Chocolate Marshmallow Brownies

These are divine and SO easy to make!

Image taken from tofw.com

For Brownies
2 Cups Margarine (I use butter)
2 Cups Sugar
1/3 Cup Cocoa
2 tsp. Vanilla
4 eggs
1 1/2 Cup flour
Mini Marshmallows

Instructions-Mix sugar & Margarine until smooth, add cocoa and vanilla. Add eggs one at a time. Add flour. Bake on a large greased cookie sheet for 25 min at 350 degrees.  Immediately add mini marshmallows on top and cook for an additional 3 minuets. Let cool.

For frosting
1/2 Cup butter
1/4 Cup Cocoa
1/3 Cup Sweet and Condensed Milk
Powdered sugar

Combine all ingredients and add powdered sugar until desired consistency.

Spread frosting on top of cooled brownies/marshmallows and Enjoy!

Corn Salad/Salsa

Thanks Amy for introducing us to this amazing stuff!

Corn Salad 

Recipe by Our Best Bites 

Ingredients:
4 cups fresh or frozen corn kernels
8 ounces queso fresco or cotija cheese***
1 large red bell pepper, seeded and chopped
1 small red onion, finely chopped
1 jalapeño pepper, seeded and chopped***
1/2 recipe (about 6 ounces) Cilantro-Lime Vinaigrette (click the link to find the recipe!)
1 large avocado, pitted, peeled, and cubed
Kosher salt to taste

Instructions:

Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl. Toss together the corn, red bell pepper, red onion, jalapeño pepper, and crumbled cheese. Toss with Cilantro-Lime Vinaigrette. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt. It's AMAZING with tortilla chips! Serves 10-12.

***i used feta cheese and a green bell pepper instead of queso fresco and a jalapeño AND i threw in a diced tomato and it was still madly delicious!

HOMEMADE CHICKEN NOODLE SOUP

Recipe from my mom!

You'll need:
4 cans chicken broth
2-3 chicken breasts
Noodles- you can use any kind you want. I like regular fettucini noodles, my mom likes to use the bowtie kind- whatever you like will work! Also, I never measure these, I just eyeball them.  I do about 4-5 cups cooked.
Carrots- I use 3/4 bag of baby carrots
1 small onion
1 cup sour cream
salt and pepper

Pour in your crockpot the cans of chicken broth and 1 can of water. Chop the carrots and onion and add to the broth. Boil chicken, dice, and add to the broth. Simmer on low for 4 hours or until carrots and onions are soft.

Boil the noodles until they are ALMOST done but not quite. Drain and add to your crockpot. Turn crockpot to high and let cook for 1 hour or until noodles are soft and done- i left mine cooking for over two hours last time and they were way too mushy. So check them periodically, stirring and testing softness.

At the very end, right before you're ready to serve it, salt and pepper to taste {not much salt needed} and stir in the sour cream. You can't add it earlier or it separates as it cooks. This add a bit of creaminess without making it heavy and it's so good!

Serve hot, and it's best with warm rolls of course. Enjoy!