Have you had enough pumpkin and cranberry to last a full year? Me too. The hoopla of the day is over and things are calm once again. I have been wanting something coconut lately but there is no one who will indulge in that with me except my mother. Yesterday as I was preparing most of today’s lunch, I kept trying to come up with something coconutty and simple that I could throw together for mom and me. Mom got sick and could not come to Thanksgiving dinner. She’s feeling much better but still has a cold so she decided to stay in. Speaking of mom, did I show you the picture of her sweet potato and pumpkin? In case I didn’t, here she is with her neighbor displaying two vegetables that she didn’t even know she was growing! Another neighbor planted a few seeds in her little front yard and while they were very pretty, none of us knew what they were. Until that neighbor came back and asked mom if she wanted to dig up her potatoes……..we DID see the pumpkin growing on the vine of course. There it was (along with 4 others), the biggest and fattest sweet potatoes we had ever seen! She and the other lady in the picture split the bounty and we ate them today…………they sure were delicious!
Just short of making a coconut cream pie (which I might do later this weekend) it hit me that I hadn’t eaten any of mom’s Hello Dolly bars in decades and they were so easy! It took me literally 5 minutes to throw them in the pan and 30 minutes to bake. They are fabulous and travel so well – perfect for a potluck or office lunch during this holiday season. Here we go.
Ingredients:
1 package (there are usually 3 packages in each box) of graham crackers
1 Stick butter
1 Cup chocolate chips
1 Cup Butterscotch chips
1 Cup sweetened coconut
1 Cup chopped pecans
1 Can Sweetened Condensed Milk
Directions:
Crush the entire package of graham cracker.
Melt the stick of butter.
Mix the crackers with the butter then press into a 9 x 13 pan.
Layer in the chocolate chips.
Spread the coconut over chocolate.
Layer in Butterscotch chips over coconut.
Sprinkle chopped pecans over butterscotch.
Pour condensed milk over top of all.
Bake in a pre-heated 350F oven for 30 minutes.
Allow to cool completely then cut into squares and serve. Keep in air tight container in fridge.
Enjoy!
