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Mounds Bars with just 3 ingredients

– I make these bars every year for Christmas because they are awesome. I agree that coconut is hard to spread without breaking the graham cracker crust, but I found a simple solution. As soon as you take them out of the oven after the coconut is baked, I use the flat side of a spoon, sprayed with cooking spray and smooth out the coconut. The coconut mixture is now more malleable, now that it is warm. I finish the recipe as follows. Sometimes I even sprinkle some slivered almonds on top to make them similar to Alomnd Joys. – Great! I did not add the sugar to the graham cracker crust. I always wonder why add sugar when there is already sugar in the crumbs. In any case, it was sweet enough. I also, as another reviewer suggested, spread the coconut over the hot crust, then poured the condensed milk over it, and it work – These bars are delicious! My grandmother has been making them for years and they are a family favorite. I highly recommend replacing the chocolate chips with Hershey’s c

CLASSIC CHERRY DELIGHT

INGREDIENTS CRUST 7 tablespoons unsalted butter 1 1/2 cups graham cracker crumbs (about 9 whole crackers) 3 tablespoons granulated sugar FILLING 8 ounces cream cheese, softened 1 cup powdered sugar 1 teaspoon pure vanilla extract 1 container cool whip, 8 ounces 1 can cherry pie filling, 21 ounces INSTRUCTIONS CRUST Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside. FILLING Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don’t overmix. Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling. Refrigerat

My family begs me to make this recipe every week, and the best part is that it's so easy

Ingredients 2 pounds lean sirloin steak, trimmed and cut into 2-inch chunks 1 pound baby yellow potatoes, quartered or halved to your liking 1 tablespoon minced garlic (adjust to taste) 2 teaspoons Italian seasoning (alternatively, a mix of dried oregano, thyme, and parsley) 1 teaspoon onion powder 3 tablespoons olive oil Salt and freshly ground pepper, to taste Instructions: Preparation: If oven-baking, preheat to 425°F (220°C). Mix & Marinate: In a large mixing bowl, combine steak, potatoes, olive oil, garlic, and seasonings. Gently toss until everything's well-coated. Packet Prep: Equally distribute the steak-potato mix among four 12x12 inch aluminum foil sheets. Seal the contents securely, forming neat foil packets. Cooking: For Grilling: Place the foil packs over high heat and grill for approximately 10 minutes each side, or until your preferred steak and potato doneness is achieved. For Oven: Position foil packets on a baking sheet. Bake for roughly 20 minutes, or until

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