1 package Oreos (To add a yummy twist try the Mint, peanut butter or any other "speciallty" kind)
1 package cream cheese (room temp)
1 package Almond Bark
In a food processor blend Oreos filling and all until they become a powder and you can't sepperate the filling from the cookie (so it's all mixed in). Mix with the cream cheese until all creamy and mixed together. The mixture will look like gooey tar almost at this point. Roll mixture into 3/4 - 1in balls and place on cookie sheets. Freeze until the balls are firm. Before taking balls our of freezer melt almost bark according to directions on package. Dip balls in almond bark to completely cover. Let bark harden and enjoy. I sometimes will melt some chocolate chips instead of almond bark to make them double chocolate. I also melt chocolate chips at the end and add some ornamentation to the truffles.
These are SO easy and I always get TONS of compliments!
1 large potato for each person
1-2 lbs hamburger
1-2 cans corn
seasonings to taste
Cook till potatoes are brown and soft
top with ketchup, sour cream or ranch
[LEFT]Taco Casserole[/LEFT][LEFT]1 lbs taco-seasoned ground beef/turkey
1 can (16ozs) chili beans, rinsed and drained
1 cup shredded cheese
2 eggs, lightly beaten
1 cup milk
1 ½ cups bisquick/biscuit mix
1 cup sour cream
2 cups lettuce, shredded
1 medium tomato, diced
1 can (2.25oz) sliced ripe olives, drained
Preheat oven to 400. In a large bowl, combine the taco meat and beans; spoon into a greased 8”x8” baking dish. Sprinkle with cheese. In another bowl, combine the eggs, milk, and biscuit mix until moistened. Pour over cheese. Bake, uncovered, 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean.
Spread with sour cream. Top with lettuce, tomato, and olives.[/LEFT]
[LEFT]Sour Cream Chicken or Pork Chops[/LEFT][LEFT]5 boneless/skinless chicken breasts or pork chops
salt, pepper, and garlic powder to taste
½ cup flour
1 large onion
2 cubes chicken bouillon
2 cups water, boiling
2 Tbsp flour
1 cup sour cream
Season chicken breasts with salt, pepper, and garlic powder. Dredge in flour. In a skillet over medium heat, lightly brown breasts in a small amount of oil. Place in slow cooker and top with onion slices. Dissolve bouillon cubes in boiling water and
pour over chicken. Cook on low for 7-8 hours. After chicken has cooked, remove from crockpot and keep warm. Be careful, the chicken will be so tender they’ll fall apart. In a bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn crockpot on high for 15-30 minutes until sauce is slightly thickened. Serve sauce over chicken.[/LEFT]
[LEFT]2 slices low-fat Swiss cheese
4 chicken breasts ¼” thick
½ tsp black pepper
2 Tbsp flour
fresh parsley and oregano
¾ cup chicken broth
¼ tsp dried oregano
1 Tbsp unsalted butter
Place ½ cheese slice on top of each cutlet. Starting with a short end, tightly roll up cutlet, jellyroll style. Tie securely with string. On waxed paper, combine flour and pepper. Mix well, add cutlets; toss gently to coat. In large skillet, melt butter over
medium heat. Add cutlets, turning frequently until golden, about 3 minutes. Add remaining ingredients to skillet. Increase heat, bringing to a boil. Reduce heat and simmer until chicken is cooked through and sauce is slightly thickened, about 10 to 12 minutes. Place on serving plate and remove string. Garnish with parsley
and oregano sprigs. Serve with cooked rice and vegetables.[/LEFT]
[LEFT]Brat and Tot Casserole[/LEFT][LEFT]1 lb bratwurst (casings removed) or breakfast sausage, crumbled and cooked
1 pkg (32 oz) frozen tater tots
1 can cream of mushroom soup
2 cups sour cream
1 medium onion, chopped
2 cup cheddar cheese, shredded
