By Teri Cayton
The Parsons Advocate
Gas prices are through the roof again, just in our area in a 12 hour period the price jumped from $2.94 a gallon to $3.29. I don’t know about you but that is just crazy. I might be a skeptic but I believe this all has to do with it being an election year. We are going to see the price of everything fluctuate greatly in the next year.
I absolutely detest election years you just can’t get away from it. If they would put all the money they waste in mailing out flyers to a good use maybe it wouldn’t be so bad. All the trash talk about each other on TV and the negativity of everything is just so off putting to me.
I think I make up my mind about one candidate then another comes on the air and spouts so much bad stuff you don’t know who to believe. Momma Said, “Only one being was born without sin and I am sure the politicians would dig up something bad to say even about Him.”
I am sure everyone has done something in their life they are not proud of but the past is the past. It is what you do today that counts for something. Just live up to the things you say you are going to do and that is the legacy to live by, not something you did when you were a teenager. Momma Said, “The past is the past you can’t change it so just move onward and upward to a better life.”
ALMOND JOY COOKIES
Ingredients
- ⅔ cup almonds, chopped
- 1 14 oz. bag sweetened coconut flakes
- 2 cups semi-sweet chocolate chips
- ⅛ tsp. salt, omit if using salted almonds
- 1 14 oz. can sweetened condensed milk
Instructions
- Preheat the oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper. Set Aside.
- Rough chop whole almonds then measure out ⅔ cup.
- In a large mixing bowl combine the chopped almonds, coconut, chocolate chips, salt (omit if using salted almonds) and sweetened condensed milk. Stir with a spatula until combined.
- Use a 2 tablespoon cookie scoop and scoop balls onto the baking sheet. If you need to reshape the cookies to make perfect rounds, wet your fingers with water and lightly press to reshape. Flatten the tops slightly.
- Bake for 10-14 minutes or until the edges begin to turn golden brown. Allow the cookies to cool on the baking before transferring to a container.