Nutter Butter Banana Trifle

Making this little gem isn't as hard as you think. Even making the pudding from scratch was rewarding.
3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 Tbsp. butter
2 tsp. vanilla
5 medium ripe bananas
1 (1-lb) package Nutter Butter's
2 cups sweetened whipped cream
Garnishes: Nutter Butter cookies, dried banana chips, fresh mint sprigs.

1. Whisk together first 4 ingredients in a large sauce pan over medium-low heat. Cook, whisking constantly, 12-20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4 inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3 quart bowl, picture or trifle dish. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.


Ok all you lazy bones, yes you could just use instant pudding but trust me, making the real stuff was not that hard!!!!

Here's what you do. Instead of real whipped cream they suggest extra creamy cool whip completely thawed.

Instead of the pudding you just use:
3 cups milk
2 vanilla instant pudding
1 tsp. vanilla
Beat above with an electric mixer for two minutes or until thickened; let stand 5 minutes.
Stir in 1 (80z) container sour cream.

Proceed with rest of recipe.

Thank you Southern Living

Luscious Orange Cake

Recipe Courtesy Victoria Carlson
Photo and Cake Made by Samantha Lee

Some of you may remember I made this for Marci's birthday in April. This is where it came from. The pros aforementioned above.
Cake:

1 pkg yellow cake mix (I always use Duncan Hines)
1/2 cup vegetable oil
4 eggs
1 (11oz) can mandarin oranges, drained
1/2 cup plus 1 Tbsp orange juice
1 tsp vanilla

Frosting:

2 (8 oz) cans crushed pineapple with juice
1 pkg vanilla instant pudding mix
1/2 cup powdered sugar
1 tsp vanilla
1 (8 oz) tub Cool Whip

Heat oven to 350 degrees. Grease and flour three round 9 inch cake pans. Combine cake ingredients in bowl and mix with hand mixer for one minute on low and then three minutes on medium. Mixture should be smooth with small bits of mandarin orange. Pour equally into three pans. Bake for 25 minutes until cake is spongy to the touch or a toothpick comes out clean. Cool for 10 minutes IN PANS on wire rack. Then remove from pans and cool completely on wire rack.
While cake is cooling, make frosting. Drain pineapple juice, adding it to pudding mix and combining well. Add pineapple, powdered sugar and vanilla. Fold in cool whip.

To assemble cake, frost between each layer, then outside of cake. I added toasted coconut and a sugared orange slice to the top of my cake for display purposes only.

Grilled Peaches

There is no specific amounts to this....you just do it and it's yummy!

You need one peach per person. This ensures that each person gets two halves because one is not enough. You want the peaches to be ripe enough that when you cut in half you can remove the seed.

Preheat grill. Cut peaches in half and pit.

In a microwave safe bowl mix butter and brown sugar. Melt and stir until it makes a liquidy mixture.

Please peaches face down on grill and brush with brown sugar butter mixture. Cook for 3-4 minutes. Turn and brush peaches again and fill the pit hole with the mixture.

Cook until the skins start to come off. Skins could start to look dark brown.

Serve hot with vanilla ice cream.