These are one of my all time favorite cookies – crunchy graham crackers, chocolate, coconut and rich sweet sweetened condensed milk! I used non fat sweetened condenses milk, a lot less butter to make it a little healthier.
1 1/2 c graham cracker crumbs
2 TBSP butter, melted
1 TBSP water
1/2 c chocolate chips
1/4 c white chocolate chips
2/3 c sweetened coconut, shredded
1/4 c chopped pecans, toasted
1/2 can (7 oz) fat-free sweetened condensed milk
Preheat oven to 350.
Line a 9×9 pan with parchment and spray with cooking spray.
Put crumbs, butter and water in a small bowl, combine. Press into pan. Top with chips, coconut, nuts and milk.
Bake 25 minutes until brown. Cool and remove from pan.
I usually keep my roast chicken simple – lots of salt and a little pepper. This one is a little more complex, but not – the result – ultra moist and herby!!
2 cloves garlic, minced
1/4 c herbs de Provence
1/4 c olive oil
1 TBSP salt
1/2 tsp pepper
1 whole chicken
Preheat oven to 475.
Mix all ingredients except chicken in a bowl. Rub all over chicken.
Roast chicken for an hour, turning a couple times to evenly brown. If it browns too fast, reduce heat to 350. Roast for 90 minutes and start checking temp. Remove when it reaches 165. Let rest 10 minutes and carve
Serves 6 – 8.
I love hummus, I eat it at least once a week. This week it was roasted garlic hummus – the garlic turns magically sweet when it is roasted. I roast a few extra cloves so I have some on hand to spread on bread or add to dip.
2 heads of garlic
2 can chickpeas, rinsed
1/4 c olive oil
2 TBSP sesame seeds, toasted
1/2 – 1 c water
Juice of 1 lemon
1/4 tsp salt
Preheat oven to 375.
Slice the top off the garlic, place on aluminum foil, drizzle with olive oil and wrap tightly. Roast for 1 hour.
Remove garlic cloves and toss in blender with remaining ingredients, and 1/2 c water. Purée, add more water 1 TBSP at a time until smooth.
Top with a little cayenne pepper and serve.