Chocolate Suprise Cookies

So you know the peanut butter suprise cookies I posted awhile back from Coleen's recipes? Well she also posted this recipe with a chocolate cookie dough and I knew that I had to give these a whirl also. Coleen used peanut butter cups but I thought Caramel cups and caramel Hershey kisses would be great with a chocolate dough so that is what I used and then I drizzled them with caramel. These would be a great addition to your holiday cookie plates. You could also drizzle them with white chocolate and that would look great!!!

Chocolate Suprise Cookies
1 1/4 cup butter, softened
1 cup brown sugar
2/3 cup white sugar
2 large eggs
1 tsp vanilla
2 1/2 cups flour
2/3 cup baking cocoa
1/2 tsp baking soda
1/4 tsp salt
Miniature Reeses peanut butter cups, caramel cups or Hershey's caramel kisses or even those candy cane kisses would be great in these if you like mint and chocolate!!

In a large mixing bowl, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour, cocoa, soda and salt and mix well. Let the dough sit for about 15 minutes. Roll dough into 1 1/2 inch balls and place in and ungreased mini or regular muffin pan. Bake at 350 for about 12 minutes. Immediately press your desired cup or kiss into each cookie, pressing them down as far as they will go. Let cool in the tin for about 10 minutes then remove to cooling racks.


I want to wish you all a Merry Christmas and a happy new year!! This will be my last post until after the new year because our little family is moving the day after Christmas clear across the country and I haven't even started packing my house yet!! Anyway, thank you all for reading and for making such nice comments. And thank you to those other food blog people who have shared there wonderful recipes with us that I have used. May you all feel the true spirit of Christmas this year!! With love until the next year!!
Jessie

White Bean Chicken Chili/Soup

I found this yummy soup/chili recipe over at My Kitchen Cafe. Melanie over at Kitchen cafe called it Chili but I already have a chicken chili recipe that we love that is oh so not that good for you with cream and sour cream in it so this to me is more of a soup than a chili because it is healthier for you. I tweeked the recipe a little I will write it as I made it but if you would like the original recipe go here for it. Give this soup a try it is really easy and fast to make!!! Plus go Check out My Kitchen Cafe. She has some really great recipes and the ones I have tried are always yummy!!!

White Bean Chicken/Turkey Soup adapted from My Kitchen Cafe
1 T. olive oil
1 onion, diced
2-3 stalks celery chopped
1-2 T. minced garlic
2 (14.5 oz each) cans great Northern beans, undrained
2 cups cooked diced or shredded chicken or turkey
4-6 cups chicken broth
1 cup salsa (I used red salsa but I think I will try green salsa next time)
2 tsp oregano
3/4 tsp celery salt or just plain salt if you add the fresh celery
1 cup frozen corn
1 1/2 cup shredded mozzarella cheese

In a medium sauce pan, heat the olive oil on medium heat, Add the onions, celery and garlic and cook until tender. Add all the remainder of the ingredients except the corn and cheese, and bring to a boil and simmer for how ever long you like. I let mine simmer for a half and hour but that is not necessary if you are short ontime. Then add the corn and continute to simmer until corn is heated through. Then add the cheese a handful at a time, stirring to let each addition melt before adding the next. Serve immediately after all the cheese is melted.