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Thanks to Jane Asphaug for these:

Chocolate Monkey Balls
Mix together in large bowl:
2 cups chocolate chips
2 cups Gorilla Munch cereal
1/2 t. salt
Heat two minutes in microwave. Stir well. Heat again about 30 seconds until
chocolate is completely melted. Pour mixture into 9x9 pan lined with foil.
Refrigerate about 30 minutes. Take from pan and remove foil. Cut into
squares.
These are the absolute best, and there is no flour required!


Chunky Peanut Butter Cookies
1 c. chunky peanut butter
1 c. sugar
1 egg
1 t. vanilla
1 c. chocolate chips
Mix all ingredients together well. Make small balls in hand. Set on cookie
sheet and press with fork crisscross. Bake at 350 degrees for 9-10 minutes.

Rice Crunch-Ems Chocolate Bars
Put 2 1/4 c Health Valley Rice Crunch-'ems cereal in large zip lock bag.
Seal and smash with a rolling pin. Set aside. Line a 9 x 13 pan with foil.
Melt 2 c semi-sweet choc chips and 3/4 t. salt in a large bowl. Chocolate
should be completely melted. Add crushed rice cereal to chocolate mixture
and mix together well. Quickly spread into lined pan until spread thin.
Work
quickly, because once the chocolate begins to harden, it's difficult to
spread.
Refrigerate for 25-30 minutes. Lift foil from pan, remove foil and cut
chocolate into squares. Freezes well.

Coconut Chocolate Patties
makes about 20
These delicious no-bake cookies can be assembled quickly and then stored in
the refrigerator for up to three days.
1 1/2 cups sweetened shredded coconut
3 drops pure almond extract
3 3/4 ounces semisweet chocolate, melted
dash of salt
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment
paper, and spread coconut in a single layer on parchment. Place in oven
until golden and toasted, about 10 minutes, stirring occasionally to color
evenly. Remove from oven; let cool completely.
In a medium bowl, combine toasted coconut, almond extract, salt and melted
chocolate. Stir until gently combined. Press about one tablespoon coconut
mixture onto a parchment-lined baking sheet. Repeat with remaining mixture.
Place in the refrigerator until cookies are set, about 20 minutes. Keep in
refrigerator until ready to serve.
from Martha Stewart Living Oct 2002


I'm making gingerbread men cookies using The Gluten Free Kitchen's
Gingersnap recipe.
Juli of NCcheck


Check either www.allrecipes.com or www.epicurious.com

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