Easy Graham Cracker Coconut Snack Bars - Creative Cooking

This is one of those recipes that has been passed around our family.  It was originally invented by my Aunt Bertie Jo for Christmas candy.  The way it is made is like a snack bar; however, before it "sets up" you can form it into individual balls and roll it in nuts, powdered sugar, coconut, or even dip it in chocolate coating to form a truffle type candy.  

The recipe is really easy, it's addictive, it's delicious, and it's quick!  Why am I just now posting this?  Because I'm just getting around to making it.  It seems like Christmas sneaked up on me this year, so I'm just now making my favorite foods and snacks. 

Aunt Bertie Jo's Graham Cracker Coconut Snack Bars 

16 planks of graham crackers, crushed*  

1 can Eagle Brand milk 

2 cups shredded coconut 

1 quart pecan pieces

*1 plank is one of the solid rectangles of graham crackers that if you broke it on the scored lines  equals 4 individual crackers.  The total amount used usually equals around 2 plastic wrapped packages from a box of graham crackers 

Mix all ingredients in a bowl.  Then pour into a greased 9 x 13 pan and press flat.  Place in the refrigerator and allow to set up for approximately 1 hour.  Slice into 1 x 1 inch squares.  

Alternatively, before pressing this mixture into a pan, you can form it into small 1 inch balls, then roll in powdered sugar, crushed pecans, or coconut, and refrigerate.  If you're feeling really ambitious, form the 1 inch balls of this mixture then dip in candy coating such as CandiQuick. 

Crock Pot Bread Pudding with Kahlua Sauce

Bread pudding is such a rich, decadent, and sumptuous treat that it's hard to believe the ingredients are so simple.  I consider bread pudding to be a comfort food.  The sight of the chunks of browned bread along with the scents of vanilla and cinnamon make me think of warm kitchens, good food, and good times. 

I've seen this casserole called crock pot French toast.  Oh heck no!  We southern girls know that this is bread pudding!

Mix this up and put it on to cook before heading to work for a yummy dessert.  Or, if you want to something take for a crowd-pleasing pot luck dinner, put it on to cook at night, turn the crock on low, and in the morning you'll have bread pudding ready to serve.  The Kahlua sauce keeps well in the refrigerator and reheats easily.  Make extra sauce if you like it served over ice cream. 

Bread Pudding

1/2 loaf bread with pieces torn into chunks (the more stale it is, the better)

6 eggs

2 cups milk 

2 teaspoons cinnamon 

1 teaspoon vanilla 

2 tablespoons brown sugar (or 1 tablespoon white sugar and 1 tablespoon maple syrup)

1/2 cup pecan pieces (or raisins, if you prefer)

In large bowl mix eggs, milk, cinnamon, vanilla, and sugar.  Fold in bread.  Allow to sit or rest for 15 minutes.  Pour half of mixture into greased crock pot.  Add half of pecans.  Pour remaining mixture into crock pot and top with remaining pecans.  Turn crock pot on low and allow to cook for 6 hours, minimum. Approximately 15-20 minutes before serving, remove the lid from the crock pot and turn crock on high.  This will "brown" the top of the bread pudding.  When ready to serve, scoop out and top with Kahlua sauce (recipe below).  

Kahlua Sauce 

2 cups sugar

1/2 cup milk 

1/2 stick of butter 

1/2 teaspoon vanilla

1/2 cup Kahlua

In medium saucepan combine sugar, milk, butter, and vanilla.  Heat over medium heat, stirring continuously, until mixture begins to steam and bubbles form.  Add Kahlua, stirring rapidly, and heat through again to near boiling point.  Remove from heat and continue to stir rapidly until no bubbles remain in sauce.  Serve over warm bread pudding.  

For an extra treat, top bread pudding with a dollop of ice cream, then top all with the Kahlua sauce. It is divine!

Chocolate Dipped Marshmallows - Simple Gift

You know you've found a winning combination when your teenage son says, "Mom, these are awesome!"  These are so easy to make and the payoff is huge!  I first made these for a food and craft show that I was attending.  I made the larger chocolate dipped marshmallows to sell and we had tiny mini marshmallows dipped in chocolate for samplers.  Both were a hit!  

Make these, then either wrap them in individual plastic sacks over the top and secure with curly ribbon or do as we did and place Styrofoam in a container, arrange like a flower arrangement, then surround with plastic wrap and top with a bow.  These make a decadent, unique gift that is destined to be a favorite.  

Chocolate Dipped Marshmallows:   

• 1 package candy coating such as Candiquick or Chocolate Bark  
• OR 1 package milk chocolate morsels with 1 tablespoon solid shortening or coconut oil added
• 1 package marshmallows 
• toppings such as candy sprinkles, crushed peppermint/candy canes, colored sugar, crushed nuts, etc. 
• lollipop sticks (I bought Wilton, located in the cake decorating aisle at Walmart)
• microwave safe bowl 
• styrofoam covered with plastic wrap (a must!)

