Category Archives: Desserts

“Fannie Mae” Fudge & some other Christmas Yummies


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Fudge is a Christmas goodie must ~ at least over here. To be honest, fudge is another one of those recipes that I have messed up on a lot.(THO I have stuck with this recipe for years now because it has worked for me EVERY TIME! High fives!!)  One time I tackled fudge, (it was too late in the day to start something like that) and it was wasn’t  hardening up ~ so in the middle of the night, practically (9 pm), I called up my friend who said “anyone can make this fudge.” Ha. Not me. She couldn’t help me, it just wasn’t going to work. Another recipe I tried ended up to be fudgy looking sand. Not good.

This recipe comes from my Aunt Sheryl, which alone should tell you it is great.  Not sure of the original whereabouts (perhaps It is  fun recipe to make with kids. Have them count out the marshmallows, dump in the chocolate and stir (my favorite part is to stir and stir and see the fudge just sorta form……). Don’t forget the licking the bowl clean part! (another favorite of fudge making!)

Some things about this fudge~
* First off, I have no clue what Fannie Mae fudge tastes like, so DOES this taste like it exactly? Not sure!  But I would enjoy hearing what you think of it!!
* Aunt Sher says to use 1 stick butter and 1 stick margarine ~ and well I usually do follow that, cause I like to listen, this year I did not have margarine on hand ~ so I used all butter. It was just as good!! Aunt Sheryl, why do you like to use 1 stick margarine and 1 stick butter?? Does it cut better? Taste better? Just curious, both ways taste GREAT!
* Cutting the fudge, can be tricky. Take your time, don’t rush and pull it cause it will not be pretty then. I use my Pampered Chef paring knife and wipe it off a lot, to keep it clean. I like to cut when right in between cold and room temp.
* You do not need to line your pan with foil, but I like do because then you can lift the fudge out of the pan and put on cutting board and cut. Cut away the slanty/rugged edges and make some nice little squares. (Edge scraps are great to eat by the way.) If you choose to put directly in the pan a with no foil, just be sure to grease the pan.

“Fannie Mae” Fudge 
4 c. sugar
1 stick butter
1 stick margarine
1 c. milk
1 tsp. vanilla
25 large marshmallows
2 oz. square of unsweetened chocolate
12 oz. semi-sweet chocolate chips
12 oz. milk chocolate chips
1 c. nuts, totally optional

In a large pan mix the sugar, butter, margarine and milk. Bring to a boil, be sure to stir it quite often. (Don’t forget about it or you will be in burned trouble.) Boil for 2 minutes. Take off heat and add vanilla. Next add the marshmallows and stir till melted. Then add the chocolates (1 kind at a time). Stirring till it is all melted, it will thicken up as you are stirring, this IS my *favorite part!!! (Add the nuts at this point if you so choose.) Pour into a foil lined (grease the foil) 9″ x 13″ pan. Chill to set. Lift fudge out of pan, cut and ENJOY!!!!

Here are a few more Christmas goodies!!

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Oreo Balls! I am sure you have heard of these before and even made them. Funny thing, Aunt Sher also shared this recipe with me! Another fun one for the kids, have them roll the balls (you should perhaps dip, as the Oreo balls will melt if they linger to long in the melted chocolate!) and sprinkle with sprinkles. ((Aren’t sprinkles fun? One of my favorite things for sure!Three cheers for sprinkles!!))

Oreo Balls
14-15 oz. pkg. Oreos
6 oz. softened cream cheese
almond bark

Crush the Oreos finely and mix with the cream cheese. Chill. Roll into balls. Chill. Dip in melted almond bark, I melt in double boiler. Start with 6 cubes maybe, may need more or it may be too much. Never can tell with these things. When balls are still wet, not set, sprinkle with sprinkles!!!! Let set, either on counter or fridge.

Or you can dip in melted chocolate. You can also top with crushed candy canes, not sprinkles. Use your imagination and have fun!!


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Peppermint Chex Mix you say? Yep! You should try it! Melt some almond bark add some crushed candy canes and pour over some Chex cereal (start with a little, you can always add more). Stir well, then pour onto a wax lined cookie sheet and let set till hardened, break up and eat!

