fudge covered marshmallow cookies

This is one of my childhood favorites. A few years ago I asked my mom to dig out the recipe and everytime I have made them everyone loves them! What could be better than a chocolate cookie topped with a marshmallow then covered in a fudgy frosting?
Here is what you need, it makes about 2 1/2 dozen and I often double the recipe because these will go fast! Just remember to double the frosting too!
1/2 Cup Shortening
1 Cup sugar
1 egg
1 tsp vanilla
1/2 Cup milk
1 3/4 Cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
1/2 bag marshmallows cut in half lengthwise

for the frosting:
1 1/2 squares unsweetened chocolate
1/2 stick butter
1/4 Cup evaporated milk
about 1 pound powdered sugar

Mix together shortening and sugar, add in egg and mix well, add in milk and vanilla. In medium bowl mix flour, baking soda, salt and cocoa. Add to shortening mixture and mix just till well blended.  dough will be fluffy and mousse like. Drop by spoonfuls onto greased cookie sheet and bake at 350* for 8 minutes. Remove from oven and place a marshmallow half on top cut side down and press gently. Put back into oven for 1-2min until marshmallow is soft and puffed up a little. remove from oven and cool on racks completely.

For frosting: cook till thickened in medium saucepan the chocolate squares, butter and milk. Add powdered sugar till a spreading consistency. Frost cookies making sure to completely cover the marshmallow. Frosting may need to be warmed slightly in microwave occasionally to keep it thin enough to frost especially if making a double batch. Enjoy!!

Pumpkin Pie Cake

So this is one of my absolute favorite things ever. A family favorite! I have been making this for years and I think the original recipe came from an old 3 rivers cook book ( I have all of them and I love them!) If I didn't show up to my family's Thanksgiving dinner with this in hand I don't think they would let me in!

 For the base : 1 box yellow cake mix (omit one cup for later use)

to the remainder add 1 stick slightly softened butter and one egg beaten.

mix with fork and press into greased and floured 9x13 pan.

for filling mix together

1 large can pumpkin

1/2 cup brown sugar

2/3 cup milk

3 eggs

1/4 cup sugar

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

beat mixture and spread over cake dough base

for topping :

 remaining cake mix

1/4 cup sugar

1/4 cup brown sugar

1/2 stick butter slightly softened

sometimes I add a few dashes cinnamon here too

crumble together and sprinkle over cake

Bake at 350* for 50-55 minutes.toothpick should come out clean. When cooled it is great with whipped cream! Store in refrigerator. I hope you love this as much as me and my family do!

Cake Batter Rice Krispy Treats! What?

I have been making Rice Krispy Treats since I was in elementary school and I have NEVER used a recipe. My mom just taught me how by eyeballing it and putting stuff in till it feels right. But when I came across this recipe it intriuged me. So I made it and brought it to my Sunday School class this morning. They loved it :) Of course I adjusted it slightly from the original. But it is a fun yummy recipe that kids especially will love.

they are colorful and festive



Ingredients:

• 3 Tbsp. butter
• 1 (10 oz.) bag of mini-marshmallows
• 1/3 cup white or yellow dry cake mix
• 1/2 tsp vanilla
• 6 cups crispy rice cereal
• 1 container of sprinkles

Method:
Melt butter in a large saucepan over low heat and add marshmallows. Stir often  until melted.. Stir in vanilla. Add in dry cake mix slowly and stir until combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish  ( top with remaining sprinkles, if desired). Let sit for about 30 minutes before cutting. Enjoy :)

Chicken Spinach Tortellini Bake

Welcome to my first post! I hope you enjoy the recipes and other things I put up! Please comment or ask questions. Would love to hear from you!
I adapted this recipe from one I found on Pinterest and made it my own. I loved it! I put it in two smaller pans rather than one 9x13 and froze one to make in a few weeks. I love to do that and try to split recipes whenever I can. Here is the recpie I adapted it from if you want to check this one out too. http://www.melskitchencafe.com/2009/05/chicken-tortellini-bake.html

This is the finished product

 INGREDIENTS:
16 ounce package of cheese tortellini  or I used 1 9oz pkg of cheese and 1 9oz pkg of spinach tortellini
1 tablespoon oil
2 large chicken breasts cut up into bite size pieces
1 10oz package frozen chopped spinach. (thawed, and patted dry)
1 small onion
2 tablespoons flour
8 ounces (1 cup) chicken or vegetable  broth
3/4 cup sour cream (I used light with good results)
2 cups shredded cheese (I used a combo of italian blend with a little cheddar)



This kind can be found at Aldi!



cook the onion in oil (I used olive oil) for a few minutes then add in chicken to cook with it. I also added in a little garlic seasoning and pepper with the chicken. Spice it up according to your tastes.

DIRECTIONS:

Bring a large pot of water to boil and cook tortellini al dente. Drain and set aside.
Heat the oil in a large non-stick skillet over medium heat.Add chopped onion and cook till soft. Add in the chicken and cook until no longer pink.. Sprinkle flour over chicken and onion and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened. Stir in spinach and turn off heat.
Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of  pan or 2 smaller pans if you want to freeze one. Sprinkle half the cheese over tortellini. Put cooked chicken,spinach,sauce mixture on top and sprinkle remaining cheese over the top.
Bake covered with tin foil at 350* for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.



Yum! Enjoy :)