Here You will Find delicious Maisy Monkey recipes! Get you parents help when making these treats and have fun!

Ingredients

• 2 rolls refrigerated chocolate chip cookie dough
• 2 (8 oz.) packages of cream cheese
• 2 cups sugar
• 3 eggs
• Containers or tubes of red, pink, or white frosting, candy sprinkles

Put cookie dough in freezer for a short time before starting so it will slice easily. In a 13"x9" pan, slice and put one package of cookies all over the bottom. Cream together eggs, cream cheese and sugar. Spread over the cookie slices. Slice the second package of cookies and layer them on top of the cream cheese mixture. Bake at 325 degrees for 30 to 45 minutes or until golden brown. Cool pan on a cooling rack for 10 minutes. Cut &enjoy. Cool completely then decorate with icing, frosting, & sprinkles.

Ingredients

• 1 box banana bread mix
• 1/2 cup banana chips
• 1/4 cup mini chocolate chips

Follow directions on the banana bread mix box. Add most of the banana chips & chocolate chips and stir again, saving out a few of each to decorate the top of the muffins. Pour muffin mixture into muffin tins that are greased and lightly floured or into paper baking cups. Decorate each muffin with two chocolate chip eyes and a banana chip mouth. Bake at 350 for 25 to 35 minutes.

Ingredients

• 1 cup vanilla yogurt (8 oz)
• 1 cup milk
• 1/3 cup creamy peanut butter
• 1/4 cup light or dark corn syrup
• 1 ripe banana cut in chunks
• 5 ice cubes

Combine yogurt, milk, peanut butter, corn syrup and banana in a blender. Blend until smooth With blender running, gradually add ice cubes. Blend until thick & smooth. Serve immediately. (Makes about 4 (8 oz) servings)

Ingredients

• 1 (14 oz) can Sweetened Condensed Milk
• 1 (8 oz) container vanilla yogurt
• 2 ripe bananas
• 1/2 cup orange juice

Blend all ingredients in a blender until smooth. Spoon mixture into 8 (5 oz) paper cups. Freeze 30 minutes. Insert wooden craft sticks into center of each cup; freeze until firm.

Ingredients

• 8 medium firm bananas
• 8 wooden popsicle or ice cream sticks
• 1/4 cup corn-oil margarine
• 1/2 cup light corn syrup
• 1 pkg. (12 ounces) semi-sweet chocolate pieces
• Chopped nuts or colored sprinkles (optional)

Peel bananas. Insert wooden stick in end of each piece of banana; freeze on a cookie sheet until firm. In a small saucepan over medium heat, bring margarine and syrup to boil. Remove from heat. Stir in chocolate pieces until smooth. Working quickly, spread bananas evenly with chocolate mixture. Roll in nuts or sprinkles if desired. Place on a baking sheet lined with wax paper. Freeze until firm. Wrap pops in plastic wrap or foil and store in freezer. Makes 8 frozen chocolate bananas.

Ingredients

• 16 slice whole wheat bread
• 1 pkg (6 oz) sliced ham
• 8 slices american cheese
• Miracle whip or Mayo
• Raisins, black olive slices, and/or mustard to decorate

Place bread slices on cutting board. Cut into 3” circles using cookie cutter or sharp knife. Repeat with ham & cheese. Reserve the scraps. Spread 8 of the bread circles with Miracle Whip or Mayo. Top each with ham, cheese, & second bread circle. Decorate with additional Miracle Whip or Mayo & raisins to resemble monkey faces. Use the reserved scraps for the ears. (Note: can also add mustard if desired) Makes 8 servings

Ingredients

• 1 pkg (8 oz) small pita breads, cut crosswise in half
• 16 tsp. peanut butter
• 16 tsp. fruit jelly
• 1 large banana, peeled & thinly sliced (about 48 slices)

