Queen Pudding

Queen Pudding

Meringue is the backbone of so many traditional British desserts, especially summer puddings. They are so quick, easy and cheap to make, plus they keep well in an airtight box so always make plenty.



8 fl oz full cream milk

8 fl oz double heavy cream

½ tsp vanilla extract

3 ½ oz sugar

5 large egg yolks

5 oz fresh breadcrumbs

Zest of 2 lemons

8 oz of jam, fruit preserve, or fruit compote


5 egg whites, at room temperature

3 ½ oz sugar

1 tbsp powder sugar


Preheat the oven to 310°F. Lightly butter a 3½ pint ovenproof dish.

Place the milk, cream and vanilla extract into a saucepan and slowly bring to a gentle boil.

In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally add the breadcrumbs and the lemon zest.

Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose.

Bake the pudding in the preheated oven for 15 – 20 mins or until the mixture is risen and almost set  – yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.

Raise the oven to 375°F

Make the Meringue: in a large, clean roomy baking bowl, whisk the egg whites until stiff peaks are formed. Whisk in the sugar one tbsp at a time. If you haven’t used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.

Sprinkle liberally with the icing / powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.

Serve immediately.

Pot Luck Creamy Cream Cheese Corn




1 – 16 to 18 oz bag of frozen corn

1 – 8oz block cream cheese

3 tablespoons butter

Salt and pepper to taste


In a microwave safe baking dish, combine corn, salt, pepper, and cubed cream cheese and butter. Microwave on high setting for 3 minutes.

Stir to combine. Bake in a 375 degree F oven for 25 to 30 minutes or until hot and bubbly.

Chocolate Custard Creams



2 1/2 cups whole milk

1/2 cup sugar

Scrapings of 1/2 vanilla bean

3 ounces bittersweet chocolate (at least 64 percent cacao), coarsely chopped

3 large eggs, plus 3 large egg yolks

1 cup mild-flavored honey, such as clover or honey blossom

Fresh raspberries, for garnish (optional)

1 cup lightly sweetened whipped cream, for garnish

Chocolate curls or shavings, for garnish


Preheat the oven to 325 degrees. Combine 2 1/2 cups whole milk, 1/2 cup sugar and the scrapings of 1/2 vanilla bean in a saucepan over medium heat. Bring to just below a boil (scald) and turn off the heat. Stir in 3 ounces coarsely chopped bittersweet chocolate (at least 64 percent cacao) until melted.

Whisk together 3 large, fresh eggs and 3 large, fresh egg yolks in a mixing bowl. Gradually add the milk-chocolate mixture, whisking constantly.

Cook 1 cup mildly flavored honey in a saucepan over medium heat for 3 minutes, or until it bubbles, darkens and becomes slightly thicker. Turn off the heat.

Grease eight 6-ounce ramekins with cooking oil spray. Spoon about 1 tablespoon of the cooked honey into each one; swirl to coat the bottoms. Invert the ramekins over a bowl or sink to let any excess honey drip out, then arrange them in a 4-inch-deep baking pan. Ladle about 1/2 cup of the chocolate custard mixture into each ramekin. Fill the pan with enough boiling water to come one-quarter of the way up the sides of the ramekins. Cover the pan loosely with foil. Bake for 20 to 30 minutes, until the custards are barely set.

Carefully transfer the ramekins to a platter; cool, then refrigerate until well chilled.

To serve, dip the bottom of each ramekin into hot water, then run a hot knife around the inside edge. Invert the custards onto individual plates. Top with fresh raspberries, a dollop or piped rosette of lightly sweetened whipped cream and a chocolate curl. Serve at a cool room temperature.


Jello Cream Fluff


1 small package sugar free jello, any flavor 4 ounces cream cheese, softened

½ cup heavy cream, whipped About 2 cups ice cubes


In a medium bowl, dissolve the jello in 1 cup boiling water, stirring 3 minutes. Add 1 1/2-2 cups ice cubes and stir until the jello starts to thicken; about 3 minutes. Remove any un-melted ice. In a small bowl, beat heavy cream with mixer until stiff, then beat in the cream cheese until smooth. Add a small amount of the jello (2 tablespoon or so) to the mixture. Beat until smooth and creamy. Add the cheese mixture to the rest of the jello; beat on high until foamy. Pour into servings dishes and chill until set.

Makes 4 servings
4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbohydrates

Creamy Corn Queso Dip

Creamy Corn Queso Dip

This five-ingredient hot cheese party dip combines the goodness of corn with tomatoes and chilies. Perfect with tortilla chips or vegetables.


2 cans (15.25oz.each)  corn drained

1 can (14.5oz.) Petite Cut Diced Tomatoes with Zesty Jalapenos, not drained

1 lb. processed cheese product, diced

1 can (4oz.) diced green chilies, drained

4 tsp hot sauce

¼ cup sliced green onion [or chopped fresh cilantro], optional


Reserve 1/2 cup corn for garnish; set aside. Combine all remaining ingredients except green onion in a 6-cup microwave-safe bowl.

Cover loosely and microwave on HIGH, 6 to 7 minutes or until cheese is melted, stirring halfway through. Stir, and garnish with reserved corn and green onions, if desired. Serve warm with tortilla chips or vegetables.

Creamy Spinach Tomato Tortellini

Creamy Spinach Tomato Tortellini


1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store

2 teaspoon minced garlic

1 cup chopped fresh spinach

1 (14.5 ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoons dried basil

1 teaspoon onion flakes

2 tablespoons all-purpose flour

1 1/2 cups half-and-half

1/4 cup grated Parmesan cheese


Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the bag for boiling time.

While the tortellini is boiling, chop the spinach roughly.

Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds.

Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.

Cook and stir over medium high heat until the mixture begins to bubble.

In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.

Add the creamy mixture into the skillet along with the parmesan cheese.

Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.

Add the drained tortellini and mix together gently.

Serve and enjoy!