Mississippi Mud Cookies

Ingredients:

2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows
Directions:

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.

Makes 3 dozen

Mississippi Mud Cake

Ingredients:

2 cups Sugar
1 cup shortening
4 eggs
1 1/2 cup Flour
1/2 cup Cocoa
1/2 tsp Salt
1 cup Pecan nuts
2 tsp Vanilla
1 bag Mini-Marshmallows

Icing:

1 stick Butter
1/2 cup Cocoa
1 box Powdered Sugar
1/2 tsp Vanilla
1 cup Pecan nuts
1/2 cup Sweetened Condensed Milk

Directions:

Preheat oven to 325 degrees.

Cream shortening, sugar and eggs by hand. Sift flour, salt, cocoa, nuts, and vanilla. Pour in 9 x 13 cake pan and bake for 30 to 35 minutes.

Take out of oven and cover with mini marshmallow and return to oven until melted.

Make icing and spread on top of marshmallows.