Soft Chocolate Cookies

**This is a super yummy recipe that I found on Allrecipes.com. The cookies are really truly soft and oh so yummy! They are very versatile. You could make thumb print cookies and add your favorite jam or you could use different flavors of extract or add some buttercreme for cookie sandwiches! A truly yummy cake like cookie that my family just loves!**

Ingredients

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners' sugar

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

Truffle Pie (Kelly's Views)

I decided to try the Rich Chocolate Truffle Pie that Jen posted last month I believe. I did make a slight edit to the recipe for those of you who want to try it, but nothing too big :) Well I had found this on AllRecipes.com awhile back and Jen made it before I did. Well she did warn me that it was super chocolatey but man oh man is it chocolatey. This is def for the true chocolate lover! My husband refused to eat it because he said it had too much chocolate!! I could only eat a tiny piece when I did have it and I shared half with my neighbor...I'll have to ask their opinion on it here in the near future.

I did make the fresh cream that she posted as well and that is definitely a two thumbs up. Its literally the only part of the pie my hubby ate...plus I ate a lot of it too. Its great for strawberries yum!

But yeah I would try maybe a shortbread crust...maybe some fresh berries and only small pieces at a time unless you're a hardcore chocolate person! This pie will more than likely never be made in our home again...the search is still on for a different pie...although the triple choclate one is soo good...hmm....

Chocolate Chip Kiss Cookies

Ingredients

• 48 milk chocolate candy kisses, unwrapped
• 1 cup butter, softened
• 1/3 cup white sugar
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla until well blended. Add flour, blend until smooth. Stir in small chocolate chips.
3. Unwrap chocolate kiss candies. Mold scant tablespoons of dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
4. Shape into balls; place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. NOTE: I buy chocolate dessert topping and drizzle over cooled cookies.

**I wasn't impressed with these at all and neither was the hubby...they were too bland for us like they were missing something in the dough, but I can't put my finger on it...maybe you'll like them or alter it so its not so bland...happy banking.**

Fruity Fluff?

I've been on a calorie cutting kick lately, and the fluffy stuff is something nice and super simple to satisfy a sweet tooth. It would be great with fresh fruit stirred in, or maybe even granola. Oh, and I usually go for strawberry Jello, but I'm sure other flavors would be awesome too.

Ingredients

• 1 package sugar free Jello, prepared according to package directions
• 1 container fat free Cool Whip, thawed

Directions

1. Dump Cool Whip and Jello into a bowl.
2. Beat with electric mixer until combined and fluffy.

Cheesy Carrot Casserole

This is another recipe my Gramma has made since forever. I think some version of this recipe has been made in households across America. It's awesome. Even my picky, non veggie eating little brother eats this.

• 3 cans of carrots
• 1 (8 oz) package velveeta cheese, sliced
• 1 stick margarine, melted
  
• Ritz crackers, crumbled

1. Preheat oven to 325 degrees.
2. Spray casserole dish with non stick cooking spray.
3. Alternate layers of carrots and cheese in the casserole dish, ending with a layer of cheese.
4. Pour melted margarine over the top.
5. Sprinkle top with crushed Ritz crackers.
   
6. Bake for 30-45 mins.
   

Pineapple Marshmallow Fruit Salad

My Gramma has made this recipe for years and years. It's super simple and just so good. Nice and light. Perfect as a side item to take to a potluck.

Ingredients:

• 1 bag miniature marshmallows
• 1 (28 oz) can crushed pineapple UNDRAINED
• 1 tub cool whip

Directions:

1. Mix marshmallows and pineapple together in large bowl.
   
2. Refrigerate until the marshmallows have absorbed the pineapple juice, preferably overnight.
3. Mix in cool whip and serve.
   
4. Can be refrigerate for a couple of hours after mixing in cool whip, but it's not necessary.
   

Pepper Jack Macaroni & Cheese

**This was sooo easy and super yummy! I didn't measure out the cheese just kind of eye balled it so I may have added just a bit more! It wasn't spicy at all and my 10 month old devoured it! This will be made again when we want a twist on our mac and cheese. This recipe can be found on Lynn's Kitchen Adventures.**

Ingredients:

• 1/2 lb elbow macaroni ( I used gluten free pasta)
• 3 eggs
• 1 can (12 ounce) evaporated milk
• 1/4 teaspoon cayenne pepper (optional)
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups shredded pepper jack cheese 

Directions:

1. Cook macaroni according to directions.
2. In a large bowl whisk together eggs, milk, and cayenne pepper. Stir in cheese.
3. Add cooked pasta and pour into a 2 quart casserole dish.
4. Bake at 400 for about 20 minutes or until cooked through.
5. Let sit 5 minutes before serving.
6. Serve and enjoy!

The result: