Seven Layer Magic Bars

These bars are truly MAGIC!! They are a classic pot-luck and party treat that combines layers of sweet, salty, creamy goodness. They are truly simple and always a crowd-pleaser. Chocolate chips, butterscotch, and coconut are all caramelized and melt together on a crispy graham crust.



Seven Layer Magic Bars
yield: about 24 bars

No-Stick Cooking Spray
3 cups graham cracker crumbs (chocolate grahams will also work here! YUM!)
1 cup butter, melted (2 sticks)
1 (14 oz.) can Sweetened Condensed Milk
1 cup butterscotch-flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour 3/4 of the sweetened condensed milk evenly over crumb mixture.

In a bowl, mix together all other ingredients, reserving 1/3 Cup of coconut. Spread evenly over the condensed milk and press down firmly. Top with remaining sweetened condensed milk. Top with 1/3 cup of coconut and press down firmly.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

**For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

Mini Chocolate Cocadas

I came across a recipe for basic Cocada that looked amazing. Cocada is a Brazillian recipe that is typically made as a custard. This is a super-simplified version that can be whipped up in no time. It’s also a great accompaniment to your next fiesta! It comes together quickly but looks impressive. Plus, these little desserts are amazingly delicious.

The sweetened, condensed milk mixes with the coconut to make a crispy, chewy treat. These are not traditionally topped with chocolate, but I think the semi-sweet chocolate makes it extra special. To me, they taste like an incredible homemade Mounds bar. Next time, I may just top with some crushed almonds to make my very own bite sized Almond Joys!

If you don't want mini cocadas, you can always skip putting them in a mini muffun tin. Just use a regular 8x8 baking dish and spread the mixture evenly and cook as you normally would. I'm sure in bar form these would be just as amazing and disappear just as fast!



Mini Chocolate Cocada

1 bag sweetened coconut, about 5 1/2 cups
1 can sweetened condensed milk
1 c. semi sweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, combine the coconut and sweetened, condensed milk. Mix well.

Grease mini muffin tins with nonstick spray. Spoon the coconut mixture into the mini muffin tins. Bake until the cocadas are firm and lightly golden brown, about 15minutes.

Top with chocolate chips and return to the oven until the chocolate softens, about 1-2 minutes. Using the back of a spoon, spread the chocolate evenly . Allow cocadas to cool. (I popped mine into the fridge to help the chocolate set up). Remove from the tin and serve at room temperature. Enjoy!

Almond Joy Truffles

When I saw these truffles, I just knew I had to make them. Almond Joy candy bars are irresistible to me and I have to have one or two...or twelve. I have even been known to raid Halloween bags for them. So although these truffles were my first attempt at making any kind of truffle, the recipe seemed easy enough. Thankfully, they turned out great and taste really close to the candy bar!

With 5 simple ingredients, a little messy rolling, and BAM! Heaven in a ball. These went really fast at my last get-together and my husband even found the ones I was hiding in the back of the fridge. (I have to find a new hiding place!!) Try these out as a special treat or a gift - they stand up really well to packing and storing.



Almond Joy Truffles

1/3 cup heavy cream
4 tablespoons butter
8 ounces dark chocolate, coarsely chopped
20 salted almonds, whole
1 1/4 cups sweetened flaked coconut, toasted*

In a small saucepan, over medium-low heat, heat cream and butter until hot. Turn heat off, and stir in chocolate until melted. Chill chocolate in the freezer or refrigerator until firm (about 2 hours). Roll chocolate into 20 balls and place almonds in the centers of them. Roll truffles into coconut.

*To toast the coconut, place in a dry skillet over medium heat. Stir occasionally but keep your eye on it. As the moisture is drawn out of the coconut, it will turn a beautiful golden brown.

Makes 20 truffles

Adapted slightly from Sugar Plum

Sweet 'N Spicy Asian Pulled Pork

I first tasted this recipe at a work party this spring. I changed it slightly to make it a little spicier. This dish is an interesting and delicious twist on pulled pork. The flavors come together to create something that at first is sweet but with a nice bite at the end. When using the sweet chili sauce, use as little or as much as you like. With this dish, you really can't go wrong! It may take some patience, but everything goes into a crockpot and cooks together until you have a deliciously tender meat for pulled pork sandwiches. This recipe makes a lot, so be sure and invite some people over for a casual and tastey get-together! It was a hit at our Uncle-Niece cooking day!

Sweet 'N Spicy Asian Pulled Pork

7 lb. Pork loin, shoulder or butt (here I used pork loin, it's what was on sale that day)

1 head of garlic, peeled

2 medium onions, peeled and cut in half
2 C. Lemon-lime soda

2 tsp. Chinese Five Spice (a little goes a long way!)

1 large can pineapple juice

1 can coconut milk

1 large bottle of Sweet Chili Sauce (located in the Asian aisle of any supermarket)

2 bags French rolls, sliced

Remove as much fat as you can from the pork and place it in the crockpot. Add the garlic, onions, and Chinese Five Spice powder. Add the soda. Fill the rest of the crockpot with water until the pork is covered. Cook on low a long time, at least 8 hours. (I cooked mine overnight) The pork should pull apart very easily.

Once the pork can be easily pulled apart with a fork, strain through a colander. Throw away the garlic pieces and onion. Pull the pork apart with forks, discarding any remaining fat. Put shredded pork back into the crockpot.

Add the coconut milk, about 1 1/2 cups of pineapple juice, and half a bottle of Sweet Chili Sauce. Stir and continue to cook on low another 3-4 hours. Taste to see if you want to add more chili sauce. If it begins to look dry, add more pineapple juice.

Once hot and the flavors have married, serve on sliced French rolls.

Pina Colada Cupcakes

I found this recipe over at Good Things Catered and thought they were adorable! I have an end of the year staff party tomorrow and thought they'd be the perfect festive treat after a hard year's work!



Pina Colada Cupcakes
(from Good Things Catered)

2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 C. sugar
1/3 c. oil
2 large eggs
1/2 c. canned pineapple, diced and patted dry
1 (13.5-ounce) can coconut milk
Splash (or two!) of dark rum
2 tsp. vanilla extract

Whipped vanilla frosting
1/2 bag of shredded coconut
Maraschino cherries, drained and dried

Preheat oven to 350 degrees and line cupcake pan with baking cups. Combine flour, baking powder, and salt in a medium bowl and set aside. Combine rum and coconut milk in small bowl, mix to combine and set aside.

Place sugar and oil in mixer and mix until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and coconut milk mixture alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla and fold in pineapple. Spoon batter into prepared pans. Sharply tap the pans once on counter top to remove air bubbles.

Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks. When cupcakes are completely cool, frost with whipped vanilla frosting and roll tops in shredded coconut. Top each with a cherry and a cut straw.