Double Chocolate Marshmallow Cookies

This is chocolaty, ooey, gooey, goodness wrap up in a cookie! 

Ingredients

2 cups of all-purpose flour

1/2 cup of cocoa

1 (4) oz box of instant chocolate pudding

1 teaspoon of baking soda

1/4 teaspoon of salt

2 sticks of butter, softened

1 1/2 cups of granulated sugar

2 eggs

1 teaspoon of vanilla extract

1 cup of semi-sweet chocolate chips

1 cup of small marshmallows

Directions

Preheat oven to 350° degrees.

Lightly grease a cookie sheet and set aside.

In a large bowl, add the all-purpose flour, cocoa, instant chocolate pudding, baking soda, and salt.

Combine all ingredients until well blended and set aside.

                                            

In another large bowl add the softened butter and sugar.

Use a hand blender to mix the butter and sugar until the mixture is smooth and creamy.

Add the eggs and the vanilla extract.

 Blend until the mixture is smooth and creamy.

Add the dry mixture to the creamy mixture.

Blend together until all ingredients are well combined.

Add the semi-sweet chocolate chips and the marshmallows.

Using a spoon or fork, stir just until the semi-sweet chocolate chips and marshmallows are combined.

Drop by rounded tablespoon fulls onto the prepared cookie sheet. 

Cook for 10 - 12 minutes or until the cookies settle, as shown. Note: The cookies will puff up a little while cooking and then settle.

Let the cookies cool in the pan for 5 - 10 minutes and transfer them to a cookie rack to finish cooling. 

Enjoy with milk, coffee or your beverage of choice!

Makes 45 - 60 cookies. 

Recipe Notes: I prefer a larger cookie so I doubled the amount added to the cookie sheet so my mixture made 30 cookies.

Note: if you prepare this recipe please feel free to post a picture on my Facebook page! Thanks. 

https://www.facebook.com/Rolisweets

©Rolisweets

Strawberry Kiwi Smoothie

I'm getting at least two servings of fruit in today while enjoying this smoothie. Once again, it's sweetened with banana.

Ingredients

• 2 cups of frozen strawberries
• 2 peeled kiwi fruit
• 1 medium banana (ripe is best)
• 1 cup of almond milk

Directions

Combine all ingredients in a blender and blend thoroughly to make sure that the kiwi seeds and core are thoroughly broken up. Enjoy as a dessert or as an afternoon snack.

Makes 4  servings.

©Rolisweets

Banana Nut Muffins

I enjoy surprising my sweetie with his favorite desserts. This one is definitely at the top of the list!

Ingredients

• 2 cups of all purpose flour
• 2 tsp of baking powder
• 1 cup of packed brown sugar
• 1 stick of butter, softened
• 1 egg
• 1 tsp of vanilla extract
• 2 large ripe bananas, mashed
• 1/2 cup of milk
• 1 cup of chopped almonds, pecans, or walnuts
• cooking oil spray

Directions

Preheat oven to 350° degrees.

Grease a 12-count muffin pan with nonstick cooking oil spray and set aside. In a small bowl, sift together the flour and baking powder and then set aside.

In a large bowl, add the butter and packed brown sugar and mix with a hand blender until smooth and creamy.

Add the eggs and vanilla extract to the mixture and mix until well blended. 

Add the mashed bananas and mix until well blended. Stir in the milk and mix until combined. Add the flour mixture and stir until well blended. Add the nuts and combine all ingredients together.

Add the muffin mixture to the prepared muffin pan and fill the batter to the top of each cup as shown. 

Bake 25 - 30 minutes or until a toothpick inserted in the middle comes out clean.

Cool and serve! Enjoy!

Note: if you prepare this recipe please feel free to post a picture on my Facebook page! Thanks. 

https://www.facebook.com/Rolisweets

©Rolisweets

Pumpkin Cream Parfait

If you love the taste of pumpkin, then you'll enjoy this parfait. It's sweetened with dried cranberries which adds a nice surprisingly good flavor to it.

