Trick or Treat Brownie Cupcakes

I whipped these up today. They were on the Betty Crocker calendar that I have hanging in the kitchen. I've been staring at them all month and finally made them. I wouldn't say that they are anything spectacular, but if you want something Halloween-y that you can make in a snap, these are a solid choice. How can you go wrong with an iced brownie?

Trick or Treat Brownie Cupcakes

1 box (1 lb 2.3 oz) Brownie mix
1/2 c vegetable oil
2 Tbsp water
2 Eggs
1 c white vanilla baking chips
1 3/4 c powdered sugar
6 Tbsp butter or margarine, softened
3 Tbsp Milk
6-8 drops yellow food color
6-8 drops red food color
24ish miniature candy bars

Heat oven to 350 F. Grease 24 regular sized muffin cups.

In a medium bowl, stir mix, oil, water, and eggs together for about 50 strokes (pretty standard brownie making). Divide batter among cups. They will be 1/2 full or less. I was only able to do 22 cups. Bake 13-18 minutes or until done. Cool 30 minutes in tins and then remove.

In another bowl, microwave vanilla chips on high for 45 seconds, stirring every 15 seconds, until melted. Cool slightly.

In medium sized bowl, beat powdered sugar, butter, milk, and food colors until fluffy. Stir in melted chips. Spoon frosting over cooled cupcakes. Top each with a candy bar.

I will say that the candy in the original picture looked like little squares....so I went searching for little square chocolate candy. All I found were fun size peanut butter snickers. They actually took up the whole top of the cupcake so I cut them in quarters. You just can't see the cut side in the pics. I think it's cute.

Anyway, we are gearing up for the big UK vs MSU game tonight. I am about to go get ready! YAY! I just thought I should probably blog before since it could be pretty late before we get back!

Cooking with the Shaws - Graham Cracker Cookies

I made Slow Cooker London Broil for dinner tonight which meant I didn't have a lot to do to get supper on the table except make some rice. Joseph was enthralled with a movie so I took advantage and decided to make something sweet. I decided on Linda's Graham Cracker Cookies. I have made things similar to these..like saltine cracker toffee and such. I made a half batch because I knew they would be deadly...I have trouble stopping myself from eating these. And actually I only used about 1/3 of a box of graham crackers because that's what fit nicely on my small cookie sheet and a 1/2 box didn't really fill out my next biggest very well. I spent about 15 minutes rearranging crackers on 3 cookies sheets....and finally settled on my smallest cookie sheet...more buttery goodness per cracker. It worked nicely.

I hope the pecan trees are doing good this year, mom...because those are the last of my pecans that you see on these cookies!!!! The HORROR!!!

Graham Cracker Cookies (p 290)
1 cup butter
1/2 c sugar
1 box graham crackers
pecans (I think roughly chopped would work better than whole)

Melt butter. Add sugar and boil for 1 minute, stirring constantly. Line cookie sheet with graham crackers. Pour butter mixture over crackers and sprinkle with pecans. Bake at 350 for 10-12 minutes.

A super quick and easy sweet treat....I was eating them within 30 minutes from the time I started them. Enjoy!

15 Minute White Bean Soup

This has become my go-to busy night meal. It's really easy and seriously only takes 15 minutes. So healthy too! I think I make it at least one night a week. This recipe is perfect for 2 people...and a Joseph. It's a Martha Stewart recipe. I am not usually a big bean fan but I have discovered that I really like white beans. I know I have at least one reader who is vegetarian so here's one that she can enjoy (as long as she sticks with vegetable broth instead of chicken broth)!! It's rare to find a main dish from me that is meatless. Here's the recipe:

15 Minute White Bean Soup

2 tsp olive oil
2 scallions, thinly sliced (I've used chopped yellow or red onion too)
1 garlic clove, minced
1/2 tsp dried oregano
1 can (14.5 oz) vegetable broth (I use chicken broth)
1 can (19 oz) white beans, drained and rinsed
1 1/2 tsp fresh lemon juice
course salt and pepper
freshly grated parmesan

Heat oil in 1.5 quart saucepan. Add scallions, garlic and oregano and cook, stirring frequently, until scallions begin to soften (about 3 minutes).

Add beans and broth. Cook until heated through (5 minutes or so). Remove from heat and add lemon juice and salt and pepper to taste. Garnish with parmesan.

Enjoy!!

If you want to print this recipe, go here.

I almost finished 2 craft projects today...YAY! That's about all the news I have. :)

Not Your Usual Chicken Tacos

Sorry...I only remembered to take a picture after I had started chowing down!

