Happy 4th

Yes, yes. I know. I've been out of the blogging world for quite some time now but I'm back with my 4th of July recipes. So this year I asked hubby what he wanted for our 4th cookout and he very specifically said "Hamburgers, hot dogs & banana pudding". You have to understand that usually when I ask him what he wants, his stock response is "I don't know, whatever you want is fine". I was so thrilled when he actually gave such a definitive answer, I almost fell over. I immediately started scouring the internet for my favorite banana pudding recipe. A few years ago, my sister made Paula Deen's "Not Yo Momma's Banana Pudding" recipe for a family gathering and I absolutely fell in love with it. She uses not only whipped cream and a pudding but adds a mixture of cream cheese and sweetened condensed milk to make the creamiest, richest banana pudding I've ever had. It is fantastic!!! If you are a banana pudding fan, then this is a must try recipe.

Since hubby was so specific with what he wanted, I also decided to throw in his favorite side dish, so I made a corn and black salad. I usually grill fresh sweet yellow corn for this salad but unfortunately couldn't find any at my grocery store. I had to resort to using frozen yellow corn but I think it still turn out pretty tasty. It's a nice alternative to a heavy potato salad and little better for the waistline as well. This has been my "go to" recipe of the summer. It's so easy, affordable and just plain yummy.

Also, keeping the kids in mind, I threw together some fun brownie cupcakes. I love to bake brownies in mini cupcakes tins. It's a great way to get the perfect size brownie. I just picked up a boxed brownie mix, topped them with a little cream cheese frosting and added red, blue and star sprinkles to make them festive. What a fun dessert and the kids loved (an the grown-ups too!!!)

Not Yo Momma's Banana Pudding
adapted from Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

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 handheld 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.

Grilled Corn and Black Bean Salad

3-4 ears of yellow corn (if you can't find fresh then use frozen), grilled and then taken off the cob
1 small red bell pepper, chopped
1/4 small red onion, diced
1 can black beans, drained and rinsed
1/2 teaspoon fresh cilantro, chopped
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper
2 tablespoons olive oil
1 tablespoon red wine vinegar
juice from half of a lime

Combine all ingredients in a bowl and mix together. Set aside and let flavors marry. You can but it in the fridge or leave it out a room temperature until you are ready to serve. If making a day ahead, make sure it goes in the fridge.