Magnolia Bakery Banana Pudding

• 1 (14 oz.) can sweetened condensed milk
• 1½ cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced ripe bananas
• 1 (12 oz.) box Nilla Wafers

Instructions

1. In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can either be made in individual portions or in a large glass bowl.
4. To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
5. Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ½ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
2) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
3) Try to keep them airtight. The less contact with the air the less they will brown.

Read more at http://www.the-girl-who-ate-everything.com/2016/05/magnolia-bakerys-famous-banana-pudding.html#keU5G33WlET1CsXo.99

Smothered Crock-pot Pork Chops

• 4 pork chops (bone in is best, see notes below)
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cups mushrooms, sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ¾ cup beef broth (I prefer low sodium)

1. Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side). Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.
2. Lay onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.
3. Cook on low 7-8 hours or until pork is tender. Serve over rice.

Rumba Rice Bowls

OUR VERSION OF RUMBI RICE BOWLS WITH RUMBI RICE

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Print Recipe

Ingredients

• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
• *Rumbi Rice (see recipe below)
• **Spicy Hawaiian Teriyaki Sauce (see recipe below)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Six Layer Million Dollar Dessert

Ingredients:
1 c flour
1 cube butter
1 c finely chopped pecans (optional)
1 8oz package Cream Cheese at room temperature
1 c powdered sugar
1 8 oz container cool whip
4 c whole milk
1 sm pkg instant chocolate pudding
1 sm pkg instant French vanilla pudding
1 hershey candy bar

Layer 1:
Mix flour, butter and pecans together with a fork.  Press in 9 x 13 pan.  Bake 20 min. 375 until golden brown.

Layer 2:
Mix powdered sugar and cream cheese together
Fold in 1/3 of cool whip
Spread on cooled crust

Layer 3:
Mix chocolate pudding and 2 c milk
Let stand 1 minute and pour over cream cheese layer

Layer 4:  
Mix vanilla pudding and 2 c milk.  Let stand 1 minute and pour over chocolate pudding layer.  Chill for about 15 min

Layer 5:
Top with remainder of cool whip

Layer 6:  
Grate chocolate bar over cool whip

Buttermilk Garlic Mashed Potatoes

2 Ibs red potatoes
4 cloves garlic
1/2 cup buttermilk
Salt and Pepper

Put potatoes and garlic in a large stock pot, cover with cold water,put lid on and bring to a boil.  Take lid off and boil about 15 minutes until tender.  Drain potatoes reserving 1/2 cup of liquid.  Add buttermilk and reserved liquid.  Mash, Salt and Pepper to taste

Potatoes and Onions

Ingredients
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Recipe courtesy of Giada De Laurentiis

Roman Style Chicken

Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Recipe courtesy of Giada De Laurentiis

SERVE WITH POTATOES AND ONIONS RECIPE