Homemade Banana Pudding

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I've been making this recipe for 25 years but I don't remember where I got it. Well, in any case....it's so Good! We used to have big family gatherings at Thanksgiving and Christmas...aunts, uncles, cousins, stray relatives...the house was bursting at the seams and each family had their special dish they brought...this Banana Pudding was my signature dish. It got a lot of compliments and there were never any leftovers. Times change and people are busy now days so it's been a long time since we've had a family gathering like that but I still make this Banana Pudding for my children and grandchildren. I fixed this one in the picture for my son today and he took a bite...closed his eyes and said, "Umm" (that's code for...WOW!!! Mom this is really good.) lol

Homemade Banana Pudding

1 bag or box Vanilla Wafers
6 large Bananas
1/2 stick Butter
2 Tbsp. Flour
1/4 tsp. Salt
3 Eggs (separated)
1/2 cup of Sugar
3 cups Milk
1 tsp. Vanilla

Cooking Instructions:

Layer vanilla wafers and bananas in bowl. I start with the 1/3 of the vanilla wafers, slice 3 bananas on top of that and repeat the layers again ending with the vanilla wafers.

Separate the yolks and the whites of the egg. (reserve the whites if you want to make meringue)

Beat the yolks till light yellow and add into 1/2 cup of the milk....mix well...this helps the yolks to mix with the other ingredients more easily.

On medium heat in a large non-stick pan melt the butter and then add the flour. Stir for a minute or two to get the flour taste out.

Add milk and egg mixture and salt and sugar. Stir and keep stirring...it's very important that it not stick. Cook till mixture is thickened and bubbly then add vanilla. If you add the vanilla at the beginning...it will cook out and the results will not be as good.

I pour the mixture through a strainer to make sure all the little bits are out and the pudding is nice and smooth then I pour it over the wafers and bananas.

It's so good to eat when it's warm so I usually get me a taste test right then...lol The rest goes in the fridge.

No meringue for me...I don't care much for it but if you do here is how to do it.

Meringue:

Beat the 3 egg whites till light and fluffy then add 1/4 cup of Sugar and 1/2 tsp. vanilla.
Turn oven to Broil. Pour beaten egg whites on top of pudding and broil until meringue is browned.  Keep an eye on it...it goes fast and will burn.

Chocolate Gravy

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I remember this treat from my childhood.  My sisters and I would always beg my mother to make Chocolate Gravy for breakfast or anytime for that matter...lol...she was a great fan of canned biscuits but don't worry it taste great over them too. I don't think she ever added vanilla to the gravy but I saw it added on a recipe I looked at the other day and thought it might be good.  When I made this batch I tasted of the gravy without vanilla and it was delicious then I added the vanilla and it was also delicious with more of a chocolate bar taste...so...it's your choice...either way you will not be disappointed! This is the Chocolate Gravy that I used to make my kids when they were little...I guess I just figured out the recipe by trial and error which is the best way to learn.

Chocolate Gravy

1/2 stick butter or margarine
2 Tbsp. Flour
3 Tbsp. Hershey's Powdered Cocoa
1/2 cup Sugar
2 cups Milk
Pinch of Salt
1/2 tsp. Vanilla (optional)

Cooking Instructions:

Over medium heat place butter in sauce pan...let melt...add the flour.  Cook that for a minute to get the flour taste out.

Add the sugar, cocoa, salt and milk. Stir. (It will look like a big mess but don't worry...it will all come together as it heats up.)

Keep stirring till it reaches a boil and let it boil another minute or two. It might try to get out of the pan...just stir it back down and be sure to keep the bottom stirred good or it might stick. I use a heat proof spatula and stay with it stirring constantly. Just before taking it off the heat add the vanilla...if you add it earlier it will just cook away. Give it a few more stirs to get all that vanilla goodness in there. 

Just like white gravy...if it looks a little too thick just add a little more milk and cook another minute. As you can see in the picture it kind of has a glossy look when it's done. After you pour it out into a bowl be sure to cover it or it will have a skim over the top. 

