12 again cookies Recipes

  • Berger Cookies
    cookies, unsalted butter, salt, vanilla extract and
    11 More
    cookies, unsalted butter, salt, vanilla extract, baking powder, sugar, eggs, all-purpose flour, milk (i used sour cream), rich chocolate icing, semisweet chocolate chips, unsweetened baking chocolate, light corn syrup, unsalted butter, heavy cream (again , i used sour cream)
    11 min, 15 ingredients
  • Guess-Again Cookies
    shortening, sugar, brown sugar, eggs, all-purpose flour and
    6 More
    shortening, sugar, brown sugar, eggs, all-purpose flour, baking powder, baking soda, salt, oven-toasted rice cereal, oats, uncooked, raisins
    11 ingredients
  • Reduced fat OREO Cookie MUFFINS Reduced fat OREO Cookie MUFFINS
    all-purpose flour, sugar, baking powder, salt and
    5 More
    all-purpose flour, sugar, baking powder, salt, melted butter, nonfat milk (regular is fine of course), nonfat sour cream (again ,reg. is fine), egg, chopped reduced-fat oreo cookies
    30 min, 9 ingredients
  • Mexican Cookies Mexican Cookies
    butter, powdered sugar divided, vanilla, flour and
    9 More
    butter, powdered sugar divided, vanilla, flour, cho.pped nuts, preheat oven 325, in a bowl cream butter 3/4 cup powdered sugar and vanilla, add flour and nuts gradualy mix untill blended, form into 1 inch balls, bake for 25 minutes, roll immediately in remaining 1/4 cup sugar, allow to cool and roll in sugar again., given to me by a friend
    25 min, 13 ingredients
  • Krasokouloura or Wine Cookies (Greece) Krasokouloura or Wine Cookies (Greece)
    white wine, granulated sugar, salt, sunflower oil and
    9 More
    white wine, granulated sugar, salt, sunflower oil, olive oil, ground cinnamon, sesame seeds, preferrably toasted, baking soda, lemon juice, all-purpose flour (more or less ), baking powder, sesame seeds, again
    1 hour 30 min, 13 ingredients
  • Chewy Make Ahead Chocolate Chip Cookies Chewy Make Ahead Chocolate Chip Cookies
    butter, unsalted and softened (1/2 brick) and
    9 More
    butter, unsalted and softened (1/2 brick), sugar (i use splenda , and usually slightly less sugar), brown sugar (again, splenda and about half ), eggs, vanilla, all-purpose flour, cornstarch, baking powder, salt, semi-sweet chocolate chips
    50 min, 10 ingredients
  • Healthy Nutbuttery Cookie Dough Dip (Vegan) Healthy Nutbuttery Cookie Dough Dip (Vegan)
    tofu, oats, oats (yes, again ), nut butter (of choice) and
    5 More
    tofu, oats, oats (yes, again ), nut butter (of choice), splenda sugar substitute, vanilla extract, black tea or 6 tbsp non-dairy milk, salt, dark chocolate chips (i used 80 %)
    10 min, 9 ingredients
  • Applebees Chimicheese Cake Applebees Chimicheese Cake
    chimicheese cake, flour tortilla shells , 6 1/2 diameter and
    11 More
    chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
    25 min, 13 ingredients
  • S Red Robin Mountain-high Mudd Pie S Red Robin Mountain-high Mudd Pie
    red robin mountain-high mudd pie, chocolate ice cream and
    25 More
    red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.
    27 ingredients
  • Frozen Limey  cheesecake Frozen Limey cheesecake
    oreo cookie crumbs, butter, melted and
    4 More
    oreo cookie crumbs, butter, melted, softened cream cheese (i use the lighter kind), frozen limeade concentrate, thawed, frozen whipped topping, divided (cool whip, again , i use the lighter stuff), lime zest
    3 hour , 6 ingredients




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