CHOCOLATE TRUFFLE COOKIES by CK
1/2 cup plus 2 tbsp. all purpose flour
1 1/2 tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
10 ounces good quality bitter sweet chocolate chopped
1/4 cup plus 1 tbsp.butter room temperature
1 cup sugar
3 large eggs room temperature
1/2 tbsp vanilla
1 cup good quality bitter sweet chocolate chips
Preheat oven to 350°. Line cookie sheets with parchment paper. In a bowl sift together flour, cocoa powder, baking
powder and salt. Using a heat proof bowl melt chocolate in microwave at 50% power, stirring occasionally until melted and
smooth, set aside to cool for 5 to 10 minutes. In large mixing bowl using paddle attachment,combine butter and sugar and beat on medium speed until creamy. Add eggs, one at a time, mixing well in between. Increase speed to high and beat for about 3 minutes until batter is light and pale in color, scrape bowl as needed. Turn mixer to low, add in melted chocolate and
vanilla, combine just until incorporated. Remove bowl from mixer and with spatula fold in flour mixture. (do not over mix )
Stir in chocolate chips. Immediately scoop dough onto cookie sheets (heaping tablespoon) about 2 inches apart. As dough will harden, quickly scoop all dough onto cookie sheets. It is best to bake all cookies at once if you have a convection oven, if not keep cookies at room temperature until ready to bake next batch. Bake 14-16 minutes until tops evenly crack, turn cookie sheet halfway through baking time.Leave cookies to cool on cookie sheet on wire rack before removing.

MACARONI COLESLAW by GKT
1 pkg. (7 oz) ring macaroni or ditalini
1 pkg. (14 oz) coleslaw mix
2 medium onions, finely chopped
2 celery ribs, finely chopped
1 medium cucumber, finely chopped
1 medium green pepper, finely chopped
1 can (8 oz) whole water chestnuts, drained and chopped

DRESSING:
1 1/2 c. Miracle Whip
1/3 c. sugar
1/4 c. cider vinegar
Salt and pepper to taste
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add the coleslaw mix, onion, celery, cucumber, green pepper and water chestnuts. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.