Monday, March 5, 2012

Decadent Banana Pudding

I call this version of banana pudding "decadent" because it is not your typical, run of the mill banana pudding. This pudding is thick and savory. It is so good that you won't recognize it as plain ole' banana pudding! I like to think of this version as the one that you hide and eat in a corner so no one can see you enjoying your pudding so much. When I make a batch of this it lasts for maybe, maybe a day. It is very hard to resist!
Decadent Banana Pudding:

  • 1 1/2 bags of any shortbread cookie
  • 6 to 8 bananas, sliced
  • 2 cups milk
  • Big box instant banana or vanilla pudding
  • 8 oz package of cream cheese, room temperature
  • 1 can of sweetened condensed milk
  • 8 oz or small container of cool whip, room temperature

In a tall bowl beat the cream cheese until it is smooth and creamy. Add in your two cups of milk and watch out! When you turn that mixer on sometimes that milk likes to come up and splash you! Mix the milk into the cream cheese and then add your jello. When it is smooth, add in the sweetened condensed milk. I like to hand mix the cool whip in, but you are more than welcome to dump it in the bowl and mix with the mixer. Either way you want to make sure that the cool whip is completely mixed into your cream cheese mixture. If you don't mix it all together you will end up with a mouth full of cool whip or cream cheese mixture. After they are blended nicely grab a large baking pan. I use a 2 quart pan. Line the bottom of the pan with the shortbread cookies.
Slice your bananas thinly and layer on top of the cookies.
Add your pudding on top of the bananas. Layer the cookies, banana slices, and pudding one more time. I cover the pudding and place it into the refrigerator overnight. This allows the cookies to get mushy and gooey! YUMMMMM!

This desert is so good and easy to make! I hope you enjoy it!
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Thursday, March 1, 2012

Monte Cristo come to Momma!

A Monte Cristo sandwich is one of life's sweet surprises! This is a big kids grilled ham and cheese that brings a smile to my face. I have had it described to me as a funnel cake meets a grilled cheese. I had completely forgotten about this sandwich until this week. I was doing a photo session in the wind and drizzle. We decided to warm up at a little sports bar. I had this ultimate breakfast meets lunch sandwich. I decided that I can make this at home. I have to admit that I was a little intimidated by making this sandwich. I thought it would be a lot of work. WRONG!!!!! This was so easy to make! It was a hit with the kids and I even brought some up to my husbands coworkers and they liked it too!

Monte Cristo:

1/2 quart vegetable oil
2/3 cup half and half
1 egg
2/3 cup flour
1 2/3 teaspoon baking powder
1/2 teaspoon salt
8 slices white bread, crusts cut off
8 slices of sliced turkey
8 slices of honey ham
4 slices of Swiss cheese
1/8 teaspoon pepper
butter, spray or stick
confectioners' sugar
strawberry jam

Heat the oil in a pan over medium high heat. You want the temperature of the pan to be at 365 degrees. In a medium sized bowl beat the egg and half and half until they are mixed nicely. Add the flour, baking powder, salt, and pepper to the mix and beat until smooth. Lay out your bread slices and cut off the crusts. Spray or spread your butter over each slice of bread. On one slice lay out the two slices of turkey and do the same on the other slice with your ham. Top the ham side with the Swiss cheese and place on top of the turkey slice. Dip each side of the sandwich into the batter mix. Place the messy batter coated sandwich into your hot oil and watch it cook. Flip the sandwich over when you see that it is nice and brown. Cook the other side and place on a plate covered with a paper towel. When you are ready to plate the food cut the sandwich in quarters, sprinkle with confectioners sugar and place on the plate. I like to place a little dab of strawberry jam next to my sandwich. The flavor of the jam compliments the sandwich nicely!

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