Sweet Milk Biscuits

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My grandmother (aka: Ma Tisha) used to make the best biscuits.  I have tried every way in the world to make a biscuit as good as hers but as everyone knows you can never cook as good as your grandma. :)  After years of disasters I finally learned how to make a decent tasting biscuit. She made hers with sweet milk and lard and used White Lily Flour...I make mine the same only I use Crisco Shortening. I have a batch in the oven now...they smell wonderful!

Sweet Milk Biscuits

2 cups Flour (self-rising)
1 cup Shortening
1 cup Milk (whole)
1/2 cup butter (melted) for brushing on top when they come out of the oven.

Cooking Instructions:

Sift flour into med. size bowl. Add shortening and milk. Mix all together...that's right...no cutting the shortening into the flour or any strenuous chore like that...lol Now some people do this with a spoon and some dig right in with their hands...the choice is up to you...I've been known to do it both ways.

The dough should now look like a wet sticky mess but not runny. If it looks a tad dry just add a little more milk.

Flour something...counter, pastry sheet or whatever you can roll them out on.

Pour mixture out onto floured surface and sift more flour onto the top...this is to keep your hands from sticking when you dig right in there and start folding the dough over and over on top of itself...don't be afraid to use that flour...sprinkle as many times as you need to. I fold a few times and then sprinkle more flour and then repeat several times.  

Contrary to popular belief I work my biscuit dough into layers by folding it over on itself about 20 times...it does not make the biscuits tough.

Now when you get the dough to where its firmed up enough to roll out...roll it out. I just pat it out with my hand...no rolling pin for me.  I have never got a single complaint about a fingerprint in my biscuits...lol I don't measure but I guess about 3/4 inch thick.





Now cut them out with a biscuit cutter...if you don't have one a Mason Jar Ring will do or some people even cut both ends off a can and use that...I once knew someone that made her biscuits tiny with a tomato paste can. I always make a "crazy biscuit" with the leftover dough. My sister and I used to fight over the crazy biscuit...I don't know why it never occurred to my mother to make two of them.

Place them on a baking dish...I use a glass pan but if you want the bottom of your biscuits browner use a cookie sheet or pizza pan...the darker the pan the more it will brown.

Bake at 350 degrees for 40 minutes.  That's how I do it...some like to bake their biscuits at 425 degrees for 20 minutes or so...try it if you like but I think it drys them out. I guess it's according to how much time you have.

When they come out of the oven...brush with melted butter...enjoy! I am eating one right now and MAN!!! Is it GOOD!!!

Sausage Gravy

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This is my own version of Sausage Gravy.

Sausage Gravy

3 Sausage patties (any brand you like)
1/2 stick of Butter
2 Tbsp. Flour
2 cups whole Milk
1/2 tsp. Pepper
1/2 tsp Salt

Cooking Instructions:

Place sausage patties in skillet.  Cook on med heat till done...do not over brown.
Chop patties in very small pieces with a spatula.
In same pan with sausage pieces and drippings add butter and melt.
Add flour, salt, and pepper and cook for a minute to get the flour taste out.
Add milk...it will look like a big mess but it will come together the more you stir.
Bring to bubbling boil...keep stirring until thickened,  If gravy is too thin keep on stirring...the longer it cooks the thicker it will get.  If it is too thick...add more milk and keep on stirring.
Cook for a couple of minutes at the bubbling boil stage.
Now you are ready to pour over a couple of fresh homemade biscuits...oh so good!


Tips:


I use sausage patties because I always have a package of them in the freezer but you can use 1/3 package regular roll sausage.


Don't let the gravy sit out for too long uncovered...a thick unappetizing film will develop over the top...Yuck!  Put a lid on it or a piece of saran wrap.  Sometimes I just set a plate over the bowl.

Spaghetti Casserole

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     I don't remember where I got this recipe...probably out of a magazine somewhere. It only has four ingredients...easy on the wallet and it taste great.    If you have kids that love spaghetti and pizza this is a great in between recipe without all the work.


It's my son's favorite! I made it for him last night and it reminded me to put it on my blog.

