Banana Pudding

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Ingredients:

2 1/2 cups sugar

2 - 12 oz. cans evaporated milk

6 Tbsp. AP Flour

4 egg yolks, well beaten

4 Tbsp. butter

1 tsp. pure vanilla

5 bananas, sliced

1 box Nilla Wafers

Directions:

1. Combine sugar, milk and flour over medium heat. Continue stirring until thick enough to coat the back of a spoon. Be sure to keep stirring so the mixture doesn't burn or stick. (About 20 minutes or so.)

2. Slowly add a little milk mixture to the egg yolks, to temper, then add the egg yolks to the milk mixture. Stir until fully incorporated.

3. Remove completely from heat. Stir in butter and vanilla.

4. In a separate dish begin assembling the banana pudding. (9 x 13 dish is recommended).

5. Assemble in the following order:

Custard - Wafers - Bananas - REPEAT

6. Top with meringue, whipped cream, or crushed/whole wafers.

7. Cover and chill. Overnight is best, but at least 3 -4 hours.

8. Try to eat at least 1 piece before it's gone!

Ingredients:

5 cups chicken broth (reg. or low sodium)

2 tsp kosher salt (optional)

2 cups old fashion grits 

2-1/2 cups chopped bacon

1 cup smoked Gouda cheese

1/2 cup and 2 tablespoons diced onion 

1/2 cup and 2 tablespoons diced green bell pepper

¼ cup fresh jalapenos (include seeds for extra heat)

25 jumbo/colossal shrimp, peeled and deveined

1/4 cups white wine

6 cups heavy whipping cream

3 tbsp DougSalt All Purpose

1/4 cup chopped green onion, green parts only

Directions:

Step 1

Bring broth and 1 tsp of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; add 1 cup heavy cream and Gouda cheese, stir often. Set aside and keep warm.

Step 2

Heat large skillet over medium-high heat; cook and stir bacon until crisp. Stir in onion, jalapenos, and green bell pepper and cook until onion is translucent, about 4 minutes. Add Shrimp with the vegetables, season with 2 tbsp of DougSalt just until Shrimp turns pink, 30 to 45 seconds; remove shrimp and vegetables from pan and set aside.

Step 3

Pour white wine into the skillet and stir, deglazing the skillet; slowly add 5 cups of heavy cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with 1 tbsp of DougSalt, 1 tsp kosher salt, add Shrimp and vegetables to sauce, stir slightly.

Step 4

Divide the grits onto 10 serving plates, pour cream sauce with shrimps and vegetables over grits and sprinkle each serving with chopped green onion tops and bacon.

Serve Immediately

Ingredients:

Pasta Noodles (your choice) – 8 oz

Heavy cream – 2 cups

Milk – ½ cup

Butter – 2 Tbsp

AP Flour – 2 Tbsp.

Smoked Gouda Cheese – 8 oz

Mild Cheddar Cheese – 8 oz

Mozzarella Cheese (for the pull) – 6 oz 

Knorr’s Chicken Bouillon Powder – 3 Tbsp

DougSalt All Purpose Seasonings – 2 Tbsp

Kosher/Sea Salt – 1 tsp

Instructions:

Step 1. In boiling water add 2 Tbsp of chicken bouillon and pasta cook for 7 minutes or until al dente…drain, rinse with cold water and leave uncovered.

Step 2. Set medium saucepan on medium heat.

Step 3. Add butter and flour(roux)and cook for 2 minutes.

Step 4. Add heavy cream and whisk until roux is fully incorporated. 

Step 5. Add milk slowly as sauce thickens. Should coat the back of a spoon when ready (just like gravy)

Step 6. Add 1 Tbsp of DougSalt and ½ Tbsp of bouillon (to start) and 1 tsp of salt, if needed, to sauce and stir until fully combined.

a. Taste after 3 minutes (add more to reach desired flavor)

Step 7. Reduce heat to low (3 on your settings) and slowly add cheeses.

b. Only use half of the cheese in your sauce. The other half is for the top.

c. As always, cheese usage is to your desired taste and amount.

Step 8. Once desired flavor and taste are met, add sauce mixture to noodles and combined. Pour into a lightly greased baking pan and cover with remaining cheese and place in oven at 400* for 15 minutes or until top cheese becomes a Delicious Golden Brown. 

Serve Immediately