Homemade Banana Pudding with Chessman Cookies (lighter version)

My Homemade Banana Pudding with Chessman Cookies is a Southern essential dessert made lighter and served up as parfaits.  Perfect for all your spring and summer celebrations!

Homemade Banana Pudding with Chessman Cookies 

(lighter version)

Banana pudding is such a favorite southern dessert, I don't know anyone who doesn't love it.  I've taken my mom's recipe and made a lighter version and then changed the presentation by serving it as cute little parfaits.  I've also swapped out the typical vanilla wafers for these cute shortbread Chessman cookies from Pepperidge Farms to elevate it just a little bit.

This easy to make homemade recipe is the perfect dish for upcoming celebrations like Mother's Day, Father's Day, Memorial Day, 4th of July, and all types of picnics and BBQs all summer long.  It's definitely a dessert you will be wanting more.

Enjoy!

What Ingredients do I need?

• 2% milk
• unsalted butter
• sugar
• cornstarch
• pure vanilla extract
• bananas - you will want ripe bananas
• Pepperidge Farm Chessman Butter Cookies
• (Optional) whipped cream

Substitutions and Variations

• Use any shortbread of vanilla wafer cookie.

• Change of the flavor of pudding, try chocolate by adding 1/4 cup of cocoa powder of for white chocolate pudding add 4oz of white chocolate.

• This dessert can be layered in an 8x8 square pan instead of individual parfaits.

Kitchen Tips and Notes

• Since there are so few ingredients you want to use the best quality ingredients available to end up with a quality product.

• Pudding will last in the refrigerator up to 3 days.

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Homemade Banana Pudding with Chessman Cookies (lighter version)

serves 4-6


2 cups 2% milk
2 tablespoons unsalted butter
5 tablespoons sugar
2 tablespoons cornstarch

2 tablespoons water
1 tablespoon pure vanilla extract
3 medium bananas
1 pkg Pepperidge Farm Chessman Butter Cookies

(Optional) whipped cream

Combine the milk and butter in a medium saucepan over medium-low heat, stirring to melt the butter.

Mix together 5 tablespoons of sugar and the cornstarch in a small bowl.   Add 2 tablespoons water and mix to create a paste.   Whisk into the milk mixture.   Turn the heat up to medium and cook until thick and bubbly, about 6 to 10 minutes.   Remove from the heat and stir in the vanilla extract.

Transfer to a bowl, cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming) and refrigerate for at least 4 hours.

To make parfaits:  Place 1 cookie on the bottom of each parfait glass.  Then add a layer of bananas and a layer of pudding. Repeat to make a second layer. Top with whipped cream if using and place a cookie standing up on the side of the glass in the pudding.  Serve.

Southwestern Chicken and Noodle Bowl

30 minutes and only one pot is all it takes to create this Southwestern Chicken and Noodle Bowl. 

Yum

Bowl food is all the rage right now and why not?  It's an entire meal in one bowl which in my opinion is really genius!  We just love them and repeat these meals often because they are easy to make and only limited by your imagination.  Some of our favorites are Mojito Chicken Bowls and Lighter Burrito Bowl, and Brushetta Chicken Bowl.

Today I have a wonderfully delicious noodle bowl for you.  Noodle bowls typically consist of veggies, noodles of some sort, broth and possibly a protein.  They are usually Asian in nature and are comforting and hearty.  Today we are NOT doing an Asian noodle bowl.  Nope....I'm going to mix it up and change the flavor profile completely.  Let's go Southwestern!

SOUTHWESTERN CHICKEN AND NOODLE BOWL

These noodle bowls are filled with steaming hot veggies, tender pieces of chicken, tender angel hair pasta, and a killer broth!  The flavors are amazing and this is definitely a soul satisfying dish.  One you will want to put in your "def gonna make this one again" recipe list.

What do I need to make this?  Did I mention that this is a one pot dish?  Yes it is!  You will need a medium sized Dutch oven or it could be made in a large wok.  You will want a vessel with higher sides to hold and boil the broth.  The other tools necessary are tongs, chef knife, and a cutting board.

What ingredients do I use?
This dish is easy to pull together with the following items

• boneless skinless chicken breasts or thighs
• cumin, salt & pepper, red pepper flakes
• garlic
• bell peppers
• low-sodium chicken broth
• angel hair pasta
• salsa
• green onions

I used chicken breasts for this dish because that is what we prefer, but chicken thighs would work perfectly.  One thing that makes the broth a Killer broth is the addition of salsa.  Pick one that you like and if it is "hot" in spice then leave out the red pepper flakes.  Adding a little heat, if you can handle it, really bumps up the flavors in this dish.   The broth is what totally takes this dish from ho-hum to WOW!

Dinner will be on the table in 30 minutes, which is a winner in my book, any day of the week.  We truly love this noodle bowl and are sure that you will too! 


Enjoy!






Southwestern Chicken and Noodle Bowl


serves 4


1 1/2 lbs chicken breast
1 1/2 teaspoons ground cumin
salt & pepper
2 Tablespoons canola oil
2 cloves garlic
32 oz low sodium chicken broth
1 cup salsa
1/4 teaspoon red pepper flakes
5 oz of angel hair pasta
2 bell peppers, chopped - red and orange
3 green onions, green and white parts, cut in 1 inch pieces

Cut the chicken into thin bite-size strips. Sprinkle with cumin, salt, and black pepper. In a Dutch oven or wok over medium-high heat, add 1 tablespoon of the oil and allow to get hot (1 minute). Add half the meat and 1 clove of garlic.  Cook until chicken is no longer pink in the middle.  Remove from pan to a dish or baking sheet.  Repeat with the remaining oil and chicken.  Remove from the pan and set the chicken aside.

