The Lounge Kitchen - See what's being served

[One2Snoop]

I saw some of you were asking for a recipe thread - so here you go.....

[One2Snoop]

We'll start with Suga's two recipes....

Originally Posted by suga

2 boxes of instant banana pudding
4 c. milk (I used 2%)
1 box of vanilla wafers
4-5 bananas, sliced
3 egg whites
1/4 tsp. cream of tartar
3 TBS. white granulated sugar

Preheat oven to 350º F.

Start with a layer of vanilla wafers, flat side down, side by side on the bottom of a 9" x 13" x 2" Pyrex baking dish. Then layer banana slices on top of the wafers, but put the bananas side by side as well (not just 1 slice on top of a wafer - cover those wafers well with nanners).

Prepare the first box of banana pudding with 2 cups of milk and whisk until it starts to thicken (see instructions on box), pour over the first layer of wafers and bananas - using all of it.

On top of the pudding, put another layer of wafers and then bananas - you should use all the bananas here and maybe all but 8 or 9 wafers from the box. With the left over wafers place 4 (or 5 depending on how many are left) along the long sides of the Pyrex, tucking them down in the pudding. Prepare the 2nd box of pudding as you did the first, pour over the 2nd wafer/nanner layer and then give the whole dish a lil shimmy shake to even it out and to remove as many air bubbles as possible.

In a mixer, preferably using the whisk attachment, whisk the eggs and cream of tartar at high speed. When they just start to come together, add the 3 TBS. of sugar slowly. Continue to whisk until the eggs become glossy and form stiff peaks. Spread over the pudding and create lil peaks with the tip of your knife or spatula.

Bake for 10-15 minutes in preheated oven, or until the meringue starts to brown. Allow to cool at room temp. This pudding can be served warm, at room temp or after being chilled for a few hours in the fridge.

Originally Posted by suga

2 (7 1/4 ounce) bags Pepperidge Farm Chessmen Cookies
6-8 bananas, sliced
2 cups milk (very cold)
1 (5 ounce) box French vanilla instant pudding
1 (8 ounce) package cream cheese, softened or (8 onces of sour cream) I use both
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed or sweetened whipped cream (I use extra creamy for rich and yummy)
1 tsp vanilla

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer.
Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and cover with the remaining cookies.
Refrigerate until ready to serve. We like it best when the cookies have softened up!

ENJOY!!!
this recipe is scrumptious!

[minga]

O2S, Did you know that last recipe by Suga is actually Paula Deen's? She got it from a friend in Jacksonville so the story goes. It's called: Not Yo' Mama's Banana Pudding.

It really is good.

[One2Snoop]

Originally Posted by minga

O2S, Did you know that last recipe by Suga is actually Paula Deen's? She got it from a friend in Jacksonville so the story goes. It's called: Not Yo' Mama's Banana Pudding.

It really is good.

No I didn't know that - we should give credit where credits due. Thanks.

[minga]

Originally Posted by One2Snoop

No I didn't know that - we should give credit where credits due. Thanks.

Certainly!

[gacountry]

So many times we are given recipes not knowing whom the original recipe is from, I see this as not a problem. Paula Deen is an excellent Kitchen Master but all her recipes are not original either.

This can be a fun place to exchange recipes and food ideas but we can't be to picky about where a recipe comes from because most all recipes is a knock off of some original recipe. Except some of us that just cook without recipes LOL.

Let's try to have fun with it, I don't see it as quite as relaxing as our blessed lounge but cooking is my thang so I am ready to try.

[Maybaby59]

FW, thanks so much for allowing us to have this thread!! You are much appreciated!!

[minga]

Originally Posted by gacountry

So many times we are given recipes not knowing whom the original recipe is from, I see this as not a problem. Paula Deen is an excellent Kitchen Master but all her recipes are not original either.

This can be a fun place to exchange recipes and food ideas but we can't be to picky about where a recipe comes from because most all recipes is a knock off of some original recipe. Except some of us that just cook without recipes LOL.

Let's try to have fun with it, I don't see it as quite as relaxing as our blessed lounge but cooking is my thang so I am ready to try.

You didn't see the part where I said she got the recipe from a friend in Jacksonville? Nah, I'm sure you saw that.

Nope, most recipes aren't original, you've got that right. Wasn't being picky, I thought the recipe was excellent...original or NOT. I still prefer a banana pudding with meringue, however. I just thought it would be nice to give PD credit for the recipe from Food Network. No one seemed to know where it came from. I thought I was being helpful.

I love good recipes so sharing should be fun. I like to know who they came from though. Just a curiosity thing you understand. It adds interest and if it came from someone I don't watch on Food Network that might add enough interest for me to watch their program too.

