Chocolate and Coconut= Yummy!

Wednesday January 20th...
what a day!
I was driving to work and noticed when I opened the fridge that morning that we had 3 bell peppers that we needed to use up. SO, as I usually do on my morning commute, I try to figure out what we will have for dinner and how my afternoon will be spent when I get home. I decided I would boil up a chicken and we would use our bell peppers and other ingredients for Hawaiian Haystacks.

I came in the door at 1:30,
pulled a frozen whole chicken out of the freezer and got it boiling on the stove, got a batch of bread mixed and rising and was folding a batch of laundry when "Mr. Smith" called me to let me know that we were having dinner at his parents house that night and that we needed to bring dessert
(and he added, Coconut Cream pie would be nice).

SO, on top of the other projects I was doing, I furiously made and baked a crust, made filling for the pie, decided to make a batch of Fudge bars (for the kiddies) and tried to juggle baking everything in my oven. (we had to be out the door at 5:45 heading to dinner)

(Tracy called me when he was almost home and told me to grab my camera as there was a really cool fog setting in...
this is the photo I took)

It was a busy afternoon, nonetheless, but, it all turned out great, although, different than I had planned. It was topped off by a wonderful night and we enjoyed such a yummy Turkey Dinner feast and spending time with everyone in Tracy's family!
Lots of great memories!

SO, good news is we ended up with fresh baked bread and cooked chicken for chicken sandwiches and leftover Fudge bars for lunches and now we have cooked chicken and broth and all the fixings to make Hawaiian Haystacks for the weekend!
YAY...one less thing I have to worry about!
Thursday January 21st...
a wonderfully relaxing day!
Tracy and I went to Jade's Parent Teacher Conference early in the afternoon. It was fun to hear how Jade is doing and how well liked he is by his teachers!
We're proud of him!
We then came home and got the car loaded with ski gear and Tracy, Jade and Travis (Tracy's brother) headed to the slopes to go night skiing. Jade has been looking forward to this all week. I'm SO glad they got to go enjoy time together skiing and creating memories.
Ethan and I spent most of the evening cuddled on the bean bag, reading stories, talking, laughing, eating popcorn and fruit snacks and watching a movie. No projects got done just "one on one" time with my son. Evenings like this (where you have 3 hours with no interruptions and the kids decide how you spend your time) don't come along often enough.
I savored every moment!

Which brings us to the title of this post!

Chocolate...means Fudge Bars!
Coconut...means Coconut Cream Pie!

Here is how you create this yummyness!!

Fudge Bars

1 cup softened butter
1/2 cup sugar
1/8 tsp. salt
2 cups flour
1 (14-ounce can) sweetened condensed milk
1 cup semisweet chocolate chips
1/2 cup chopped walnuts or pecans
1 heaping tsp. vanilla

(For crust)
In a large mixing bowl beat butter on high for 30 seconds.
Add in sugar and salt and beat until combined and then add in flour.
Press two-thirds of crust mixture onto the bottom of ungreased 9x13 pan.

(For filling)
In medium saucepan combine sweetened condensed milk and chocolate chips.
Stir over low heat until chocolate melts and it becomes smooth.
Stir in nuts and vanilla and pour over the crust.
Dot with remaining 1/3 crust mixture.

Bake at 350 degrees for 35 minutes or until golden.
Cool completely and then cut into squares!

These are decadent and yummy and actually are great to make up if you don't have any eggs!

Coconut Cream Pie

2/3 cup sugar
1/3 cup corn starch
½ teaspoon salt
3 cups milk
2 eggs
1 teaspoon vanilla
1 cup coconut
(1 cup Cool Whip) (although I never add this)
1 baked pie shell (click here)

In a heavy saucepan mix sugar, salt and cornstarch.
Slowly add milk. Cook, stirring constantly for about 5 minutes until thick.
Beat eggs in a bowl and slowly pour hot mixture over them.
Return to stove and cook for about 2 more minutes.
Cool.
Add coconut, vanilla (and Cool Whip if you choose to add this).
Pour into pie shell.
Top with toasted coconut.
Chill several hours before serving

(to toast coconut, place about ½ cup coconut spread out on a cookie sheet and broil in the oven until lightly browned. You will need to stir it often so it doesn’t burn).

(Thanksgiving Day
wouldn't be the same without this yummy pie!)

Happiness is life served up with a scoop of acceptance,
a topping of tolerance and sprinkles of hope.
~Robert Brault