Our Fabulous Bites

1 Cherry chip cake mix* 2 eggs 1/4 cup crisco shortening 1 cup milk chocolate chips 1 cup shredded coconut Preheat oven 350 degrees. Combine all the above ingredients in bowl with electric mixer until mixed well. Place dough by 2 tablespoons onto a greased cookie sheet. Bake for 8 - 10 minutes. Should be slightly browned and still soft. Makes approx. 2 1/2 dozen. *Any flavor of cake mix may be used. Options: add nuts, peanut butter chips, drained pineapple, etc.

I got this from Ina Garten on the Food Network. I really liked it, as did Jeff, though he wishes there were some hard boiled eggs included and I think that would work fine as well. I like this recipe because there is no mayo, which is healthier than what I normally do, and safer for a picnic or Jeff can take it to school for lunch. Ingredients 1 pound small white boiling potatoes 1 pound small red boiling potatoes 4 tablespoons chicken stock 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 2 teaspoons kosher salt (i just used regular) 3/4 teaspoon freshly ground black pepper 5-8 tablespoons good olive oil 1/4 cup minced scallions (white and green parts) 2 tablespoons minced fresh dill (didn't have fresh and it was still good) 2 tablespoons minced flat-leaf parsley 2 tablespoons julienned fresh basil leaves (didn't use, just wasn't in mood, but still good) Directions Drop the white and red potatoes into a large pot of boiling