Turn the heat up to high and add the broth to the pan.  Allow the broth to come to a boil.  Add the salsa, red pepper flakes,  pasta, bell peppers, and green onions.  Boil for about 5-6 minutes until pasta is tender. Stir occasionally.  Add the chicken and any accumulated juices back in the pan, turn the heat down to a simmer, cover and allow to heat through about 5 minutes.  Serve in bowls.

Easy Cinnamon Peach Cobbler (Family Sized)

Yum

We are hosting a huge summer bash in a couple of weeks for a bunch of friends and I've been researching and testing recipes.  The key is that they must feed a crowd but be simple to make.

Today is all about dessert!  I've been digging through our old family recipes again and came up with my version of a classic.  If you want a super easy and quick dessert to make look no further than this Easy Cinnamon Peach Cobbler.  I made this particular one family sized in an 8x8 pan for testing purposes, but just double the ingredients and place in a 9x13 pan for one that will feed a crowd.

There's nothing better than this southern dessert during the summer, especially when peaches are in season!  Oh! fresh peaches are the BEST!  We just picked up some delicious peaches that promised to be a 12 on the flavor scale (0-15, 15 being sweetest) and they sure were.  Juicy and sweet.  So make sure to use fresh ones if you can find good ones.  If not then frozen will work perfectly.

This is a cobbler that is cakey, instead of a biscuit topping or a pie crust.  You make a batter and pour it in the pan, then add the peaches on top.  The peaches sink down and the cake rises around the peaches to create a cake like cobbler. Yum!  I also added some cinnamon to the peaches to give it a little homey flavor which I adore.  Leave it out if you prefer just plain peaches.  This is excellent in taste, and couldn't be 

Bring a little South to your menu and enjoy this Easy Cinnamon Peach Cobbler (Family Sized) with a scoop of vanilla ice cream.  It can't be beat!

Enjoy!




Easy Cinnamon Peach Cobbler (Family Sized)

serves 6

1/4 cup butter

1 1lb. fresh or frozen peaches peeled and sliced

1 tsp. cinnamon
3/4 cups sugar, divided
3/4 cups self-rising flour
3/4 cups milk
1 teaspoon vanilla extract 

Add butter to a 8x8 baking dish and place into the oven as it preheats to 375º F to melt.

To a small bowl add peaches and 1/4 sugar.  Stir to combine.  Set aside.

In a medium bowl add remaining sugar, self-rising flour,  milk, and vanilla. Whisk until well combined.  Remove pan from oven and pour batter on top of the melted butter.  Top with the peaches and their juices.  Do not stir.

Bake until the cobbler is golden brown, about 35 minutes. Serve warm with a scoop of vanilla ice cream.

Picnic in the Park: Banana Pudding Jars

Yum

I hope everyone is enjoying the May weather.  We sure are!

Spring has sprung and it's been hot one day and cool the next.  We've also got some Grey May going on here in the mornings.  Not to worry, it burns off by afternoon and then the sun is shining and everyone is outdoors enjoying the cool weather until our scorching summer comes along.

Today we are continuing with our Picnic in the Park theme.  I love picnics don't you?  It's such a great way to enjoy nature, family, and friends....oh and let's not forget the food.  The other day I showed you how to make a great Mediterranean Chicken wrap with some delicious grilled chicken.

Today we are talking desserts.  Oh yea!

Now I always find it hard to take along a good dessert to a picnic or concert in the park.  Since I gravitate toward ice cream, that would end up in a melted mess, so that's out.  So I develop my desserts around the container...mason jars! MASON JARS are the perfect solution for so many toteable things.  Things like salads both green and pasta salads are perfect in jars.  How about drinks? Another winner, and there's no spillage with the lid on!  So of course desserts are also perfect in jars.

Mason jars are hearty, and roomy.  I've even baked the dessert in them, like with my Peach Raspberry Crisps.  I've also used them for my Take Along Smore's.

Today I'm thinking "southern" dessert, and Banana Pudding in mason jars is calling me.  Listen carefully...hear that?  It's calling you too. Seriously, you need to make these sweet little desserts and take them somewhere!  now!  Kids love that wonderful flavor and the vanilla wafers that turn into cakey goodness...HEAVEN!  

This is something that the whole family will enjoy!




Banana Pudding Jars


Servings: 6


For the Pudding:
3/4 cup sugar
1/4 cup + 2 tablespoons cornstarch
Heaping 1/4 teaspoon salt
6 egg yolks
3-1/2 cups whole milk
2 tablespoons unsalted butter
1 tablespoon vanilla extract

For Assembling:
3 medium bananas, ripe, and sliced
1 box Vanilla Wafers
6 Pint size Mason Jars

In a medium saucepan, stir together the sugar, cornstarch, salt and yolks. Whisk in the milk and bring to simmer, stirring frequently, over medium heat 5-8 minutes. When the mixture starts to bubble, turn the heat down to low and continue cooking, whisking constantly, for 1-2 minutes until the mixture thickens. Remove the pan from the heat and immediately whisk in the butter and vanilla.

Transfer the mixture to a bowl and place a piece of plastic wrap or waxed paper directly on the pudding to prevent a film from forming. Chill in the refrigerator until cool about 2 hours.

To assemble, place one vanilla wafer in the bottom of each mason jar.  This will create a cake layer on the bottom. Spoon a large dollop of pudding on top. Add a layer of vanilla wafers standing up against the sides of the glasses around the circumference of the jar. Layer on some sliced bananas on top of the pudding. Add another layer of pudding and bananas.  Top with crushed vanilla wafers if desired.  Top jars with the lid to securely close.  Place in the refrigerator for another hour.  You may top them with whipped topping or whipped cream before eating if desired.