Gooey Goodness!

I like coconut, but I must admit that I don’t LOVE it. I love coconut flavor more than I love the texture. … Anyway, these yummy bars were AMAZING…and, even though the recipe called for TONS of coconut, it wasn’t overwhelmingly coconutty! It is a recipe I will make again and again and again…a great “take with you” dessert! Or a great “eat the whole pan by yourself” dessert! :) Thanks, Cara, for sharing this scrumptious treat! GOOEY COCONUT BARS

20 graham crackers {2 sleeves}
1 1/2 sticks butter, melted
1/4 tsp. salt
1 cup semi sweet chocolate chips
2 cups sweetened flaked coconut
1 1/2 cans sweetened condensed milk

Crush graham crackers and mix with salt & melted butter. Grease a 9x13 baking pan and press the graham cracker mix evenly into the bottom of the pan.

Mix the coconut flakes & chocolate chips together and spread over the graham cracker crust.

Pour the sweetened condensed milk evenly over the coconut & chocolate chips.

Bake at 350 for 30 minutes. 

Layered Yumminess!

This yummy little Mexican treat made a GREAT dish when we had friends over last week! And, I had the option of making tostadas or soft tacos. They were YUM!!…and got rave reviews all around!

CHICKEN ENCHILADA TOSTADA
1 rotisserie chicken
1 pkg taco seasoning
1 tbsp. brown sugar, packed
1 can chopped green chilies
1 can (10 oz.) red enchilada sauce
1 cup frozen corn
1 can refried beans tostada shells OR tortillas
Toppings of your choice

Shred rotisserie chicken. Place in skillet & coat with taco seasoning & brown sugar. Add green chilies & 1/2 cup of enchilada sauce.  Cook on medium until heated through and add corn.  Cook for another 5-10 minutes.

Mix refried beans with the remaining 1/2 of the enchilada sauce and heat.

Place on top of tortilla or tostada in any desired order.