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Simple Pie

Simple PieYou won’t believe how easy-to-make this delightful pie is!

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix (Bisquick)
4 eggs
1/4 cup butter
2 teaspoons vanilla extract
1-1/2 cups flaked coconut

1. In an electric blender, combine all the ingredients except the coconut. Blend on low setting for 3 minutes. Stir in the coconut; pour into a greased 9-inch pie pan; let stand 5 minutes.

2. Bake at 350 degrees F. for 40 minutes; Allow to cool at room temperature until set. Makes 6 to 8 servings. Store leftovers in the refrigerator.

Emily

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Oatmeal Cookie Bars

Oatmeal Cookie BarsThese wonderfully rich tasting oatmeal cookie bars are sure to disappear in a flash!

BASE:
1 cup quick-cooking oatmeal
1/4 cup boiling water
1/2 cup butter
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs

TOPPING:
1/3 cup butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 cup shredded coconut
1 cup chopped pecans

1. In a large bowl, combine the oatmeal, water and butter; let sit until butter is melted.

2. In a separate bowl, combine the flour, baking soda, cinnamon and nutmeg; set aside.

3. Add the sugar, brown sugar and eggs to the oatmeal mixture; blend well. Add the flour mixture a little at a time mixing well after each addition.

4. Spread mixture into bottom of a well greased 9×13-inch baking pan. Bake at 350 degrees F. for 45 minutes.

5. In a small heavy saucepan over medium heat, melt the butter; stir in the brown sugar and milk until blended. Remove from the heat and add the coconut and pecans. Spread over top of cooked base. Allow to cool before cutting. Makes 24 bars.

Emily

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Emily's Favorite Recipes:

Toffee Bars

Toffee BarsThis incredibly easy-to-make dessert treat is perfect for any occasion. These toffee bars travel very well, making them great for picnics, family gatherings, and reunions, to name a few!

BASE:
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup (1 stick) cold butter, cubed

TOPPING:
1 egg
1 cup packed brown sugar
1-1/2 teaspoons vanilla extract
1 teaspoon baking powder
1 cup flaked coconut
1/2 cup chopped walnuts or pecans

1. In a large bowl, combine the flour and brown sugar; cut in the butter until mixture is crumbly. Press into an ungreased 13 inch x 9 inch baking pan. Bake at 350 degrees F. for 8 to 10 minutes or until golden brown; cool slightly.

2. In a small bowl, beat the egg, brown sugar, vanilla extract and baking powder until well blended. Stir in the coconut and chopped nuts; spread over the crust. Bake for 12 to 15 minutes or until golden brown. Cool in pan on a wire rack; cut into bars. Makes 24 bars.

Emily

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Emily's Favorite Recipes:

Coconut Crisp Cookies

Coconut Crisp CookiesLight, crisp and delicious! The cookie lovers in your family will gobble these up in a hurry!

1-1/2 cups all-purpose flour
1-1/4 cups old-fashioned oats
3/4 cup flaked coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg

In a medium mixing bowl, combine the flour, oats, coconut, baking powder, baking soda and salt. In a large mixer bowl, combine the butter, granulated sugar and brown sugar. Beat at high speed of mixer until light and fluffy, scraping the bowl occasionally.

Add the egg and beat until blended. Add the flour mixture and mix well. Shape into small balls. Place the balls 2-inches apart on an ungreased cookie sheet; flatten with a fork.

Bake at 375 degrees F for 8 to 10 minutes or until light brown. Cool on cookie sheet 2 minutes; transfer to a wire rack to cool completely. Makes 5 dozen cookies.

Emily

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Emily's Favorite Recipes:

Cookie Monster Cookies

Cookie Monster CookiesBake up a batch of these delicious crisp cookies for the Cookie Monsters in your family. Watch how quickly they “gobble” them up!

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups quick-cooking oats
2 cups crisp rice cereal
1 cup flaked coconut
1 cup semi-sweet chocolate chips
1 cup chopped walnuts or pecans

1. In a large bowl, cream together the butter or margarine, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.

2. In a small bowl, combine flour, baking powder and baking soda; gradually add to the creamed mixture and mix well. Stir in the oats, cereal, coconut, chocolate chips and walnuts. Blend well.

3. Drop by heaping tablespoonfuls (3 inches apart), onto lightly greased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Transfer to cooling racks. Makes 4 dozen.

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Not Just “Banana” Bread

Not Just "Banana" BreadA “dressed up” banana bread that is sure to become a favorite in your house. Good with coffee at breakfast or for snacking anytime!

1/3 cup canola oil
3 large eggs
1 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cups mashed ripe bananas
2-1/2 cups all-purpose baking mix (Bisquick)
1/2 cup chopped nuts (walnuts or pecans)
1/2 cup semi-sweet chocolate chips
1/2 cup shredded coconut

In a large mixing bowl, combine oil, eggs, sugar, vanilla extract and bananas; beat together until smooth. Add baking mix and beat until well blended. Stir in nuts, chocolate chips and coconut; blend well.

Pour into a greased 9x5x3 inch loaf pan. Bake at 350 degrees F, for 55 to 60 minutes or until a toothpick inserted into center of loaf comes out clean.

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Fruit & More Salad

Fruit & More SaladThis “taste sensation” salad will have your family coming back for seconds!

1- (20 oz.) can crushed pineapple, undrained
1 cup mandarin oranges, drained
1 cup mini-marshmallows
1/2 cup chopped pecans
1 cup shredded coconut
1 (3.4 oz.) box green pistachio pudding mix, dry
1-(8 oz.) container Cool Whip

1. In a large bowl, combine undrained pineapple, mandarin oranges, mini-marshmallows, pecans and coconut until well blended.

2. Sprinkle dry pistachio pudding mix over the fruit mixture and stir to blend well. Fold in the Cool Whip.

3. Pour into a 2 quart serving dish. Cover and chill in the refrigerator until ready to serve. Serves 6.

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