SANDRA'S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it's a quick and easy recipe...

Yield: 3 Doz.

Prep:30 Mins.

Bake:28 to 30 Mins.

INGREDIENTS:

Crust

1/3 cup all-purpose flour

1/2 cup packed dark brown sugar

1 stick (1/2-cup) unsalted butter

1 tsp vanilla extract

1/4 tsp kosher salt

Middle Layer

1 cup (6 oz.) milk chocolate chips

Topping

2 whole large eggs, beaten

1 tsp vanilla extract

2 TB all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1-1/2 cups sweetened coconut

METHOD:

Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!

SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA’S EASY CHEESY TATER TOT CASSEROLE

I found my photograph and recipe 
are featured at the 'Yummily' website 
@ http://www.yummly.com/
recipe/Opie_s-Cheesy-Tater-Tot-Casserole-Recipezaar, 
on the "Cooking-Bakeware.net" website
@ http://cookware-baking.net/
Baking/casserole-recipes/, and
at the Frugal Cafe Blog Zone
http://www.frugal-cafe.com/public_html/frugal-blog/frugal-cafe-blogzone/2011/04/22/fab-food-friday-fotos-almond-cantucci-cheesy-tater-tot-casserole-rhubarb-blueberry-pie-turnip-corn-chowder-pretzel-dogs-salads-red-bean-jambalaya-pasta-recipes/

Servings: (6)
Prep: 5 Mins.
Bake: 50 Mins.

INGREDIENTS

1 lb. lean moose burger
--(or venison, or beef, or buffalo)
1/2 onion, chopped
2 cloves garlic, minced
1 (12.5 oz. can) healthy request cream of mushroom condensed soup
½ cup sour cream
1/2 cup milk
2 teaspoons worcestershire sauce
2 teaspoons low-sodium tamari sauce (aged soy sauce)
½ teaspoon dry mustard
¼ teaspoon freshly ground pepper
1/2 pkg. frozen extra crispy ore-ida tater tots
1 (14.5 oz.) can french-cut green beans, drained
1-1/2 cups grated medium cheddar cheese, divided

METHOD

Preheat oven to 400° degrees. Coat a square 9"x9" baking dish with nonstick cooking spray, and set aside.

In a large skillet non-stick skillet over medium-high heat, brown the burger until about ¾’s the way cooked through, and then add the onions, and garlic, and continue to saute until the onions are translucent. Layer meat mixture evenly into prepared baking dish.

In a medium bowl, whisk the condensed soup, sour cream, milk, worcestershire sauce, tamari sauce, dry mustard, and pepper. With a spoon, fold in the drained green beans, and spoon the sauce evenly over the meat mixture in the baking dish. Sprinkle ½ of the shredded cheddar cheese over the sauce mixture. Arrange the frozen tater tots to completely cover top.

Bake, uncovered, for about 45 minutes until tater tots are golden brown and beef mixture is bubbly. Remove from oven, and sprinkle with remaining ½ of shredded cheddar cheese, and continue baking, just until cheese melts for 5 to 10 minutes. Let the casserole stand for 10 minutes, and serve. – Enjoy!

SANDRA'S FAVORITE WAY TO EAT FRESH PAPAYA with a SQUEEZE of LEMON

A simple, yet exquisite
blend of two ingredients
that incredibly go together beautifully...

Servings: (2)

Prep: 5 mins.
Posted: by Sandra

INGREDIENTS

2 papayas
2 lemons

METHOD

Cut each papaya in half lengthwise, and remove inner seeds with a spoon then discard.

Cut each lemon in half and squeeze half of one lemon over each papaya section.

Scoop papaya fruit out with a spoon to eat the tasty flesh of this fruit – Enjoy!