Coconut Chewy Delights

These bars are so simple but oh so good, I could just lick the inside of the sweetened condensed can.  I cannot keep them around long enough to enjoy them myself  with my sons and husband around..

These bars are so easy to make. Basically just crus dump and bake…They make quick gifts for friends, teachers, neighbors or potlucks.


Coconut Chewy Delights


1 pkg crushed graham crackers ( one sleeve )
10 TBS stick butter (melted)
1 – 1/4 cups chocolate chips
1 cup pecans (chopped)
1 cup sweetened shredded coconut
1 – 14. oz. can sweetened condensed milk

Preheat oven to 325-degrees.
Line a 9″ x 9″ casserole dish with tin foil. Spray the tin foil with non stick spray.
Crush the graham crackers in a bag and add the 2 cups to a bowl.
Add the butter and mix well.
Pour into the casserole dish and press down with your hand.
Sprinkle the chocolate chips on top.
Sprinkle the pecans on top.
Sprinkle the coconut on top.
Pour the can of sweetened condensed milk on top.
Bake for 25-30 minutes, or until the edges are golden.


Dinner Tonight, Mexican Taco Bake

Who doesn’t like Mexican food?  This easy to fix, yummy, quick dish is just what the family would love to have for dinner.

Being a busy mom, I look to find a way to satisfy my family tummies while crunching time for everything else that is going on in my life.  Work, kids activities, chickens keep me busy.


Taco Bake

Prep Time 20 minutes * Cook Time 10 minutes * Servings 4
1 lb Ground Beef
1 pkg Taco Seasoning
2/3 Cup Water
Chili Cheese Corn Chips
1 Can Cheddar Cheese Soup
1/2 Cup Milk
8 to 12 oz Shredded Monterey Jack or Colby Cheese
Toppings ( Lettuce, Tomatoes, Sour Cream, Guacamole, Olives)


Brown ground beef and prepare taco meat according to the seasoning package (using water).
Pour enough fritos into a 9 x 9 pan to cover the bottom.
Top with taco meat.
Combine soup and milk in a sauce pan and heat through until smooth.
Top taco meat with cheese sauce.
Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
Bake at 350 degrees for 10-15 minutes until bubbly.
Serve over lettuce and with desired toppings.

Oatmeal Fruit Crumble Bars

Looking for a healthier quick cookie bar?  These bars are the best!  So versatile, you can use what ever jam you have or pie filling.

Your family will come running when they get out of the oven.  They will even try to convince you that they are for breakfast.  You know what they are right, oatmeal, jam, you cant go wrong, right?


1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
pinch salt, optional and to taste
about 12 ounces raspberry preserves (or your favorite jam or even pie filling)

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Add the sugars, vanilla, and whisk to combine.
Add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
Evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving.

Brown Bananas to Banana Bread with 3 Easy Ingredients

Have you ever had a few banana sitting around?  No one is eating those bananas and they are turning brown. I’m sure I’m talking to you, lol.  Well I have a quick recipe that only takes 3 ingredients.  It is the best banana bread.  It also freezes well.

If you don’t have brown bananas sitting around, you can find them usually in your supermarket over in the clearance bin CHEAP!  I make up several loaves at a time and freeze them.  So I always have banana bread.  I even share them with the neighbors.

I swear my adult son smell me baking miles away and he shows up to pick up a loaf of his favorite bread.

Easy 3 Ingredient Banana Bread
Prep 5 mins  *  Cook 40 mins  *  Total 45 mins

3-4 ripe bananas
1 box of yellow cake mix
2 eggs

Preheat the oven to 350 degrees.
Smash bananas in a large bowl, then add remaining ingredients and mix well.
Spray 2 small loaf pans or 1 large loaf pan with non stick cooking spray.
Fill the pans (or pan) with batter.
Bake at for 35-40 minutes – you might need to bake longer if using 1 loaf pan.

Amish White Bread

A few years back I started to be more conscience of  what my family was eating, especially store bought bread.  My family eats a lot of bread.  There is just something wrong with the amount of preservatives in store bought bread.  They have to in order for shelf life.

I stumbled on to the best and easiest recipe for homemade bread.  Now my family gets fresh bread weekly.  This recipe can even be made in a bread machine.

This bread recipe can be used a your base for cinnamon rolls, focaccia bread, cinnamon raisin bread etc.  just add to it and BAM!  Your family will love to enjoy the fruits of your labor.

Amish White Bread

Serves: 2 loaves

2 Cups warm water about 110-120 degrees
⅔ Cups white sugar
2 Tablespoons yeast
2 Teaspoons salt
¼ cup vegetable oil
6 cups flour- white or wheat the choice is your.

Place sugar and water in bowl
Sprinkle with yeast and let dissolve 5-15 minutes
Add salt, oil and half the flour mix together.
Add remaining flour. Change to dough hook and mix till its pulling away from the sides.
Place in greased bowl flipping to cover both sides.
Top with towel
Set aside in draft free area and let rise till doubles in size. About 1 hour
Remove cover and punch down.
Lay out on lightly floured surface and cut in half.
Flatten out into rectangle and “jelly” roll into a loaf.
Pinch ends together and place in greased 9×5 bread pans.
Repeat with other half.
Cover and let rise till double in size about 30-50 minutes.
Pre-heat oven to 370 degrees.
Once double in size bake for 25 minutes.
Pull out and brush top with butter.
Put on a cooling rack.