Chocolate-covered Cherry Cookies

In looking through Mom's recipe box for a cookie recipe, I came across this gem. I love maraschino cherries, so seeing the cherry center of these cookies, I knew that I would love these cookies. They are a delicious blend of chocolate and cherry. The recipe does not actually say to use maraschino cherries, so you could probably use any type of cherry.

The directions for these cookies just call for dipping the top of the cookies in the chocolate icing, rather than coating the entire cookie. Because I find candy coating challenging, I found the dipped cookies easier. Also, I took a shortcut of using almond bark, rather than making the icing using the directions below.

Chocolate-covered Cherry Cookies 

• 1/2 cup soft butter
• 3/4 cup sifted powdered sugar
• 1 Tbsp. vanilla
• 1 square chocolate (1 oz.), melted
• 1 1/2 cup flour
• 1/8 tsp. salt
• 20-25 cherries, well drained

Chocolate Icing

• 1 cup sifted powdered sugar
• 3/4 cup cream
• 1 tsp. vanilla
• 1 square unsweetened chocolate, melted

Mix butter, sugar, vanilla, and chocolate thoroughly. Blend in flour and salt. If dry, add 1-2 tablespoons cream or milk. Wrap level tablespoon of dough around well-drained cherries. Place one-inch apart on ungreased baking sheet. Bake 12-15 minutes at 350. Allow cookies to cool. Prepare the icing by mixing the sugar, cream, vanilla, and melted chocolate. Dip top of cookies in the icing. Enjoy!

Jenny's Zucchini Bread

My sister-in-law Jenny is known for her excellent zucchini bread. This year, my garden is producing lots of zucchini, so I asked Jenny for her recipe. Based on the recipe, I think Jenny got this recipe from her Aunt Kathy. Wherever this recipe originated, it makes an excellent zucchini bread due to the unique ingredient of crushed pineapple.

This zucchini bread smelled so good right out of the oven that we could not wait to start eating it. But if you want nice pieces that do not fall apart, allow the bread to completely cool before slicing. I challenge you to resist eating this zucchini bread right out of the oven. When I made this recipe, I did not add nuts even though walnuts would be delicious in this bread.

Jenny's Zucchini Bread 

• 2 eggs
• 1 cup oil
• 2 cups sugar
• 2 tsp. vanilla
• 2 cups zucchini, shredded
• 1 - 8 ounce can crushed pineapple
• 3 cups flour
• 2 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 1 tsp. salt
• 3/4 tsp. nutmeg
• 1/4 tsp. baking powder
• 1 cup walnuts or pecans

Beat eggs, oil, sugar, and vanilla until thick. Add remaining ingredients; mix well. Pour batter into 2 greased loaf pans. Bake at 350 for 45 minutes or until done. Allow to cool before slicing. Enjoy!

Super Fudge Cookies

This recipe is a terrific no-bake cookie. In the summertime, these cookies are great to enjoy without heating up the oven. These cookies are so easy to make. The only challenge is that when the mixture is boiling, you have to keep stirring so that the sugar does not burn.

When making these cookies, let them cool a little bit before shaping them. I found that it was best to pack the dough into a round spoon before dropping it onto the wax paper. These cookies are a bit like homemade granola bars. In fact, you could even shape them into bars. I think they will be great stored in the freezer and taken along for an on-the-go snack.

Super Fudge Cookies 

• 2 cups sugar
• 1/2 cup butter
• 6 Tbsp. cocoa
• 1/2 cup milk
• 1 tsp. vanilla
• 1 cups chopped nuts
• 3 cups quick cooking oatmeal

Boil sugar, butter, cocoa, and milk in a heavy saucepan for one minute. Cool slightly. Stir in vanilla, nuts, oatmeal. Allow to cool slightly more. Drop by teaspoon onto wax paper. Let cookies set. Enjoy!