1/2 c. crushed Nilla wafers, plus more for garnish
Cool Whip, for garnish
1 banana, sliced, for garnish
Preheat oven to 350° and line two large baking sheets with parchment paper. In a large bowl, using a hand mixer, beat butter and sugars until fluffy. Add mashed banana, egg, vanilla, and pudding mix and mix until combined.
Add flour, baking soda, and salt and stir until just combined, then fold in Nilla Wafers. Use a small cookie scoop to form dough into balls and place on baking sheets.
Bake 12 to 14 minutes. Let cool for 10 minutes on the baking sheet then transfer to a wire rack to cool completely.
Top each cookie with a dollop of Cool Whip, more crushed wafers, and slice of banana. Serve immediately.
1/2 c. (1 stick) unsalted butter, softened to room temperature
5 cloves garlic, minced
Zest of 1 lemon
1 tbsp. fresh thyme leaves
1 lemon, cut into rounds
1 lb. baby potatoes, quartered
1 tbsp. freshly chopped parsley, for garnish
Preheat oven to 425°. Pat chicken thighs dry with paper towel and season all over with salt and pepper.
In a medium bowl stir together butter, garlic, lemon zest, and thyme. Rub butter mixture all over chicken thighs, including under the skin.
Place lemon rounds, potatoes, and chicken thighs in a 9″-x-13″ baking dish and bake until thighs register 160°F on an instant-read thermometer, about 35 minutes. If you’d like the skin more crisp, broil on high for 1 to 2 minutes until golden.