EIGHTY AND LOVING IT

Trials and Pleasures of Growing Old

All week, I\’ve thought about this post. Several things ran through my brain about what would be catchy to write about. It seems when I sit down at the computer that the right things come to mind. The pleasure for us is a vegetable garden.

My husband loves to garden, and he plants enough for us to can, freeae, and eat. There is usually a little corn to sell to a couple of friends and give to our children. Last week has been \”corn week.\” I have frozen all that is ready. He plants it at different times so we don\’t have to work so hard at one time. We will have more in about two weeks.

We love vegetables fresh from the garden. That is one thing I can eat. I am allergic to gluten. I eat very little bread and I feel so much better. I know what I prepare is gluten-free. Prepared food is usually full of gluten, even the meatless food you buy in the frozen department of the grocery store. A new friend gave me a wonderful recipe for gluten-free Monster Cookies. These are so good, and they make a lot. She prepares them by making smaller cookies. They are so delicious. I thought I\’d share the recipe with you. Don\’t make the large cookies, and I think you can put other things in them like raisins and nuts. They make a lot, so part can be frozen for later. Thanks Teresa Freeman for sharing with us.

MONSTER COOKIES

1/2 cup margarine, softened (I use butter)

1 cup sugar

1 cup plus 2 tablespoons firmly packed brown sugar

3 eggs

2 cups peanut butter

1/4 teaspoon vanilla extract

3/4 teaspoon light corn syrup

4 1/2 cups regular oats, uncooked

2 teaspoons baking soda

1/4 teaspoon salt

1 cup candy-coated milk chocolate pieces (M&M\’s)

1 8 oz. package semisweet chocolate morsels

Cream butter. Gradually add sugar, beating well. Add eggs, peanut butter, vanilla, and corn syrup, beating well. Add oats, soda, and salt, stirring well. Stir in remaining ingredients. Dough will be very stiff.

This is where Teresa and I change the recipe. If you want large cookies, pack dough into a 1/4  cup measuring cup. Drop dough, 4 inches apart onto greased cookie sheet. Lightly press each cookie into a 3 1/2 inch circle with fingertips. We drop by teaspoon fulls and flatten a little. Bake at 350 degrees for 12-15 minutes, shorter time for smaller cookies. Centers of cookies will be slightly soft. Cool slightly on cookie sheets, remove to wire rack and cook completely. Yield: 2 1/2 dozen Monster Cookies.

Kathy Cretsinger

Enjoy the adventure of life

kathycretsinger .com

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Bogged Down by Murder

Coming soon – Death by Doubloons

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