab from our fridge to eat as needed…

These Super Moist Flourless Brownies and Super Moist Flourless Peanut Butter Brownies are a favorite of ours also! They are completely grain free and I’ve made them for a couple of years now just because they are delicious and nourishing!

Muffins!

While I’m writing this, I am remembering that I have a fantastic Coconut Flour Muffin recipe that has been on my site since 2011! Time to dust that one off and make it again. They are so good!!

Ha! And I just remembered I have this recipe also for Coconut Flour Chocolate Cupcakes. How have I forgotten about these??!

See, this is why I started a Club Membership Site!! All these fantastic recipes and resources get buried and forgotten. Shucks, if I’ve forgotten them I’m quite sure you probably have. The Club Membership site makes it SO MUCH EASIER to access all of these recipes! Check it out and join us!

What are your favorite tips to get ahead to make meal prep (gluten free or not) easier?

 

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Busy Day Baked Chicken

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Bring on the Busy Day Baked Chicken!

Every day is a busy day! (Though it’s important that we are intentional about taking time to slow down and find restful days too!)

But for those extra-busy days – I am loving this idea for Busy-Day Baked Chicken!

This idea came from Anne, a cherished HeavenlyHomemakers.com reader. She says:

Laura, I have a favorite recipe idea to share! It was a lifesaver for me when I was a working mother (now retired). We call it “Wishbone Chicken.”

Wash and trim the fat on a whole chicken and place it in a pan. Sprinkle it with Lawry’s Seasoned Salt and slather it with Wishbone Italian Dressing. That’s it. Bake about an  hour at 350 degrees. Smells divine! Easy peasy!

As a working mom, I’d buy 3 or 4 whole chickens when on sale. I’d lay each cleaned chicken in foil and cover with the salt and dressing. Then I’d wrap each tightly in the foil and put in the freezer. On a work day, I’d take one out before I left for work, unwrap it, place in a pan, and put it in the oven (frozen). I’d set the oven to come on at 2:00 pm at 325 degrees. The chicken would be partly thawed when the oven came on. The kids and I came home from school around 3:30. We’d walk into a luscious smelling house and a delicious homemade dinner was all ready for us! – Anne

I’ve taken Anne’s great idea and we love it so much! I especially love the idea of buying the chickens on sale and making several ahead of time to freeze, then pull out and bake as needed!

This chicken is delicious and ridiculously easy!!

Busy-Day Baked ChickenYum

5.0 from 1 reviews
Busy Day Baked Chicken
 
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Serves: 4-6 servings
Ingredients
  • Whole chicken
  • Seasoning Salt
  • 1½ cups Italian Dressing
Instructions
  1. Place a whole chicken on a rack, placed on a baking sheet.
  2. Sprinkle liberally with seasoning salt.
  3. Drizzle Italian Dressing over the chicken.
  4. Cover and bake for 1 hour at 350 degrees.

This is my favorite Seasoning Salt. And here’s our great and easy recipe for Homemade Italian Dressing if you’d like!

Do yourself a favor and make this chicken! Serve it with a salad and steamed veggie and you have the easiest meal in the world that is extremely delicious and nourishing.

Thank you, Anne!

Psssst! Everyone be sure to grab our Simple Real Food Recipes cookbook full of amazingly tasty and simple real food recipes like this one!

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Peanut Butter Chocolate Crunch Cups – 4 Ingredients

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These Chocolate Peanut Butter Crunch Cups are practically begging for you to make them!

With college students joining us for lunch, I was searching the internet for ways to treat them, and I had rice krispie cereal that I needed to use up. All the recipes called for marshmallows, of course. But hey, I don’t keep those in my pantry regularly, much to my kids’ dismay.

Therefore, after wading through all of the marshmallow-y options, I finally found this winner! I tweaked it just a bit, and that is how these Peanut Butter Chocolate Crunch Cups were born.

These are incredibly easy and they were a hit with the college students! Who needs marshmallows?! (Well, they are helpful if you’re making smores…) But for rice krispie cereal treats, it’s amazing that we can do other fun things and use more wholesome ingredients to make treats!

Speaking of “other fun things” – I highly encourage that you also put these 4-Ingredient Chocolate Crunch Bars on your list of awesome rice krispie treats to make. These are hugely popular when I serve them to guests! It’s worth noting that the ingredient list in that recipe and in this one are very similar, making life easier. They just turn out two different and fun treats!

Peanut Butter Chocolate Crunch CupsYum

Peanut Butter Chocolate Crunch Cups - 4 Ingredients
 
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Serves: 12
Ingredients
  • 1 cup Natural Peanut Butter
  • 4 Tablespoons Honey
  • 2½ cups Crisp Rice Cereal
  • 1½ cups any variety Chocolate Chips
Instructions
  1. In a saucepan, stir peanut butter and honey together over low heat until melted.
  2. Remove from heat and stir in rice crispy cereal.
  3. Press mixture into 12 muffin cups. (I recommend silicone cups to make them easy to remove.)
  4. Melt chocolate chips on the stovetop, stirring until melted and smooth.
  5. Spoon and spread melted chocolate over each peanut butter crispy cup.
  6. Refrigerate for at least an hour until chocolate has hardened.
  7. Remove cups and serve!
  8. Store Peanut Butter Chocolate Crispy Cups in an air tight container.

 

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Easy 4-Ingredient Chocolate Crunch Bars

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I’m guessing you already have all or most of the needed ingredients on hand to make these Chocolate Crunch Bars. So what are you waiting for? You NEED to make these pronto!

I could go on and on about how delicious these are. They taste like fudge with a wonderful crunch! I make a double batch for college kids and the plate is empty in no time. :)

The fact that they are super easy to make is a great bonus. And the wonderful crunch in these makes you feel like you’re eating a candy bar!

