Some of you may have noticed that I temporarily stepped away from Luckywhisk.

I have been on a journey...

a quest...

searching high and low to find...the world's best macaroni and cheese...

...and I will stop at nothing to find it...

Not really. I stopped writing for a bit to learn a new job and because well...2020. But now I'm back! And my kitchen is hopping. I've been trying a lot of new recipes lately that I can't wait to review for you.

Every time I think I have found THE best macaroni and cheese recipe, I end up trying another one that is as good or better. I am not sure if there even IS a world's greatest mac and cheese. It's like the Holy Grail or the Fountain of Youth- does it even exist? Is the finest version of our favorite comfort food a myth, never to be discovered? I have vowed to never give up the search. I am the Ponce de Leon of macaroni and cheese. 

Recently, I made a mac by the thechunkychef that truly rivals the great ones. What I love about it is that it didn't come out dry- it's creamy and extra cheesy. I made the version that calls for two cheeses, but the site shares a FIVE-CHEESE variation that you can try.  

I gathered together: 1 lb. dried elbow pasta, 1/2 c. unsalted butter, 1/2 c. flour, 1 1/2 c. whole milk, 2 1/2 c. half and half, 4 c. grated medium sharp cheddar cheese (divided), 2 c. grated Gruyere cheese, 1/2 Tbsp. salt, 1/2 tsp. pepper, 1/4 tsp. paprika. 

Your first born will grow up, move out of the house and have a child of his own by the time you finish grating the cheese, but it's so worth it. I broke out my trusty plastic grater- purchased at a dollar store in Alabama twenty years ago while in college. Luckily, it won't decompose for another 1,000 years which means I can pass it down for generations to come.  Special thanks to Dollar Tree for this treasured family heirloom. 

Once you start to feel your old "tennis elbow" injury coming back from so much grating, it's time to cook the elbow pasta. I drizzled a little olive oil over it to keep it from sticking. 

I'll admit that at this point I got a little too excited and danced a little too much while whisking the milk and cheese. Pro tip- more stirring, less dancing. I blame today's song- youtu.be/_83KqwEEGw4 First I melted the butter over medium heat and combined it with the flour. I added the milk and half and half and whisked like no one's business, until it had a thick consistency.  

I removed it from the heat and added the spices and 1 1/2 c. of the cheeses. I stirred in another 1 1/2 of the cheese until it was nice and smooth.  

I mixed it all up with the pasta and poured  half of it into a 9 x 13" baking dish. I topped it with 1 1/2 c. of the grated cheese, the remaining pasta, and the remaining cheese. I forgot to add the paprika early on (dancing), panicked about that for about a minute, then decided to just sprinkle a bit on top of the grated cheese. 

I baked it for 15 min. 

**Reminder, you don't have to share any of this with anyone. You made it. It's yours. Tell them to make their own. Happy New Year, from Luckywhisk.

Check out thechunkychef for this recipe and more. I'm looking forward to trying her 30-min Easy Chicken Marsala. 

I want to start by saying, my family decided that Cast Iron S'mores Crumble was on their "Top 3 Best Desserts of All Time" list. It also made their "If I Had to Eat Only One Food for the Rest of My Life" list AND their "Death Row Last Request" list which is always pretty special. The recipe is from Southern Cast Iron- a magazine that has a beautiful, unique and thoughtful website.

There's just something about a cast iron skillet that I love. It think it's because it gives me that Laura-Ingalls-Wilder-all-I-have-is-this-one-pan-in-my-log-cabin-that-I-built-with-my-own-bare-hands kind of feeling. The pan, combined with s'mores, also gives me that cozy "we're camping" feeling.

I mean...who doesn't love to camp? It's fun, right? A chance to be outside...

enjoying nature....

...and all that it has to offer...

That looks fun....

Telling scary campfire stories...

Ok, maybe we need to be glad we're inside for this recipe. 

I gathered together 3/4 c. butter (softened), 1 c. firmly packed light brown sugar, 1 c. old-fashioned oats, 3/4 c. flour, 3/4 c. graham cracker crumbs, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. cinnamon, 2 c. marshmallows (halved), 2 4-oz. chocolate bars (coarsely chopped), & chocolate for garnish. 

