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Thursday, May 28, 2015

Shells and Cheese with Bacon

Shells and Cheese with Bacon

I may still be working on perfecting my mac and cheese recipe to replace my favorite boxed mac and cheese but I sure am stumbling onto some tasty variations during my journey. This Shells and Cheese with Bacon dish would be one of those variations; one that my husband has been scarfing by the bowl full.

Like I said in my last post, Mac and Cheese is one of those side dishes that I can totally dig into no matter how warm it is outside. Most of the time in the summer (and freaking hot spring) weather, I'm looking for cold or cool dishes (hello, can I just please live off of frozen yogurt in the summer?!?) but mac and cheese is one thing that I'll let slide. If it's a good mac and cheese, I'm willing to eat it no matter how hot it is outside.

Shells and Cheese with Bacon

I 100% admit it though that boxed mac and cheese is something I could eat every single day. If the end of the world comes and I have mac and cheese to live off of I'll be doing just fine. ;)

But that doesn't mean that I'm not working towards making that "perfect" mac and cheese at home from scratch. Over the years, I've made some killer mac and cheese recipes, like the Crock Pot Macaroni and Cheese and the Mushroom and Truffle Sea Salt White Cheddar Macaroni and Cheese , and while these are perfect side dishes, I'll admit that they're really rich and a small portion of those is plenty for me.

I want the mac and cheese that I can literally eat bowls and bowls of....ok not that that's a good idea or that I do that..........yeah... moving on.

Shells and Cheese with Bacon

This Shells and Cheese with Bacon is one of those mac and cheese dishes that my husband can eat over and over. Just tonight he had two huge bowls of it for dinner.

We've made recipe with a few different cheese so far and this is what we've learned so far:
  • Using all "Extra Sharp Cheese" is way too rich for me, I can't handle it
  • Using half "Extra Sharp Cheese" and half "Colby" cheese is better but still rich, but this is Big Bear's favorite version
  • Using all "Colby" or all "Regular Cheddar Cheese" is more my style.
So if you're 100% die hard in love with Extra Sharp Cheese go for it but if you're more of a Cheddar Cheese lover go with that one.

We also tried this recipe with a Extra Sharp White Cheese and it was so rich that is made my teeth hurt...I would recommend avoiding that haha.

But you know what gives this pasta the little extra kick that Big Bear is loving?

Bacon Smoked Sea Salt . I got a little bag of it from The Spice and Tea Exchange  and Big Bear has been going crazy over it. It's gone in mashed potatoes, on rib eyes and in these Shells and Cheese with Bacon.

Bacon Smoked Sea Salt

So yes, Cheese, Pasta, Bacon AND Bacon Smoked Sea Salt all rolled into one dish.

Shells and Cheese with Bacon

Bacon and Cheese Lovers Unite!
Shells and Cheese with Bacon
By: Angie Barrett -
5/28/15                                                                 (Click to Print)
Makes 6-8 servings        

16 oz shell pasta
3 tablespoons butter
2 tablespoons flour
1 cup heavy cream
1 cup whole milk
16 oz Colby Cheese (or 8 oz Extra Sharp Cheddar & 8 oz  Colby Cheese)
1 teaspoon Bacon Smoked Sea Salt  (I got mine from The Spice and Tea Exchange)
1/2 teaspoon pepper
About 15 strips of bacon, cooked and crispy


Cook the pasta in salted, boiling water in a large stock pot for about 13 minutes or until tender to you liking.

Drain pasta.

In the stock pot, melt butter over medium heat. Add flour and stir and cook the flour until it is light brown.

Add in the cream and milk. Stir and heat/simmer over medium heat for about 5 minutes until it starts to thicken up.

Add in cheese, bacon salt and pepper. Stir until cheese is melted.

Pour in pasta and stir to coat all of the pasta with the cheese sauce.

Chop the bacon and stir in.

Serve hot.

The Spice and Tea Exchange did send me the Bacon Smoked Sea Salt as a gift but this post is not sponsored and as always these words are 100% mine. 
Click Here to Keep Reading..... "Shells and Cheese with Bacon"

Tuesday, May 26, 2015

Greek Yogurt Ranch Pasta Salad

Greek Yogurt Ranch Pasta Salad

I love  to read cookbooks just like anyone else would read a novel. It's not odd to see me curled up in the bed pouring over the pages of a good food magazine or a new cookbook while my husband catches up on his shows. Heck, the other Sunday I took one of my cookbooks to the golf course and drove the golf cart for BigBear and read through the cookbook while he played a round of golf.

