We had a potluck lunch at last week and to say it lightly, I over indulged. There was everything from nicely displayed chicken mcnuggets to homemade peach gazpacho. One of the girls made her mom’s famous mac and cheese and it got us all talking about our mom’s recipes. Another co-worker is a mom to young children, and she is wondering what recipes her kids will talk about one day. Did you ever think how far some of these recipes have gone back? If it’s your grandma’s recipe, then there is a good chance it could be her grandma’s recipe. Who knows, but it’s interesting to think about. Today I have my mom’s recipe for you, hello dollies. There are lots of different versions of these, and different names, but I think these are the best. Maybe I am biased, maybe they are just the best. Everyone always looks at these and are a little weary. They ask what is in them. They hear coconut and say they don’t like coconut. Whatever it is, they get over it as soon as they bite into it. My friend is allergic to coconut and still eats them- that’s love I tell ya. They are probably one of the easiest cookies I know how to make, so get ready for an easy crowd pleasing dessert you can bring to any event!
1 cup of graham cracker crumbs
1 cup shredded sweetened coconut
1 stick of butter (1/2 cup)
Peanut butter chips or Butterscotch Chips (or both)
½ can of sweetened condensed milk
Start by pre-heating your oven to 350. Put the stick of butter in your 9×13 pan while the oven is heating up. Once the butter is melted, take it out.
Spread the graham crackers and butter across the bottom of the pan. Now put the coconut on top of that. Then sprinkle chocolate chips and the other chips you chose to cover the top. Drizzle half of the can of condensed milk all over. Now you just bake for 25-30 minutes until the cookies look golden brown on top.
Easy huh? I’d say so. Be careful with them, they are dangerous.
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