Some say this Southern layer cake earned its name because each otherworldly bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake. Tthe recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine and since has been the magazine's most searched-for recipe.
The Original Nanaimo Bars.. The bar originated in Ladysmith, Vancouver Island, south of Nanaimo in the early 1950s. Mabel Jenkins, a local housewife from Cowichan Bay, submitted the recipe to the annual Ladysmith and Cowichan Women's Institute Cookbook. This cookbook was sold in the early 1950s in the region as a fundraiser. (just google it for the original recipe) ... you won't regret it
buffalo meatza 2lbs TX Bar Organics Grass Fed Ground Beef 1lb ground chicken 1 yam (or a sweet potato if you call it that…because I do), diced ¼ cup hot sauce (I love Frank’s but whatever you like) 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon dried oregano 2 teaspoons garlic powder 2 teaspoons onion powder salt and pepper, to taste 2 tablespoons Gold Label Virgin Coconut Oil