Shepard's Pie

Shepard's Pie, Lightened UpGina's Weight Watcher RecipesServings: 6 • Serving Size: 10.5 oz • Old Points: 6 pts • Points+: 7 ptsCalories: 290.5 • Fat: 11.1 g • Protein: 16.8 g • Carb: 31.5 g • Fiber: 4.9 g Potatoes:
1-1/2 lbs Yukon Gold potatoes, peeled, diced
3/4 cup fat free chicken broth
2 tbsp fat free sour cream
salt and pepper
paprika Filling:
1 lb 95% lean ground beef
1 tsp oil
1 medium onion, diced
1 celery stalk, chopped
2 cloves garlic, diced
8 oz mushrooms, diced
10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
2 tbsp flour
1 cup fat free beef broth
2 tsp tomato paste
1 tsp Worcestershire sauce
1 tsp freshly chopped rosemary leaves
1 tsp freshly chopped thyme leaves
salt and pepper Boil potatoes in water until cooked and soft. Drain and mash with chicken broth, sour cream, salt and pepper.Preheat oven to 400°.In a large saute pan brown meat. Season with salt and pepper. When cooked, set aside on a plate. Discard any fat in the pan, add oil, onion and garlic and sauté on medium heat about 2 minutes. Add mushrooms and celery and sauté another 3-4 minutes. Add flour, salt and pepper and mix well. Add frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, chopped meat and mix well. Simmer on low about 5-10 minutes.Spread the meat mixture on the bottom of a 11x7 glass baking dish. Top with mashed potatoes, using a fork to scrape the top to make ridges and sprinkle with paprika. Bake 20 minutes or until potatoes turn golden. Remove from oven and let it cool 10-15 minutes before serving

Thai Peanut Noodles

Thai Peanut NoodlesRecipe from: Our Best Bites
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (The bottle w/ the rooster on the front-- 1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. linguine noodles
2 chopped green onions- just the tops
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls.
Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters.
Before eating, squeeze lime juice over noodles and stir to combine.*I think this is great as a vegetarian meal, but if desired, you can easily add very thinly-sliced chicken, which would be delicious too!

Ruth's Diner Mac and Cheese

Ingredients
Recipe courtesy Erik Nelson, chef and owner at Ruth's Diner in Salt Lake City, UT
3 cups uncooked macaroni noodles
1 cup diced onion
1/4 cup melted butter
1/4 cup all-purpose flour
3 cups milk
2 bay leaves
1 tablespoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 1/2 cups grated Cheddar
2 1/2 cups grated Monterey jack
1 cup cottage cheese
For the topping:
1/4 cup melted butter
1/4 cup bread crumbs
Directions
Cook macaroni, drain do not rinse.
In a large saute pan, saute the onions in butter. Add the flour to make a roux and cook for 1 minute. Add the milk, bay leaves, paprika, salt and pepper. Bring to a simmer, stirring often. Mix the 2 cheeses together in a small bowl. Once the mixture is at a simmer, add 3 cups of cheese mixture and the cottage cheese. Stir well, remove from heat, and remove bay leaves from mixture. Add macaroni noodles to milk mixture, mix well.
Pour 1/2 of macaroni mixture into a 2-quart baking dish, cover with 1/2 of the remaining grated cheese, add remaining macaroni mixture and cover with the remaining grated cheese mixture.
In small bowl mix together the topping ingredients and top the macaroni. Place into the oven and bake until golden brown, about 45 minutes.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles
love and olive oil.com
Yield: 3-4 dozen
Prep Time: 1 hour
Total Time: 2 1/2 hours
Ingredients:
2 1/2 cups all purpose flour1 teaspoon salt1/4 teaspoon baking soda1 cup (2 sticks) butter or margarine, room temperature3/4 cup granulated sugar3/4 cup packed brown sugar1 teaspoon vanilla1/3 cup milk or soy milk1 cup mini semi-sweet chocolate chips
14 oz dark chocolate candy coating
Directions:
Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Capellini w/ Tomatoes and Basil

