Coconutties

It's freezing here in Alabama, literally. It has been colder than I remember it being in a long time and Thanksgiving is tomorrow. I have been trying to keep warm today and spent most of it inside making food for tomorrow. It's truly crazy how times flies by more and more everyday. I cannot believe Thanksgiving is almost here and the year will be ending soon.  I have so many things to be thankful for this year and I won't bore you to death with a long list like everyone is doing these days (sorry if you are one of those people, it's very wonderful to be thankful for all of those things).  I will keep my list short and sweet, I am most thankful for family and friends. Without them life would be one boring, unfunny, sober place to dwell. So here's to all of you, you know who you are...much thankful for your place in my life and mine in yours. 

On to the important thing about Thanksgiving... Food! These coconutties are a favorite of mine. They are also pretty simple and easy. They are like an almond joy but with no almond. 

Coconutties (this is a stupid name, but that's what everyone in my family calls them in loss of an official title for them).

1 bag of shredded coconut

3/4 can sweetened condensed milk

1 cup of powdered sugar

1 tbsp. crisco (yep, crisco)

I tsp. vanilla extract

1 bag milk chocolate chips

Start by mixing coconut, sugar, milk, and vanilla with spoon or paddle attachment. 

Should resemble this...

Mix well, then refrigerate for about 30 minutes.

 

While waiting, line a cookie sheet with foil. After they mixture has cooled use a small spoon to spoon out small proportions.

Use hands to form small ovals, then place on cookie sheet. May need to wash your hands every so often to get the sticky off so ovals form better. 

Stick back in fridge for about 30 minutes. 

Melt chocolate and crisco in double boiler on stove. The crisco just this out the chocolate and makes it easier to dip, plus it makes it taste even better!

 

You could use dark chocolate if you prefer.

Remove coconut from fridge and using a fork dip each into chocolate coating the whole thing, then place back on lined sheet.

Refrigerate for about an hour at least. Now, eat them. 

I hope you all have a wonderful Thanksgiving.

Much love,

Meg

Applesauce

So one of my favorite things has always been applesauce. I can remember eating a huge jar full each week. It is one of the easiest things to make, and perfect served warm on these chilly November nights. (Yes it's actually been pretty chilly in Alabama at night). 

Stovetop Applesauce

6-8 apples (any kind will do)

1 tbs. cinnamon

I tbs. nutmeg

1/2 c. Brown sugar

1/4 c. Honey

3/4 c. Water

If you are just cooking for 2 like me, 2 apples are just the right amount for 1 serving each.

Peel apples and chop up into bite sizes pieces. Add to boiler with remaining ingredients. Bring to a boil, then simmer for just a few minutes. 

At this point you can either leave in chunks, or break them up with a blender or whisk. 

This will stay good in the fridge for about a week. Enjoy! 

Meg