Oreo Truffles

Oreo Truffles

1 package Oreo cookies

1(8 oz) block of softened cream cheese

1 tub of Dolci or Bakers melting white chocolate


Blend package of Oreo's in food processor to make into a fine powder (looks like dirt). Add softened cream cheese to oreo's and blend with a fork until it makes a sticky dough. Roll into quarter size balls and place on wax paper (makes about 25). Put the oreo balls into the freezer for atleast 20 minutes before dipping them in the melted white chocolate. The chocolate will harder in about 15 minutes. Keep in fridge (we like to keep ours in the freezer)

Crème Brûlée

1 pint (2  cups)  whipping cream
4 egg yolks
1/2 cup   granulated sugar
1 Tbsp.  vanilla extract

Preheat oven to 350 degree.
Heat cream over medium heat until bubbles form around edge of pan.
Beat egg yolks and sugar together until thick, about 3 minutes.
Gradually beat cream into egg yolks.  Stir in vanilla.
Pour mixture into 6 six-ounce custard cups. 
Place cups in baking dish that has about 1/2 inch water (don't place too much water, so water won't get into custard dishes) in the bottom.
Bake until set, about 45 minutes.

Mix 4 Tbsp. granulated sugar and 1 tsp. brown sugar.  Sprinkle each custard with about 2 tsp. sugar blend.
Place on top rack under broiler.  Cook until topping is medium brown.
Chill before serving.

Southwestern Nachos

Just so you know, I halved the recipe because I definitely didn't need that much. Half of it would have lasted us a while if Eric didn't like it so much and ate it all before I even got a second helping.

2 boneless whole pork loin roasts (the recipe says 3 1/2 lbs each, but mine was just about 3 lbs and I still didn't use all of it)
1 cup unsweetened apple juice
6 cloves of garlic, minced
1 tsp salt
1 tsp liquid smoke, optional (we did use it and the meat was to die for)
2 1/2 c. bbq sauce, divided
1/3 c. brown sugar
2 Tbsp honey
1 pkg tortilla chips
1 1/2 c frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium onion, chopped
1/3 c. fresh cilantro
1 jalapeno pepper, seeded and chopped (we didn't use)
2 tsp lime juice
1 pkg. (16 oz) process cheese (Velveeta)
2 Tbsp milk

Cut each roast in half; place in two 5 qt. slow cookers. COmbine the apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cook on low for 7-8 hours or until tender.

Shred pork with two forks, place in a very large bowl. Stir in 2 cups bbq sauce, brown sugar, and honey. Grease two 13x9 pans. Divide pork mixture between pans. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake uncovered at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining bbq sauce over nachos. (30 servings)

Serve with tortilla chips.

Easy Stir Fry

..Sorry for the consecutive posts!

1-2 Boneless Skinless Chicken Breasts, cubed

1 Medium Carrot, thinly sliced

1/2 Onion, chopped big

1 Green Pepper

Optional: Snow peas, Zucchini, Squash, Mushrooms, Cabbage, Broccoli, Green Beans etc.

2 Tablespoons of Soy Sauce

1 Tablespoon Vegetable Oil

Sauce:

2 teaspoons Cornstarch

1/3 Cup Cold Water

2-3 Tablespoons Soy Sauce

1/2 teaspoon of Paprika

1/4 teaspoon of Garlic Powder

1/2 teaspoon Minced Garlic

Put chicken and vegetables in a frying pan/wok with oil and 2 tablespoon of soy sauce. Fry until browned and cooked all the way. In a separate bowl combine sauce. Pour over chicken and vegetables with heat on low until all food is warmly coated with sauce. Serve over rice. We also microwaved a tomato with sprinkled Parmesan cheese as a side.

Jenni's Spaghetti Salad

1 Package of Angel Hair Pasta

Kraft ZESTY Italian Salad Dressing

1/3-1/2 Bottle of Salad Supreme Seasoning

1 Red Onion

1 Cucumber

1 Green Pepper

2-3 Tomatoes

Chop Vegetables. Cook pasta and drain, run under cold water to cool. Combine pasta and vegetables and then add entire bottle of salad dressing and 1/3-1/2 Salad Supreme Seasoning to taste.

Piccata Chicken

6 Skinless, Boneless Chicken Tenderloins/strips of Breasts
1 Egg
3 Tablespoons Lemon Juice
1/2 Cup All-Purpose Flour
1/4 teaspoon Garlic Powder
1/2 teaspoon Paprika
1/8 Cup Butter/Margerine
3 Tablespoons of Olive Oil
2 Cups Boiling Water
2 Chicken Bouillon Cubes
1-2 Tablesoons of white sugar

Preheat over to 250 degrees and boil desired pasta.

