Spring Break

I am on spring break this week! Since we juggle 3 different school district calendars, it's a rare occasion when all of our spring breaks line up. Brian was on break two weeks ago, and the boys have school 3 days this week and then are off for a few days. I am enjoying time at home and tackling some spring cleaning projects. While Brian was on break, I worked on washing our screens and windows. That was a big job, but one that desperately needed to be done. This week, I've been organizing closets and the pantry, and doing a little baking.

I made these no bake cookies that my sister introduced me to. When I first made them, the boys were put off by the fact that there was oatmeal in them. Oatmeal is relatively healthy you know, so that makes it taboo for our boys! However, after convincing them to try one, they gobbled them up and now call them "Disgusting Cookies" (because they first called them disgusting before they had tried them) and eat them hand over fist!

After cleaning out my pantry this morning, I came across a 1/2 eaten box of cornflakes and decided to look online to see what I could make with them. I found a recipe for Coconut-Cornflake Cookies that was very quick and easy, and I thought tasted very good.

The week is going way too fast as always, and I'm trying to recharge and get ready for the last push until the end of the school year!


An organized pantry



An organized closet

Very tasty!

Coconut-Cornflake Cookies

INGREDIENTS
3 egg whites
1 1/4 cups white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 1/2 cups flaked coconut
1 1/2 cups cornflakes cereal

DIRECTIONS
Preheat oven to 325 degrees F (170 degrees C).
Beat egg whites until stiff (the egg whites not your arm).
Stir in sugar, salt and vanilla.
Blend coconut and cornflakes and add to egg white mixture.
Drop on ungreased parchment paper. Bake for 15-18 minutes.