Red Velvet Peppermint Cookies

Good and easy cookie

Ingredients:

  • 1 red velvet cake mix
  • 2 eggs
  • 1 stick butter, softened
  • ¼ c. water
  • 2 ½ tsp. peppermint extract**
  • 2 bags white chocolate chips

Instructions:

With a mixer, blend cake mix, eggs, butter, water, peppermint till well blended.

Stir in white chips.  Spoon onto cookies sheet and bake at 350 degrees for 10-12 minutes.  Makes approx. 4 dozen.

 

**the peppermint extract can be replaced with peppermint chips, Andeas mints makes  crunch chip that is very flavorful.

Use both peppermint chips and the white chocolate chips.

Tip: Parchment paper is a handy tool for evenly “burnt” cookies. : -D

Lemon Coconut Cookies

Good and easy cookie

Ingredients:

  • 1 lemon cake mix
  • 2 eggs
  • 1 stick of butter, softened
  • ¼ c water
  • 1 bag (5 ½ c.) coconut

Instructions:

With a mixer, blend cake mix, eggs, butter, water till well blended.

Stir in coconut.  Spoon onto cookies sheet covered in parchment paper and bake at 350 degrees for 10-12 minutes.  Makes approx. 5 dozen.

Tip: Parchment paper is a handy tool for evenly “burnt” cookies. : -D

Guacamole

Guacamole dip for any get together

Avocado tip: when buying avocados, ripeness needed is determined for when you need to use them. Using them the same day you buy them, they need to be very ripe (soft to the touch). If you don’t need them for a few days, the harder ones will be ok, store them in a dark place till needed.  Don’t buy the hard ones and expect to use them that day, unless you have a super power food processor to pulverize them into submission.

Ingredients:

Open the diced tomatoes and green chilies and drain in a strainer while peeling avocados.

Cut in half the avocados, remove seed, and scoop out meat into bowl.  Add mayo, lemon juice, onion and tomatoes.  Stir till well blended, the avocados will mush as you stir.

A couple of the seeds can be added in the bottom to help delay browning, along with the lemon juice.