MELBA'S SWAP SHOP
Which cookie is best? You choose
DEAR MELBA: Bobbie Foreman asked for cookie recipes using cake mix. Here's one a woman gave me years ago. She said it was important to use Duncan Hines mix, because other brands wouldn't work with the same measurements. My husband likes the ones made with peanut butter chips best, but I like white chocolate best.
1 Duncan Hines (16 ½ ounces) devil's food cake mix
1/2 cup cooking oil
2 eggs, lightly beaten
1/2 bag peanut butter chips (10 ounce bag) or 1/2 bag white chocolate chips (11 ounce bag)
3/4 cup chopped nuts
Heat oven to 375 degrees and grease cookie sheet. In large mixing bowl, combine dry cake mix, oil and eggs. Add chips of choice and nuts. Stir until well combined.
Using 1-tablespoon cookie scoop, drop onto prepared baking sheet and bake 7 to 9 minutes, just until set.
It's a good idea to try baking a couple of cookies to start with, because it's easy to overbake these cookies.
TAMARA COX, Oklahoma City
Others sharing included Helen Platt, Midwest City, and Marilyn Chandler, Oklahoma City.
DEAR MELBA: I've seen people trying to choose a cantaloupe, give up and walk away without buying one. To choose a ripe cantaloupe, pick it up. A ripe one will be rather firm but not hard. Smell it at the stem section. A ripe one will be fragrant.
OKLAHOMA CITY READER
DEAR MELBA: Here‘s a good soup recipe I picked up recently while in Texas.
2 pounds ground beef
2 cans (10 ounces each) Rotel diced tomatoes, undrained
2 cans (15 ounces each) black beans, undrained
2 cans (15 ounces each) whole kernel corn, undrained
2 cans water
2 cups chicken broth
2 packages (1.25 ounces each) dry taco seasoning mix
In large saucepan, brown beef and drain. To saucepan, add tomatoes, black beans and corn. Stir in water, using corn cans to measure. Add chicken broth. Mix together well. Cover and simmer until hot and flavors are blended, stirring occasionally, about 30 minutes.
SANDY KILLIAN, Oklahoma City
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