Chocolate Dream Cookies

1 c butter, softened
1 1/2 cups sugar
2 eggs
2t vanilla
2 1/4 cups flour
3/4 c cocoa
1 t baking soda
1/2 t salt
1 c white chocolate chips and/or macadamia nuts, optional

In a large bowl cream together butter and sugar.  Add eggs and vanilla and mix.  In a separate bowl combine flour, coca, soda, and salt.  Add dry ingredients to butter mixture and mix until combined.  Add white chocolate chips/nuts.  Roll into 1" balls and place on ungreased cookie sheet.  Bake 350 degrees 8-9 minutes (do not overbake... They will be soft).  Let cool on cookie sheet for a few minutes before moving to a wire rack. 

For something different try a mint sandwich cookie, here is the frosting recipe...
Mint Frosting:
1/2 c butter, softened
2 T milk
1 t peppermint extract
3 drops green food coloring
3- 3 1/2 c powdered sugar

Cream butter and 1 c powdered sugar.  Add milk and extract and food coloring and whip.  Add the rest of the powdered sugar until desired consistency.

Crockpot Roast

So a celebrity visited our Relief Society meeting this past Wednesday- the Food Nanny!  I think she and Mom could be best friends.  If you haven't heard from her, just check her out on byutv.  She's awesome!

Wes and I were watching one of her shows and she taught a Daddy this yummy crockpot recipe, so I just had to try it out.  It was DELICIOUS.  The best crockpot roast and potatoes and carrots I've ever had.  Honest.

Sauce:

1/3 c. brown sugar
1 T soy sauce
1 T worchestershire sauce
3 T cider vinegar
1 c. beef broth
1 can cream of mushroom soup
1 pkg onion soup mix

Pour over potatoes, carrots, onions, and roast (cross-rib was on sale so we had that but I don't really think it matters what you use) and cook for 4-6 hours.  The sauce makes a super yum gravy too.  It's divine.

You've GOTTA try this one!

Balsamic Black Bean Salsa

*serves 6-8 as an appetizer

1 (15 oz) can black beans, drained and rinsed well

1 (15 oz) can whole kernel corn, drained well

½ medium onion finely diced (about 1/3 c)

½ c finely chopped fresh cilantro

1 (7 oz.) can salsa verde (I used Hernandez brand)

Juice of 1 lime

½ tsp cumin

½ c. balsamic vinegar

salt and pepper to taste

Mix all of the ingredients together in a medium bowl and cover with plastic wrap  Let the salsa marinate for a few hours (or overnight) before serving.  Drain most of the liquid from the salsa before serving.  Serve with tortilla chips.

I sampled this at girl's night out last evening and it was fantastic!  Enjoy!