Cheryl Sternman Rule's Yogurt Culture got the same treatment. When my friends over at Stonyfield sent me a copy, I sat up that night looking through the book, scanning all of the details of  each photo, reading over each recipe and making mental notes of the little tips that Cheryl had throughout the book.

Cheryl Sternman Rule's “Yogurt Culture”

The Frosted Mocha Cupcake (p. 251) and the Ultimate Strawberry Frozen Yogurt (p. 306) really caught my attention and got me to thinking. What else could I be making with yogurt and Greek yogurt?

Cheryl Sternman Rule has over 115 yogurt filled recipes in this book and I normally only have yogurt by itself or in a smoothie.

What's something I could be using yogurt or Greek yogurt in?

Cheryl Sternman Rule's “Yogurt Culture”

Pasta Salad! It's light, it's cold, it's refreshing and it fits into this week's "Cookout Side Dish Theme"!

The weather has been roasting us up just a little bit lately. As normal, spring hung around for about 2 weeks and then jumped ship. Yesterday when we were ending our evening walk with the dogs it was still about 86F outside and it had cooled down quite a bit.

And it's only going to get hotter as June, July and August are just around the bend.

But when it's hot out I have to admit that I'm not normally up for heavy foods. I mean I'll sacrifice my comfort for some creamy mac and cheese when it's hot but other than that I want to live off of ice cream, frozen yogurt and anything cold.

Greek Yogurt Ranch Pasta Salad

Cold Pasta Salad is where it's at on hot southern days! We needed dinner after our walk today and I was just fine with a big ol bowl of cold Greek Yogurt Ranch Pasta Salad!

I think it was my friend Tara that introduced me to boxed Ranch Pasta salad back when we lived at Camp Lejeune. I lived off of that stuff when BigBear was deployed that summer (he's not big on pasta salad)

I'm still in love with the boxed kind but I'm also perfectly fine with making pasta salad without the box too.  This Greek Yogurt Ranch Pasta Salad isn't at thick and heavy as the boxed kind and I like that about it.

You can adjust the flavor to your liking and pretty much throw in anything you love!

What you'll need (amounts in recipe below)
Rotini pasta
GREEK yogurt, I used Stonyfield Organic Greek Yogurt
Milk (not pictured)
Ranch Seasoning, I used Market Spice Ranch Dressing Mix
Sharp Cheddar Cheese, cubed into tiny cubes
Frozen peas, thawed
Grape Tomatoes or Cherry Tomatoes, sliced in half (I used red and yellow)
Ham, cubed into tiny cubes, I used a smoked Virginia ham

So let's make some pasta salad!

Cook the pasta in salted, boiling water for about 10 minutes or until tender to you liking. 

Don't forget to salt the water, this gives the noodles flavor. I eyeball it so don't hold me too it but I'm guessing I put about 1-2 tablespoons of salt in my large stock pot. (Don't worry, most of the salt is gonna end up going down the drain when you drain the pasta but it makes a world of difference) 

After the pasta is cooked, drain the pasta but DO NOT RINSE.

Pour pasta out into a single layer onto a rimmed baking sheet and let cool. Let the pasta cool while you gather the pasta salad ingredients. (Pasta will cool faster in a single layer on the tray)

In a small bowl, whisk together the GREEK yogurt and the milk.

 Whisk in the ranch seasoning. ** Here is where you'll want to taste it and season as desired. You may want to add more ranch, or add in a few dashes of paprika, salt or pepper. I like for mine to be light and fresh so I stuck with 2 teaspoons of ranch seasoning but I do love adding paprika to it too!

Whisk is from OXO - it's the  9" Whisk

Pour the pasta into a huge bowl. Add in the peas, cheddar cheese, tomatoes and ham.

 For the ham, I went to the local deli and had them slice me a few thick slices (it was a #9 thickness at my store)

Stir in the GREEK yogurt ranch dressing. Stir well until everything is coated. 

Greek Yogurt Ranch Pasta Salad

Serve cold.  

Greek Yogurt Ranch Pasta Salad

You may want to mix up a little extra dressing to "re-hydrate" the pasta salad if you store it in the fridge over night, but that's just personal preference. 

