Day 19--Chocolate No Bake Cookies

These are my favorite cookies. Maybe because they're more like candy than cookies. And because they're quick and easy to make.

Most folks make these with peanut butter. This recipe is pure and simple chocolate only, great for those like me who only occasionally like peanut butter. These cookies are tempting at any time, but if you can wait and keep them in an airtight container overnight, they 'mellow' and are even better!

Chocolate No Bake Cookies

2 cups sugar

1/2 cup (one stick) margarine or butter

1/2 cup milk

3 cups quick cooking oatmeal

5 Tablespoons cocoa powder

1 teaspoon vanilla

In a heavy sauce pan bring the first three ingredients to a rolling boil. Stir constantly and boil for 3 minutes.

Remove from heat and stir in the remaining ingredients. Drop by spoonfuls onto wax paper. Cool until set. Store in an airtight container.

This photo is of cookies proudly displayed on an assortment of Darlene's handmade potholders. Beautiful, aren't they--the potholders, I mean.

Day 18--Cereal Killer Cookies

This recipe was adapted by author Sandy Aquilar from the recipe in Diane Mott Davidson's Cereal Murders.

Cereal Killer Cookies

Preheat oven to 375 degrees.

Mix together in a small bowl:

1 cup chocolate chips

1 (7 1/2 oz) bag almond brickle chips

         (Heath or Bits o' Brickle)

2 cups Oatmeal

Mix together in another bowl:

1 2/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

In a third bowl blend with a mixer:

3/4 cup granulated sugar

1 cup firmly packed brown sugar

Blend slowly into sugars:

1 cup (2 sticks) salted butter

Add and blend well:

2 large eggs

1 Tablespoon vanilla

Add the flour mixture and blend with mixer.

By hand stir in the oat and chips mixture.

Using a 2 tablespoon measure, place dough 2" apart on cookie sheets covered with parchment paper or 'release foil". (Cookies tend to stick without a pan liner)

Bake 12-15 minutes. Cool on racks. They may look slightly puffy but will flatten out as they cool. Makes 4-5 dozen.

Day 17--Bow Tie Pasta Salad

Here's a recipe from my friend Walt. Since asparagus is so fresh and tasty right now, give this version of a pasta salad a try! Green beans or broccoli make good substitutions for the asparagus.

Bow Tie Pasta Salad

1 pound bow tie pasta
1/2 pound sliced fresh mushrooms
1 pound fresh asparagus cut up
4 green onions sliced
1 diced pepper--use whatever color you want
1/2 pound grape tomatoes
4 oz Feta cheese

Cook pasta according to package directions. During the last 3 minutes add asparagus and cook until tender-crisp. Drain and cool. Then add all ingredients to a large bowl.

Dressing:
1 teaspoon fresh lemon zest
1/4 teaspoon salt (or to taste)
1/2 tablespoon Dijon mustard
1-2 Tablespoons fresh lemon juice
1/2 cup good olive oil
fresh ground pepper

Whisk the first four ingredients together then add the oil slowly, whisking to make a homogeneous sauce. Pour over salad and toss to coat.

Day 16--Mint Kiss Cookies

A recipe from Hershey's. Originally, when Hershey's Mint Kisses first showed up on the store shelves, they were difficult to find--and then only at holiday time. These cookies were a hit with friends and family, and not being able to find the kisses was tragic. Although, these are just as good with plain kisses. The 'filled' kisses don't work as well.

One year I made these and used green tinted powdered sugar calling them Leprechaun Balls.

Magical Mint Kiss Cookies

1 cup butter or margaine
2/3 cup sugar
1 teaspoon Vanilla
2 cups all purpose flour
1/4 cup cocoa
48 Hershey's kisses, unwrapped
Powdered sugar

Preheat oven to 350 degrees.

Beat butter, sugar and vanilla until creamy. Stir together flour and cocoa then gradually add to the butter mixture. Beat until blended. Mold a scant tablespoon dough around each kiss, covering completely. Shape into balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until set. Cool for 1 minute then remove cookies to a wire rack to cool completely. Roll in powdered sugar.