Jan. 5

I need to go back to the whoopie pies. I have had some people ask me for this recipe and they were wonderful.
so here you go!!
Cookie
*1/2 cup (1 stick) butter at room temp. (if you make sure that the butter is at room temp and not melted our cookies will not spread.)
*1 cup sugar
*1 1/2 tsp baking soda (I used a little less)
*1/2 tsp baking powder
*1 egg
*1 tsp vanilla extract
*1/2 cup cocoa powder
*1 cup milk
*2 cups flour

Marshmallow filling
*1/2 cup butter at room temp
*1 and 1/2 cup powder sugar
*1 jar of marshmallow fluff
*1tsp vanilla

Preheat oven to 375 and spray the cookie sheets. (I really like the flour in a can)
Beat the Butter, sugar, baking soda and baking powder until light.
Mix in the egg, vanilla and cocoa. (At this point it will be very thick...dont worry!!)
Slowly beat in the milk and flour alternating between the two.
Beat until smooth
Drop the dough by the TABLESPOON. (this is make them the right size and not too big)
Bake for 7 to 8 minutes until they spring back to the touch. Dont overcook!
Cool on a wire rack
When cool put the filling on the back of one cookie and place the second on top. (I put the filling in a large zip lock bag, cut a slit into the corner and that way you will be able to spread the filling easy and not get everything messy!!)

Today Recipe 12
12. Chicken Taco Soup

*1 onion, chopped
*1 (16 ounce) can chili beans
*1 (15 ounce) can black beans
*1 (15 ounce) can whole kernel corn, drained
*1 (8 ounce) can tomato sauce
*1 (12 fluid ounce) can or bottle beer
*2 (10 ounce) cans diced tomatoes with green chilies, undrained
*1 (1.25 ounce) package taco seasoning
*3 whole skinless, boneless chicken breasts
*shredded Cheddar cheese (optional)
*sour cream (optional)
*crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. (be careful that your dog does not get the chicken. That has happened here!!!) Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
Dave said that he liked it better with sour cream. I liked it better without.
As I was putting this in the Crock Pot Elise looked at it and said "I hope I dont have to eat that." They did not!!