Watch Brayden (age 5) help me make these super easy Chocolate Crunch Bars —>

I personally like to use Bittersweet Chocolate in this recipe so the sugar content is much lower. But you can use any of your favorite chocolate chips.

So let’s see, you’ll need:

  • chocolate chips
  • coconut oil
  • nut butter
  • rice krispie cereal

You’ll put the first three ingredients into a pan to melt and stir together.

Once the mixture is melted and smooth, you’ll stir in the cereal.

Then you’ll spread it into a dish and put it into the fridge to chill.

See how easy? And yep, they taste as good as they look!

Easy 4-Ingredient Chocolate Crunch BarsYum

Easy 4-Ingredient Chocolate Crunch Bars
 
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Serves: 16
Ingredients
  • 12-ounces bittersweet or dark chocolate chips (any chocolate chips will work!)
  • 1 cup nut butter (I like almond butter for these)
  • ¼ cup coconut oil (I prefer refined coconut oil in these because it's flavorless)
  • 2 cups crispy rice cereal
Instructions
  1. In a medium-sized saucepan, melt and stir the chocolate chips, nut butter, and coconut oil.
  2. Remove from heat and stir in the rice cereal.
  3. Pour mixture into an 8x8 inch pan.
  4. Chill for at least one hour before cutting and serving the bars.

During this busy time of year, you’ll find that these Easy Chocolate Crunch Bars are perfect for a snack or even to make and take to a holiday party!

Chocolate Hint:

Do yourself a favor and order any of the Cocoa Powders, Chocolate Chips, or Chocolate Chunks from Olive Nation. (And use the code home to get 20% off!) I can’t tell you what a wonderful difference these cocoa powders and chocolate chips have made in my chocolate recipes. The quality is MUCH better, and they do not cost more than I was spending on the lesser varieties.

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!

Simple Ham and Cheese Soup

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One of my favorite ways to cook is to turn leftovers into a brand new meal. That’s how this Simple Ham and Cheese Soup came to be.

Did you see the recipe I recently posted for Easy White Queso? I simply took that recipe, added three more ingredients, and turned it into a most delicious and flavorful soup!

But you don’t often have leftovers, you say? Oh, I hear you. That’s why I often double recipes so that I create leftovers on purpose! That way we can have a Taco meal with White Queso one night, then have Simple Ham and Cheese Soup the next night with very little effort!

Simple Ham and Cheese SoupYum

5.0 from 2 reviews
Simple Ham and Cheese Soup
 
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Serves: 6-8
Ingredients
  • 8-ounces cream cheese
  • 16-ounces pepper jack cheese
  • ¾ cup sour cream
  • 1 cup half-and-half or whole milk
  • 10-ounce can Rotel (diced tomatoes and green chilies)
  • 1 pound ham, diced or cut into small bites
  • 3-4 cups frozen hashbrown potatoes
  • 32-ounces chicken, beef, or vegetable broth
Instructions
  1. Whisk the cream cheese, pepper jack cheese, sour cream, half-and-half, and Rotel together in a large pot over medium heat until cheeses are melted and mixture is smooth.
  2. Add diced ham, potatoes, and broth.
  3. Cook and stir until soup is bubbly and potatoes are tender.

For the record, I don’t add garnish because as pretty as that is, who has time for garnish? So when I make this, it looks just like what you see in this picture except for the pretty green garnish. #realmom

Note: If your family doesn’t prefer much spice, substitute your favorite cheese (cheddar or Colby jack maybe?) for the Pepper Jack cheese. You can also skip the Rotel. We prefer both the Pepper Jack and the Rotel for the awesome flavor those add to this soup!

What to serve with Simple Ham and Cheese Soup

Need some ideas for tasty breads to serve with this soup? Here are a few ideas:

Want More Simple Recipes?

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Homemade Chocolate Pudding Recipe

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Apparently, it is the week for pudding! We’ve shared our Homemade Vanilla Pudding recipe, a great idea for a Pudding Parfait in a Jar, and today our Homemade Chocolate Pudding Recipe!

Just like our Homemade Vanilla Pudding recipe, this one is tried and true and worth another share. We wanted to highlight it again as another school year is approaching (I know, I don’t want to talk about it either!). This is a great recipe for an after school snack or to pack in a lunch.

How should you pack it in a lunch, you ask? Well now, check out this fun idea for How to Make Your Own Pudding Cups!

And get our other homemade pudding recipes here so that you can mix and match!

Homemade Chocolate Pudding RecipeYum

Homemade Chocolate Pudding Recipe
 
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Author:
Serves: 4-6
Ingredients
  • 2½ cups milk
  • 3 egg yolks
  • ¼-1/2 cup real maple syrup
  • ¼ cup unsweetened cocoa powder
  • 4 Tablespoons arrowroot powder or cornstarch
  • ¼ teaspoon sea salt
  • 1 teaspoon vanilla
Instructions
  1. In a medium saucepan, whisk together milk, egg yolks, maple syrup, cocoa powder, arrowroot powder, and salt.
  2. Cook over medium heat, whisking/stirring CONSTANTLY until pudding begins to thicken.
  3. Stir over the heat for about 15 more seconds.
  4. Remove immediately from the heat, and continue to stir until pudding is creamy.
  5. Add vanilla and continue to stir until mixed.
  6. Pour into serving dishes and serve warm, or chill for two hours and serve cold.

Need some Homemade Whipped Cream to eat on top of your Homemade Chocolate Pudding? YES, you really do! It’s super easy to make and well worth the small amount of effort so that you can enjoy the additional treat of whipped cream on top of your homemade pudding! Get our Homemade Whipped Cream recipe here.

 

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