I found this recipe on my Betty Crocker calendar. I have been trying to make each monthly recipe. This one was actually from May, so I was a touch behind. I have to say that I didn’t know how it would go over. It has baked beans on it….I’m not a huge fan of baked beans and neither is Michael, but I decided to give it a shot. The recipe looked easy and quick which I love for weeknight meals. I modified the recipe a little for what I had on hand.

Here’s what you need (makes 6 tacos):

1 ½ to 2 cups Chicken breast strips (I baked a chicken breast for mine, but then Joseph ate most of it, so I ended up using frozen grilled chicken strips from Tyson so that I would have enough…worked fine)

½ tsp cumin

½ tsp paprika

1 cup BBQ baked beans (from the can)

1 cup shredded cheddar

3 strips bacon, cooked

6 taco shells

Combine chicken, cumin, and paprika. Stir to coat chicken.

Spoon chicken evenly into shells.

Top with beans, cheese, and bacon.

Bake at 400 for 8 minutes or until cheese is melted and shells start to brown.

Give these a try. I really did like them and Michael even liked them. It's also a great way to use leftover baked beans from summer cookouts...hint hint, Mom! :)

Enjoy!!

BBQ Pizza

I've been on a real pizza kick lately. What can I say? It's easy and always a hit. I made this one a while back when I had some barbeque left over from back home. It's so hard to find good barbeque. Anyway, Here's what you need:

1 pizza crust (have I posted my crust recipe yet? If not, I will soon)
2 Tbsp corn meal
1/4 lb pork barbeque
1/4 c BBQ sauce + a little more for drizzling
1/2 to 3/4 c cheddar cheese, shredded

Sprinkle crust with cornmeal.
Spread 1/4 cup or so BBQ sauce on the crust.
Distribute meat evenly over sauce
Sprinkle with cheese and drizzle with a little more sauce.
Bake at 425 for 15 minutes.

Enjoy! It may sound weird, but I promise you, it's yummy!

"The Other White Meat" Pizza

I make a lot of pizza. I like to play around with the ingredients and stray from the usual red sauce and pepperoni. I find that when I'm in a pinch, I can always whip up a pizza of some sort. This is my all time favorite pizza. I call it "The Other White Meat" pizza because it has only pork and white cheese and white sauce. It's fantastic....try it, you'll like it. You will need:
1 pizza crust
sauce:
1 Tbsp butter
1 Tbsp olive oil
1 or 2 cloves garlic, minced
1/2 c heavy cream (or light cream)
1/2 c freshly grated parmesan cheese
salt
pepper
Toppings:
6 slices thin sliced or shaved smoked ham
3 strips bacon, cooked, crumbled
1 c mozzerella cheese, grated
Dried parsley (optional, I just like the little flecks of green)

In a small saucepan, melt butter with olive oil over med heat.
Add garlic and cook for about a minute. Be careful not to burn the garlic.
Add cream and continue to cook for a few minutes or until slightly thickened. I like to get a whisk in there and whoop it a little. The sauce should coat a spoon at this point.
Take pan off the heat and stir in parmesan until melted.
Add salt and pepper to taste.

Spread sauce on crust.
Sprinkle mozzerella evenly over sauce.
Cute each piece of ham into quarters and place over cheese.
Sprinkle with bacon.
Sprinkle with parsley.
Bake at 425 for 15-20 minutes (depending on thickness of crust).
ENJOY!

Sugar Cookie Bars

This is another recipe that I got off of The Girl Who Ate Everything Blog. Love it. I made mine a little differently as I halfed the recipe and made mine in an 8x8 brownie pan. These are wonderful and taste a lot like those soft frosted sugar cookies sold in the bakery section of grocery stores. YUM! Give it a try:

Here's what you need:
1 stick butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1/2 tsp salt
1/4 tsp baking soda

Cream the butter and sugar until fluffy.
Add eggs one at a time and mix.
Add vanilla and mix well.
Combine flour, salt, and soda in a seperate bowl and mix.
Add dry mixture to wet mixture a little at time until combined.
Spread into a greased 8x8 or 9x9 pan.
Bake at 375 for 15-25 minutes. Do not overbake. They will not look done so be sure to use a toothpick test.
Cool completely and frost.

For the frosting:
1/2 stick butter, softened
2 oz cream cheese, softened
1/2 tsp almond extract (or vanilla)
1/8 tsp salt
2 cups powdered sugar
2 Tbsp milk

Mix butter and cream cheese until smooth.
Add extract and salt, mix.
Mix in powdered sugar a little at a time.
Add milk to desired consistency.
Add food coloring, if desired.

