Chocolate Coconut Bars

Source:  MarthaStewart.com

OH...MY...GOSH!!!  THESE...ARE...SO...GOOD!!! 

No kidding, they're amazing!

3 cups finely ground cookies, such as graham crackers or chocolate wafers, or a combination

1/4 cup sugar
3/4 cup (1 1/2 sticks) butter, melted
1 cup pecan pieces (optional)
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

1.  Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.  (I didn't have parchment paper so I used foil.)
2.  In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.  (I left it in the pan to cool.  Took longer, but I was in no hurry.)
3.  Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
4.  Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely.  (I left it in the pan to cool overnight, loosely covered in foil.)

Allow several hours to fully cool and set up.  Then dig in!!  And share with friends--they'll love you forever!





Green Rice

This “arroz verde” has a deep gorgeous color and a buttery, herbal flavor. You can make it to have with some traditional Mexican food, or it is also delicious served with a grilled steak.

I really liked the flavor of this rice, but for me it was a bit “too green”. Next time I make it I will use double the amount of rice and the needed addition of liquids for that amount, but will keep the cilantro and spinach the same amount.

Ingredients:

½ c tightly packed fresh cilantro sprigs (about ½ ounce)
1 cup tightly packed fresh stemmed spinach leaves (about 1 ½ ounces)
1 ¼ cups low-fat chicken stock
1 ¼ cups milk
1 tsp. salt
1 Tablespoon olive oil
3 Tablespoons unsalted butter
1 ½ cups long-grain rice
¼ c finely minced onion
1 clove garlic, minced

Directions:

1. Put the cilantro, spinach and stock in the blender and blend until the greens are pureed.
2. Add the mixture and salt and blend a bit more until well combined.

(You can prepare the cooking liquid mixture earlier in the day and keep it refrigerated. Then, when it is time to make the rice it goes together quickly.)

1. Use a medium-sized (3-quart) heavy-based saucepan with t good lid over medium heat.
2. Heat the olive oil and butter until butter is melted
3. Add the rice and sauté – stir about every 30 seconds or until it just starts to brown (3-4 minutes).
4. Add the onion and garlic and cook for one minute, stirring constantly.
5. Add the contents of the blender, stir the mixture well, and then turn the heat to high, to bring it to a boil.
6. Cover the pan, turn the heat to very low and cook for 20 minutes.
7. After 20 minutes, stir the rice very carefully to avoid crushing it, cover, and cook for an additional 5 minutes.
8. Take the pan off the heat and let the rice steam inside the pot for 10 more minutes.

Serve hot.

This recipe makes 6-8 servings.

This was great to use in really big flour tortillas. Wrap as for burritos and add some shredded beef, and pinto or black beans. Add some cheese and salsa and sour cream if you choose. Fold it over, tuck in the sides and continue to wrap to achieve a large, fully enclosed burrito.

Use two hands to hold this huge burrito as you try to eat it- otherwise you will have a bit of a mess- but that is what makes it all good!

Fourth of July Rice Krispy Treats

I mixed in a bottle of red, white, and blue sprinkles.

Sprinkles make everything more fun!