Preheat oven to 350. In a large skillet, crumble and brown the bratwurst until no longer pink; add onion. Drain. Stir in the soup. Transfer to a greased 9”x13” baking
dish. Top with tater tots and sour cream. Sprinkle with cheese. Bake uncovered 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving.[/LEFT]
[LEFT]Green Beans[/LEFT][LEFT]1 can cream of mushroom soup, undiluted
1 pkg (3oz) cream cheese, softened
3 pkg (9ozs) French-style green beans
1 can (8oz) sliced water chestnuts, drained
1 clove garlic, minced
2 Tbsp onion, finely chopped
¼ tsp pepper
1 ½ cups (about 6 oz) cheddar cheese, shredded
1 pkg (2 oz) slivered almonds, toasted
Preheat oven to 375. Combine soup and cream cheese in a large saucepan. Cook over medium heat, stirring constantly, until cream cheese melts. Remove from heat; stir in green beans, water chestnuts, garlic, onion, pepper, and cheese. Spoon mixture into a lightly greased 1 ¾ qt casserole dish and top with almonds. Bake uncovered 30 minutes.[/LEFT]
[LEFT]Chicken Burrito Soup[/LEFT][LEFT]2 cups chicken broth
1 can (10 ¾ oz) cream of chicken soup
1 can (8 oz) stewed tomatoes, coarsely chopped and undrained
1 ½ cups frozen whole-kernel corn, thawed
½ cup red bell pepper, chopped
½ cup green bell pepper, chopped
1 cup onion, chopped
2 full cups chicken breast, cooked and diced
1 can (8 oz) chili, un-drained
2 tsp taco seasoning[/LEFT][LEFT]⅛ tsp black pepper
Spray slow cooker with cooking spray. In a prepared container, combine the chicken broth, chicken soup, and un-drained stewed tomatoes. Stir in corn, red and green
bell pepper, and onion. Add diced chicken, chili beans, taco seasoning and black pepper. Mix well to combine. Cover and cook on low for 6 to 8 hours. Mix well before[/LEFT]
[LEFT]The name of this recipe is deceiving--the name Cheeseburger soup makes me cringe, but every time I have made this for friends or family, they devour it and a few have even resorted to licking the spoon rest for a taste of what is left rofl![/LEFT]
[LEFT]1 lbs ground beef/turkey¾ cup onions, chopped¾ cup carrots, shredded¾ cup celery, diced1 tsp dried basil1 tsp dried parsley flakes4 Tbsp butter or margarine, divided3 cups chicken broth4 cups potatoes, peeled and diced¼ cup flour8 oz Velveeta, cubed (about 2 cups)1 ½ cups milk¾ tsp salt¼ – ½ tsp pepper¼ cup sour cream[/LEFT]
[LEFT]Brown beef in a 3 quart saucepan, drain, and set aside. In the same saucepan, sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until vegetablesare tender—about 10 minutes. Add broth and potatoes and beef, then bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes and carrots are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook, and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir untilcheese melts. Remove from heat and blend in the sour cream. [/LEFT]
[LEFT]Simple and easy recipe that makes a great quick treat for family home evening![/LEFT]
[LEFT]2 cups oatmeal½ cup brown sugar½ cup butter, melted½ cup light corn syrup1 tsp vanilla½ tsp salt6 oz chocolate chips[/LEFT]
[LEFT]Preheat oven to 400. Mix everything together, except the chocolate chips. Spread in bottom of a 9”x9” pan. Bake 8 minutes or until bubbly. Immediately sprinkle chocolatechips on top. When the chips are soft, spread evenly. Place in fridge for at least an hour. Cut and serve.[/LEFT]
[LEFT]Died and Gone To Heaven Cupcakes[/LEFT][LEFT]1 box German chocolate cake mix
30 cupcake liners
1 pkg (8oz) cream cheese
¼ cup sugar
1 tsp flour
1 bag mini chocolate chips
Prepare cake mix according to the direction. Fill 30 cupcake liners ⅔ full with batter. Mix together cream cheese, sugar, salt, egg, and flour until thoroughly creamed and fluffy. Add chocolate chips to the cream cheese mixture. Place heaping tablespoon on top of each cupcake.[/LEFT]
Bake as directed on the box.