ENJOY!

Slow Cooker London Broil

Ok, people, it doesn't get any easier than this dish. It's very tasty and makes great leftovers! I don't know how accurate the name is..as this is not broiled and I have another London Broil recipe (that is broiled) and it's nothing like this. I got the recipe from allrecipes.com. Here it is:

1 to 2 lb beef round steak (I used about a 1 lb steak, I like more gravy)
1 can tomato soup
1 can cream of mushroom soup
1 envelope onion soup mix

Mix soups and soup mix in a bowl.

Place steak in slow cooker and pour soup mixture over it.

Cook on low for 8-10 hours.

Serve over rice or mashed potatoes or pasta....something starchy! I prefer it over rice.

I hope ya'll enjoy this...it literally takes 5 minutes or less to prep! I love slow cooker recipes with that kind of prep work...that's the whole point of the slow cooker for me is that it does most all the work!

Crunchy Chicken Casserole

I made this casserole the other night when I just couldn't decide what to make, but knew that I had a chicken breast in the fridge that needed to be used. I modified this from The Girl Who Ate Everything's Poppyseed Chicken. Her's was topped with crackers, but I didn't have enough crackers, so I used stuffing mix. My mom makes a similar casserole that is sooo good. Here's the recipe for the one I made:

1 large chicken breast, cubed
1/4 c onion, chopped
2 cloves garlic, chopped
1 Tbsp olive oil
1 can cream of chicken soup
1/2 c sour cream
1/2 box chicken stuffing mix
1/2 stick butter, melted

Optional:
1 Tbsp Worcestershire sauce
1 Tbsp poppy seeds
2 Tbsp Parmesan cheese

Heat the oil in a skillet over medium high heat. Add chicken, onion, and garlic. Cook until done.

Mix cooked chicken, soup, sour cream and Worcestershire (optional).

Pour into an 8x8 glass dish.

Mix stuffing mix, butter, poppy seeds, and cheese (if desired).

Sprinkle stuffing mixture evenly over chicken mixture.

Bake at 350 for 25 minutes or until casserole is bubbly and topping is golden brown.

Enjoy!

Apple Bundles

These Apple Bundles are super quick and easy for a weeknight dessert. I modified the recipe from one I found in Southern Living (yes, I've been on a real Southern Living kick lately). I got these all fixed up when I had time yesterday afternoon and just brushed them with egg white and sprinkled the sugar on top and popped them in the oven after supper. Here's the recipe:

1 large granny smith apple, peeled, cored, and cut into small chunks
1 tsp lemon juice
1 tsp cinnamon
2 Tbsp brown sugar
1 pie crust (I used the refrigerated roll out kind, but I bet they would be awesome with a homemade crust)
1 egg white
1 Tbsp sugar
caramel sauce

Mix the apple chunks, lemon juice, cinnamon, and brown sugar.
Cut the pie crust into quarters.
Divide the apple mixture evenly among the crust pieces.
Bring the corners of the crust up and seal with fingers to make a "bundle."
Brush with egg white and sprinkle with sugar.
Bake at 425 for 18-20 minutes.
Serve warm drizzled with caramel sauce.

Old-Fashioned Blueberry Muffins

I like to make breakfast on Sundays. I don't always get to, but Joseph has started taking a nap shortly after he gets up in the morning so it's a little easier to get something fixed up for breakfast. This morning, I remembered that I had some fresh blueberries that I had bought at the grocery this week. I knew they wouldn't be good much longer, so I decided to make blueberry muffins. This recipe is one of my Aunt Janey's recipes. It is in a recipe booklet she gave me and Michael when we got married and also can be found in the Shaw Family Cookbook. I've been making these muffins for a long time and they are one of my favorites! I do modify them though as I don't care for nutmeg. I add cinnamon instead.

Old-Fashioned Blueberry Muffins

Yields 12 regular sized muffins

Ingredients:
2 c flour
2/3 c sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg (or, in my case, cinnamon)
1 1/2 c unsweetened blueberries (partially thawed, if frozen)
2 eggs
1/2 c milk
1/2 c butter, melted
1/4 c sliced almonds
2 Tbsp sugar
*I almost always forget the almonds and extra sugar, but they turn out fine)

Mix the dry ingredients in a large bowl.
Add blueberries and coat well.
Beat the eggs in a bowl.
Add milk and butter, mix.
Add wet mixture to dry mixture and stir just until moistened.
Grease muffin cups and fill each 2/3 full.
If you remember, which I didn't, sprinkle each with almonds and sugar.
Bake at 400 for 15-20 minutes. I used non-stick muffin tins and they were done closer to the 15 minute mark.
Enjoy! I put a little cream cheese on mine:

YUM!

