Creamy Banana Pudding

 

Who doesn't love banana pudding? It's creamy (this one is super creamy!), cold, sweet, has vanilla wafers in it AND it's healthy because of the bananas...right?!? haha! Me. I'm not a super fan of the stuff. My husband Anthony loooooves banana pudding. Especially my mom's recipe. He's been craving it lately with seeing banana pudding Blue Bell ice cream, and a certain chicken sandwich fast food joint currently has a banana pudding shake available. So I found this recipe and he was up for trying a new one. I've already made a banana pudding estate sale recipe, you can check it out here. This one is definitely different though. I'd have to say I like this one better. Still not sure how I feel about the slight lemon taste to it though from dipping the bananas in lemon juice. He didn't seem to mind it. 

Here's my interpretation of the recipe:

Creamy Banana Pudding

Servings 8-10

1 (14oz) can Eagle Brand sweetened condensed milk

1½ cups cold water

1 (4oz) serving pkg instant vanilla pudding mix*

2 cups whipping cream

36 vanilla wafers

3 medium bananas slicked & dipped in lemon juice

Combine eagle brand milk & water. Add pudding & beat well. Chill 5 minutes. Fold in whip cream. Layer pudding mixture, wafers & bananas. Garnish as desired.

*I could not find a 4oz box of instant pudding. I used the small 3.4oz box of Jello-O pudding.

*I used the small 16oz carton of whipping cream.

*I beat the whipping cream while the pudding chilled in the fridge.

*I used fresh squeezed lemon juice to dip the banana slices in.

*I used about 50 vanilla wafers because I made 2 layers

*I used an 8x8 square glass dish to make it. I did have a little bit of the pudding mix leftover. 

 

I hope you enjoy and give this recipe a second chance in your kitchen too.

Beets with Pineapple

We're wrapping up summer here in Texas (hopefully!) and I've got a few more recipes that don't require turning on an oven on the back burner (see what I did there? haha :P) Anyway, this Beets with Pineapple recipe caught my eye. I'm probably in the minority when I say I like beets. So I'm pretty sure I'll be the only one eating this food, and that's okay.

I wasn't sure if this was supposed to be served warm or cold. So I had some while it was still hot and some the next day when it was cold. It was good both ways. I think the sugars did crystalize a bit while being refrigerated. Overall, I probably wouldn't make it again because while I did get everyone to try it, no one else in my family liked it but me. I think it would definitely make a good sweet side to a main dish though.

Here's my interpretation of the recipe:

Beets with Pineapple 

(either tidbits, crushed, chunks)

serves 4-6

Recipe: R. Baird

2 Tbsp. brown sugar

1 Tbsp. corn starch

19oz can pineapple

¼ tsp. salt

1 Tbsp. butter

1 Tbsp. lemon juice

1 1lb. can sliced beets drained

Thicken pineapple with cornstarch, add brown sugar & salt. After thickening, add remaining ingredients & heat thoroughly.

* I used light brown sugar

* I used pineapple tidbits

* I used unsalted butter

* I used fresh lemon juice

* I couldn't find sliced beets at my store so I bought whole ones and sliced them myself.

I hope you enjoy and give this recipe a second chance in your kitchen too.