Boutique burger bar and banana pudding

Buttermilk Lipstick Recipe Links:
Boutique Burger Bar
Banana Pudding


several days in advance...use the burger combos below as your grocery list
{don't forget the buns}

form hamburger patties, cook toppings & toast items ahead, then pack in zip top bags & containers

a box w/ kitchen essentials such as knives, spatulas & cutting boards
hand sanitizer, disposable gloves & oven mitts
paper goods & utensils
a cooler for food items & one for drinks
grill, charcoal, lighter, etc
{a football, sunscreen & bug spray}

organize toppings for tailgaters to build their own
cake stands, enamelware, trays, baskets & ramekins make it easy
flowers, silver, china, linen tablecloths & napkins optional
{insert your team colors}


Simple Grilled Hamburgers
Makes 4 servings {adjust to fit your crowd size}
Total time: 30 min

1 1/2 lb. 80% lean ground beef
1/2 tsp. freshly ground pepper
1/4 cup Dale's Steak Seasoning Sauce

Form very thin hamburger patties & pour Dale's & pepper in zip lock bag; seal & let stand 20 minutes. Grill over medium-high, direct heat for 3 minutes per side or until desired degree of doneness. Add desired cheese just before removing from grill. Serve on toasted French hamburger buns w/ toppings.

saga blue brie cheese
arugula & chives {toss in olive oil, salt, pepper}
toasted walnuts or pecans
apple or pear slices
coarse grain mustard

cheddar cheese
grilled red onion
barbecue sauce
coarse grain mustard

provolone cheese
fresh basil
roasted red bell peppers
marinara sauce

swiss cheese
grilled red onion


{don't over think this}
Jack & Coke

banana pudding {to go}

Makes 12 servings
Prep: 20 min., Cook: 15 min., Chill: 4 hrs.

Game Plan: Prepare Thursday or Friday evening, start to finish. The pudding will be cool enough to go ahead and add the whipped cream and should hold up fine until serving on Saturday. The banana flavor will only get better if allowed to chill out until then.

Note: This pudding is on the looser side and will thicken as it cools. If you prefer a firmer texture, bump up the flour from 1/3 cup to 1/2 cup.

1 (12-oz.) box vanilla wafers
1/2 cup butter, melted
1/4 tsp. kosher salt
3/4 cup + 2 Tbsp. sugar
1/3 cup flour
3 large eggs
3 cups milk
2 teaspoons vanilla extract
4 large bananas
2 cups heavy whipping cream
1/3 cup sugar

Reserve 28 vanilla wafers and set aside. Crush remaining wafers in a zip-top plastic bag with a rolling pin (I like them a little chunky). Combine with butter and salt. Press mixture into a 13 x 9-inch (give or take an inch) dish/pan/container or whatever you'd like to use. Freeze while you prepare the pudding.

Whisk together 3/4 cup + 2 Tbsp. sugar, flour, and eggs in a 3 qt. saucepan; whisk in milk. Cook mixture, whisking constantly, over medium-low heat 15 to 20 minutes or until thickened– make sure there's a slow bubble before you pull it from the heat (Mixture will not be pudding consistency at this point, but will continue to thicken as it cools). Remove from heat. Whisk in vanilla.

Place saucepan in a large bowl filled with ice, stirring occasionally, for 30 minutes or until well chilled. Add additional ice to the bowl, if necessary, as some will melt right off the bat.

Slice 2 bananas over frozen wafer crust, pour half of chilled pudding over bananas, and top with reserved vanilla wafers. Repeat with remaining bananas and pudding.

Whip cream and 1/3 cup sugar until soft peaks form with an electric mixer. Spread cream over pudding layer. Chill at least 4 hours or up to 2 days.

The Extra Point: Mix it up and add some crushed pretzels to the crust and the layers or try with your favorite cookie. Graham crackers, chocolate wafers, or gingersnaps would be delicious substitutions. You could even add some sweetened flaked coconut to the pudding, if you choose.