Slow Cooker Potato Corn Chowder

Ingredients:

• 24 oz red potato, diced
• 16 oz frozen corn, or 2 ears fresh
• 3 Tbsp all-purpose flour
• 6 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp unsalted butter
• 3 Tbsp milk

Preparations:

1. Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. 
2. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Once fully cooked, stir in butter and heavy cream.

S'mores Cookies

Ingredients:

• 3 cups powdered sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 3 extra large egg whites
• 1 Tbsp vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped pecans (or chopped teddy grahams)
• 1 cup mini marshmallows

Preparations:

1. Line two sheet pans with parchment paper.
2. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in salt, egg whites, and vanilla and whisk until combined. Fold in the chocolate chips and pecans.
3. Scoop out small mounds, roughly 2 Tbsps, on to the parchment paper then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
4. Meanwhile, preheat the oven to 350 degrees F. 
5. Bake for 12-13 minutes, rotating the trays 180 degrees midway through. You'll know they're done while the entire surface of the cookie is lighter in color. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.