Magic Cookie Bars

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
• 2 cups (12 oz. package) semi-sweet chocolate chips
• 1 1/3 cups flaked coconut

Heat oven to 350 degrees F. Coat 13 x 9 inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips and coconut. Press down firmly with fork.

Bake 25-30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars.

Crockpot Chicken Tacos

Ingredients

• 1 1 oz. envelope taco seasoning
• 6 boneless, skinless chicken breasts, thawed
• 1 16 oz. jar salsa

Dump all ingredients into a crockpot and stir to blend the seasoning and salsa. (You do not need to add any water to the taco seasoning.) Cook on high for 4 to 6 hours or low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, sour cream, shredded cheese, tomato, salsa and tostitos chips!

*Yields 12 servings. Recipe may be cut in half for only 6 servings.

Peanutty Pie Crust Clusters

Ingredients

• 1 Pillsbury refrigerated pie crust, softened as directed on box
• 1 12 oz. bag white vanilla baking chips (2 cups)
• 1 Tablespoon shortening
• 1 Tablespoon peanut butter
• 1 cup salted cocktail peanuts
• 2/3 cup toffee bits

Heat oven to 450 degrees F. Line 2 cookie sheets with waxed paper.

Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 5-6 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In a large microwave safe bowl, microwave baking chips, shortening and peanut butter uncovered on high 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping Tablespoonfuls onto lines cookie sheets. Refrigerate about 15 minutes or until set. Store covered.