Friday, December 16, 2011

Holiday Cookies

I've made these enough times now that I know they are fool-proof.  For all you fools out there.  These cookies are the perfect texture and taste and they're easy to frost.  LOVE. I like to freeze one of the two discs of dough.  Bridget and I made cookies twice this month.  Double our pleasure. :)


2 1/2 c. all-purpose flour

3/4 c. superfine sugar

1/4 tsp. salt

16 T. unsalted butter, cut into sixteen 1/2-inch pieces and softened

2 tsp. vanilla extract

2 T. cream cheese, softened


1.  In a mixer with a paddle attachment, mix flour, sugar, and salt on low speed until combined.  With mixer running on low, add butter one piece at a time; continue to mix until mixture looks crumbly and slightly wet.  Add vanilla and cream cheese and mix on low until dough just begins to form large clumps.

2.  Remove bowl from mixer; knead dough by hand in bowl for two or three turns to form a large ball.  Turn dough onto counter top and divide in half, pat into two 4-inch discs, wrap each in plastic wrap and refrigerate until dough is firm but malleable, about 30 minutes.  (Don't skip the refrigeration!  Very important.)

3.  Heat oven to 375 degrees.  roll out one dough disc to an even 1/8 inch thickness.  Cut out with cookie cutters and place on a parchment paper-lined baking sheet.  Bake for about 10 minutes.  Cool and frost.

Wednesday, October 26, 2011

Sweet Potato Stew

I have to admit that when this was cooking I really had my doubts.  Who puts allspice and cloves in beef stew?  I was skeptical that my children would even eat it, so I gave everyone small portions in order to avoid having to throw out 5 full bowls of soup.  I cooked it a while back and froze it, then it spent the day today in the crock-pot, smelling up our house.  Then a Christmas Miracle!  They all loved it.  They asked for more!  They cleaned their bowls.  Amazing!  So now I must share it with you.

1 lb trimmed stew meat
1/2 cup yellow onion, thinly sliced
1 tsp minced garlic
2 cups reduced-sodium beef broth
1/4 tsp allspice
1/4 tsp ground cloves
1 Tbs Worcestershire sauce
1/8 tsp sea salt
1/8 tsp black pepper
2/3 cup sweet potato, peeled and diced
1/2 cup green string beans
1/4 cup carrots, peeled and thinly sliced
1/2 cup celery, thinly sliced

1.  Coat pan with cooking spray and place over medium heat.  Sear all sides of stew meat, then reduce heat to low.  Add beef broth, onions, Worcestershire sauce and all spices.  Stir gently to coat.  Cover pan and let simmer for 90 minutes.
2.  Thinly slice celery and carrots; cut beans into bite-size pieces; peel and cube sweet potato.
3.  Stir in all veggies, then cover and let cook on medium-low (simmer) for an additional 40 minutes.
4.  If desired, thicken stew by adding a tablespoon of whole-wheat flour with a small amount of water.

Sorry I don't have a picture.

Thursday, October 13, 2011

Ultimate Chocolate Chip Cookies

Remember several years ago when every person you knew claimed to have THEE recipe for Neiman Marcus cookies.  Someone was super sneaky and got it through some black ops something.  Every time I see a recipe for the Neiman Marcus cookies it's different from the last one I saw.  These are supposedly Neiman Marcus cookies, but since I added black and white chocolate chips and walnuts, I decided to call them Ultimate Chocolate Chip Cookies.  They're my new favorite breakfast food and dessert!

1 c. unsalted butter, softened

1 c. sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

2 1/2 c. oats, blended into a powder

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 pkg. white chocolate chips

1/2 pkg. milk chocolate chips

1 c. chopped walnuts

Combine all dry ingredients (flour, oats, baking soda, baking powder, salt) and set aside.  In a mixing bowl, combine butter, sugars, eggs, and vanilla.  Slowly add dry ingredients to the mixing bowl.  Mix in chocolate chips and nuts with dough hooks (if you're using a free standing mixer).  Bake for 10 minutes in a 375 degree oven. 

