Cookies for Beth Moore!

Beth Moore is a Christian Women's Lecturer and she came to Redding via a live simulcast. It was at Simpson University among the other 715 venues . At our location, there were about 150 women.

My friend was in charge of the snacks and asked me if I would help her with some homemade cookies and the decorating. Absolutely was my reply.

There were cookies for Friday evening and...

fruit kabobs, muffins, and more cookies for Saturday morning.

I made Raspberry Layer Bars!

Lots of raspberry layer bars!

These are basically a Seven Layer Bar with a layer of jam added.
The recipe originally called for nuts but I skipped them only because we needed something without nuts. Look at that raspberry goodness! Raspberries and chocolate have a special place in my heart and on my palate! These were soo good!

Look at the cute little name tags. All the cookies had their own tag. Too cute!

I met the teacher from Shasta collage who teaches the flower arrangement class. Lovely women! She did the flowers for the event and this arrangement I got to take home. (Thanks Karri) I signed up for the fall classes. Yip-pee, I'm so excited to take this class.

You get to bring fresh flowers home every week. How fun is that? She said we will learn to make corsages, booteneers, bridal bouquets, a flower arrangement in a pumpkin, a Thanksgiving centerpiece and a Christmas wreath. I'm thinking I'll be getting my moneys worth out of this class. What do you think?

Chocolate Raspberry Layer Bar

Recipe by Nestle

1 2/3 c. graham cracker crumbs
1/2 c. butter, melted
2 2/3 c. (7 oz. pkg.) flaked coconut
1 1/4 c. (14 oz. can) Carnation or Eagle sweetened condensed milk
1 c. red raspberry jam or preserves
1/3 c. finely chopped walnuts, toasted (optional)
1/2 c. Nestle semi-sweet chocolate morsels, melted
1/4 c. (1 1/2 oz.) Nestle premier white baking bar, melted
In a medium bowl combine graham cracker crumbs and butter. Spread evenly over bottom of 13 x 9 inch baking pan, pressing to make compact crust. Sprinkle coconut over crust. Pour the sweetened condensed milk over the coconut. Bake in preheated 350 degree oven for 20-25 minutes or until lightly browned; cool. Spread jam over coconut layer, chill 3-4 hours.
Sprinkle with walnuts. Drizzle dark chocolate then white chocolate over top layer to make a lacy effect.
Chill. Cut into 3 x 1 1/2 inch bars.


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