This makes a good Sunday dinner dessert!
[/LEFT][LEFT]1 box yellow cake mix, unprepared
2 cans apple pie filling (or other fruit filling)
½ cup butter or margarine
½ chopped nuts (optional)
Layer the two cans of pie filling at the bottom of a crockpot. Cut the margarine into the cake mix and crumble on top. Top with chopped nuts. Cook in crockpot 6-10 hours/low or 4-5 hours/high.
**other options** spice cake/canned peach filling, chocolate cake/cherry pie filling[/LEFT]
[LEFT]This is my dh's recipe lol![/LEFT]
[LEFT]Strawberry Cheesecake Squares[/LEFT]
[LEFT]2 cups graham cracker crumbs4 tsp lemon rind, grated½ cup sugar½ cup butter, melted3 pkgs (8 oz each) cream cheese1 ¼ cups sugar5 eggs1 ½ tsp vanilla¾ tsp lemon rind2 cups coarsely chopped fresh strawberries or 10 ounces frozen strawberries, thawed and chopped[/LEFT]
[LEFT]Preheat oven to 325. Grease 9”x13” pan. In bowl stir graham cracker crumbs, lemon rind, and ½ cup sugar. Stir in butter. Press mixture into bottom of prepared pan. Bake 8-10 minutes or until lightly browned.Remove from oven and cool. In mixer bowl, beat cream cheese and sugar until light and fluffy. Add eggs one at a time; beat thoroughly after each addition. Add vanilla and lemon rind. Blend until mixed. Stirin strawberries. Pour mixture into baked crust. Bake 45-50 minutes, just until center is firm to touch. Turn oven off and cool 30 minutes with door closed. Remove fromoven and cool on rack. Refrigerate at least 4 hours or overnight. Cut into 3-inch squares. Garnish with a strawberry fan, if desired.[/LEFT]
[LEFT]This is a holiday must-have around our house!
Christmas Pie (Cherries in the Snow)[/LEFT][LEFT]1 ½ cup flour
¾ cup margarine
¾ cup pecans, chopped
2 cups powdered sugar
1 pkg (8 oz) cream cheese, softened
2 envelopes Dream Whip, prepared according to directions on package (found in baking section with puddings)
2 cans cherry pie filling, chilled
Preheat oven to 325. Blend flour, margarine, and pecans and press firmly into a 9” x 13” pan. Bake 20 minutes. Let cool. Fold together sugar, cheese, and Dream Whip.
Spread on cooled crust. Top with cherries. Refrigerate. [/LEFT]
Very SIMPLE &YUMMY Fruit Dip
1 tub of Cool Whip
1 packet of Cream Cheese
1 jar of Marshmello Fluff
Put all three things in a medium bowl, and mix until everything is creamy. This is so VERY simple, and so yummy!!!! Serve with bananas and strawberries. Oooh, it does need refrigerated.
Kitty Litter Cake[SIZE=2][FONT=Comic Sans MS]Serving Size: 24[/SIZE][/FONT][SIZE=2][FONT=Comic Sans MS]Notes:This is a fun cake! It might look gross, but it does taste good![/SIZE][/FONT][SIZE=2][/SIZE][SIZE=2][/SIZE][SIZE=2][FONT=Comic Sans MS]Ingredients:
1 (18 oz.) box spice or german chocolate cake mix
1 (18 oz.) box white cake mix
1 pkg. white sandwich cookies
1 large box vanilla instant pudding mix
12 small tootsie rolls
1 litter box (preferably a NEW one!)
1 plastic scoop
green food coloringPreparation:
Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork or shake in a jar.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. You probably won’t need all of the pudding, mix with the cake and “feel” it, you don’t want it soggy, just moist; gently combine. Put mixture into new litter box. Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, three at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with a new pooper scooper.[/SIZE][/FONT]
WW core oatmeal pancakes
1/2 cup of plain uncooked oatmeal
1/4 cup fat free cottage cheese
1 tsp vanilla
2 Splenda packets (I just sprinkle whatever in there)
1/4 tsp. cinnamon (again I just sprinkle what looks good to me)
Put all ingredients in blender and mix until smooth. Poor onto hot griddle just like you would a normal pancake and it cooks pretty much like one.
