Veggie Dip

Mix together and enjoy:
1 cup mayonnaise
1 cup sour cream
2 tsp dill
2 tsp bon appetite or beau monde

Pumpkin Chocolate Chip Drop Cookies

An easy, lower fat recipe, and yummy to boot!

Mix together:
1 package spice cake mix
1 small can pumpkin (or ½ of a large can which is 1 ¾ cups)

Add ½ package semisweet chocolate chips.

Drop by spoonfuls on lightly greased baking sheet. Bake for 15 minutes at 350 degrees.

Jello Spritz Cookies

Cream together:
1½ cups butter
1 cup sugar
1- 3 oz pkg raspberry (or any flavor) jello.

Beat together:
1 egg
2 tsp vanilla
Add to cream mixture

Mix separately:
3 ½ cups flour
1 tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

Warning! This recipe makes a TON of little cookies. Try the half batch first:

½ Batch Recipe for Jello Spritz Cookies:

Cream together:
¾ cup butter
1/2 cup sugar
½ - pkg jello ( ¼ cup)

Beat together:
½ egg (yes, I am serious. Scramble an egg in a cup and use 2 Tbs of it.)
1 tsp vanilla
Add to cream mixture

Mix separately:
1 ¾ cups flour
½ tsp baking powder

Gradually blend flour mix into cream mix. Blend till smooth. Press cookies (with a cookie press) onto chilled cookie sheets. Bake at 400° for 7-10 minutes, till edges are barely golden brown.

How to toast coconut

Preheat oven to 350ºF. Spread unsweetened coconut shavings, or sweetened shredded or flaked coconut on a rimmed baking sheet and bake, stirring every 30 seconds. Continue until edges are golden, about 5 to 10 minutes. If toasting sweetened coconut, check and stir more frequently because the added sugar causes irregular browning, or in my case, burning! (I may have burned the first batch while typing this, it doesn't smell pretty.)