Campfire Sunday lunch

The cold front that swept through Virginia in the wee hours of Saturday morning brought much cooler temperatures and much lower humidity to the Shenandoah Valley. After Saturday's high temperature in the 60s and last night's overnight lows in the 40s, today has turned into another delightfully cool, comfortable day to be outdoors.

So for dinner there's campfire chicken foil packets made up of chicken, carrots, celery, and red peppers, wrapped in heavy-duty foil, cooked in the coals of the fire, and that is followed up with homemade chocolate pudding (recipe below).

It's a simple meal, yummy, and plenty of time left over to take in the outdoors. Enjoy your Sunday!

Homemade Chocolate Pudding
This is a gluten-free dessert

1/4 cup Hershey cocoa
2/3 cup sugar
3   Tablespoons cornstarch
1/4 teaspoon salt (opt)
2 1/4 cups milk (I use skim but whole makes thicker pudding)
2 Tablespoons butter
1 teaspoon vanilla

Combine cocoa, sugar, cornstarch, and salt in medium saucepan. Gradually blend milk into dry ingredients. Cook over  medium heat, stirring constantly, until mixture comes to a boil. Continue boiling for one minute, stirring constantly, then remove from heat. Stir in butter and vanilla and mix until well blended. Enjoy warm or cold.

I've made this since my kids were little -- don't think I've ever used whole milk -- and they love it.