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Did you melt too much almond bark?? Did you crush too many candy canes?? Have no fear!! Make Peppermint Bark!  My mom makes this most every year, so it has special memories for me. Melt your almond bark, stir in your crushed candy canes and pour out onto a waxed lined cookie sheet (as thick or thin as you like) and let set to harden and break up. Enjoy! Yum!

What is your favorite goodie to make during the Christmas season?? What is your favorite to EAT!!! :)(My answers ~ To make, Fudge. To eat,  Peanut Butter Balls.) I would enjoy hearing from you all!! 🙂



Zucchini Brownies and/or Cake, anyone?!


While we are on the topic of zucchini, lets move on to zucchini bars! Oh, wait, we were NOT on that topic? Oh, well, now we are!!!  🙂 So let’s go back to talking about it! Zucchini is probably one of my favorite things about a garden. They grow like mad, produce these crazy big leaves and trailing stems and then there is the actual zucchini~ WHICH if you pick at the just right size, not to big and not too little, you can make this ~

Grilled Veggies

or this~

Zucchini Crisp

BUT when they grow too BIG, you know when they are hiding under a BIG leaf and you just plain miss it…….and they grow to be laughingly HUGE??  Well, those are GREAT for shredding. Why shred? For BREAD (ah! a rhyme!!!) or bars of course!  🙂 So. My self-given job was to find a great brownie recipe made from zucchini. Now the results!!

The first recipe was so very good, BUT more cake-like. A nice recipe to have if you want a zucchini cake (or cupcake perhaps??) recipe. Tho I was aiming for a brownie, not a cake, so I tried another recipe, this was for sure more brownie like. They both were a smashing success SO no more searching~ a brownie (+ cake) recipe my family enjoys has been found!

Wanna try them out for your family?

The first recipe is the “cake” like one. It is taller, fluffier and not at all dry.  The frosting for it is delicious, funny how chocolate chips and peanut butter make a frosting, but it does! We ate it warm (yum) and we ate it cold (yummy!)((Room temp was not fabulous in this hot humid weather)).  Or you can frost with a butter cream frosting instead, that is fabulous!

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Zucchini Cake

1 c. soft butter
1 1/2 c. sugar
2 eggs
1/2 c. plain yogurt
1 tsp. vanilla
2 1/2 c. flour
1/4 c. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 c. shredded zucchini

2/3 c. chocolate chips
1/2 c. creamy peanut butter
(or frost with chocolate butter cream frosting instead)

Cream together the butter and sugar. Add the eggs, one at a time ~ beating well after each addition. Beat in the yogurt and the vanilla. Combine the flour, cocoa powder, baking soda and salt. Add to the creamed mixture. Fold in the zucchini. Spread in a greased 9″ x 13″ pan. Bake @ 350º for 30-40 minutes.

Melt the peanut butter and chocolate chips in a double boiler, stirring till smooth and melted. Spread over warm brownies.

Recipe from Prized Recipes to Cook and Savor, Vol. 2.

The second recipe is a bit denser, a bit flatter and not at all dry. More like a brownie!

Here is the brownie recipe ~ (I skip the nuts.) Enjoy!

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Pardon the pictures, the brownies are cold in the shots. I will never be a food photographer……… taking pictures of my family is much more my style! 😉

(Other good ways to use up that really BIG zucchini!)~

Herb Stuffed Zucchini

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Pumpkin Zucchini Bread

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Want some more uses for small zucchini???

Roasted Vegetable Lasagna (pardon the picture, I need to take a new one!)

Zucchini Fries


Chunky Monkey “Ice Cream” that you really should try!


Hello 🙂

Thanks to those who have said they missed posts 🙂 that really REALLY means a lot to me!!!  Well……..I missed it too! It was a fun hobby for me and I am ready to come back to it, tho I may not post very often and it may take me a few weeks to get a post out ~ a sentence here and a sentence there!!! 😉

My “about” page USED to say mom of 4 boys. That has changed now to a mom of 5 boys and I couldn’t be more giddy about that! Ever seen this video?? Good to know other brothers act like my boys sometimes! I really get a kick out of it, smiles and tears at the same time. Boys. Wild indians 94.6% of the time. Tho they are gentle  as lambs 99.8% 😉 of the time when they are around their new baby brother.

I feel real blessed to have these guys, good thing I enjoying baking! 🙂 They enjoy eating it, and “helping”. “Helping” means bowl licking, but hey!, that is why I do it too!!! 😉

On to a tasty treat!!