CAPELLINI WITH TOMATOES AND BASIL
House Beautiful
Serves 6
½ cup good olive oil, plus extra for the pasta pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon crushed red pepper flakes
¾ pound dried capellini or angel hair pasta
1½ cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan for serving
1 Bring a large pot of water to a boil and add two tablespoons of salt and a splash of oil to the pot.
2 Meanwhile, heat the ½ cup of olive oil in a large (12-inch) sauté pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
3 While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for two minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Place the pasta in a large serving bowl, add the tomatoes and Parmesan, and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Funfetti Sandwich Cookies

1 package Funfetti Cake
2 eggs
1/3 cup vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Pour cake mix into a large bowl. Stir in eggs, oil, milk, and vanilla until combined. Drop teaspoons of dough onto an ungreased cookie sheet. Bake 7-9 minutes in the preheated oven. Frost bottom side of half the cookies. Top with unfrosted cookie. Roll edges in assorted sprinkles. Makes 24 sandwich cookies. Recipe found on Baked Perfection.
Enjoy!

EASY Crockpot Chicken Recipe

chicken tenders
8 oz cream cheese
1 can cream 'o' chicken soup
1 pkg dry italian dressing mix
Cook all day on low
Serve over rice

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos Recipe
by OurBestBites.com
1/3 C (3 oz) cream cheese1/4 C green salsa1T fresh lime juice1/2 t cumin1 t chili powder1/2 t onion powder1/4 t granulated garlic3 T chopped cilantro2 T sliced green onions2 C shredded cooked chicken1 C grated pepperjack cheesesmall corn tortillaskosher saltcooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.Dip 'em in salsa, sour cream, guacamole, or this dressing.

Avocado Egg Salad

Avocado Egg Salad
Pioneer Woman
Prep Time: 5 Minutes Cook Time: Difficulty: Easy Servings: 4
Print Recipe 3"x5" Cards 4"x6" Cards Full Page
Ingredients
8 whole Hard Boiled Eggs, Peeled
2 whole Avocados, Pitted
4 Tablespoons Mayonnaise
3 teaspoons Red Wine Vinegar
1/2 teaspoon Kosher Sald
Black Pepper To Taste
1 teaspoon Chives Chopped
Preparation Instructions
Combine all ingredients (scrape avocado from skin) except for chopped chives in the bowl of a food processor. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth!
Remove blade from bowl and stir in chives. Check seasoning and adjust as necessary.
Serve on a sandwich (spread bread with a mix of Dijon and mayonnaise) or serve on a thick slice of tomato as a cool salad. Sprinkle on extra chives to make it purty.
Posted by Ree on July 13 2011

Parmesan Tilapia

Parmesan Tilapia
by Allrecipes
1/2 cup Parmesan cheese1/4 cup butter, softened3 tablespoons mayonnaise2 tablespoons fresh lemon juice1/4 teaspoon dried basil1/4 teaspoon ground black pepper1/8 teaspoon onion powder1/8 teaspoon celery salt2 pounds tilapia fillets
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. I like to sprinkle the fillets with salt, pepper, and a little Cajun seasoning for some kick. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. This yields 4 servings.

Mississippi Mud Brownies

Mississippi Mud Brownies {a.k.a. The Tim Riggins Brownie}Recipe very lightly adapted from Southern Living Comfort Food
Brownies:1 1/2 c. all-purpose flour2 c. sugar1/2 c. unsweetened cocoa powder2 tsp. baking powder1/2 tsp. table salt1 c. (2 sticks) melted butter (no substitutions)4 eggs, lightly beaten1 Tbsp. vanilla extract1 c. semi-sweet chocolate chips3 c. mini marshmallows (or enough flat marshmallows to cover a 9×13″ pan)
Frosting:1/2 c. melted butter1/3 c. unsweetened cocoa powder1/3 c. evaporated milk1 lb. powdered sugar
Preheat oven to 350. Lightly grease (and flour, if desired) a 9×13″ pan. Combine the flour, sugar, cocoa powder, baking powder, and salt in a large bowl or the bowl of your stand mixer. Add the melted butter, whisked eggs, and vanilla. Beat on medium speed for about 3 minutes, scraping the bowl occasionally. Add in the chocolate chips and spread the batter in the prepared pan. Bake for 40-50 minutes (or a little less if using a metal pan) or until a pick inserted into the center of the brownies comes out clean.
When the brownies are done, remove from the oven and spread the marshmallows on top. Return the pan to the oven for 2-3 minutes or until the marshmallows are puffed and starting to turn golden brown on top. Remove from oven and cool completely.
While the brownies are cooling, beat together the frosting ingredients on high speed until light and fluffy. Spread over the cooled brownies and cut into squares. Makes about 24 brownies.

