Christine's Favorite Corn, Avocado and Tomato Salad

2 cups cooked corn, fresh or frozen

1 avocado, cut into ½ inch cubes
1 pint cherry tomatoes, halved
½ cup finely diced red onion

Dressing:

2 tablespoons olive oil
½ teaspoon fresh lime zest
1 tablespoon lime juice
¼ cup chopped cilantro
¼ tsp. salt
¼ tsp. pepper

Directions:

Combine the corn, avocado, tomatoes and onion in a large glass bowl.  Mix together the dressing
ingredients in another bowl.  Pour over the salad and gently toss to mix.

Everyone's Favorite Chocolate Chip Oatmeal Cookies

1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 eggs
2 tsp. pure vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp baking soda
3 cups Quick Oatmeal
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.

Mix together butters and sugar, beat in eggs and vanilla.  Do not overbeat.
Add flour, salt and baking soda. Add oatmeal and chocolate chips.

Drop by medium ice cream scoop full (approx. 1 1/2 tablespoons) onto a lightly greased (spray with Pam) insulated cookie sheet.  I used the OXO medium ice cream scoop and spray it with Pam before first batch.

Bake exactly 13 minutes.  Let sit on pan on rack for a few mintues to set up.  Remove from pan and let cool on wire rack. 

Mom's Best Homemade Brownies

4 (1 ounce) squares unsweetened baking chocolate
1 cup butter
1 cup flour
1 teaspoon baking powder
4 large eggs
2 cups sugar
2 teaspoons vanilla
2 cups chopped nuts (optional)

Preheat oven to 350 degrees.

Melt chocolate and the butter.   Let cool.

Mix flour and baking powder together in a bowl.

Beat eggs well, gradually beat in sugar.  Blend in chocolate/butter mixture and vanilla.

Add flour and baking powder mixture, then stir in nuts.  Pour into a greased 9 x 13 pan.

Bake at 350 for 30-35 minutes.

When cool, dust with powdered sugar.