Can you believe Thanksgiving is only a week away? I can’t!
I so enjoyed this holiday growing up. We would drive to my grandparent's house at the beach for most years. I liked it when it would just be a grandma and me in the kitchen, up long before everyone else. I would watch and help as she would get the turkey ready. Thanksgiving is such a food holiday, and the women in my family sure knew/know how to cook. After my grandma Pearl died, I took up most of the baking portion of our holidays. I love to bake! I used grandma Pearls rolling pin for about 20 years after she passed away. I was sad when it finally gave out. Finding a good rolling pin is hard, some are not made well and it took me several years till I found a great new one. My grandma taught me how to make and roll pie dough, her hands over mine on the pin. I can hear her saying “like this Kimmie”. Her gifts to me were some of her baking tricks, how to perfectly crimp the edges, and also how to place a tea towel over the hot pie when it comes out of the oven and gently press the pastry down, so there isn’t a huge bubble over the filling. She would have LOVED using Polish Pottery! It bakes everything better! I miss my grandmas so much at this time of year. I know they continue to live on through me, with what they taught me, and with what I share with my family and friends.

I hope you all have a very Happy Thanksgiving!

Kim’s Gooey Yummy Cookie Bars

Bottom crust

  • 1 box yellow cake mix
  • 2 eggs
  • 1 stick of butter melted


  • 1 cup chopped nuts. I use pecans
  • 1 cup of chocolate chips. I use 1/2 bittersweet 1/2 semi-sweet
  • 3/4 cup unsweetened coconut flakes


  • 1 8oz cream cheese
  • 2 eggs
  • 4 cups powder sugar

Beat the cake mix, melted butter, and 2 eggs until combined. Press into the bottom of largely handled baker. Sprinkle with nuts, chocolate chips, and coconut. Mix cream cheese, eggs, and powdered sugar and pour over the top, spreading evenly. Bake for 50 minutes at 350 degrees. Let cool completely before cutting. Going around the outside edges carefully before it cools helps.
I love this recipe! It’s so chewy and decadent!