Favorite Quote . . .

"The credit belongs to those who are actually in the arena, who strive valiantly; who know the great enthusiasms, the great devotions, and spend themselves in a worthy cause; who at the best, know the triumph of high achievement; and who, at the worst, if they fail, fail while daring greatly, so that their place shall never be with those cold and timid souls who know neither victory nor defeat."--- Theodore Roosevelt

Mongolian Beef

Mongolian Beef
Fav Fam Recipes
This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).4 tsp. vegetable oil2 tsp. ginger, minced2 Tbsp. garlic, minced1 c. soy sauce1 c. water1 c. brown sugar (packed)2 c. vegetable oil2 Lb. flank steaks½ c. cornstarch3 large green onionsMake the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

A little inspiration . . .

"As long and laborious as the effort may seem, please keep shaping and setting the stones that will make your accomplishment a grand and imposing spectacle. Take every advantage of opportunity to learn and grow. Dream dreams and see visions. Work toward their realization. Wait patiently when you have no choice. Lean on your sword and rest a while, but get up and fight again...you are laying the foundation of a great work--your own inestimable future."
-Jefferey R. Holland

BBQ Meatloaf

meatloaf recipe:
Ingredients:
* 1 T BBQ seasoning (1 1/2 C paprika, 3/4 C sugar, 3 3/4 T onion powder)
* 3 T soy sauce
* 1 large egg, lightly beaten
* 1 1/2 cups BBQ Sauce (recipe below), reserving 1/2 cup for the top
* 1 T Worcestershire sauce
* 1 T olive oil
* 1 C chopped red onion
* 1 medium red bell pepper, chopped
* Salt and freshly ground black pepper
* 2 cloves garlic, chopped
* 2 pounds lean ground turkey
* 1 1/2 C bread crumbs
To Make:
Preheat the oven to 350 degrees F.
In a large bowl, mix BBQ seasoning, soy sauce, beaten egg, 1 cup of the BBQ sauce and Worcestershire sauce.
In a saute pan over medium-high heat, add olive oil. Add onion, bell pepper, salt and pepper and garlic. Saute until tender. Remove from heat and add to wet mix.
Pour mixture into bowl with the ground turkey. Add bread crumbs and mix all together with your hands.
Transfer the meat mixture to a cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape. *Cook's Note: Alternately, you can pat the meat into a 9 by 5-inch loaf pan and pour 1/2 cup of BBQ sauce on the top of the loaf.
Bake for 35 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top and continue to bake for 20 more minutes.
The best BBQ Sauce in the world:
Ingredients:
* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 2 tablespoons light brown sugar
* 2 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce
To Make:
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
***NOTES: get the leanest turkey you can find. Also, use store bought bread crumbs. I made my own at home and they didn't absorb enough moisture. The meat had a hard time sticking together once cooked, which made for messy serving. It tasted the same, just had a slightly different texture. Be sure to make the BBQ sauce, store bought just isn't the same.

