The proverb "the proof is in the pudding," or, in its longer form, "the proof of the pudding is in the eating," implies that the end result of an endeavor is what matters. Comforting words indeed, when I look at the cardboard boxes of pudding mix I somehow acquired during a zealous shopping trip. One chocolate, one vanilla - the two have sat steadfastly on our shelf for a good six months, and would probably stay there longer if it weren't for the impending need to use up as much food as possible before an upcoming move.

Don't get me wrong - I've had wonderful puddings, and I'm sure there are many who count pudding as a mainstay comfort food. However, pudding from a mix has never really done it for me. While I can only guess at my original intentions when I tossed those boxes in my cart, I'm determined to make something more from these humble beginnings.

In that spirit, I've searched for a few easy recipes, adaptable to what I (and you) might currently have in the kitchen, which not only incorporate pudding mix but bring it to new heights. This hub is just a collection; I'll post results under "Kitchen Adventures" as I experiment with recipes.

Recipe #1: Chocolate Liqueur Pudding

This is adapted from a recipe I found on epicurious.com. I chose Godiva chocolate liqueur, since I'm trying to use it up and can rarely have too much chocolate in a recipe, but this would be delicious with any number of dessert liqueurs. Berries or cherries to garnish would be a lovely touch.

1 box (3 1/8 oz.) chocolate pudding mix

6 tablespoons semisweet chocolate chips (heaping 1/3 cup), or 3 oz. semisweet chocolate, chopped

2 1/2 cups milk

9 tablespoons Godiva chocolate liqueur

1. Combine all ingredients in heavy saucepan.

2. Stir over medium heat until chocolate melts, and pudding boils and thickens.

3. Divide among 6 ramekins, custard cups, or small glasses/mugs - or pour into one large bowl.

4. Refrigerate at least 1 hour. (If made a day ahead, keep covered in the fridge.)

Recipe #2: Easy Creme Brulee

I've always considered creme brulees to be out of my baking league. This recipe really looks accessible, though. I'm intrigued by the use of pudding in place of the traditional custard.

24 vanilla wafers, coarsely broken

1 box (3 1/8 oz) vanilla pudding mix

2 cups milk

1/2 teaspoon cinnamon, or more to taste (optional)

1/4 cup packed brown sugar

1. Layer vanilla wafers on bottom of 1 1/2 quart ovenproof dish.

2. Cook pudding as package directs, using milk; add cinnamon if using. Pour over wafers in dish. Refrigerate 3-4 hours, or until set.

3. Preheat oven to broil. Sprinkle brown sugar evenly over pudding (a strainer can help); broil for 3-5 minutes, or until sugar is melted and caramelized. Serve and enjoy!

Recipe #3: Super-Quick Blueberry Creme Brulee

Most recipes that incorporate pudding mix call for an hour-plus of chilling time. This one requires only 5 minutes - excellent news! The whole recipe can be prepared in 10 minutes...perfect whether you're preparing for a big move or just want a treat on the double.

1 box (3 1/8 oz) vanilla or lemon pudding mix

2 cups cold milk

6 oz. fresh blueberries (1/2 dry pint)

4 tablespoons white sugar

1. Whisk pudding mix and milk for 2 minutes in medium bowl. Refrigerate for 5 minutes.

2. Set aside 12 blueberries for garnish, if desired. Stir the rest of the berries into the pudding.

3. Divide pudding among 4 (8-oz.) ovenproof ramekins, or one shallow 1-quart baking dish.

4. Preheat oven on broil. Sprinkle each ramekin with 1 tablespoon of sugar, or sprinkle 1-quart dish with full amount of sugar.

5. Place pudding dish(es) on a cookie sheet and broil for 2-3 minutes or until sugar has melted and caramelized. Garnish with leftover berries if desired. Enjoy!