NOT YOUR MAMA'S SEVEN-LAYER BARS
The addition of dulce de leche makes this a decadent new take on traditional seven-layer bars. You can cut this recipe in half and make it in an 8x8-in. pan. -Andrea Barlow, Hot Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Pulse cookies in food processor until finely chopped. Combine crumbs and melted butter; press onto bottom of greased, foil-lined 13x9-in. baking pan. Spread coconut over crust; sprinkle with crisp rice cereal., Combine dulce de leche and water until smooth. Pour over cereal. Sprinkle pecans over dulce de leche; press down lightly., Bake until edges are set but center is still soft, about 30 minutes. (Do not overbake.) Remove from oven; immediately sprinkle with sea salt. Cool completely on a wire rack before cutting into 24 squares.
Nutrition Facts : Calories 228 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 156mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
NOT YOUR MAMA'S COOKIES!
The perfect sweet & salty flavor combo! We loved these cookies... and think you will too.
Provided by Beth Colon
Categories Other Snacks
Time 40m
Number Of Ingredients 14
Steps:
- 1. Allow butter and eggs to come to room temp. I usually take them out about 2 hours before I'm ready to use. Chop chocolate squares into rough chunks, set aside. Mix dry ingredients (flours, baking soda/powder and salt) together and set aside
- 2. In mixer, cream together sugars and butter for about 5 minutes, until they are light and super creamy. (seems like a long time, but this is worth it) Add eggs one at a time and blend after each addition until well mixed. Stir in vanilla. Switch mixer to low and slowly add in the dry ingredients just until mixed in. Fold in the chocolate chunks and peanut butter chips. (Walnuts or almonds or pecans would be awesome in this!! I couldn't add any bc no one in my family likes them, except me)
- 3. At this point, this is where the willpower comes in!! Place a piece of plastic wrap directly on top of batter and then place another piece of wrap over the top of bowl and refrigerate for 36-72 hours!!!! I know, I know. But this step is well worth it. It gives all of the flavors time to "marinate" and get to know one another. The cookies are rich and so flavorful. It adds caramel notes of flavor because of the butter and brown sugar...... yum, I'm drooling lol
- 4. Finally, the day is here and you can bake them!! Preheat oven to 350* **During cooking process, keep the batter in the fridge to keep cold and always use a COLD baking sheet. Line baking pan with parchment paper. Break pretzel sticks. I broke mine into half and then half again. But it's up to you and it depends on the size of your sticks. You don't want them too small, bc you want to be able to taste them. Using an ice cream scoop or a tablespoon, scoop out dough. If it is too hard, run the scoop/spoon under hot water for a second. Shape dough into ball and place on prepared cookie sheet. Don't crowd the cookies, bc they do spread. Take your broken pretzels and stick them in the ball at random places. I used 4-5 pieces in each cookie. (you add the pretzel pieces now instead of when you make the batter, bc you don't want them to get mushy and still have a crunch) Sprinkle sea salt on the top of each cookie (this just takes the cookie up up and away!!)
- 5. Place cookies into oven. Cook for 15-20 minutes. Check on them at 15 minutes. Mine took all of the 20 minutes to cook. Let cool for a few minutes then transfer to wire rack to finish cooling......if you can wait, lol Finally you can enjoy the best cookie you've ever tasted! Try not to burn your mouth on the hot cookie!!
NOT YOUR MAMA'S CHOCOLATE CHIP COOKIES
A lady I had worked with years ago, brought these cookies in one day and said that if we didn't eat them she would- in one sitting! I hounded that poor woman for months to get this recipe! It sounds like a lot of work but well worth the time and number of ingredients.
Provided by GotBoxer
Categories Drop Cookies
Time 50m
Yield 6 dozen cookies
Number Of Ingredients 15
Steps:
- Combine oil, sugars,egg, vanilla, baking soda, cream of tartar and coconut extract in a large bowl and mix until well blended.
- Add flour 1 cup at a time until well blended.
- Fold in remaining ingredients.
- Drop by tablespoonfuls onto an ungreased cookie sheet.
- Bake at 350 degrees for 10-15 minutes or until golden brown.
- Let set a few minutes then remove to wire racks to cool.
Nutrition Facts : Calories 1663.7, Fat 102.8, SaturatedFat 40.4, Cholesterol 116.6, Sodium 556.9, Carbohydrate 181.2, Fiber 9.9, Sugar 102, Protein 18.2
NOT YO' MOMMA'S BANANA PUDDING
Make and share this Not Yo' Momma's Banana Pudding recipe from Food.com.
Provided by jellygirl
Categories Dessert
Time 30m
Yield 20
Number Of Ingredients 7
Steps:
- In a bowl, combine the milk and pudding and mix until well blended.
- In a separate larger bowl, combine cream cheese and condensed milk together and mix till smooth.
- Fold the whipped topping into the cream cheese mixture, then fold the pudding mixture into the cream cheese mixture.
- Line the bottom of a 13x9 pan with a layer of cookies (use the broken ones, if any).
- Place sliced bananas on top of the cookies.
- Spread the pudding mixture on top of the sliced bananas and then top with the remaining chessman cookies.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 235.7, Fat 11, SaturatedFat 7.6, Cholesterol 22.7, Sodium 180.3, Carbohydrate 32.3, Fiber 1.1, Sugar 26.7, Protein 3.7
NOT YO' MAMA'S BANANA PUDDING
One of Paula Deen's most popular recipes. Not Yo Mama's Banana pudding recipe calls for bananas, french vanilla instant pudding, sweetened condensed milk, whipped cream, cream cheese, and cookies
Provided by Paula Deen
Categories classics cookout Country Cooking kid friendly picnic potluck southern spring summer sweets
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
- In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
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