Chocolate marshmallow cookies

I went to a cookie party last night and made these yummy concoctions. They are sooo moist, gooey and chocolatlie, you can’t go wrong! I wish I would have thought to sprinkle crushed candy cane on top to make them festive!

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/4 cup milk
1 3/4 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cocoa

1 package large marshmallows

Blend butter and sugar. Add egg, vanilla, milk and remaining ingredients, leaving out marshmallows. Scoop out cookies with mini ice cream scoop. Bake at 350 degrees for 5-7 minutes. Remove from oven.

Cut marshmallows into thirds. Push a third of a marshmallow into the center of each cookie. Bake for 2 more minutes. Let cool and frost. Makes just shy of 2 dozen with a pampered chef med. Scoop!

*frosting*

2 cups powdered sugar

1/2 teaspoon salt

5 tablespoons milk

3 tablespoons cocoa

3 tablespoons melted butter

Whisk all ingredients together until smooth.

IHOP French Toast and Coconut Syrup

I found this gem on the Sisters Cafe site and had to try it. I bought a loaf of French bread at the store and happened to have everything else on hand. It was super yummy! My family ate it up and the syrup is oddly addicting and seriously delicious. It's a really light coconut flavor too. The website mentioned that if you don't like coconut, you can substitute vanilla extract instead. Oh, and I doubled the recipe and it was a perfect amount for a whole French bread loaf, cut thick (about 1/2 inch to 3/4 inch is what I did).

(Photo courtesy The Sisters Cafe)

IHOP French Toast

2 eggs

½ c. milk
1/8 tsp salt
1 tsp vanilla
3 Tbsp. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup.

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract (or you can substitute vanilla, but I love the coconut!)

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Tomato Basil Parmesan Soup

What? We have a recipe blog??



Silly me, I almost forgot! It's been that long!



However, I made this soup, which I got from the Sister's Cafe website, and after tasting just one tiny little bite, I knew I'd be posting this. It's just that good. And easy. And good.

Tomato, Basil, and Parmesan Soup

2 (14oz) cans diced tomatoes, with juice

1 cup finely diced celery

1 cup finely diced carrots

4 cups chicken broth

1 cup finely diced onions

1 bay leaf

1 tsp dried or 1 Tbsp fresh oregano

1 Tbsp dried or 1/4 cup fresh basil

1/2 cup butter

1/2 cup flour

1 cup Parmesan cheese (like the Kraft stuff)

2 cups half and half, warmed

1 tsp salt

1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil, add those two ingredients in the last hour of cooking - I used fresh basil and dried oregano). Cover and cook on low for 5 to 7 hours, until the flavors are blended and vegetables are soft.

**Sister's Cafe website suggests using a food processor to finely dice all the vegetables. After dicing them by hand, I'd have to suggest the food processor too. Mine just weren't small enough!

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in one cup hot soup from the slow cooker. Add another 3 cups of soup and stir until smooth.

Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt, and pepper (and dried basil and/or oregano, if not using fresh). Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.