Chicken Tetrazzini

I know I said that I would do a Daysie post next, but I thought I needed to put a recipe on here instead...and it could take me a bit to compose my thoughts on Daysie...she is a very complex animal. You'll find out soon.

So, instead, I am posting a super easy recipe from Southern Living. I've really been on a Southern Living kick lately. I have modified the recipe some. I will give you the recipe as it is in the cookbook and then tell you what I did differently. I don't have any pictures...wish I did. It is such an appetizing looking dish. I made this one night when Joseph was being very fussy. I was able to throw the meal together while Joseph was taking a short nap and put it in the oven and all Michael had to do what get it out when the buzzer went off. Here's the recipe:

Chicken Tetrazzini
Serves 6

7 oz vermicelli or thin spaghetti
3 c chopped cooked chicken
1 c shredded parmesean cheese
1 can cream of mushroom soup
1 10 oz container alfredo sauce
1 4 oz can mushroooms, drained
1/2 c chicken broth
1/4 c dry sherry
1/4 tsp pepper
1/2 c slivered almonds

Preheat oven to 350 and cook pasta according to package directions.

Stir together chicken, 1/2 c parmesean cheese, and next 6 ingredients.

Stir in pasta and spoon into 6 lightly greased 8 oz ramekins or a lightly greased 11 x 7 baking dish. Sprinkle with almonds and remaining cheese.

Bake at 350 for 35 minutes.

Julie's variation: Now, I halfed this recipe because I only had 2 ramekins and I really wanted cute little individual servings. I put the 3rd serving in the fridge and baked it for lunch the next day. I used canned chicken (1-10 oz can, drained) and white wine instead of sherry. I'm sure you could leave the wine out all together and just add more chicken broth. I also left out the mushrooms. Neither Michael nor I are big fans of fungus. I did put the almonds on top and I think they really added something to the dish. A nice toasty crunch. Of course, it would still be a delicious, comforting meal without them.

Enjoy!

Lemon Vermicelli

Another day, another post! Man, I am on a roll! This is a recipe for a side dish I made the other night. Michael was not terribly impressed with it, but that doesn't surprise me. I would say that this is kind of a "chick food." I thought it was a nice summery side dish and went well with the pork chops I fixed. It is a recipe out of Southern Living. It serves 4...and when Southern Living says it served 4, it does...heartily. Here's the recipe (sorry, no pic, I'm lucky to get a meal on the table these days, much less be all photographical, is that a word?)

Lemon Vermicelli
1/3 c whipping cream
3 Tbsp butter
7 oz dried vermicelli (I used thin spaghetti)
1/4 c fresh lemon juice (I used bottled)
1/3 c fresh grated parmesean cheese

Cook pasta according to package directions. Meanwhile, heat butter and cream in a small saucepan over medium low heat until butter is melted. Set aside and keep warm.

After draining pasta, put pasta in a bowl and add lemon juice. Let sit one minute. Stir in butter/cream mixture and cheese. Serve immediately. I don't know how immediate it needs to be....I waited about 20 minutes and it was still good.

Enjoy!

Peanut Butter Cup Brownies

I'm back! And do I ever have a doozy of a recipe for you today! I think I made these a couple of weeks before I had Joseph. I found the recipe on http://www.thegirlwhoateeverything.blogspot.com/. It's an awesome blog...you should check it out. She has some really great recipes. Anyway, she had talked about how she made these during her 9th month of pregnancy and that inspired me.

Here's what you need: 3/4 c sugar

1/4 c butter, softened

1 Tbsp water

3/4 c semi sweet chocolate chips

1 egg

1/2 tsp vanilla

1 c flour

1/4 tsp baking soda

1/2 c peanut butter chips plus another 1/3 c or so for garnish

1/2 c semi sweet chocolate chips plus another 1/3 c for garnish (I realize this is the 2nd listing for chocolate chips)

3/4 c peanut butter





Put the butter, sugar, and water in a bowl and microwave on high for one minute or until butter is melted.

Add 3/4 c chocolate chips and stir until melted and smooth.

Stir in flour and baking soda.

Stir in egg and vanilla. Allow to cool.

