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.
Grease bottom only of loaf pan.
Combine ingredients in order listed; blend well.
Pour mixture into prepared pan.
Bake at 325\u00b0 for 35 to 40 minutes or until toothpick inserted in center comes out clean.
Let cool in pan 10 minutes; turn out onto wire rack and cool completely.
Preheat oven to 400\u00b0.
Grease muffin pans or use paper baking cups.
Blend, batter will be slightly lumpy.
Fill muffin cups 1/2 full.
Bake 13 to 15 minutes or until golden brown.
Stir together muffin mix, flour, and brown sugar.
Add cooled butter.
Stir just until soft dough forms (add milk if necessary here).
Stick in the fridge/freezer if too sticky to work with for a while.
Turn dough onto lightly floured surface.
Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
Place 2 in apart on cookie sheets.
Bake at 350 F for 9-10 min or till cookies begin to brown.
Cool on wire rack.
Frost when cool if desired!
spray your muffin pan if
n cereal and banana.
Spoon batter into muffin tin that has
Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
2 oiled or foil-lined muffin tins.
Bake for 20
Melt margarine; blend in sugar.
Add eggs, vanilla and lemon juice.
Break up bananas and add, mixing until batter is nearly smooth.
Add flour, soda, salt and chopped pecans.
Fill muffin cups (spray with cooking spray or line) 2/3 full; top each with pecan half.
Bake at 350\u00b0 for 25 minutes.
Makes 12 jumbo or 16 to 18 average-sized muffins.
Prepare pudding and pie filling according to package directions using the 2 cups of milk.
Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
Cover and refrigerate until serving time, but no longer than 24 hours.
Preheat oven to 375\u00b0.
In a medium bowl, combine mix, oil and water.
Stir vigorously with a spoon until well blended, about 1 to 2 minutes.
Drop from a teaspoon onto an ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Cool on cookie sheet for about 1 minute, then remove to cooling racks to finish cooling.
nd baking soda; add to banana mixture alternately with buttermilk, beginning
Mash banana and add to cake mix.
Follow directions on the box and bake in a Bundt pan.
Cool.
To top with glaze:
Stir hot milk or water into confectioners sugar.
Drizzle on top of cake.
Mix in 1 medium mashed banana, 1 cup pecans, 1 cup
ith vanilla wafers, then with banana nut mixture. Continue this step until
erving.
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An optional recipe: Instead of the chocolate chips
Preheat oven to 400\u00b0.
Combine all ingredients in medium bowl; stir until all ingredients are well moistened.
Pour mixture into medium size baking dish.
Bake 15 to 20 minutes or until golden brown.
owest position.
Spray 12 muffin cups with non-stick cooking
). Grease a 12 cup muffin tin, or line with paper
Whip bananas until creamy.
Mix butter, eggs and cake mix together.
Add bananas and pecans; mix well until smooth.
Pour into 2 small loaf pans and bake at 350\u00b0 for 50 minutes or until done.