::S'mookies::

::Ingredients::

::Cookies::

- 2/3 cup all-purpose flour

- 1 tsp baking soda

- 1 stick unsalted butter, softened

- 1 cup creamy peanut butter

- 1 1/3 cups packed light-brown sugar

- 1 large egg, beaten

- 3/4 tsp vanilla extract

::Filling:::

- 1/2 cup chocolate chips

- 2 Tbs unsalted butter
- 1/2 cup marshmallow cream

::Directions::
Preheat oven to 375F. Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside.
With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.

Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.

::Pina Colada Cake::

I got this cake recipe from a friend a couple years back

::Ingredients::

- 1 box yellow cake mix

- 1 large can pina colada mix

- 1 can condensed milk

- 1 large carton of cool-whip
- 1 16oz. fresh coconut

::Directions::
Bake cake by the directions on box. While warm poke holes in the cake and pour con. milk & pina colada mix over cake. Cover and refrigerate for several hours or over night. Spread cool-whip on top and sprinkle with the coconut.

::Easy - Stewed Okra & Tomatoes::

::Ingredients::

- 1 pound fresh okra, washed, trimmed, sliced. - (frozen or canned is fine too)

- 1 can 14.5oz. stewed tomatoes

- 2 tablespoons finely chopped onion

- salt, to taste

::Directions::

Place sliced okra in pan; cover with water. Bring to a boil, lower heat to medium and continue to cook for 5 minutes. Drain water and add remaining ingredients. Simmer mixture for 15 to 20 minutes longer, until okra is tender. Add salt, if desired, to taste.

***Serve with some Cracklin Cornbread to sop up the juices -YUM-O!!!

::Chicken & Brown Rice Soup::

::Ingredients::
- 1 1/2 lbs chicken breast
- salt and pepper

- 2 tsp canola oil- 2 cups diced onion

- 1 1/2 cups diced celery- 1 cup frozen diced carrots
- 2 tsp sage

- 1 tsp garlic powder 1/4 tsp. thyme
- 1/8 tsp nutmeg
- 4 cups low salt chicken broth
- 1 cup water
- 2 cups cooked brown rice(Make brown rice ahead of time to use in soup.)

::Directions::
Remove skin from chicken & shred; season with salt and pepper. Heat an 8 quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, carrots, celery, sage, garlic powder, salt, thyme, and nutmeg.

Add vegetable and spice mixture to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2-3 minutes.

::Oreo Cupcakes::

::Ingredients::

- 1 package oreo cookies, regular size

- 1 package mini oreo cookies, for decoration (optional)

- 1 package chocolate cake mix (mix according to directions on box)

- 8 ounces cream cheese, room temperature

- 1/2 cup butter (1 stick), room temperature

- 3 3/4 cups powdered sugar

- 1 teaspoon vanilla extract

- cupcake liners

::Directions::

Preheat oven to 350F degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix.

Fill the cupcake tins. Bake for 15 minutes (or according to box directions. While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

::Brown Sugar Cupcakes::

::Ingredients::

::Cupcakes::

-3/4 cup light brown sugar, packed

- 3/4 cup dark brown sugar, packed

- 1/2 cup (4 ounces) butter, softened

- 3 large eggs

- 2 teaspoons vanilla

- 1 1/2 cups cake flour

- 1/4 teaspoon baking soda

- dash salt

- 1/2 cup buttermilk, low fat is fine

::Brown Sugar Frosting:: (optional)

- 6 tablespoons butter

- 3/4 cup light brown sugar, packed

- 3 tablespoons half-and-half or evaporated milk

- 2 cups confectioners' sugar, sifted

- 1/2 teaspoon vanilla

- hot water, as needed

::Directions::

Heat oven to 350F. Line a muffin pan with paper cupcake liners. Cream 3/4 cup light brown sugar and 3/4 cup dark brown sugar with 1/2 cup of butter until smooth. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of vanilla. In a small bowl, combine the flour, baking soda, and salt. Add about 1/3 of the dry mixture to the creamed mixture along with half of the buttermilk. Beat until smooth. Beat in another 1/3 of the dry mixture and the remaining buttermilk, blending well. Beat in the remaining flour mixture, blending well.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Frost with your favorite frosting or the brown sugar frosting, above
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.

Brown sugar frosting: In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to spread.

::Vanilla-Coconut Cupcakes::

::Ingredients::

::Cupcakes::
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups bakers sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk(2 13-to 14-ounce cans unsweetened coconut milk), room temperature

::Frosting::
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 to 1 1/2 cups bakers sugar
- 1/3 cup reduced coconut milk (2 13-to 14-ounce cans unsweetened coconut milk), room temperature
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups sweetened flaked coconut, (for garnish)

For reduced coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
For cupcakes: Position rack in center of oven; preheat to 350°F. Line 24 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using stand or electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
For frosting: Using stand or electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla extract, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.
Pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.