Stir in 1/2 c each peanut butter chips and chocolate chips.

Spoon mixture into greased muffin cups (makes 12 regular sized) and bake at 350 F for 13-15 minutes.

The tops should sink upon cooling, but if they don't (like mine), you can mash the tops down a little to make room for the peanut butter.

Microwave peanut butter for 45 seconds. Then spoon into indentions in brownies. Top with remaining chips. Ta Da:

Check out this gooey goodness:

Michael thought that they were better once they cooled completely, but I liked them both ways. I couldn't wait for them to cool to take a bite!

Bourbon Pecan Fudge Pie

Michael and I went to visit some friends this weekend. I wanted to take something sweet to share with them. I rarely make anything with bourbon in it since Michael is not a big fan, but I knew that our friend, Ken, would be game to try this. It's Bourbon Pecan Fudge Pie. I found it in my Chocolate Cake Mix Doctor Cookbook (love it!). When I read the description and it said that this pie tasted like a bourbon ball, I was sold. The description did not lie. This pie has a strong taste of bourbon, so if that isn't your cup of tea, replace the bourbon with buttermilk. It would still be delicious.
Here's what you need: 1 box of brownie mix. I accidently bought the "family size" package, but I rolled with it. I also used a dark chocolate recipe, but I'm sure any style chocolate would work just fine.
1 stick butter, melted
2 eggs
1/4 c Bourbon
1/2 c Semi Sweet Chocolate Chips
1/4 c Chopped Pecans
1-9" pie crust (if you mistakenly buy the big box of brownies....use a deep dish pie crust, I didn't, but you will see why shortly)

Combine mix, eggs, butter, and bourbon in a bowl.

Stir 50 strokes or so or until well combined.

Dump that into a pie crust and smooth out the top.

Sprinkle chips on top

Add the chopped pecans and bake at 350 F for 45 minutes or until the middle is no longer all jiggly. It took mine about 47 minutes.

Cool on a wire rack for at least 30 minutes before serving. As you can see, a deep dish crust would have been nice here. Not the prettiest final product, but it sure was tasty. It would also be great with a scoop of ice cream! YUM....

Just look at that dark fudgy goodness....

Superbowl Sunday Eats

OK, so the Superbowl didn't turn out "quite" the way I wanted it to this year. I do find a little solice that it was the Saints that beat my Colts. I mean, it was the first time that the Saints have been to the Superbowl, let alone won. I still felt pretty crappy about it when I went to bed last night though. But I did have plenty of fabulous food. I tried not to go TOO overboard since it was just Michael and I. Anyway, I wanted to share our food and recipes with you! I don't have step by step pictures. Sorry, my kitchen was a mess and I wasn't feeling so great yesterday. So, I only have pics of the end products.

For appetizers I made Fried Mozzerella Balls:

Fried Mozzerella Balls:

Fresh Mozzerella (the kind packaged in liquid in the fancy cheese section of the grocery. I'm sure you could use cubed regular mozzerella, but this is what I used. It was already formed into little balls.

All Purpose flour

Salt & Pepper

Egg

Italian Bread Crumbs

Oil for frying

-Start heating oil (I used a small sauce pan filled about 1/3 to 1/2 with vegetable oil)

-Drain liquid off of mozzerella.

- Season flour with salt and pepper

-Beat Egg (1 egg coated about 12 balls)

-Dredge mozzerella in flour

-Dip flour coated cheese in egg and coat

-Dip Egg coated cheese in bread crumbs and coat

-Dip in egg again and in bread crumbs a 2nd time (this gets a really thick coating on the cheese)

-Fry in oil for 1-3 minutes. Just enough to get the coating crispy and brown, but not long enough for the cheese to ooze out. Drain on paper towels.

-Enjoy while warm either by themselves or with marinara sauce. YUM!

Main Course: Beef Dip Sandwiches: Beef Dip Sandwiches (slightly modified from a recipe on Pioneer Woman)

Chuck Roast (Mine was about 3 lbs)

1 can beef broth

1 packet zesty italian dressing mix

1 cup pickled banana pepper liquid (I used mild)

a few banana pepper slices

Buns

Provalone cheese

-Put the chuck roast in the crock pot

-Pour dressing packet over meat

-Pour broth and pepper liquid over meat

-Place pepper slices on meat.

-Cook on low for 6-8 hours.

- Once done and fork tender, remove meat from crock pot and shred.

-Butter the buns and toast (I used a griddle)

-Place shredded meat on bun and plop a piece of cheese on top.