Sunday, September 18, 2011

Butter Beer!!!

 Last September our family went to Universal Studios Orlando and spent most of our time at the Wizarding World of Harry Potter.  It was awesome!!  We loved the butter beer and have been searching for a recipe that somewhat matched it ever since that magical day.

Matt's not into butterscotch so he opted for the Pumpkin Juice.
 Eliza found this recipe online and we all agreed that it tasted just like the theme park, although the color isn't as dark, but oh well.  It's really delicious and really rich-just like the park.

* Cream Soda
* Butterscotch sundae topping syrup
*  Reddi whip canned whip topping
Step 1: Measure 1 1/2 teaspoons Butterscotch topping syrup into each of the glasses or mugs (chilled mugs or glasses works great!).
Step 2:  Add 1/4 cup cream soda into each glass and stir with a spoon until butterscotch topping is completely mixed in with the soda.  Set aside.
Step 3: For the Foam:  combine 1/2 cup reddi whip topping, 1 1/2 teaspoons of butterscotch syrup and 1/2 tablespoon cream soda in a small bowl.  Stir until well combined.
Step 4:  To Finish:  Pour more cream soda into each glass, leaving about 1 1/2 inches at the top.  Spoon foam mixture slowly into the center of the glass until it reaches the sides of the glass.

You can enjoy this now, or let it stand for 1-2 minutes to get the full effect.  The foam continues to "grow" for a few minutes.

Home made Butter Beer!

Chicken Pot Pie

I can finally make my favorite kind of food now that it's cooling off around here.  This is from America's Test Kitchen Family Cookbook with a few adjustments.  I LOVE this.  I like to make two pie crusts (I think you should use your favorite pie crust because I don't feel like typing that recipe too) and freeze one to use on another chicken pot pie on another day.  I also use Costco's rotisserie chicken.  Two shortcuts!

4 T. unsalted butter

3 carrots, peeled and diced

2 ribs celery, diced

1 onion, minced


2 garlic cloves, minced

2 tsp. fresh thyme (we had it in our garden - awesome)

1/2 c. all-purpose flour

3 c. chicken broth

1/3 c. heavy cream

2 bay leaves


3 lbs. cooked chicken (Costco rotisserie is exactly perfect for this)

1 c. frozen peas (I forget this EVERY TIME)


Heat oven to 425 degrees.  Melt butter in a large dutch oven (I used a heavy bottomed, large saucepan) over medium heat.  Add carrots, celery, and onion, and 1/4 tsp. salt and cook until softened.

Stir in the garlic and thyme until fragrant (about 15 seconds).  Stir in the flour.  Slowly stir in the broth, cream, and bay leaves.  Simmer until the mixture thickens, about 10 minutes.  *This is when I get the pie crust out and roll it into a large rectangle.

Season the sauce with salt and pepper to taste.  Stir in the chicken and continue to simmer for a few more minutes.  Discard the bay leaves and add the peas to the sauce.  Pour the mixture into a 9 x 13-inch baking dish. Carefully place the rolled out pie crust on top of the hot mixture and pinch it to the edges of the baking dish.  Bake for 20 minutes or until the top is golden and bubbly.  (I like to serve this in shallow bowls because it's pretty saucy.  Like me.)

Tuesday, September 6, 2011

Brattens Famous Clam Chowder

Since I have had to hunt this recipe down twice, I decided to put it where I can find it from now on :)


    • 1 cup onions, finely chopped
    • 1 cup celery, finely diced
    • 2 cups very finely diced potatoes ( peeled)
    • 2 (6 1/2 ounce) cans minced clams, and juice
    • 2 tablespoons red wine vinegar
    • 3/4 cup butter ( not margarine)
    • 3/4 cup flour
    • 1 quart half-and-half ( cream)
    • 1 1/2 teaspoons salt
    • pepper


  1. Put the prepared vegetables in a saucepan.
  2. Drain juice from clams and pour over the vegetables.
  3. Add enough water to BARELY cover.
  4. Simmer, covered over medium heat till barely tender.
  5. (DO NOT overcook!).
  6. In the meantime, melt butter in another medium saucepan.
  7. Add flour.
  8. Blend and cook, stirring constantly; add the cream.
  9. Cook and stir with wire whip, until smooth and thick.
  10. It is important that you stir constantly while cooking.
  11. Add undrained vegetables, clams and vinegar.
  12. Heat through, but do not boil again.

