bookmark_borderSANDRA’S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it’s a quick and easy recipe…

Yield: 3 Doz.

Prep:30 Mins.
Bake:28 to 30 Mins.
INGREDIENTS:
Crust
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 stick (1/2-cup) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt
Middle Layer
1 cup (6 oz.) milk chocolate chips
Topping
2 whole large eggs, beaten
1 tsp vanilla extract
2 TB all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1-1/2 cups sweetened coconut
METHOD:
Preheat oven to 375F. Spray a 13×9″ baking dish; set aside.
In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.
Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.
In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.
Bake for 17 to 20 minutes, until golden, brown  
Place hot baking dish on wire rack to cool, completely. 
Cut evenly into 36 (3×1″) bars. ~ Enjoy!

bookmark_borderSANDRA’S EASY ONE-PAN CHICKEN THIGH and RICE CREOLE BAKE

First, I sear the chicken thighs, then add all the other ingredients,
cover and bake for 50 minutes = absolute perfection with crispy, moist chicken
and heavenly seasoned rice!
Servings: 3-4
Prep: 5 Mins.
Cook  10 Mins.
Bake: 50 Mins.
Rest: 10 Mins.
INGREDIENTS
Spice blend (divided):
2 teaspoons Creole seasoning (I use Tony Chachere’s in the green container)
1 teaspoon Lawry’s seasoning salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon poultry seasoning
1 teaspoon dried oregano
1/2 teaspoon freshly-ground black pepper
Chicken:
3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)
1/2 of above spice blend mixture (reserve other 1/2 for rice, below)
1 teaspoon Mazola oil
Plus, 1 tablespoon Mazola oil for searing
Rice:
1 cup raw Calrose rice (short-grain)
Remaining 1/2 of spice mixture
1 tablespoon Worcestershire
2 tablespoons ketchup
2 cups low-sodium chicken broth
1 teaspoon lemon juice
METHOD
Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.
Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.
Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.
Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side.  Place prepared thighs in a medium bowl.  Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.
Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.
Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.
Deglaze pan with chicken stock while scraping bottom with a wooden spoon.  Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up.  Cover, then bake, undisturbed, for 50 minutes.
Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!