Thompson Girls' Recipes

For the cookies:  3 1/2 c. all-purpose flour 1 1/2 c. unsweetened cocoa powder (not Dutch-process) 1 t. baking soda 1 t. salt 1 c. unsalted butter, room temperature 2 c. granulated sugar 2 large eggs 1 c. whole milk 2 t. pure vanilla extract About 30 marshmallows cut in half crosswise.  For the frosting: 6 c. confectioners' sugar 3/4 c. unsalted butter, room temperature 1/2 c. plus 1 T. unsweetened cocoa powder 3/4 c. whole milk 1 1/2 t. pure vanilla extract Directions: 1. Preheat oven to 350 F. Sift together flour, cocoa, baking soda, and salt into a bowl 2. Mix butter and sugar on medium-high speed until pale and fluffy--about two minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture slowly until combined.  3. Using a 1 inch cookie scoop, drop dough onto cookie sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating half-way though, until firm, about 8-9 min. Immediately press a marshmallow half on top of each cookie.

 Ingredients:  Slices of thick bread (I use Sara Lee Artisan)  Sliced Deli Ham Swiss Cheese slices Honey Mustard Strawberry Jam Eggs (about 1 per/sandwich) powdered sugar  Lay out bread slices. Spread honey mustard on one piece of bread. Spread strawberry jam on other piece of bread. Layer desired amount of ham and Swiss cheese on bread slices. Put together the two halves so that the honey mustard and strawberry jam sides are on the inside of the sandwich. Beat eggs and put in a shallow dish. Dip both sides of the sandwich into the egg. Place on a griddle or frying pan and cook till golden brown. Sprinkle with powdered sugar. May be served with extra honey mustard or strawberry jam to dip sandwich. 

Grandma Marilyn's Flap Jack Recipe 2 c. flour 3 heaping forks baking powder 1 T sugar 1/2 t salt milk oil Heat oil in frying pain on medium heat. Mix dry ingredients then add milk until dough-like. Roll dough our and cut in squares. Then, fry in oil until brown. Serve with peanut butter and syrup. (Nutella is good too)

1 large box cook and serve vanilla pudding 1 large box orange jello 12 oz cool whip 2 cans mandarin oranges Drain oranges into measuring cup. Add water to make 3 cups. Bring juice/water to a boil. Add 1 box orange jello and stir until completely dissolved. Chill at least 6 hours or overnight. Fluffy with beaters rhea. Add 12 oz. cool whip. Fold in mandarin oranges. Chill until served. 

1 can creamed corn 1 can whole kernel corn 4 T butter 1 1/2 c cracker crumbs 2 eggs (well beaten) 2 c milk  1/2 t pepper 1 t salt Mix egg and milk. Add corn salt & pepper & 2/3 c crackers. Place in well greased baking dish. Dot with butter, sprinkle with remaining crackers. Bake at 350 for 30-45 min. Until light brown.

4 boneless skinless chicken breasts Salt and pepper Lemon juice 2 large baking potatoes scrubbed or peeled 4 T evoo 1 t thyme 1 med. onion finally chopped 2 garlic cloves 1 bag of frozen corn kernels 1 1/4 c chicken stock 2 T butter 1/4 c fresh parsley Season the chicken breasts with salt, pepper, and the lemon juice. Let the chicken marinate while you get the rest of the meal going. Cut the potato into bit sized pieces. Heat a large nonstick skillet over med-high heat with 2 T of the evoo. Add the potatoes; resist stirring for two minutes allowing them to brown. Add onions and garlic  and cook stirring occasionally for 7 to 8 min or until the potatoes are tender. While the potatoes are cooking, preheat a second large skillet with the remaining 2 T of evil. Add the chicken breasts and cook for 5-6 min on each side. While chicken is cooking, add corn kernels to the potatoes and cook, stirring frequently for 2-3 min. Add the chicken stock, turn the heat up to high, and