Yummy Nutter Butter Banana Pudding

So tomorrow we are having a Bridal Shower for one of our employees.  All of the girls signed up to bring something for our luncheon and then we are also bringing desserts for the whole company to eat during their lunch hour.  I volunteered to make the Nutter Butter Banana Pudding, a recipe I found in a Southern Living Magazine while getting my hair done one Saturday.  Here is the recipe and pictures to help you out!

3 cups milk

1 tsp vanilla

5 medium ripe bananas

1 pound package of nutter butters

2 small packages vanilla pudding

8 ounce container Cool Whip

Mix the pudding, milk and vanilla in a large bowl with an electric mixer for 2 minutes or until thickened.  Let stand for 5 minutes, then stir in the entire container of Cool Whip.  If you would like to leave a couple of spoonfuls out for garnishing the top, its ok!  Let that stand in a bowl of ice or I just put it in the fridge while I get the rest ready for layering.

Now take the Nutter Butters and break each one into 3 pieces...set aside.

Take the 5 bananas and slice them into 1/4 inch size pieces.

Take pudding off ice or out of fridge, and spoon half of the pudding mixture into the bottom of a 3 quart dish.  Layer in the bananas and Nutter Butter pieces.  I usually hold a few pieces of each out for garnish on top.  Now, spoon rest of pudding on top of banana and cookie pieces, garnish as you want.  Chill for 2-24 hours.

Here is my final production:

I hope you all enjoy!!  I know I will!

Freezer cooking, small scale...

So, I keep reading these blogs about freezer cooking, and I am really trying to implement it into my weekends, at least for the week.  I will eventually work my way up to two weeks, but since my freezer is small, it may take awhile before I can do a whole months worth!  Plus I just don't have that much glassware!!  Today I have cooked up some Chicken Spaghetti and yesterday I cooked up Chicken Enchiladas... I also have Baked Ziti on my list. 

This is the Chicken Spaghetti... its going into the freezer.  I'll update later and let you know how good it is.

These are the Chicken Enchiladas that are in the freezer... Before I put them into the over, I will cover them with the Picante Sauce mixture and some graded cheese.  These are good and a recipe that I found in the coupon section of the Sunday paper:

Easy Chicken and Cheese Enchiladas:
1 can Cream of Chicken soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 tsp chili powder
2 cups chopped chicken
1/2 cup Monterey Jack Cheese shredded
6 ( i used 9) 6" flour tortillas, warmed
1 small onion and tomato chopped for garnish

Stir together soup, sour cream, picante sauce and chili powder in medium bowl. Stir 1 cup of picante mixture, chicken and cheese in large bowl.  Divide chicken mixture among tortillas, roll and place seam side down in a baking dish.  Pour remaining picante sauce mixture over filled tortillas.  cover and bake 40 minutes at 350 degrees.


Now, for dinner tonight...being Mother's Day, I've decided that my mom and I deserve some Ribeyes... So I have been marinating these since this morning, and I will post the before and after :)

I will be making a layered salad too...

And the After:

Our layered salad.... Lettuce, hard boiled eggs, tomato, peas, bacon, avocado and shredded cheese.

This was Jeremy's steak... it was SO good~ 

So, a side note! Jeremy got me The Taste of Home Cookbook: Cooks Who Care Edition for Mother's Day!! It also came with a whole year subscription to Taste of Home Magazine!  I'm so excited! I plan on going through it and marking the recipes I want to try...and hopefully posting them here!

Happy Cooking everyone!! And Happy Mother's Day!