Spaghetti Casserole

16oz. Spaghetti (I use the Angel Hair because I like the thin texture)
66 oz. Spaghetti Sauce (any kind you like)
1 pkg. sliced Pepperoni (I use the original with 50 slices)
12 oz shredded Colby/Jack Cheese ( or whatever kind you like)

Cooking Instructions:

Boil spaghetti in a large pot for 10 minutes...don't forget to add salt to the water to flavor the pasta.
Drain and return to the pan
Add Spaghetti Sauce and stir (no need to heat again...the sauce will cook in the oven)


In a large casserole dish pour half of the spaghetti with sauce
Sprinkle half the cheese evenly over first layer
Top with half the Pepperoni
Repeat the layers


Bake at 350 degrees for 30 minutes.

Southern Sweet Tea

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I got this recipe from a church friend named Dorothy...she went on to be with the Lord a few months ago but she was a good cook and her recipes live on.

We used to have our church ladies meeting at a different home every week. That lady would be the host of the week and everyone would bring something to snack on. So, this particular week, we were at Glenda's house and everyone was bragging on the sweet tea.  After much begging Dorothy finally gave us all the secret to her fabulous tasting sweet tea. I have followed her recipe to this day. And YES...there is a BIG difference in the brands...so find the one you like best.

Another Tea Tip:  A woman "also named Dorothy" gave me a good tip about boiling tea bags. She said if you pull the paper tabs off the top of the string and tie them all together...it makes it easy to get them all in and out of the pan at the same time.

Southern Sweet Tea

4 family size tea bags  (She used Luzianne & so do I)
2 cups sugar
water
lemon (if desired)

Tie tea bags together and place in medium saucepan of cold water. (about 2 quarts of water...does not have to be exact...you just want enough to seep the good flavor out of those tea bags.)

Bring to boil and then take off heat and let set for 5 minutes.

Place the 2 cups of sugar in the bottom of a gallon pitcher and pour the hot tea over the sugar...stir till sugar is completely dissolved.

Add water till it reaches the top...stir again.

Makes 1 gallon of Southern Sweet Tea.


Note:  Please don't let your eyeballs fall out when I say 2 cups of sugar...you know what the guys say in the South..."they like their women and their tea sweet"...lol

I serve my sweet tea in Mason Jars.  Yep! Welcome to the South!

Simple Potato Soup

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Simple Potato Soup

The next time you fix boiled potatoes...try this with the leftovers the next day.

To a bowl of boiled potatoes add:

Shredded Colby/Jack Cheese

Chopped Green Onion or Chives

Cracked Black Pepper

Salt to taste

Heat leftover potatoes in microwave or on the stovetop...dip out into bowl...add above ingredients.  The heat melts the cheese and the onion and it's delicious.

I make sure the potatoes are covered by the potato juice before I add the rest of the ingredients...that is what makes the soup.  Nothing to it...soup in minutes!

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Gail's Manwich Meatloaf

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Gail's Manwich Meatloaf

I made this meatloaf up one day while experimenting with different ways to fix meatloaf and we like it...so I have fixed it several times since.  I hope you will like it too!

2 lbs. Ground Beef

1 (15 oz.) can Manwich

1 med. Onion (chopped)

1/2 cup Milk

1 Egg Beaten

2 Tbsp. Steak Grill Seasoning

2 Tbsp. Worcestershire Sauce

1 Tbsp. Onion Powder

1 Tbsp. Garlic Powder

1 tsp. Salt

TOPPING:

1/2 cup Ketchup

1/4 cup Brown Sugar

1 tsp. Mustard

Mix all place in a baking dish and bake at 350 degrees for 1 hour and then brush topping on and bake for 15 more minutes.

Sometimes I add one or two of the following:

1/2 cup Parmeisan Cheese

1 cup Cracker Crumbs or Seasoned Bread Crumbs

Lay sliced Bacon over the top...then cook as directed

Be sure if you add bread crumbs or cracker crumbs that you add enough moisture so it won't be dry.  

Manwich Meatloaf