Southern Banana Puddin'

It has been right at a year now since John and I made our way to the Ozark, AR and had the best banana pudding.  Actually John ordered the banana pudding I made the mistake of ordering a fake peach cobbler which was inedible.   He said he handn't had banana pudding like that.  It was fluffy, creamy, sweet and packed with nilla wafers and fresh banana.  Sounds like your typical banana pudding description doesn't it?  Well this isn't just a instant pudding recipe, although it does have some in it.  There are a few other tweaks as well.   For the fact I do not think y'all are complete nimrods reading my blog I only am posting the final product instead of my usual step by step pictures.  The recipe is short sweet and includes a mixer.. Those picture wouldn't have thrilled you at all =)

I am sharing this simple and easy dessert recipe for the mere fact not everyone has time for the "from scratch" recipe every time

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Southern Banana Puddin'

1 - 14oz can of sweetened condensed milk

1 1/2 c ice water

1-3.4oz box of instant vanilla or banana pudding mix

8 oz cream cheese (optional)

3 cups of heavy whipping cream (whipped to stiff peaks)

Vanilla Wafers

Fresh Banana (If slicing for later use toss with a few TB of lemon juice to keep from browning)

In a medium size bowl combine 14oz can of condensed milk with your 1 1/2 cups ice water (remove ice chunks before adding).  Mix with a whisk until combined, then add your pudding mix.  You want to mix this for a few minutes before adding the optional 8 oz cream cheese.  If adding the cream cheese mix in now on medium speed until combined then place in fridge to let it completely set.  

If you did not pre whip your chilled whipping cream you can do so now until it forms stiff peaks.  Do not over beat.  You will end up with butter and it will leave a greasy coating in your mouth when eating.

Once your whip cream is ready, fold into your pudding mixture until well combined.

You can layer your banana pudding in individual glasses (martini, mason jars etc.) or make it in a trifle bowl, or even put it in a foil pan for a BBQ drop off.  The point is it's very versatile and the presentation possibilities are endless but always look classy!

I ate this while typing the blog... I didn't add the cream cheese  to this batch but I wish I had.  It really cuts out the too sweet taste and really balances it out.  Plus I love cream cheese in anything.  Even with out it though I have to say I had to stop myself from sticking my tongue in the glass to lick the rim.      

I hate the black table top, but the sun had set and I didn't have good lighting anywhere to take a great springy/summer picture.

Chicken Chicken Noodle

Chicken noodle soup... Who doesn't love it.  Well actually a lot of people don't.  I find that mildly amusing because it is Campbell's most popular soup sold here in America.  If I were basing my opinion off a can of chicken noodle, I too would deny my love for it.  We are in my kitchen though and in my opinion and the opinion of many others, the most important being my Husband, I make some dang good chicken noodle!! John doesn't know what he likes best, the broth, the chicken or the vegetables.  I have swayed many peoples taste buds into realizing what it is really suppose to taste like.  Although you can make this a clean broth soup I like to add a little comfort to  mine.  Yes I am going to say it CREAM OF CHICKEN.  If you think those words are the devil stop reading now and go back into your dark hole in la la land, I don't need you here. 

So starting off I call this chicken chicken noodle because I use 3 boneless chicken breast as well as 4 thighs.  You can not have chicken in the title then expect a few pieces to be sufficient enough to please.  I boil in about 4 quarts of water with salt, pepper and 1/4 cup of chicken bouillon.  This boils about 45 minutes then I pull from the pot to cool a bit and shred and debone.     

While I am letting my chicken cool I begin my mirepoix.  Well except for the onion that I suggest you use though!    Mine is just consisting of 2 cups celery, 2 cups carrots and I throw them in the boiling stock we had our chicken previously cooking in.  If you use this broth its the most flavor you can get, well aside from a traditional stock in which I wasn't going to make for a wee little bowl of chicken noodle.  Another blog post maybe.

When you get you veggies and chicken in the pot bring to boil and cook 10 minutes.  I then add 5 cups of egg noodles.  I suggest the bigger ones cause I used the little ones this time, for the first time actually and they don't hold up as well!  Once your noodles are al dente add 2 cups of cream of chicken.  Stir in well bring to a simmer and you are ready to eat!

This is a creamy soup stocked full of fresh crisp carrots, celery and chicken with every bite.  One bowl is sure to satisfy and make you a true chicken noodle soup fan!