Chocolate Marshmallow Cookies

Cookie:

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon salt

3/4 cup cocoa

1 cup shortening

2 cups sugar

2 eggs

2 teaspoon vanilla

1/2 cup milk

Big marshmallows, cut in half

Frosting:

1 cup brown sugar

6 tablespoons margarine

1/2 cup water

4 tablespoons cocoa

3 cups powdered sugar

2 teaspoon vanilla

Cookie:

Whisk together flour, baking powder, salt, cocoa.  Cream together remaining ingredients except marshmallows.  Add dry ingredients, mixing well.  Bake cookies at 350 degrees for 8 minutes.  Remove from oven and press half a marshmallow, cut side down on each cookie.  Return to oven 2 minutes more to partially melt marshmallows.  Cool on pan 2 minutes then remove to cooling rack.  When cookies are cooled, frost.

Frosting: 

Put brown sugar, margarine, water and cocoa in pan and bring to boil.  Remove from heat and cool.  Add powdered sugar and vanilla.  Spread on marshmallow and cookie.

If there is left over frosting, I put it on graham crackers.

Enjoy!

Steak Kabobs

I stole this recipe from here: allrecipes.com/recipe/sensational-sirloin-kabobs/detail.aspx and man-o-man, it sure was good!

We had family over for Memorial Day weekend and steaks sitting in the freezer.....so why not make kabobs.  This is something I had never done before but I like to try new recipes! 

I usually like to try the new recipe for my husband and I before I make it for a big group of people, but not this time.

Meat Marinade

1/4 cup soy sauce

3 tablespoons light brown sugar

3 tablespoons distilled white vinegar

1/2 teaspoon garlic powder

1/2 teaspoon seasoned salt <I used Lawry's.>

1/2 teaspoon garlic pepper seasoning <I hunted and hunted for this seasoning.  Finally found it under the brand name of Lawry's.>

4 fluid ounces lemon-line flavored carbonated beverage <I used Diet Sierra Mist.>

6 sirloin steaks cut into 1 1/2 inchish cubes <I cut off most of the fat as well because I can't stand the texture of it.>

Vegetable's and Veggie Marinade

1 bottle Italian Dressing

green pepper

red pepper

orange pepper

cherry tomatoes

onion

Mix soy sauce, brown sugar, vinegar, garlic powder, seasoned salt, garlic pepper, and lemon-lime flavored pop with a whisk.  Pour it over the beef chunks about 9 hours before grilling.  

Wash and cut veggies into mediumish-largish chunks.  Put all veggies in one bowl and pour italian dressing over all of it.  Let it marinade for about 30 minutes.

Thread meat and vegetables onto kabob sticks.  Grill on medium to medium-low heat, flipping the kabobs over a few times until done.  Then chow!!

I didn't reserve any of the marinade for basting as the original recipe calls for and they turned out just fine.  And I didn't do the vegetables as the recipe directed either.  I didn't  blanch the peppers or oil the grill grate.

I hardly ever follow a recipe.
Next time I make these I'm going to try throwing everything in a grill basket and grilling them up that way.  No kabob sticks that way!

Homemade Pecan Sandies

This recipe turned out more difficult than it sounds.  I would suggest trying this when you have lots of patients and time!

1 1/2 cups pecans, finely chopped
1 stick unsalted butter
1/4 cup confectioners' sugar, sifted
1/3 cup light brown sugar, packed
1 large egg yolk
1 1/2 cups all purpose flour
1/4 tsp salt

In food processor, finely chop the pecans. (I bought pecans already chopped so there was no need for a food processor.)  Cream softened butter, confectioners' sugar, and brown sugar using an electric mixer on medium-high speed until fluffy or about 3 mins.  Add egg yolk and beat until smooth.  Gradually stir in flour and salt until just incorporated.  Then add chopped pecans.  Divide dough into 2 equal portions.  (When I got to this point the dough was way to dry and would not stick together at all so I added more butter until it would stick together.)  Roll each portion into a log about 10 inches long and 1 1/2 inches in diameter.  Wrap each log individually in a piece of plastic wrap and refrigerate it for at least 2 hours or overnight (I think I refrigerated it only for 1 hour and it came out fine).  When you are ready to bake, preheat oven to 350 degrees F, and line cookie sheets with parchment paper.  Slice dough into 1/3 inch thick rounds and place on prepared baking sheets, spacing about 1 inch apart.  HINT (this hint was in the original recipe): rotating the log of dough often to prevent it from becoming flattened as you cut.  Bake about 15 minutes or until edges are light golden but the top is still soft.  Leave cookies on baking sheets for 5 minutes before carefully transferring them to wire racks to cool completely.

Banana Bars with Cream Cheese Frosting

Bars:
1/2 cup butter
1 cup sugar
1/2 cup brown sugar
2 eggs
2-3 mashed bananas
1/2 cup full-fat sour cream
1 tsp baking soda
2 cups flour
1/2 tsp salt
1 tsp. cinnamon, optional
Cream together butter and both sugars. Add eggs, mixing well. Stir in bananas. Dissolve soda in sour cream. Add flour, salt and cinnamon to batter alternately with sour cream mixture until well blended. Pour into greased 10x15 baking sheet.  Bake at 350 degrees F for 20-25 minutes. Cool completely before frosting.

Frosting:
6 oz. cream cheese (I use 8 oz. because I can't find a 6 oz. cream cheese)
4 tbsp. butter, softened
2 tbsp. milk or cream (I use milk)
2 cups powdered sugar (I use 2 1/2 to 3 cups because I like thicker frosting)
1 tsp. vanilla extract
Mix all ingredients together with electric mixer.  A mixer will give you a fluffier frosting than mixing by hand.  Spread over cool bars.

Peanut Butter Fudge

My mom used to get a little peanut butter fudge when she went to craft shows.  She no longer goes to craft shows so I decided to find a peanut butter fudge recipe and make it for her.

1/2 cup butter
2 1/4 cups brown sugar
1/2 cup milk
3/4 cup peanut butter
1 tsp. vanilla
3 1/2 cups powdered sugar

Melt butter in medium saucepan over medium heat.  Stir in brown sugar and milk.  Bring to boil and boil for two minutes, stirring frequently.  Remove from heat.  Stir in peanut butter and vanilla.  Pour over powdered sugar in a large mixing bowl.  Beat until smooth; pour into a 8x8 inch dish.  Chill until firm and cut into squares.

Chocolate Chip Cookies

I use the recipe off the back of the Nestle Toll House bag of chocolate chip and typically double the recipe as one batch just isn't enough.  The posted recipe is for one batch only.

The recipe (not doubled) says it makes 60 cookies but that all depends on what size you make them.
Prep time: 15 minutes
Cooking time: 9 minutes
Cooling time: 15 minutes

INGREDIENTS:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. package) Nestle Toll House Semi-Sweet Chocolate Chips
1 cup chopped nuts (I have never put these in as my family isn't a big fan of nuts)

DIRECTIONS:
Preheat oven to 375 degrees F.  Combine flour, baking soda, and salt in small bowl.  Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in chocolate chips and nuts.  Drop by rounded teaspoon onto ungreased baking sheets.  Bake for 9 to 11 minutes or until golden brown.  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe states: May be stored in refrigerator up to 1 week or in freezer up to 8 weeks.  I leave my cookies set on the counter in a covered container until they are gone.