Do you like Iron Chef by the way? I think that's an incredible show of talent. Have you ever thought of auditioning for one of the food shows? You seem to be an awesome cook yourself.

[gacountry]

Originally Posted by minga

You didn't see the part where I said she got the recipe from a friend in Jacksonville? Nah, I'm sure you saw that.

Nope, most recipes aren't original, you've got that right. Wasn't being picky, I thought the recipe was excellent...original or NOT. I still prefer a banana pudding with meringue, however. I just thought it would be nice to give PD credit for the recipe from Food Network. No one seemed to know where it came from. I thought I was being helpful.

I love good recipes so sharing should be fun. I like to know who they came from though. Just a curiosity thing you understand. It adds interest and if it came from someone I don't watch on Food Network that might add enough interest for me to watch their program too.

Do you like Iron Chef by the way? I think that's an incredible show of talent. Have you ever thought of auditioning for one of the food shows? You seem to be an awesome cook yourself.

You were being helpful and I am sorry if I sounded ill. I have posted in between several home crisis today and should have read over it more. It is canning and freezing season in Irwin County and I canned 14 quarts of Tomatoes and froze 22 pints of Cream 40 Peas, 24 pints of Pink Eye Peas, and 22 pints of good ole Butter Beans SO I have been a tad busy. This and finding out we could have this extra part to the Lounge and wanting it to be gooder than snuff. The last thing I want to bring to this area is hurt feelings we get and see enough of that with our forums of choice!

I love the Iron Chef and any cooking show or class I can find. I have a collection of recipes books but seldom use them. I catered as a side hobby job for years until my hubby showed me how much money I was losing.

I agree that IF we know a recipe came from a certain Food Guru post it but so many of us used a recipe and then added to or took away and made our own original.

No I am so Southern and vocal Paula and I would cat fight on the first night. Naw I truly love Paula and want to go to her cooking school but my schedule and hers never seems to work out. I would probably be thrown out for hollering "Now Paula You know good and well that's too much butter" or "Paula Deen, that is MY recipe and you know it gurl!"

I just want the kitchen and recipe exchange to be fun and relaxing like the Lounge.

[minga]

Originally Posted by gacountry

You were being helpful and I am sorry if I sounded ill. I have posted in between several home crisis today and should have read over it more. It is canning and freezing season in Irwin County and I canned 14 quarts of Tomatoes and froze 22 pints of Cream 40 Peas, 24 pints of Pink Eye Peas, and 22 pints of good ole Butter Beans SO I have been a tad busy. This and finding out we could have this extra part to the Lounge and wanting it to be gooder than snuff. The last thing I want to bring to this area is hurt feelings we get and see enough of that with our forums of choice!

I love the Iron Chef and any cooking show or class I can find. I have a collection of recipes books but seldom use them. I catered as a side hobby job for years until my hubby showed me how much money I was losing.

I agree that IF we know a recipe came from a certain Food Guru post it but so many of us used a recipe and then added to or took away and made our own original.

No I am so Southern and vocal Paula and I would cat fight on the first night. Naw I truly love Paula and want to go to her cooking school but my schedule and hers never seems to work out. I would probably be thrown out for hollering "Now Paula You know good and well that's too much butter" or "Paula Deen, that is MY recipe and you know it gurl!"

I just want the kitchen and recipe exchange to be fun and relaxing like the Lounge.

You've canned all that in ONE DAY? OMG! How in the world are you still standing? Or am I reading that wrong now?

I understand about the catering. My mother used to do that many years ago. I had to help whether I liked it or not. It was a learning experience and not something I would ever chose to do. She was an awesome cook herself. Even published a cookbook at that time. Out of print and no copies left now. I kind of got her talents without even trying. When I go to some of the places around here people are always telling me they will only use her recipe for this or for that.

Usually when I use a recipe book it's only a guideline. Most of the time when I do use a recipe I feel like I can improve it and usually do. I find lots of times that I can recreate dishes I've had at restaurants. I bet you can do that too! I must admit I have had some disasters that even the dog wouldn't eat. But that's part of learning. I think food bloopers on Food Network would be tremendously entertaining. I bet they have them by the tons too.

[gacountry]

Originally Posted by minga

You've canned all that in ONE DAY? OMG! How in the world are you still standing? Or am I reading that wrong now?

I understand about the catering. My mother used to do that many years ago. I had to help whether I liked it or not. It was a learning experience and not something I would ever chose to do. She was an awesome cook herself. Even published a cookbook at that time. Out of print and no copies left now. I kind of got her talents without even trying. When I go to some of the places around here people are always telling me they will only use her recipe for this or for that.