I sprayed my large skillet with cooking spray, preheated the oven to 350 degrees and told Alexa to crank some Burning Love. 

​I took the butter out of the fridge so it could soften a bit. I have to have everything chopped before I get started or all hell breaks loose. 

I cut the marshmallows in half. I ended up needing more than 2 cups in order to fill the pan better. 

I chopped the chocolate but reserved a bit for drizzling on top later. 

It's at this point that you will feel like you have done enough and you can't go on with this s'mores dessert. 

Take a little sip of your Diet Coke and watch this clip from The Great Outdoors with John Candy. It will perk you right up and it just might save your life one day! ​

I beat (I beated? I bit?) the butter and sugar in my shiny new Kitchen Aid mixer for 3-4 minutes on medium speed until it looked like the wet summer sand that has a tendency to get into places that you least expected. Like the bottom of your beach bag. What did you think I was going to say!? Moving on...

I stirred together the oats, flour, graham cracker crumbs, baking powder, salt & cinnamon in a medium bowl. I then slowly added it to the sugar/butter mixture in the mixer on medium until it was blended. 

I pressed two-thirds of the mixture into the bottom of the skillet, just enough to fill the bottom of it.

I topped the crust with the marshmallows, chocolate and the rest of the crumble mixture. 

I let it bake for 24 minutes, even though the recipe recommends baking it for 20-24 minutes. I drizzled some melted chocolate over the top. They mean it when they say, "Let it cool for 10-15 minutes." I couldn't wait and now I'm permanently minus a few taste buds unfortunately.

I put it over a a scoop of ice cream. Pure heaven. What a great Summer/Fall dessert.  

Be sure to visit Southern Cast Iron's website- it will leave you inspired. It has a section called, "Cast Iron Stories," which is definitely worth a look. (I love a good story!) Also, check out "Our Best Recipes Using Iced Tea." Sweet Tea Fried Chicken anyone?

In the comments, let me know how it went when you tried this dessert..or if you happen to know the 2nd verse to Home on the Range. I would really like to know. Happy Cooking! See you on the trail...the one with the Blue Shadows. 

There are two special people in my life who have made desserts for family events for as long as I can remember- my sister and my husband. Even though they have never been competitive about it, we have been silently judging them for years and keeping track of the winners in our heads. I felt like it was time to publicly pit them against each other in a competition- "Trifle Wars 2020."

What's at stake- the contestants will be competing for a 10-day Hawaiian beach stay at a 5-star resort (airfare included), a shopping spree at Target (where else) and $5,000 in cash. Not really. We're talking about trifles here, people. The prizes are bragging rights for a year and.....

....a golden whisk! It's Luckywhisk's version of the Stanley Cup. Isn't it beautiful? Let's meet the contestants...but first a song. Get excited ya'll. It's about to go down. 

Shelly, a hotel executive...enjoys walking her three dogs and buying them specialty treats and hand-knit sweaters from Etsy.  

Contestant # 2: Jay, a medical professional...enjoys watching football and...watching football. He occasionally cries tears of joy when the Washington Huskies win a big game. Go Dawgs! 

Shelly chose to make "Cookie Dough Trifle" by Delish. I asked her to send me pics of her process but she said that she "forgot" and sent me the following pics after I complained: 

The Cookie Dough Trifle repeats 4 layers- cookie dough, whipped cream, crumbled cookies and chocolate pudding. It uses 10 ingredients-

for the cookie dough: butter, brown sugar, vanilla, graham crackers, salt, milk, mini chocolate chips
for the whipped cream layer: mini chocolate chips, whipped cream, 8-9 chocolate chip cookies 
for the chocolate pudding: instant chocolate pudding mix, milk 

The homemade cookie dough doesn't use eggs or flour so it's safe to eat. 

Onto Trifle # 2: 

Jay chose to make a Key Lime Trifle (Betty Crocker). 

The Key Lime Trifle uses 8 ingredients and repeats four layers- a lime-cream mixture, ground granola bars, chopped white chocolate and angel food cake pieces. The layers are then topped with a whipped cream and grated lime mixture.  

The recipe recommends that you make angel food cake first using the Betty Crocker mix, however, Jay just bought a cake to save time. He also substituted white chocolate morsels for "good quality, coarsely chopped white chocolate." Risky. 

