Chocolate Cornflake Drop Cookies

I’m not sure if that’s exactly what they’re called, but they’re one of my favourites.  When I was a little girl, my mother used to make them, and then I started making them.  We originally called them ‘Sharon’s Cookies’, because I think Mom got the recipe from someone named Sharon.  Possibly an aunt of mine.  And you don’t bake them, so they’re quick to make!  (And only one pot and spoon get dirty, bonus!)

Chocolate Cornflake Drop Cookies

Anyway, we used to put weird stuff in our baked goods.  I’m going to give you both the original recipe, and then my modified version.

Chocolate Cornflake Drop Cookies (Original Recipe)

  • 1/4 c parowax
  • 1 c chocolate chips
  • 1 c peanut butter
  • 1 c icing sugar
  • 1/4 t salt
  • 4 c corn flakes

Melt parowax and chocolate chips.  When melted, add peanut butter, icing sugar, and salt.  When all well dissolved, stir in corn flakes.  Drop by the spoonful onto waxed paper, and let set (takes about 5 minutes).

Chocolate Cornflake Drop Cookies (Updated Version)

  • 1/4 c chocolate melting wafers
  • 1 c chocolate chips
  • 1 c peanut butter
  • 1 c icing sugar
  • 1/4 t salt
  • 3-4 c corn flakes

Melt chocolate and peanut butter together, and then add icing sugar.  When well dissolved, stir in corn flakes.  Drop by the spoonful onto waxed paper, and let set (takes about 5 minutes).  Yield: 30 cookies this size:

Chocolate Cornflake Drop Cookies

**Notes on the updated version**
I omitted the wax, which makes the cookies shiny and firms them up once they’re set.  Using just chocolate chips makes them not as hard.  I decided to try adding the chocolate melting wafers, because they harden nicely.  And they did turn out shiny!  I might even change it to 1/2 c melting wafers, and 3/4c chocolate chips.
So… there are 30 cookies.  Well, 29, because I ate one yesterday when I made them… actually, now there are 28, because I ate another when I took the picture… I may have to make another batch (or two) before Christmas if they’re going to make it to Christmas dinner…

Taco Soup

I apologize for not having any pictures of this yummy soup.  We were quite hungry that night, and taking a photo was the last thing on my mind.  When the weather turns cold, I start craving soup.  I found the taco soup recipe on this site (there are also many, many, many other slow cooker recipes on this site!!), and I thought it looked pretty good.  However, due to our local grocery stores being a little, ah, limited in their selection of products, I had to improvise a little bit.  Here’s my recipe:

Taco Soup Recipe

  • 1lb browned ground beef
  • 2 cans of kidney beans – rinsed and drained
  • 1 can of white beans – rinsed and drained
  • 1 can of black beans – rinsed and drained
  • 2 large cans of diced tomatoes
  • 1 can of chilies (small can, you can find it next to the taco kits)
  • 1 can of corn
  • 1 packet of taco seasoning
  • 1 packet of ranch dressing
  • *optional* soup stock or water – mine seemed to be dry, so I added about 1 cup of soup stock, and 1-2 cups of water
  • toppings – sour cream (we use Greek yogourt), cheddar cheese, and tortilla chips

If you are going to make this in a crock pot, cook the hamburger first, and then put everything in the crockpot, and cook it for 4-8 hours (4 on high, 8 on low).  I made it in a pot on the stove, and it turned out pretty yummy.  There were a lot of beans, however, and if you’re not a bean fan, cut the amount of beans in half.

Next day ideas:

Now, this makes about 4L of soup.  I sent home some with my parents, and there was still lots left over for supper the next night.  We mixed it up with some rice, and wrapped them in soft wraps, and made enchiladas.  Also very yummy!