Anyone else really REALLY enjoy ice cream??? Double hand raising over here!!! This here is my favorite food right now. Chunky Monkey “Ice Cream”. You HAVE to enjoy the taste of banana or you will not enjoy this, cause it does have an underlying banana taste ~ not overpowering because of the peanut butter, chocolate and chocolate chips!! 🙂 Some of my boys like it, some really do not (the ones who don’t like bananas do not like it).

~ A blender will not work well for this, unless you have a CRAZY powerful one.
~ Serve it right away. Or freeze a few hours for “soft serve”. Or freeze overnight and it will be harder to scoop out but still very delicious.
~ Freeze your  ripe bananas in chunks, for easier processing. I usually do 3-4 (depending on the size) at a time, so I add bananas (as they over-ripen) to a Ziplock bag in freezer ~ then when I have 4ish ~”ice cream” time!!!!

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Chunky Monkey “Ice Cream”

2-3 frozen bananas (freeze in chunks)
peanut butter
chocolate sauce or hot fudge (I use this)
mini chocolate chips
(can also add some vanilla extract, just a touch~
peanuts, optional as well!)

Put the frozen banana pieces into your food processor. Pulse a few times to break up, then process till smooth. (Now, it is NOT that easy, you will need to stop a few times and shift those stubborn bananas around a bit and scrape down the bowl, they like to clump together ~ even forming a ball at times.) The processing usually takes 2-3 minutes till all of a sudden you see the smooth “ice cream” appear. About half way through I add a nice big ol’ scoop of peanut butter, process, then add a nice big scoop ol’ chocolate sauce/hot fudge, process again. Add a few of the chocolate chips, process a bit. Then stir in MORE mini chocolate chips (of course!).  Eat and enjoy or freeze!!


I saw this recipe first on Kats’ Kitchen.

PLEASE remember that I like to hear from you guys!!! 🙂  It is fun!! Let me know about any fun foods you have made or want to make or will be making or dream about making! Food talk is up there with my favorite things. 


Frosty Strawberry Squares


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This refreshing dessert is just that, refreshing. Great SUMMER dessert for sure! It has a lovely tang from the lemon juice and a sweetness from the strawberries, and the cream cheese/whipped cream layer holds it all together. Let’s not forget about the crust….personally THAT is my favorite part. I like to drizzle mine with warmed hot fudge sauce, reminds me of a chocolate dipped strawberry or sometimes I sprinkle each serving with mini chocolate chips, cause chocolate is good. I hope our family enjoys this frozen treat!

* Do NOT use my chopped strawberries as an example, chop yours SMALLER!! Else you will be biting into HARD chunks of strawberries…..each time I make this I forget that, but won’t anymore now that I have a picture to remind myself!

Frosty Strawberry Squares 
1 c. flour
1/3 c. brown sugar
4 whole graham crackers, crushed
1/2 c. margarine, softened
2 egg whites
3/4 c. sugar
1 c. heavy whipping cream
4 oz. softened cream cheese
2-3 TB. lemon juice
10 oz. fresh strawberries, chopped SMALL

Mix together the flour, brown sugar, crushed crackers and margarine. Spread mixture in an even layer in a 9″ x 13″ pan. DON’T press down. Bake @ 350* 20 minutes. Stir occasionally. Remove from oven and cool. Take out 1/3 of the mixture, set aside, and spread the rest out a bit in the 9″ x 13″ pan.

Beat the egg whites and sugar for 3 minutes. Add the heavy whipping cream and beat another 6 minutes. Add the softened cream cheese and lemon juice. Beat till mixed well. Add strawberries and mix 1-2 minutes, till all combined. Spread this over the bottom crust, spread and top with the remaining crumbs. Freeze till firm, at least 6 hours. If frozen overnight, take out about 10 minutes before slicing. Enjoy.

Recipe adapted from PRC’s Prized Recipes to Cook and Savor, some ingredients and directions are changed.

Are you in a summer dinner rut?? I am. Here are just a few ideas from Favorite Family Foods….