Peanut Butter Chewies
1 cup sugar
1 cup light karo syrup
1 cup peanut butter
2 tbs butter
8 cups corn flakes
*Boil sugar and karo, remove from heat and add all other ingredients. Drop onto wax paper until cool.
--So easy and so good! When I make this for just us, I don't even drop them, I just leave the whole mess in the pan, lol.
Martha Washington Candy
--Makes A LOT of candy. Also, if you live in a very humid area (like me) these won't also turn out real well--
1 can condensed milk
1 tbs orange juice
2 boxes confectioner sugar
1 stick softened butter
3 1/2 oz coconut
2 cups pecan pieces
*Mix together all ingredients, when firm roll into balls (I usually have to put mine in the fridge to get firm)
1/2 slab paraffin wax
1 package semi-sweet chocolate chips
8 oz box unsweetened chocolate squares
*Melt slowly then dip balls into chocolate, place on wax paper until cool.
**My claim to fame recipe, lol. This is my favorite thing to make, and I do a darn good job if I do say so myself!**
Adam's Downfall(apple cake)
1 cup crisco oil
2 cups sugar
1 1/2 tsp vanilla
2 cups flour
1 tsp salt
1/2 to 1 tsp cinnamon
1 tsp baking soda
3 cups apples, peeled and cut into small pieces
1 cup chopped walnuts, mixed with 1 tbs flour
*Beat together oil, sugar, eggs, and vanilla for 3 minutes. Sift together flour, salt, soda, and cinnamon. Add dry ingredients to the oil mixture and mix very well. Stir in apples and walnuts. Grease and flour 9x13 inch pan. Spread mixture in pan and bake at 350 for about 1 hour.
1/2 cup butter
1 cup brown sugar
1/4 cup milk
*Combine in pan and bring to a boil; boil for 3 minutes. Pour on top of warm cake.
---> Notes from me!
I've been making this for several years because people request it of me, so I have kind of tweeked the recipe to my liking. It isn't much, but apparently it makes a lot of difference because when I give out the recipe people claim it doesn't taste as good as mine when they make it. So anyhow, here are some minor changes that I do.
*I only use granny smith apples and I chop them up very finely in a food processor. I also chop the walnuts finely in a food processor (sometimes I don't use walnuts at all).
*I don't measure my vanilla or cinnamon, so I'm probably putting in more than what is needed.
*Before putting the glaze on, I wait until the cake is pretty cool (sometimes I wait until the next day). Then I poke holes all over the cake with a toothpick. When I pour the glaze I take a spatula and make sure every nook and cranny gets covered.
Awesome French Bread
1 cup mayonnaise
1 small can chopped black olives
1 stick soft butter
1 package mozzarella cheese
approx. 6 green onions, chopped
Tony's, garlic, or other seasoning to taste
*Mix all ingredients and spread on loaf of french bread. Bake at 350 until golden and bubbly.
--The mixture is really thick and has to be mixed with your hands. If you have utensils that can mix this easily, please let me know what you're using!
Thin chocolate mint cookies
1 1/2 C flour
1/2 C unsweetened cocoa
1 1/4 C sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Put in food processor and pulse until combined.
6 oz (1 1/2 sticks) cold butter cut into 1/2 inch pieces
Pulse to cut into dry ingredients (like you would pastry crust)
2 large egg yolks
1 1/2 tsp peppermint oil
1/4 tsp vanilla
Pulse until a dough forms on the blades of the food processor. Remove from bowl and shape into a 2 inch thick log. Wrap in plastic wrap or parchment paper and refrigerate at least 2 hours or overnight.
Place racks in middle and lower third of oven and preheat to 350 degrees. Line baking sheets with parchment paper.
