medium bowl, beat together banana, brown sugar, margarine and peanut
Preheat oven to 350 degrees F.
Stir together oats, muffin mix, flour, soda and salt; Set aside.
In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet.
Makes about 16 cookies.
In a mixing bowl, beat pudding mix and milk on low speed for 2 minutes; beat in vanilla.
Fold in 3 cups of the cool whip. Pour 1 1/3 cups of the pudding mixture into the prepared pie crust.
Layer with banana slices and top with remaining pudding mixture.
Top with remaining cool whip and garnish with additional banana slices if desired. Store in refrigerator before serving.
verbake. (Overbaking will cause your cookies to be hard as rocks
Heat oven to 350 Grease pie plate 9 x 1/4 in.
Mix bananas and lemon juice: set aside Stir remaining ingredients except whipped topping and and walnuts in medium bowl until blended.
Add banana mixture: stir until blended.
Pour into pie plate Bake 40- 45 minutes or until golden brown and knife inserted in center come out clean; cool.
Cover and refriderate about 2 hours until chilled.
Spread whipped topping; sprinkle walnuts, and drizzle with carmel topping.
Store covered in refriderator.
Put the condensed milk and the water in a bowl and mix well.
Add the box of instant pudding and stir until well combined.
Chill about 5 minutes until set.
Fold in cool whip.
Layer pudding, cookies, and bananas 2 or 3 times, depending on the size and shape of your serving dish.
Keep in fridge until ready to serve.
ight golden brown. Let the cookies cool for 2 minutes away
Mix all together and bake for 350 degrees for 7 to 9 minutes. This recipe works great with different cake mixes and different chips, like butter flavor cake mix with butter brickle bits or broken bits of Butterfinger bars.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
mix in the egg, pureed banana, SugarTwin(R) Granulated Brown, SugarTwin
ixer bowl until creamy; add banana, egg, and vanilla. Beat until
ntil blended.
Beat in banana, egg and vanilla. Stir in
Beat until just combined. Beat banana into creamed butter mixture until
Preheat oven to 350\u00b0F
Spray baking sheet with non-stick cooking spray.
In a large bowl, combine egg, peanut butter, banana, and sugars.
Mix with an electric mixer until smooth.
Add flour, baking soda, and baking powder and continue to mix until well blended.
With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
Remove and transfer cookies to a wire cooling rack.
Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.
Combine margarine, banana, vanilla, egg and fructose in mixing bowl.
Beat until smooth. Add baking powder, salt and flour, mixing to blend well.
Drop by teaspoons onto lightly greased cookie sheets.
Bake at 375 for 8 to 10 minutes. Yield: 40 cookies.
Preheat oven to 350. Line cookie sheet with parchment paper.
Pulse almonds and macadamia nuts in food processor until they are small chunks.
Add apple and banana to food processor and mix well. Transfer to mixing bowl.
Mix in the rest of the ingredients.
Use a cookie scoop to place cookies on pan. Flatten to cookie shape.
Cook 15-20 minutes until starting to brown on the edges.
Stir in the brown sugar, banana, vanilla, and salt. Pour the
Stir together first 5 ingredients (will thicken).
Stir in banana & cookies just before serving.
Mix pudding as directed.
Slice 1 banana to cover bottom of pie crust.
Pour pudding evenly into crust.
Refrigerate 15 minutes.
Spoon Cool Whip over pudding to cover top layer.
Top with second banana.
Ready in just minutes.