7 Layer Bars

One of my favorite cookies that I rarely make except for the holidays.

I don’t know why I don’t make them more often as they are so good. Might be because they are so rich and I eat too many.

Adapted from the cookbook Southern Living, Our Best Recipes, to suit my tastes.

I sub chocolate graham crackers and white chips for regular graham crackers and butterscotch chips. I also sub fat free condenced milk.

7 Layer Bars

1/2 stick butter , melted
1 cup chocolate graham cracker crumbs
7 ounces flaked coconut
6 ounces chocolate chips
6 ounces white chocolate chips
1 can sweetened condenced milk, I use fat free
1 cup chopped pecans

Just layer the ingredients in order given in a 9×12 baking pan.
Bake at 325 for 30 minutes. Allow to cool in pan and then cut in bars.

Happy New Year

I know it is a little late in coming. My wishes to all readers have been delayed for computer and personal problems.

The computer problems are things I have to live with..The personal things involved in a civil suit.

Just before Christmas someone encroached upon our land and cut down $8000.00 worth of trees.

I have been livid and running back and forth to the County Court House. The thing is that the trees are only the surface problem in the matter and the rest is too hard to even try and blog about. This guy is a crook!

Needless to say I have not had a mind to do much cooking, and what I have cooked has been old standby comfort type meals in which not much of a recipe is involved.

I feel I owe this blog at least a swipe at a recipe so here it goes..

Butterscotch Cookies

2 1/2 butterscotch chips
1 cup butter or margarine — softened
1 cup packed brown sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped pecan

Heat oven to 350º.
Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs until light and fluffy. Stir in flour, baking soda and salt. Stir in 2 1/2 cups butterscotch chips and pecans.

Drop dough by level 1/4 cupfuls about 2 inches apart onto a lightly greased cookie sheet. Bake 12 to 14 minutes or until set. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.