Remove dough from fridge. Cut into 1/4 inch thick disks and arrange 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3-4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool, or they'll break; they're very delicate.
Melt and temper 1 1/2 pounds bittersweet chocolate. Dip cookies into chocolate using a fork to turn them over and then lift them out of the chocolate. Set the dipped cookies on parchment. Allow to cool completely, then store in an airtight container. The cookies will keep 3-5 days in the fridge or freeze for 2 weeks.
If you are not sure how to temper chocolate, this is the method I use. (tempered chocolate crisps up and hardens where just melted chocolate won't) I melt most of the chocolate and stir until it cools to about 100 degrees, then thrown in a "seed" of chocolate (a large chunk of chocolate that has not been melted) and stir constantly until the temp gets to 90 degrees. This will make the chocolate tempered so it hardens. While dipping, make sure the chocolate does not go below 88 degrees. You can do this by putting it on a pan of hot water and stirring for a minute if temp starts dropping.
Hope that recipe is not too hard.
Crustless Pumpkin Pie
Whole Pie - 4 pts!
1 - 15 oz can pumpkin
1/2 cup EggBeaters
1 1/2 cup skim milk
3/4 cup Splenda
1/2 teaspoon salt (I just sprinkled a bit)
1 teaspoon pumpkin pie spice (I used 1 1/2, love the stuff)
Beat till smooth (I just whisked it all); put in Pam sprayed pie pan. Bake at 400 for 15 minutes, then at 375 for 45 minutes till knife inserted in center comes out clean. Because of the size of the pie plate it's usually less than 45 minutes so just keep checking on it. Serve with FF Cool Whip! Delicious!!!
Since I typed it up for my BB the other day, might as well copy it over here:
Rhubarb Crisp (mind you my mom is the worst recipe writer-downer I know, but I think I've tried this rendition a few times and it was as good as I remembered it being in my youth):
Mix til crumbly:
1/2 cup margarine or butter
1 cup flour
1 tsp cinnamon
3/4 cup oatmeal
1 cup brown sugar
Press one half of the above mixture into a 9" square casserole dish. Cover with 4 cups diced rhubarb (the redder, the better)
heat in saucepan until clear:
1 cup sugar
2 tblspoon corn starch
1 cup water
1 tsp vanilla
Pour over rhubarb, then top with the rest of the crumbly mixture. Bake 1 hour at 350 degrees. Served best with coolwhip
I haven't posted in a REALLY long time, but here is a great recipe I discovered the other day. I made a few the other night and they are so good! It calls to for it to be served with mustard, but I dipped mine in ranch dressing. I thought they tasted pretty good left plain as well. I really like this because you can kinda change things around and really make it your own.
Parmesan Spinach Balls
4 (10 ounce) packages frozen chopped spinach, thawed and drained
4 cups Italian-style seasoned bread crumbs
2 cups grated Parmesan cheese
1 cup butter, melted
8 small green onion, finely chopped
8 eggs, lightly beaten
salt and pepper to taste
*Preheat oven to 350
*In a medium bowl, mix the spinach, bread crumbs, Parmesan cheese, butter, onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
*Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.
Not sure if I posted this one before or not so I am posting it again.
Broccoli Cheese Soup
2 cps potatoes, pealed and diced
1 cup broccoli. Chopped, cooked or frozen
2 cups water
1 cup celery, diced
½ cup onion, chopped
1 tsp parsley flakes
1 chicken bouillon cube
½ tsp salt
Dash of pepper
2½ cups milk
3 Tbsp flour
½ pound Velveeta cheese, cubed
In a large, saucepan combine first 9 ingredients, mix well and cover, simmer until vegetables are tender, about 15 minutes. Mix flour and milk stirring until smooth and add to saucepan, cook until thickened, stirring often. Just before serving add the Velveeta cheese and stir until melted.
Makes about 4 servings.
You may double the recipe or add more broccoli as desired. Don’t make in a crock pot but you may put it in one to keep warm.