Butterscotch Pudding 

What You Need


  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 1/2 cups whole milk
  • 3 large egg yolks, beaten
  • 4 tablespoons (1/4 cup) unsalted butter
  • 3/4 cup tightly packed dark brown sugar
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract


  • Large bowl
  • Whisk with a long handle
  • 4-quart saucepan
  • Shallow glass container with lid 
  • Fine mesh strainer (optional)
  • Plastic wrap or wax paper


  1. Make a cornstarch slurry: Whisk the cornstarch with the salt in a large bowl. Slowly whisk in the milk until the mixture is smooth. (If you want to be sure you didn’t miss any lumps, reach into the bowl and gently rub out any lumps between your fingers.)
  2. Whisk in the egg yolks: Whisk in the egg yolks and set the bowl aside.
  3. Melt the butter and brown sugar: To make the butterscotch, melt the butter in a deep 4-quart pan set over medium-high heat. When it has melted completely, whisk in the sugar.
  4. Cook the butter and brown sugar: The sugar will look lumpy and grainy at first. Whisk vigorously with the butter. As it melts, it will smooth out and then become a liquid bubbling mass.
  5. Whisk the melted sugar until it emulsifies: You will see the melted butter pooling up around the sugar; keep whisking until the butter and brown sugar are smooth and homogenized.
  6. Cook just until smoke appears: Continue cooking the brown sugar until a small amount of smoke appears. Immediately remove the pan from the heat. (Be careful! The sugar is very hot.)
  7. Whisk in the cream: Slowly whisk in the cream. Be very careful as you do this; the cream and sugar will steam up violently. Whisk thoroughly. It is normal for the sugar to seize into small, hard bits as the cream is added. Return to low heat and continue whisking until the sugar has melted.
  8. Temper the cornstarch slurry: Add most of the hot butterscotch liquid to the bowl with the eggs and milk and whisk.
  9. Return to the pan and cook: Return the tempered slurry to the pan to cook. Raise the heat to medium-high. Whisk thoroughly and energetically (it’s a workout!) as it comes to a full, rolling boil.
  10. Boil for 2 minutes: Once the pudding comes to a full rolling boil, with popping bubbles of pudding, continue whisking and cook for 2 minutes. Then remove the pan from the heat and turn off the stove. Whisk in the vanilla.
  11. Strain into a container (optional): For smoothest results, strain the pudding through a fine mesh strainer into a glass container. (This step is optional but it does make the pudding silkier.)
  12. Cover the surface directly with plastic wrap or wax paper: This prevents a “pudding skin” from forming.
  13. Refrigerate for up to 3 days: Chill for at least an hour or up to 3 days.
  14. To serve, whip lightly: Whip lightly with a whisk or the paddle of a stand mixer to make the pudding extra creamy for spooning and serving.

Recipe Notes

Butterscotch flavor: Truly traditional butterscotch doesn’t get cooked quite to smoking. I like a hint of smokiness in my butterscotch, but if you prefer yours milder, then take the butter and brown sugar off the heat as it forms a bubbling, molten mass, and do not wait to see any smoke.

To serve: I love butterscotch pudding with whipped cream, of course, but also try it with creme fraîche and a sprinkle of salt or turbinado sugar.


Homemade Salsa Roja


  • 4 garlic cloves
  • 2 seeded jalapeño 
  • 2 roasted skinned jalapeño 
  • 2 dry ancho chilies (seeded and cut into thin strips)
  • 1 Tbs EVOO
  • 1 lime’s juice
  • 1/4 cup fresh cilantro 
  • 1/2 red onion, quartered
  • 6 Roma tomatoes 
  • 1 Tbs chili powder
  • 1 Tbs cumin
  • 1 tsp salt
  • 1/2 tsp pepper


1. Put ingredients up to red onion in food processor and pulse 8 times

2. Add remaining ingredients and pulse 4-6 times. 

South Carolina Style Mustard BBQ Sauce

Simple Carolina mustard BBQ sauce. A personal favorite with pulled pork. 


