This has expanded my previous okra possibilities! I added a little more bacon, because bacon fat rules! And I added some blanched (frozen) black eyed peas! Yummy goodness!

I read the reviews and made a few changes per what people said. Instead of mayo, I used plain lowfat yogurt and dijon mustard. Did not have fresh basil but used dried thyme, basil, oregano and dill to make the sauce. Sprinkled the salmon fillet with salt, fresh ground pepper and garlic powder and spread the dill mixture on top. It was so good! I am glad we had extra sauce because I made roasted red potatoes and broccoli. My 8 year old step-son couldn't stop eating it and he loved dipping the broccoli in the extra sauce. Since it was yogurt and no mayo I figured he could enjoy a little extra and it got lots of green vegetable into him!

I thought heaven had felled in my mouth when i made this pudding.iI was so good but i did change it a little.I didn't used the 2 c of whole milk.I used 1 c carnation milk 3/4 c of 2%milk and the rest in heavy cream to measure 2 c of milk.I did as other reviewer suggested in decreasing the sugar.I used 3/4 instead of 1 1/2 c of sugar.I believe i cooked the pudding on medium for the 1st 5 min and then decrease the temp to low for the rest of the 10 min whisking frequently in the 15 minutes.Adding cornstarch at the end to thickened it up.And then however i let the pudding refrigerate for 1hr 30 min.Once it firmed up i took it out of the frig. Layer my pan with vanilla waffer add the banana in then the pudding.And i continue that untill it reach the top, i didn't do a meringue topping i just place crushed vanilla waffer on top.This was my first attempt at making an homeade banana pudding becasuse i always opted for the easy instant jello way out.But i'm through with instant pudding mix this will be my one and only banana pudding recipe.Thanks a million for such a delish pudding.Yummy Yummy