Melt candy coating or morsels and oil in microwave at 30 second intervals, stirring between times.  Place marshmallows on lollipop sticks, then swirl in coating.  Allow to cool for a moment or two, then dunk in toppings.  Stick these in Styrofoam covered with plastic wrap.  This is a must so that these dry right side up.  If you place them coating side down to dry, they do not come out very pretty.  Allow to cool.  Then either secure in individual 2 x 3 inch plastic sacks secured with ribbon or place floral foam into a container and arrange as you would a flower arrangement.  

You can also use white chocolate/almond bark coating or use colored candy melts found in the candy making section of craft stores to make different colored marshmallow coatings.  

My mother and I spent a Saturday making these and arranging them, then delivering them to relatives.  All of them loved the uniqueness and were even more pleasantly surprised that they were so yummy!  The hardest part is not eating all of them yourself! 

Cinnamon Pecan Biscotti

My morning cup of coffee is one of my simple pleasures in life.  I'm not a big breakfast eater, so I tend to like something on the lighter side.  Biscotti (also known as Prato bread or twice-baked biscuits) is made to be dunked in coffee or tea, and is a delicious side to my morning cuppa joe.  

Biscotti is a bit labor intensive, but the rewards are worth it, and it makes a great gift if you're inclined to share it.  The entire process takes about 1-1/2 to 2 hours from start to finish, but the prepared biscotti will store in an air-tight container for at least a month (if it lasts that long!).  

I've been making this specific recipe for years.  It is a delicious combination of pecans, cinnamon, and other spices.  We have an abundance of pecan trees, so there are always plenty of pecans for me to make this.  If you do not have enough pecans for this recipe, it is fine to just use what you have or omit them entirely; however, you may need to add more flour to make up for the loss of volume if you choose to not add nuts. 

We like it as it is, but you can also jazz it up by dipping half of the prepared biscotti into melted white or dark chocolate, and then allowing it to cool.  My family is not fond of this method, but it makes for a beautiful and delicious treat if you choose to try it! 

Cinnamon Pecan Biscotti 

1/2 cup (one stick) butter, room temperature 

1 cup sugar

2 eggs, beaten

1-1/2 teaspoons vanilla OR 3/4 teaspoon vanilla along with 3/4 teaspoon anise extract (traditional)

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda 

1 tablespoon ground cinnamon

1-1/2 cups chopped nuts (pecans, walnuts, almonds, pistachios or whatever you have) 

Cook at 375 for 25-30 minutes.

Cream together the butter, sugar, and eggs.  Add vanilla to mixture and blend.  In a separate bowl mix dry ingredients well.  Add to the butter/eggs/sugar mixture a little at a time, stopping periodically to stir dough away from sides and detach it from the mixing blade.  Once finished, the dough should resemble a heavy, sticky cookie dough.  

Cover the dough and allow to rest while gathering supplies for the rest of the recipe and allowing the stove to preheat.  Or, if you wish to finish this recipe later in the day or the next day, stop at this point and refrigerate the dough.  Once you begin cooking, you're in it until the end!

When ready, divide the dough in half.  Turn it out onto a floured surface and roll it into a log, like you were rolling snakes from Play-Doh in school.  

When the logs are ready, place them on a cookie sheet several inches apart and flatten slightly.  

(Don't worry you  OCD folks, I did fix that thumbprint in the log above.)  :-)

Bake at 375 degrees for about 25-30 minutes.  Begin checking the logs at the 15 minute mark, as temperatures can vary for ovens, and your oven may cook faster than my oven.  Loaves are done when the middles are touched lightly and spring back. Do not allow to burn on the bottom.  Remove from the oven and allow to cool for approximately 5 minutes. Do not cool any longer, as once these cool significantly they will not be able to be sliced without breaking apart.

Slice into 1-2 inch slices on the diagonal.  I have found it is easiest to use a long, serrated bread knife and to use a pressing and rocking motion rather than a slicing/sliding motion.  This keeps the sides of the loaves from tearing loose.  Place slices on their sides on the cookie sheet.

Place back in the oven and set oven temperature to 200 degrees.  Allow to dry for 10 minutes.  Remove the slices from the oven, flip all of them over to the opposite side, place back in the oven, and allow them to dry for another 10 minutes.  Remember:  The point of placing them back in the oven is to speed the drying process, not to toast them, thus the low oven temperature.  

Remove biscotti from the oven and allow to cool and dry completely.  Store in tins or covered containers and enjoy dunked in your favorite coffee, tea, or hot chocolate... and it's not bad dunked in milk, either!

This is like cookies and milk for grownups!