It was at this stage of the process that Jay almost won immediately. The smell of the lime being grated was incredible and permeated the entire kitchen. 

​Judging

Despite the fact that both contestants were somewhat unwilling participants, I did not hold it against them in the final scoring. 

Cookie Dough Trifle: The Cookie Dough Trifle was beautiful in appearance. It had a great texture. The cookie dough bits tasted like actual cookie dough. It was slightly on the dense side, and rich, but not overly rich. If you are fan of anything cookie dough, you will absolutely love this trifle. 

Key Lime Trifle: The Key Lime Trifle had more of a plain appearance. Some added lime slices at the top would have helped in this department. The trifle was light and had a good texture. I loved how strongly the flavor of the lime came through in this dessert. The angel food cake layer makes it a great choice for summer. I think it might taste better with the coarsely chopped white chocolate as opposed to the chips, but they weren't a bad substitute. It was slightly dry, but nothing a scoop of ice cream couldn't fix. 

Results....drum roll please

The winner is....first I would like to thank everyone who participated. You worked hard and your trifles were proof of that. Well done. If I could give the golden whisk to both of you, I would. But I can't. There can only be one winner of the coveted golden whisk. 

And that winner is... Shelly! The Cookie Dough Trifle came out on top. Congratulations! You're simply the best! Now that you have won Trifle Wars 2020, what are you going to do? 

Just so you know, Luckywhisk will not be paying for that, Shelly.
​

What kinds of trifles have you made? What do you recommend? 

If you're feeling like you just can't fully tackle the kitchen today...

and maybe you're in need of a hug....

I have found the recipe for you...because that's exactly what this dish feels like- a warm hug. Today I am reviewing Easy Lo Mein by damndelicious. I was curious about whether or not the dish could actually be made in 15 minutes. It turns out that it can. It's comforting, quick and easy. I added shrimp to it, and substituted the lo mein for pad thai noodles, but really, you could add or substitute a lot of ingredients with this recipe. Add this one to your weeknight rotation. 

I felt great after eating Easy Lo Mein because it's full of veggies, including snow peas, which I found out are actually quite beneficial! Read about them here. 

I gathered together one bag (8 oz.) of paid thai noodles (or use lo mein, whatever you can find), 1 Tbs. of olive oil, 2 cloves of garlic, minced, 2 cups cremini mushrooms, minced, 1 red bell pepper and 1 peeled carrot- both julienned, 1/2 cup snow peas, and 3 cups of baby spinach, and 1 bag deveined, peeled shrimp. For the sauce: 2 Tbs. reduced sodium soy sauce, or more if needed, 2 tsp. sugar, 1 tsp. sesame oil, 1/2 tsp. ground ginger, 1/2 tsp. Sriracha 

I started the water for the noodles first. I guess I should have wiped the stove after making Skillet Chicken Parmesan. They say the sign of a good cook is a messy stove. I don't know if that's an actual quote or not, I just made it up to make myself feel better about my messy stove.

If you're going to add shrimp to this like I did, now is the time to thaw it if needed (take it out of the bag, put it in a strainer and run cold water over it for approximately 10 minutes.) The shrimp I used was already peeled and deveined. 

It's time to dance! Today's challenge: See if you can do the twist while you make the sauce in a small bowl. 

Veggie prep: I julienned the bell pepper. I simply chopped the carrot. (Don't forget to wash and peel it first). If you're feeling ambitious, Martha is here to show you how to properly julienne your carrot. I would show you myself if I knew how. I buy my mushrooms pre-sliced but use what you have. 

I cooked up the pasta and drained it while thinking "Deep Thoughts" like Jack Handey. Do you remember those old Saturday Night Live clips? 

I heated up the oil in a large pan over medium heat and threw in the garlic and veggies, cooking them for 3-4 minutes while stirring. I then added the shrimp and let them cook with the veggies for 3-5 minutes (or until done). This is another opportunity to dance while you stir and sip on your favorite beverage. Check out this white sangria recipe. You can use whatever fruit you have on hand for it. Perfect for summer. 

I then added the snow peas and spinach and stirred for about 2-3 minutes while I waited for the spinach to wilt. Look at the colors in this dish. They make my soul sing. 

