No-Bake Butterfinger Fudge

I found this little SWEET bite on Pinterest and was very excited to try it! It turned out pretty YUMMY, but is definitely not your normal FUDGE recipe or texture. Either way, I hand it out to my neighbors and they never complain! :)

No-Bake Butterfinger Fudge
1 (8-ounce) package cream cheese, room temp
2 sticks butter
5 1/2 cups powdered sugar
2 1/2 cups dry milk
2 teaspoons vanilla
1 (10-ounce) bag mini Butterfingers, crushed

In a bowl, use your hands to combine all the ingredients, reserving some of the Butterfinger, until thoroughly mixed. Press mixture into a 9 x 13-inch pan and top with remaining Butterfinger. Press candy bar into top of the fudge and refrigerate until ready to serve. Cut into squares.

TIP: The original recipe added a version where she melts chocolate and then dips individual squares into it. I think I may try that next time!

Candy Cane Oreos

One of my other FAVORITE Christmas treats was inspired by some store-bought cookies from Target. These yummy CHOCOLATE-covered bundles of joy are totally dangerous and definitely habit forming. Which is why I had to make my own! Luckily they are EASY to make and a fraction of the cost when COMPARED to their store-bought counterparts. :)

Candy Cane Oreos
1 bag good-quality milk chocolate chips
1 package chocolate sandwich cookies (Oreos, or any off-brand work great!)
Crushed peppermint candy canes

Lay a sheet of wax paper on your work space.

In a small saucepan over low heat, slowly melt the chocolate chips while stirring constantly. When the chocolate is smooth, remove from heat. Drop a cookie into the melted chocolate and use a fork to turn over and make sure it is completely coated. Scoop coated cookie out with a fork and tap fork on side of pan to make sure any excess chocolate falls back in. Place cookie on wax paper. Sprinkle with crushed candy canes and repeat.

TIP: I usually dip about 4 cookies and then sprinkle them with the candy canes. Then dip 4 more and sprinkle, and so on. You just need to make sure the candy canes stick to the chocolate, so don't wait too long.

Gingerbread Bars with Cream Cheese Frosting

This might just be my new favorite CHRISTMAS dessert. These bars are soft, chewy, moist, and basically HEAVENLY in all aspects! They aren't chocolate, which seems to be in ABUNDANCE this time of year, but they are delicious and will definitely stand out at any GATHERING you may have this holiday season.

Gingerbread Bars with Cream Cheese Frosting
(recipe from Lauren's Latest)

1/2 cup butter, room temp
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3/4 teaspoon vanilla
1/4 cup molasses
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda

Frosting
4 ounces cream cheese, room temp
1/4 cup butter, room temp
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 325 degrees. Line a jelly roll pan with foil (my pan was an 11 x 7 in) or parchment paper and spray with nonstick cooking spray; set aside.

In a large bowl, cream together the butter and sugars until light and fluffy. Stir in the egg, vanilla, and molasses. Whip 1 to 2 minutes or until light brown in color. Stir in remaining ingredients until just combined. Press mixture onto prepared pan and bake for 20 to 22 minutes or until edges just start to brown. Cool completely and then frost.

Beat all the frosting ingredients together until smooth and then spread over the cooled bars. Store in the refrigerator.

TIP: My bars were a little thicker than the original recipe because her pan was slightly larger than mine. Just be sure to watch your bars to make sure they are cooked and just starting to brown.

Chocolate Marshmallow Cookies

We love those yummy CHOCOLATE cookies topped with marshmallows that Martha Stewart does, so when I saw this recipe on the blog Our Best Bites, I knew I had to try their VERSION. They did not disappoint! Luckily I had neighbors to SHARE them with, otherwise I would have eaten the ENTIRE batch myself. (Well, I might have given a few to the kiddos . . . maybe.)

Chocolate Marshmallow Cookies
(Recipe adapted from Our Best Bites)

1 chocolate cake mix
1/2 cup butter-flavored shortening
2 eggs
12 large marshmallows
1/2 cup melted butter
1/3 cup unsweetened cocoa powder
1/3 cup evaporated milk
1 pound powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine the cake mix, shortening, and eggs until well combined. Roll dough into 1-inch balls and bake on a cookie sheet lined with a silicone baking mat for about 8 to 10 minutes. While the cookies are baking, cut the marshmallows in half. When the cookies are done, remove from the oven and put a marshmallow half, cut side down, on top and return to the oven for a minute or two, or until the marshmallow puffs up. Remove from oven and gently push each marshmallow down and let cool completely.

