Confessional Coconut Cookie Bars

Confession . . .  the kids and I are bumping it up a couple of octaves in the cookery today. An ingredient in the cookie bars we’re going to deliver to some hungry teenagers this evening:  one full dose of vocals from Freddie Mercury. How’s that for a secret element in the mixture?


Coconut Cookie Bars


1 stick unsalted butter

1 ½ cups crushed graham crackers

1 can (14-ounce) lowfat sweetened condensed milk

1 ½  cups semi-sweet chocolate chips

1 ½ cups butterscotch chips

1 (3 ½ -ounce) can flaked coconut (1 1/3 cups)

Music on the docking station (any mix will do)


Turn up the volume. (Somebody moved my Johhny Cash.  Today we’re listening to Freddie Mercury.) Preheat oven to 350 degrees. In 13×9-inch baking pan, melt butter in oven.  Remove pan from oven and sprinkle crumbs over butter; pour lowfat (or go for the hard stuff) sweetened condensed milk evenly over crumbs.  Layer with chips then top with coconut. Press down firmly.  Bake 25 to 30 minutes or until slightly golden.  Cool before cutting.


Bake, taste, listen.







Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or