1 C. Butter 3 C Quick Cooking Oatmeal

2 C. Brown Sugar 1 ½ C semisweet Choc Chips

2 ½ C. Flour 1 Can Sweetened Condensed Milk

2 Eggs 2 Tbsp. Butter

4 tsp Vanilla ½ C. chopped Nuts

1 tsp. Baking Soda 1 C. shredded Coconut

Line a 15x10x1 inch pan with aluminum foil. Extend foil over edges of pan 1 inch. Spray foil with Pam. Heat oven to 350^o

Chocolate Mixture: Warm chocolate chips, milk and the 2 Tbsp butter in microwave until chips melt. (Check and stir every 30 seconds.)  Remove from microwave and stir in 2 tsp vanilla. Set aside.

1^st  layer.

Mix butter, sugar, eggs & 2 tsp vanilla, baking soda and 1 cup flour with mixer until well blended. Add rest of flour and oats, mix well by hand. Pat 2/3 of this into prepared pan, reserving 1/3 for 3rd layer.

2^nd layer 

Pour chocolate mixture on top.

To remaining 1/3 butter mixture add nuts and coconut. Sprinkle on top of the chocolate layer. Press down gently Bake at 350^o oven for about 25 minutes. Cool on wire rack. When cool lift out the bar mixture using the aluminum foil.  Slice and serve.

Grilled Whole chicken, MOJO CUBANO injected, rack-roasted, beer steamed.

smoked Turkey recipe!  

Grilled Cranberry-Apricot stuffed Butterfly Pork Chops

PECAN PUMPKIN BUTTER NO CRUST CHEESECAKE

3 8oz packages cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 tablespoon bourbon whiskey (optional)
pinch salt
4 Large eggs
1 Jar Pecan Pumpkin butter about 13.5oz
1/4 cup sour cream
1 tablespoon cornstarch
pecans, ground fine, for garnish, (optional)

Cream together, cream cheese, granulated sugar, brown sugar, vanilla,
bourbon and salt. Beat in eggs one at a time. Blend in sour cream and corn
starch. Blend in Pecan Pumpkin butter.

Grease 8x3 spring pan. Pour mixture into pan and bake at 350 degrees for 30
minutes. Shut off heat and allow to remain in oven for one hour. DO NOT OPEN
DOOR DURING THIS TIME. Cool in pan. Refrigerate after cooling. Garnish with
chopped pecans.