To me, the best desserts are those that are gooey, chocolatey, and amazingly rich. However, my husband likes to switch it up every once in a while and he requested a banana cream pie this past week.
Easy Banana Cream Pie
80 Nilla Wafer cookies, crushed (about one 12 oz box)
1/2 cup butter, melted
1 (8 oz) package cream cheese (light is fine)
2 cups powdered sugar
2 (8 oz) containers Cool Whip, thawed (light is fine)
1 box (5.1 oz) banana cream instant pudding
2 cups milk (skim is fine)
3 bananas, sliced
Mix together the crushed cookies and melted butter. Press into a 9×13″ baking pan. Bake at 350 degrees for 10 minutes. Let cool.
Beat together the cream cheese, powdered sugar, and 1 container of Cool Whip. Spread on top of cooled cookie crust.
Beat together the banana cream pudding with milk. Let stand for about 4-5 minutes until it has thickened. Spread on top of cream cheese layer.
Spread sliced bananas on top of pudding, covering the entire pan.
Spread the last container of Cool Whip on top of the bananas. Let set in the fridge for at least 2 hours before serving.
Top with caramel sauce, sliced bananas and crushed cookies as a garnish (totally optional, but it makes it look good).
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These cookies are so chewy and delicious it will make you want to let your bananas turn brown, just so you can make them! We even froze half the batch and ate them a week or two later and they were just as good!
Supplies: You will need a mason jar (I found mine at a craft store for $2), Mod Podge, food coloring, a paper plate and spoon, waxed paper and a baking sheet.
Before you begin, preheat your oven to 200° F.
Step 1: Mix 2 tablespoons of water and 4 tablespoons of Mod Podge together on your paper plate. Next, add as many drops of food coloring you want until you reach your desired shade (I used 5 drops of blue food coloring for mine).
Step 2: Pour all of the water and Mod Podge mixture into your mason jar. Move your jar around making sure to coat the whole inside of the jar.
Step 3: Pour all of the water and Mod Podge mixture out of your jar, making sure to coat the mouth of the jar. Wipe the outside edge of your jar for any excess mixture on the outside. Be sure to only have a thin layer on the inside of your jar, otherwise it won’t have an even color in the end.
Step 4: Place the jar upside down on a cookie sheet lined with waxed paper. Put it in the oven for three minutes.
Step 5: Remove the baking sheet from the oven and turn the jar upright. Wipe rim carefully with a paper towel to remove excess water and Mod Podge mixture, then return the jar (upright) to the oven. Bake until the color is clear and beautiful, about 30-40 minutes.
Add a ribbon or flowers to your jar for some extra flair!
***Do not store anything you plan on eating in these jars, because the Mod Podge makes it unsafe! You can use water in them for plants.***
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When I make my grocery list I always ask my 4 year old what she wants to eat that week. The usual response is pizza – but this week it was noodles. I tried to find something that she would like and that my husband would like! I changed things around a bit and it worked out great!
Easy Chicken Noodle Casserole
4 skinless, boneless chicken breats halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup fat free sour cream
1/2 cup frozen peas
salt and pepper to taste
1 cup crumbled whole wheat ritz crackers
1/4 cup butter
Boil chicken in a pot of water. Cook until no longer pink in center, about 12 minutes or so. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain and cut chicken into small pieces, and mix with noodles.
In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture and peas with the chicken mixture. Place in a 9X9 baking dish.
Melt butter in a bowl in the mircowave. Stir in crumbled crackers. Top casserole with the buttery crackers.
Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
This meal makes for a great freezer meal! I doubled it and am saving the rest for another day!
Adapted from allrecipes
Easy Almond Joy Cookies
2 packages sweetened coconut (7 ounces each)
1 (14 oz) can sweetened condensed milk
2 Tablespoons sour cream
1 Tablespoon heavy cream
1 1/2 teaspoons vanilla
Preheat oven to 325 degrees. Line baking sheet with parchment paper. In a large bowl, mix all ingredients together. Spoon out dough with a small ice cream scoop or spoon. Put on parchment lined cookie sheet. Bake for 17-18 minutes. Remove from oven and let cool.
1 package chocolate chips (we prefer milk chocolate, but can use semi-sweet)
2 teaspoons vegetable oil
In a small bowl, microwave chocolate chips and oil for about 1 minute. Stir until melted. Spoon over cookies and top with a whole almond.