Super Easy 3 Ingredient Fudge

Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.

Cinnamon Buns with Cream Cheese Icing Recipe

Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.

Easy Black Forest Chocolate Cake

Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.

Chocolate Chip Cookie Bars Recipe

Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.

On the menu last week:

Chicken Parmesan!

This is one of Bill’s favorite recipes. When he was little this was the meal he always ordered whenever we would go out to eat. I love making chicken parm for him and always make a huge batch so he gets extra leftovers to bring home.

And for dessert:

Chocolate Chip Cookie Bars!

Here’s the recipe I used from Food.com Nestle Toll House Chocolate Chip Pan Cookie.

Nestle Toll House Chocolate Chip Pan Cookie

INGREDIENTS

• • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (12 ounce) packages semi-sweet chocolate chips
  • 1 cup chopped nuts ( I like pecans) (optional)

DIRECTIONS

1. Preheat oven to 375* Grease a 15×10-inch jelly roll pan.
2. Combine flour, baking soda and salt in small bowl.
3. Beat butter, both sugars and vanilla in large mixer bowl.
4. Add eggs one at a time, beating well after each.
5. Gradually beat flour mixture into butter mixture.
6. Stir in chocolate chips and nuts.
7. Spread into prepared pan.
8. Bake 20-25 minutes or until golden brown.

I used a 9 x 13 pan and baked them for a few minutes longer. I started checking them after 25 minutes and took them out after about 8 to 10 minutes more. I also did not put nuts in mine.

I like to bake these when I have a craving for chocolate chip cookies but don’t want to spend all day baking them in batches. This is a much quicker way to get that Toll House Cookie fix!!

Enjoy!

Thanks for reading!

~ Tami

Coconut Custard Pie Recipe

Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.

On the menu last week:

Chili con Carne!

Hubby and I like spicier chili, but Bill prefers it milder so I kept it toned down for him. I use Rotel canned tomatoes with chiles, dark and light kidney beans, and black beans in my chili recipe. Ground beef, onions, bell pepper, garlic, cumin and chili powder in the dutch oven and let is set on low heat for a few hours – Delicious!!

And for dessert – Coconut Custard Pie!

I had a bag of sweetened coconut in my pantry for a few months. I think I was going to make coconut macaroons with it but kept forgetting to buy maraschino cherries – and you can’t have coconut macaroons without a cherry on top!!

So the bag of coconut became Coconut Custard Pie! My mom used to make coconut custard pie every Thanksgiving and it was one of my favorites. Here’s the recipe I found on Allrecipes.com that tasted just like mom used to make.

Coconut Custard Pie

Ingredients

• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 cup milk

• 1 cup flaked coconut
• 1 teaspoon vanilla extract
• 1 recipe pastry for a 9 inch single crust pie
• 1 tablespoon flaked coconut

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
3. Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

ALL RIGHTS RESERVED © 2017 Allrecipes.com

Very easy to make. For the crust I used Easy Pie Crust – No Rolling Pin Required, but you could use a frozen pie crust or any pie crust recipe that you prefer.

This recipe is for unsweetened coconut – since I had sweetened coconut I cut the sugar down to 1 cup instead of 1 1/2 cups. I also used heavy cream instead of milk because I had some that I wanted to use up. The custard was nice and firm but still smooth and creamy, so if I make this again I will use heavy cream or half and half instead of milk.

Enjoy!

Thanks for reading!

~ Tami

Chocolate Truffle Cheesecake Recipe

Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.

Easy Chocolate Eclairs Recipe

The only thing better than eating Chocolate Eclairs is having an easy recipe so you can bake them at home any time you want!

Blueberry Muffins

Homemade muffins are a wonderful way to say Good Morning to your family!

Homemade Pasta with Italian Sausage

This was the best dinner ever – Maddie and I made homemade pasta together!

Cheeseburger Egg Rolls

Today I would like to share one of my family’s favorites. I don’t make them very often because they are very time consuming, but when I do there are never any leftovers!