Puffy Coconut Macaroons

If you like coconut, and I sure do, these cookies are the ultimate!  I took a basic macaroon recipe and tweaked it just a bit, and I think they are just about the best macaroons I've ever had, if I do say so myself.  Super easy to whip up, and they don't last for long!

Puffy Coconut Macaroons   by Erin Taylor        Yield: about 18 - 20 cookies

14 oz. package shredded coconut, sweetened
1 can sweetened condensed milk
1 tsp. Vanilla, or Almond extract
2 egg whites, beaten with 1/4 tsp. salt until very frothy
2/3 C. Bisquick baking mix

Preheat oven to 325 degrees. Mix coconut with sweetened condensed milk. Add vanilla extract. Add egg mixture and combine thoroughly. Stir in Bisquick mix until well incorporated.   Scoop with ice cream scoop or large spoon onto greased cookie sheet, or parchment paper covered sheet.  Bake for 21-22 minutes until golden brown.  Let rest on cookie sheet for about 5 minutes before transfering to a cooling rack or paper towel. Keep in plastic bag or sealed container in refridgerator.

*Optional: dip bottoms in melted chocolate chips and place on wax paper. Place in refrigerator until chocolate is firm.

Creamy Vegetable Soup

Ahhhh. This soup really is unbelievable delicious, and it is so simple. Aaaannnd... it has a surprise ingredient. My sister-in-law gave it to me, and I can't stop eating it.  Perfect for a snowy spring evening (such as we have here in Utah.)  Make some and see for yourself.

Creamy Vegetable Soup

4 C. potatoes, peeled and diced


1 C. carrotts, peeled and sliced

1/2 C. chopped onion

1 C. celery, diced

4 C. water



Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add:



1/2 C. butter

4 C. milk



Cook on medium heat until hot then add :



8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed (I've used the cheapest store brand and name brand and the cheapest actually worked great. I know, processed cheese? But don't use real cheese. Cheddar will NOT make the soup smooth and creamy as the processed stuff will. Oh, I added about half again more than the recipe calls for because I like it cheesy!)



Now, thicken the soup by adding:



1/2 C. flour mixed with 1 C. cold water



Stir constantly and lower heat making sure not to burn bottom of pan.



Finally, add:



1 Tbsp. garlic powder

1 20 oz. package of frozen broccoli and cauliflower



and simmer on low until frozen veggies are cooked through.

*Tip: add any left over veggies you have around. I used left over asparagus tonight and it was super good.