Jalapeno Popper Dip

Pico de Gallo

Frozen “Hot” Chocolate Slush

Homemade Hamburger Buns

Yellow Zucchini Relish 

Pepper Jelly 

Junk Bars

Zucchini Crisp

Homemade Ice Cream

BBQ Chicken Kabobs

Sausage Stuffed Peppers

Fresh Tomato Basil Tart

Pizza Dough for the Grill 

Strawberry Pretzel Fluff

Beer Brats

Zucchini “Fries”

NOW……ANY fun recipes/foods you have enjoyed this summer that YOU can tell us about??

“DQ” Ice Cream Cake & Chocolate Peanut Butter Ball Pretzels


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This said “DQ”  Ice Cream Cake has been in the works for a long while now. A number of Christmas’ back I made an ice cream cake with a cookie bottom. Well, we nearly broke our teeth out, that frozen cookie bottom was. so. very. hard. Then it turned into an Oreo bottom. WHICH was yummy….but was not quite the “cake” I was looking for. Inspiration from someone’s birthday request (a “DQ Ice Cream Cake”) and little cool whip and it worked out well…….

* Use any ice cream you like, AND any toppings you like!! Reese’s Peanut Butter Cups, cookie crumbles, Oreo cookies, have fun!!!

* If you use mint ice cream, skip the whole Nutterbutter deal and just use crumbled Oreos ~ as mint and Nutterbutters MIGHT not mesh so very well.

* Springform  pans come in all sorts of sizes, the one I used was a 9″ springform pan, its sides are fairly tall as well, so I was able to jam a whole lota ice cream in there. Tailor this recipe to your pan, using more or less ice cream, crumbles and hot fudge as needed.

* There will  be extra ice cream from each container.

“DQ” Ice Cream Cake
Serves 12-16 

2 c. crushed Nutter Butter Cookies
1 c. melted semi-sweet chocolate chips
56 (ish) oz. container of chocolate ice cream
56 (ish) oz.  container of fudge swirl ice cream
1 – 1 1/2 c. hot fudge (I use this)
8 oz. Cool Whip (the full fat one is best, tho low-fat will work)
toppings of choice (caramel drizzle, chocolate drizzle, cookie halves, crumbled cookies, Reese’s peanut butter cups, etc. and ON and ON!!)

Assembly. It will take time, as each layer has to freeze 1st.

Mix the Nutter Butter Cookies and melted chocolate, spread thinly on wax paper and let set till chocolate is hard. Break up into little pieces.

Line a springform pan (I used a 9″ one)  with plastic wrap, letting it hang over the sides.

Let the chocolate ice cream soften a bit. Then spread in bottom of springform pan, fill the pan just a bit under half full. Freeze till firm.

Spread with hot fudge sauce (not HOT, tho do have it at room temp for easy spreading). Top with prepared ↑ crumbles. Freeze till firm, again.

Let the fudge swirl ice cream soften a bit, fill the rest of the pan up with the fudge swirl ice cream. Freeze overnight.

Unclasp the sides of the pan and flip ice cream cake out onto a plate and carefully remove the plastic wrap. Frost with Cool Whip (all over top and sides). Top with all the toppings (or no toppings) that you want!! Freeze at least 4 hours.

Serve. Enjoy.

Chocolate crumble recipe from Taste of Home.

Chocolate Peanut Butter Ball Pretzels

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Need a salty/sweet snack for your family?? This might be right up your alley! Fun to eat and FUN to make, get your kids involved… does take some time to roll all those itty bitty balls!!

A while back I tried this recipe, though it was too crumbly and something about the brown sugar was not right for me……a little trial and error and ↓ this recipe came about.

* IF you run out of chocolate to dip the pretzels in,  then leave some plain  ~ no chocolate, they are good that way too!

* The shortening is optional, but it does make the chocolate really smooth and easy to dip the pretzels in.

Chocolate Peanut Butter Ball Pretzels     
Yields about 85.

1/2 c. soft butter
1 1/2 c. peanut butter
1 tsp. vanilla
3 c. powdered sugar
about 170 pretzels… (the waffle shapes or the knots)
12 oz. semi sweet chocolate chips (use more……if needed)
2 TB. shortening, opt.

Beat together the soft butter, peanut butter, vanilla and powdered sugar. (If it is too soft and does not hold a ball shape, you can add another 1/2 c. or so of powdered sugar.)  Form into balls (about 1 tsp. in size). Place a ball on a pretzel and top with another pretzel, pressing down a bit.

Melt the chocolate and the shortening, dip half a pretzel sandwich in chocolate. Lay on wax paper. Chill till set. Enjoy!!!

