Not Yo' Mama's Banana Pudding!!

This has become a regular in my rotation of desserts that I serve at church gatherings and family get-togethers. Rather than send people over to the great Paula Deen's version on the Food Network's website, I thought I'd post my slightly modified version here along with the link to the original version for all those inquiries I consistently get when people try this wonderful dessert:

Not Yo' Mama's Banana Pudding by Paula Deen
(Cynde's slightly modified version)

Ingredients
1 box of Nilla wafers
4-6 bananas, sliced thinly
2 1/2 cups milk
2 3.4 oz boxes instant French vanilla pudding
1 8oz package cream cheese, softened
1 14oz can sweetened condensed milk
1 8oz container frozen whipped topping thawed

Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. (I sometimes instead layer ingredients in a trifle bowl)

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and line the edges with additional cookies placed upright and a few in the center for added presentation. I also crumble a few into fine crumbs and sprinkle it over the rest of the casserole. Refrigerate until ready to serve. The colder the better!

My modifications don't alter the taste much...they were made simply because some of the size ingredients she asks for are harder to find around here. I've also made a "Dirt Cake" using the same recipe just replacing the Nilla wafer layer with processed Oreo cookies and the vanilla pudding with chocolate fudge flavored pudding! YUM!

I'll post a picture as soon as I can keep one around long enough to snap a pic!

TO-DO : Carrot Cake French Toast!

Ok...I always come across stuff...online, emails, word of mouth, TV, etc...that I'd like to someday do...but, of course, never actually remember 'em. SOOOO....it is HERE where I will post 'em as they reveal themselves. :) Today, my TO DO is to visit South Congress Cafe in Austin, Texas to taste their...

*drum roll please*

and it's heart healthy?!? wow! oh. wait...the heart means vegetarian...ooohhh.

pft. as if it mattered. :)

my sis vouches for it's goodiness and so carrot cake french toast from South Congress Cafe...you are SO mine!:)

I found my brookie!

It was the summer of 1996...and my family and I had just ended a lovely stroll in Central Park to visit a place I would never forget. It was called DT - UT...and that is where I met...the brookie. Encased behind the plastic display were treasures untold...pastries, cookies, brownies, rice krispy treats, make-your-own-s'mores...and...the brookie.
After selecting our treats, I ordered my milk...and it's then that I knew this place was special. "Would you like whole, low-fat, or skim?"

*gasp*

I was home.

With goodies and cold milk in hand, we took our place on some worn sunken couches near the front of the store, and dug in. I can't tell you much about the cookies...or whether I got to try a rice-krispie treat or not...but I can tell you...with the brookie, it was love at first bite. Slightly crispy on the top and edges, soft and fudgey in the middle...and delicious throughout!

BROOKIE: part cookie, part brownie - that was the explanation behind the name...and did it ever live up to that name!

I came home from that trip to NYC determined to find that recipe on the web...but alas, it would take me over TEN YEARS to find something comparable...and here it is:

The website I got the recipe from called it a Blondie...but I call it heaven.:)

WARNING: These blondies are super simple to make and thus are especially dangerous! If you're into gooey, chocolaty, goodness...then be warned. I can't ever wait until they cool completely to dig in...and so I enjoy 'em EXTRA gooey in the beginning. If you are able to ignore the delicious aroma wafting out of your oven...then by all means, wait it out. It is my husband's opinion that they actually improve with time. My husband loves 'em come Day Two...if there's any left. :)

Basic Blondie Recipe (with my "Brookie" add-ins):

Ingredients
6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chips (I suggest Hershey's Dark)
1/2 cup chopped pecans

Preheat oven to 350. Grease an 8x8 pan (or use Baker's Joy or Pam for Baking). In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Sift together salt, flour and baking powder (if using) and add to butter mixture. Mix in the chocolate chips and pecans. Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle.

I am not responsible for your growing waistline should you choose to explore BakingBlonde's Weblog...it's a GREAT source for all things gooey! :)