Best Nutty Butty Bliss Recipes

NUTTY BUTTER COOKIES

Steps:

• Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
• Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
• Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
• Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

COPYCAT NUTTY BUDDY BARS

Steps:

• Spread peanut butter on top of each cracker then double them up (one on top of another) to make 12 double-decker stacks.
• In a small pot over very low heat, melt the chocolate chips and heavy cream together. Continuously stir until smooth, 2 to 3 minutes. You can also use a double boiler, but if you keep a close eye and stir frequently, I don't think it's necessary.
• Line a baking sheet or cutting board with parchment or wax paper. One by one dip each cracker stack in the melted chocolate and spoon over top. Take out of the chocolate, scrape the excess off the bottom (with the spoon), and place on the prepared sheet. Repeat until done.
• Place in the entire thing in the freezer until chocolate sets, 1 to 2 hours, and serve. Keep cold.

NUTTY BUTTY BLISS

Steps:

• 1. In a mixing bowl combine flour, sugar, baking powder and salt.
• 2. Pour vanilla milk into a 2 cup measuring cup and add enough oil to bring the liquid to 1 1/3 cups.
• 3. Add the milk/vegetable oil mixture, butter, peanut butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 3 minutes, scraping the sides of the bowl as necessary.
• 4. Add the eggs and continue mixing for another 2 minutes. Pour the batter evenly into 3-9 inch round prepared pans.
• 5. Bake at 350 degrees for 20-25 minutes until a toothpick comes out almost clean but not dry. The cakes will continue to cook alittle longer once you remove from the oven.
• 6. Cool the cakes for about 15 minutes on a cooling rack.
• 7. Whip the heavy cream and sugar until stiff peaks form and set aside.
• 8. Mix together the nutella and cream cheese until completely blended. Fold the whipped cream into the nutella/cream cheese mix. Do not over mix. Set the mousse aside.
• 9. Slice each banana in half lengthwise and than cut into semi circles.
• 10. Melt the butter in the saute pan and add the brown sugar and blend well. Once it is blended well add the bananas, frangelico or rum (your preference, cinnamon and chopped hazelnuts.
• 11. Cook until carmelized and sugar is dissolved. Set aside to cool.
• 12. Disolve gelatin according to package instructions and add to heavy whipping cream, sugar and vanilla extract and beat on high until stiff peaks form.
• 13. Assembling: Place one cake layer on a cake board. Smooth a nice layer of the nutella mousse than a layer of the bananas foster. Repeat with the next layer of cake, mousse and bananas. Add the third layer of cake on top. Cover the cake with the whipped cream. Decorate with chocolate shavings, crushed hazelnuts or drizzled chocolate, whichever you prefer.

THE GREAT BRITISH BACON BUTTY - BACON SANDWICH

Steps:

• Cook the bacon under a preheated oven grill for seven minutes at about 240C/475F - turning half way through the cooking time.
• Cook until crispy, but not burnt or too dry.
• (You can also fry the bacon in a pan if you wish).
• Butter the two slices of bread and place the grilled or fried bacon inside the two slices of bread to make a sandwich.
• Add sauces to taste.
• Enjoy!
• The bread can also be toasted if you wish! And, you can make this sandwich with a crusty bread roll.
• The Scientist's Formula:.
• Four researchers at the Department of Food Science at Leeds University in the UK spent more than 1,000 hours testing 700 variations on the traditional bacon sandwich.
• They tried different types and cuts of bacon, cooking techniques, types of oil and a range of cooking times at different temperatures.
• A shortlist was then tested with computers to measure the texture of each sandwich.
• Fifty volunteers also judged each sandwich according to its taste, texture and flavour.
• The formula is: N = C + {fb (cm) . fb (tc)} + fb (Ts) + fc . ta, where N=force in Newtons required to break the cooked bacon, fb=function of the bacon type, fc=function of the condiment/filling effect, Ts=serving temperature, tc=cooking time, ta=time or duration of application of condiment/filling, cm=cooking method, C=Newtons required to break uncooked bacon.

NUTTY BUDDY PIES

Steps:

• Mix all ingredients together in large bowl and then pour into 3 graham cracker crust and put in the freezer overnight and when time to serve drizzle magic shell chocolate harding over top. enjoy!