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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, April 29, 2010

macadamia coconut COOKIE BARS (from RACHAEL RAY 30-MINUTE MEALS Get Togethers)

These are great as the finish to a backyard barbecue.  For a main dish try serving the HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK-AND-WHITE RICE BALLS (in the Entrees: Chicken section). You could also serve the LAVA FLOWS (Pina Coladas with Rivers of Strawberry) from the beverages section of this blog.

1 package dry sugar cookie mix, mixed to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
Softened butter, for pan

Preheat oven to 375°F.

To cookie mix prepared to package directions, add nuts, coconut, and white chocolate chips. Butter a 9x 12 baking pan and spread cookie dough evenly in a thin layer across the baking dish. Bake bars 20 to 22 minutes, or until light golden brown. Remove from oven, cut into squares, and serve.

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