Coconut Caramel Sugar Cookie Bars

Do you LOVE Samoa cookies as much as I do??? I was daydreaming at my office last week, and yes, it was about cookies....I often do that around 3 in the afternoon, when lunch has worn off and it's time to start thinking about going home and cooking dinner. This weekend we were having a little family get together because my sister from Arizona was coming for a visit. I was in charge of the food, like usual, and I was day dreaming about something yummy for dessert. I love sugar cookie bars.... they are easy... but rather than just icing them with the usual frosting, I was craving coconut--as in Samoa cookies. PLUS, I wanted to try making caramel from sweetened condensed milk. Have you seen that method on Pinterest where you put the unopened can of sweetened condensed milk in a crock pot covered with water?? IT WORKS!! It takes several hours on high, just allow yourself time to do this before you need the cookies. I let mine cook in the crock pot while I was at work. Remember to let the cans of sweetened condensed milk completely cook before opening, you don't what any explosions going on, but it makes the BEST caramel sauce. This recipe is what I came up with while daydreaming....sometimes those seem to be the best . Enjoy!!

Coconut Caramel Sugar Cookie Bars
There are a couple of things you need to do ahead of time before making the cookie bars:
First take:
2 unopened cans Sweetened Condensed Milk

Place the whole, unopened cans of condensed milk on their sides in a crock pot. Submerge in at least 3 inches of water. ( cover the cans with water). Cook on medium for 10 hours or on high for 7. Let cool completely before opening. 

Toast your coconut:

1 large package Sweetened coconut, toasted

To toast coconut, preheat oven to 350 degrees. Spread coconut evenly on a large cookie sheet, bake for 7 to 10 minutes until golden brown and crunchy. Stir after first 3 or 4 minutes, and continue to check and stir every couple of minutes. It will toast really fast once it starts so you need to keep an eye on it so it doesn't burn. Cool and set aside. 

Sugar Cookie Bars:

1 cup butter (no substitutions), softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt

Cream together butter and sugar in large mixing bowl until light and fluffy--about 2 minutes. Add egg and flavorings and mix to incorporate.
In a separate bowl whisk together  the flour, baking powder, and salt.
Add slowly to the butter mixture and mix to combine. If your dough is a little dry, a 1 Tablespoon of milk.
Line a large cookie sheet with parchment paper or spray with a non-stick cooking spray. Plop your cookie dough out onto your cookie sheet and press to the edges with fingers so the dough covers the bottom of the pan (if your pan is really big and you want thicker bars don't go all the way to the edges.)Bake at 350 for 12 to 15 minutes or longer until the middle is well set and the edges start to turn slightly brown. The baking time really depends on how you like them and how thick your dough is. If you like them more chewy bake less time, for more crispy bake a little longer.Cool completely.
While the cookie bars are cooling, open your cooled condensed milk caramel and spoon out into a medium size mixing bowl, if it's really thick microwave for 10 seconds. Next add toasted coconut (you may not need it all, it just depends how thick you want your caramel topping) Stir to combine.
Spread caramel coconut mixture over the top of the cooled sugar cookie bars. I usually drop by spoonfuls all over the top then use an off set spatula to spread so it covers the top completely. 
Now for a the chocolate drizzle. Pour about 1/2 cup milk chocolate chips into a microwave safe bowl and microwave for 30 seconds. Let sit for a minute in the microwave then stir. If not quite melted microwave for another 10 seconds. After the chocolate is melted pour into a decorator bag with a small tip, or you can use a sandwich baggie with the corner cut out.. just barely so it's a small hole. Squeeze the chocolate to the end of the bag with the hole and drizzle in zig zag motions all over the top of the bars until gone. Let chocolate set up then cut into bars and enjoy!
Bet ya can't eat just one!!!

Berry Cheesecake Trifle

I love Trifles....I'll be honest, I haven't made many but you can do anything you want when it comes to a trifle. You can use brownies, angel food cake, cookies..... but I used a pound cake. You can layer any flavor pudding , whipped cream, fruit, just use your imagination. I decided to make one for Mother's day. I LOVE Cheesecake with fruit on top, so that's the flavor I was going for. I layered cut up pound cake, pudding, berries and a little bit of graham cracker crumbs and whipped cream. Sooooo yummy! and not too filling. Use your imagination and go create a trifle... you won't be sorry. :)