Thursday, August 25, 2011

Creamy Tomato Tortellini

Melissa contributed this one to the 2nd Sisters Cookbook (page 82).  I like it because it's a top-of-the-stove (TO YOU!) dinner, which is nice when it's blazing hot outside.  Also, it uses dill weed!  You needed more recipes that call for dill weed. And it's a quick recipe - ready in less than 30 minutes.

2 T. olive oil

2 cloves garlic, minced

1 14.5-oz. can chicken broth

1 28-oz. can petite diced tomatoes

2 pkgs. (9-oz. each) refrigerated tortellini

1/4 tsp. each cracked pepper, dill weed, and baking soda

1 1/2 c. whipping cream

1/2 lb. cooked and shelled shrimp (optional) - I opted not to do the shrimp since Brian is allergic

In a large, deep skillet, heat olive oil on medium.  Saute garlic (it will take less than a minute, so be ready with the next ingredients).  Stir in chicken broth slowly to cut down on the splash attack, then add tomatoes.  Bring to a simmer.

Add tortellini to simmering broth and tomatoes and cook, covered, for five minutes on medium-low.  Stir in pepper, dill, and baking soda.  Gently stir in cream and shrimp.  Return to simmer, stirring occasionally.  Sauce will thicken slightly, but if you want it thicker, stir 1 T. cornstarch into cream before adding it.

Makes 6 to 8 servings.  (We had it with Italian artisan bread from Costco.  Delicious!)

Saturday, August 20, 2011

Peachberry Freezer Jam

Well, it's peach season and that means there are two things you must make before the peaches leave us.  The first thing is Peaches and Cream Pie with Sugar Cookie Crust.  I make this once a year.  Best day of the year.  The other thing you must make is this peachberry freezer jam.  My friend Klixi brought this to us at Christmas time with a dozen warm rolls.  Second best day of the year.  This jam is so delicious and easy to make.  Even a toddler can do it!

8 C Peaches peeled, and mashed

1 1/2 c raspberries, mashed

1 c blackberries, mashed

6 C Sugar

2 - 6 oz pkgs of Raspberry Jell-O

8-10 freezer containers
Our berries were really seedy, so I followed Nicole's Jam Champion Advice and drained off half of the seeds.  I did not, however, follow her advice to not wash the berries and mine was a bit runny, just as she predicted.  Duh.  Always listen to a Jam Champion.

Mix peaches, raspberries, and sugar in a large saucepan. Cook until sugar dissolves, about 10-15 minutes once warm. Add Jello-O and bring to a hard boil. Boil for 2-3 minutes. Pour into containers and put into the freezer.

Friday, June 3, 2011

Buttermilk Syrup

I've been looking for the words to describe the deliciousness of this syrup.  My kids say it tastes like candy.  I think it tastes like the inside of a rainbow.


1 1/2 c. sugar
3/4 c. butter
2 T. corn syrup
3/4 c. buttermilk
1/2 tsp. baking soda
2 tsp. vanilla

Mix all ingredients in heavy saucepan, except vanilla and baking soda.  Boil 5 minutes (not a hard boil).  Remove from heat and add vanilla and baking soda.  Serve over pancakes, waffles, french toast, aebleskivers, ice cream, or just eat with a spoon.   

Saturday, May 28, 2011

Better Homes & Gardens Coffee Cake

This was (is) one of my favorite things that Mom used to make.  Coffee cake always reminds me of that story of Dad refusing to eat coffee cake at his friend's house when he was a kid because he thought it was against the Word of Wisdom.  Hee!  I always double the topping, so I went ahead and wrote it that way.  Duh - always more nuts and butter.


