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Welcome to Luggage and Ladle

Welcome

Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Banana Pudding Trifle

Banana Pudding Trifle
1 large instant French Vanilla pudding
1 can sweetened condenses milk
2 cups whole milk
12 ounces Cool Whip, thawed
6-7 ripe bananas
1 pound bag of vanilla wafers crushed coarsely
2-3 store bought or homemade pecan pralines, coarsely chopped (homemade praline recipe follows)

Directions:
Mix dry pudding, condensed milk, milk and 3/4 Cool Whip. With electric mixer on medium speed, blend mixture together for about 3 minutes. in a medium size trifle bowl, layer 1/3 pudding, wafers and sliced bananas, repeat layers ending with pudding. Top with reserved Cool Whip. Garnish top with crumbled pralines. Refrigerate.

Pecan Praline Topping
1 cup sugar
2 cup chopped pecans
1 egg, beaten

Combine, stir and pour into a large baking sheet. Bake at 350 until brown and crunchy. Watch it! It doesn't take long.

Cool, loosen and break into pieces
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