Recipe: Evelyn’s Banana Pudding

Happy Birthday, Tim! You old devil.

Today is my husband’s 52nd birthday and he has requested that I make Miss Evelyn’s Banana Pudding instead of a cake. Now, I don’t have a problem with this because everyone loves, Loves, LOVES this recipe. Here’s the deal about it. It is cold from start to finish.   No cooking of the pudding required.   My children prefer this recipe to the traditional Banana Pudding recipe.   I still prefer my Banana Pudding still warm with soft vanilla wafers, but this one will do too.   So, give it a try this summer.   I think you’ll like it.

Miss Evelyn’s Banana Pudding

1 box Instant Jello Vanilla Pudding (small – prepare according to package directions)
1 can Eagle Brand Milk
1 carton of Cool Whip
1 box Keebler Vanilla Wafers
Bananas – (no green on stems please. But not soft either.)

Line dish with vanilla wafers and layer in bananas (sliced). Prepare pudding according to directions on the box. Mix in the Eagle Brand Milk and Cool Whip. Pour the pudding mixture over the bananas and vanilla wafers. Add more bananas and wafers on top if desired. Refrigerate for an hour or so until chillled.

Y’all Enjoy!

Recipe from the Kitchen of Evelyn Bookout, family friend.

Recipe: Citrus Iced Tea

I don’t know about you, but one thing (or ‘thang’)  I always have on-hand during the summer months – a big ol’ pitcher of iced tea.   Normally I would sweeten the tea with sugar (southern tradition = sweet tea), but my husband and I have switched to Splenda to watch our sugar.    Honestly, I can’t tell the difference anymore.     But, Sweet Tea – it’s a Southern Thang!

Here’s a family favorite for a refreshing Citrus Iced Tea. Feel free to use Splenda instead of sugar if you like.

CITRUS ICED TEA

4 tea bags
2 cups boiling water
¼ cup sugar (or Splenda)
4 cups cold water
¼ cup grapefruit juice
¼ cup lemon juice
¼ cup orange juice
Orange slices, if desired – Makes the beverage really pretty
Additional Sugar/Splenda, if desired

Place tea bags in teapot or medium bowl. Pour in the boiling water and let stand 8 to 10 minutes.

Remove the tea bags from the teapot or bowl. Add ¼ cup sugar and stir until dissolved.

Stir together all remaining ingredients except orange slice and additional sugar in a 2 quart pitcher. Stir in tea. Serve over ice cubes with an orange slice for garnish. Add sugar if desired.

Y’all Enjoy! 

Recipe: Carolyn’s Spinach Balls

Miss Carolyn and her husband, Mr. Donny, are dear friends of my parents and live just down the street from my parents.   They spend a lot of time together and check on one another every single day.  Miss Carolyn is a wonderful, sweet woman and a great cook.   This is one of her recipes that I just went nuts for the first time I sampled it.  Perfect party food and easy to make.  (It has to be easy, right? Right!)

SPINACH APPETIZER BALLS 

1 box frozen spinach, thawed
1/3 cup shredded mozzarella cheese
½ cup shredded Swiss cheese
¼ cup parmesan cheese
1 slice bread, toasted, crumbled
1 tsp. each, basil, oregano, salt and pepper
1 egg

 Thaw spinach, drain and squeeze out excess moisture.  Mix in all remaining ingredients.  Form into small balls.  Bake on cookie sheet for 8 minutes at 375 degrees F.

Y’all Enjoy!