1/4 c. canola oil

1 beaten egg

1/2 c. milk

1 1/2 c. flour

3/4 c. sugar

2 tsp. baking powder

1/2 tsp. salt


1/2 c. brown sugar

2 T. flour

2 tsp. cinnamon

2 T. butter, melted

1 c. chopped nuts (I like using walnuts because they're softer)

Combine oil, egg, and milk.  In a separate bowl sift dry ingredients together.  Add dry ingredients to wet ingredients a cup at a time, stirring well in between each addition.  Pour into a greased 9"x9" pan.

In a small bowl, melt butter in the microwave.  Add the rest of the topping ingredients and stir with a fork until the butter is completely mixed in.  Crumble over the cake batter.

Bake at 375 degrees for 25 minutes.  Insert a toothpick in the middle and if it comes out clean, the cake is done and you can eat it!

Tuesday, May 10, 2011

Best Biscuits

I've been on a life-long search for the perfect homemade biscuit.  I can die now.  This is it.  There are so many things to love about these biscuits.  I always have all of the ingredients in my kitchen (no buttermilk required!).  They are equally delicious with sausage gravy or strawberries and whipped cream.  They are HUGE and buttery and delicious.  So much love.

2 cups all purpose flour
1 T. baking powder
1 T. sugar
1 tsp. salt
1/3 c. + 1 T. shortening (I use butter flavored.  You could also use actual butter, I suppose.)
1 cup milk
2 T. butter, melted

Preheat oven to 425 degrees.  In a large bowl, whisk together dry ingredients.  Cut in the shortening until mixture becomes a course meal.  Gradually stir in milk. 

Turn onto a floured board.  (The less you knead the dough, the better.)  Roll out dough until it is 1 inch thick.  Cut biscuits using a glass dipped in flour.  Place biscuits onto an ungreased baking sheet.

Bake 13-15 minutes, or until edges begin to brown.  Brush with melted butter immediately after you take them out of the oven.

Makes 6 large biscuits.  (I have been able to get 12 smaller biscuits from this same amount of dough.)

Sunday, April 17, 2011


This is one of those things I like to make when I have more time (like on Saturday or Sunday), freeze, and then bake for a random weeknight dinner.  Who doesn't love a hot roll in the middle of the week?!  (Shame on all of  you.)  The original recipe came from my friend, Shannon.  I changed a few minor things. :)

1 T. yeast

1/3 c. warm water

1 tsp. sugar

1 c. milk

1/2 c. sugar

1 tsp. salt

3 eggs

1/2 c.unsalted butter, melted

2 c. flour

3-4 cups additional flour

1/4 c. salted butter, melted


In a small saucepan, melt 1/2 cup butter.  Add milk and stir over medium-high heat.  When the edges start to bubble and it's about to boil, take it off the heat immediately.  Cool completely.  (I transfer the milk/butter to a measuring cup and put it in the fridge while I get everything else out and ready.)

Combine yeast, warm water, and a teaspoon of sugar in a measuring cup.

Combine cooled milk/butter, 1/2 cup sugar, eggs, and 2 cups flour in your mixer with whisks (I have a Bosch, so all my directions are basically for that mixer).  Mix on level 1 for a minute, then scrape the bowl and mix for another minute.

Add the yeast, which should be foamy, and 3 more cups of flour - the last cup being heaping.  Change to the dough hooks on your mixer and "knead" on level 1 for 10 minutes.  Once it's done kneading, split the dough in half and roll it out in a circle.  Brush with melted, salted butter.  Cut the circle like you would a pie until you have 16 triangles.  Roll from the wide side to the tip of the triangle to make a crescent roll.  Arrange on a 9"x 13" baking dish and freeze for a few hours, then put them in Zip-lock baggies to freeze for as long as you need.  (You may also bake them immediately, of course.)  Thaw the rolls and let them rise (that takes about 3 hours), then bake in a 375 degree oven for 8-10 minutes.  Brush with salted butter right as they come out of the oven.

