Broccoli Bacon & Rice

 8 oz. bacon, roughly chopped

1/2 onion, diced

2 cloves garlic, minced

1 1/2 cups cream

1 1/2 tsp. cornstarch

2-3 broccoli heads, chopped

1/2 cup shredded mozzarella

1/3 cup shredded or grated parmesan

Fry bacon in large skillet until crispy.  Transfer to paper plate but reserve bacon grease in pan.  Add onion and garlic and cook until transparent.  Add broccoli and cook about 3 minutes or until just turning vibrant in color.

Pour in cream, reduce heat to low and let simmer for 3-4 minutes while stirring occasionally or until sauce thickens (optional: add cornstarch to 1 Tbsp. water to create a slurry then add to cream to thicken).

Add bacon and cheeses.  Season with salt and pepper, parsley, thyme and/or rosemary.

Serve over rice.

No Bake - Pecan Coconut Praline Cookies

 2 1/2 cups sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1/2 cup butter

2 cups chopped pecans

2 1/2 cups grated coconut

1 tsp. vanilla

Mix sugar, milk, corn syrup and butter in a large saucepan.  Bring to a rolling boil and boil for 3 minutes.  Remove from heat and add pecans, coconut and vanilla.  Stir for about 4 minutes.  Place spoonfuls of batter on wax paper.  Let sit until batter has hardened.

Almond Joys or Mounds

Melted milk chocolate or dark chocolate

3 cups coconut flakes

1 cup condensed milk

Whole Almonds

Mix coconut with condensed milk, mold into oblong shape.  Add to freezer for 20 minutes.  Add almonds to make Almond Joys.  Dip in melted chocolate.  

Caramel Corn Puffs

 2 cups brown sugar

1 cup Karo syrup

2 cubes butter

1 can sweetened condensed milk

1 tsp. vanilla

15 oz. bag corn puffs

Place in microwave safe bowl.  Cook 2 minutes in microwave then stir.  Cook another 2 minutes then stir.  Add sweetened condensed milk and vanilla and stir.  Cook 2 more minutes in the microwave and stir.  Pour over corn puffs.