Did someone say “broth” and “pudding”? We are awash in them!!
What fun we are having making new treats from the broth and puddings.
Today I made a Minestrone soup from some leftover spaghetti sauce added to a jar of the broth. Then added a big pile of finely chopped chicken, some cannellini bean soup, several tablespoons of tomato paste, and egg noodles, then topped with shredded Sharp Cheddar cheese at serving time.
Dessert was another experiment in pudding enhancement. Having been inspired by a Frangipane Pithivier on a friend’s blog yesterday morning, I rooted about in the pantry and came up with some almond meal flour, and added that to some of the vanilla pudding from last night; also added a generous spoon of organic almond extract, and a scoop of yogurt.
DH had his untopped, but I was generous with the pistachio nuts on mine.
Adventures of Dorrie Anne 
It is indeed so great to have these as a base for different dishes.
Thanks for the link to my post! 🙂
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What a coincidence. Just a few days ago Fred showed me a recipe in the NY Times for a full size dessert not unlike the individual treats in your friend’s blog. Small world.
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Cool!
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your fridge looks very inviting and orderly, dear Judie. Hope you had a nice X’mas and wishing you a Happy New Year, virtual hugs, Mitza
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We have a lot of useful refrigerator dishes, so it is easy to keep many goodies on hand for ad hoc consumption. It’s sort of like living in a small restaurant where I am the short order cook! We like to eat, and take great joy in it, so it is a source of satisfaction and entertainment, as well as nourishment! ;->
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