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By Peggy Isenhour

This month’s recipes are Frito Corn Salad and Brownie Cookies. I have indicated in parentheses the gluten free options. Blessings.
Frito Corn Salad
2 15 oz can whole kernel corn, drained
1 cup grated cheddar cheese (grate your own cheese if
making salad gluten free)
3/4 cup mayonnaise or less (Duke’s or Kraft is gluten free)
¼ cup chopped green pepper
¼ cup chopped red onion
½ 10 oz bag coarsely chopped Frito Chili Cheese
corn chips (Frito brand is gluten free)
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Brownie Cookies
2/3 cup shortening
1 ½ cups packed brown sugar
2 eggs
1 Tablespoon water
1 Tablespoon vanilla extract
1 ½ cups all purpose flour
(King Arthur Measure for Measure Gluten free flour)
1/3 cup baking cocoa
½ teaspoon salt
½ teaspoon baking soda
2 cups semisweet chocolate chips
½ cup chopped walnuts or pecans (optional)
Cream shortening and sugar until light and fluffy. Beat in the eggs, water, and vanilla. Combine flour, cocoa, salt and baking soda. Gradually add to creamed mixture and beat just until blended. Do not overmix. Stir in the chocolate chips and nuts if desired. Drop by rounded teaspoonfuls on ungreased baking sheet or parchment paper. Bake at 375 ° for 7-9 minutes. Do not overbake. Cool for 2 minutes in pan and then remove to wire racks to cool completely.
Enjoy.