To make the frosting, beat all of the ingredients together until smooth, light, and fluffy. Pipe over the marshmallows using a large tip. Makes 24 cookies.

Chocolate Chip Pretzel Cookies

I've really liked exploring and trying different COOKIE options lately. These little guys are both SWEET and SALTY, and the combination is pretty fabulous. If you are like me, these chewy treats will totally satisfy every CRAVING you are currently having. I promise!

Chocolate Chip Pretzel Cookies 
(adapted from Lovin' From the Oven)

1/2 cup butter, room temp
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup milk chocolate chips
1/2 cup semisweet chips
1/2 cup broken pretzel pieces

In a bowl, beat together the butter, sugars, egg, and vanilla. Add the dry ingredients and mix well. Stir in the chocolate chips and pretzel pieces. Chill the dough for an hour, or if you are impatient like me, just go for it. Make about 1-inch dough balls and place on a baking sheet. Bake at 350 degrees for about 10 minutes.

TIP: Don't overcook these! Start watching them around 9 minutes to make sure you pull them out just as the edges turn golden brown.

Sweetheart Cake

Several years ago I wrote a cookbook, Easy Cut-Up Cakes for Kids—and it's all about CAKE decorating that's so easy, your kiddos can do it themselves. Well, I can't let VALENTINE'S DAY come and go without sharing this CUTE and easy cake that is in the book. It is such a SWEET little cake and is so fun to have as a YUMMY Valentine's treat to share with your family.

                                                                                                        Photo by Zac Williams

Sweetheart Cake
1 strawberry cake mix
Pink frosting
1 large tube white frosting (or homemade)
Pastel candies, such as M&Ms, Skittles, jelly beans, or gum drops

Make cake according to package directions. Bake cake as directed on box for two pans, using one 8-inch round pan and one 8-inch square pan. Cool cakes in pans for 10 minutes, and then invert and cool completely on a wire rack.


Place the square cake diagonally on a platter or foil-wrapped board. Cut the round cake in half and the place the cut sides against the top two sides of the square cake to make a heart.


Frost entire cake pink. Outline top edge with white tube frosting (or homemade in a decorator's bag with a star tip). Decorate the cake with pastel candies of your choice. You can use the candies to create flowers as seen in the photo or whatever you prefer. 

TIP: Switch up the color scheme if you don't want a pink cake! Use cherry chip cake mix, frost the cake white, and use red tube frosting and candies. Or again, whatever you prefer.

Grinch Cookies (A Christmas Tradition!)

Every year as a family we make these yummy MINTY cookies from the Six Sisters Stuff blog. Once they are done BAKING, we sit down and enjoy them while we WATCH How the Grinch Stole Christmas. Our kids love it! Hopefully your FAMILY can start the tradition this year.

(Photo from Six Sisters Stuff) 

Grinch Cookies
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, room temp
1 1/2 cups sugar
1 egg
1 teaspoon mint extract
15 to 20 drops green food coloring
1 box Andes mints, unwrapped and chopped

Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. 

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. (They also added some milk chocolate chips!) Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls. To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets. Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.

Read more at http://www.sixsistersstuff.com

Perfect Cherry Pie

My sister-in-law makes a fabulous CHERRY pie for Thanksgiving, but since we aren't always together for the HOLIDAY she shared her recipe with me several years ago. It's so good, I've decided I better SHARE it with all of you! I have to start by saying I've never liked cherry pie. Ever. Until I had one little BITE of my husband's slice years ago. I've been hooked ever since! It's a beautiful pie and is perfect for CHRISTMAS dessert.

Perfect Cherry Pie
Crust
2 cups flour
1/2 teaspoon salt
2/3 cup butter-flavored shortening
6 to 7 tablespoons ice water

Filling
3 cans tart red cherries, drained with 1 cup juice reserved
1 cup sugar, divided
1/4 cup cornstartch
1 tablespoon butter
1/2 teaspoon almond extract
10 drops red food coloring (optional, but it makes it really pretty!)

