Cooking Spray

• 2 Medium Zucchini (about 1 pound)
• 1 Tablespoon Olive Oil
• 1/4 Cup Grated Parmesan Cheese (3/4 pound)
• 1/4 Cup Dry Bread Crumbs
• 1/8 teaspoon Salt
• Freshly Ground Pepper

Preheat Oven to 450 degrees.  Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4 inch rounds—In a bowl toss with olive oil.

In another bowl, combine parmesan, bread crumbs, salt and pepper.

Dip each round into the Parmesan mixture, pressing mixture to stick on both sides. Place on baking sheet.

Bake Zucchini rounds until browned and crisp–about 25-30 minutes.  Serve immediately.

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Daughter Beth made these cookies while we were in Michigan last June, 2013. I baked them this past Christmas not only because the were delicious–but I also had an abundance of Michigan cherries–dried.  Beth and Paul brought the cherries to Maui when they visited us over Thanksgiving.

• 1 & 3/4 cups all purpose flour
• 1/3 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup softened butter
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 & 1/2 cups semi- sweet chocolate chunks
• 1 & 1/2 cups dried cherries
• additional granulated sugar

1.  Preheat oven to 350 degrees

2.  Combine flour, cocoa, baking powder, and salt in a small bowl; set aside.  Beat butter, 1 c. granulated sugar and brown sugar in a large bowl at medium speed until light and fluffy–about 2 min.  Beat in egg and vanilla until well blended.  On low speed of mixer, gradually beat in 1/3 of flour mixture at a time, until all is used.  Scrape sides of bowl down between additions of flour mixture.  Stir in chocolate chunks and cherries.  REFRIGERATE COVERED DOUGH FOR AT LEAST ONE HOUR.

3.  Roll chilled dough into golf ball sized balls.  Roll the balls in the additional granulated sugar. Space balls three inches apart on ungreased cookie sheet.  Gently press each ball with bottom of glass—you can dampen a hankie to stretch over the bottom of the glass.

4.  Bake 13-15 minutes or until cookies are set. Cool on cookie sheets for 5 minutes; transfer to wire racks.  Cool completely.

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