By Teri Cayton
The Parsons Advocate
Thanksgiving is over and Christmas is almost here. Five weeks until another year is under our belts. It is hard to believe that it is going to be the year 2022, never thought I would live to see it.
I am still waiting to bag my big buck. Momma Said, “Patience is a virtue.” I will do my best and hope I at least get to see a big one. I don’t know how many more years I will be able to get out and traverse the woods and try for a big buck. I would like to beat the one I have on the wall, which is an eight point. Even if it is another eight I hope it will be bigger than the one I have.
If I am not lucky it will still be a treat just to get back into the woods once again. I have always loved nature and you can certainly emerce yourself in it when the squirrels are running around and the birds are singing. I always seem to get around a woodpecker somehow and it is a treat listening to it pecking for worms and bugs.
I hope everyone had a great Thanksgiving and remembered to send prayers to our soldiers, first responders and to the loved ones not able to be at our tables this year. Momma Said, “Never forget.”
Almond Coconut Cookies
- 14 oz. sweetened coconut flakes
- 14 oz. sweetened condensed milk
- ⅔ cup lightly chopped almonds
- 2 cups semi sweetened chocolate chips
Heat your oven to 350 degrees F or 177 C.
Add the coconut flakes, condensed milk, almonds, and chocolate chips to a large mixing bowl.
Using a spatula, mix until well combined.
Place the mixture in the fridge for 15 minutes or so until it sets.
Using a large ice cream scoop, pick up a level scoop, and place it on a baking tray lined with parchment paper.
Leave lots of space in between as they will expand.
Flatten them down a bit with your hand.
Place in the oven for about 12 to 15 minutes.
Remove the cookies from the oven and allow them to cool completely.
Serve and enjoy your coconut almond cookies.