Ultimate Chocolate Chocolate Chip Cookies

4 cup (24 oz) chocolate chips                   1 cup margarine, softened

2 2/3 cup flour (2 3/4 cup)                           1 cup packed brown sugar

1 teaspoon baking soda                            ½ cup sugar

1 teaspoon salt                                           1 t vanilla

                                                    3 eggs

Melt 2 cups chocolate chips. Combine flour, soda, salt in medium bowl. Beat butter, brown sugar, sugar, vanilla in large bowl. Add eggs, one at a time, beating well after each. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 8-9 minutes at 375 ̊

Coconut Marshmallow Krispies

For Sunday dessert with the Turners and Brent, we had Coconut Marshmallow Krispies. They were quite tasty. We preferred them plain rather than dipped in chocolate.

Ingredients

(Nutrition Information)

• 3 tablespoons butter or margarine
• 1 teaspoon imitation coconut extract
• 1 package (10 oz., about 40) regular marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal

Microwave Directions:

1. In microwave-safe bowl heat butter, coconut extract and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. (Microwave cooking times may vary.)
   
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
   
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
   

Fourth of July "All American Dessert"

This is a recipe by Dole (bananas) that looks so PATRIOTIC! I'm making it for our 4th of July celebration tomorrow. I'll first give the full recipe and then give my alterations.

ALL AMERICAN DESSERT
Prep Time: 20 mins
Refrigerating Time: 4 hours
4 cups boiling water
1 pkg (8oz serving size) Jell-o any RED flavor
1 pkg (8 oz serving size) Jell-o Berry BLUE flavor
1 cups cold water
2 Entenmanns all buter pound loaf, cubed
1 tub (8oz) Cool Whip
3 Medium Dole Bananas

STIR: 2 cups of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9 inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2 inche cubes.
CUT bananas into slices. Place blue gelatin cubes in 3 1/2 quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and bananas. Cover with red gelatin cubes. Garnish with remaining whipped topping and additional banana slices.
REFRIGERATE: at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
MAKES: 12-16 servings.
NOTE: You can use sugar free jell-0, Entemanns fat free golden loaft cake and cool whip lite.

My Alterations: I didn't want to use bananas because they turn brown and mushy and some in our family are not banana eaters, so I left them out. I don't like soggy cake so I left it out as well. I just layered the blue jell-o cubes, homemade whipped cream (much better than cool whip) and the red jello cubes and topped with cream. I layered them in juice glasses for individual servings. I make more blue jello up (finger jell0, use only the two cups of hot water) and used a star shaped cookie cutter to cut out blue stars to top the cream on top. Very fun. It will be a good refresher after watching the Crest parade tomorrow! HAPPY BIRTHDAY AMERICA!