I don't know if this would be considered candy or cookies, but the picture looked delicious! ALMOND JOY BARS (adapted from Just a Pinch Recipe Club) 1 stick, 8 Tbsp, unsalted butter, at room temp 3/4 cup all purpose flour 3/4 cup coconut flour (you can substitute regular flour) 1/3 cup brown sugar, packed 14 oz can sweetened condensed milk 14 oz, (2 bags) sweetened coconut 1 tsp vanilla extract whole almonds 12 oz bittersweet baking chocolate squares, roughly chopped (or semi-sweet or milk chocolate) 1 Tbsp shortening (Crisco) Preheat oven to 350. Line a 9x12 baking dish with foil that hangs over the edge (for easy removal and cutting) and spray with cooking spray. To make the crust blend the butter and sugar with the flours in a bowl using your fingers until the butter is thoroughly incorporated and the mixture is crumbly. Work it for several minutes so that there is no loose flour left. Press the crust onto the bottom of the pan, using the back of a measuring cup to press it firmly and evenly. Bake for 5 minutes. In a bowl mix together the coconut, condensed milk and vanilla. Spoon the mixture over the crust and spread out gently so you don't disturb the crust too much. Press almonds gently onto the surface of the coconut. Put the chocolate and the shortening in a glass measuring cup. Heat it in the microwave in 30 second increments, stirring in between, until it is just melted. Stir until smooth. Don't over heat. Working quickly, pour the chocolate over the coconut, spreading it out smoothly. Refrigerate for about 2 hours or until firm. Cut into squares.

Do-it-yourself Smoked Bacon Tutorial This is a very neat recipe on how to make your own bacon. Essentially using your barbecue as a cold smoker. Applewood-Smoked Bacon 1 lb. kosher salt (3 cups, if using Diamond Crystal; 13/4 cups, if using Morton's) 1 cup packed light brown sugar 1 skinless fresh pork belly (6 to 8 lb.), cut crosswise into 3 or 4 equal pieces 3 Tbs. coarsely ground black pepper (optional) For smoking the bacon: About 8 cups applewood sawdust Tip: You can order different varieties of hardwood sawdust (prices and woods vary) online at barbecuewood.com. Brine the pork belly: Pour 1 gallon of cold water into a 12-quart nonreactive container, such as a plastic storage tub or stainless-steel pot or bowl. Add the salt and sugar and stir until dissolved. Put the pork pieces in the brine, weighting them down with a plate if necessary to keep them completely submerged. Cover the container and refrigerate for 24 hours. Remove the pork from the brine, stir the brine a few times, and then return the pork to the brine. Refrigerate for another 24 hours. Drain the pork and discard the brine. Rinse the pork in cold water and pat dry. If using the black pepper, evenly sprinkle it all over the pork. Cold-smoke the pork belly: If using a charcoal grill, open all the vents. Remove the grill grate and put a 4x8-inch disposable foil loaf pan on the charcoal grate. Put 5 cups of the sawdust in the loaf pan. If using a gas grill, disconnect the propane and put the pan on a back corner of the grill grate. (You won't be lighting the burners; you're essentially using the grill as a smoker.) Light 5 charcoal briquettes in a chimney starter. When the briquettes are glowing and completely covered with gray ash, transfer them with tongs to the sawdust, spacing them evenly in the pan. If using a charcoal grill, replace the grill grate. When the sawdust begins to smolder, arrange the pork pieces fat side up on the grill grate to the side of the loaf pan. Space the pieces at least 1 inch apart to allow the smoke to circulate around them. Cover the grill and insert a metal instant-read thermometer into a vent hole in the lid or lay it on the grate to monitor the grill temperature; it should be between 80F and 120F. If the temperature rises above 120F, remove 1 or more briquettes or partially uncover the grill until the temperature falls. Stir the sawdust with tongs every 1-1/2 hours to ignite any that's unburned, and add more sawdust, 1 cup at a time, to the loaf pan as the sawdust turns to ash. You want a good amount of smoke rising out of the vents. After 3 hours, rotate the position of the pork to ensure even smoking. As long as you monitor the sawdust and the day is not too humid or wet, you probably won't need to add more briquettes. If your sawdust does stop burning, however, light more briquettes in the chimney on a flameproof surface and reignite the sawdust. The total smoking time will be 5 to 6 hours. Depending on the breed of pork and the duration of smoking, the bacon may become a brownish-yellow color. It will still be raw, however. The bacon will look dry on the meaty side, and the fat may be glistening with moisture. Pat the moisture off with paper towels and cool the bacon completely at room temperature. Refrigerate until firm before slicing. Store the bacon: You can store the bacon either in slices or large pieces (slabs). To store sliced bacon, shingle the slices in small, individually wrapped batches. Tightly wrapped in plastic, bacon will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months. If you've frozen the bacon in slabs, let it defrost in the refrigerator for a couple of hours until it's soft enough to slice with a sharp knife. (It's easier to slice thinly when partially frozen.) Slice off what you need and then refreeze the rest, tightly wrapped. Either way, thaw completely before cooking. Cook the bacon: If cooking no more than 8 slices of bacon, fry them in a 12-inch skillet (preferably cast iron) over medium heat, turning frequently, until browned and as crisp as you like. If cooking more than 8 slices, arrange the bacon in a single layer on a wire rack set over a large rimmed baking sheet and bake in a 350F oven, turning once with tongs, until done to your liking.

Hi Patti, here I am! I'm late!! I just came across this recipe and it looks good! Strawberry Bottom Cheesecake Pie 4 ounces cream cheese, softened* 1/4 cup sugar 1/2 cup sour cream 1 1/2 cups frozen non-dairy whipped topping, thawed 3/4 cup strawberry glaze, divided**recipe follows 1 Keebler Ready Crust Shortbread Pie Crust or 1 Keebler Ready Crust Graham Pie Crust 2 cups sliced fresh strawberries 1 In small mixing bowl beat cream cheese and sugar on medium speed of electric mixer until fluffy. Add sour cream. Beat until combined. Fold in whipped topping. 2 Spread half of glaze in crust. In medium bowl gently stir together strawberries and remaining glaze. Spoon into crust. Spread cream cheese mixture over berries. 3 Refrigerate at least 4 hours or until set. Garnish as desired. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. **NOTE: To make the Strawberry Glaze use the following recipe: 2 tablespoons sugar, 2 tablespoons cornstarch, 3/4 cup water, 1 tablespoon strawberry flavored gelatin. In small saucepan stir together sugar and cornstarch. Stir in water. Cook and stir over medium heat until boiling. Stir in gelatin until dissolved. Use immediately in recipe.

Chicken burrito soup 7 cups chicken broth 1 cup water 1 (16-ounce) jar salsa 1 pound boneless, skinless chicken breast, cut into �-inch chunks 1/2 cup sliced black olives 4 (6-inch) flour tortillas, cut into 1/4-x 3-inch strips 1/2 cup (2 ounces) finely shredded Cheddar cheese Instructions In a soup pot, bring chicken broth, water, and salsa to a boil over high heat. Add chicken and cook 4 to 6 minutes, or until no pink remains in the chicken. Stir in olives and tortilla strips and cook 2 to 3 minutes, or until heated through. Sprinkle each portion with cheese just before serving.