Rolo-Filled Chocolate Cookies

All Recipes Website. Recipe by Malory Larson.
www.allrecipes.com

2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter
2 teaspoons vanilla extract
2 eggs
48 chocolate-covered caramel candies (such as Rolo).

Preheat oven to 375 F (190 C).

Mix flour, cocoa powder and baking powder together in a small bowl. Beat 1 cup white sugar, brown sugar and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs. Beat well. Stir flour mixture into sugar mixture; mix well.

Lightly flour hands. Shape about 1 tablespoons dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.

Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar side up, onto a baking sheet, about 2 inches apart.

Bake in the preheated oven until cookie is set and slightly cracked, 7-10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.


Makes 48 cookies

Tomato Soup

Cookbook The Pioneer Woman Cooks Dinnertime.

www.thepioneerwoman.com

1 tablespoon butter
1 tablespoon olive oil
1 garlic clove, grated
1 medium onion, finely diced
3 large carrots, finely diced
2 tablespoons tomato paste
4 cups vegetable or chicken broth
Three 28-ounce cans whole tomatoes
1/2 cup heavy cream
2 tablespoons chopped parsley
2 tablespoons chopped basil, plus leaves for garnish
Kosher salt and black pepper to taste

In a big ol' pot, melt the butter in the olive oil over medium-high heat.
Then, add the garlic, onion and carrots.
Stir the veggies around and cook 'em for 5 minutes or so, until they start to soften.
Add the tomato paste and stir it into the veggies, letting it cook and release its flavors for a couple of minutes.
Next, add 1 cup water along with the broth.
Add the tomatoes. Stir the mixture around, bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes.
Blend the tomato soup or use an immersion blender and puree it about halfway. Be careful when you blend hot soup in the regular blender.
To soften the tomato flavor a bit, add the cream.
Then stir the soup and let it cook for a few minutes more.
Finally, sprinkle in some chopped parsley and basil along with some salt and pepper to taste.

Makes 12 servings

Judy's Poppy Seed Cake

Recipe courtesy of Judy Smith

1 box yellow cake mix
1 1/2 small boxes instant butterscotch pudding
1/2 cup salad oil
1 cup warm water
4 eggs
1/4-1/3 cup poppy seed

Mix all the ingredients and beat at medium speed for 3 minutes. Pour into a well-greased and floured Bundt cake pan.

Bake at 350 F for 50 to 60 minutes. Do not overbake.