I threw in the noodles and poured the sauce from the bowl on top, stirring. It was then ready to serve. 

I can't tell you how much I enjoyed this dish. And I love that just about anything you have in your fridge can be added to it. 

Please visit damndelicious for a recipe card. Check out the site if you haven't before- the food photos are just beautiful.  

In the comments, tell me how you're doing. I'd love to hear from you! What do you think could be added to this dish? Happy Cooking! 

Today, I am taking you on a tour of Italy with today's dish. Pack your bags. 

Get excited... 

Wait a minute...I just looked up the history of chicken parmesan and as it turns out....chicken parm is NOT an Italian dish! Imagine my shock...

Chicken parmesan is an American dish possibly inspired by the Italian eggplant parmesan. In which case, we won't be going to Italy today. Unpack your bags. We're going to...my American kitchen. Don't worry, it's just as exciting. 

I chose to try this chicken parm recipe from Food because of its high reviews. It was really good- not overly rich. I could really taste the parmesan in the crispy crust. I am filing this recipe under Sunday dinners, however, because it seems a bit too time-consuming for a weeknight dinner. The popular chicken parm recipe by Melissa Clark, featured in NYT Cooking, is also a winner and definitely worth mentioning, but also requires time. I am currently on the hunt for easy, quick parm recipes that could work for weeknights. 

Ok, back to the chicken parm recipe by Food...

I gathered together: 4 boneless, skinless chicken breasts, salt & pepper, 1/2 c. flour, 1/2 c. Italian bread crumbs, 1/4 c. parmesan cheese, 1 egg, 1/2 c. milk, 1 Tbs. butter, 2 Tbs. olive oil, extra parmesan cheese for sprinkling on top, 4 oz. fresh mozzarella cheese, and a large jar of marinara sauce. Pick up some pasta to go with it. 

If you don't prepare everything in advance, cooking this dish will feel like you're doing battle with your kitchen...and losing. I'm trying to help you avoid being Jack vs. the Appliances when making this recipe. (Do you remember this scene from the 1983 movie, "Mr. Mom?") Set everything out, and do as much prep as possible before starting to cook. 

Two tools that came in handy were the meat thermometer and an oil splatter screen. As you're cooking the chicken, insert the thermometer into it to make sure the internal temperature of the chicken reaches 165 degrees for safe eating. ​

It's time for today's song! I need music to get me through the dredging process. 

I put the chicken between two pieces of saran wrap and pounded it out to 1/4-inch thickness. The key here is to really thin out the chicken. Two of the pieces were thicker than the others and they didn't taste as good as the thinner pieces after cooking. Also, with the thicker pieces, it's harder to cook the chicken through without burning the crust.

​The pieces will be large after you pound them out. You could technically use just two chicken breasts and cut them each in half after you flatten them to make 4 pieces. 

Is there a support group for people who don't know exactly when to start boiling the water for the pasta? Because I could be the president of that club. I went ahead and put the water on before I filled the dredging pans. 

For the pans- pan 1: flour, pan 2: egg & milk mixture, pan 3: breadcrumb & parmesan mixture. 

I coated the chicken with the contents of each pan, starting with the flour.  

I heated up the oil and butter over medium heat, in a large saucepan. Use the largest saucepan you own so you can fit as many pieces in as possible. Cook each side 2-3 minutes. Now is the time to grab that meat thermometer and oil splatter guard. 

Once the chicken was thoroughly cooked, I put the large jar of marinara sauce on top, heated it to a boil and let it simmer for 10 minutes. I then added the chicken, sprinkled it with parmesan and put the mozzarella slices on top. I covered it and let it simmer for about 8-10 minutes. Around this time is when I started screaming for help with the pasta, garlic bread and salad. 

For a recipe card, please visit Food...they have a nice summer grilling section that you should check out also. 

In the comments, tell me how you are doing! Do you have a favorite chicken parm recipe or cooking tip? Today's finds....*

It's now May 19th-- day #5,037 of isolation. I may or may not have had one too many scalloped potatoes during the quarantine. I might have snacked on one too many triple layer cookie bars. I just know that my sweatpants are feeling...a little snug. I never weigh myself, I just go by how my pants feel and what my pants are telling me is....it's time for some home workouts and veggie-packed dinners. 

