Best Ever Banana Pudding

Best Ever Banana Pudding 

(Paula Deen)

Ingredients:

6-8 bananas, sliced

2 packages of Cheesman Cookies or Nilla Wafers 7.25 oz.

14 oz. can sweetened condensed milk
8 oz. bar of cream cheese, softened
5 oz. package of Vanilla Instant Jell-O Pudding
2 cups milk
12 oz. whipped topping, or equivalent in whipped cream

Directions: Start by placing cookies from one package at the bottom of pan. Place the sliced bananas on top of the cookies. 

With a hand mixer, beat together the vanilla pudding mix and milk. 

In another bowl, beat together the softened cream cheese and sweetened condensed milk. Fold in whipped topping with cream cheese mixture and then fold that in with the vanilla pudding. 

Pour mixture all over the bananas and smooth out until even. Place the second box of cookies on the top. Chill for a few hours until ready to serve. Serves about 12.

From: http://hip2save.com/2016/04/29/best-ever-banana-pudding/

Homemade Chicken Parmesan

Pioneer Woman's Chicken Parmigiana

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 3/4 cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/4 cube Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

INSTRUCTIONS

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

From: http://thepioneerwoman.com/cooking/chicken-parmigiana/