Greek Yogurt Ranch Pasta Salad

Greek Yogurt Ranch Pasta Salad
By: Angie Barrett -
5/26/15                                                                 (Click to Print)


16 oz rotini pasta
1 cup GREEK yogurt, I used Stonyfield Organic Greek Yogurt
1/2 cup milk
2 teaspoons ranch seasoning, I used Market Spice Ranch Dressing Mix
5-8 oz sharp cheddar cheese, cubed into tiny cubes
1 cup of frozen peas, thawed
15 oz grape tomatoes or cherry tomatoes, sliced in half (I used red and yellow)
1/2 pound ham, cubed into tiny cubes, I used a smoked Virginia ham


Cook the pasta in salted, boiling water for about 10 minutes or until tender to you liking.

Drain pasta but DO NOT RINSE.

Pour pasta out into a single layer onto a rimmed baking sheet and let cool. Let the pasta cool while you gather the pasta salad ingredients. (Pasta will cool faster in a single layer on the tray)

In a small bowl, whisk together the GREEK yogurt and the milk. Whisk in the ranch seasoning. ** Here is where you'll want to taste it and season as desired. You may want to add more ranch, or add in a few dashes of paprika, salt or pepper. I like for mine to be light and fresh so I stuck with 2 teaspoons of ranch seasoning but I do love adding paprika to it too!

Pour the pasta into a huge bowl. Add in the peas, cheddar cheese, tomatoes and ham. For the ham, I went to the local deli and had them slice me a few thick slices (it was a #9 thickness at my store)

Stir in the GREEK yogurt ranch dressing. Stir well until everything is coated.

Serve cold.

Disclosure: I work with Stonyfield as part of the Clean Plate Club and I did received a copy of Yogurt Culture cookbook, a whisk from OXO and coupons from Stonyfield for the Greek Yogurt but as always, all opinions are 100% my own. 
Click Here to Keep Reading..... "Greek Yogurt Ranch Pasta Salad"

Monday, May 25, 2015

Memorial Day 2015


All Gave Some, Some Gave All.

Words that are tattooed on my husbands arm that reminds me everyday of the sacrifice our military men and and women have made.

I'm proud of them all but ‪‎Memorial Day‬ is about remembering those that have passed away here and those that never came home. 

Have a safe Memorial Day and remember those that sacrificed everything for their country

Click Here to Keep Reading..... "Memorial Day 2015"

Friday, May 22, 2015

Hummingbird Cake


I have two sweet little wooden boxes sitting here on my desk in my home office/prop room/cookbook library. They are each filled with recipes that belonged to our grandmothers.

One box use to sit in my grandmother's kitchen and it holds handwritten and newspaper clipped recipes from my Ma (my dad's mother) the other is on "temporary loan" from my husband's Aunt and it belonged to his grandmother, Grandma Mary (who was my husband's Dad's Mom). Like Ma's recipe box, Grandma Mary's small wooden box of recipes holds little index cards with typed recipes, hand scribbled recipes that she jotted down and recipes that she had clipped from various places.

Hummingbird Cake

Out of all the cookbooks that I have the recipes in these two little boxes are by far the most important.

These are recipes that at some point, stood out to our grandmothers! Our grandmothers held these in their hands and used them in their kitchens while making meals for their/our families.

Hummingbird Cake

I had already planned on making Hummingbird Cake for the blog but I knew that this was the perfect time to do it when I pulled out this "Humming Bird Cake" index card from Grandma Mary's recipe box.

Grandma Mary's Recipe for Humming Bird Cake
Grandma Mary's Recipe for Humming Bird Cake -- Mine is slightly adapted from this one and another
You see I've been working on scanning and copying down all of Grandma Mary's recipes so that everyone in the family can have copies of them.

Some are written out on scrapes of papers, some of the recipes are clipped from magazines, some are typed out on little index cards like the one above and she even had some of mine from my blog printed out and stuck in a recipe binder.

Slice of Hummingbird Cake

This Hummingbird cake recipe that I'm sharing today though, is just a little different from the one Grandma Mary had slipped down into her recipe box. I added brown sugar to mine and roasted the bananas too. I also replaced the oil with butter & milk and cut the baking time down to 35 minutes per a little advice from Paula Dean's recipe for Hummingbird Cake.

Slice of Hummingbird Cake

So let's take a look at this cake! Y'all have no idea how excited I am about the layers of this cake. It's by far the best layered cake that I've ever made. I am not normally an "oh my gosh I need cake" kinda person, but I am now, well I am with this cake anyways!

