I made some eggs and cookies:
One dozen hard boiled eggs*, peeled and cut in half, yolks set aside
1-2 ripe avocados, scooped from shell (ok, I admit I cheated today and used some of that Costco guacamole)
1/2 to 3/4 cup mayonnaise
1 T. dry mustard (wet is OK, too)
a dill pickle, chopped finely (or a scoop of relish)
A drop or two of green food coloring
Salt and pepper to taste
Green or black olives, sliced
Smush up the yolks and avocados with a fork. Mix in everything except the olives. Scoop greenish mixture back into egg halves, and top with an olive ring. Refrigerate until the party starts.
*Put your eggs in cold water, with 1″ of water covering eggs. Bring to a boil, then remove from heat. Let sit 15 minutes, and then put eggs into ice water. This keeps them from getting the greenish ring around the yolk, although in this recipe that hardly matters, and keeps the whites from getting rubbery.
(I was gonna call these Goblin Droppins, but decided this is a high-class joint and so I would eschew such scatological references. So, if you are one of those high-class peeps, please ignore this parenthetical remark.)
1 lb. butter
2 c. sugar
2 c. brown sugar
2 tsp. vanilla
1 15 oz. can pumpkin
2 c. oats
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
5 c. flour
1 package chocolate chips
Set oven at 375 degrees Fahrenheit. I used my standing mixer, but you don’t have to. Load up the bowl with the butter and sugars, and cream until smooth. Add eggs, vanilla, pumpkin and oats, mix until combined. Turn off the mixer, dump the flour in, and using your fingers, mix in the baking powder, cinnamon, and salt… just toss it with the flour on top. Then run the mixer until combined, and add in the chocolate chips. Scoop onto cookie sheets lined with parchment paper in rounded tablespoonfuls; bake for about 16 minutes (until set but not hard, and edges start to brown. Cookies will harden as they cool). Makes about 60 cookies.