Wow, that is some list you have! I love the info on acorns too. You are in Utah, you should try the acorns from the native Gambel's oak. I am told they are among the sweetest acorns. I see from your list that you want the following that I have: yard long beans-brown seeded smooth luffa gourd-edible type cala lily-bulbs favorite beans-I have at least 10 pounds of Kentucky Wonder oriental red hot chili peppers cilantro Other unusual plants you may be interested in: New Zealand spinach-also have seed prickly pear cactus (opuntia ficus-indicus) hardy to -3F Chocolate scented tuberous sunflowers-flowers smell sweet and tubers are tasty Passiflora incarnata-maypop See also my trade list. My Wants: Actinidia Kolomikta-Arctic Beauty Kiwi-really want this. Do you have both male and female plants or just seed? Eggplant-Turkish Italian Orange Mormon Tea-Ephredra nevadaensis Cranberry Stevia rebaudiana Lovage Red Concerto Artichoke Hilds' Blue Winter Radish Purple Haze Carrots

Have any of you tried Oreo Cookie Balls yet? My husband brought me one home that someone at his office made. It was so good! I plan to make them for our holiday party this year. They sound very easy to make. Only three ingredients and no baking. If any of you are familiar with chocolate wafer ice box cake these work on the same principle. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm. Here is a link that might be useful: Oreo cookie balls

I bet you could freeze them, I put them in the fridge and I liked them cold! I used two sheet pans and by the time I finished scooping for the second sheet pan, those cookies came out a lot flatter. Next time I think I will bake one sheet at a time and keep the other sheet pan in the fridge. I never get 100 percent perfection when I bake :) but they sure tasted good!

I'll have to try the chocolate cookie recipe next year (done with baking this year). I've never made chewy meringues before. I used different fillings for my French macarons. All flavorful but parve, though I did some tests with a Mexican chocolate ganache (spicy!) that was wonderful. I found the coffee cake cookies recipe as my friend gave it to me. I haven't made them for many years, though: coffee cake cookies 375° 7-9 min 3 1/2doz (called by Manischewitz crunchy nut cookies because they overbaked them) 12 oz Manischewitz coffee cake mix 1 egg 2 TBSP oil 1 TBSP water 1/2 cup chopped nuts (we used pecans) Mix contents of large bag, egg, oil, and water. Fold in nuts and contents of small topping bag. Drop by tsp onto parchment lined ( or greased ) cookie sheets. Bake at 375° for 7-9 minutes or until lightly browned. I'm always looking for non-chocolate things for Pesach. This was a good cookie, but I can't remember what they're like. I used to bake cakes, my sortof sister's aunt's banana cake and a wonderful gooey honeycake that's best if it falls and just oozes honey. Nowadays, my people don't want a whole piece of cake. They polished off half a batch of toffee, and most of my cousin's brownies, but they want bite sized things. Three of them. :) So they can pretend they're not eating sweets, I guess. I should devise a honeycake cookie, I think. There's another M. mix cookie made with their honeycake mix, but I was thinking more along the lines of something to make in a mini-cheesecake pan. All eggs and honey. :)