Foodie Alert: EasyPeasy Cooking

No one has much time to cook during the holidays, but there’s so many events that you are expected to bring food to…so I’m going to share a not-so-secret, no-fail cookie bar that can be thrown together from simple ingredients with a minimum of effort.

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Confessions of a Foodie – Cookbook to Follow!

Here’s a recipe that I’ll share here in prelude for future foodie fun…

Easy Peasy 6-Layer ChocoBars

easypeasychocobars
6-Layer ChocoBars

No one has much time to cook during the holidays, but there’s so many events that you are expected to bring food to…so I’m going to share a not-so-secret, no-fail cookie bar that can be thrown together from simple ingredients with a minimum of effort.

NOTE: Be careful to label these, if you are bringing them to a party with others who might have grain, nut and/or dairy allergies, since these contain all three.

What to buy

  • 1 small bag (8 oz) each of chocolate chips and butterscotch (or peanut butter) chips
  • 1 small box of graham crackers (you might be able to find crumbs, alternatively look for any flavor of no-bake cheesecake mixes)
  • 1 pound of unsalted butter (you only need 3 sticks)
  • 1 small bag (8 oz) of shredded coconut (sweetened or not, your preference)
  • 1 bag (at least 8 oz) of pecans (these can be found cheapest in the cooking sections, whole or chopped)
  • 1 can (14 oz) sweetened condensed milk (hint: if you buy the cheesecake mix, this will be in there already!)

Preparation

  1. Preheat oven to 350 degrees (F.); if using a toaster or convection oven, this won’t take long.
  2. Prepare a baking pan (9×13 inch recommended) by spreading or spraying with oil or butter.
  3. Crumb (if not already done) graham crackers.
  4. Melt 3 sticks of butter (3/4 cup).
  5. Pour melted butter over graham cracker crumbs and mix until evenly coated.
  6. Pat the buttered crumbs into the bottom of the greased baking pan.
  7. Sprinkle the chocolate chips over the crumbs, then the other chips.
  8. Sprinkle the chopped pecans, followed by the coconut flakes over the chips.
  9. Drizzle the sweetened condensed milk evenly over the flakes.
  10. Bake in the 350F oven for 25-30 minutes or until the coconut is toasty brown.
  11. Let cool before cutting into squares and you’re done!

If you’re bringing the whole pan into work or to a party, you might buy a aluminum pan that can be left behind. Don’t expect leftovers! Dangerous if left around the house…you’ve been warned! Also, these are high in sugar and fat with not much in the way of nutrition, but you probably figured that out all by yourself, right?

PS: Recipes cannot be copyrighted, but the cookbook can…stay tuned to find out how you can sign up for an early copy for your kitchen!

© 2016 DeBrady.biz

Author: deWriterMD

In the fall of 1999, I was ordained as a metaphysical minister in the Order of Melchizedek, ordained by Reverend Dan Chesbro and became a member of the Sanctuary of the Beloved (New York). I studied further under Reverend Brown at the United Metaphysical Churches of America in Roanoke, Virginia, which had its origins in the Spiritualist Movement. I am also a Master Teacher of Sekhem Seichim Reiki with over eleven years of experience practicing and teaching Reiki. I have also given messages and ‘sermons’ at Arlington Metaphysical Chapel (Virginia), where I led adult study classes on a variety of esoteric topics. My online group, One with Spirit Meta-Journal Forum, has been going strong since early 2002. I'm also known for my Psychic Portraits, art from beyond the physical.

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