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Backyard BBQ Butterfinger Banana Pudding Cups

Ingredients:
1 box (3.4 ounces) banana cream instant pudding mix
2 cups whole milk
1 tub (8 ounces) whipped topping, thawed
1 box vanilla wafer cookies
4 bananas, sliced
1 bag fun-size Butterfinger candy bars, chopped
1/4 cup caramel syrup

Directions:

In a large mixing bowl, whisk together the banana cream pudding mix and whole milk for 2 minutes, or until the mixture begins to thicken.
Allow the pudding mixture to sit for 3 to 5 minutes to fully set.
Gently fold the whipped topping into the pudding until smooth, light, and creamy.
Crush several vanilla wafer cookies into small pieces.
Spoon a layer of crushed vanilla wafers into the bottom of clear dessert cups.
Add a layer of the banana pudding mixture over the cookie crumbs.
Top with a layer of sliced bananas.
Sprinkle a layer of chopped Butterfinger candy pieces over the bananas.
Drizzle a small amount of caramel syrup over the candy layer.
Repeat the layers until the cups are filled, finishing with pudding on top.
Garnish with additional crushed vanilla wafers, sliced bananas, chopped Butterfinger pieces, and a final drizzle of caramel syrup.
Cover and refrigerate for at least 1 hour before serving for the best flavor and texture.
Serve chilled.

Garlic Butter Chicken Bites with Creamy Parmesan Pasta

Ingredients:

For the Chicken:
1 lb boneless, skinless chicken breast, cut into small cubes
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons butter
2 garlic cloves, finely minced
Fresh parsley, chopped for garnish

For the Parmesan Pasta:
8 oz pasta of choice (fettuccine, penne, or similar)
2 tablespoons butter
3 garlic cloves, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped for garnish

Directions:

Cut the chicken breast into bite-sized cubes and place them in a bowl.
Season the chicken with salt, black pepper, garlic powder, and paprika. Toss well to coat evenly.
Heat 2 tablespoons of butter in a large skillet over medium heat.
Add the seasoned chicken to the skillet in a single layer.
Cook for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Remove the chicken from the skillet and keep warm.
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package directions until tender but still slightly firm.
Before draining, reserve 1/2 cup of the pasta cooking water.
Drain the pasta and set aside.
Using the same skillet, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and stir continuously.
Add the grated Parmesan cheese and Italian seasoning.
Stir until the cheese melts completely and the sauce becomes smooth and creamy.
If the sauce is too thick, add a small amount of the reserved pasta water until the desired consistency is reached.
Season the sauce with salt and black pepper to taste.
Add the cooked pasta to the skillet and toss until evenly coated with the Parmesan sauce.
Return the cooked chicken bites to the skillet and gently mix with the pasta.
Simmer for 1 to 2 minutes to allow the flavors to blend together.
Remove from the heat and garnish with freshly chopped parsley.
Serve immediately while warm.