(In the hot weather we prefer to eat these out of the fridge, but really there is not reason they NEED to be in the fridge.)

Recipe idea from Two Tiny Kitchens.

Fruit Pizza Cups & Sugar Cookies


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Yesterday was the 4th of July ~ was your day filled with festive red white and blue fun?!?!? Perhaps you had  a lovely day at home or visited with friends or vacationed or worked. Perhaps you had fun. 🙂 

I am a few days late sharing this dessert BUT no need to wait till next
4th of July! It is a GREAT summertime dessert!  

The base for this recipe, the fabulous sugar cookie bottom comes from my friend’s grandma. You know that kind of recipe ~ fab.u.lous. The “pass down from generation to generation” recipe. NOT one of those “genius” recipes that begin AND end in our own kitchens. This sugar cookie trumps any other recipe I have tried. 


This dough is not for “cut out cookies”, but more of the roll in a ball and sprinkle with sugar cookies. Or form a ball and roll it in sprinkles. You won’t regret it. Festive fun fabulous (my new favorite word).

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(Don’t look TOO hard for a picture of a baked cookie. As there is none. They were totally hoovered before a picture was taken!)

Back to the Pizza Fruit Cups. Are you familiar with Fruit Pizza?? Basically, this is that ~ just in hand-held form.  Yummy and refreshing. Use whatever fruit that looks fabulous to you that day (or that your fruit bowl/fridge has for you).  

* I use 1/2 c. coconut oil and 1/2 c. canola oil for this recipe.

* I do chill the dough, as I like to make dough one day and bake it another. However, the dough needs to sit out just a bit before it is easy to roll. SO the chilling is NOT necessary ~ just yields more time for dough sneaking…..sssheesh. Caught. 

* MAKE AHEAD?? ~ You can bake the crust ahead a bit, it freezes well. Adding the cream cheese filling ahead (not more than 24 hours) works too. Top with the fruit a few hours before serving  (as the fruit, after 24 hours, will seep color into the cream cheese. NOTHING wrong with that, just not as pretty………)

* So, making the cups can be a challenge. I have seen people flip muffins tins over and wrap the dough around the outside OF the muffin tin and bake it that way. Wala…you have a cup shape. I have not tried that. I choose EVERY year to blistfully think that when I painstakingly pat the dough on the bottom and sides of my muffin tin it will come out looking just like that ~ a crust. Nope, it comes out looking like a puffy cookie in the bottom of my muffin tin. NO PROBLEM. Working fast, take a spoon and gently push the cookie down, forming your very own crust. see…..

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pat the cookie down till you have formed a cup shape. Is this making sense? I should take more photos as I go…… OR perhaps you are more patient than me, as the muffin cup cookie cools ~ the middle should indent. However it gets done, it should be good. 

1st off the cookie~  

Sugar Cookies    

1 c. butter
1 c. sugar
1 c. powdered sugar
1 c. oil (I use 1/2 coconut oil)
2 eggs
1 TB. vanilla
4 1/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
a couple shakes of salt

Combine the flour, cream of tartar, baking soda and a couple shakes of salt. Set aside. 

Cream the butter, sugar and powdered sugar till light and fluffy. Beat in the oil. Add the eggs, 1 at a time. Beat till smooth. Add the flour mixture, beat in the vanilla.

Roll into balls, roll in sugar, sprinkles or nothing. You can leave in a ball shape or press down with a glass or the prongs of your fork (dip cup or fork in sugar so it does not stick to the dough.) Bake @ 350° for about 10 minutes or till your desired doneness. 


Sugar Cookie recipe from Kathy.  Seriously good.

Fruit Pizza Cups
Yields about 12.

1/2 a batch of sugar cookie dough ↑ (or your favorite sugar cookie dough, bought or made) (make the rest into sugar cookies)
8 oz. softened cream cheese
3/4 c. powdered sugar
1 tsp. vanilla extract
2 TB. sour cream
fruit of your choice

Divide dough into 12. (if seems like it will be too much dough, make a few extra cups.)   Press dough into muffin tins, up the sides a bit ~ you can go ahead and prick the dough on the bottom, as you would think it would prevent the cookie from puffing ~ it doesn ‘t, so don’t waste your time. Bake @ 350° for 15 – 18 minutes, till edges are browned slightly.   

