Original Nilla Banana Pudding from Anita

Okay...here is the original Banana Pudding from Anita...she says my other recipe post was not the best!

Prep Time:30 min

Total Time:50 min

12 servings, 2/3 cup each

Ingredients:

3/4 cup sugar, divided

1/3 cup flour (use all purpose--not self-rising)

dash salt

3 eggs, separated

2 1/4 cups milk

1/2 tsp. vanilla

45 NILLA Wafers, divided

2 or 3 bananas, sliced

Preparation:

MIX 1/2 cup sugar, flour and salt in top of double boiler(you don't have to use a double boiler if you have a good heavy pan and stir constantly). Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. (I do it they way the original recipe said which is to add the milk and cook till begins to thicken--then TEMPER the eggs with a little of the mixture--then add tempered eggs to pudding and cook 1 minute more. Then Remove from heat; stir in vanilla.

RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.

BAKE 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

She likes to let it sit 15 or 20 minutes so the vanilla wafers can soften...I totally agree!!!

Hold tight to your friends--have fun when you can--laugh every day--eat the dessert!

Diamond Rio In God We Still Trust

Fall Creek Falls and Trackrock for Camping!!!

My husband and I are heading out to Tennessee to Fall Creek Falls State Park! We will be camping at their campgrounds and we can't wait! I found this video on YouTube and of course, it's not my video or my voice, but wanted to show you a little bit of it...

Fall Creek Falls State Resort Park is one of the most scenic and spectacular recreation areas in America. Its waterfalls, cascades, sparkling streams, gorges, timberland and an unmatched variety of recreation facilities and activities have made it one of the most popular parks in the Southeast. Fall Creek Falls is one of the highest waterfalls east of the Rocky Mountains, plunging 256 feet into a shaded pool at the base of its gorge. The park's other falls, (Piney, Cane Creek and Cane Creek Cascades), though smaller, are just as impressive.

The oak and hickory forest that covers most of the park gives way to tulip poplar and hemlock forest in the gorges. The plants and animals of the moist, protected gorges are not unlike the species found in southern Canada. Mountain laurel and rhododendron are abundant throughout the park, as are other plants and animals. (from Tennessee State Park website)

Then, on to Trackrock Campground for a Sisters on the fly trip...it is near Blairsville, GA, and Brasstowne Bald, which is the highest point in Georgia. There will be a lot of us camping and have a fish fry planned, along with lots of other fun things! Will post photos when I get back. http://www.trackrock.com/

Carla's Tortilla Soup

Chef Carla Hall was a finalist on season five of Bravo's hot series, Top Chef and Top Chef All-Stars, but actually had no intention of becoming a cook! She majored in accounting in college and then modeled in Europe, where she discovered her love for cooking...

Here is a great recipe that includes two favorite ingredients: Lime and Tortilla chips!

1 Tbs. vegetable oil

1 large white onion, finely diced

4 medium cloves garlic, crushed

1 jalapeno chile, diced

1 poblano chili, roasted and diced (be careful with the chilis...don't rub your eyes!)

1 16 oz. can diced fire-roasted tomatos (or use up those last ones from the garden)

2 tsp. dried oregano

2 tsp. cumin

salt and pepper to taste

8 cups low-sodium chicken broth

1/2 bag tortilla chips, broken up (we like the lime-flavored ones)

1 can black beans, rinsed and drained

1 ear fresh corn (shucked, roasted, and cut off the cob)

1 zucchini, diced and sauted

Garnishes:

1 lime, cut into wedges

1 avocado, diced

8 ozs. Monterey Jack cheese, shredded or finely diced

Tortilla chips

Mexican crema, or sour cream mixed with fresh cilantro, lime juice, and salt to taste

ONE Heat oil in large saucepan over medium heat. Saute onion for 5 minutes, then add garlic and chiles. Add diced tomatoes and spices; season with salt and pepper. Add broth, bring to boil then reduce heat. Simmer about 25 minutes.

TWO Add tortillas to tomato base and simmer until the chips dissolve. Add black beans, corn and zucchini. Adjust seasoning with salt.

THREE Serve hot with garnishes

To make it a little more substantial, we add meat from a roasted chicken we picked up at our favorite store. Just shred and add at the end! And if you are in a hurry, as I was today, I used some canned corn and a can of Rotel tomatoes! You can't mess this up, I promise!

Enjoy!