Berry Cheesecake Trifle
1 pkg.  (3.4 oz.) JELL-O Cheescake Flavor Instant Pudding
2 cups cold milk
1- (8oz.) container  COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries
1 cup fresh sliced strawberries
1 cup fresh blackberries
1 cup fresh blueberries
1 prepared loaf pound cake, (I made mine from a mix)
1/4 cup graham cracker crumbs

Prepare the pudding according to package directions in a separate bowl. 
Slice 1/2 the pound cake (or as much as you want, I used half and it was plenty) into slices, then cut into bite-size cubes. 
Place half the pound cake cubes in the bottom of a trifle bowl (or any clear bowl will work) then spread 1/2 of the pudding on the pound cake. Next sprinkle 1 Tablespoon of the graham cracker crumbs on the pudding. Now place half of each of the berries around for the next layer. REMEMBER to save 4 or 5 of the prettiest of each kind of berry to decorate the top of your trifle, set these aside. Now spread half of the cool whip on top of the berries. Repeat with more pound cake, then pudding, then graham cracker crumbs, berries then cool whip. To garnish the top sprinkle with a little graham cracker crumbs and the pretty berries you saved.
Serve and enjoy!! This was so yummy!

Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

I ate at "Rumbi" Island grill for the first time the other day... I tried their fish tacos... and oh man, best fish tacos I have found so far (other than making them at home) But they served this yummy coconuty red bean rice on the side! and then I found the recipe on the Internet!!!  I make my own fish tacos but I usually make them different every time I do!  This rice is a perfect side for a tropical fish taco with cilantro lime coleslaw and pineapple salsa on top.... makes you feel like you have escaped Idaho weather for a minute and been transported to Hawaii! Enjoy!

Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
Pinch of Salt
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk,  sugar, and salt in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Enjoy!

Chinese Chicken Salad

Lately Jim and I have LOVED eating salads in the evening. We feel better and less bloaty and full to go to bed. We have also started exercising.... I splurged and got T25, awesome workouts! But anyway, any time I run across a YUMMO looking salad I give it a try to add variety to our dinners... this one was amazing! I followed the recipe pretty much as it was written, but I garnished with just a few Chinese noodles... had them left over in the fridge and it was a good way to use them up. I love crunchy toppings on a salad. Enjoy!

Chinese Chicken Salad
adapted from America's Test Kitchen

INGREDIENTS:
2 oranges 
1/4 cup rice vinegar 
1/4 cup soy sauce 
3 tablespoons grated fresh ginger 
3 tablespoons sugar 
1 Tablespoon Asian chili-garlic sauce 
3 tablespoons vegetable oil 
2 tablespoons toasted sesame oil 
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed 
2 romaine lettuce hearts (12 ounces), sliced thin 
1/2 small head Napa cabbage, cored and sliced thin (6 cups) 
2 red bell peppers, stemmed, seeded, and cut into 2-inch-long matchsticks 
1 cup fresh cilantro leaves 
1 cup salted dry-roasted peanuts, chopped 
6 scallions, sliced thin 
Chinese noodles for garnish, if desired

INSTRUCTIONS:

1. Cut thin slice from top and bottom of oranges, then slice off rind and pith(the pith is the white stuff under the rind) Working over bowl, cut orange segments from thin membrane and transfer segments to second bowl; set aside. Squeeze juice from membrane into first bowl (juice should measure ¼ cup).

2. Combine orange juice, vinegar, soy sauce, ginger, sugar, and chili-garlic sauce in bowl; transfer ½ cup orange juice mixture to 12-inch skillet. Slowly whisk vegetable oil and sesame oil into remaining orange juice mixture to make vinaigrette; set aside.

3. Bring orange juice mixture in skillet to boil. Add chicken, reduce heat to medium-low, cover, and simmer until meat registers 160 degrees, 10 to 15 minutes, flipping halfway through cooking. Transfer chicken to plate and let rest for 5 to 10 minutes.

4. Meanwhile, boil pan juices until reduced to 1/4 cup, 1 to 3 minutes; set aside. Using 2 forks, shred chicken into bite-size pieces (or you can do what I did and slice into bite size pieces. Off heat, add chicken, any accumulated juices, and 2 tablespoons vinaigrette to skillet. Toss to coat and let sit for 10 minutes.

5. Toss romaine, cabbage, bell peppers, cilantro, peanuts, and scallions with remaining vinaigrette in large bowl. Transfer to serving platter and top with chicken and oranges. Garnish the top with Chinese  noodles if desired. Serve.