Take out of oven and press puffed cookie down a bit to form a shell, or wait till middle falls on its own…it might.  I am not patient. Let me know if that works. 

Cool in pan. Carefully remove shells from pan. Fill with filling. 

Filling ~  Beat cream cheese, powdered sugar and vanilla till smooth. Add sour cream, if too thick you can add another TB. of sour cream.  Spread, carefully in cookie shells. Top with fruit. Chill. Enjoy!!!

Hi!!! As always, I really enjoy hearing from you all….hint hint…hint!! 🙂

Deep Dish Cookie Pie & Coconut Oil


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We are not a gluten-free family, but I do enjoy having a few really good gluten-free recipes on hand.  It is nice to be able to serve someone who is gluten-free something that is really really good.

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(Just another one of my quirks/flaws/troublesome points….I am a “before dinner snacker”….. ↑ Making sure it passes a “taste inspection” is a part of baking/cooking I take very seriously. Very. 😉 )

Now, I make sure my children are no where NEAR me when I dump the chickpeas in the food processor and whir it all up. (An outlet in the pantry would be nice for this….humm…..) If they SAW WHAT was going in, I, 112% guarantee they would. not. eat. it. Promise.  My kids are like that, maybe yours are not.

Anywho. We all ate it and really enjoyed it. It is really so very good warm, though chilled in the fridge is good too. We warmed the leftovers a bit, to give it that “warm from the oven meltiness”.  Added a scoop of ice cream and chocolate sauce (and…..caramel sauce……just a touch……) Yummmmy.

No one asked, “what is in this”. They just ate it AND enjoyed. IF they tasted that something was not quite normal. They WOULD NOT BE EATING IT. I promise. So, they are great picky-taste-testers.  I will be making this again and again……and probably again and again.

You can get the recipe here from Chocolate Covered Katie.  I DID make one change. I have been using Coconut Oil a bit. So I used coconut oil, instead of regular oil. Oh, one more change, I baked in a 9″ spring-form pan for about 36 minutes.

Some things about coconut oil.

* It is a bit pricey so it is not something I have or use ALL the time. But I do really really REALLY enjoy it.

* It DOES taste like coconut. If you don’t like coconut, you might not like it.

*No one in family has said “Do I detect coconut in my brownie??” Nor does anyone in my family talk like that…..BUT you get the drift. No one seems to be noticing that I am healthifying them with this little change.

* Use coconut oil in place of canola, vegetable or corn oil (I am sure there are other oils out there too you can use it in place of…..).

* It is solid when cold, liquid when warm.

* I have used coconut oil in these types of things with great results ~ granola, Crunchy Granola Bars, cookies, breads, cinnamon rolls…….even in a white bread……. probably forgetting something. Oh yeah, waffles…… other things as well,  I am just not remembering……

* If you or your child has eczema or very dry skin, you can use some coconut oil on the dry spot~ though don’t go too heavy as you will become an oil slick AND it will leave an oil spot on clothes. I have not noticed any stains on clothes with just rubbing in on skin. But, I like to test things out SO I put a small glob on a rag, let it set, washed it normal and wala.  A spot was left. SO do be cautious.

* A while back I was looking for something to help my sons skin ↑. I went to a health food store and the lady pointed me towards Coconut Oil. It was so very pricey. I said “thanks” and walked around with it and debated and went home to think about it. Some time later I read the article below ↓ opted instead to some day go to Costco and try it out from there. Happy I waited, quite a price savings. SO you can get coconut oil from a health store or Costco. Costco is about $15.99 for 54 oz. ~ the health store was about 16 oz. for $12 ish. Maybe you can get it somewhere else as well?? Anyone? Not 100% sure.

* DO NOT FALL PREY TO A CHEAPER VERSION. AKA ~ 76% coconut oil. The other 24%  is…??? Not sure what the rest of the container is filled with. I learned the hard way. Learn from me….again.   Go for the full 100% coconut oil.

* I was introduced to coconut oil here. If you want to learn more, read up at Cooking Up a Sale.

I would enjoy hearing any thoughts or questions  you have!!! I am sure there are so very many people smarter than me about health and coconut oil, please share with us anything you may know! 🙂  Let us knowIF you try the dessert or coconut oil and what you used it in!!!!

I hope everyone’s summer is enjoyable!!! :)]

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