Spread inside of each pita half with 1 tsp peanut butter & 1 tsp jelly Fill pita halves evenly with banana slices. Serve immediately Makes 8 servings Note: substitute honey for jelly or substitute apple slices for bananas

Ingredients

• 2 cups all purpose flour (9 oz)
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 2 extra-ripe medium bananas, pureed or mashed
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 8 oz can crushed pineapple, drained
• ¼ cup maraschino cherries, drained, halved, patted dry
• ½ cup toasted chopped walnuts (optional)

Icing:

• 4 tablespoons butter, softened
• 3 oz cream cheese
• 2 ½ cups powdered sugar
• 1 teaspoon vanilla
• 1-2 tablespoons milk

Preheat oven to 350 degrees F. Line a 13×9 inch metal pan with non-stick foil or parchment paper. Mix together flour, baking soda, salt and cinnamon; set aside. Beat mashed bananas, sugar, eggs, oil, and vanilla together in a large mixing boil. Add flour mixture and stir until blended. Stir in pineapple, cherries and walnuts. Pour batter into pan and spread to edges. Bake 30-35 minutes. Cool completely, and then frost with icing. Decorate with extra cherries and nuts if desired.

Icing: Combine butter and cream cheese and beat until fluffy. Add sugar, stir well and then beat until light. It’s best to use an electric mixer for this. Beat in vanilla. Add 1-2 tablespoons of milk and beat until light and fluffy. Ice bars.

Ingredients

• 1/2 cup chopped pecans (optional)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 4 pkg. (10 biscuits each) refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 1/2 cup butter, melted

Icing

• 2 cup confectioner’s sugar
• 1/4 cup milk

Preheat oven to 350 degrees F. Sprinkle pecans in bottom of well greased 10” fluted tube pan; set aside In a small bowl, stir together granulated sugar & cinnamon. Cut biscuits into quarters. Roll each biscuit piece in the sugar mixture and place in prepared pan, arranging pieces to fill the pan evenly. In a small bowl stir together brown sugar and melted butter; pour over biscuits. Bake for 35-40 min. Cool in pan on wire rack for 10 min. Invert onto a serving platter or plate. Serve warm

Make icing: stir milk into confectioner’s sugar. Drizzle over bread.

Ingredients

• 20 ice cream sandwiches (regular, strawberry, or neopolitan)
• 1 (12 oz) jar hot fudge sauce
• 1 (8 oz) container frozen whipped topping (such as Cool Whip), thawed
• Sprinkles

Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich, side by side across the short end of a 9x13 pan. Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of pan. Microwave hot fudge sauce in a microwave-safe container on high for 30 sec. Spread half of the sauce over the ice cream sandwiches. Top with half of whipped topping. Repeat layers: ice cream sandwiches, hot fudge sauce, whipped topping. Scatter sprinkles on top. Freeze, uncovered 2 hrs. Cover with foil and freeze another hour. Makes 24-36 servings

Ingredients

• 1 pkg chocolate cake mix
• 1/2 cup white frosting
• 2 Tbsp peanut butter
• 1 cup chocolate frosting
• 2 cups chocolate-flavored crisp rice cereal
• 1 large, soft sugar cookie
• 2 chocolate kisses, M&M’s, or other similar candy
• 2 pink candy wafers or other similar candy for cheeks

Preheat oven to 350 degrees F. Prepare cake mix according to package directions and bake in an 8 x 1 1/2” round baking pan. Remove cake from pan and cool as directed. Invert cake onto serving plate. In a small bowl, stir together white frosting & peanut butter. Use the mixture to frost the top center of the cake in the shape of a monkey face. Place 1-2 Tbsp of the chocolate frosting in a plastic bag; set aside. Frost the rest of the cake with the remaining chocolate frosting and pat the cereal into the chocolate frosting only. Snip one corner off the plastic bag and squeeze to make a nose , mouth, & eye lashes. Place 2 candies onto the face for eyes. Cut sugar cookie in half and place the halves on each side of the cake for ears. Makes 8 servings.