For the crust, combine the flour, salt, and shortening with a pastry blender until you have pea-size crumbs. Add water 1 tablespoon at a time until the crust comes together. Divide dough into two portions, one for the bottom of the pie, one for the top. (The bottom needs to cover the bottom of the pie pan and up the sides, so I always do more for the bottom.) Refrigerate until ready to use, or for at least 30 minutes.

Over medium heat, stir the cherries, 3/4 cup sugar, and cornstarch together with a flat-bottom whisk until smooth and clear. Remove from heat and stir in the remaining ingredients. Let cool.

Poor filling into rolled out pie crust dough and top with remaining pie crust dough. Press top and bottom dough together all around the pie and cut an excess off. (You can also crimp the edges to make it pretty!) Cut a few slits in the top for venting and sprinkle a generous amount of cinnamon and sugar over top. Bake at 375 degrees for 50 to 60 minutes and golden brown. Serve with vanilla ice cream of course!

TIP: We love this crust recipe and usually do 1 1/2 of the recipe for a thicker crust. I totally recommend it, but if you like less crust, this way is totally fine!

Banana Sheet Cake with Caramel Cream Cheese Frosting

If your kids are like my kids, then you go through BANANA phases at your house. Sometimes I can't stock up with enough because the KIDDOS are eating them like crazy. Other times I have bunches that are brown because nobody has even given them a GLANCE. I can't keep up! I don't usually mind having the EXTRA ripe ones around though because I get to make nummy things like this oh-so-wonderful cake. It is seriously one of THE BEST things you can do with bananas. Period. (Wish I had a better picture to do it the justice it deserves. My new camera is being shipped as we speak though, so hooray!)

Banana Sheet Cake with Caramel Cream Cheese Frosting
3 very ripe bananas, mashed
1 box white cake mix (yellow would work too)
Ingredients called for on box
1/3 cup sour cream
1 small box instant banana cream pudding mix

Caramel Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temp
1/4 cup salted butter, room temp
1 cup packed brown sugar
1 teaspoon vanilla
Pinch of salt
1 cup Cool Whip

Preheat oven to 350 degrees.

In a bowl, combine the bananas, cake mix, and ingredients called for on box and mix until smooth. Stir in the sour cream and dry pudding mix. Pour onto a cookie sheet with sides  (roughly 11 x 17 in) that has been prepared with nonstick spray. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

In another bowl, beat together the cream cheese and butter until smooth. Beat in the brown sugar, vanilla, and salt. When thoroughly combined, gently fold in the Cool Whip. Refrigerate until ready to serve.

TIP: Drizzling caramel ice cream topping over individual slices would make this extra luxurious. Ooooh, and maybe some sort of chopped nut. You pick.

Orange Chocolate Chunk Cookies

These soft little cookies are such a TREAT! It's a chocolate chip cookie, but with a touch of orange and HOLIDAY spice. They are perfect for any get TOGETHER you might be hosting or attending this time of year. Of course, they are extremely EASY to make and your house will smell unbelievable!

Orange Chocolate Chunk Cookies
1 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 1/2 to 3 cups flour (I used about 2 3/4 cup)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
2 tablespoons orange zest
1 cup semisweet chocolate chunks (slightly heaping!)

Preheat oven to 375 degrees.

In a bowl, cream together the butter and sugars. Add the egg and vanilla and beat until smooth. Stir in the flour, baking soda, salt, cinnamon, and nutmeg until thoroughly mixed. Stir in the orange zest and chocolate. (Dough will be pretty stiff, especially if you stir it by hand like I do, so feel free to do this all with your stand mixer!).

Use a teaspoon to scoop your dough and roll into balls. Place on a cookie sheet covered with a silicone mat or parchment paper. Bake for 10 or so minutes and slightly brown around the edges. (I did about 10 1/2 minutes and they were perfect!) Let cool for 2 minutes on the pan and then completely on a wire rack.

TIP: I think using a really dark, indulgent chocolate would be fabulous in these, or if you prefer a milk chocolate that would be lovely too!

Pumpkin Cheesecake Brownies

I was looking for an easy FALL dessert, and this recipe caught my eye. It was not only easy, but luxurious and RICH. Definitely a keeper! Check out the TIP to see how you can make it even more LUXURIOUS.