In a small plate put 1/4 Cups of Flour and dip in chicken.
In another small bowl, beat the egg together with 1 tablespoon of the lemon juice and dip the floured chicken in. In another shallow bowl mix together the other 1/4 C. flour, garlic powder and paprika. Dip the floured chicken from the egg/lemon mixture into the seasoned flour.

In a skillet, melt butter/margarine with the olive oil and brown the coated chicken pieces
When done, transfer chicken to a cookiesheet and keep warm in the oven.

Dissolve the bouillon in the boiling water in skillet, then add the remaining 2 tablespoons of lemon juice and sugar. (Alter previous three ingredients to your likeness and taste, i.e. more sugar if too tart)In a little bowl mix cornstarch and a little cold water. Then drip into sauce for desired thickness.

When ready to serve, drain pasta, pull chicken pieces out of the oven and transfer to sauce. Pour sauce and chicken over pasta. Garnish with parsely, basil, or whatever you desire.

Homemade Mozzarella Cheese Sticks

3 Sticks of String Cheese (Aldi's has an amazing brand)

1 beaten egg

1 cup of Italian Bread Crumbs

1 tsp of garlic powder

1 cup of oil

Optional: Spaghetti Sauce for Marinara

*This recipe is easily doubled for more

Cut string cheeses in 1/2 horizontally. Put them in the freezer for over an hour (this is so they don't melt when you fry them). Roll frozen cheeses in egg. Mix the Italian bread crumbs with the garlic powder in a separate bowl and roll egged cheese in this bowl. Repeat these two steps two or three more times until the stick of cheese is completely breaded. Put oil in a frying pan and heat up until a drop of water will sizzle, then put it on medium. Fry and occasionally rotate the breaded cheese until golden brown (takes about 1-2 minutes). Transfer to a paper towel covered plate and pat off grease. Enjoy :-)

Peanut Butter Pie

* SO I can't claim full credit for this recipe because it was actually Sarah Taylor's recipe and it's on the Dental Wives Sweet Teeth blog. It is absolutely TO DIE for and I might have to venture out there and say that it is my favorite dessert I have ever found! I made it for craft night to try, and I really really loved it! You wont be sorry if you make it, and I'm sorry I don't have a picture!

20 cream filled chocolate sandwich cookies, divided (oreos)
2 Tablespoons butter, melted
1 pkg. (8oz) cream cheese, softened
1/2 cup peanut butter
1 1/2 cup powder sugar, divided
1 carton(16oz) frozen whipped topping, thawed, divided
25 miniature peanut butter cups, chopped
1 cup cold milk
1 pkg. (3.9oz)instant chocolate pudding mix
Crush 16 cookies, toss with butter. Press onto bottom of ungreased pie dish(I used a 9x13 baking dish and added a little more oreos because I was feeding a bigger crowd)). In a mixing bowl, beat cream cheese, peanut butter and 1 cup powder sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. (save a few for the top)
In a separate mixing bowl, beat the milk, pudding mix, and remaining powder sugar on low speed for 2 minutes. Fold in whipped topping. Spread over peanut butter cups. Crush remaining cookies, sprinkle over the top and sprinkle with last few PB cups. Cover and chill for at least 3 hours prior to serving.

Salsa Chicken

This is one of Eric's favorites and it is SUPER easy.

Chicken breasts
Your favorite salsa (we use Pace Picante Mild)

Preheat oven to 350. Line baking sheet with foil to help with clean up. Place raw thawed chicken on pan and pour as much salsa as you would like over each breast. Bake for about an hour or so. Check around 30-45 min to see if done. Generally has taken us about an hour every time. Enjoy!

Key Lime Cheesecake

Here's the recipe of the cheesecake from Tasha's Shower:

4 Packages of 8oz Cream Cheese

1 1/4 Cups of White Sugar

1 Tablespoon of Corn Starch

4 Eggs

1 Tablespoon of Lime Zest (I just used the small end of a cheese grater on the peels, took about 2 limes)

1/3 Cup of Key Lime Juice

1/3 Cup of Lemon Juice

A few drops of green food coloring

*This produced enough filling for 2 cheesecakes, so I did a store bought crust on one and a homemade crust on the other.

CRUST 

Combine:

1 1/2 cups graham cracker crumbs

6 tablespoons butter, melted

Press into pan and refrigerate.

Mix cream cheese, sugar, zest, and cornstarch until smooth. Beat in eggs one at a time. Add key lime juice and lemon juice with mixer on low as well as drops of green food coloring. Finish mixing by hand. Do not overbeat, or cake will crack during baking (An example would be my picture above :-) ). Pour batter into crusts.

Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. (For me all was well until I put it into the fridge)

Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days. (I just froze my second cheesecake.) Top with cream and limes.