Sunday, April 10, 2011

Southwestern Pork Stew

These days I'm all about stuff I can make ahead of time.  When I make a dish on the weekend, I can taste the love when we eat it later in the week.  (I can also taste the not-love when I have to make something in a hurry on a week night and we end up eating at 7:00pm.)  We almost always have country-style pork ribs in our freezer because they are fantastic and easy all by themselves.  When I found this recipe for stew with pork ribs I thought it would be fun to try one of our favorites in a new way.  So!  Do yourself a favor and make this on a Saturday or a Sunday, then let it sit in your fridge for a few days.  You will taste the love. :)

2 T. vegetable oil

1 onion, chopped


2 garlic cloves, minced

1 T. minced fresh oregano or 1 tsp. dried

1 T. chili powder

3 lbs. boneless country-style pork ribs, trimmed

1 (14.5-oz.) can diced tomatoes

5 c. chicken broth

1 28-oz. can white hominy, rinsed (I found it near the salsa and other Mexican foods - it's kind of corn-y)

1 T. fresh lime juice


Turn oven to 300 degrees.

In a heavy-bottomed, oven-safe pot, heat the oil over medium-high heat until shimmering.  Add the onions and 1/2 teaspoon salt and cook until softened, about 5 minutes.  Stir in the garlic, oregano, and chili powder and cook until fragrant, about 30 seconds.  Add the pork ribs and turn them to coat with the spices.  Cook until the meat is no longer pink, about 6 minutes.

Stir in the tomatoes with their juice and the broth.  Bring to a simmer, cover, and transfer the pot to the oven.  Cook until the meat is tender, about 1 1/2 hours.

Remove the pot from the oven and transfer the pork to a cutting board.  Stir the hominy into the broth.  Bring to a simmer on top of the stove and cook, uncovered, for 20 minutes, removing any fat that rises to the top.

When the meat is cool, shred it using your fingers (really - it's the easiest way), discarding all gristle, and add the meat back to the pot.  Before serving, season the stew with lime juice, salt and pepper.

*I put the lid back on the pot (I used my Le Crueset oval) and put it in the fridge after it had cooled completely.  We ate it two days later, warming it up on the stove over low heat, with sour cream, romaine lettuce mixed with cilantro, and tortillas.  It was amazing. 

Friday, March 4, 2011

Whole Wheat Bread

This is the bread that I make every week. My kids eat it for breakfast every day.

It makes 3 loaves. I freeze them until we're ready for the next loaf. They freeze great and thaw within about an hour or 2.

In a mixer add:
2 1/2 c. very warm water
1 1/4 Tbs SAF yeast
3 1/2 c. wheat flour
1/3 c. vital wheat gluten flour

Mix 1 minute and let it rest for 10 minutes.

1 Tbs salt
1/3 c. oil
1/3 c. honey
1 1/4 Tbs dough enhancer
While mixing this all in with a dough hook, gradually add
2 1/2 c. wheat flour

Beat for 6-10 minutes on level 3 for Bosch mixer, you choose for kitchen aid.

Let dough rise until double. Preheat oven to 170 degrees. Shape into loaves and place in oiled (cooking sprayed) bread pans, then put it in the oven and turn the oven off. Let them rise until double again, take them out of the oven and preheat it to 350 degrees. Bake for 25 minutes at 350.

Creamy Chicken and Wild Rice Soup

This soup is amazing! My kids scarf it and ask for more until it's gone.

4 c. chicken broth
2 c. water
2 cooked chicken breast halves, shredded or cubed
1 4.5 oz pkg Uncle Ben's quick cooking long grain and wild rice mix
1/2 tsp salt
1/2 tsp pepper
1/2 c. flour
1/4 c. butter
2 c. half & half

In a large pot combine broth and water. Bring to a boil and stir in rice (reserving the seasoning packet). Cover and remove from heat.

In a medium saucepan, melt butter. Stir in seasoning packet until bubbly and turn to low heat. Stir in flour, salt and pepper. Whisk in half & half slowly. Cook until thickened, for about 5 minutes. Stir into broth and rice and heat until warmed through, adding your cooked chicken, as well.

I think it's good with a cup of frozen peas, too. I often use a rotisserie chicken and milk instead of half & half.

