Tuesday, May 25, 2010

Southern Banana Pudding!

I saw this recipe on a blogging buddy's blog today and had forgotten all about it. I had it years ago at a picnic. It was so good that I told myself that I would make it someday. Well a ton of years later and thanks to Darlene for the reminder, today is the day! I dropped Allison off at school and went directly to the store for the ingredients.

It is so easy and the recipe is right on the large box of JELL-O Banana Cream Pudding!

I noticed that Darlene didn't put the Cool Whip on the pudding which is a great idea if you have some people that don't care for it. I'm not a big fan of it on pie but I'm okay with it in a dessert like this. I followed the directions on the box and knowing my family is fine with Cool Whip, I went ahead and put it on top.

Southern Banana Pudding

2 1/2 cups cold milk
1 large pkg. (5.1 oz) of JELL-O banana cream instant pudding
30 vanilla wafers (I used generic and they were a little smaller so I ended up using more)
3 bananas, sliced
1 tub (8 oz.) Cool Whip topping, thawed

~Beat milk and pudding mix with whisk for 2 minutes. Let stand 5 minutes.
~Arrange layer of wafers on bottom and up side of 2-quart bowl.
~Top with layers of 1/2 each of the bananas and pudding.
~Repeat layers.
~Cover with Cool Whip and refrigerate for 1 hour.

**I added some crushed up vanilla wafers on top for garnish. You could also decorate the top with sliced bananas dipped in lemon juice. The crushed wafers were easier and I like things easy peasy!

Thanks for stopping by my kitchen!

Thursday, May 20, 2010

Garlic Herb Chicken!

I made this for dinner last night and it was a big hit.

It's a variation of a recipe I saw on Cheryl a.k.a. Tidy Mom's blog and she changed a recipe she saw in a cookbook to get her recipe. I love being inspired by other bloggers!

Anyway. Hers was actually Breaded Pork Medallions but I used Chicken and they weren't medallions so I changed the name to what was comfortable for me.

Here's a link to her recipe. Mine is below.

Garlic Herb Chicken

4 (4 oz.) boneless, skinless chicken breasts
4 triangles of Laughing Cow Garlic & Herb Spreadable Cheese
1 1/2 cups Italian style bread crumbs (I used Cheryl's measurement because I didn't measure mine. I just dumped it in the bowl.)

~Preheat oven to 375°
~Rinse chicken breasts in cold water and pat dry with paper towels.
~Place chicken on a large cutting board and cover with 3 layers of plastic wrap. Pound with a kitchen mallet until about 1/4" to 1/2" inch thick. This will allow for even cooking and also gives you a very tender product because it breaks up the meat a bit.
~Using a butter knife, spread one triangle of cheese on the top of each breast.
~Coat each side in the bread crumbs.
~Place on a sheet pan which has been sprayed with non-stick spray.
~Spray the top of each breast with more non-stick spray.
~Bake for 20-25 minutes or until chicken is done.

I served mine with Parmesan parsley noodles and vegetables. Yummy!

Thanks for stopping by my kitchen!


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