Seven Layer Bars

These are Mark's favorite cookies. I keep the freezer stocked with them.

Technique is important. Don’t change the order!

• 1/2 cup butter or margarine, melted
• 1 1/2 cups graham cracker crumbs (1 ½ sleeves crackers)
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
• 1 cups semisweet chocolate morsels
• 1 cup butterscotch chips
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Directions

Heat oven to 350 degrees F (325 degrees for glass dish). Line 13x9-inch baking pan with parchment paper and spray with no-stick cooking spray.

Melt butter in large bowl. Combine graham cracker crumbs and butter. Press into bottom of prepared pan.

Sprinkle with chocolate chips, butterscotch chips and pecans.

Pour sweetened condensed milk evenly over crumb mixture.

Sprinkle with coconut.

Bake 25 minutes or until lightly browned. Cool completely in pan. Remove from pan and cut into bars or diamonds. Store covered at room temperature.

Pasta with Chicken, Broccoli, Pesto

If you start with leftover chicken or rotisserie chicken, this is a very quick meal. 20 minutes including boiling the water! Spinach can be subbed for the broccoli.

• 12 ounces rotini pasta
• ¼ cup olive oil
• ½ pound fresh broccoli, chopped
• 1 tablespoon minced garlic
• 4 tablespoons pesto
• 1 can petite diced tomatoes
• 1-2 cups chopped cooked chicken (use rotisserie chicken!)
• 3/4 cup grated Parmesan cheese
• ½ cup toasted pine nuts

Steam broccoli until crisp tender.

Bring large pot with water to boil. Cook pasta until done. Drain.

Heat oil in skillet. Sauté garlic and pesto sauce in the olive oil for 2 minutes. Add the tomatoes, broccoli, and chicken.

In pasta pan, toss cooked pasta with vegetable – chicken mixture. Add grated Parmesan cheese and pine nuts and mix well. Serve immediately.