Hummingbird Cake

I normally turn down birthday cake (and cake in general) but I do have a love for cupcakes as long as they're not dry. I am the pickiest person ever when it comes to cake. It has to be fantastic cake for me to want to keep eating it. I can not stand a dry cake and this cake is FAR from being dry. It's not in the least bit even close to being dry. It's amazing and so full of flavor.

Slice of Hummingbird Cake

Hummingbird Cake is a cake that's pretty popular here in the South but while most people have heard of it not a lot of people I talked to knew what was in it. I'll even admit that I'd only had it once in my life before I started making it myself. 

Slice of Hummingbird Cake

So either, we're not far enough south for this cake to be a part of every day life or our generation is just behind haha. I'm kind of thinking that it's a mixture of both. I mean not a lot of mothers or grandmothers are in the kitchens passing down their favorite recipes anymore, well I mean not like they use to.

Hummingbird Cake

So, what is Hummingbird Cake? It's basically a spice cake loaded with pineapples, bananas and pecans. It's also layered and frosted with a thick cream cheese icing!

PSSSTTTT If you're allergic to nuts just leave the pecans out of this recipe! It'll still be exceptional cake!

Hope you love it as much as I do! 

Hummingbird Cake 
By: Angie Barrett -
5/22/15                                                                          (Click to Print)
Adapted from Grandma Mary's & Paula Dean's Recipes for Hummingbird Cake                 

What You'll Need:

3 cups flour (all-purpose flour)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 sticks butter,  temperature  (1 cup)
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla extract
4  eggs
2 cups mashed ripe banana (about 4 medium bananas)
8 oz crushed pineapple (with the juices)
1/3 cup milk
2 cups pecans, chopped (I roasted mine)
Nonstick baking spray

Frosting recipe:
2 sticks butter, room temperature  (1 cup)
16 oz cream cheese,  temperature
2 cups powdered sugar
1 teaspoon vanilla extract


Preheat oven to 350F. 

Place the bananas (with the peels on) on a baking sheet. Roast in the oven for 10 minutes. Let cool. Peel and mash the bananas, set aside. 

In a large bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.

In the bowl of a mixer, cream together the white and brown sugar with the butter. Add in the vanilla. 

Mix in the eggs, bananas and pineapples. Mix in the milk. 

Mix in 1 cup of chopped pecans. 

Divide batter evenly into 3 three prepared cake pans. (I sprayed mine with non-stick cooking spray and places a parchment circle in the bottom of each pan before filling)

Bake for 35 minutes. Test the cake by sticking the toothpick into the center of the cake, toothpick should be clean when you remove it if the cake is done.

Remove cakes from oven and let them cool completely. 

Once cooled, carefully level the tops of the cakes with a serrated knife. 

For the frosting:

In the bowl of a mixer, cream together the butter and cream cheese. Carefully mix in 2 cups powdered sugar. Add in the vanilla and mix well. 

To assemble the cake:

Stack the cakes on top of each other with a layer of frosting in between each layer. Frost the entire cake. Top with 1 cup chopped pecans.

    Click Here to Keep Reading..... "Hummingbird Cake"

    Wednesday, May 20, 2015

    Chocolate Pie

    Chocolate Pie

    My father in law is a great cook and when I think of other "foodies" and great cooks in the family he's one of the first people that pop into my mind! While he is fantastic at making all types of dishes, he has 3 great recipes that I call his "3 Signature Dishes", those would be:

    • Homemade Chocolate Fudge (which I'm still trying to master)
    • Sausage and Gravy Biscuits  (which BigBear has gotten really good at making)
    • Chocolate Pie (which I have gotten pretty good at making haha)

    Chocolate Pie

    My father in law still makes these home cooked dishes but I wanted to learn how to make them too so that I can pass them onto our future children and their children. These are the types of recipes that I love to make, recipes with family history haha.

    I first had this chocolate pie about 9 years ago, back when Thomas and I were dating and I've been in love ever since, it probably helped seal the deal when he asked me to marry him. haha just kidding, just kidding! ;)

    Chocolate Pie

    A few years ago, My father in law, Robin, taught me how to make it and offered a few tips last year when I decided to give it a try on my own for Thanksgiving.

