476 nuts cool Recipes

chopped nuts, flour, butter, melted, cream cheese, powdered sugar, cool whip, cool whip, instant chocolate pudding mix, milk, cool whip, for topping, nuts, for topping

flour, nuts, chopped, butter, cream cheese, softened, powdered sugar, cool whip, lemons , puddings, milk, cool whip, nuts

base, all-purpose flour (250 ml), butter, sugar, chopped nuts, cream cheese filling, cream cheese, icing sugar, cool whip, pudding mix topping, milk, instant pudding mix (vanilla or chocolate or flavour of your choice), cool whip, garnish (coconut , nuts, marashino cherries, chocolate curls, etc...)

butter softened, sugar, flour, nuts chopped, cream cheese, powdered sugar, cool whip, milk, instant pudding mix, cool whip, nuts chopped

flour, nuts, chopped, butter, melted, cream cheese, softened, powdered sugar, cool whip, rhubarb, cut up (fresh or frozen ), sugar, minute tapioca, nutmeg, cool whip (or whatever is left remaining from container used in second layer. use a 12 or 13 oz container), chopped nuts (optional)

all-purpose flour, chopped nuts, butter or 1/2 cup margarine, melted, cream cheese, powdered sugar, cool whip, chocolate pudding mix, vanilla pudding mix, milk, powdered sugar, vanilla extract, cool whip, hershey chocolate candy bars, grated, chopped nuts (optional)

bleached all-purpose flour, un-sweetened cocoa powder, baking powder, salt, milk chocolate chips, unsalted butter, melted and cooled to tepid, unsweetened chocolate , melted and cooled to tepid, eggs, granulated sugar, vanilla extract, coarsely chopped nuts ( pecans macadamia , or walnuts), nut topping, chopped nuts the same type you will use in the batter, milk chocolate chips, powdered sugar for sifting over the top of the squares..

black beans, drained and rinsed or 19 oz about 1 1/2 cups of freshly cooked black beans, almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well), pitted dates, soaked for an hour and drained, cocoa powder, coconut oil, sea salt, chopped nuts (optional), baked sweet potato (just bake a sweet potato in the oven or microwave until very soft, let it cool, cut it in half and s), pitted dates, soaked for an hour and drained, cocoa powder, almond butter (for nut allergies, sesame seed butter or sunflower seed butter also work well), coconut milk, pure vanilla extract

gooey butter cakes, cake, yellow cake mix, egg, butter, melted, cream cheese, softened, eggs, pure vanilla extract, sugar, butter, melted, preheat oven to 350 degrees. lightly grease a 13x9x2-inch baking pan., in the bowl of an electric mixer , combine cake mix, egg, and butter and mix well. pat into the bottom of prepared pan and set aside., still using an electric mixer , beat cream cheese until smooth; add eggs and vanilla. dump in confectioners sugar and beat well. reduce speed of mixer and slowly pour in butter. mix well., pour filling onto cake mixture and spread evenly. bake for 40 to 50 minutes. don tsp be afraid to make a judgment call on the cooking time, because oven temperatures can vary. you want the center to be a little gooey, so don tsp bake it past that point, oven and allow to cool completely. cut into squares., pumpkin gooey : follow the original recipe, adding a 15-oz can of pumpkin pie filling and an extra egg to the cream cheese filling. bake as usual, remove from oven, and allow to cool. cut into squares and top each square with a pecan half. serve with a dollop of fresh whipped cream. i promise you ll never want pumpkin pie again, pineapple gooey : add a 20-oz can of drained crushed pineapple and an extra egg to the cream cheese filling. proceed as directed above., lemon gooey : use a lemon cake mix in place of the yellow cake. add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. proceed: as directed above., carrot cake gooey : use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. proceed as directed above., peanut butter gooey : use a chocolate cake mix. add 1 cup creamy peanut butter and an extra egg to cream cheese filling. you can sprinkle the top of batter with 1 cup chopped peanuts if you like. proceed as directed above., chocolate chip gooey : use either yellow or chocolate cake mix. sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. proceed as directed above., banana gooey : use a yellow cake mix. prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. proceed as directed above., nutty gooey : use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. proceed as directed above., chippy gooey : stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, heath almond toffee bits or heath milk chocolate toffee bits into filling. proceed as directed above.

eggs, evaporated milk, milk, brown sugar , packed, granulated sugar, butter, melted, vanilla extract, ground cinnamon, ground nutmeg, lightly grilled bread, cooled and diced into 1 inch cubes (i use the bbq to grill them), tropical trail mix (dried fruit & nut mix - coarsely chop any large fruit or nut pieces), granulated sugar, water, lemon juice (i use fresh ), cornstarch, evaporated milk, whiskey

bishops bread, flour, baking powder, salt, chopped nuts, chopped dates, sliced maraschino cherries, chocolate chips, eggs, beaten, sugar, stir together flour , baking powder and salt in large bowl. stir in nuts, dates, cherries and chocolate chips. in small bowl, beat eggs and sugar. stir into flour mixture. turn into well-greased and floured 9-inch by 5-inch by 3-inch loaf pan. bake at 325 degrees for 75 minutes. cool in pan on rack for 10 minutes. remove from pan. cool completely, top side up on a rack. best if stored, well wrapped, for a day or two before slicing.

all-purpose flour (or if you have allergies, a non gluten flour can be use), butter, sugar, chopped nuts, cream cheese, icing sugar or 2/3 cup powdered sugar, cool whip, milk, vanilla instant pudding mix (or flavour of your choice) or 2 -3 1/2 oz instant chocolate pudding mix (or flavour of your choice), cool whip, coconut, nuts, maraschino cherry, chocolate curls

flour, butter or 1 cup margarine, melted, crushed nuts (almonds or macadamia nuts), cream cheese, powdered sugar, cool whip, instant chocolate pudding mix, low-fat milk, cool whip

flour, margarine, nuts, creme cheese, powdered sugar, cool whip, instant butterscotch pudding mix (smaller ones), milk, vanilla, burnt sugar flavoring, more cool whip, more nuts

butter or 1 cup margarine, sugar, flour, chopped nuts (of your choice pistachios,walnuts,pecans), cream cheese, icing sugar, cool whip, instant pistachio pudding mix, milk, cool whip, chopped nuts

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

hazelnuts, toasted, husked, cooled, cake flour, baking powder, salt, eggs, separated, sugar, vanilla extract, unsalted butter, melted, cooled slightly, cornstarch, whole milk, egg yolks, hazelnuts, toasted, husked, cooled , plus 12 whole nuts, toasted, husked, powdered sugar, vanilla extract, unsalted butter, cut into 16 pieces, room temperature, apricot preserves, dried apricots , cut into slivers

flour, crushed nuts, margarine, cream cheese, cool whip, sugar, chocolate instant pudding, half-and-half, cool whip, crushed nuts, grated chocolate or mini chocolate chip