I love noodles in anything. It reminded me of a recipe I've made that has cottage cheese, garlic, cream cheese and parmesan. More like a kugel than a pudding. I need to get that recipe out!! My sis and BIL had dinner with friends the other night and for dessert they had coconut custard pie. It was made with buttermilk and sis said it was the best thing ever (and she isn't fond of coconut). I found this on line and have to make it--hopefully this weekend. Sure looks easy enough. BUTTERMILK COCONUT CUSTARD PIE 1 1/4 cups sugar 2 tablespoons all-purpose flour 1/2 cup butter , melted 3 eggs , beaten 1/2 cup buttermilk 1 teaspoon vanilla 3 1/2 ounces flaked coconut , divided 1 unbaked 9-inch pie shell Combine the sugar and flour in a large bowl. Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Mix well. Pour mixture into shell. Sprinkle with remaining coconut. Bake at 325 degrees for 1 hour or until set.

You can't go wrong with a 7-layer salad. I make mine a little different, but no matter what, it just gets better the longer it sits. It's great for picnics or cookouts because it doesn't last long enough for the mayo to go bad! Jasdip, that glaze sounds delicious! Have any of you ever made gazpacho? I've wanted to try it so this may be the summer to do so. I found this recipe, but if you have one you really like, I'd appreciate it if you could post it. GAZPACHO 1 red pepper, diced 1 green pepper, diced 3 medium ripe tomatoes, peeled and diced 1/2 red onion, diced 4 Tbsp olive oil 2 Tbsp apple vinegar 7 leaves fresh basil 1 cup minced cucumber 1 clove garlic 1/4 tsp cayenne pepper 1/2 tsp freshly ground black pepper 1/4 tsp tabasco sauce 1/4 tsp cumin 1 pinch salt 1/2 cup cold water For garnish: diced avocado, fresh basil leaves, radishes, parmigiano reggiano. Put aside 2 Tbsp diced red pepper, 2 Tbsp diced green pepper, 2 Tbsp diced tomato and 1 Tbsp red onion. Put the rest of the ingredients in a blender and mix them for about 10 seconds. Transfer the mixed ingredients in a soup bowl and add the chopped pepper, tomato and onion that you set aside. Give it a stir and put the covered bowl in the fridge for a few hours. The longer the soup stays in the fridge, the more the aromas blend. Serve in glasses or bowls, garnished with the diced avocado, fresh basil, radishes and parmigiano. Serves 4-6

Have served this to family several times and everyone loved! Shrimp & Grits Casserole 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

Kalua Pork and it's in the oven this very minute. boston butt bone in or out 4 lb or more rub with kosher salt all over 2 Tbl liquid smoke 1 banana Put the roast in you cast iron dutch oven, I put foil in the bottom pour the smoke over the roast I also put two bay leaves in cut an unpeeled banana in half, and place on two sides of the pan Pour 1/2 cup water around the roast Cover Place in preheated 250 degree oven, and let it cook 5, 6 hours, until the meat falls off the bone, or falls apart. Depends on the size. Larger ones take 8 hours. Let it cool, a little, before taking two forks to shred the meat. Put the juices in the refrig to cool, then remove the fat. I add the meat back to some of the juices, and have the other on reserve, for the guest to add as desired. I serve it with white bbq sauce on the side and Hawaiian sweet rolls for sliders. Made this so many times I don't even need to look up the recipe.