for Jenn....

Ingredients:
4-5 Bananas, sliced
1 box or Bag Vanilla Wafer Cookies
8 oz sour cream
8 oz Cool-Whip
1 can Eagle Brand Sweetened Condensed Milk
1 lg. pkg vanilla instand pudding mix

milk as called for on the pudding mix directions

Directions:
Line the bottom and sides of a 13x9 inch pan or casserole dish with vanilla wafers.
Layer 1/2 of the sliced bananas on top of cookies.

In a large bowl, mix together instant vanilla pudding mix according to the pkg directions. Add the sour cream and eagle brand. Fold in Cool-whip. Spoon half the mixture over the bananas.

Add another layer of wafers over the pudding mix, then the remaining bananas and last of the pudding mix.

Decorate top with remaining vanilla wafers.

Refrigerate until ready to serve.

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Ingredients:
>1 cup flour
>1/2 cup sugar
>1/2 cup light brown sugar
>1/2 cup Crisco shortening
>1 egg
>1/4 tsp vanilla
>1/2 cup chopped pecans
>3/4 cup quick oats
>1/2 cup coconut

Directions:
Mix together flour and sugars. Cut in shortening, mixture will be crumbly. Add the pecans, oats and coconut.

In a separate bowl, beat together egg and vanilla. Add to crumble mixture.
Using your hands or a wooden spoon, just mix the egg mixture with the cumble mixture. It will stay pretty crumbly.

Using your hands, shape dough into small balls and place on an ungreased cookie sheet. Dip the bottom of a glass in sugar and press it down on the tops of the cookies, flattening them and coating the tops with sugar.

Bake at 375 for 10-12 minutes. Cool on wire racks.

These are the EASIEST Peanut Butter Cookies I've ever made. They're probably the cookie I make the most just for this reason! Only THREE ingredients! Whoo hoo!

Ingredients:
>1 (18.25 oz) pkg devils food cake mix
>1/2 cup strong brewed coffee (at room temp)
>3 tbsp butter, melted
>1 tbsp water
>1 large egg, lightly beaten
>1/2 cup milk chocolate minichips
>Cooking Spray

Directions:
Preheat oven to 350.

Combine first 5 ingredients in a large bowl. Beat with a mixer at medium speed 2 minutes, stopping to scrape down sides. Stir in chocolate mini chips.

Drop by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350 for 11 minutes or until just set. Let stand on pans 2 minutes. Remove cookies to wire racks to cool completely.

Ingredients

Topping:
*3 tbsp sugar
*1/2 tsp cinnamon

Cookie Dough:
*3 1/2 cups flour
*1 tbsp baking powder
*2 tsp baking soda
*1/4 tsp salt
*1/4 tsp cinnamon
*1 cup butter
*2 cups sugar
*2 eggs
*1 tbsp light corn syrup
*2 1/2 tsp vanilla extract

Directions:
1) In a small bowl, stir together the sugar and cinnamon. Set aside.
2) To make cookie dough, stir together dry ingredients. In a large bowl, cream the butter. Add the sugar and continue to mix. Add eggs, cornsyrup, and vanilla, mix thoroughly. Add dry ingredients and mix until well blended. If dough is sticky and too hard to handle, you can refrigerate it for an hour. OR using a cookie dough scoop, scoop large tablespoons of the dough, and one ball at a time, drop the dough into the bowl of cinnamon/sugar. Roll the ball around to coat.
3) Place cinnamon sugar coated cookies on an ungreased cookie sheet and bake in a preheated 375 degree oven for 10-12 minutes until the cookies have puffed up and the surface is slightly cracked looking.
4) Let the cookies cool on the cookie sheet a few mintues before moving them to a wire rack to cool completely.