  • 3⁄4 cup yellow mustard
  • 3⁄4 cup apple cider vinegar
  • 3 tablespoons light brown sugar
  • 1 1⁄2 tablespoons unsalted butter
  • 2 teaspoons salt
  • 2 tablespoons Worcestershire sauce
  • 1 1⁄4 teaspoons fresh ground black pepper
  • 1 teaspoon Tabasco (to taste)
  • 1 teaspoon Aardvark habanero sauce (to taste)


Simmer all ingredients over medium low heat, whisking occasionally for 20-30 min. Do not let it come to a full boil or you risk burning the sauce. Remove from heat and let cool. 

Store remainder bottled in refrigerator (I like to use the mustard bottle from above so I have it in a squeeze bottle)

Uncle Jack’s Basement BBQ Sauce Recipe

my uncle jack doesn’t cook much, but curiously he loves collecting cook books. I found this recipe in a BBQ cookbook from the 1960s. 

Serves 6 pints, so get ready to freeze some or or my preference fire up the smoker and throw a block party!


  • 28 oz. ketchup
  • 12 oz. chili sauce
  • 1/3 cup yellow mustard 
  • 1 Tbs dry mustard powder
  • 1.5 cup firmly packed dark brown sugar
  • 2 Tbs coarsly ground black pepper
  • 1.5 cup white wine vinegar
  • 1 cup fresh lemon juice
  • 1/2 cup A1 sauce
  • 3 dashes Tobasco sauce
  • 1/4 cup worcestershire sauce
  • 1 Tbs soy sauce
  • 2 Tbs vegetable oil
  • 12 oz. beer (I prefer a NW Pale – something light and malty, not hoppy)
  • Minced garlic (optional)


Combine all ingredients except the garlic well. Pour into jars to store. This keeps in the fridge for several weeks. In the freezer indefinitely. 

About an hour before serving add minced garlic if that’s your preference. 

Green Chile-Chicken Casserole

This is a Kelly specialty. Simple and delicious!


– 1 1/3 cups fat-free, less-sodium chicken broth 
– 1 cup canned chopped green chiles, drained
– 1 cup chopped onion
– 1 cup fat-free sour cream
– 3/4 teaspoon salt
– 1/2 teaspoon ground cumin
– 1/2 teaspoon freshly ground black pepper
– 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
– 1 garlic clove, minced
– 12 (6-inch) corn tortillas 
– 4 cups shredded cooked chicken breast (about 1 pound)
– 2 cups (8 ounces) finely shredded sharp cheddar cheese


Preheat oven to 350°.
1. Combine the first 9 ingredients (up to minced garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

2. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. 

3. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. 

4. Bake at 350° for 30 minutes or until bubbly.

Savory Mushroom, Shallot and Fontina Quiche

Was looking for a straightforward savory quiche to serve for a brunch get together. This recipe worked great, served as the centerpiece of the brunch buffett with fresh fruit, applewood smoked sausages, aged white cheddar, aged smoked gouda and home made cinnamon rolls (ok they were Pillsburry, but they were still delicious)


1 refrigerated pie crust (half of 15-ounce package)

2 tablespoons (1/4 stick) butter

2/3 cup chopped shallots (about 3 medium)

5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyster, crimini, and button; 12 to 14 ounces), large mushrooms halved

4 large eggs

2/3 cup half and half

1/3 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon freshly grated or ground nutmeg

1 1/2 cups (packed) coarsely grated Fontina cheese (about 7 ounces), divided


1. Preheat oven to 450°F. Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes. If using a frozen pie crust, 7-9 minutes. 

Reduce oven temperature to 325°F.

Meanwhile, melt butter in heavy large skillet over medium-high heat. Add shallots; sauté until beginning to soften, about 2 minutes. Add mushrooms; sprinkle with salt and pepper and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate; spread out to cool slightly.

Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining 1/2 cup cheese over quiche.

Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Carolina Style Smoked Pork Rub

Nice peppery rub and wet mop for a hickory smoked 6-lb. bone in pork shoulder.

Dry Rub
– 3 Tbsp coarsely ground black pepper
– 3 Tbsp firmly packed dark brown sugar
– 3 Tbsp paprika
– 2 Tbsp coarse kosher salt
– 1 tspn cayenne

Wet Mop
– 0.5 cup apple cider vinegar
– 0.25 cup water
– 2 Tbsp Worcestershire sauce
– 1 Tbsp coarsely ground black pepper
– 1 Tbsp coarse kosher salt
– 2 tspn vegetable oil