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Recipes
Chocolate Chip Cookies
By Neenee
PREHEAT oven to 375° F. COMBINE flour, baking soda and salt in small bowl
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- 1 cup chopped nuts
Pecan Toffee Tassies (Paula Deen)
By Neenee
Preheat oven to 350 degrees F
- 1 cup finely chopped pecans
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 2 tablespoon all-purpose flour
- 1 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) butter, melted
- 1 (15-ounce) package refrigerated piecrusts
- 1 (10-ounce) package almond brickle chips
Banana Crunch Cake
By Neenee
Heat oven to 350°F. Grease and flour 10-inch tube pan
- 1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
- 1 cup coconut
- 1 cup rolled oats
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1/2 cup margarine or butter
- 1 1/2 cups (2 large) sliced very ripe bananas
- 1/2 cup sour cream
- 4 eggs
- 1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix
Easy Pumpkin Cream Pie
By Neenee
COMBINE pumpkin, pudding mix, evaporated milk and pumpkin pie spice in large mixer bowl; beat for 1 minute or until...
- 1 9-inch (6 oz.) prepared graham cracker crust
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 pkg. (5.1 oz.) vanilla instant pudding and pie filling mix
- 1 cup NESTLÉ® CARNATION® Evaporated Milk
- 1 teaspoon pumpkin pie spice
- 2 cups frozen whipped topping, thawed, divided
- 1 cup fresh raspberries (optional)
Supreme Rice Cereal Bars
By Neenee
GREASE 15 x 10-inch jelly-roll baking pan
- •2 1/2 cups chunky peanut butter, divided
- •1 cup light corn syrup
- •1 cup packed brown sugar
- •4 cups crisp rice cereal
- •1/2 cup (1 stick) butter, softened
- •1/3 cup milk
- •1/2 pkg. of 3.3 oz. (or 4 serving size) instant vanilla pudding mix
- •4 cups sifted powdered sugar
- •1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
Chocolate Butterscotch Cereal Bars
By Neenee
GREASE 13 x 9-inch baking pan
- •1 cup sugar
- •1 cup light corn syrup
- •1 cup creamy peanut butter
- •6 cups oven-toasted rice cereal
- •1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- •1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
Chocolate Chip Oats n' Caramel Cookie Squares
By Neenee
Heat oven to 350°F. In large bowl, break up cookie dough
- 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
- 1 cup quick-cooking oats
- Dash salt, if desired
- 2/3 cup SMUCKER'S® Caramel Ice Cream Topping
- 5 tablespoons Pillsbury BEST® all-purpose flour
- 1 teaspoon vanilla
- 3/4 cup Fisher® Chef's Naturals® Chopped Walnuts
- 1 cup Hershey's® semi-sweet baking chips (6 oz)
Kahlua Cake
By Neenee
Combine all ingredients. Beat 4 minutes
- Glaze:
- 1 box yellow cake mix
- 1 box chocolate pudding 6.5 oz.
- 1/2 cup sugar
- 1 cup vegetable oil
- 4 eggs
- 1/4 cup vodka
- 1/4 cup kahlua
- 3/4 cup water
- 1/2 cup powdered sugar
- 1/4 cup kahlua
Banana Bars
By Neenee
Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening
- 1 cup granulated sugar
- 1 cup mashed very ripe bananas (2 medium)
- 1/3 cup vegetable oil
- 2 eggs
- 1 cup Gold Medal® all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Cream Cheese Frosting
- 1 package (3 ounces) cream cheese, softened
- 1/3 cup butter or margarine, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
Dulce De Leche Bars
By Neenee
Heat oven to 350°F. In large bowl, break up 1 roll of cookie dough
- 2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookies
- 1 3/4 cups quick-cooking or old-fashioned oats
- 2/3 cup packed brown sugar
- 2 teaspoons vanilla
- 1 bag (14 oz) caramels, unwrapped
- 1/2 cup butter
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tablespoons caramel topping