    I was so excited that I was finally going to make Robin's Chocolate Pie for Thanksgiving. I followed every step and carefully added EXACTLY the right ingredients amounts. I worked on it, poured it into the pie shell, wrapped it up and stuck it into the fridge.

    It sat there for about 6 hours until it was time to pack it up and take it over to Mom and Dad's for Thanksgiving Dinner.

    Chocolate Pie

    When dessert time came, I was so excited. I cut a slice, tasted it and .....well this is really good but this isn't Robin's Chocolate Pie, it's really good but it's not right. What the heck! I did everything I was suppose to do, I had taken my time, I had made it exactly like he taught me too.

    I wrapped up the left overs and took them home with my head hung in shame.

    The next evening, I took some of the pie out of the fridge and decided to have another slice to see if I could pin point where I had gone wrong.

    One Bite.... Oh, My, Gosh... it's perfect. What in the's the exact same pie as yesterday, but now it was amazing and tasted just like my father in laws famous chocolate pie!

    It needed to sit in the fridge for over 24 hours to really make it rich and perfect! FACEPALM

    Chocolate Pie

    Haha, so if you make this, PLEASE take the time to let it sit for about 24 hours in the fridge or at least overnight! I know it'll be hard to wait that long but it's 100% worth the wait!

    A few other tips for making this pie:
    • If you're using a store bought pie crust, make sure to get a "deep dish" pie crust. Pre-bake it according to the package directions before filling.
    • Use ARGO Cornstarch for a smoother pie
    • Make sure to heat the milk beforehand to cut down on the whisking and cook time.
    • Don't want to keep the pie in the foil pie pan with the store bought crusts? While it's still super cold, trim the edges of the pie dish and pop it out of the foil pan, press it down into your own pie pan! :)
    Also I only changed one thing from my father in law's recipe, I upped the amount of extract and I used 1 teaspoon of Vanilla and 1 teaspoon of Chocolate extract! I know right....Chocolate Extract? Oh my gosh if you can get it, GET IT.

    Top with whipped cream and shaved chocolate if you're feeling "fancy" haha.

    Chocolate Pie          
    By: Angie Barrett -
    5/20/15                                                                          (Click to Print)
    Makes 1 nine-inch deep dish pie                   
    From my father in law Robin,slightly adapted from the 1979's Hershey's Cocoa Cookbook                  

    What You'll Need:

    9 inch deep dish pie crust (homemade or store bought), cooked and ready for filling
    1/2 cup cocoa powder ( I used Hershey's)
    1¼ cups sugar ( I used Dixie Crystals)

    1/3 cup cornstarch, ( I used ARGO Cornstarch)
    ¼ teaspoon salt
    3 cups whole milk
    3 tablespoons butter
    2 teaspoons vanilla*
    *(OR 1 teaspoon vanilla extract AND 1 teaspoon chocolate extract**, which I love!
    **I used Nielsen-Massey Chocolate Extract
    Plastic Wrap


    Heat the milk in the microwave until hot.

    In a medium sauce pan, whisk together the cocoa powder, sugar, cornstarch and salt.

    Add in the milk and whisk until smooth.

    Cook and whisk over medium heat until it starts to boil. As soon as it startsto boil, start a timer for 3 minutes. Whisk for 3 minutes.

    Remove from the heat and let cool for just a minute. Whisk in the butter and extract.

    Pour into the prepared pie crust. Cover the pie with plastic wrap, letting it touch and cover the top of the pie. (It'll stick to the top of the pie and prevent it from forming a film)

    Refrigerate at least 4 hours but preferably 24 hour, TRUST ME, it will be 10000 times better after 24 hours in the fridge.

    **BigBearsWife Tips:

    • If you're using a store bought pie crust, make sure to get a "deep dish" pie crust. Pre-bake it according to the package directions before filling.
    • Use ARGO Cornstarch for a smoother pie
    • Make sure to heat the milk beforehand to cut down on the whisking and cook time.

    Click Here to Keep Reading..... "Chocolate Pie"

    Monday, May 18, 2015

    Homemade Southern Banana Pudding

    Homemade Southern Banana Pudding

    There are two types of people out there when it comes to banana pudding, those that like hot banana pudding and those that like cold banana pudding. I belong to the second group, I want my banana pudding ice cold. My mom and Big Bear also love their banana puddings cold but I've known a few people that want their banana pudding pipping hot, straight from the oven.

