Tuesday, March 2, 2010

Bruschetta Chicken & Banana Pie

More recipes from Kraft today:

BRUSCHETTA CHICKEN (with some minor changes from me)
4 small chicken breasts, cut into pieces
4 potatoes, sliced
dried basil
mozzarella cheese, grated
1 can (540 ml) diced tomatoes (with liquid)
2 cloves of garlic, minced
1 pkg. Chicken Stove Top Stuffing

Arrange chicken and potatoes in the bottom of a greased casserole dish. Sprinkle with basil and lots of mozzarella cheese. Combine remaining ingredients in a large bowl and spread over chicken. Bake at 400 F for 30 minutes.
This was okay. It wasn't bad, but it wasn't anything to get excited over either. It was quick and easy though, and something different, which is always good.

Now dessert, on the other hand, was yummy.

BLACK-BOTTOM BANANA PIE (with my own variations)
graham cracker crust (I used a chocolate one)
1/4 c. chocolate chips
2 tbsp. butter
1 large banana, sliced (next time I'd probably use 2 bananas, and pile them nice and high on the crust)
1 1/2 c. milk
1 pkg. instant vanilla pudding
1 c. whipping cream
1-2 tsp. sugar
1 tsp. vanilla

Melt chocolate and butter in the microwave (be careful not to burn it!). Spread over graham cracker crust, on the bottom and the sides. Lay banana slices on top. Beat together milk and vanilla pudding mix for 2 minutes on high, then spread over the bananas. Refrigerate for 4 hours or overnight. Beat whipping cream, sugar, and vanilla until it thickens. Spread over pie before serving.
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2 comments:

Lesa said...

So I had just woken up when I read this post and, at first, didn't realize the title was talking about two different dishes. :)

Kathy said...

LOL! Same thing happened on Facebook yesterday.... my friend said she was having an omlette, bacon, and pineapple banana smoothie for supper. I had to tease her about her questionable ingredients for a smoothie!