Pumpkin Cheesecake Brownies 
(recipe from mommysavers.com)

1 box brownie mix (I used Betty Crocker)
Ingredients called for on box
1 teaspoon cinnamon
6 ounces cream cheese, room temp
1 egg
1/3 cup sugar
2 tablespoons flour
1/2 cup pumpkin
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Preheat the oven to 350 degrees. Spray an 8- or 9-inch square pan with nonstick spray; set aside.

Prepare the brownie mix according to package directions, but stir in 1 teaspoon cinnamon. Spread about 3/4 of the batter into the prepared pan; set aside.

In a bowl, beat together the remaining ingredients until smooth. (I like to beat the cream cheese first, and then add the remaining ingredients.) Spread over the top of the brownie batter in pan, then dollop remaining brownie batter over top. Swirl with a butter knife. Bake for 40 to 45 minutes or until set. Let cool completely and store in the refrigerator. Cut into squares and serve.

TIP: You could leave the cinnamon out of the brownie mix and it will still be delish. Also, I debated sprinkling those caramel bits you can now buy at the grocery store over top. Will somebody try it and let me know? Caramel Pumpkin Cheesecake Brownies sounds unreal! :)

10 Yummy Thanksgiving Pies

Every year I want to make about TEN different pies, but usually only end up making two or three. I have a hard TIME deciding which ones I want most, and there always has to be a traditional PUMPKIN in the mix. But we like all SORTS, so here are the links to some of my family's FAVORITE pies for Thanksgiving! (And for the FEW of you who actually look at my blog, make sure to keep checking because in the next few weeks I will post our favorite CHERRY pie, which is phenomenal!)

Streusel-Topped Pumpkin Pie

                           

Pretty Apple Pie

                           

Oreo Fudge Pie

                           

Sour Cream Lemon Pie

                           

Coconut Cream Cheese Pie

                           And here are a few more that I would LOVE to try:

French Silk Pie from Gimme Some Oven

Carrot Cake Cheesecake from Mel's Kitchen Cafe

                         

Rocky Road No-Bake Cheesecake from Kraft

Pumpkin Cheesecake Pie from Key Ingredient

Sour Cream Lime Tart from Mel's Kitchen Cafe

Creepy Crawly Spider Cake

Need a dessert for your HALLOWEEN party this year? Try making this CUTE little cake from my book, Easy Cut-Up Cakes for Kids (meaning it's so easy, your KIDS can make it for you!). I will say that I post this cake every year, and the hits it receives are overwhelming! I'm glad other people think it is cute too. :)

                                                                                            Photo by Zac Williams

Creepy Crawly Spider Cake
1 cake mix, any flavor
Black frosting
Purple frosting
8 pieces black licorice
1 large marshmallow

Bake cake in two 8- or 9-inch pans according to package directions. When cool, place one cake layer in the center of a plate or foil-wrapped board. Frost the top with black or purple frosting, and then place second layer on top. Frost entire cake with a thin layer of black or purple frosting.

Using a decorator's bag with a star tip, make black spider hair by slightly squeezing the bag to create each piece of hair. Squeeze pieces of hair close together all over the entire spider body, but don't worry about making them touch, as the spaces will be filled in.

Using another decorator's bag with the same star tip, fill in any open spaces with the purple frosting to give the spider some "highlights."

On each side of the spider, use a round frosting tip to create four rounded mounds of purple frosting. These will be the spider's feet. Gently press 4 pieces of black licorice into each side of the cake and place the loose ends in the frosting mounds to make his legs.

Finally, cut the marshmallow in half and place as the spiders eyes. You may need to use toothpicks to secure. Use a dot of black frosting to make the pupils.

TIP: If you don't like purple and black, try your own color combinations! Either way, just make sure you use a good homemade buttercream frosting recipe. Also, I've found that the only way for me to get a good black frosting is to use Wilton frosting coloring. It's totally awesome! You could make a gray spider instead though. :)

Peanut Butter Chocolate Cupcakes

It's that time of year when the really DECADENT desserts start sounding extra appealing (or if you are me, that just happens year round). These CUPCAKES totally fit the bill and really are just the perfect dessert. They are also super cute with a SPIDER or other Halloween candy stuck on top, so try making them for your HALLOWEEN party this year! And don't feel bad if you eat more than one—they are just that good!