    This recipe will please both types of banana pudding lovers! You can have it hot and fresh right from the oven or let it cool for a nice chilly dessert! (Please tell me you're going with the second option so that we can still be friends) :) haha

    Homemade Southern Banana Pudding

    I seriously don't know one person that doesn't love banana pudding, I'm sure BigBear's grandmother probably didn't care for it because she disliked bananas up until a few months before she passed away. This probably wasn't 1st on her list haha, but other than sweet Grandma Mary, I can't think of one single person that wouldn't love Homemade Southern Banana Pudding!

    We went to a cookout yesterday and what was for dessert? Homemade Banana Pudding!

    Homemade Southern Banana Pudding

    My brother's girlfriend's brother graduates from high school this year and his dad made a huge (amazing) homemade banana pudding for the BBQ! It was so was also quickly devoured by almost everyone at the party.

    Of course I always talk food when I'm out and about, so William and I spent a little time talking about banana pudding today and comparing notes haha. I may be 100% in love with this Homemade Southern Banana Pudding here that I'm sharing on the blog today but that doesn't mean I don't want tips and ideas from other people! If someone is willing to share a recipe with me I'm all ears!

    Homemade Southern Banana Pudding

    Down here, not only are there two types of people that love homemade banana pudding there are also two versions of banana pudding that you'll find oat potlucks and on church luncheon tables!

    You'll find a baked one like this one and you'll also find the "totally cold, semi-homemade" version!

    I love BOTH!

    The other version is the kind that my mom use to make when we were growing up! That type of banana pudding was made up of vanilla wafers, boxed banana pudding (or vanilla pudding), sliced bananas and cool whip!

    Believe me when I say that both versions are absolutely delicious!

    Homemade Southern Banana Pudding

    Since this week's blog theme is all about "Southern Desserts", I felt it was best to bring the true "Homemade Southern Banana Pudding" to you and perhaps sometime in the future I'll put up a post about the other version!

    I can totally see my grandmothers or great grandmothers pulling this Homemade Southern Banana Pudding out of the oven! It screams home to me!

    Homemade Southern Banana Pudding

    Who's ready to dig in?

    How do you like your banana pudding? Hot or Cold?

    Homemade Southern Banana Pudding           
    By: Angie Barrett -
    5/18/15                                                                          (Click to Print)
    Fills an 8x8 pan                      

    What You'll Need:

    4 large eggs
    3/4 cup sugar
    3 tablespoons all-purpose flour
    1/4 cup cornstarch, ( I use ARGO Cornstarch)
    1/2 teaspoon salt plus a pinch of salt
    3 cups whole milk
    1 teaspoon vanilla extract
    About  50 vanilla wafers
    5 medium bananas


    Preheat the oven to 350F.

    Place unpeeled banana on a baking sheet and bake for 10 minutes.

    Remove from oven and let cool.

    Once cool, slice the bananas.

    Bump oven temperature up to 425F.

    In a large bowl combine 1/2 cup sugar, the flour, cornstarch and salt. Mix together.

    Take 3 of the eggs and separate the yolks from the whites.  Set the white aside.

    Add the remaining whole egg to the egg yolks. Add the egg yolks to the sugar mixture and mix well.

    Stir in 1/2 cup milk.

    Heat 2½ cups of milk in a medium sauce pan, when the milk is warm whisk in the sugar and egg mixture.

    Cook on medium heat, uncovered until thick. This should take about 10 minutes. Mine normally doesn't thicken up until it reaches 9 minutes and 30 seconds. haha.

    Remove from heat and add in 1 teaspoon of vanilla.

    Add half of the vanilla wafers to the bottom of a 8x8 pan.

    Cover the wafers with half of the banana slices.

    Cover the banana slices with half of the pudding mixture.

    Add another layer of vanilla wafers followed by a layer of banana slices and then finish off with a layer of pudding.

    In the bowl of a stand mixer, mix together the egg whites and a pinch of salt. Mix on medium-high for about 5 minutes or until stiff peaks form.

    Add in 1/2 cup sugar and mix on high until super stiff peaks form and the meringue does not fall out of the bowl when it is turned upside down.

    Spread the meringue over the top of the pudding.

    Place into a preheated oven and cook at 425F for about 6 minutes or until the meringue has browned to your liking!

    Serve hot or cold. 

    Click Here to Keep Reading..... "Homemade Southern Banana Pudding "


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