Usually when I use a recipe book it's only a guideline. Most of the time when I do use a recipe I feel like I can improve it and usually do. I find lots of times that I can recreate dishes I've had at restaurants. I bet you can do that too! I must admit I have had some disasters that even the dog wouldn't eat. But that's part of learning. I think food bloopers on Food Network would be tremendously entertaining. I bet they have them by the tons too.

Canned the tomatoes, froze the veggies. And yes I did it all today, it seems those little suckers won't wait when they are ready its get them up regardless of what other plans you had. But just come visit me this Fall and Winter when I am putting 'fresh' veggies on the table. Now I will admit that the peas and beans were picked and shelled for me so all I had to do was wash them, pick out the bad ones, blanch them, cool them, bag them, chill them, put them in the freezer and clean up all the mess. Dang I am tired!

Disasters in the kitchen, I could write a book just on my boo boos. I have always cooked and loved it, my parents were OLD when I was born and my mom worked. My dad had a heart attack when I was real young and sold our farm and we moved to town, so Daddy raised me. He would put a chair up to the stove for me to help cook, I remember the first 'meal' I cooked I was 6 years old. I love cooking but hate the clean-up!

[Canadian Bum]

Originally Posted by gacountry

Canned the tomatoes, froze the veggies. And yes I did it all today, it seems those little suckers won't wait when they are ready its get them up regardless of what other plans you had. But just come visit me this Fall and Winter when I am putting 'fresh' veggies on the table. Now I will admit that the peas and beans were picked and shelled for me so all I had to do was wash them, pick out the bad ones, blanch them, cool them, bag them, chill them, put them in the freezer and clean up all the mess. Dang I am tired!

Disasters in the kitchen, I could write a book just on my boo boos. I have always cooked and loved it, my parents were OLD when I was born and my mom worked. My dad had a heart attack when I was real young and sold our farm and we moved to town, so Daddy raised me. He would put a chair up to the stove for me to help cook, I remember the first 'meal' I cooked I was 6 years old. I love cooking but hate the clean-up!

Morning GaC I have never canned vegies, sounds yummy. Do you do this at home, or the IC Canning Plant. I have read that folks can sell their vegies there on consignment. I think a book of boo boos would be funny.

[gacountry]

Originally Posted by Canadian Bum

Morning GaC I have never canned vegies, sounds yummy. Do you do this at home, or the IC Canning Plant. I have read that folks can sell their vegies there on consignment. I think a book of boo boos would be funny.

Canning tomatoes is not hard and they are so good in soups and sauces. I canned mine at home in Jars so I can see their pretty redness. Tomatoes only require a hot water bath to seal the jars since they are high in acid. Now the process sounding that simple is very time consuming since you have to wash the jars, peel the tomatoes and quarter them, pack the hot jars with tomatoes, heat the lids and seals for the jars, screw the lids on real tight. The hot water bath is done in a large canner where you boil the jars of tomatoes for a period of time to insure the jars are sealed and the tomatoes are yummy.

The veggies that go into the freezer is much easier to do because you just blanch them.

If you all think a kitchen Boo Boos thread would work I will start one, heck I even burned my kitchen and myself once to keep from cleaning a pan.

[Buckeyegirl]

Oh Gacountry, you are soooooooo lucky, I won't have 'maters for another few weeks

[gacountry]

Originally Posted by Buckeyegirl

Oh Gacountry, you are soooooooo lucky, I won't have 'maters for another few weeks

Just sending you a few Georgia Maters they are soooooo good.

[Chocoholic]

Originally Posted by gacountry

Canned the tomatoes, froze the veggies. And yes I did it all today, it seems those little suckers won't wait when they are ready its get them up regardless of what other plans you had. But just come visit me this Fall and Winter when I am putting 'fresh' veggies on the table. Now I will admit that the peas and beans were picked and shelled for me so all I had to do was wash them, pick out the bad ones, blanch them, cool them, bag them, chill them, put them in the freezer and clean up all the mess. Dang I am tired!

Disasters in the kitchen, I could write a book just on my boo boos. I have always cooked and loved it, my parents were OLD when I was born and my mom worked. My dad had a heart attack when I was real young and sold our farm and we moved to town, so Daddy raised me. He would put a chair up to the stove for me to help cook, I remember the first 'meal' I cooked I was 6 years old. I love cooking but hate the clean-up!

You think FW will allow us a separate thread on this subject alone? I can usually turn out something that can be passed for non-detected poison, but I think it'd be fun to have a thread about disasters.

[gacountry]

Originally Posted by Chocoholic

You think FW will allow us a separate thread on this subject alone? I can usually turn out something that can be passed for non-detected poison, but I think it'd be fun to have a thread about disasters.

