Bakeless Cookies – A Message from the Past


Holidays and celebrations with my husband’s family are always a wonderful time. He’s from a large family making any event bubbling with enthusiasm and a time of great sharing. Sharing of memories, new adventures and also many delicious recipes. Continue reading


Avocado Corn Salsa

Football season is salsa season. Avocado corn salsa is a good for you snack my children will actually eat  which I am sure is because they don’t know the ingredients. This recipe is a variation of California Pizza Kitchen’s White Corn Guacamole and Chips. I use my slap chopper from Pampered Chef to cut everything into very small pieces and think color when making this dish.

2 cans of white shoepeg corn
1 jalepeno – add more for more heat
1/2 small red onion
1 yellow pepper
1 bunch fresh cilantro
2 avocados

In a bowl combine drained corn, diced jalepeno, 1/2 red onion diced, 1 yellow pepper diced, and chopped cilantro. Cover and chill. Because avocado browns when exposed to the air, I add the avocado right before serving this dish. In a small bowl mix smashed advacado, a squeeze of lime juice, and a dash of salt.  The best way to remove the skin from the avocado is to cut it in half and remove the pit. Grasp the avocado halves like a lemon and squeeze over a bowl. Combine avocado with the corn mixture and serve with your favorite corn chips.

Peanut Butter Balls

Peanut butter balls are a simple and easy family favorite that disappear quickly in our house. The typical reaction from both girls when they discover I’ve made a batch is a fist pumping, “YESSSS!” This is a variation of a recipe in a community recipe book my cooperating teacher gave me many years ago at the end of my student teaching experience. If you are anti-sugar, this recipe isn’t for you as it has just a little sweetness.


  • 2 cups peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 pint Karo syrup
  • 1 box Rice Crispies

Bring the sugar and syrup to a boil. Remove from heat. Stir in peanut butter, mix well. Pour ¼ of the box of Rice Crispies in a large metal bowl. Add ¼ of the sugar mixture. Continue alternating adding cereal and sugar mixture until all have been added to the bowl. Stir until cereal is completely coated. Using two table spoons, drop mixture onto a lined cookie sheet to cool slightly. Roll each into a ball and continue to cool. Store peanut butter balls in an air tight container with wax paper between layers.