What we hope our home workouts will look like:
 

What our home workouts actually look like: 

I don't know about you, but I do enjoy eating healthy- it definitely makes me feel better, but it still needs to taste amazing for me to want to eat it. That's why I chose to try this highly-rated garlic shrimp & veggies recipe from delish. ​It was really good and I wasn't hungry an hour after eating it. 

The other thing that I absolutely love about this recipe is that it's roasted on a sheet pan. It's just so easy and it doesn't require a lot of thought. 

Gather together: 1/4 c. extra virgin olive oil (plus more for drizzling), 3 cloves of garlic (grated)- I haven't been able to find a head of garlic, so jarred garlic it is, 1 tsp. red pepper flakes, 1/4 c. fresh parsley, salt and pepper, 1 lb. shrimp- peeled and deveined, 2 onions, peeled and cut into wedges, 1 head of broccoli, cut into florets. 

I put this recipe over rice and it was just perfect. So, get your rice going first. If you are out of rice, I think it would also taste great over pasta or with a side of garlic bread. I'm already starting to add calories to this dish, have you noticed? 

Next, ask someone you know to rinse, peel and devein the shrimp while you relax. Or...you could use this time to chop the broccoli- (does anyone remember this Saturday Night Live skit?) Don't forget to chop the parsley, too. Be sure to sing as you chop. 

Chop the onion in half and slice the halves into wedges. How many calories have we burned by chopping? I think I need a water break...need to sit down. 

You haven't been chopping for days, it only feels like it. Now the fun begins. Preheat the oven to 400 degrees. Add the oil, garlic, red pepper flakes, parsley and salt & pepper in a medium bowl and mix it. I don't like my food too spicy, so I didn't add that much red pepper- you may want to omit it altogether if you have a low spice tolerance. I'm not a huge parsley fan either, so I reduced that also. I like the color that it adds to the dish, so I didn't want to completely leave it out. 

Pour the shrimp into the bowl. Toss it and let it marinate in the oil mixture. 

Lay out your veggies onto the pan and drizzle with oil. Season with salt and pepper (gotta love recipes that ask you to use salt and pepper twice). Toss it around with a fork, but make sure it's spread evenly in a nice single layer. Roast it for 20 min. Now you have time to laugh at this quarantine workout by Laura Clery. 

I want to point out how good the veggies smelled while they were roasting. I love cozy cooking smells and you get that with this recipe.  

Pour the marinated shrimp over the veggies and continue to roast for 5-6 minutes. 

When the shrimp is a nice pink color, you know it's finished. Put a scoop or two on top of your bowl of rice. Try it with a little chili sauce. 

Alright all you "cool cats and kittens," good luck with your workouts and your cooking. Don't work too hard-we're all just doing our best now, after all. 

For a recipe card, please visit delish- one of our favorite sources for great-tasting recipes. 

In the comments, tell me how you're doing! What did you like about this recipe? Do you like sheet pan recipes? 

​Today's fun finds....*

This used to be my attitude about coleslaw. I can't believe I was ever this way. I think it may have come from too many years of eating watered-down mystery KFC slaw, not sure. Thankfully Grandma G.G. came into my life and fostered my newfound love of coleslaw with her tangy, mouth-watering, flavorful version that sticks.

Of course when Grandma G.G. told us the recipe, it was "a dash of this, a smidgen of that, a pinch of this, a dab of that" and you would just have to accept that. If you pried for specific measurements she would respond, "Just a dash! Just a pinch! Taste it until it's right!" with a wink. (We can't help but love our grandmas for this- it's part of their charm, their magic, right?) 

Taste it until it's right, like Grandma G.G. and Julia 

This really got me thinking, though. What exactly is a dash? a pinch? a smidgen? a dab? I thought, well, I'll look it up. Merriam-Webster says it means, "A small amount, a bit." 

That didn't really help. Yes, we know it's a small amount. But how small!?!?! The questions started to linger. I turned to the experts at Cooking Light...(youtube) 

Then, I saw these spoons, which also helped answer my burning measurement questions. I feel better now. 

So...I am bringing you this recipe today, having had to interpret Grandpa G.G.'s instructions the best I could. Here goes. First, a little song for Grandma G.G...