Peanut Butter Chocolate Cupcakes
1 box devil's food cake mix
Ingredients on box
1 small box chocolate or fudge instant pudding mix
1/3 cup sour cream (I used light)

Peanut Butter Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temp (I used light)
1/3 to 1/2 cup creamy peanut butter
3 to 4 cups powdered sugar
1 teaspoon vanilla
Dash of salt
Milk, if needed

Mix cake batter together according to package directions. Stir in the dry pudding mix and sour cream. Bake as directed for cupcakes. Let cool completely.

Mix together the frosting ingredients until smooth. Add milk a tablespoon at a time to desired consistency if the frosting is too thick. Frost cooled cupcakes.

TIP: Any chocolate cake mix will do, but I really like the devil's food. Also, if you are in a pinch you can leave out the pudding mix or sour cream, or both if you have neither. Adding them just makes the cupcakes extra moist and delicious.

Fried Ice Cream

With a sweet and CRUNCHY crust and creamy ice cream in the middle, this fried ice cream is SIMPLE to make and even easier to eat! Everyone at our house (and our extended families, and our neighbors) love this cool ICE CREAM dessert.

Fried Ice Cream
1 stick salted butter
1 cup sugar
3 cups crushed cornflakes
1 teaspoon cinnamon, plus more
1 (1.75-quart) container vanilla or French vanilla ice cream, softened
1 small container Cool Whip (I used lite!)
Caramel ice cream topping

Melt the butter in a large frying pan and then stir in the cornflakes and sugar, tossing to coat and brown slightly. Sprinkle several dashes of cinnamon into the mix as well. Press just over half of the cereal mixture into the bottom of a 9 x 13-inch pan and set rest aside.

Stir 1 teaspoon of cinnamon into the ice cream along with the Cool Whip. Stir until completely combined and smooth. Spread over crust in pan and then sprinkle reserved crust over top. Refrigerate 4 to 6 hours or overnight. Serve with caramel drizzled over individual pieces.

TIP: Honey or chocolate is also good drizzled over top. I think increasing the amount of cinnamon in the ice cream would be yummy if you prefer a stronger cinnamon flavor, and adding some sort of minced nut to the crust would be another tasty addition.

Back-to-School Cereal Bars

I get really annoyed at all the half-full cereal boxes in my PANTRY. It seems like the kiddos get bored with the same cereal over and over and they move on to something NEW. So, this recipe is my solution to the problem! These yummy and SWEET cereal bars are perfect to wrap up and put in your kiddos LUNCH for school. And they aren't boring like when it is just CEREAL in a bowl with milk. :)  (Obviously this isn't a totally new idea, but I thought they were fun enough to post!)

Back-to-School Cereal Bars
3 to 4 tablespoons butter
5 cups mini marshmallows
5 to 6 cups cereal, any kind or kinds (I used half Fruity Pebbles and half regular Cheerios)

In a large saucepan, melt the butter and then stir in the marshmallows until melted and mixture is completely smooth. Stir in the cereal to coat and then press into a 9 x 13-inch pan that has been lightly sprayed with nonstick spray. Let cool and cut into squares.

TIP: If you have a hard time pressing the mixture into the pan because it is sticking to your fingers, spray your fingers with a little nonstick spray too! Or, dip your fingers in warm water. That helps too.

Minion Birthday Cake

My cute LITTLE twins turned 2 recently and we had a MINION birthday party. The cake turned out super CUTE, if I do say so myself, and it was extremely easy. KIDDOS loved it!

Minion Birthday Cake
1 cake mix, any flavor
Ingredients on box
1/3 cup sour cream
1 small box pudding mix (whatever goes with the cake, chocolate and chocolate etc.)

Frosting
1 package cream cheese, room temp
1/2 stick butter
1 teaspoon vanilla
Dash of salt
4 cups powdered sugar

Mix together the cake mix as instructed on box. Stir in the sour cream and dry pudding mix. Bake in a 9 x 13-inch pan prepared with nonstick spray as instructed on box. Let cool in pan 10 minutes, then cool rectangle cake on a wire rack completely.