Wednesday, March 2, 2011

Homemade Marshmallows

This is the recipe my friend Heidi used to show me how to make these delicious treats.  I just took it right from the website.  is that okay?  we share stuff right out of cookbooks, right.  anyway, here is the link if that will make it official

Springy, Fluffy Marshmallows 
These homemade marshmallows are not only easy to make, they set as perfectly as promised: puffed and lightweight, bouncing off one another as I tossed them in the container. Even better, they toasted like a campfire charm speared on the end of a skewer, and s’mooshed between two graham crackers with a square of chocolate.
Makes about 96 1-inch cubed marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.
Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

there are a lot of instructions, but it really only took 20 minutes to do the whole thing and three hours in the fridge to cool. not that intimidating really. I used food coloring to make them pink and a metal heart-shaped cookie cutter to cut them out.  the possibilities are endless on this one

Cold Cereal

While we were at Gpa's room trying to clean things out, i snatched his copy of GOOD GRIEF, the story of Charles M. Schulz. towards the end of the book the author included Mr. Schulz's contribution to a celebrity cookbook "assembled to raise money for a Connecticut school fund".  he submitted his recipe for cold cereal. i am posting it because it made me laugh and reminded me of Grandpa.

Cold cereal can be enjoyed late at night when feeling lonely and recalling your high school days.  It is also necessary to have something to read while eating.  If books or magazines are not abailable, the printing on the cereal box itself may be read.

Sunday, January 16, 2011

Peanut Butter Brownies

I have a good friend who makes the most sinful desserts. She brought one of my favorite treats to my baby shower yesterday and I so regret not being the one to put my "to go" plate together. I have no shame - I would have put all of the peanut butter brownies that were left on MY plate. MINE. (Mom put a big ol' thumb print in the last peanut butter brownie, so I cut a small section of it out and put it on one of Bridget's tea party plates. Doesn't it look HUGE? It's not. I popped it into my mouth a few seconds after taking this photo.)

1 1/2 c. butter, softened

1 1/2 c. white sugar

1 1/2 c. brown sugar

3 eggs

1 1/2 c. peanut butter (you can add up to 2 1/2 cups if you like)

1 1/2 tsp. baking soda

3/4 tsp. salt

1 T. vanilla

Mix all of the above ingredients in a mixer. Then add:

3 c. flour

3 c. quick oats

Mix all together with hands and then put in a large, greased cookie sheet. Spread evenly with your hands. Bake at 350 degrees for 10 - 15 minutes or until outside edges start turning brown. Top with chocolate chips while the bars are still warm. Let them melt a little, then spread evenly.

3 c. powdered sugar

3/4 c. peanut butter

1 tsp. vanilla


Mix together, adding enough milk to make frosting consistency. Pour over the cooled chocolate chip layer of the brownies.

Tuesday, January 11, 2011

Chewy Toffee Almond Bars

I got this recipe off a bag of Heath bits.  They're very rich so don't make them if you don't have someone to share them with.  Otherwise you might make yourself sick.

1 cup (2 sticks) butter, softened
1/2 cup sugar
2 cups flour
1 1/3 cups Heath toffee bits
3/4 cup light corn syrup
1 cup sliced almonds, divided (I had a bag of whole almonds and chopped them up, instead)
3/4 cup coconut, divided

Heat oven to 350 degrees.  Grease sides of 13"x9" pan.

Beat butter and sugar until fluffy.  Gradually add flour, beating until well blended.  Press dough evenly in prepared pan.  Bake 15-20 minutes or until edes are lightly browned.

Meanwhile, combine toffee bits and corn syrup in medium saucepan.  Cook over medium heat, stirring constantly, until the toffee is melted (about 10-12 minutes).  Stir in 1/2 cup almonds and 1/2 cup coconut.  Spread toffee mixture to within 1/4 inch of edges of crust.  Sprinkle remaining 1/2 cup almonds and remaining 1/4 cup coconut over top.

Bake additional 15 minutes or until bubbly.  Cool completely in pan on wire rack.  Cutn into bars.  About 36 bars.