SUPER CREAMY FRUIT SALAD
Make and share this Super Creamy Fruit Salad recipe from Food.com.
Provided by Marie
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain pineapple, reserving juice.
- Mix pineapple juice and dry instant vanilla pudding together and set in the refrigerator for 30 minutes.
- Mix the pineapple, fruit cocktail, mandarin oranges, bananas & marshmallows together.
- Gently fold in pudding mixture.
- Lastly, fold in cool whip.
- Cover and refrigerate.
CREAMY GLAZED BANANA COOKIES 2DIE4!
I believe that could quite possibly be, one of the yummiest cookies I have seen! If you are bored with baking banana bread, give this recipe a shot!
Provided by OceanIvy
Categories Drop Cookies
Time 38m
Yield 48 cookies
Number Of Ingredients 15
Steps:
- Heat oven to 350°.
- In large mixing bowl, mix 3/4 cup brown sugar & 3/4 cup butter.
- Beat at medium speed, scraping your bowl often until mixture is creamy 1-2 minutes.
- Add in the bananas, egg, orange zest & 1/2 tsp vanilla extract.
- Continue beating batter until well mixed 1-2 minutes.
- Reduce speed to low & add the flour, baking powder, baking soda & salt.
- Beat until well mixed again, 1-2 minutes.
- By round teaspoons, drop the dough 2-inches apart onto ungreased cookie sheets.
- Bake 8-10 minutes or until edges have slightly browned.
- On medium heat, melt 2 Tbsp butter in 1-quart saucepan, adding 3 Tbsp brown sugar & cream.
- Continue to cook, while stirring occasionally until mix comes to a boil 1-2 minutes.
- Remove from heat & add powdered sugar & remaining vanilla, beat until well mixed.
- When cookies have cooled, frost them with icing.
Nutrition Facts : Calories 81.6, Fat 3.9, SaturatedFat 2.4, Cholesterol 14.1, Sodium 61.8, Carbohydrate 11.2, Fiber 0.2, Sugar 6.9, Protein 0.8
THE BEST BANANA CREAM PUDDING COOKIES RECIPE
These Banana Cream Pudding Cookies are THE BEST. Loaded with banana flavor from a pudding mix and a mashed banana, they turn out soft and chewy every time.
Provided by Camille Beckstrand
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter, granulated sugar, brown sugar and pudding mix. Add in mashed banana, eggs and vanilla.
- In a separate bowl, combine flour and baking soda. Add into creamed sugar mixture.
- Gently fold in white chocolate chips.
- Roll into 1" balls (or use a cookie scoop) and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
- Bake for 8-10 minutes or until golden brown (be sure not to overcook - they will continue to set up even after being removed from the oven).
Nutrition Facts : Calories 130 kcal, Carbohydrate 19 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 59 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g, ServingSize 1 serving
LUSCIOUS CREAMY GLAZED ONIONS
Simply rich and creamy! Best of all easy and delicious. Creating the ultimate caramelized and creamed onions in one dish. Using 6 RSC ingredients adding only 1 tablespoon of butter to caramelize them, then to help keep the fat down, the moisture from the onions is released and reduced they continue to cook in the broth adding it's flavor. Kaluha is the SECRET ingredient that will have your guests asking what is that? They will never guess! Serve these savory onions as a side, pile them high on a sandwich, steak, burger, or mashed potatoes, top a pizza, on slices of fresh French bread garnished with fresh herbs for an appetizer. Now don't they sound YUMMY?
Provided by Rita1652
Categories Onions
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a hot non-stick pan melt butter till sizzling.
- Add onion rings and sprinkle with sugar and pinch of salt. Lower heat to medium and cook for 5 minutes stirring often; add minced jalapeños to taste and continue to stir and cook for 3 minutes.
- Add chicken broth to deglaze, stirring releasing intensely flavorful browned bits on the bottom of the pan.
- Add Kahlua and let all reduce to just glaze the onions.
- Lower heat to low and add cream stirring in to combine.
- Season with salt and pepper.
Nutrition Facts : Calories 116.6, Fat 5.7, SaturatedFat 3.5, Cholesterol 18.7, Sodium 20.7, Carbohydrate 11.3, Fiber 0.7, Sugar 8.1, Protein 0.7
BANANA CREAM SANDWICH COOKIES
People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. -Elaine Owens, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.
Nutrition Facts : Calories 186 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
GLAZED BANANA NUT BARS
I love bar cookies and I love the annual Taste of Home cookbooks! Here's a variation of bar cookies which includes bananas and has walnuts not only in the bars but atop the glaze that frosts them...It's from the 1999 Annual Taste Of Home cookbook and was adapted to include the use of egg substitute instead of whole eggs and 1% milk instead of whole milk...Placed here for safekeeping!
Provided by CookinwithGas
Categories Bar Cookie
Time 40m
Yield 3 dozen frosted bars, 36 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F (176°C); grease a 15X10X1 pan.
- In a large bowl, cream butter and sugar until light and fluffy; Add egg substitute and vanilla.
- Combine flours, baking powder, salt , baking soda, cinnamon and nutmeg.
- Combine bananas and milk; add the dry mixture to the creamed mixture alternately with the banana mixture, mixing well.
- Stir in nuts; pour the batter into the greased baking pan and bake approximately 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool on wire rack and while it cools make the glaze.
- Glaze: cream the butter and sugar in a small bowl; stir in vanilla and enough of the boiling water until it reaches the desire consistency.
- Spread the glaze over the completely cool bars and sprinkle with chopped walnuts; cut in bars to serve.
- Do not spread the glaze over the bars if they are still warm or it will seperate; the bars must be room temperature.
Nutrition Facts : Calories 151.1, Fat 7.3, SaturatedFat 2.8, Cholesterol 10.4, Sodium 118.6, Carbohydrate 20.4, Fiber 0.8, Sugar 14.1, Protein 2.1
GRANDMA'S BANANA COOKIES
These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.
Provided by mmich
Time 1h5m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
- Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
- Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
- Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
- While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
- Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
- Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
- Spread frosting on cooled cookies.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg
BANANA CREAM COOKIES
From "The Ultimate Cookie Book" by Catherine Atkinson. You can substitute vegetable oil for the sunflower oil and sour cream for the creme fraiche.
Provided by the_cookie_lady
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 and line two or three baking sheets with baking parchment.
- Put the eggs and brown sugar in a large bowl and whisk together until well blended. Stir in the vanilla extract. Add the oil and creme fraice and stir in well. Add the flour and mix well. (The mixture will be quite runny at this stage.) Cover with plastic wrap and chill in the refrigerator for about 30 minutes.
- Put the frosted cornflakes in a large bowl. Remove the cookie dough from the refrigerator and stir in the bananas. Using a tablespoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets. Flatten very slightly with your fingertips.
- Bake for 15-20 minutes, or until risen and golden brown and crispy. Transfer the cookies to a wire rack and dredge with sifted confectioners' sugar. Serve while still warm.
Nutrition Facts : Calories 205.8, Fat 7.1, SaturatedFat 1.9, Cholesterol 24.4, Sodium 148.9, Carbohydrate 33.4, Fiber 1.1, Sugar 15.2, Protein 2.8
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