Yahoo! It's Friday! Whatta week! I think I was sick yesterday -- rather last night -- because about midnight I was BURNING up and had the shivers and shakes and no matter how many blankets were piled on me, I was freeeeeezing! Plus I drank nearly 3/4 of the gallon of water beside my nightstand! Eeek! Felt more like I was dehydrated. But anyway, I felt a lot better today and refrained from calling in sick (like I really wanted to do!).

We're having our Christmas luncheon @ work on the 22nd and I'm wondering what should I bring? It's a toss-up. Either I'll bring my fav-o-rite cookies (mocha chocolate chip) or my fave-o-rite cake (Holiday poke cake). What a a quandary.... both are deeeelish. Help me choose... here are the recipes for both (feel free to copy them for yourself, too -- they're both fantastic!)

MOCHA CHOCOLATE CHIP COOKIES (a coffee lover's dream!)
(pic & recipe can be found here):

Ingredients:

1 1/2 cups flour
4 teaspoons NESTLÉ TOLL HOUSE Baking Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
5 tablespoons NESCAFÉ TASTER'S CHOICE 100% Pure Instant Coffee Granules
2 tablespoons warm water
1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

Directions:
PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and creamy. Beat in egg and vanilla extract.

COMBINE Taster’s Choice and water in small bowl; stir until coffee is dissolved. Add to sugar mixture; mix well. Gradually mix in flour mixture. Stir in morsels. Drop by rounded teaspoon onto prepared baking sheets.

BAKE for 10 to 12 minutes or until edges are crisp. Remove to wire racks to cool completely.

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Holiday Poke Cake (so pretty and EASY, too!)
(pic & recipe can be found here):

2 baked 9-inch round white cake layers, cooled

2 cups boiling water

1 pkg. (4-serving size) JELL-O Brand Gelatin, any red flavor

1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed


PLACE cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce layers with large fork at 1/2-inch intervals.

STIR 1 cup of the boiling water into each flavor of dry gelatin mix in separate bowls at least 2 minutes until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over second cake layer. Refrigerate 3 hours.

DIP 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining whipped topping.

REFRIGERATE at least 1 hour or until ready to serve. Decorate with fresh raspberries, if desired. Store leftover cake in refrigerator.

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Off to beddie bye for me. This fever thing has wiped me out!