No-Bake Cookies

This is one of my favorite recipes from my childhood. I have vivid memories of looking in the cake tupperware container that my Mother hid in the pantry on top of the griddle and sneaking a few out. I'd pop one in my mouth all at once to make sure I didn't leave any crumbs on the floor :-)

INGREDIENTS:
2 cups sugar
1/2 cup milk (I use goat milk for my allergic kid)
1/2 cup shortening (preferably Crisco Butter Flavored)
3 tablespoons cocoa
1/2 teaspoon salt

3 cups oats
1/2 cup nuts, chopped (I eliminate this for my allergic kid, but walnuts or pecans are delicious in these)
1 cup coconut
1 teaspoon vanilla

DIRECTIONS:

1. In a large pot, on medium-high, mix together sugar, milk, shortening, cocoa and salt.
2. Bring to a full boil.
3. Remove from heat.
4. Mix remaining ingredients in with a wooden spoon or rubber spatula.
5. Using a medium cookie scoop, drop onto wax paper and cool.

Oreo Truffles/Triple Chocolate Cookie Balls

INGREDIENTS:

OREO TRUFFLES
1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
½ teaspoon vanilla extract
1 bag milk or semi-sweet chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)

OR

TRIPLE CHOCOLATE COOKIE BALLS
1 package (1 lb.) Oreo cookies
1 package (3.9 oz.) JELLO chocolate pudding
1/2 cup cold milk
1 bag milk or semi-sweet chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)

DIRECTIONS:

1. If doing the triple chocolate truffles, mix pudding and milk together. If doing the oreo truffles, skip this step.
2. Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract OR pudding until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.
3. Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
4. In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. (TIP: Fill a small 3/4 cup size bowl half full to dip truffles. That way, if the truffle falls apart, you don't ruin all of your melted chocolate with bits of truffles. Additionally, use a baby spoon to dip the truffle.)
5. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
6. Store in airtight container, in refrigerator.

Angela's Taco Seasoning

INGREDIENTS:

1/3 cup minced dried onion
2 teaspoons salt
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic salt
2 tablespoons flour

DIRECTIONS:

1. Mix all ingredients together and store in a sealed container.
2. Mix 3 tablespoons of the mixture with 1/2 cup of water and 1 pound cooked hamburger. Simmer for 5 minutes or until it reaches desired consistency.