Jalapeno Cheddar Cornbread

Jalapeño Cheddar Cornbread
source: Ina Garten, Barefoot Contessa at Home
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions I used chives
3 tablespoons seeded and minced fresh jalapeño peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Pork and Tomatillo Stew

The Swallow’s Pork and Tomatillo Stewsource: slightly adapted from Ruth Reichl, Tender at the Bone: Growing Up at the TablePrinter-Friendly Version
1/4 cup canola oil8 large garlic cloves, peeled2 lbs. lean pork, cut into cubes1 bottle dark beer (I used a Sam Adams ale)12 oz. orange juice1 lb. tomatillos, halved28oz canned diced tomatoes, drained2 large onions, chopped2 jalapenos, diced1 bunch cilantro, chopped1 can of black beans, drained and rinsedsalt and pepper
Topping1 cup sour creamjuice of one limeIn a saucepan, add the beer, orange juice, tomatoes and tomatillos. Bring to a boil and then reduce heat, simmering until the tomatillos are soft, about 15 minutes. Set aside.Meanwhile, heat the canola oil in a dutch oven or stockpot. Add the garlic cloves and stir to coat with the oil. Sprinkle the pork with salt and pepper and then add it to the oil, in batches, to brown on all sides. Remove from the dutch oven. Add the onion and jalapeno and saute until tender, 5 or 6 minutes.
Add the tomatillo mixture to the dutch oven, scraping the bottom of the pot to be sure you are getting all the browned bits. Add the pork, cilantro, salt and pepper. Bring the mixture to a boil and then reduce the heat to low. Cook, partially covered, for about 2 hours.
Taste for seasoning. Add the black beans and cook an additional ten minutes, uncovered.
For the topping, stir the lime juice into the sour cream.
Serve the stew over rice, and top it with the sour cream.

Brown Sugar Buns

Brown Sugar Buns
Ingredients
240 ml (8 fl oz or 1 cup) milk
10 ml (2 tsp) vanilla extract
113 gr (1 stick or 1/2 cup) butter, melted
1/3 cup sugar
450-510 gr (15.75-18 oz or 3 ½ to 4 cups) all-purpose flour
2 eggs (beaten)
10 gr (2 tsp) instant yeast
5 gr (1 tsp) salt
57 gr (1/2 stick or 1/4 cup) butter, melted
1/2 cup brown sugar
1 egg
30 ml (2 tbsp) milk
Method
Pour the milk and the vanilla extract into a saucepan and bring the milk to a scald without letting it boil.
Pour the warm milk into a large bowl and let it cool a bit. Then add the melted butter and the sugar.
Add about almost all the flour and the beaten eggs and mix until smooth. Finally add the salt and the instant yeast.
Sprinkle some flour on a flat surface and pour out the sticky dough.
Knead for about 10 minutes adding flour if the dough results too sticky (I practically used all the 4 cups of flour).
When the dough has become smooth and elastic put it in a greased bowl, cover it with plastic wrap and let is rise for at least 1 hour or until double in bulk.
After dough has risen, pour out onto a flat surface and cut it into 16 pieces. You might want them to be all more or less of the same weight.
Roll out one piece of dough to a rectangle. Brush the top with a little butter and generously sprinkle with brown sugar. Roll out another piece of dough into a rectangle of more or less the same size and place it on top of the first rectangle.
Starting on the longest end roll up the dough tightly. Pinch the ends and seam closed. Place the dough seam side down and set aside.
Now go ahead and do the same with the other 14 pieces of dough. You will end up with 8 rolls of dough.
Cut each roll of dough into about 3 triangles. You will end up with 24 pieces of dough. (wow, after all this numbers…I really hope I did the math right!)
Place into a 11” round tart pan. Cover with plastic wrap and allow to rise for about 1 hour or till double in bulk.
Brush with the egg wash and bake in a preheated 375F oven for about 30 minutes or till top is golden brown. Allow to cool before removing from pan.
Have a sweet day!

Cake Batter Rice Crispy Treats

CAKE BATTER RICE CRISPY TREATS:
So easy + a total hit!
3 T Butter
1/2 cup yellow cake mix
10 oz mini marshmallows
6 cups rice crispy cereal
white chocolate melts
sprinkles
Melt butter, stir in cake mix, melt in marshmallows, add rice cereal. Pat into 9x13 glass dish. Cool. Melt chocolate + pour on. Sprinkle the sprinkles.

Surpise Cookies

Ingredients
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Use this frosting with Surprise Cookies.
Yield Makes 1 cup
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Ingredients
2 cups confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
1/4 cup cocoa powder
1/4 cup milk
1/4 teaspoon pure vanilla extract
Directions
Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.