Ingredients

• 1 (15) oz can of pumpkin puree 
• 1 (16) oz container of lite dairy whipped topping
• 1 cup of crushed almonds
• 1 cup of  dried cranberries
• 4 (8) oz glasses

Directions
In a large mixing bowl, combine half of the lite whipped topping with the pumpkin puree, until nice and smooth. Chill for 30 minutes.

Prepare the parfaits by first adding a enough crushed almonds to cover the bottom on the glass.

Next, add two tablespoons of the pumpkin mixture.

Add enough dairy whipped topping to cover the pumpkin mixture.

 Add two tablespoons of dried cranberries.

Continue to layer in this manner until the glass is full. Top with the remaining dairy whipped topping.

Serve immediately or chill until ready to serve. Enjoy! Makes 4 servings



©Rolisweets

Chicken & Cheese Enchiladas

This is a delicious meal that even our pickiest eaters enjoyed! Chicken & Cheese Enchiladas, it's what's for dinner.

Ingredients

• 10 boneless skinless chicken breast tenders (chopped)
• 2 Tbsp of cooking oil
• 1 Tbsp of cumin
• 1/4 tsp of black pepper
• 1 cup of sliced onions
• 1 cup of sliced red peppers, (green and yellow will work also)
• 2 cups of salsa
• 1 (3) oz can of tomato paste
• 1 cup of water
• 3 cups of thinly shredded Mexican blend cheese
• 6 large tortilla shells

Directions
Preheat oven to 350° degrees.

Prepare a 13" x 9" baking pan by lining it with aluminum foil and spraying it with nonstick cooking oil spray. Set aside.

Add the oil to a large skillet and heat on medium high heat, until the oil is hot. Add the chopped chicken breast and cook for minutes.

While the chicken is cooking, add the salsa, tomato paste, and water to a small pot. Stir until well blended and heat on medium heat for 10 minutes.

When the chicken has cooked for 10 minutes, stir in the cumin and black pepper and cook 10 more minutes.

Add the onions and peppers and cook for 5 more minutes.

When the sauce and chicken are finished cooking, Add the 6 tortilla shells to the prepared baking pan and stand them up side by side. Use 1 cup of the cheese evenly for each shell and then the top with the cooked chicken.  

Close the shells by tightly rolling them up as shown below.

Cover the shells with the prepared sauce. Use as much or less as you prefer.

Sprinkle the remaining cheese on top of each prepared shell.

Cook for 15 minutes and remove them from the oven to cool for 5 minutes. Serve and enjoy!

Makes 4 - 6 servings.

Note: if you prepare this recipe please feel free to post a picture on my Facebook page! Thanks. 

https://www.facebook.com/Rolisweets

©Rolisweets

Easy Caramel Apples

Fall would not be complete without this childhood favorite. I look forward to this time of year, for just this reason. :)

Ingredients

• 4 gala apples (or the apples of your choice)
• 1 (11) oz bag of caramels
• 1/4 cup of milk
• 1 cup of chopped dry roasted peanuts
• 4 wooden caramel apple sticks

Directions
Prepare the apples by removing the stem and inserting a wooden stick into the middle of each apple. Set each apple on a cookie sheet covered with wax paper or aluminum foil.

Add the caramel candy and the milk to a large microwave safe bowl. Microwave for approximately 1 1/2 minutes making sure to check the caramel mixture every 30 seconds to avoid overcooking the candy and the caramel mixture bubbling over. Once the caramel has melted, remove from the microwave and stir the melted candy and milk until the mixture is well blended. Let the caramel mixture cool slightly for 5 minutes. 

When the caramel has cooled slightly, cover each apple with the caramel sauce (just enough to cover each apple). Sprinkle the peanuts onto the caramel immediately so that the peanuts will stick. Let the caramel apples chill for 30 minutes and enjoy!

Note: Cooked caramel is very hot! Be careful when removing it from the microwave.

©Rolisweets

Peach Smoothie

I'm enjoying this treat as an in-between-meal snack! This smoothie is made with apple cider. i hope you enjoy it!

               

                  



Ingredients

2 cups of frozen peaches
2 medium bananas (ripe is best)

2 cups of apple cider

Directions

Combine all ingredients in a blender and mix until well blended. Enjoy as a dessert or as an afternoon snack.

Makes 4 - 6 servings.

©Rolisweets