Greetings everybody! So sorry for the lack of posts lately…holidays, birthdays, weddings and graduations all come flooding in around this time of year, & thing have gotten kinda’ crazy because of that! 😉
This recipe is great because it’s not too time consuming, and for the most part, you *should* already have everything you need for them in your cupboard! Perfect for bringing to that summer event you are invited to at just the last minuet! Hope you Enjoy! 🙂
1 & 1/2 cups graham cracker crumbs
1/2 cup margarine (melted)
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 & 1/2 cups flaked coconut
1 & 1/3 cups sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.
Make sugar cut out cookies and let cool. Frost cookies. Add coconut to a 1-quart resealable plastic bags. Add 2-3 drops of food coloring in each bag, shaking each bag to blend color. I may be necessary to add 1-2 tsp. water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about a couple tsp. of coconut onto each cookie. Top with three chocolate eggs.
Happy Easter! Welcome to Sweet 16’s Country Kitchen~
I was looking for some new treats to make for Easter this year, and my mom handed me this recipe, I knew I had to try it! So, today in preparation for tomorrow, made them! Here is what I found: They are super easy, really cute, and, just plain fun to make! 🙂 Enjoy!
“God says to His children: Are you lonesome?… Come to Me and I will be your friend. Are you sick? Come to Me for healing. Are you left out of things? Feeling rejected and pushed aside? Come to Me.” ~Alice Chapin
“Lift up your eyes. Your heavenly Father waits to bless you—in inconceivable ways to make your life what you never dreamed it could be.”~Anne Ortlund
1 package (10.5 oz.) miniature marshmallows
2 TBSP. butter
1 TBSP. water
1 tsp. water
4 drops of green food coloring (or any other color you desire)
1 1/2 cups flaked coconut
6 cups Corn Pops cereal
1/2 cup jelly beans
“Glue” (to keep chicks and jelly beans on nests)
-(Mix in enough of each until a thick frosting is achieved)
In a large saucepan, combine marshmallows and butter. Cook and stir over low heat until melted and smooth. Meanwhile, divide the coconut into three different small resealable bags, add desired food coloring to each bag and drip some water in each bag. Seal bag and shake to tint. Set aside. Place the cereal in a large bowl; add marshmallow mixture and stir until combined. (Spray fingertips with cooking spray to keep them from sticking to the mixture while handling) Press into greased muffin cups. Remove nests from cups; top with tinted coconut, frost bottom of peeps and stick to nests, do the same with each jelly bean you add.
A randomly found recipe with some additional tweaking done to it turned-out to be the most amazing, flavorful and rich tasting cookie ever! 🙂
2 sticks Salted Butter, Softened
1-¼ cup Light Brown Sugar, Packed
¾ cups Sugar
3 teaspoons Vanilla Extract
2 whole Eggs
2-¼ cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Oats, Quick Cooking
1-½ cup Shredded Sweetened Coconut
1/2 bag White Chocolate Chips (optional)
1 package Toffee Bits (8 Oz Package) (optional)
1. Preheat oven to 350 F. In a large sized bowl or the bowl of your stand mixer, cream together the softened butter and sugars. Once they are well combined add in your vanilla and the eggs, one egg at a time, and mix until fully incorporated.
2. In a separate bowl combine your flour, baking soda, and baking powder. Stir them together to make sure they are mixed well.
3. Add 1/2 of the flour mixture to the wet ingredients and mix until just combined. Scrape down your bowl and then add the rest of the flour mixture. Blend together until just combined.
4. Add in the oats, coconut and white chips/toffee bits and stir with a rubber spatula until just combined.
5. Using a small scoop, about 1″ size, scoop the batter onto a parchment paper lined cookie sheet and place the balls about 2 inches apart. Flatten with the back of a spoon or your hand.
6. Bake the cookies for 8-10 minutes(let me stress: Do Not over-bake!). Then remove them from the oven and let them sit on the cookie sheet for 5 minutes. Then remove them to a cooling rack to let them cool the rest of the way.