Fail-proof Pizza Dough and Cheesy Garlic Bread Sticks

I love cheesy garlic bread sticks... I love to eat them dipping in marinara sauce, or dipping in soup, or as a side for a dinner salad... YUM!! Today I made these to go with Pasta Fagioli and Chicken Gnocchi Soup...it's been raining all day and it's a bit chilly. Good day for Soup! I got this recipe here, it's one of my favorite recipe blogs. I followed the recipe as it was written, Thanks Lauren! Enjoy!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

INGREDIENTS:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup...depending on the heat and humidity}
1/2 recipe Fail-Proof Pizza Dough from above
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt and pepper, if desired}
DIRECTIONS:For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl and the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

For the Cheesy Garlic Bread Sticks-
 Preheat oven to 475 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...}
Mix butter and garlic in a small bowl and set aside.
Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}
Bake for 8 minutes! Enjoy!

Improved Chocolate Oatmeal Chocolate Chip Cookies

I tweaked this recipe just a bit. I still have the original recipe on my blog  (very first cookie recipe I ever posted) but I'm posting this with my tweaks. I took these cookies to my office on my last day there (moving offices) and they loved them. I think it's the butter rum extract that just added that yummo flavor. Enjoy!!

IMPROVED CHOCOLATE OATMEAL CHOCOLATE CHIP COOKIES

Cream together:
1/2 cup plus 2 Tablespoons butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
Add:
1 egg
1 tsp vanilla
1 teaspoon butter rum extract
Mix well.

Whisk together in a separate bowl:
1 cup of flour
1/4 cup dark cocoa powder ( I use a good dark dutch cocoa powder)
1 tsp. baking soda
1/2 teaspoon salt
Add to chocolate mixture, and mix well.

Stir in:
1 cup of quick Quaker oats
1 to 2 cups chocolate Chips (depending how chocolaty you want them) I use half semi-sweet chocolate chips and half milk chocolate chips.
 Drop by tablespoons full onto greased  or parchment lined cookie sheet and flatten just a bit with your fingers. Bake in 350 degree oven for 8 to 10 minutes!! Enjoy!!

Peanut Butter Cup Cheesecake

I love cheesecake..... my hubby's birthday was coming up and knowing that he LOVES peanut butter when I ran across this recipe, I just knew I had to make it for him. It was YUMMO! I love the peanuts in the topping and in the crust...they added a bit of saltiness which is good in a rich cheesecake. I think next time I make this I will add a few more peanut butter cups... but it was still yummy.  I followed the recipe almost exact, but I did tweak just a bit taking some things that I had found on other recipes that sounded delish and adding to this recipe. If you make this just have plenty of friends around to help you eat it, it's rich so you can't eat a very big piece! Enjoy!

Peanut Butter Cup Cheesecake
**Please note--this is a Plan ahead cheesecake, it needs to chill for at least 4 hours

For the Crust:
4 1/2 cups crushed chocolate graham crackers
1 cup chopped roasted peanuts
1/2 cup butter, melted
1/3 cup granulated sugar

To make the crust:
Preheat oven to 350 degrees.
Combined the crushed graham crackers, sugar, and peanuts with the melted butter. Pat the crust mixture into a 10-inch springform pan. Be sure to pat crumbs up the side of the pan. Bake the crust for 5 to 7 minutes. Let cool

For the Filling:
4 (8oz) packages cream cheese
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup creamy peanut butter
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces (I might try 2 packages mini reese's next time I make this)

To make the filling:
Beat cream cheese in bowl of electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Next add the sugar, peanut butter and whipping cream; mix until smooth.
Stir in the vanilla, then gently fold in the peanut butter cups with a rubber spatula.
Pour the filling into the crust. Place in a large sheet of heavy duty aluminum foil (you want this to be one piece and fold up the sides, you are going to place the cheese cake in a water bath and don't want water to seep into the spring form pan) Place the aluminum protected spring form pan into a larger baking pan. Place in the oven and pour hot water into the bigger pan until it comes 1 inch up the spring form pan. Bake at 275 for 1-1/2 hours or until firm and lightly browned. (if cake is not quite set, turn oven off and let sit in oven for another half an hour) Remove the cheesecake from the water bath and aluminum foil.

For the topping:
1 cup Sour Cream
1/2 cup powdered sugar
3 Tablespoons creamy peanut butter
1/2 cup  unsalted peanuts

Combine Sour cream, sugar and peanut butter , mixing until smooth.  Spread over cheesecake and return to the 275 degree oven for 5 minutes.
Let cool for one hour on a cooling rack. Sprinkle the chopped peanuts on the top. Refrigerate for another 4 hours before serving.
Enjoy!!!