Cornflake Chocolate Chip Marshmallow Cookies

My kind of cookie!


Makes fifteen to twenty

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

Bean and Bacon Soup

This is what we came home to after church!

5 strips of lean bacon
3 large carrot, chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 bay leaf
3 15 1/2-ounce cans white beans, drained
4 cups chicken broth
2 tablespoons chopped fresh parsley (i left this out)

In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy

Creamy Broccoli Cheese Soup

I know I already posted a broccoli cheese soup but this one is so much better, I thought!

4 potatoes peeled, and cut into small cubes
5 carrots peeled and chopped
2 heads of broccoli chopped

Boil potatoes and carrots for 10 min. then add broccoli and boil 10 more minutes. Drain and set aside.

Then:
half or whole onion diced
1/4 cup butter

Melt butter then saute onion in butter until tender. Set aside.

Then:
1/2 cup butter
1/2 cup flour
4 cups whole milk
1 cup chicken broth
2 cups cheese
1 1/2 tsp. salt
1/4 tsp. pepper

Melt butter in large pot. Add flour and whisk until mixed well. Add milk and broth. Stirring constantly, bring to a boil and boil for 2 minutes to thicken. Add veggies, onion, cheese, salt and pepper. Reduce heat to low. Serve with rolls or in bread bowls. Enjoy!!

Paula Deen's Pumpkin Bars

I made these for my birthday party and everyone loved them!!Just the right amount of everything and the frosting is amazing!

4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz.) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

*Beat the eggs, sugar, oil and pumpkin until light and fluffy. Then add dry ingredients and mix on low speed until batter is smooth. Spread on a cookie sheet (with one-inch sides) and bake for about 18-20 minutes at 350 degrees. Cool completely before frosting.

Frosting:
8 oz. cream cheese, softened to room temp.
1/2 cup butter, softened to room temp.
1 box (16 oz.) powdered sugar
1 tsp. vanilla
dash of salt
little bit of milk if needed

*Beat cream cheese and butter until really smooth. Slowly add powdered sugar, then vanilla and a dash of salt. If it's too thick, add a little milk until it looks spreadable. Spread evenly over cooled pumpkin sheet cake and then cut into bars.

Zucchini Soup

Brown:
4-5 slices bacon, cut up
1 med onion
2 gloves garlic
1 carrot cut
2 celery w/leaves
Add:
4 1/2 cups water
1 1/2 tbsp condensed beef base
1 1/2 tsp salt (easy on the salt! with the bacon it's plenty salty)
1/4 tsp pepper
1 tsp accent
3-4 med zucchini cut

Cover and cook 2 hours

Penne Pasta & Veggies

This is a vegetarian meal but i added chicken!

1 bag penne pasta
2 or 3 cloves of garlic, minced (I buy the minced garlic in the jar - so easy)
1/2 onion, diced
1 red bell pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 bunch of broccoli
1/2 cup Parmesan cheese
salt and pepper

Cook pasta according to directions on package. Add broccoli to pasta 2 minutes before pasta is done. Drain water but leave pasta and broccoli in pot to keep warm. Meanwhile, in saucepan, pour 2 or 3 Tbs. extra-virgin olive oil - Enough to cover bottom of pan. Add onions and garlic. Heat until slightly brown. Add all veggies (except broccoli of course). Heat on medium for 5 minutes until veggies are cooked. Season with salt and pepper. Add veggies to pasta pot and stir. Mix in parmesan cheese. Stir until melted. Can add more cheese if desired.

PUMPKIN CHEESECAKE

Crust:
1 ½ c. graham cracker crumbs
1/3 c. butter or margarine, melted
¼ c. granulated sugar

Filling:
3 pkg. (8 oz) cream cheese softened
1 c. sugar
¼ c. Packed light brown sugar
2 large eggs
1 can (15 oz) 100 % pure pumpkin
2/3 c (5 fluid-ounce can) Evaporated Milk/ substitute heavy whipping cream
2 tbs. cornstarch
1 ¼ tsp. ground cinnamon
½ tsp. ground nutmeg

Topping:
1 container (16 oz) sour cream @ room temperature
1/3 c. granulated sugar
1 tsp. vanilla

Preheat oven to 350°F
For Crust:
COMBINE graham cracker crumbs, butter, and sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan (or 9 in pie pan). Bake for 6-8 min (do not allow to brown). Cool on wire rack for 10 mins.

For Filling:
BEAT cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.

BAKE for 55-60 min. or until edge is set but center still moves slightly.

For Topping:
MIX sour cream, sugar, and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 mins. Cool on wire rack. Refrigerate for several hours or overnight.
Makes 16 servings