Honey you got it, Freshwater said I could add threads to the kitchen and I agree that sounds like a goodun. I have already put one of mine.
Have fun with it that is what the lounge and kitchen is for. Fun and sharing the good things that our forums of choice will not allow us to do.

[Buckeyegirl]

Thanks pally :lol:

My green beans are doing very well

[gacountry]

Just a little something to nibble on while I prepare the good stuff.

[Canadian Bum]

Originally Posted by gacountry

Just a little something to nibble on while I prepare the good stuff.

Hi Gacountry, I don't mind waiting Just wondering if you have ever made Kool-aid pickles ? I can't imagine Nice to have you back!!

[gacountry]

[quote=Canadian Bum;8927531]Hi Gacountry, I don't mind waiting Just wondering if you have ever made Kool-aid pickles ? I can't imagine Nice to have you back!! [/QUOTMan I did not even know about them! Sounds a bit gross to me I have made cinnanon pickles, squash pickles, mountain pickles and many more but Kook-Aid NOT.


Recipe:

Pickle recipes

For the ultimate in sweet and sour, try Kool-Aid-soaked dill pickles, a staple snack from the Mississippi Delta. Or if savory is more your style, try deep-fried dill pickle chips

Kool-Aid Pickles

Start to finish: 2 days, 30 minutes active

Makes one 46-ounce jar of pickles

46-ounce (1 quart 14 ounces) jar whole dill pickles

1 cup sugar

2 cups water

2 packets red Kool-Aid (such as cherry flavored)

Drain and discard the juice from the pickle jar. Remove the pickles from the jar and cut each one in half lengthwise. Return the pickles to the jar and set aside.

In a large measuring cup, combine the sugar, water and Kool-aid. Mix until the sugar has completely dissolved. Pour enough of the liquid into the pickle jar to cover the pickles. Discard any excess.

Cover the jar and refrigerate at least 24 hours.

[Canadian Bum]

There you go Gac something new every day! I hope you dont mind but I snuck the platter into the screening room..Nascar's on!!

[WarmNCozy]

Originally Posted by gacountry

Just a little something to nibble on while I prepare the good stuff.

A little something ... Are you kidding?!? I could make a meal of this alone. I'm getting very hungry looking at this.

[mooloo]

Shooot!!

I can and freeze this much and more and do it at the IC canning plant. Can easily do this much in one day there, probably before lunch ....and no kitchen mess!! That is the very best part of it. I can make a holy mess in my kitchen, but I prefer not to do that and the canning plant is so much fun.

Originally Posted by Canadian Bum

Morning GaC I have never canned vegies, sounds yummy. Do you do this at home, or the IC Canning Plant. I have read that folks can sell their vegies there on consignment. I think a book of boo boos would be funny.

[Canadian Bum]

Originally Posted by mooloo

Shooot!!

I can and freeze this much and more and do it at the IC canning plant. Can easily do this much in one day there, probably before lunch ....and no kitchen mess!! That is the very best part of it. I can make a holy mess in my kitchen, but I prefer not to do that and the canning plant is so much fun.

Hi Mooloo I think that's the best part...no mess!! Nothing like that around here. Gee..do a little canning in the morning and relax on the porch in the afternoon sounds so nice. Silly, but I can visualize myself there in town.

[gacountry]

Originally Posted by mooloo

Shooot!!

I can and freeze this much and more and do it at the IC canning plant. Can easily do this much in one day there, probably before lunch ....and no kitchen mess!! That is the very best part of it. I can make a holy mess in my kitchen, but I prefer not to do that and the canning plant is so much fun.

moolLoo,
Excellent idea! BUT I am almost 23 miles from the IC canning plant and by the time I pack everything up and with gas the price it is I might as well go to WalMarts. I do make an Unholy mess in my kitchen But I do like to look at those pretty jars of winter bliss. Either way the results is wonderful until the next crop of mators, I am ready to do some pear pickles now IF I can get a round to it. I bought my hubby a little round piece of wood a few years ago with the tern "Tuit" engraved into it, that has always been his answer to me about jobs he had rather Not do. I'll do it 'when I get a round tuit' he has one now and still won't do it. LOL

[WarmNCozy]

Originally Posted by gacountry

Just a little something to nibble on while I prepare the good stuff.

Even though I'm very old!

[gacountry]

Originally Posted by WarmNCozy

Even though I'm very old!

All the 'KIDS' in the Lounge are mine, lol, so yes welcome to the family. We love to eat and support one another in times of fun and need, we are fierce when it comes to protecting and encouraging each other and WE ALL LOVE FOOD and of course FUN.The only requirement is you have this tat on your hand!