Funky Monkey Recipes

Steps:

• Place the hot coffee, banana, condensed milk, chocolate syrup, and protein powder into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the coffee moving before leaving it on to puree until smooth. Divide ice cubes into 4 large glasses, and pour coffee mixture over the ice.

Steps:

• In a microwave or in a large saucepan over low heat, melt marshmallows, oil and extract if using; stir until smooth. Remove from heat; stir in cereal, banana chips, peanut butter chips and 1/2 cup peanuts. Press mixture into a lightly-greased 13x9-in. baking pan using wax paper or a lightly-greased spatula; press remaining 1/2 cup peanuts on top. Cool to room temperature. Cut into bars.

Steps:

• Throw it all in the blender and blend until smooth! Isn't that easy.
• I like to freeze my banana, but you don't have to.

Steps:

• Butter the bottom and sides of an 8-by-8-inch baking dish. Arrange the waffle wedges standing up in rows, alternating every other piece so the curved side faces the opposite direction to create an organized but random top with curved peaks.
• In a blender, add the chocolate milk, peanut butter, brown sugar and bananas. Add a pinch of salt and blend to taste; it should not be salty, just taste like a hint of salt. Add the egg and blend until smooth.
• Preheat the oven to 350 degrees F.
• Slowly pour the custard over the prepared dish of waffle wedges and let rest 10 to 15 minutes to allow it to soak into the waffles. The waffles will crest above the custard line; gently press down to encourage absorption.
• Bake until the tops are golden and the custard feels set, 50 minutes to 1 hour. Remove and sprinkle the marshmallows, chips and bacon over the top. Put back in the oven and bake until the chocolate is shiny and the marshmallows soften, 5 to 10 minutes more. Serve with warm maple syrup.

Steps:

• Preheat oven to 350°F.
• In a Ziploc bag, add the vanilla wafers and crush until there are tiny pieces.
• Place them into a medium sized bowl.
• Melt the butter flavored Crisco.
• Add the Crisco to the crushed vanilla wafer and mix together.
• Firmly press the vanilla wafers into the bottom and sides of a large pie plate.
• Place into oven for 5 to 10 minutes until golden brown.
• Cool completely.
• Cut the bananas in half lengthwise then lengthwise again (quartering).
• When the crust has cooled place the bananas on crust.
• Set aside.
• In a medium bowl place 4 chocolate squares and the cup of peanut butter in the microwave for 1 minute.
• Pour over bananas in crust.
• Set aside.
• Pour 2 cups milk in a bowl and add the vanilla pudding.
• Mix well and then add 1 cup of the cool whip.
• Fold it in so it stays fluffy.
• Pour on top of chocolate.
• Place the rest of the cool whip of top.
• Grate one chocolate square over the top.
• Chop the peanuts and place on top of pie.
• Refrigerate for 3 hours.