-Serve with juices for dipping.

Fruit w/ Fruit Dip

I have been pretty obsessed with fruit lately...esp fresh pineapple. It's my favorite. I do not have a picture of the fruit dip (I had pretty much demolished it by last night), but here is how I make it. It's super easy.

Take 8 oz of softened cream cheese and mix with a small jar of marshmallow cream. Mix until nice and smooth. This is a little bit of heaven.

For dessert: Chess Cake Bars

Chess Cake Bars

Crust:

1 box butter recipe cake mix

1 stick of butter, softened

1 egg

Topping:

8 oz cream cheese, softened

3 eggs

1 lb powdered sugar

-Preheat oven to 350

-Mix cake mix, egg, and butter. This will be thick and dough like.

-Press into an ungreased 9 x 13 dish

-Beat cream cheese until fluffy. Add eggs one at a time and mix well between.

-Add sugar and mix. The result will look like a glaze.

-Pour over cake mixture in pan.

-Bake 40-45 minutes at 350 F.

-Allow to cool completely before cutting and serving.

I've got one of these in my lunch today. I'm so stinkin excited about it!

Chocolate Chip Cookie Dough Truffles

These are some of Michael's favorite treats. I love them too, but I have a deep fascination with cookie dough so that is no surprise. The recipe for these can also be found in the recipe book we gave out as favors at our wedding. It originally came out of Taste of Home magazine. Here's what you need:

1 stick of butter, softened

3/4 c Brown Sugar

2 c Flour

1 tsp Vanilla

1-14 oz can Sweetened condensed milk

1/2 c chocolate chips (I used semi sweet morsels, but mini chips really work better)

Chocolate candy coating

-OR-
2 Tbsp shortening +

1-12 oz package semisweet chocolate chips

Cream the butter and sugar

Add milk, flour, and vanilla. Mix well.

It will look all nice and doughy like this.

Stir in the chocolate chips. The dough will be pretty soft at this point. I recommend putting it in the fridge for a few hours or if you are in a hurry, the freezer for about 15-30 minutes.

Roll it into 1 inch or so balls. You may need to pop them in the fridge or freezer again if they get soft.

Melt your chocolate coating of choice. I chose chips + shortening melted in the microwave.

When the chocolate is good and melted, dunk the cookie dough in a few pieces at a time.

Plop them out on a wax paper lined cookie sheet. If you want to get fancy, drizzle some extra chocolate (or melted white chocolate) over top of the cooled truffles. After you have dipped them all, pop them in the fridge until chocolate is set. Then store in the fridge in an airtight container. I am really wanting some of these right now. Enjoy!

Crescent Layer Bars

I had a small crisis at work yesterday. I was dealing with shipping out 9000 lbs of fescue seed from our building to go to Maryland for a research project with USDA. I have been dealing with some great people over at Turner Seed in Winchester. However, yesterday, a SEMI showed up to pick up the seed. Great, right....wrong. Not only did I not know this truck was coming until a few hours before it arrived, but you can't get a semi truck back to our dock. After the trucker took out a rather large tree branch and after talking to some really nice UK Policemen, we determined that this just wasn't happening. So, the good people at Turner Seed sent their box truck to pick up the fescue this morning. I knew this was not going to be a fun job, so I decided some treat baking was in order. So, I made these bars. I like to keep people happy.
Here's what you need: I made 2 batches so that is why I have 2 crescent rolls, you only need one/batch.

1 can of crescent rolls
1 cup white chips
1 cup milk chocolate chips
1 cup pecans
1/2 cup almonds/cashews (I picked these out of a can of mixed nuts; it would have been fine with just pecans)
1 cup coconut (I included this in one batch...it's great with it if you like coconut, but fine to omit)
1 can sweetened condensed milk


Preheat oven to 375 F
Spray or grease a 9 x13 dish. Crisco for baking spray (with the flour in it) is the rockstar in my pantry when it comes to baking. It's amazing.

Roll out crescent dough and mash into the bottom of the dish and about 1/2 inch up the sides.

Bake for 5 mins at 375

Sprinkle chips and nuts evenly over top....

And the coconut if you so desire....

Pour the milk evenly over the toppings

YUM! How could it be bad?

Bake for 20-25 minutes at 375. Cool for 10 minutes and run a knife around the crust. Cool for 1 hour and then put in the fridge for at least 30 minutes before slicing.

Cut into squares or bars. These are seriously yummy. And if you are like me and over bought sweetened condensed milk over the holidays, this is a great way to use it.