1 pkg of any flavor cake mix (cookies will be this flavor, our favorite is chocolate)
2 eggs
1/2 cup vegetable oil

Add one or two of the following (or double up on one):
6 ozs. regular or mini chocolate chips
6 ozs. regular or mini M & M's
6 ozs. butterscotch chips
6 ozs. peanut butter chips (the Reeses are great here)
1/2 cup coconut
1/2 cup raisins
1 cup toffee chips
1 cup nuts, chopped
varities are endless....

Preheat your oven to 350 degree F.
Combine first three ingredients in a large bowl and mix well.
HINT: I always do a double batch here, a single batch only makes about 3 dozen....and these go fast!
Add your desired items (chocolate chips, raisins...etc.) and mix in well.
Drop by rounded teaspoonfuls onto ungreased cookie sheets, about 2 inches apart.
Bake for 9 - 12 minutes (9 for chewy cookies, 12 for crisp).
Makes about 3 dozen cookies.
TIP: I use a cookie scoop and it works wonderful with this recipe. I cook them for 11 minutes for a chewy cookie. I think the cookie scoop uses more of the dough than using the teaspoonful, it's probably closer to a tablespoon.

3/4 cup sugar
1 Tbsp Cinnamon
Put above in a large plastic bag or bowl and mix well.

4 Tubes of Biscuits
chopped nuts (optional)
Cut each biscuit into 6 pieces and place in sugar/cinnamon mixture coating well. Do small batches at a time. Pizza cutter works great in cutting into pieces.

Drop coated pieces into greased Bundt pan (or two 8 x 8 pans)
Sprinkle with chopped nuts between each tube, making layers.

Bring to a boil on the stove:
1 cup sugar
1 Tbsp Cinnamon
1 stick butter or margarine

Pour over biscuit pieces and bake at 325 degrees for 35-40 minutes.
Invert on serving plate and enjoy!

6 cucumbers, peeled and sliced
2 - 3 cups white vinegar
2 - 3 cups water
2 Tbsp sugar

SPICE MIX: 3 Tbsp salt
2 Tbsp dill weed
1/2 Tbsp dill seed
1 - 2 tsp mustard seed (to taste)
1 tsp garlic powder
1/2 tsp cayenne pepper

Use vinegar and water combinations to suit your taste...the more vinegar the more sour. I found 2 cups of each to be a good combination, but it is still on the sour side.

Mix spices with vinegar, water and sugar (I just use a 2 cup measuring cup and add spices to liquid in that, pour over and then add rest of liquids).
Pour over cucumbers, in a large bowl, and mix well.
Mixture will keep for up to 2-4 weeks in the refrigerator.

Variation: Use any other raw vegetables, cauliflower, carrots, celery, peppers, broccoli, or combo of any. If using broccoli or cauliflower heat them first (after mixing together) in the microwave until hot....not boiling...then refrigerate. I have found 3 times at 5 minutes each, stirring in between, to be ideal with cauliflower. If adding other softer veges to the combo I would wait until after the heating stage to add them in, otherwise they may get too soft.

More Recipes...

1. Cookie Recipe.com -Do you need some new cookie recipes, or just can't find a certain recipe? Do a search here. Play Recipe Roulette, check out the top 10 recipes of the week, get an international recipe, get some tips and hints, help someone else locate a recipe...and the recipes are even printed out in card format.
2. Now they also have: Cake Recipe.com and Pie Recipe.com
3. San Francisco Herb Co. -has over 450 top quality Herbs, Spices, Teas, Botanicals, Essential oils, Potpourri recipes, and more. Their quality is GREAT and the prices are better than the grocery store, but be prepared to purchase things in 4 ounce OR 1 or more pound quantities.
4. Do you ever need a Spice Guide? This site includes the history of spices, an encyclopedia to search, how to use spices in foods, recipes, Healthy Seasonings (more recipes), and a Kids' Corner with a few fun projects to do.