Sunday, April 24, 2022

My Banana Split Dessert

 

 

 

 

 

 

 

 

 

 

 

 

 

So light and airy. So delicious. Between the graham cracker pie crust, cheesecake filling, pineapple and bananas and all the way to the cherry on top, I am hooked.  You can’t eat just one slice. YUM!

Banana Split Dessert

1 1/2 cups graham cracker crumbs

1 1/4 cup sugar, divided

1/2 cup butter, melted

16 oz cream cheese, softened

20 oz crushed pineapple, drained

5 medium bananas, divided

2 cups cold milk

2 (4 ounce) packages Jello instant cheesecake pudding mix

2 cups thawed whipped topping, such as cool whip, divided

1 cup chopped pecans or walnuts

Maraschino cherries

Chocolate syrup

 

Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer.

Top with a layer of the crushed pineapple (make sure to drain very well). I put it in a colander over a bowl and allow it to drain by pressing it against the sides. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


 

Slice the bananas into discs and layer on top of the pineapple. Make sure to cover completely with no gaps.

Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth. Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer. 

 

 

 

 

 

 

 

 

 

 


 

Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle with nuts.  And don’t forget the cherry on top!

 

 

 

 

 

 

 

 

 

 

 

 Want a bite?

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.
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Creamy Lemony Chicken Francaise

 

 

 

 

 

 

 

 

 

 

 

Just because it has a fancy name, don’t shy away from making it. Chicken Française is an Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce. And it’s simple to make and so good!  Once you make this… you will make it often.  I promise!

Creamy Lemony Chicken Francaise

2 large boneless and skinless chicken cutlets*

2 large eggs

1/4 cup Parmesan cheese, finely grated (looks like powder)

3 lemons, for juicing and slicing

2 tablespoons lemon juice, freshly squeezed

1/4 cup flour

2 tablespoons butter

4 tablespoons olive oil

6-8 cloves garlic crushed

1/2 cup dry white wine (optional)*

1/2 cup chicken broth

1 cup heavy cream

1/2 teaspoon cracked black pepper

1/2 teaspoon salt, (add more to suit your taste)

1/4 cup fresh parsley chopped

fresh lemon juice from ½ a lemon

2 teaspoons parsley (extra), to garnish


Pat chicken breasts dry with a paper towel.

Add eggs, Parmesan, 2 tablespoons of lemon juice and a pinch of salt and some black pepper in a shallow bowl. Whisk until blended. Mixture will be thick and clumpy.

 

 

 

 

 

 

 

 

 

 

 

 

 In another shallow bowl, whisk the flour and salt and pepper. Dredge chicken in the flour first.  Then coat them in the egg wash, allowing excess egg mixture to drip off.

 

 

 

 

 

 

 


 

 

 

 

 Add oil and butter to a large non-stick skillet and heat over medium-high heat. When the oil/butter is hot enough for frying, carefully lay in your chicken in the skillet.

 





 

 

 



 


Fry the fillets for about 4 minutes on each side until nice and golden brown. 

 

 

 

 

 

 

 

 

 

 


 

Place each cooked fillet on a paper towel lined plate.

 

 

 

 

 

 

 

 

 


 


To the same frying pan, add the crushed garlic, and cook for one minute until fragrant. 

 

 

 

 

 

 

 

 

 

 



Add in the white wine, chicken broth and parsley. Allow to cook for about 5 minutes on high heat to reduce down, while swirling the pan occasionally. 

 

 

 

 

 

 

 

 

 


 


Reduce heat and add the cream. Simmer on low until slightly thickened. Taste test and season with salt and pepper, as desired.

 





 

 

 

 

 


 

Stir in the juice of half a lemon, and return the chicken to the sauce to heat through on low heat for two minutes. 

 

 

 

 

 

 

 

 

 


 


Add some sliced lemon around the chicken and sprinkle with parsley.

 








 


 


Serve with a side salad or vegetable.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Or serve over rice or pasta, if desired.

*NOTES:  

* You can use regular chicken breasts, cut in half horizontally to make 4 fillets.  You can then pound them until they are ½ inch thick.  I buy chicken cutlets for less work. 


 

 

 

 

 

 

 

 

 

 

 


 


 


 

** If you don't like the wine, substitute it with chicken broth. The wine flavor is not strong, as it will cook off during the heating process. I like it much better with the wine.







 

 

 

 


 

 

 

*** Thicken the sauce with cornstarch if needed: 1 teaspoon of cornstarch to 1 tablespoon of water; mix well and add to the center of the pan for a thicker sauce.

 

 

 

 

 

 

 

 


Photography is the property of and copyrighted to Welcome Home.
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