A few more nuts in the bunchBy AMANDA SEXTON FERGUSON,
I went off script while cooking for the Sexton Easter lunch and egg hunt this past weekend. I substituted the traditional vanilla wafers in my banana pudding with Nutter Butter cookies.
In the Ferguson house, a package of Nutter Butter cookies won’t last 24 hours. In fact, we don’t even put them in the cabinet anymore. They sit on the counter waiting to be devoured by my peanut-butter-loving family. And heaven help the one who eats the very last cookie because my son Dean will call you out and have a complete meltdown from his disappointment.
This year, as I was planning what dishes I wanted to bring, my husband, Keith suggested I make the Nutter Butter version of banana pudding like he’d seen on Facebook. What would a few more nuts added to our bunch hurt?
I looked up the recipe on Pinterest, and was flabbergasted. Who in the world would put sour cream in banana pudding? That is just all kinds of wrong, in my opinion.
I used my own pudding recipe and substituted the vanilla wafers with Nutter Butters, and it seemed to be a hit. You will have to give is a try and let me know what you think.
Nutter Butter Banana Pudding
2 small boxes instant vanilla pudding
3 cups milk
1 block cream cheese
1 can Eagle Brand milk
1 large container Cool Whip
1 family-sized package of Nutter Butter cookies
With a hand mixer, combine milk and vanilla pudding mix. Set aside. In a separate mixing bowl, use mixer to combine softened cream cheese and Eagle Brand Milk. Pour cream cheese mixture into pudding and blend well. Then fold in Cool Whip.
In a 9 x13 glass casserole dish, layout a layer of Nutter Butter cookies, broken in half. Then add a layer of sliced bananas. Top with a layer of the pudding. Repeat once. Top with a few banana slices and two Nutter Butter cookies for garnish.
I usually use a trifle dish for banana pudding because you can show off all the different layers, and you seem to get more cookies in a serving this way.
I also made my favorite Texas-style potato salad. I’m not a fan of pickle relish or mustard in potato salad, and this is the perfect alternative.
Texas-Style Potato Salad
3 pounds of red potatoes, cubed
5-6 green onions, chopped
4 boiled eggs, chopped
1 pound of bacon
3 tablespoons dijon mustard
Blue Plate Mayonnaise (yes, there is a difference)
Fry bacon until crispy. Set aside. Salvage two tablespoons bacon grease from skillet. Boil potatoes in salted water until tender. Drain water. Return potatoes to pot and drizzle bacon grease over potatoes.
Combine potatoes, green onions, chopped boiled eggs, and crumbled bacon with mustard and mayonnaise, but be careful not to use too much mayonnaise. Salt and pepper to taste.
I hope you and your family had a wonderful Easter weekend.
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