This is one of my favorite childhood desserts. If I remember correctly this recipe came from my 6th grade teacher. She made it for a class function and I loved it so much I asked her for the recipe. Then of course my sweet mom gave into my begging and made it and it became a family hit that was often made for dinner guests.
Not only is this Jimmy Carter Cake super rich and delicious, it’s also easy and quick to put together which is always nice! And while I rarely use boxed pudding (because we prefer the taste and healthiness of homemade) this is one recipe that I make an exception for! Although I’m sure with a bit of tweaking you could easily sub homemade pudding if you wanted.
Oh and as for the name? I have no idea why it’s called Jimmy Carter Cake other than I think that it was widely believed that President Carter liked peanuts. But I’ve heard that was actually a myth (the part about him liking peanuts). At any rate, that’s what this recipe is called and if you at all like peanut butter and chocolate then I’m pretty sure you’ll absolutely love this!
I’m all about saving time and being efficient in the kitchen. I mean really, who’s not? So when I discovered this Oven Ready Lasagna recipe soon after we first were married I was pretty delighted. I love that I can make a delicious lasagna and not have to fool with boiling the noodles. Plus it freezes well so I can make it ahead of time and pull it out to use as a meal for guests or for just “one of those days”.
I also wanted to point out that you don’t even have to use no-boil lasagna noodles for this recipe- that is unless you super funny about noodle texture. I almost always use the regular noodles and honestly can’t tell a bit of difference. But then while I’m funny about many things related to food, noodle texture is not one of them. So do whatever you think best!
Update: Reader Alex left this comment on my Facebook page. “Ok, i made this tonight for dinner! I didn’t notice, nor did my family, that the noodles weren’t boiled. Thanks, Lydia, i sure will be making it like this from now on!!!” So if you are on the fence as to which kind of noodles to use maybe that will help you.
My mother-in-law served this Rotisserie Style Chicken to us for the first time a couple of years ago and as soon as I ate some I knew that I had to get there recipe. While I think it does taste different than store bought rotisserie chicken, it is equally delicious. And I love how simple it is! The leftover chicken makes great wraps or even works wonderfully in soups. Oh, and don’t forget to save the bones to make Homemade Chicken Stock!
Don’t let the basic ingredients of this soup fool you, because let me tell you, it is quite tasty. Thanks to the onions, pepper and chives you get lots of flavor and the addition of sour cream makes it just creamy enough to be delicious. In fact my husband who is not really a potato soup fan declares this one to be “pretty good.” And I love that it’s a frugal dish too!
This drink is pure comfort in my mind- all the taste of smooth creamy custard in the form of a warm beverage. It’s the perfect thing for a quick breakfast (after all, it does contain eggs!), a warm-me-up drink or just to wind down with before bedtime. I love that it’s caffeine free too!
I’ve had some people tell me that it tastes like eggnog, which might be true. However, while I really don’t like eggnog at all, this Warm Custard Drink hits the spot for me every time. Just wanted to throw that out there though in case there are any eggnog fans reading this!
Oh and one more thing. If you have one of these Stick Hand Blenders it makes mixing this drink up super simple! I just put the egg mixture in the cup that comes with the blender and then add the milk to that. It’s much less hassle than pulling out my big blender every time!
¼ to ⅓ c. sugar (depends on how sweet you want it)
pinch of salt
⅛ tsp. vanilla
Put milk and sugar in small pan and heat just until it starts to simmer and come to a boil.*
In the meantime, blend eggs, salt and vanilla.
Once milk starts to bubble, remove from heat and add a small amount to egg mixture.** Blend immediately.
Add rest of milk and blend well.
Pour into two mugs and sprinkle with nutmeg.
* Heating the milk to just boiling makes makes it hot enough to kill any bacteria that would be in the eggs.
** If you pour it in all at once, it tends to cook the egg and you’ll end up with little egg chunks in your Warm Custard- not good!
Other serving suggestions:
– Reader Kayla said she used maple syrup and maple flavoring for a bit of a flavor change up. I tried the maple flavor (just a few drops) and it was really good!
– Reader Wendy said she used almond milk and stevia for an equally delicious drink!