What you will need--(Grandma G.G.'s version): cabbage, a bit of mayo, a splash of of apple cider vinegar, a few dashes of sugar, a smidgen of celery seed, and salt & pepper to taste. 

What this translates to:  A bag of shredded cabbage (or half a head), 1/4 c. mayo, 1/4 c. apple cider vinegar, 3 Tbs. sugar, a smidgen of celery seed, salt & pepper to taste. 

Mix it all together in a bowl. Taste as you go- Grandma G.G. style. Add some more of each ingredient as needed. Use clean spoons each time you taste (safety first- it is covid season after all). 

Now it's time for a little drink with juuuuuusssst a dash of gin in honor of Grandma G.G. Just a dash, Grams. 

I think Grandma G.G. had it right- we're supposed to measure some recipes in pinches and heaps, spoonfuls and smidgens...it makes the finished dish that more interesting and surprising. If it ends up tasting better, we have the pleasure of pondering why- and really noticing the flavors. That's how we become better cooks. ​

Wishing you...

Bonus Gin Cocktail Recipe- Click-- "French 75."  Today's fun finds: *

In the comments, tell me about your grandma! What does she like to make? Happy cooking! 

G.G.'s Coleslaw 

Many of us have been at home for months now, and we've mastered the art of multitasking- homeschooling, housework, searching for paper products, cooking and attending endless Zoom meetings.....

Zoom meetings where we've had to endure quarantine hair and ALL of the endless Zoom backgrounds...

Let's celebrate all of our hard work and patience with delicious food. This grilled chicken marinade recipe from Modernhoney has got us covered. It's called, "The Best Chicken Marinade" which made me want to review it. Is it the best? Yes. And I wouldn't say that lightly. I did add a little twist to it, which I will tell you about in a moment. 

For the marinade you will need: 2 lbs. chicken breast tenders or thighs, 1/3 - 1/2 cup extra virgin olive oil, 3 Tbs. lemon juice, 3 Tbs. soy sauce, 2 Tbs. balsamic vinegar, 1/4 cup brown sugar, 1 Tbs. worcestershire sauce, 3 garlic cloves (minced) or 1/2 teaspoon garlic powder, 1 1/2 tsp. salt, 1 tsp. pepper, a few dashes of Johnny's seasoning salt, bbq sauce (for basting on the grill) & fresh parsley for garnish. 

If you're extra talented, you could try putting the marinade together during your Zoom meeting. No one will notice. Mix the ingredients in a bowl. Pierce the chicken all over with a fork. (I used about 4 thighs and 6 drumsticks). Pour the marinade over the chicken in a large Ziploc bag. It's supposed to marinate for at least 30 min. in the fridge, however, I let mine soak for a full 5 hours. 

Get your grill ready- preheat it to medium heat. You can brush some oil on the grill to prevent the chicken from sticking. Throw your chicken on the grill, and cook it for 5-6 minutes on each side. Time for a little dance- turn off Zoom first! 

Ok, here comes my secret ingredient which takes this recipe to the next level. During the last 2 minutes of cooking, baste the chicken with Sweet Baby Ray's Barbecue Sauce on both sides. When you remove the chicken from the grill, let it rest for 5 minutes. 

For a recipe card, please visit modernhoney- a great source for recipe ideas.  

Try this grilled chicken recipe with Scalloped Potatoes. 

Happy Grilling!  

​Do you have a favorite chicken marinade recipe that you would like to share in the comments? 

​Today's fun products...*

Triple Layer Cookie Bars- where chocolate meets peanut butter...only good can come from that combination. 

Do you remember the old 80s commercial where the guy is walking down the street eating a chocolate bar and runs into a woman eating from a jar of peanut butter? Who knew you could meet the love of your life while walking down the street eating from an open jar of peanut butter? 

You won't regret making this cookie bar recipe from Tracy Ybarra. It's rich, but not too rich. The peanut butter/chocolate layer compliments the coconut and buttery graham cracker crust perfectly.

I strongly advise that you don't make these cookie bars on an empty stomach because you have to smell them baking and you can't eat them immediately afterward. It has to set. This was a form of torture that I had not anticipated. You've been properly warned. 

