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This is one of my grandmas classic recipes. I hope you enjoy.

1 cup dried corn, soaked 1 hour
1/2 cup flour
pinch of salt
2 eggs, separated

Drain Corn, then add the dry ingredients. Add egg yolks, mix well. Fold in stiffly beaten egg whites. Fry one side until slightly brown, turn over and brown other side. Serve plain or with cinnamon-sugar.

6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips

In 2−quart saucepan over medium−low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches
220−228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well.
Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each
cookie. Cool completely.
Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store in airtight container.

I found a very interesting article on another blog about going green in the kitchen. It is titled, 100 Big and Little Ways To Make Your Kitchen More Earth-Friendly. Now you can have an Eco-Kitchen!

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
3/4 cup peanut butter
1 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 cups peanut butter cups, chopped
3/4 cup peanuts, chopped
1 cup milk chocolate chips

Preheat oven to 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff.
Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack.

4 medium potatoes, cut in chunks
4 medium onions, sliced
2 tablespoons butter
1/4 cup butter
2 cans cream style corn
4 cups milk
1/2 cup light cream
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon thyme
1/8 teaspoon marjoram

Fry onions in 2 tablespoons of butter until browned. Cook the cubed potatoes for 15 minutes. Use 1/2 cup potato water to rinse out the corn cans.

Warm milk and cream in a large pan and add potatoes, onions, corn and 1/4 cup butter, herbs and salt and pepper. Heat until hot, stirring occasionally, do not boil. Set aside to cool. Reheat and serve.