To make the frosting, beat together the cream cheese, butter, vanilla, and salt until smooth. Beat in the powdered sugar 1 cup at a time until smooth. If it is too thick, add milk by the tablespoon until desired consistency is reach. If it is too thin, add more powdered sugar.

To make the MINION, cut the corners off each end of the cooled cake. I made the top corners a little more rounded for his head. Scoop out a couple tablespoons of the frosting to keep white for his eye. Do about 2/3 of the remaining frosting yellow and the rest blue. Frost two colors as shown in the picture above. Place the reserved white frosting in the middle of the yellow for his eye and place a mason jar lid over top to create his goggle. To finish, use black "tube" frosting from the grocery store!

Candy Popcorn

This is just a simple, sweet, and CHEERY popcorn recipe that your kids (and you!) will LOVE! The yummy marshmallow coating combined with the CANDY has a surprising flavor combination.

Candy Popcorn

4 quarts popped plain popcorn (2 microwave pkgs.)
1/3 package mini marshmallows
3/4 cup sugar
1/4 cup light corn syrup
1 stick butter
1/2 teaspoon vanilla
1/2 to 1 cup favorite candy (Skittles, Gummi Bears, Mini Chewy Sweet Tarts, nothing that melts!)

Put popcorn in an extra large bowl and remove any unpopped kernels. Put marshmallows on top. In a saucepan, combine the sugar, corn syrup, and butter. Bring to a full rolling boil for 2 minutes. Remove from heat and add the vanilla. Pour over popcorn and marshmallows. Stir until the popcorn is coated and marshmallows are melted. Add candy and mi until evenly distributed. Spread on wax paper and let cool. Enjoy!

TIP: I think the more marshmallows, the better. I would probably add more next time I make it. Also, the recipe is great for a crowd and doubles easily!

Old-Fashioned Oatmeal Cake

This is a NUMMY recipe my family has made for years. It's typically the CAKE I request my mom to make for my birthday. If I choose something else, my husband chooses it for his BIRTHDAY a few weeks later. We love it—the cake is MOIST, the topping is sweet and crunchy, and the combination makes every BITE perfect!

Old-Fashioned Oatmeal Cake
1/2 cup boiling water
1 cup oatmeal
3/4 to 1 stick butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 1/2 cups flour
1 teaspoon each: baking soda, salt, cinnamon
1 teaspoon vanilla

Topping
1 stick butter
2 tablespoons milk
1 cup brown sugar
1/2 cup chopped walnuts or pecans
1 cup shredded coconut

Preheat oven to 350 degrees. Mix together the boiling water and oatmeal, then set aside.

In a large bowl, combine the butter, sugars, and eggs. Stir in the remaining ingredients along with the oatmeal and spoon batter into a greased 9 x 13-inch pan. Bake for 40 minutes.

Just before cake is done, in a saucepan bring the butter, milk, and brown sugar to a boil for 1 minute. Stir in nuts and coconut. Spread mixture over baked cake and then broil for 1 minute to crisp. Serve with vanilla ice cream for an extra special treat!

TIP: If your family doesn't like coconut nut, leave it out of the topping and add more nuts!

Coconut Lemon Bars

I've always loved a good LEMON bar, and over the last few years I've really fallen in LOVE with coconut. When I saw a recipe that combined both of these FAB ingredients, I just knew I had to try it. And let me tell YOU, it did not disappoint!

Coconut Lemon Bars 
(from keyingredient.com)
1 1/2 cups flour
1/2 cup powdered sugar
3/4 cup cold butter
4 eggs
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 teaspoon baking powder
1 cup shredded coconut (plus more if desired, see TIP)

Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil or parchment paper and spray with nonstick spray.

In a bowl, combine the flour and powdered sugar; cut in the butter until crumbly. Press into the bottom of the prepared pan and bake for 15 minutes.

In a separate bowl, beat the eggs, sugar, lemon juice, and baking powder until well mixed. Pour over the crust and sprinkle the coconut evenly over the top. Bake for 20 to 25 minutes more, or until golden brown. Cool on a wire rack and then cut into bars.

TIP: I found that a lot of my coconut sank below the lemon filling, so after it baked a while and started to set up, I sprinkled more coconut over top.