Magic Cookie Bars

1 package graham crackers
1 cube butter or margarine
1 can sweetened condensed milk
chocolate chips
coconut
walnuts, finely chopped

Preheat oven to 350. Melt butter in 9x9 baking dish in microwave. Finely crumble graham crackers. Add crackers to butter to make a crust. Pour sweetened condensed milk over crust, then layer chocolate chips (the more the better, in my opinion!), coconut and nuts over the milk. Bake for 25-30 minutes (more gooey at 25, that's the way we like 'em!)

Coconut Cream Cake

This recipe is so good (thanks to Alyssa Frost!), and even if you don't care for coconut, it hardly has that flavor at all. It is just yummy, cold and delicious!

1 white cake mix
1 can sweetened condensed milk
1 can cream of coconut (found in the liquor section, but contains no liquor!)
1 tub whipped topping
coconut flakes, if desired

Mix sweetened condensed milk and cream of coconut in bowl and refrigerate for at least an hour. Mix and bake cake according to directions on box. As soon as the cake comes out of the oven, use the stick end of a wooden spoon to poke several holes throughout. Take mixture out of the fridge and pour over the top of the cake. Spread the excess mixture into the holes. Refrigerate cake for at least 3 hours to let it cool and soak up all the mixture. When ready to serve, spread one tube of cool whip over the top and garnish with toasted or raw coconut flakes.

Creamy Artichoke Dip

8 oz. cream cheese
8 oz. sour cream
1 can diced green chiles (do not drain)
1 small jar marinated artichoke hearts, drained
6 oz. DiGiorno shredded parmesan cheese

Combine all ingredients together in a microwave-safe dish. Heat one minute in microwave, stir and continue to heat in 30 second increments until parmesan cheese is melted and dip is heated through. Transfer to a serving bowl, garnish with diced tomatoes and olives (if desired) and serve with shepherd's bread or tortilla chips. Quick and delicious!

Chocolate Chip Cookie Delight

1 tube (16.5 ozs.) refrigerated chocolate chip cookie dough
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 carton Cool Whip
3 cups milk
1 small package instant chocolate pudding
1 small package instant vanilla pudding
Chopped nuts and chocolate curls, optional

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 in pan. Bake at 350 for 14-16 minutes or until golden brown. Let cool.

In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 and 3/4 cup Cool Whip. Spread over cookie.

Whisk together milk and pudding mixes for 2 minutes; let stand for 2 more minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with optional nuts and/or chocolate curls.

Cover and refrigerate for 8 hours or overnight until firm.