For this recipe you will need: 1/2 c. of butter, 1 1/2 c. of graham cracker crumbs, 7 oz. flaked coconut, 14 oz. sweetened condensed milk (I could only find fat free but it turned out great anyway), 12 oz. semisweet chocolate chips (I used milk chocolate), 1/2 c. creamy peanut butter. 

Step 1: Preheat the oven to 350 degrees. Melt 1/2 c. of butter and pour it in the bottom of your 13 x 9 casserole dish. 

Next, layer the graham cracker crumbs on top. Ever so gently. Little sprinkles. It's all in the wrist. 

Layer the coconut and sweetened condensed milk on top of the graham cracker.  Reserve a bit of the coconut to sprinkle on the bars when they are finished. Bake it for 25 min. at 350 degrees. Now let's dance! 

Put your chocolate chips and peanut butter into a small saucepan over low heat. Grab a whisk and stir. I forgot to use a whisk and used a fork. (I forgot to use a whisk???) Be careful, because it melts VERY quickly and will start spitting if you walk away from it. Don't wear your favorite cashmere sweater while making this, ok? Just don't. It's at this point that you are going to start thinking about what a pain it's going to be to clean the pan. Delegate, delegate, delegate!

Pour the creamy mixture on top of the baked layers. I let it cool for about an hour or so, and then I wrapped them and put them into the fridge overnight.

In the morning, I took the pan out of the fridge and let it defrost for 30 minutes so it would be easier to cut into squares. I then kept the bars stored in the fridge afterward because I think they taste better cold. 

The cookie bars taste great with a cold soda. But since we are on the subject of chocolate and peanut butter, it's worth mentioning that they might taste even better with a shot of peanut butter whiskey.

For a Triple Layer Cookie Bars recipe card, please click here. 

The bars would be a great treat after eating Mom's Apple Meatloaf for dinner. 

A question for the comments: What is the easiest/safest way to melt butter? Today's fun finds...*

Spring is here! It's time to enjoy warmer weather....

alone in the hills...

the smell of the flowers....

cute Spring outfits...

....and Spring recipes! 

Before we start, we need to talk about that mountain of dirty dishes you have going. You know the one. This is your dirty dish intervention. No, it's not art. It's kitchen sink Jenga, and you are exactly two more dishes away from a total collapse. This is why you should make Spring Parmesan Pasta. It's cooked in one pan. The pasta doesn't have to be precooked. 

​The added veggies and lemon make this recipe from goodcook a nice Springtime dish, even though it does have some rich ingredients that could easily be substituted or left out to make it healthier. It wouldn't take away from the fresh taste and flavors of the dish. 

You will need 1Tbsp oil, 1 1/2 c. diced ham, 1 Tbs. minced garlic, 8 oz pasta (any kind you can find at this point), 1 c. shredded parmesan cheese, 1 c. milk or half & half, 1/2 c. butter, juice and zest of 1 lemon, 2 1/2 c. chicken broth, 1 c. peas, 1 c. asparagus, 2 Tbs. chopped parsley, and salt & pepper to taste. 

First, chop your asparagus into 1-inch pieces. I'm a big fan of asking other people do it. Use this time to dice your ham, also. You can use leftover ham, or just buy it pre-diced. 

In a large pan, heat the oil on medium-high heat. Add the ham and garlic and cook for 2-3 min. ​

(Once the ham and garlic is lightly brown, you're going to add the pasta, parmesan, milk, butter, juice and zest of lemon, and chicken broth. Don't be shy with the lemon- it doesn't overpower the dish. Let it cook for about 12 minutes over medium heat. Stir occasionally while you take a listen to today's song. If you are still singing it a week from now, it's not my fault. 

As much as I love the taste of entire sticks of butter in my food, I find it to be unnecessarily rich. I did use the 1/2 c. of butter this time, but next time, I will reduce it. I think you can start with 1/4 c. of butter and add more as needed. 

Next, add the peas and asparagus and cook for another 3-5 minutes. Add salt & pepper and parsley for garnish. 

Since we are on a Julie Andrews kick today, check out her new storytelling podcast for children. 

For a Spring Parmesan Pasta recipe card, please click here. 

Some Spring items that make us happy.... *