Double Dark Chocolate Cookies

12-ounce package semisweet	2⁄3	cup sugar
chocolate chips	2⁄3	cup packed brown sugar
11⁄2 cups flour	3⁄4	cup butter, room temperature
1⁄2 cup unsweetened baking cocoa	3 eggs
1 teaspoon baking soda	1 teaspoon vanilla
1 teaspoon salt

Melt chocolate chips and set aside to cool slightly. Stir together the flour, cocoa, baking soda, and salt into a bowl. In a large bowl, combine sugar, brown sugar, and butter. Beat with mixer at Speed 2 for two minutes. Add eggs, one at a time, beating after each addition. Add vanilla and beat another 30 seconds. Add melted chocolate and beat on Speed 1 until thoroughly mixed. Add the flour mixture and beat on Speed 1, gradually increasing speed to Speed 3 until thoroughly mixed. Drop by heaping tablespoons onto an ungreased baking sheet. Bake 10 to 12 minutes at 325°F. Allow cookies to cool on baking sheet for five minutes. Transfer to cooling racks to cool completely before storing.

Makes about 31⁄2 dozen large cookies.

Zesty Mashed Potatoes

8 large baking potatoes, peeled,	1⁄2	cup butter, room temperature
cubed, cooked, and drained	1⁄2	cup milk
1⁄2 cup sour cream	1⁄2	to 1 teaspoon minced garlic
8-ounce package cream cheese,	Salt and pepper to taste
room temperature

Place potatoes into a large bowl. Start mixing the potatoes at Speed 3 until they are smooth. Add sour cream, cream cheese, butter, milk, garlic, salt, and pepper and continue beating at Speed 4 until thoroughly mixed. Pour into a greased 9x13-inch baking dish. Bake uncovered for 30 minutes at 400°F. Makes 8 servings.

Blackberry Cobbler

2 to 3 cups fresh or 1 (14-ounce bag)		1 cup flour
	frozen blackberries, thawed	1 cup sugar
1⁄2	cup low fat margarine	11⁄2 teaspoons baking powder
	(40% vegetable oil), melted	1⁄2 teaspoon salt
1⁄4	cup sugar	1 cup milk

Place blackberries and melted margarine into a 9x13-inch baking pan. Sprinkle 1⁄4 cup sugar over the berries and stir to blend in. In a medium bowl, combine flour, 1 cup sugar, baking powder, salt, and milk. Beat with mixer at medium speed for two to three minutes. Pour over the berry mixture. Bake at 325°F for 45 minutes. Makes 8 servings.