Lemon Cheese Sauce

4 tablespoons butter

½ cup crumbled feta cheese

¼ cup whole milk

1 tablespoon fresh lemon juice

1 clove garlic minced

Melt butter in a small pot over medium heat; add cheese, milk, lemon juice, and garlic; cook until smooth, whisking to blend, about 3 minutes. Keep warm on low heat.

Béchamel Sauce

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

2 teaspoons white pepper

1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat and season with salt, pepper and nutmeg. At this point you can add a smooth melting cheese and stir in well or set aside until ready to use.

Banana Pudding

3/4 cup sugar

1/8 teaspoon salt

1/3 cup self-rising flour

2 cups milk

3 eggs, separated

2 tablespoons butter, softened

1 1/2 teaspoons vanilla

Vanilla wafer cookies

3 bananas, ripe but firm

1/4 cup sugar

1/2 teaspoon cream of tartar

Combine 3/4 cup granulated sugar, the salt, and the self-rising flour in a bowl.

Slowly stir in milk. Put mixture in top of double boiler over simmering water and cook until mixture begins to thicken. Beat egg yolks then briskly stir a small amount of the hot mixture (about 1/2 cup) into them. Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.

Place a layer of vanilla wafers in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add half of the sliced bananas. Pour half of pudding mixture over banana layer. Repeat layers, ending with remaining pudding. In a mixing bowl beat egg whites until foamy; gradually beat in 1/4 cup granulated sugar and cream of tartar. Beat until stiff peaks form. Spread meringue over pudding. Bake at 350° until browned completely. Remove from oven. Serve hot or cold.

Egg white merinue is the traditional topping. You can always go with Whipped Cream, or other favorite topping.

If you don't make the merinue, Here are some easy and great tasting cookies.

Pecan Meringue Cookies

1 cup whole pecans (preferably lightly roasted - 8-10 min at 250°F)

3 egg whites

Pinch salt

1 cup sugar

1 teaspoon vinegar

 Preheat oven to 300°F.

 Place pecans in zipper baggie and beat them with a wooden spoon to break into small pieces. Set aside.

 Put egg whites into a standup mixer bowl. Add salt. Start the mixer speed on low, gradually increasing the speed until soft peaks start to become visible and the egg white bubbles are very small and uniform, about 2 to 3 minutes.

 Increase the speed to medium-high, and slowly add the sugar to the egg whites. Continue to whip the eggs and sugar for a few minutes. Then add the vinegar to the bowl. Increase speed to high and whip the egg whites until they fluff up and become glossy, and stiff peaks form when the whisk is lifted, 4-5 minutes.

 Using a rubber spatula, gently fold in the pecan pieces. Drop by teaspoons onto a cookie sheets that have been lined with parchment paper .

 Put the cookies sheet in the 300°F oven, close the door and turn the oven OFF. Leave them in the oven overnight. In the morning they should be ready.

Buttermilk Biscuit Pudding

4 leftover biscuits

2 cups milk

1 cup sugar

4 eggs

2 teaspoons butter

1 teaspoon vanilla

 Place torn biscuits and 1 cup milk in 1 1/2-quart baking dish; soak until soft. Add sugar mix well, then the eggs one at a time, mixing well after each addition. Add butter, vanilla, and remaining milk. Bake at 350° for 35 to 45 minutes, or until custard is firm and a knife inserted in center comes out clean.

Praline Pudding Cake

3/4 cup dark brown sugar, packed

 1 1/4 cups plus 1 tablespoon all-purpose flour, divided

 3/4 cup granulated sugar

 1/3 cup chopped pecans

 1 tablespoon baking powder

 1/4 teaspoon salt

 1/2 cup milk

 2 tablespoons butter or margarine, melted ( gonna use butter)

 1 1/2 teaspoons vanilla extract

 1 3/4 cups boiling water

 2 cups whipped topping

 Chopped pecans for topping

 Combine brown sugar and the 1 tablespoon flour in a small bowl. In another larger bowl, Add 1 1/4 cups flour leveled with a knife. Combine with granulated sugar, the 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture.

 Combine milk, butter and vanilla extract in a bowl; add to flour mixture. Stir just until moist.

 Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake for 35 minutes or until pudding is bubbly and cake springs back lightly in center.

 Serve warm with whipped topping. Garnish with pecans.